A N Inrtoduction To Haccp

An Inrtoduction to HACCP By: Mr. Satish Kr. Sr. Manager Operations

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An Introduction to HACCP

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HACCP HACCP stands for HAZARD ANALYSIS CRITCAL CONTROL POINTS 08/11/09

An Introduction to HACCP

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What is

HACCP

HACCP is a scientific and rational approach to food safety which analyzes potential hazards, determines the critical control points in a food process and develops monitoring procedures to determine if the hazards identified are being effectively controlled

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Why

HACCP

Too many people are being affected by food poisoning, there are estimated cases of food-borne illness every year, causing •Hospitalizations •Deaths •Lost days off work •Doctor consultations •Prescriptions for antibiotics An Introduction to HACCP 08/11/09

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Developing

HACCP

•To be sure of this you need to know: •What you are doing. •Why you are doing it . •What desired results need to be achieved . •What you are doing is achieving the desired results .

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•Identify hazards, assess risk, and list controls; •Determine critical control points; •Specify criteria to ensure control;

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P-1 Identify Hazards It is important to be able to identify the possible microbiological, chemical and physical hazards that can occur at every stage of the food business. 08/11/09

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P-1 Identify Hazards Physical Chemical Biological

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Physical Hazard

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Chemical Hazard

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Biological Hazard

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P-2 Determine critical control points Decide which of the control points is critical. This means identifying whether it is the essential step at which to control an identified hazard. Bear in mind that different types of hazard may have critical controls at different steps in the process. 08/11/09

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P-3 Establish critical After each control point is identified, decide how to check whether it is under control during processing. This may be by observation or by measurement (such as temperature or time). 08/11/09

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P-4 Establish a monitoring Each standard should state specifically: WHAT is to be monitored. WHO is going to monitor it. HOW will they monitor the CCP. WHEN will they monitor it. 08/11/09

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P-5 Establish Corrective Corresponding corrective action must be established for each critical limit. Reject product Evaluate product Adjust temperature Move product 08/11/09

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P-5 Establish Evaluate

procedure Wash, rinse, sanitize Redo Discard product

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P-6 Establish Verification

An evaluation of the HACCP system should be implemented when A product change in Formulation Production Distribution

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P-6Establish Verification A specified length of time has Procedures passes New

food safety information becomes available Product linked to a food borne disease outbreak

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P-6Establish Verification Identification of Potential Deficiencies HACCP Records Temperature logs Deviations from critical limits Flow diagrams Test Results From Sample Monitoring Manufacturer/Supplier Recommendation An Introduction to HACCP 08/11/09

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P-7 Establish Record Document

measurements to show Keeping that critical limits are being met Time/temperature logs curve Checklists Audit Forms Customize Record Keeping Forms to Meet Operational Needs Build on what is already in place! 08/11/09

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T han 08/11/09

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