a systematic approach to the identification, evaluation, and control of food safety hazards
Hazard Analysis and Critical Control Point (HACCP)
An internationally-recognized system/standard for Food Safety Management
Hazard Analysis and Critical Control Point (HACCP)
Origins of HACCP
- pioneered in the 1960s during Apollo program
- adopted by many food processors and the US government
- designed to minimize the risk of food safety hazards
HACCP Principles
- conduct a hazard analysis
- determine the critical control points
- establish critical limits
- establish monitoring procedures
- establish corrective actions
- establish verification procedures
- establish record-keeping and documentation procedures.
any bacterium, virus, or protozoan that is capable of causing illness and that grows or may be carried on food.
Microbiological Hazards
examples of bacteria
Campylobacter, Listeria, Salmonella
the most likely food-borne viruses are the
Norwalk type viruses
an example of protozoan that maybe food borne
Giardia
examples include excessive or toxic amounts of heavy metals, chemicals, pesticides, herbicides, insecticides, vitamins, minerals, preservatives, disinfectants, detergents, and cleaning compounds
Chemical Hazards
objects that get into food, or are already present in food, may cause illness, injury, or distress to the person eating
Physical Hazards
12 steps in developing HACCP Plan
- assemble the HACCP Team
- describe the food and its distribution
- describe the intended use and consumers of the food
- develop a flow diagram which describes the process
- verify the flow diagram
- conduct a hazard analysis
- determine the critical control points
- establish critical limits
- establish monitoring procedures
- establish corrective actions
- establish verification procedures
- establish record-keeping and documentation procedures.
consisting of individuals who have specific knowledge and expertise appropriate to the product and process
HACCP Team
to provide a clear, simple outline of the steps involved in the process
flow diagram
scope of the flow diagram
must cover all the steps in the process which are directly under the control of the establishment
are the points in the food processing chain where it is possible to control or remove hazards
control points
are the control points in the processing chain where it is essential to a hazard, usually because there is no later step at which to establish control
critical control points
is a maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard
critical limit
is used to distinguish between safe and unsafe operating conditions at a CCP
Critical limits
is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification
monitoring
purposes of monitoring
- facilitates tracking of the operation
- used to determine when there is loss of control and a deviation occurs at a CCP
- provides written documentation for use in verification
where there is deviation from established critical limits, _______ are necessary to prevent foods which may be hazardous from reaching consumers
corrective actions
elements of corrective action plan
determine and correct the cause of non-compliance
determine the disposition of non-compliant product
record the corrective actions that have been taken
records maintained for the HACCP System includes the following
- a summary of the hazard analysis
- HACCP Plan
- support documentation such as validation records
- records that are generated during the operation of the plan
HACCP Plan include:
- listing of the HACCP Team and assigned responsibilities
- description of the food, its distribution, intended use, and consumer
- verified flow diagram
- HACCP Plan Summary Table
