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    Introduction To Haccp: Developed by

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    Clarence Pietersz
    This document provides an introduction and overview of Hazard Analysis and Critical Control Points (HACCP). It discusses food safety responsibilities, prerequisite programs, and the 12 steps for developing a HACCP plan. Key points include that HACCP is a science-based system to identify and control food safety hazards, focusing on prevention rather than relying on end-product testing. It also establishes critical control points to monitor hazards and ensure corrective actions are taken when needed. The document outlines the components and sequence for developing an effective HACCP plan.

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    Introduction To Haccp: Developed by

    Uploaded by

    Clarence Pietersz
    220 views34 pages
    This document provides an introduction and overview of Hazard Analysis and Critical Control Points (HACCP). It discusses food safety responsibilities, prerequisite programs, and the 12 steps for developing a HACCP plan. Key points include that HACCP is a science-based system to identify and control food safety hazards, focusing on prevention rather than relying on end-product testing. It also establishes critical control points to monitor hazards and ensure corrective actions are taken when needed. The document outlines the components and sequence for developing an effective HACCP plan.

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    This document provides an introduction and overview of Hazard Analysis and Critical Control Points (HACCP). It discusses food safety responsibilities, prerequisite programs, and the 12 steps for developing a HACCP plan. Key points include that HACCP is a science-based system to identify and control food safety hazards, focusing on prevention rather than relying on end-product testing. It also establishes critical control points to monitor hazards and ensure corrective actions are taken when needed. The document outlines the components and sequence for developing an effective HACCP plan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    220 views34 pages

    Introduction To Haccp: Developed by

    Uploaded by

    Clarence Pietersz
    This document provides an introduction and overview of Hazard Analysis and Critical Control Points (HACCP). It discusses food safety responsibilities, prerequisite programs, and the 12 steps for developing a HACCP plan. Key points include that HACCP is a science-based system to identify and control food safety hazards, focusing on prevention rather than relying on end-product testing. It also establishes critical control points to monitor hazards and ensure corrective actions are taken when needed. The document outlines the components and sequence for developing an effective HACCP plan.

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    The key takeaways are that HACCP is a systematic approach to identify, evaluate, and control food safety hazards. It focuses on prevention rather than relying on end product testing. The main components are the prerequisite program and hazard analysis.

    The main components of a HACCP plan are the prerequisite program, hazard analysis, identification of critical control points (CCPs), establishment of critical limits, monitoring procedures, corrective actions, verification, and recordkeeping.

    The main responsibilities in the food safety system include producers/growers, manufacturers, distributors, transporters, retailers, and consumers. Each party is responsible for preventing hazards during their part of the process.

    Developed by

    Introduction to HACCP

    Agenda
    Food safety Responsibilities HACCP Prerequisite programs HACCP plans Control measures and CCPs

    Food Safety
    Prevention of hazards in foods Physical Biological Chemical
    Allergens

    Responsibility for food safety

    Producer/grower

    Manufacturer
    Distributor Transporter Retailer Consumer

    Industry Responses

    Consumer education HACCP and HACCP based Food safety programs


    for all sectors

    HACCP - Answers 3 questions


    H azard A nalysis C ritical C ontrol P oint
    WHAT hazards can enter the product? Where do these hazards occur? How can we control or eliminate these hazards?

    HACCP

    Science based Step wise process:


    Identifies hazards Installs preventative measures to eliminate or reduce hazards in foods

    Proactive rather than reactive Risk based

    HACCP

    Does not rely on end product testing


    hazards not be evenly distributed and can be missed in sampling need to test large quantities product would need to be destroyed or reworked

    HACCP

    Starts from the beginning of the process


    Receiving of ingredients, packaging

    through process steps to final product and shipping

    Pillsbury
    come as close to 100% assurance as possible that food products would not be contaminated with pathogens. needed control over raw materials, environment and people as early in the system as possible.

    Components

    Pre-requiste program Hazard analysis

    Prerequisites

    Foundation to a HACCP program Includes Good Manufacturing Practices Addresses food safety at all stages from receiving to shipping

    Including indirect hazards

    Prerequisite program
    Premises Transportation and Storage Equipment Personnel/Training Sanitation and Pest Control Recall Allergen Control Supplier Quality Assurance

    Premises
    Outside property and building

    Design, construction & maintenance Lighting Ventilation Waste disposal Inedible areas Employee & sanitary facilities Water/Steam/Ice

    Transportation and Storage


    Food Carriers Temperature Controls Receiving and Storage

    Incoming ingredients and packaging


    Non-Food Chemicals Finished Product Storage

    Equipment
    Design and installation

    Maintenance and Calibration

    Personnel

    Trained for their job Understand food safety

    Sanitation and Pest Control


    Sanitation
    Equipment and Utensils Floors Locker rooms Lunch rooms Washrooms Pest control

    Recall
    Product identification Locating product Returning product

    Allergen control

    Identification of Allergens Control of allergens


    Special handling Segregate Special sanitation procedures Rework Proper labelling

    Supplier Quality Assurance

    Vendor approval process Product specifications

    Inspect incoming materials

    Now on to the HACCP plan .

    Sequence of 12 Steps
    1. Assemble HACCP team 2. Describe product 3. Identity intended use 4. Construct process flow and plant schematic

    5. On site verification of flow and schematic


    6. List hazards associated with each process step

    (principle #1)

    Sequence of 12 steps
    7. Apply HACCP decision tree to determine CCPs (Principle #2)

    8. Establish critical limits (Principle #3)


    9. Establish monitoring procedures (Principle #4)

    10. Establish deviation procedures (Principle #5) 11. Establish verification procedures (Principle #6) 12. Establish record keeping/documentation for

    principles 1 - 6

    (Principle #7)

    HACCP team
    People chosen that have expertise in different areas:
    Production Shipping Quality Assurance Sanitation Maintenance Sales

    Product Description

    Product Name(s) Important Product Characteristics How it is to be used Packaging

    Shelf Life
    Where it will be sold Labelling Instructions

    Special Distribution Control


    Specific Ingredients

    Define the processing steps

    Receiving

    Storage and Holding

    Preparation

    Packaging and Labelling

    Storage

    Distribution

    Construct Plant Schematic

    Your Establishments Plant Schematic Here

    Determine hazards

    Look at each input- ingredients Determine possible hazards How are they controlled?

    CCPs

    Critical control points Place where you can prevent, remove or


    reduce a hazard

    if there is not step in the process that can


    eliminate or reduce the hazards- use labelling, cooking instructions to inform how control can be achieved

    Our CCPS

    Metal detector
    Metal is a hazard in our facility Not fully controlled by any prerequisite program Metal detectors specifically designed identify product containing metal That product can be removed No other step will remove the metal

    CCPs
    What is your role?

    Monitor
    Record Corrective actions Verify
    Look, smell, measure

    Monitor people doing activity Take corrective actions when necessary Complete records properly

    Practical application

    On the job.....

    Watch for hazards and remove any that you


    find

    If you are involved in CCP monitoring:


    Perform your checks as required: according to procedure on time

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