HACCP

(Hazard Analysis & Critical Control

Points)

Objectives/Learning
Outcomes
Know

the usefulness of the HACCP

system as a food protection tool
Identify the types of potentially
hazardous foods that commonly require
a HACCP system to ensure product
safety.
Identify the principles involved in
implementing an HACPP system
Record hazard related to each analyzed
product
Identify points in the flow of food to be

What is HACCP?
Hazard

Analysis and Critical Control

Points (HACCP) is a systematic,
preventative approach of food safety
that address physical, chemical, and
biological hazards.
It is used in the food industry to identify
potential food safety hazards, so thay
key actions known as Critical Control
Points (CCPs), can be taken to reduce or
eliminate the risk of the hazards.
The system is used in all stages of food
production and preparation.

What is HACCP?
It

begins with a concept called the

flow of food. This term means the
process of purchasing, receiving,
storing, thawing, preparing, cooking,
holding, serving, cooling and
reheating. Foods are at risk during
these different phases.

What is HACCP?
For

HACCP plans to be effective, the

unique features of a food operation must
be taken into account. There will be
different food safety hazards caused by
factors such as:

Menus

Available
Working Space

Type and
Condition of
Equipment
Used

Selection and
Supply of
Ingredients
Used

Process for
Preparation,
Production and
Service of
Foods

Standards of
Good Hygienic
Practices
Employed in
the Operation

Developing an HACCP Plan

Developing an HACCP Plan

Assemble the HACCP

Team

The first task in developing a HACCP

plan is to assemble a HACCP team
consisting of individuals who have
specific knowledge and expertise
appropriate to the product and process.
A multi-disciplinary HACCP Team needs
include
knowledge
the following
of
toRaw
Process
Materials
: (Quality Finished product
aspects
Specialist

Assurance/technic
al)
Operation
activities
Engineering/equip

Hazard expertise
Environment
(premises,
property,
surroundings)

Assemble the HACCP

Team
Due to the technical nature of the information required for
hazard analysis, it is recommended that experts who are
knowledgeable in the food process should either
participate in or verify the completeness of the hazard
analysis and the HACCP plan. Such individuals should have
the knowledge and experience to correctly:
a) conduct a hazard analysis;
b) identify potential hazards
c) identify hazards which must be controlled;
d) recommend controls, critical limits, and procedures for
monitoring and verification;
e) recommend appropriate corrective actions when a
deviation occurs;
f) recommend research related to the HACCP plan if
important information is not known; and
g) validate the HACCP plan.

Developing an HACCP Plan

Assemble the HACCP Team
Describe the Food and its Distribution
Describe the Intended Use and Target
Consumers of the Food
Develop a Flow Diagram which
Describes the Process
Verify the Flow Diagram

Describe the Food and its

Distribution
The

HACCP team first describes

the food.
This consists of a general
description of the food,
ingredients, and processing
methods.
The method of distribution should
be described along with
information on whether the food is
to be distributed frozen,

Developing an HACCP Plan

Assemble the HACCP Team
Describe the Food and its Distribution
Describe the Intended Use and Target
Consumers of the Food
Develop a Flow Diagram which
Describes the Process
Verify the Flow Diagram

Describe the Intended Use and

Target Consumers of the Food
Describe

the normal expected use

of the food.
The intended consumers may be
the general public or a particular
segment of the population (e.g.,
infants, immunocompromised
individuals, the elderly, etc.).

Developing an HACCP Plan

Assemble the HACCP Team
Describe the Food and its Distribution
Describe the Intended Use and Target
Consumers of the Food
Develop a Flow Diagram which
Describes the Process
Verify the Flow Diagram

Develop a Flow Diagram which

Describes the Process
The

purpose of a flow diagram is to

provide a clear, simple outline of the
steps involved in the process.
The scope of the flow diagram must
cover all the steps in the process which
are directly under the control of the
establishment.
In addition, the flow diagram can
include steps in the food chain which
are before and after the processing that
occurs in the establishment.

Purchasing
Receiving
Storing
Thawing
Preparing
Cooking
Holding
Serving
Cooling
Reheating

Developing an HACCP Plan

Assemble the HACCP Team
Describe the Food and its Distribution
Describe the Intended Use and Target
Consumers of the Food
Develop a Flow Diagram which
Describes the Process
Verify the Flow Diagram

Verify the Flow Diagram

The

HACCP team should perform an

on-site review of the operation to
verify the accuracy and
completeness of the flow diagram.
Modifications should be made to the
flow diagram as necessary and
documented.
After these five preliminary tasks
have been completed, the seven
principles of HACCP are applied.

Seven Principles
in an HACCP
System

Conduct a Hazard Analysis

Determine Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Record-Keeping and Documentation
Procedures

Conduct a Hazard Analysis

Determine Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Record-Keeping and Documentation
Procedures

1) Conduct a Hazard Analysis

After

addressing the preliminary

tasks discussed above, the HACCP
team conducts a hazard analysis and
identifies appropriate control
measures.
The purpose of the hazard analysis is
to develop a list of hazards which are
of such significance that they are
reasonably likely to cause injury or
illness if not effectively controlled.

1) Conduct a Hazard Analysis

It

is important to consider in the hazard

analysis the ingredients and raw
materials, each step in the process,
product storage and distribution, and final
preparation and use by the consumer.
When conducting a hazard analysis, safety
concerns must be differentiated from
quality concerns.
A hazard is defined as a biological,
chemical or physical agent that is
reasonably likely to cause illness or injury
in the absence of its control.

The process of conducting a hazard

analysis involves two stages.

1)Brainstorming Session

Ingredients
Intrinsic Factors
Procedures Used for Processing
Microbial Content of the Food
Facility Design
Equipment Design and Use
Packaging
Sanitation
Employee Health, Hygiene and Education
Condition of Storage
Intended Use
Intended Customer

The process of conducting a hazard

analysis involves two stages.

2) Conducting of Hazard Evaluation

In

stage two of the hazard analysis, the

HACCP team decides which potential
hazards must be addressed in the
HACCP plan. During this stage, each
potential hazard is evaluated based on
the severity of the potential hazard
and its likely occurrence. Severity is
the seriousness of the consequences of
exposure to the hazard.

2) Determine Critical Control

Points
A

critical control point is defined as

a step at which control can be
applied and is essential to prevent
or eliminate a food safety hazard or
reduce it to an acceptable level.
The potential hazards that are
reasonably likely to cause illness or
injury in the absence of their control
must be addressed in determining
CCPs.

2) Determine Critical Control

Points
Critical

control points are located at

any step where hazards can be either
prevented, eliminated, or reduced to
acceptable levels.
Examples of CCPs may include:
thermal processing, chilling, testing
ingredients for chemical residues,
product formulation control, and
testing product for metal
contaminants. CCPs must be
carefully developed and

2) Determine Critical Control

Points
For

example, a specified heat

process, at a given time and
temperature designed to destroy a
specific microbiological pathogen.
refrigeration of a precooked food to
prevent hazardous microorganisms
from multiplying, or the adjustment
of a food to a pH necessary to
prevent toxin formation could also
be CCPs.

Conduct a Hazard Analysis

Determine Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Record-Keeping and Documentation
Procedures

3) Establish Critical Limits

A

critical limit 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.
Each CCP will have one or more
control measures to assure that the
identified hazards are prevented,

4) Establish Monitoring Procedures

Monitoring

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.
The monitoring of control limits will
ensure that any loss of control (i.e.
deviation from control limits) can be
identified so that corrective actions can
be taken before the product becomes
unsafe.

4) Establish Monitoring Procedures

Examples of monitoring
procedures include:
I. Cooking temperature and time
measurements
II. Visual observation of use by
date and stock rotation
III. Visual observation of cleanliness
of equipment and work surface
IV. Visual inspection of incoming food
ingredients

5) Establish Corrective Actions

An

important purpose of corrective

actions is to prevent foods which
may be hazardous from reaching
consumers. Where there is a
deviation from established critical
limits, corrective actions are
necessary.

5) Establish Corrective Actions

If

monitoring procedures reveal loss of

control, corrective actions must be taken
immediately.
Examples of corrective actions:
I. Reheat the food until its core
temperature reaches the pre-determined
temperature (i.e. 75C or above) if the
cooking temperature is inadequate.
II. Adjust or repair the chiller if its
temperature is higher than 4C.
III. Clean the equipment again if it is dirty.

6) Establish Verification
Procedures
Verification

is defined as those
activities, other than monitoring, that
determine the validity of the HACCP
plan and that the system is operating
according to the plan.
These processes should take place
during the development and
implementation of the HACCP plans and
maintenance of the HACCP system.
This aspect is important to make sure
all hazards have been identified and

Verification Inspections Should

Be Conducted Under the
Following Conditions:
Routinely

and unannounced to
ensure that selected CCPs are
under control.
When foods prepared at the
establishment have been linked to
food borne illness
Should also be done when
changes in the operations are
made (e.g, changes in process,
equipment) after system failure.

Conduct a Hazard Analysis

Determine Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Record-Keeping and Documentation
Procedures

7) Establish Record-Keeping and

Documentation Procedures
Generally,

the records of the hazard

analysis, including the rationale for
determining hazards and control measures.
A. A summary of the hazard analysis,
including the rationale for determining
hazards and control measures.
B. The HACCP Plan
1) Listing of the HACCP team and assigned
responsibilities.
2) Description of the food, ingredients, its
distribution, intended use, and target

7) Establish Record-Keeping and

Documentation Procedures
3. Verified flow diagram
4. HACCP Plan summary table that includes

information for:
a. The hazards(s) of concern
b. Critical limits
c. Monitoring
d. Corrective Actions
e. Verification procedures and schedule
f.

Record-Keeping Procedures.
A brief summary of positions
responsible for the activity and the
procedures, as well as the frequency

Example of HACCP Plan

Summary
CCP

Hazard Critical
s
Limits

Monitori
ng

Correctiv
e Actions

Verificatio
n

Record
s