Hazard Analysis and

Critical Control Points

Group 6
Hazard Analysis and Critical Control
Points (HACCP)
• is
science based and systematic,
identifies specific hazards and measures
for their control to ensure the safety of
food.
• HACCP is a tool to assess hazards and
establish control systems that focus on
prevention rather than relying mainly on
end-product testing. Any HACCP
system is capable of accommodating
change, such as advances in equipment
design, processing procedures or
technological developments.
• HACCP can be applied throughout the food
chain from primary production to final
consumption and its implementation should be
guided by scientific evidence of risks to human
health. As well as enhancing food safety,
implementation of HACCP can provide other
significant benefits. In addition, the application
of HACCP systems can aid inspection by
regulatory authorities and promote international
trade by increasing confidence in food safety.
• Thesuccessful application of HACCP requires
the full commitment and involvement of
management and the work force. It also requires
a multidisciplinary approach; this
multidisciplinary approach should include,
when appropriate, expertise in agronomy,
veterinary health, production, microbiology,
medicine, public health, food technology,
environmental health, chemistry and
engineering, according to the particular study.
• Theapplication of HACCP is compatible
with the implementation of quality
management systems, such as the ISO
9000 series, and is the system of choice in
the management of food safety within such
systems.
Essential Terms
• Control (verb): To take all necessary
actions to ensure and maintain
compliance with criteria established in
the HACCP plan.
• Control (noun): The state wherein
correct procedures are being followed
and criteria are being met.
• Controlmeasure: Any action and activity that can
be used to prevent or eliminate a food safety hazard
or reduce it to an acceptable level.
• Corrective action: Any action to be taken when the
results of monitoring at the CCP indicate a loss of
control.
• Critical
Control Point (CCP): 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.
• Critical
limit: A criterion which separates
acceptability from unacceptability.
• Deviation: Failure to meet a critical limit.
• Flow diagram: A systematic representation
of the sequence of steps or operations used
in the production or manufacture of a
particular food item.
• HACCP: A system which identifies,
evaluates, and controls hazards which are
significant for food safety.
• HACCP plan: A document prepared in
accordance with the principles of HACCP
to ensure control of hazards which are
significant for food safety in the segment
of the food chain under consideration.
• Hazard: A biological,chemical or physical
agent in, or condition of, food with the
potential to cause an adverse health effect.
• Hazardanalysis: The process of collecting
and evaluating information on hazards and
conditions leading to their presence to
decide which are significant for food safety
and therefore should be addressed in the
HACCP plan.
• Monitor: Theact of conducting a planned
sequence of observations or measurements
of control parameters to assess whether a
CCP is under control.
• Step: A point,
procedure, operation or stage
in the food chain including raw materials,
from primary production to final
consumption.
• Validation:
Obtaining evidence that the
elements of the HACCP plan are effective.
• Verification: The
application of methods,
procedures, tests and other evaluations, in
addition to monitoring to determine
compliance with the HACCP plan.
7 PRINCIPLES OF THE HACCP
SYSTEM
1. Conduct a hazard analysis.
PRINCIPLES OF THE HACCP SYSTEM
2. Determine the Critical Control Points
(CCPs).
PRINCIPLES OF THE HACCP SYSTEM
3. Establish critical limit(s).
PRINCIPLES OF THE HACCP SYSTEM
4. Establish a system to monitor control
of the CCP.
PRINCIPLES OF THE HACCP SYSTEM
5. Establish the corrective action to be
taken when monitoring indicates that a
particular CCP is not under control.
PRINCIPLES OF THE HACCP SYSTEM
6. Establish procedures for verification
to confirm that the HACCP system is
working effectively.
PRINCIPLES OF THE HACCP SYSTEM
7. Establish documentation concerning
all procedures and records appropriate to
these principles and their application.
GUIDELINES FOR THE APPLICATION
OF THE HACCP SYSTEM
Prior to application of HACCP to any sector of the food chain, that
sector should be operating according to the Codex General Principles of
Food Hygiene, the appropriate Codex Codes of Practice, and
appropriate food safety legislation. Management commitment is
necessary for implementation of an effective HACCP system. During
hazard identification, evaluation, and subsequent operations in
designing and applying HACCP systems, consideration must be given
to the impact of raw materials, ingredients, food manufacturing
practices, role of manufacturing processes to control hazards, likely
end-use of the product, categories of consumers of concern, and
epidemiological evidence relative to food safety.
GUIDELINES FOR THE APPLICATION
OF THE HACCP SYSTEM
The intent of the HACCP system is to focus control at
CCPs. Redesign of the operation should be considered if a
hazard which must be controlled is identified but no CCPs
are found.
HACCP should be applied to each specific operation
separately. CCPs identified in any given example in any
Codex Code of Hygienic Practice might not be the only
ones identified for a specific application or might be of a
different nature.
GUIDELINES FOR THE APPLICATION
OF THE HACCP SYSTEM
The HACCP application should be reviewed and
necessary changes made when any modification
is made in the product, process, or any step.
It is important when applying HACCP to be
flexible where appropriate, given the context of
the application taking into account the nature
and the size of the operation.
APPLICATION
1. Assemble HACCP team
APPLICATION
2. Describe product
APPLICATION
3. Identify intended use
APPLICATION
4. Construct flow diagram
APPLICATION
5. On-site confirmation of flow diagram
APPLICATION
6. List all potential hazards associated with each
step, conduct a hazard analysis, and consider any
measures to control identified hazards
APPLICATION
*Hazard Analysis
• the likely occurrence of hazards and severity of their adverse health
effects;
• the qualitative and/or quantitative evaluation of the presence of hazards;
• survival or multiplication of microorganisms of concern;
• production or persistence in foods of toxins, chemicals or physical
agents; and,
•conditions leading to the above.
APPLICATION
7. Determine Critical Control Points
APPLICATION
8. Establish critical limits for each CCP
APPLICATION
9. Establish a monitoring system for each CCP
APPLICATION
10. Establish corrective actions
APPLICATION
11. Establish verification procedures

*Examples of verification activities include:

• Review of the HACCP system and its records;
• Review of deviations and product dispositions;
• Confirmation that CCPs are kept under control.
APPLICATION
12. Establish Documentation and Record
Keeping
Documentation examples are:
• Hazard analysis;
• CCP determination;
• Critical limit determination.
Record examples are:
• CCP monitoring activities;
• Deviations and associated corrective actions;
• Modifications to the HACCP system.