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HACCP Glossary
HACCP stands for Hazard Analysis Critical Control Points. It involves identifying potential hazards in the food production process, determining critical control points (CCPs) that require monitoring to ensure food safety, and establishing procedures to monitor and control the CCPs. The HACCP system is based on seven principles including conducting a hazard analysis, identifying CCPs, establishing critical limits, monitoring procedures, corrective actions, validation, and record keeping. The HACCP team is responsible for developing and managing the HACCP plan to prove that safe food is being produced.
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Introduction by James Flynn about HACCP terminology and aims to simplify the glossary of terms.
Definition breakdown of HACCP: Hazard, Analysis, Critical Control Points.
Overview of the seven principles of HACCP, including Hazard Analysis and Corrective Actions.
Responsibilities of the HACCP Team in managing and documenting the HACCP system.
Definition of hazards and their types: Physical, Allergenic, Chemical, Microbial.
Steps taken in hazard analysis including listing, assessing risks, and documenting hazards.
Explanation of process flow diagrams showing how products are made and the significance of process steps.
Methods to eliminate or reduce hazards, emphasizing the importance of proper cooking and storage.
Identification and significance of CCPs in controlling hazards using a decision tree approach.
Defining measurable critical limits for food safety and examples of acceptable limits.
Establishing documented methods for monitoring CCPs and ensuring food safety.
Pre-planned actions to regain control when monitoring detects deviations from critical limits.
Methods to check the effectiveness of the HACCP plan and proof of successful control measures.
Checking that the HACCP plan is correctly implemented and followed by staff.
Recap of HACCP components, principles, team responsibilities, and importance of validation.
HACCP Glossary
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- 2. HACCP has lotsof Technical sounding Terminology that can be a little confusing. Let’s make it easy .... HACCP Glossary
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- 4. THE SEVEN PRINCIPLESof HACCP 3. Establish Critical Limits 5. Establish Corrective Actions 6. Establish Verification Procedures 1. Conduct a Hazard Analysis 2. Determine Critical Control Points 4. Establish Monitoring Procedures 7. Document the system HACCP Glossary
- 5. THE SEVEN PRINCIPLES(..... the Logical Way): If you Decide a Hazard is Critical to food safety then it needs Limits that are Monitored. Monitoring rings the Alarm Bell when it finds bad results. Everything needs to be Documented so we can prove the food is safe for human consumption. Corrective Action is required to bring things under control once more. HACCP Glossary
- 6. The HACCP Teamis the group of people who are responsible for Documenting and Managing the HACCP system. They do the following tasks: HACCP TEAM • Train Staff in the use of the system • Carry out tasks to check the HACCP plan is effective, accurate and is being followed by staff The HACCP Team is usually a group of people with varied knowledge, skill and experience so that a better all round view of the hazards and their control is possible. • Draw up the HACCP plans HACCP Glossary
- 7. Pesticides in un-washedfruit and vegetables.Food that is not properly cookedFood contaminated with Bacteria or VirusesFood that contains something UNEXPECTED!Sometimes it’s something that may make only a FEW people ill HAZARD A Hazard is simply something that can HURT you or others ... Like .. HACCP Glossary
- 8. HAZARD TYPE All Hazardsare either Physical Allergenic Chemical Microbial HACCP Glossary
- 9. HAZARD ANALYSIS This iswhen we ..... Make a LIST of the things that could go wrong Assess the RISK of each Hazard WRITE DOWN the Hazards that require CONTROL together with the means of CONTROL HACCP Glossary
- 10. PROCESS FLOW DIAGRAM Thisis a diagram shows the steps how a Product is made or produced, the Process Flow Diagram should show how ingredients are received, stored, prepared and transformed into a final product, a simple example is shown below: Goods Inward Frozen Storage Chilled Storage Dry Storage Prepare Cook Defrost Serve Customer HACCP Glossary
- 11. PROCESS STEP A ProcessStep is when an ingredient of a product or the product itself changes in some way. Process Step’s are represented by a “box” on the Flow Diagram, e.g. Chilled Storage and Cook are Process Step’s. Goods Inward Frozen Storage Chilled Storage Dry Storage Prepare Cook Defrost Serve Customer HACCP Glossary
- 12. Proper and thoroughCOOKING controls BACTERIA by KILLING them. CONTROL MEASURE A Control Measure is a method of ELIMINATING or REDUCING a Hazard to a safe or ACCEPTABLE level .. for example A FRIDGE controls the GROWTH of BACTERIA by lowering the temperatureSeparate equipment for Cooked and Raw Foods helps PREVENT CROSS CONTAMINATION HACCP Glossary
- 13. CRITICAL CONTROL POINTS AfterHazard Analysis we need to decide which Hazards are CRITICAL to FOOD SAFETY. These are called Critical Control Points or CCP’s A Process Step is said to be a CCP When: 1. The Process Step is designed to CONTROL the Hazard, e.g. Cooking, Chilled Storage or Metal Detection 2. A LATER Process Step will NOT Eliminate or Reduce the Hazard to an acceptable level. e.g. Once food is Cooked that’s the LAST chance to destroy harmful bacteria. HACCP Glossary
- 14. DECISION TREE A DecisionTree is a series of Questions that are asked about a Hazard to determine if the Process Step is a Critical Control Point or CCP. Yes No Q1. Are Control Measures in place for the hazard? Modify Process Step Q2. Is the Process Step designed to eliminate or reduce the hazard to an acceptable level? Is Control required for Safety? CCP Q3. Could the hazard increase to an unacceptable level? Q4. Does a later Process Step control this hazard? Not CCP No YesNo No Yes Yes No Yes HACCP Glossary
- 15. CRITICAL LIMIT • Temperatureof food in fridge 1-5oC • Cooking temperature 75oC for a minimum of 2 minutes Critical Limit’s are normally decided by use of a DECISION TREE and they should always be MEASURABLE. When we have identified a Critical Control Point using the Decision Tree we need to set Critical Limits. These are values at which the Hazard is known to be reduced to a safe or acceptable level. Some examples are given below: HACCP Glossary
- 16. MONITORING PROCEDURE A MonitoringProcedure is a planned and documented method for checking that the all CCP’s are within their Critical Limit’s. • Check and record temperature of food in fridge every 4 hrs. • Check and record cooking temperature each batch made. Monitoring Procedure’s result in records that prove food is safe for human consumption. Examples: HACCP Glossary
- 17. CORRECTIVE ACTION A CorrectiveAction is a pre-planned and documented method for re- gaining “Control” when Monitoring detects values outside their Critical Limit’s. • Check and record temperature of food in fridge every 4 hrs. • Check and record cooking temperature each batch made. All Corrective Actions should be logged in the HACCP Manual and procedures reviewed as a result of the intervention. Examples: Corrective Action: Remove food to alternative fridge, discard suspect food, repair fridge. Corrective Action: Re-cook food until 75oC core temperature is achieved. HACCP Glossary
- 18. VALIDATION Validation is away of checking the EFFECTIVENESS of the HACCP Plan, i.e. Is the HACCP Plan VALID? • Check samples of food after Cooking to ensure there are no harmful bacteria in the food. Proof of Validation should be from a combination of external and internal sources and it should be logged in the HACCP Manual. Examples: EFFECTIVENESS: Having an absence of dangerous bacteria proves that the Control Measure “Cooking” is effective. EFFECTIVENESS: Low levels of Customer Complaints prove that food being produced is safe. • Check customer complaints records to ensure there has not been a rise in complaints recently. HACCP Glossary
- 19. VERIFICATION Verification is away of checking that the HACCP plan is being used and followed as intended. • Review the Process Flow and Hazard Analysis to ensure that it remains accurate. Verification is a way of making sure the HACCP plan is correct and that staff are using it correctly. Examples: Checks: Carry out an Audit to ensure staff know and are following procedures. Checks: “Walk through” the Process Flow and ensure it is correct and look for any new hazards. • Audit / Observe staff using the correct Monitoring Procedures HACCP Glossary
- 20. SUMMARY • HACCP standsfor Hazard Analysis Critical Control Points • A HACCP Team normally produces and manages the HACCP system • The SEVEN Principles of HACCP mean that we need to IDENTIFY and MONITOR CRITICAL HAZARDS in order to PROVE we are making SAFE FOOD • HACCP is based on SEVEN Principles • Critical Control Points require Monitoring to ensure the food is SAFE • A HACCP Plan needs to be regularly VALIDATED for EFFECTIVENESS • A HACCP System needs to be VERIFIED to ensure it remains UP TO DATE HACCP Glossary