HACCP Stands for <ul><li>H azard  A nalysis  </li></ul><ul><li>and  C ritical  C ontrol  P oint </li></ul>
Origins of HACCP <ul><li>Pioneered in the 1960’s </li></ul><ul><li>First used for the space program </li></ul><ul><li>Adop...
HACCP is <ul><li>Preventive, not reactive </li></ul><ul><li>A management tool used to protect against biological, chemical...
Recommendation: <ul><li>1985 National Academy of Sciences </li></ul><ul><li>By the USDA </li></ul><ul><li>By the FDA </li>...
Seven Principles of HACCP <ul><li>Conduct analysis  & identify preventive measures </li></ul><ul><li>Identify critical con...
Good Manufacturing Practices HACCP  is not a stand-alone system. HACCP
ACCREDITATION <ul><ul><li>Routinely,  </li></ul></ul><ul><ul><li>on an unannounced basis,  </li></ul></ul><ul><ul><li>Trai...
Salient features <ul><li>inspections complement traditional inspection methods </li></ul><ul><li>Emphasizes process contro...
<ul><li>. HACCP plan summary table: </li></ul><ul><ul><li>CCP Hazards Critical limit(s) Monitoring  </li></ul></ul><ul><ul...
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Haccp System

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Haccp System

  1. 1. HACCP Stands for <ul><li>H azard A nalysis </li></ul><ul><li>and C ritical C ontrol P oint </li></ul>
  2. 2. Origins of HACCP <ul><li>Pioneered in the 1960’s </li></ul><ul><li>First used for the space program </li></ul><ul><li>Adopted by food processors & the U.S. government </li></ul>
  3. 3. HACCP is <ul><li>Preventive, not reactive </li></ul><ul><li>A management tool used to protect against biological, chemical and physical hazards </li></ul><ul><ul><li>HACCP is designed for use in all segments of the food industry --- </li></ul></ul>
  4. 4. Recommendation: <ul><li>1985 National Academy of Sciences </li></ul><ul><li>By the USDA </li></ul><ul><li>By the FDA </li></ul>
  5. 5. Seven Principles of HACCP <ul><li>Conduct analysis & identify preventive measures </li></ul><ul><li>Identify critical control points (CCPs) in the process </li></ul><ul><li>Establish critical limits </li></ul><ul><li>Monitor each CCP </li></ul><ul><li>Establish corrective actions </li></ul><ul><li>Establish verification procedures </li></ul><ul><li>Establish record-keeping and documentation procedures </li></ul>
  6. 6. Good Manufacturing Practices HACCP is not a stand-alone system. HACCP
  7. 7. ACCREDITATION <ul><ul><li>Routinely, </li></ul></ul><ul><ul><li>on an unannounced basis, </li></ul></ul><ul><ul><li>Training and knowledge of individuals responsible </li></ul></ul>
  8. 8. Salient features <ul><li>inspections complement traditional inspection methods </li></ul><ul><li>Emphasizes process control </li></ul><ul><li>Concentrates process that are critical to the safety of the product </li></ul><ul><li>Stresses communication between the regulator and industry </li></ul>
  9. 9. <ul><li>. HACCP plan summary table: </li></ul><ul><ul><li>CCP Hazards Critical limit(s) Monitoring </li></ul></ul><ul><ul><li>Corrective Actions Verification Records </li></ul></ul>HACCP

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