HACCP and Food Flow

3,386 views
3,092 views

Published on

All about Hazard Analysis and Critical Control Point with Flow of Food

Published in: Education, Technology, Business
0 Comments
13 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
3,386
On SlideShare
0
From Embeds
0
Number of Embeds
9
Actions
Shares
0
Downloads
358
Comments
0
Likes
13
Embeds 0
No embeds

No notes for slide
  •  (Latin for "Book of Food") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating tofoods, food production and food safety.
  • HACCP and Food Flow

    1. 1. https://www.youtube.com/watch?v=50e_Ic2rPK4
    2. 2. H - Hazard A - Analysis C - Critical C - Control P - Point
    3. 3. • (pronounced "hass-ip") is the simple but effective way to ensure food safety. • a food safety system that helps identify foods and procedures that are most likely to cause food borne illness.
    4. 4. • A system which identifies, evaluates, and controls hazards which are significant for food safety. • It is a preventative system rather than an inspection system of controlling food safety hazards.
    5. 5. • Was proposed by the Codex Alimentarius Commission for the food industry. • The first ever HACCP system was developed by the Pillsbury Company in response to a request by NASA to provide an alternative method of food safety control.
    6. 6. “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….”
    7. 7. HACCP is: • systematic – all the potential hazards are identified before there is a problem; • efficient – it concentrates the control effort at the stages where the risk is potentially the highest; • on the spot – the processes can be controlled immediately by the food business.
    8. 8. • Pre-requisite program - are the basic programmes and practices that establishes and maintains a hygienic environment. • HACCP Plan - is a scientific and systematic approach to identify, assess and control of hazards in the food production process. - food safety control is integrated into the design of the process rather than relied on end-product testing. Therefore HACCP system provides a preventive and thus cost-effective approach in food safety.
    9. 9. • Foundation to a HACCP program • Includes Good Manufacturing Practices • Addresses food safety at all stages from receiving to shipping • Including indirect hazards
    10. 10. • Premises • Transportation and Storage • Equipment • Personnel/Training • Sanitation and Pest Control • Recall • Allergen Control • Supplier Quality Assurance
    11. 11. 1.Analyze hazards 2.Determine critical control points 3.Establish limits for critical control points 4.Establish monitoring procedures for critical control points 5.Establish corrective actions 6.Establish verification procedures 7.Establish a record system
    12. 12. • A plan is laid out to identify • All possible food safety hazards that could cause a product to be unsafe for consumption, and • The measures that can be taken to control those hazards.
    13. 13. - Defined as a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect . 3 Categories: 1. Biological 2. Chemical 3. Physical
    14. 14. • is a point, a step or a procedure in a food manufacture process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
    15. 15. • is a criterion which separates acceptability from unacceptability. It is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. • is establishing critical limits for each critical control point. A critical limit is the limit at which a hazard is acceptable without compromising food safety.
    16. 16. • Monitoring is a planned sequence of observations or measurements to assess whether a critical control point is under control and to produce an accurate record for future use in verification. • Monitoring is very important for a HACCP system. • Monitoring can warn the plant if there is a trend towards loss of control so that it can take action to bring the process back into control before the limit is exceeded.
    17. 17. • is an action taken when the results of monitoring at the critical control point indicate that the limit is exceeded, i.e. a loss of control.
    18. 18. • is the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan. • Examples: • Calibration of process monitoring instruments at specified intervals • Direct observation of monitoring activities • Corrective actions
    19. 19. • This is essential for: • documentation of the establishment's compliance with its HACCP plan; • tracing the history of an ingredient, in-process operations, or a finished product, when problem arise; • identifying trends in a particular operation that could result in a deviation if not corrected; • identifying and narrowing a product recall.
    20. 20. • This should include: • records for critical control points • establishments of limits • corrective actions • results of verification activities • HACCP plan including hazard analysis.
    21. 21. FOOD SAFETY MANAGEMENT SYSTEM
    22. 22. Stage 1 • Good Manufacturing Practices (GMPs) Stage 2 • Hazard Analysis and Critical Control Points (HACCP) {FSMA Minimum Requirement} Stage 3 • ISO 22000:2005
    23. 23. • GMPs - a system for ensuring that products are consistently produced and controlled according to quality standards. - is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.
    24. 24. • HACCP - is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe - designs measurements to reduce risks to safe level.
    25. 25. • ISO 22000:2005 - specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
    26. 26. THE FOOD FLOW
    27. 27. • http://www.b-one.com/publicdownloads/brochures/HACCP%20Fact%20sheet.pdf • http://www2.mcdaniel.edu/Biology/Eh2003/EH03PPpresentations/2nday%20talks/Food_Saf ety.htm • http://www.fao.org/docrep/005/y1579e/y1579e03.htm • http://www.foodsafetyindia.com/2009/12/seven-principles-of-haccp.html • http://www.cfs.gov.hk/english/programme/programme_haccp/programme_haccp_7requirem ent.html • https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CCgQFjA B&url=http%3A%2F%2Fwww.foodsafety.unl.edu%2Fhaccp%2Fstart%2F7principles.html&ei =ki2xU76ONcLEkwXEz4HICQ&usg=AFQjCNH- UbKrcEx89iAb9gqgySKfjchL8g&sig2=c5xRU8hiS6v8JjR2DI8K-g • https://www.google.com.ph/search?newwindow=1&biw=1024&bih=667&q=systems+for+foo d+safety&oq=systems+for+food+safety&gs_l=serp.3..0i22i30l2.228577.232150.0.232496.2. 2.0.0.0.0.229.399.0j1j1.2.0....0...1c.1.48.serp..1.1.169.fwQXFpyJGiQ • https://www.google.com.ph/search?q=food+safety+system&newwindow=1&biw=1024&bih= 667&source=lnms&tbm=isch&sa=X&ei=nXeyU4rxIYrQkwWuwYGIDA&ved=0CAgQ_AUoA Q#facrc=_&imgdii=_&imgrc=tDMc9WtU_UM_0M%253A%3BCQvH0CLCUoi_kM%3Bhttp% 253A%252F%252Fd1asie9v60n3ax.cloudfront.net%252Fwp- content%252Fuploads%252F2013%252F09%252Ffood-safety-management- system.jpg%3Bhttp%253A%252F%252Fsafefood360.com%252Fproducts%252Fsolutions %252Ffood-safety-management-solutions%252F%3B650%3B613 • http://www.fao.org/docrep/005/y1579e/y1579e03.htm

    ×