HACCP AQS Presentation

What is HACCP? H HAZARD A ANALYSIS & C CRITICAL C CONTROL P POINTS A method, internationally accepted to manage and minimize risk associated with food production

H HAZARD

A ANALYSIS &

C CRITICAL

C CONTROL

P POINTS

A method, internationally accepted to manage and minimize risk associated with food production

Applicable from farm to fork Common sense approach towards food safety Essentially a preventive system than corrective system Addresses chemical, physical and biological risk What is HACCP?

Applicable from farm to fork

Common sense approach towards food safety

Essentially a preventive system than corrective system

Addresses chemical, physical and biological risk

History of HACCP Pioneered by Pilsbury company in 1960’s for the U.S space research program NASA required food with ‘zero risk’ for their astronauts. It is not a "zero risk" system, but is designed to reduce food safety hazards to a minimum.

Pioneered by Pilsbury company in 1960’s for the U.S space research program

NASA required food with ‘zero risk’ for their astronauts.

It is not a "zero risk" system, but is designed to reduce food safety hazards to a minimum.

Codex Alimentarius Prepared jointly by “WHO” and “FAO” The purpose of Codex Alimentarius is : "To guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade"

Prepared jointly by “WHO” and “FAO”

The purpose of Codex Alimentarius is :

"To guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade"

WHY HACCP? Historically we always say "Quality costs money," while our competition overseas has been saying, "Quality makes money." And they´ve been proving it.

Historically we always say "Quality costs money," while our competition overseas has been saying, "Quality makes money." And they´ve been proving it.

Why HACCP Cost effective, logical, common sense approach to minimise risk of hazards Prevents food borne illnesses Easier and tension free life Enhances Customer satisfaction

Cost effective, logical, common sense approach to minimise risk of hazards

Prevents food borne illnesses

Easier and tension free life

Enhances Customer satisfaction

Benefits Reduction in contamination risk Reduced recalls/product destruction Market protection Preferred supplier status Greater professionalism Improved marketability Conformance to international practice

Reduction in contamination risk

Reduced recalls/product destruction

Market protection

Preferred supplier status

Greater professionalism

Improved marketability

Conformance to international practice

Seven Principles of HACCP Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures.

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

How safe is your Food?

How safe is your Food?

How safe is your Food?

What is a Hazard? Any factor present in the product, which can cause harm to the consumer either through injury or illness. ‘ A biological, chemical or physical property, which may cause a food to be unsafe for human consumption’

Any factor present in the product, which can cause harm to the consumer either through injury or illness.

‘ A biological, chemical or physical property, which may cause a food to be unsafe for human consumption’

Different “HAZARDS” Biological Hazard Chemical Hazard Physical Hazard

Biological Hazard

Chemical Hazard

Physical Hazard

Biological Hazards Bacteria :- of most concern Gram negative :- Salmonella, Shigella, Escheria coli, Campylobacter jejuni,Vibrio parahaemolyticus Source :- intestine & faeces of man, animal and birds, soil, water, infested raw material, raw milk, poultry and shellfish. Common diseases :- Gastroenteritis, Dysentery, Typhoid, Bloody diarrhea

Bacteria :- of most concern

Gram negative :- Salmonella, Shigella, Escheria coli, Campylobacter jejuni,Vibrio parahaemolyticus

Source :- intestine & faeces of man, animal and birds, soil, water, infested raw material, raw milk, poultry and shellfish.

Common diseases :-

Gastroenteritis, Dysentery,

Typhoid, Bloody diarrhea

Biological Hazards Bacteria :- of most concern Gram Positive :- Clostridium botulinum, Clostridium perfringes, Bacillus cereus,Staphylococcus aureus, Listeria monocytogenes. Source :- soil, water, vegetation, marine sediments, animal feaces. They form heat resistant spores, anaerobic organisms. Common diseases :- Poisonous toxins which are lethal and cause paralyses.

Bacteria :- of most concern

Gram Positive :- Clostridium botulinum, Clostridium perfringes, Bacillus cereus,Staphylococcus aureus, Listeria monocytogenes.

Source :- soil, water, vegetation, marine sediments, animal feaces.

They form heat resistant spores, anaerobic organisms.

Common diseases :- Poisonous toxins which are lethal and cause paralyses.

Biological Hazards Viruses :- Hepatitis A, SRSV, Norwalk virus. Sources : animal Man Man Causes viral gastroenteritis, explosive vomitting Fungal Mycotoxins Aspergillus flavus, Fusarium, Mucor Aflatoxins, Patulin, Ergot, Tricothenes Causes carcinogenic effect, heamorrhages, oedema, gangrene, acute vomitting.

Viruses :-

Hepatitis A, SRSV, Norwalk virus.

Sources : animal Man Man

Causes viral gastroenteritis, explosive vomitting

Fungal Mycotoxins

Aspergillus flavus, Fusarium, Mucor

Aflatoxins, Patulin, Ergot, Tricothenes

Causes carcinogenic effect, heamorrhages, oedema, gangrene, acute vomitting.

Biological Hazards Parasites and Protozoa Flatworms, tapeworms, flukes, (Taenia saginata, Trichinella spiralis, Clonorchis sinesis. Source : Under processed infected meat, pork, beef, fish

Parasites and Protozoa

Flatworms, tapeworms, flukes, (Taenia saginata, Trichinella spiralis, Clonorchis sinesis.

Source : Under processed infected meat, pork, beef, fish

Chemical Hazards Main sources include: Food chemicals Colours, flavours, preservatives, etc Plant chemicals Toxic metals, Cleaners, sanitisers, oil, petrol, etc Agricultural chemicals Fertilisers, fungicides, pesticides, antibiotics, growth hormones, etc Naturally occurring toxicants Mycotoxins, histamine, ciguatera, poisonous shellfish, etc

Main sources include:

Food chemicals

Colours, flavours, preservatives, etc

Plant chemicals

Toxic metals, Cleaners, sanitisers, oil, petrol, etc

Agricultural chemicals

Fertilisers, fungicides, pesticides, antibiotics, growth hormones, etc

Naturally occurring toxicants

Mycotoxins, histamine, ciguatera, poisonous shellfish, etc

Physical Hazards Glass, Metal, Stones, Wood, Plastic, Pests Mainly enter due to negligence.

Glass, Metal, Stones, Wood, Plastic, Pests

Mainly enter due to negligence.

Pre-requisite program Premises Receiving/storage Equipment performance/maintenance Training & hygiene Sanitation & pest control Health & safety recalls

Premises

Receiving/storage

Equipment performance/maintenance

Training & hygiene

Sanitation & pest control

Health & safety recalls

Understanding Control points Control measures Control measures are any means taken to prevent, eliminate or reduce hazards. Control measures that are absolutely essential must be applied at key points…….Known as CCPs

Control measures

Control measures are any means taken to prevent, eliminate or reduce hazards.

Control measures that are absolutely essential must be applied at key points…….Known as CCPs

Critical Control Points (CCPs) A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a food safety hazard. Loss of control at this point may result in a health risk.

A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a food safety hazard.

Loss of control at this point may result in a health risk.

Seven Principles of HACCP Conduct a hazard analysis Determine critical control points (CCPs) 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 (CCPs)

Establish critical limits

Establish monitoring procedures

Establish corrective actions

Establish verification procedures

Establish record keeping and documentation procedures

Preliminary Steps Assemble a HACCP team The team should be multi-disciplinary Include people who are familiar with actual operations Have the required knowledge and authority to implement changes

Assemble a HACCP team

The team should be multi-disciplinary

Include people who are familiar with actual operations

Have the required knowledge and authority to implement changes

Preliminary Steps Describe the product. Includes Product description Composition Method of preservation Packaging Storage conditions Distribution Intended use and consumers Preparation

Describe the product. Includes

Product description

Composition

Method of preservation

Packaging

Storage conditions

Distribution

Intended use and consumers

Preparation

Preliminary Steps Flow chart all processes Should include all steps Will be used in the hazard analysis process and to develop HACCP plans Verify the flow charts Check for accuracy and completeness Develop traffic flow diagrams Identifies possible contamination points

Flow chart all processes

Should include all steps

Will be used in the hazard analysis process and to develop HACCP plans

Verify the flow charts

Check for accuracy and completeness

Develop traffic flow diagrams

Identifies possible contamination points

Hazard Analysis Hazard identification Identify all hazards Use the process flow charts as a basis but also include all influencing or contributing factors eg formulation, storage, end use, distribution etc Include potential hazards

Hazard identification

Identify all hazards

Use the process flow charts as a basis but also include all influencing or contributing factors eg formulation, storage, end use, distribution etc

Include potential hazards

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