The Hazard Analysis Critical Control Point (haccp)<br />
The Hazard Analysis Critical Control Point system<br />Is a prevention based safety program that identifies and monitors the hazards associated with food production<br />is designed to anticipate and control problems before they happened <br />It provides the most effective and sufficient way to ensure that food products are safe<br />
2 benefits offered<br />1. The HCCP system enables food managers to identify the foods and processes that are most likely to cause foodborne illnesses <br />2. HCCP system more accurately describes the overall condition of the establishments <br />
Principle 1- Hazard Analysis<br />this involves identifying hazard that might be introduced to food by certain food production practices or the intended use of a product<br /> hazards- (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer <br />
Cut cantaloupe and raw seeds sprouts</li></li></ul><li>Classifications of Hazards<br /><ul><li>Biological- an organism, or substance derived from an organism, that poses a threat to (primarily) human health. </li></ul>-this includes viruses, parasites and fungi<br /><ul><li>Chemical- are toxin substances that may occur naturally or may be added during the processing of foods.
Physical-are hard or soft objects in food that can contaminate the food(metal, jewelry, hair pins)</li></li></ul><li>Principle 2-IdentifyCritical Control Points (CCPs)<br />CITICAL CONTROL POINT(CCP)<br />-is an operation (practices, preparation step, or procedures) in the flow of food which will prevent, eliminate, or reduce hazard to acceptable level<br />-it provides “kill step”(destroys bacteria) or a control step”(prevents or slows down the rate of the bacteria<br />
Examples of CCPs:<br /><ul><li>Cooking, reheating, and hot holding
Chilling, chilled storage, and chilled display
Receiving, thawing, mixing ingredients, and other food-handling stages
Product formulation(reducing the pH of a food to below 4.6 or Aw to .85 or below)</li></li></ul><li>Principle 3- Establish the Critical limits m(thresholds) Which must be met at EACH Critical Contrl Point<br /> Critical Limits-it must be specified and validated if possible for each Critical Control Point. In some cases more than one critical limit will be elaborated at a particular step<br />
Principle 4-Establish Procedures to Monitor CCPs<br />Monitoring<br /><ul><li>Is a critical part of the HACCP system and provides written documentation that can be used to verify that the HACCP system is working properly
is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met).
Is necessary to ensure that the process is under control at each critical control point</li></li></ul><li>Principle 5- Establish the Corrective Action to Be Taken When Monitoring Shows That a Critical Limit Has Been Exceeded<br />1st. Determine what went wrong<br />2nd. Choose and apply the appropriate corrective4 action<br />
Principle #6 Record keeping<br />The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable. <br />
Principle #7 Verification<br />Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP<br />
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