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HARPC - Practical Design & Implementation
Hazard Analysis and Risk-based Preventive Controls (HARPC)
Presenter
Dr. John M. Ryan
Follow us :
2
Where does HARPC come from?
Food security and adulteration issues
Who is exempt from HARPC requirements?
Prevention vs corrective action
Preventive planning
Environmental monitoring (testing for pathogens)
Flowchart and diagram your process
Identify the risks
Design appropriate controls
Control your transportation and suppliers
Some Topics
3
Agenda
HARPC
1. Background Information (FSMA, Quality & Food Safety, Products and
Processes, Contaminant Flows
2. Definitions (HARPC, Adulterants, Quality Control)
3. Hazards and CODEX
4. Causal Analysis, Corrective Action and Prevention
5. Flowcharts and flowcharting
6. The HARPC System Approach
• Food Quality and Safety Planning – Diagramming the Operation
• Setting Objectives
• Defining Worker, Facility and Management Controls
• Planning Examples – Spread Sheet
• Operational Components
• Food Safety and Quality Process Controls
• Input
• In Process
• Output: Harvest and Shipment Controls
• Unknown Hazards
4
HARPC requires the planning
and implementation of a system that
includes both food safety and quality
Today’s task
5
Quality Control and Food Safety
Quality Control to provide stability and
control over processes as well as products
Food Safety to prevent adulteration of food
in processes
Current FSMA food safety activities are
moving towards applying both food safety
and quality control principles and practices
into “food safety” certification.
6
Processes and Products
Farms
Packing
Processor Manufacturing Lines
Distribution and Forwarders
Handling
Transportation
Retail
Restaurant
Apples
Tomato Soup
Roasted Chicken
Frozen Buffalo Wings
Fresh Seafood
Swiss Cheese
Canned Peanuts
Hamburger
Hazard Analysis and Risk-based Preventive Controls (HARPC)
• What are the hazards?
• How can we analyze them?
• What are the risks?
• How can we prevent the hazards to reduce the risks?
• How do we prevent the Hazards?
• What controls can we establish to prevent hazards?
To see the complete presentation check the
below link:
http://www.audioeducator.com/food-safety/harpc-practical-
design-implementation-09-25-14.html

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Design and Implementation for HARPC

  • 1. HARPC - Practical Design & Implementation Hazard Analysis and Risk-based Preventive Controls (HARPC) Presenter Dr. John M. Ryan Follow us :
  • 2. 2 Where does HARPC come from? Food security and adulteration issues Who is exempt from HARPC requirements? Prevention vs corrective action Preventive planning Environmental monitoring (testing for pathogens) Flowchart and diagram your process Identify the risks Design appropriate controls Control your transportation and suppliers Some Topics
  • 3. 3 Agenda HARPC 1. Background Information (FSMA, Quality & Food Safety, Products and Processes, Contaminant Flows 2. Definitions (HARPC, Adulterants, Quality Control) 3. Hazards and CODEX 4. Causal Analysis, Corrective Action and Prevention 5. Flowcharts and flowcharting 6. The HARPC System Approach • Food Quality and Safety Planning – Diagramming the Operation • Setting Objectives • Defining Worker, Facility and Management Controls • Planning Examples – Spread Sheet • Operational Components • Food Safety and Quality Process Controls • Input • In Process • Output: Harvest and Shipment Controls • Unknown Hazards
  • 4. 4 HARPC requires the planning and implementation of a system that includes both food safety and quality Today’s task
  • 5. 5 Quality Control and Food Safety Quality Control to provide stability and control over processes as well as products Food Safety to prevent adulteration of food in processes Current FSMA food safety activities are moving towards applying both food safety and quality control principles and practices into “food safety” certification.
  • 6. 6 Processes and Products Farms Packing Processor Manufacturing Lines Distribution and Forwarders Handling Transportation Retail Restaurant Apples Tomato Soup Roasted Chicken Frozen Buffalo Wings Fresh Seafood Swiss Cheese Canned Peanuts Hamburger Hazard Analysis and Risk-based Preventive Controls (HARPC) • What are the hazards? • How can we analyze them? • What are the risks? • How can we prevent the hazards to reduce the risks? • How do we prevent the Hazards? • What controls can we establish to prevent hazards?
  • 7. To see the complete presentation check the below link: http://www.audioeducator.com/food-safety/harpc-practical- design-implementation-09-25-14.html