Hazard analysis critical control points

1. Dr. Madhuri Kaushish Lily
Associate Professor, Department of
Biotechnology & Microbiology
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2. HAZARD ANALYSIS CRITICAL CONTROL
POINTS (HACCP)
 Hazard analysis critical control points (HACCP) was originally
developed jointly by the Pillsbury Company, the National
Aeronautics and Space Administration(NASA), and the U.S.
Army Natick Laboratories to produce foods with high assurance
of safety for use in the space program.
 It has two components:
 (1) To identify or analyze the hazards (HA) associated with the
production and processing of a specific type of food (i.e., which
pathogens can be expected to be present in a food),and
 (2) To identify critical control points (CCP) (i.e., the places
during processing of a food where proper control measures need
to be implemented in order to prevent any risk to consumers). It
is regarded as a systemic approach to assure safety andas a
better method than end-product testing. 2

3.  Since the introduction of the concept in 1971,
HACCP has undergone several changes according to
specific needs.
 In 1980, the National Academy of Science suggested
that food industries in the U.S. could use the HACCP
principles to produce safer foods and regulatory
agencies could help develop programs suitable for a
particular processing operation.
 Currently, the Food Safety and Inspection
Service(FSIS) of the USDA advocate the use of
HACCP in meat and poultry inspection programs
during both slaughtering and processing of carcasses
for products.
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4. The Food and Drug Administration (FDA)
is also developing HACCP programs that
cover various products it regulates.
Internationally, HACCP is used in Canada,
Australia, New Zealand, and several
European countries.
It seems that the HACCP concept can be
used universally to develop food safety
programs.
This will help reduce problems associated
with foodborne pathogens as well as global
trade of foods.
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5.  HACCP PRINCIPLE OF THE NACMCF
 There have been some changes in the original HACCP
system. The National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) has
developed a document for the HACCP system.
 It is expected that by implementing this system in the
production and processing of food, the safety of the
products can be assured.
 Seven Principles of HACCP
 HAACP involves seven principles:
 1. Conduct a hazard analysis to determine risks associated
at all stages, from growing raws materials and ingredients
to final product ready for consumption.
 2. Identify critical control points to control these hazards5

6. 3. Implement conditions to control hazards
at each critical control point.
4. Implement effective procedures to
monitor control for each point.
5. Implement corrective measures to be
taken if a deviation occurs at a point.
6. Implement effective record-keeping
systems for HACCP plan activities.
7. Implement procedures to verify that the
plan is working effectively.
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7.  Principle 1
 The possible hazards that exist for a specific food or
ingredient from pathogenic microorganisms and their
toxins are determined.
 This is performed in two segments:
 (1) by ranking the specific food into six categories and
 (2) by assigning each a risk category on the basis of
ranking for hazard categories.
 Ranking for six hazard categories is based on the
following assessments for afood:
 (1) Does it contain microbiologically sensitive
ingredients?
 7

8.  (2) Does the processing method contain a step
that is effective in destroying the pathogen;
 (3) Does the processing method have a step for
post-processing contamination of the product
with pathogens or their toxins?
 (4) Is there a possibility of abusing the product
during subsequent handling (transportation,
display at retail stores, handling and preparation
by the consumers) that can render the product
harmful for consumption; and
 (5) is the product, after packaging, given an
effective heat treatment before consumption?
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9.  The hazard characteristics of a food are based on the
following:
 Hazard A. A non-sterile food intended for consumption by
high-risk consumers (infants, elderly, sick, and immune
compromised individuals).
 Hazard B. The product contains “sensitive ingredients” in
terms of microbial hazard.
 Hazard C. The process does not contain a step to destroy
harmful microorganisms.
 Hazard D.The product is subject to recontamination after
processing and before packaging.
 Hazard E. The possibility exists for abuse before consumption
that can render the product harmful if consumed.
 Hazard F. The product is not given a terminal heat treatment
following packaging and before consumption. 9

10.  A food is ranked according to Hazards A through F by using a
plus (+) for each potential hazard. The risk category is
determined from the number of pluses.
 Category VI.A special category that applies to non-sterile food to
be consumed by high-risk consumers.
 Category V.A food that has five hazard characteristics: B, C, D,
E and F.
 Category IV.A food that has a total of four hazard characteristics
in B through F.
 Category III.A food that has a total of three hazard
characteristics in B through F.
 Category II.A food that has a total of two hazard characteristics
in B through F.
 Category I.A food that has a total of one hazard characteristic in
B through F.
 Category O. No hazard. 10

11.  Principle 2
 To control microbiological hazards in a food production system,
it is necessary to determine a CCP.
 A CCP is any point or procedure in a specific food system
where effective control must be implemented in order to prevent
hazards.
 All hazards in a food production sequence, from growing and
harvesting to final consumption, must be controlled at some
point(s) to ensure safety.
 The CCP includes heat treatment, chilling, sanitation,
formulation control (pH, Aw, preservatives), prevention of
recontamination and cross-contamination, employee hygiene,
and environmental hygiene.
 Application of one or more CCPs will destroy hazardous
microorganisms or prevent their growth and toxin formation in
the product. 11

12. Principle 3
To control microbiological hazard at each
identified CCP, it is necessary to set up
critical limits (such as temperature, time,
Aw, pH, preservatives, and, in some cases,
aroma, texture, and appearance).
One or more critical limit may be necessary
at each CCP, and all of them should be
present to ensure that the hazards are under
control.
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13.  Principle 4
 The CCP used for a specific food production must be monitored to
determine whether the system is effective in controlling the hazards.
 The monitoring can be continuous, such as in case of heat treatment
(temperature and time) of a product.
 If continuous monitoring cannot be adopted for a processing condition,
it can be done at reliable intervals.
 The interval for a food production has to be developed on a statistical
basis to ensure that the potential hazards are under control.
 Most online monitoring is done by rapid chemical and physical
methods.
 Generally, microbiological methods are not effective because of the
long time required for testing.
 However, some current methods, such as the bioluminescence method,
could be effective under some conditions.
 All results of monitoring must be documented and signed by persons
doing the monitoring as well as by an official of the company. 13

14.  Principle 5
 In case a deviation from the present HACCP plan is
identified from the monitoring system in a food
production operation, effective corrective actions must be
taken to assure product safety.
 The corrective actions must demonstrate that it is effective
in controlling the potential hazards resulting from the
deviation of CCP.
 The deviations as well as the specific corrective measures
for each must be documented in the HACCP plan and
agreed on by the regulatory agency before applying the
plan.
 Also, the product produced by the new plan should be
placed on hold until its safety has been ensured by proper
testing.

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15.  Principle 6
 Records of the HACCP plan developed for a specific
food production should be kept on file in the plant.
 In addition, documents of CCP monitoring and any
deviation and corrective procedures taken should be kept
at the establishment.
 If necessary, the records must be made available to the
regulatory agencies.
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16.  Principle 7
 Verification systems should be established to
ensure that the HACCP system developed for a
specific food production system is working
effectively to ensure safety to the consumers.
 Both the food producer and the regulatory agency
have to be involved in the verification of the
effectiveness of the HACCP in place.
 Verification methods include testing samples for
physical, chemical, sensory, and microbiological
criteria as established in the HACCP plan.
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17. The NACMCF adopted guidelines for HACCP
and its application.
In it, the wording of the seven principles was
condensed and the meanings kept unchanged.
It also provided the specific definition of terms
such as hazard, verification, and validation;
 included sections on prerequisites,
training, implementation and maintenance; and
 gave a detailed explanation of the application
of the HACCP program.
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