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1. HACCP
PRESENTATION
Mr. SUMAN MAITY
(B.Sc. Industrial Fish and Fisheries & M.Sc. in Fisheries Science)

2. HACCP
Definition -
Hazard Analysis Critical Control
Point (HACCP) system which provides the
framework for monitoring the total food system,
from harvesting to consumption, to reduce to
reduce the risk of foodborne illness. The system
is designed to identify and control potential
problem before they occur.

3. HACCP SYSTEM
Significant of HACCP
Hazard Analysis
Critical Control Point
Food Safety Management System
It Identifies, Evaluate and Controls
Hazards which are Significant for
Food Safety

4. Prerequisite Programmes
Building and
Equipment design
Cleaning and Sanitization
Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water, ventilation)
Personal Hygiene
Hand Washing Good
Good Hygienic Habits

5. Prerequisite programmes
Maintenance
Waste management
Pest control
Approved
Suppliers Think
Hygiene
Staff Training
Operational control
(policy, procedures, work instructions)

6. Seven Principles of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

7. HACCP PRINCIPLES
1. Hazards Analysis
what could go wrong
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the hazards

8. FOOD HAZARDS
Physical
Chemical
Biological

9. HACCP PRINCIPLES
2. Critical Control Points (CCP)
Most important points / steps where
the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level

10. HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable
Eg: Cooking Temperature:
Storing Temperatures:
Food Temperatures:

11. HACCP PRINCIPLES
4. Monitoring System
Setup checks for control measures
CCP to confirm that the process is
under control and critical limits are
not exceeded
at

12. HACCP PRINCIPLES
5. Corrective Action
Decide what to do when
Critical limit is breached.

13. HACCP PRINCIPLES
6. Verification
Prove that HACCP plan is working

14. HACCP PRINCIPLES
7. Documentation
Keep records
Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports

15. HACCP PROCESS FLOW MAP
• Purchase
• Delivery
• Storage
• Preparation
• Cooking
• Food holding
• Service

16. HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers

17. HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product and date codes

18. HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)

19. HACCP PROCESS FLOW MAP
Preparation
Hazards
Contamination
Multiplication of Bacteria
Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and work areas
Minimize handling and time keep at room temperature

20. HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms
Controls
Cook thoroughly to
Core temperature 75oC

21. HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold
Maintain above 63oC
Cover the food
Cold Hold
Store below 5oC
Cover the food

22. HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling

23. Thank You