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Hazard Analysis and Critical Control
Point (HACCP) System and
Guidelines For Its Application
What is HACCP ?
What is HACCP Stand for ?
A systematic approachapproach in identifying, evaluatingidentifying, evaluating
...
Chronology of HACCP Development
• Develop from P-D-C-A
• 1959 Pillsbury & NASA Food safety
program for astronaut
• 1971 US...
Chronology of HACCP Development
ProcessInput Out put
GMPs
HACCP
Food
Safety
Production process
Raw material
Premise & envi...
Hazard Analysis
The process of collecting and evaluating information on hazards
and conditions leading to their presence t...
5 Preliminary Step
5 Preliminary Step
•Genba: Real Place
•Genbutsu: real thing
•Genjitsu: actual Situatuin
•Genba: Real Place
•Genbutsu: real...
HACCP Principles
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
6.1 Hazard Identification & Analysis :
Raw ma...
HACCP Principles
Material/ process
step
Potential
Hazard(s)
No. Process
“Step title”
ID Step No.
Step title
6.1 Hazard Ide...
HACCP Principles
Identify the cause of this hazard:
contamination, increase number,
survival
ID Step No.
Step title
Materi...
HACCP Principles
Source(s) of Potential HazardSource(s) of Potential Hazard
Man : Lack of knowledge & awareness
Material :...
HACCP Principles
Sources of information:Sources of information:
1. Record
2. Customer complaint
3. Scientific knowledge
4....
HACCP Principles
Fresh Egg
Mix with ingredients
(vegetable mixes)
Fried in Pan
Vegetable oil
Serve
#1
#2
#3
#4
#5Productio...
HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/ process
step
Potential Hazard(s)
Type How to...
HACCP Principles
Any action and activity that can be used to
prevent or eliminate a food safety hazard
or reduce it to an ...
HACCP Principles
Control measure(s) sample :-
Biological H Chemical H Physical H
Temp,
time, pH
Control quantity of use
Pr...
HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/
process
step
Potential Hazard(s) Control Mea...
HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard ...
HACCP Principles
6.3 Hazard Assessment :
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
Evaluate the signific...
HACCP Principles
Severity
Likelihood
• Adverse affect to health; death, etc
for example E.coli 0157:H7
•Toxin in high quan...
HACCP Principles
6.3 Hazard Assessment :
Source of information
Technical knowledge
Experience
Results of controlResults of...
HACCP Principles
Likeli
hood
1 =
Low
Rarely occur < 1 / 1 year
2 =
Mediu
m
Some ( 1 / month)
3 =
High
Usually occur > 12 /...
HACCP Principles
Repeated failures may indicate that
decisions made in the Hazard Analysis
are not supported.
HACCP Principles
Likelihoo
d
Severity
1
Low
2
Medium
3
High
1 :
Minimal
1 2 3
2 : High 2 4 6
3 : Fatal 3 6 9Scores :
1-2 :...
HACCP Principles
Materia
l/
proces
s step
Potential Hazard(s)
Control Measure(s) Evaluate the significant of
hazard(s)
Typ...
HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
Evaluate the significant of H...
HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard ...
HACCP Principles
CCP Determination
• Determine if that process
step is CCP or not
• How to use “Decision Tree”
7. Determin...
HACCP Principles
Characteristic of CCP
• Adverse affect of hazard(s) at that step can be prevented
or
• Hazard(s) can be e...
HACCP Principles
Significant of Hazard
Severity Likelihood R
Stop1
3
1 1
2 1 2
3
1
1
3
3
HACCP Principles
HACCP Principles
 Codex advise to use decision tree to determine
CCP
 But it does not mean that we have to use it in eve...
Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or pro...
Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or pro...
Do preventive control measures exist?
Is control at this step necessary for safety?
Yes
Modify step, process or product
No...
Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or pro...
Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or pro...
Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or pro...
HACCP
HACCP
HACCP
HACCP
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HACCP

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Description of HACCP Principle

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HACCP

  1. 1. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines For Its Application
  2. 2. What is HACCP ? What is HACCP Stand for ? A systematic approachapproach in identifying, evaluatingidentifying, evaluating and controlcontrol food safety hazardsfood safety hazards IdentifiesIdentifies and monitorsmonitors specific food borne hazards that can adversely affect the safety of food productthat can adversely affect the safety of food product
  3. 3. Chronology of HACCP Development • Develop from P-D-C-A • 1959 Pillsbury & NASA Food safety program for astronaut • 1971 USA distribute HACCP concept • 1985 Codex added HACCP to General Principles of Food Hygiene (Codex-GMP)
  4. 4. Chronology of HACCP Development ProcessInput Out put GMPs HACCP Food Safety Production process Raw material Premise & environment Machine & equipment Food Handler
  5. 5. Hazard Analysis The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP Plan Critical Control Point A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
  6. 6. 5 Preliminary Step
  7. 7. 5 Preliminary Step •Genba: Real Place •Genbutsu: real thing •Genjitsu: actual Situatuin •Genba: Real Place •Genbutsu: real thing •Genjitsu: actual Situatuin
  8. 8. HACCP Principles 6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis : 6.1 Hazard Identification & Analysis : Raw material, Ingredient, packaging Production processes FG Storage, Delivery
  9. 9. HACCP Principles Material/ process step Potential Hazard(s) No. Process “Step title” ID Step No. Step title 6.1 Hazard Identification & Analysis : Table for Hazard AnalysisTable for Hazard Analysis
  10. 10. HACCP Principles Identify the cause of this hazard: contamination, increase number, survival ID Step No. Step title Material/ process step Potential Hazard(s) No. Process
  11. 11. HACCP Principles Source(s) of Potential HazardSource(s) of Potential Hazard Man : Lack of knowledge & awareness Material : Type / sources of Raw materials Machine : Maintenance, installation Measurement: Efficiency, technique Method : Work Instruction Environment : Management of work environment (Glass Control, etc.)
  12. 12. HACCP Principles Sources of information:Sources of information: 1. Record 2. Customer complaint 3. Scientific knowledge 4. In house experiment 5. Standard, Regulation
  13. 13. HACCP Principles Fresh Egg Mix with ingredients (vegetable mixes) Fried in Pan Vegetable oil Serve #1 #2 #3 #4 #5Production of Omlet
  14. 14. HACCP Principles Table for Hazard AnalysisTable for Hazard Analysis Material/ process step Potential Hazard(s) Type How to become hazard 1. Fresh Egg B: Salmonella sp. Salmonella penetrate into egg through “crack” on egg shell C: Alfatoxin Contamination from feed production P: Metal shard None
  15. 15. HACCP Principles Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level 6.2 Control Measure Identification : 6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
  16. 16. HACCP Principles Control measure(s) sample :- Biological H Chemical H Physical H Temp, time, pH Control quantity of use Pre requisite program Determine Maximum Residue outlet Control food sources Use foreign material detector Pre requisite program Pre requisite program
  17. 17. HACCP Principles Table for Hazard AnalysisTable for Hazard Analysis Material/ process step Potential Hazard(s) Control Measure(s) Type How to become hazard 1. Fresh Egg B: Salmonella sp. Salmonella penetrate into egg through “crack” on egg shell 1. Inspection before receiving (WI) 2. Approved Supplier 3. At step #4, can eliminate this hazard C: Alfatoxin Contamination from feed production 1. Approved Supplier 2. COA from supplier P: Metal shard None -
  18. 18. HACCP Principles WorkshopWorkshop Using Hazard Analysis form :-Using Hazard Analysis form :- 1. Identify potential hazard and how it can cause diverse affect 2. Determine “Control Measure(s)”
  19. 19. HACCP Principles 6.3 Hazard Assessment : 6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis : Evaluate the significant of hazard(s) by assessment from:- The likely occurrences and severity of their adverse health effects Likelihood/ severityLikelihood/ severity
  20. 20. HACCP Principles Severity Likelihood • Adverse affect to health; death, etc for example E.coli 0157:H7 •Toxin in high quantity, sudden effect •Food Law / regulation • Frequently occur • Out break
  21. 21. HACCP Principles 6.3 Hazard Assessment : Source of information Technical knowledge Experience Results of controlResults of control from pre-requisitefrom pre-requisite programprogram Journal, text book, Internet, etc.
  22. 22. HACCP Principles Likeli hood 1 = Low Rarely occur < 1 / 1 year 2 = Mediu m Some ( 1 / month) 3 = High Usually occur > 12 / year Severi ty 1 = Minim Annoying (for example; hair) Example: How to evaluate the likelihoodExample: How to evaluate the likelihood
  23. 23. HACCP Principles Repeated failures may indicate that decisions made in the Hazard Analysis are not supported.
  24. 24. HACCP Principles Likelihoo d Severity 1 Low 2 Medium 3 High 1 : Minimal 1 2 3 2 : High 2 4 6 3 : Fatal 3 6 9Scores : 1-2 : use control measures – no specific a 3-9 : use decision tree ant or Hazard Assessment = Likelihood x Severity Example: How to evaluate the likelihoodExample: How to evaluate the likelihood
  25. 25. HACCP Principles Materia l/ proces s step Potential Hazard(s) Control Measure(s) Evaluate the significant of hazard(s) Type How to become hazard Note S L Co 1. Fresh Egg B: Salmonel la sp. Salmonella penetrate into egg through “crack” on egg shell 1. Inspection before receiving (WI) 2. Approved Supplier 3. At step #4, can eliminate this hazard Acceptance level of salmo in food = not detect 3 1 3 C: Alfatoxin Contaminati on from feed production 1. Approved Supplier 2. COA from supplier No further process can eliminate Frequently 3 3 9
  26. 26. HACCP Principles WorkshopWorkshop Using Hazard Analysis form :-Using Hazard Analysis form :- Evaluate the significant of Hazard
  27. 27. HACCP Principles WorkshopWorkshop Using Hazard Analysis form :-Using Hazard Analysis form :- 1. Identify potential hazard and how it can cause diverse affect 2. Determine “Control Measure(s)”
  28. 28. HACCP Principles CCP Determination • Determine if that process step is CCP or not • How to use “Decision Tree” 7. Determine Critical Control Point:7. Determine Critical Control Point:
  29. 29. HACCP Principles Characteristic of CCP • Adverse affect of hazard(s) at that step can be prevented or • Hazard(s) can be eliminate or •Hazard(s) can be reduced to acceptable level 7. Determine Critical Control Point:7. Determine Critical Control Point:
  30. 30. HACCP Principles Significant of Hazard Severity Likelihood R Stop1 3 1 1 2 1 2 3 1 1 3 3
  31. 31. HACCP Principles
  32. 32. HACCP Principles  Codex advise to use decision tree to determine CCP  But it does not mean that we have to use it in every circumstance  Individual shall be trained how to use it
  33. 33. Do preventive control measures exist? Yes No Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Q1 CCPDecisionTree 7.2 CCP Decision Tree Determination
  34. 34. Do preventive control measures exist? Yes No Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Is the step specifically designed to eliminate or reduce The likely occurrence of hazard to an acceptable level? Q1 Q2 Yes CCP No
  35. 35. Do preventive control measures exist? Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Is the step specifically designed to eliminate or reduce The likely occurrence of hazard to an acceptable level? Q1 Q2 Yes CCP No Could contamination with identified hazard(s) occur in Excess of acceptable level(s) or could these increase to unacceptable level? Q3 Yes No Not a CCP Stop •Delay time •Cross con. •Temp.
  36. 36. Do preventive control measures exist? Yes No Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Is the step specifically designed to eliminate or reduce The likely occurrence of hazard to an acceptable level? Q1 Q2 Yes CCP No Could contamination with identified hazard(s) occur in Excess of acceptable level(s) or could these increase to unacceptable level?Q3 Yes No Not a CCP Stop Will a subsequent step eliminate identified hazard(s) or Reduce likely occurrence to acceptable level(s)? Q4
  37. 37. Do preventive control measures exist? Yes No Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Is the step specifically designed to eliminate or reduce The likely occurrence of hazard to an acceptable level? Q1 Q2 Yes CCP No Could contamination with identified hazard(s) occur in Excess of acceptable level(s) or could these increase to unacceptable level?Q3 Yes No Not a CCP Stop Will a subsequent step eliminate identified hazard(s) or Reduce likely occurrence to acceptable level(s)? Q4 Yes Not a CCP Stop
  38. 38. Do preventive control measures exist? Yes No Is control at this step necessary for safety? Yes Modify step, process or product No Not a CCP Stop Is the step specifically designed to eliminate or reduce The likely occurrence of hazard to an acceptable level? Q1 Q2 Yes CCP No Could contamination with identified hazard(s) occur in Excess of acceptable level(s) or could these increase to unacceptable level?Q3 Yes No Not a CCP Stop Will a subsequent step eliminate identified hazard(s) or Reduce likely occurrence to acceptable level(s)? Q4 Yes Not a CCP Stop No CCPDecisionTree

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