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HACCP IN PRACTICE

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HACCP IN PRACTICE

  1. 1. April 2015 Prepared by : Rahul Gupta HACCP IN PRACTICE Safety or Non-safety?
  2. 2. April 2015 Prepared by : Rahul Gupta WHAT IS HACCP A system which identifies evaluates & controls Hazards which are significant for food safety
  3. 3. April 2015 Prepared by : Rahul Gupta HAZARDHAZARD • A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect • Codex Alimentarius, 1997
  4. 4. April 2015 Prepared by : Rahul Gupta Types of HazardsTypes of Hazards • Biological e.g Bacteria • Chemical hazard e.g preservative • Physical e.g glass
  5. 5. April 2015 Prepared by : Rahul Gupta ContaminantContaminant Any biological or chemical agent, foreign matter, or substances not intentionally added to food which may compromise food safety or suitability Codex 1997
  6. 6. April 2015 Prepared by : Rahul Gupta Acceptable levelsAcceptable levels • Not all levels (or sizes) of all agents are harmful to all individuals under all conditions • Agents (contaminants) are acceptable as long as their levels remain below a certain maximum
  7. 7. April 2015 Prepared by : Rahul Gupta Increase or decrease in levelIncrease or decrease in level If an agent is present in a food at a • low, acceptable, level, its increase to an unacceptable level should be prevented • high, unacceptable, level, its reduction to an acceptable level should be assured
  8. 8. April 2005 Prepared by : Nidhi Bhayana ControlControl • Having things under control • To direct, regulate, command
  9. 9. April 2015 Prepared by : Rahul Gupta Hazard controlHazard control  Prevention of contamination  Prevention of increase in level  Assurance of adequate reduction  Prevention of recontamination  Prevention of dissemination (spread)
  10. 10. April 2015 Prepared by : Rahul Gupta Critical limitCritical limit • A criterion which separates acceptability  from unacceptability  Codex Alimentarius, 1997
  11. 11. April 2015 Prepared by : Rahul Gupta Microbiological process controlMicrobiological process control Having control over conditions which may lead to unacceptable growth, survival, spread contamination with / of undesirable microorganism
  12. 12. April 2015 Prepared by : Rahul Gupta Example of processing for safetyExample of processing for safety Safety assured by adequate • heating time & temperature  Reliance on monitoring to detect deviations  Timely adjustments and corrective actions Pasteurization
  13. 13. April 2005 Prepared by : Nidhi Bhayana Critical Control PointCritical Control Point • A step in the food chain where activities are carried out, or conditions prevail which can have an influence on the safety of the product, and where control can be exercised over one or more factors to prevent or eliminate a food safety hazard or reduce it to an acceptable level
  14. 14. April 2015 Prepared by : Rahul Gupta MonitoringMonitoring Checking, by testing, measuring or observing, whether a Critical Control Point (CCP) is under control
  15. 15. April 2015 Prepared by : Rahul Gupta VerificationVerification Checking the implementation and effectiveness of the HACCP system
  16. 16. April 2015 Prepared by : Rahul Gupta Factors contributing to foodborne illness Factors contributing to foodborne illness Contamination - Unclean equipment - Raw materials - Insects / rodents - Aerosols / condensation - Infected handlers Survival - Inadequate cooking / reheating Growth - Insufficient cooling / hot holding
  17. 17. April 2015 Prepared by : Rahul Gupta Examples of adverse health effects Examples of adverse health effects • Acute illness : • Chronic illness : • Death choking vomiting abdominal cramps diarrhoea nausea fever chronic infections damage of various organs cancer
  18. 18. April 2015 Prepared by : Rahul Gupta Controlling growth of microbesControlling growth of microbes • Clean surfaces • Dry surfaces • Food kept hot or cold • Short holding time Nutrients Water Temperature Time Control measureNeeded for growth
  19. 19. April 2015 Prepared by : Rahul Gupta Survival depends onSurvival depends on • Temperature • Time • Quantity • Food
  20. 20. April 2015 Prepared by : Rahul Gupta Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain
  21. 21. April 2015 Prepared by : Rahul Gupta Food safety Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use.
  22. 22. April 2015 Prepared by : Rahul Gupta Food safety assurance  it identifies what we need to do to make food safe  it makes sure that what is planned is correctly implemented HACCP is a method of food safety assurance
  23. 23. April 2015 Prepared by : Rahul Gupta Safety Public health Industry Consumer
  24. 24. April 2015 Prepared by : Rahul Gupta Quality assurance All planned and systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality • (ISO/UNCTAD/GATT)
  25. 25. April 2005 Prepared by : Nidhi Bhayana Total Quality Management Food Quality Assurance Food Hygiene HACCP
  26. 26. April 2015 Prepared by : Rahul Gupta Caterpillar present in finished product
  27. 27. April 2015 Prepared by : Rahul Gupta Rat droppings off packaging enter dry mix
  28. 28. April 2015 Prepared by : Rahul Gupta Motor over product losing pieces of paint
  29. 29. April 2015 Prepared by : Rahul Gupta Person working near product line has hair exposed
  30. 30. April 2015 Prepared by : Rahul Gupta Chipped jar causes glass pieces to be found in the product
  31. 31. April 2015 Prepared by : Rahul Gupta Motor over exposed line drops oil and grease onto product
  32. 32. April 2015 Prepared by : Rahul Gupta Some residues of disinfectant are present after cleaning
  33. 33. April 2015 Prepared by : Rahul Gupta The growth of pathogens in a dead end
  34. 34. April 2015 Prepared by : Rahul Gupta The product sieve sometimes loses metal pieces
  35. 35. April 2015 Prepared by : Rahul Gupta The product is cooled with air that had been poorly filtered
  36. 36. April 2015 Prepared by : Rahul Gupta The need for the HACCP system
  37. 37. April 2015 Prepared by : Rahul Gupta Industrial emissions and effluents Landfills Vehicle emission Agricultural practices Where hazards ariseWhere hazards arise in the food supplyin the food supply Processing Storage CookingLivestock Crops Seafood Distribution Retail
  38. 38. April 2015 Prepared by : Rahul Gupta GMP / GHP for safe food production + On Line testing + End - product testing for obtaining assurance of safety Food safetyFood safety assurance systemassurance system Food safetyFood safety assurance systemassurance system
  39. 39. April 2015 Prepared by : Rahul Gupta Food safety assurance • Good Manufacturing Practice (GMP) • and • Good Hygienic Practice (GHP) necessary but not always sufficient
  40. 40. April 2015 Prepared by : Rahul Gupta Objectives of application of the HACCP system More efficientMore efficient quality assurancequality assurance systemsystem More efficientMore efficient quality assurancequality assurance systemsystem Prevention of foodborne illnessPrevention of foodborne illnessPrevention of foodborne illnessPrevention of foodborne illness Protection of reputationProtection of reputationProtection of reputationProtection of reputation Reduction of costsReduction of costs of food analysesof food analyses Reduction of costsReduction of costs of food analysesof food analyses ReductionReduction ofof losses due tolosses due to product recallproduct recall ReductionReduction ofof losses due tolosses due to product recallproduct recall
  41. 41. April 2015 Prepared by : Rahul Gupta HACCP in food hygiene
  42. 42. April 2015 Prepared by : Rahul Gupta Prerequisites to HACCP Practices and conditions needed prior to and during the implementation of HACCP and which are essential for food safety, as described in the Codex General Principles of Food Hygiene and other Codes of Practice FAO/WHO consultation June 1998
  43. 43. April 2015 Prepared by : Rahul Gupta Cleaning andCleaning and disinfectiondisinfection
  44. 44. April 2015 Prepared by : Rahul Gupta CleaningCleaning The removal of soil, food residue, dirt, grease or other objectionable matter Codex 1997
  45. 45. April 2015 Prepared by : Rahul Gupta DisinfectionDisinfection The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability
  46. 46. April 2015 Prepared by : Rahul Gupta Importance of cleaningImportance of cleaning before disinfectionbefore disinfection protect microorganisms provide nutrients for microbes reduce effectiveness of disinfectants reduce efficiency of equipment • (e.g. heat exchangers) Food residues
  47. 47. April 2015 Prepared by : Rahul Gupta Methods of disinfectionMethods of disinfection • High temperature  hot water  steam • Chemical  halogen or oxidizing • (e.g. chlorine, iodine)  surfactant or non-oxidizing
  48. 48. April 2015 Prepared by : Rahul Gupta Pest controlPest control •Pathogens can be spread by: •procedures must be in place to keep them out of the food processing and handling areas  flies and other insects  cockroaches  rats  mice
  49. 49. April 2015 Prepared by : Rahul Gupta Good Manufacturing / HygienicGood Manufacturing / Hygienic PracticePractice
  50. 50. April 2015 Prepared by : Rahul Gupta Good Manufacturing Practices (GMP) Good Manufacturing Practices (GMP) That combination of manufacturing and quality control procedures aimed at ensuring that products are consistently manufactured to their specifications • IFST ( UK ) Consists of Personal hygiene , Good operational practices and Foreign material & glass control
  51. 51. April 2015 Prepared by : Rahul Gupta Good Hygienic Practices (GHP) Good Hygienic Practices (GHP) All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain • ( Based on the Codex definition of Food Hygiene )
  52. 52. April 2015 Prepared by : Rahul Gupta GMP or Significant Hazard? Should these potential hazards be controlled by GMPs or do they need to be considered in the HACCP Study, and, if so, are they significant hazards?
  53. 53. April 2015 Prepared by : Rahul Gupta Codex General Principles of Food Hygiene (1) Codex General Principles of Food Hygiene (1) Identify the essential principles of food hygiene applicable throughout the food chain, to achieve the goal of ensuring that food is safe and suitable for human consumption
  54. 54. April 2015 Prepared by : Rahul Gupta Areas examined under GHPAreas examined under GHP 1. Primary production 2. Establishment: design and facilities 3. Control of operation 4. Establishment: maintenance and sanitation 5. Establishment: personal hygiene 6. Transportation 7. Product information and consumer awareness 8. Training
  55. 55. April 2015 Prepared by : Rahul Gupta Primary productionPrimary production Hygienic practices should reduce the likelihood of introducing hazards that may be difficult or impossible to control at later stages of the food chain Examples: pesticides, antibiotics, mycotoxins, microorganisms in foods eaten raw or fresh
  56. 56. April 2015 Prepared by : Rahul Gupta Establishment : design (1)Establishment : design (1) Premises, equipment, surfaces and facilities should be located, designed and constructed to ensure:  mimimum contamination  proper maintenance, cleaning, disinfection  protection against pests
  57. 57. April 2015 Prepared by : Rahul Gupta Establishment: design (2)Establishment: design (2) Evaluation of the premises takes into account: Location Equipment Facilities : water • air • lighting • storage
  58. 58. April 2015 Prepared by : Rahul Gupta Examples of hygienic equipment design Examples of hygienic equipment design Good Bad
  59. 59. April 2015 Prepared by : Rahul Gupta Inaccessibility of equipmentInaccessibility of equipment clearance pumpmotor condensate CorrectHygiene risk
  60. 60. April 2015 Prepared by : Rahul Gupta Establishment : practiceEstablishment : practice  “Good housekeeping” applies to the surroundings and the roof of the establishment  Pest control starts at the boundaries of the premises  Water management deals with incoming and used water  Windows are closed or screened  Internal surfaces are smooth and easy to clean  Floors have rounded corners  Ceilings and ducts are accessible for cleaning
  61. 61. April 2005 Prepared by : Nidhi Bhayana Establishment : practice ( cont. )Establishment : practice ( cont. )  Dry zones are designed to remain dry  Drains can be cleaned  Cable trays carry cables, not dirt or dust  Insectocuters are effective  Only potable water is in contact with food  Air handling systems deliver the required air quality (and not contaminants)  Doors are closed when not used
  62. 62. April 2015 Prepared by : Rahul Gupta Control of operationControl of operation  Control of food hazards through HACCP  Hygiene control: Time & temperature Humidity (Cross) contamination Microbiological specifications  Incoming materials (incl. packaging materials)  Water, air, steam  Management, documentation, recall procedures
  63. 63. April 2015 Prepared by : Rahul Gupta Control : practiceControl : practice  Keep potentially contaminated materials separated from uncontaminated ones  Assure effectiveness of treatments  Assure effectiveness of cleaning  Assure reliability of measurements, tests and recording  Perform hazard analysis when changes occur  Assure updating of HACCP plan
  64. 64. April 2015 Prepared by : Rahul Gupta Establishment : personal hygieneEstablishment : personal hygiene  Health status  Illness and injuries  Personal cleanliness  Personal behaviour To prevent food from being contaminated by the people who come in contact with it, personnel must receive clear instruction on the following:
  65. 65. April 2015 Prepared by : Rahul Gupta Product information and consumer awareness Product information and consumer awareness Lot identification Product information Labelling Consumer education
  66. 66. April 2015 Prepared by : Rahul Gupta TrainingTraining Awareness and responsibilities Training programmes Instruction and supervision Refresher training
  67. 67. April 2015 Prepared by : Rahul Gupta Trace & Recall Track & control the movement of Food Products , from receipt of ingredients to end point of finished goods Supplier Control Evaluation & Approval of Suppliers , for Raw Materials , ingredients and services in order to minimize food product contamination
  68. 68. April 2015 Prepared by : Rahul Gupta Customer complaints for Food Safety Procedures for handling food safety complaint and forms for tracking the complaint from receipt through resolution
  69. 69. April 2015 Prepared by : Rahul Gupta HACCP system and its application HACCP system and its application
  70. 70. April 2015 Prepared by : Rahul Gupta Codex HACCP principlesCodex HACCP principles 1. Conduct a hazard analysis 2. Determine the CCPs 3. Establish critical limit(s) 4. Establish a monitoring system 5. Establish corrective actions 6. Establish verification procedures 7. Establish documentation
  71. 71. April 2015 Prepared by : Rahul Gupta How to do HACCP (1)How to do HACCP (1) HACCP study HACCP plan Training the personnel Implementation of the plan Verifying and improving
  72. 72. April 2015 Prepared by : Rahul Gupta How to do HACCP (2)How to do HACCP (2) Commitment of management Resources expertise, equipment, etc.
  73. 73. April 2015 Prepared by : Rahul Gupta (1) Assemble HACCP team(1) Assemble HACCP team  Obtain top management commitment  Appoint a leader and a secretary  Multidisciplinary team  Assure participation of experts in QA, microbiology, chemistry, food technology  Assure co-operation of other experts  Define scope of the study  Set priorities
  74. 74. April 2015 Prepared by : Rahul Gupta (2) Describe product(2) Describe product  Formulation and composition  Raw materials & ingredients  Parameters influencing safety  Processing  Packaging  Distribution
  75. 75. April 2015 Prepared by : Rahul Gupta (3) Identify intended use(3) Identify intended use Food service establishments Caterers Hospitals General population Specific groups of the population Preparation practices Exportation
  76. 76. April 2015 Prepared by : Rahul Gupta (4) Construct flow diagram(4) Construct flow diagram • Cover all steps which might have an influence on the safety of the product  Include important data such as time & temperature  Indicate hygiene level of areas and barriers
  77. 77. April 2015 Prepared by : Rahul Gupta (5) On - site confirmation of flow diagram (5) On - site confirmation of flow diagram Check correctness of information Check whether important information was not overlooked Check during all periods of operation and cleaning, but also during idle hours Discuss practices with operators
  78. 78. April 2015 Prepared by : Rahul Gupta (6) List all hazards associated with each step, conduct a Hazard Analysis, consider any measures to control identified hazards (6) List all hazards associated with each step, conduct a Hazard Analysis, consider any measures to control identified hazards
  79. 79. April 2015 Prepared by : Rahul Gupta Hazard AnalysisHazard Analysis •List all hazards •Conduct the Hazard Analysis to identify for the HACCP Plan •To develop a suitable criteria to conduct the analysis – likely occurrence of hazard
  80. 80. April 2015 Prepared by : Rahul Gupta When to perform a Hazard Analysis When to perform a Hazard Analysis  during product development  during industrialization of new product  when new hazards emerge  when new raw materials are used  when formulation or use is changed  when equipment is changed  with new (layout of) production area  etc.
  81. 81. April 2015 Prepared by : Rahul Gupta (7) Determine CCPs(7) Determine CCPs • Critical Control Points (CCPs) • can be related to :  Raw materials,  Locations,  Processes,  Procedures,  Practices,  Product formulations etc.
  82. 82. April 2015 Prepared by : Rahul Gupta (8) Establish critical limits for each CCP (8) Establish critical limits for each CCP • Critical limits can be : • Values of : pH, aw, temperature, time • Maximum residue limits • Maximum levels (of contaminants) • Limits in microbiological criteria • Level of cleanliness • Levels of chlorine, overpressure etc.
  83. 83. April 2015 Prepared by : Rahul Gupta (9) Establish a monitoring system for each CCP (9) Establish a monitoring system for each CCP the method or equipment to be used the moment and / or frequency of checking the interpretation of the results and the actions to be taken
  84. 84. April 2015 Prepared by : Rahul Gupta Continuous monitoringContinuous monitoring Critical Limit time N Target level Upper control level Lower control level
  85. 85. April 2015 Prepared by : Rahul Gupta “Loss of control”“Loss of control” time N deviation corrective action Critical Limit Upper control level
  86. 86. April 2015 Prepared by : Rahul Gupta Corrective actionsCorrective actions Actions to be taken when the results of monitoring at the CCP indicate a loss of control
  87. 87. April 2015 Prepared by : Rahul Gupta Corrective actionsCorrective actions should readjust deviations before the situation is out of control should prevent hazardous products reaching the consumer should prevent recurrence of the event
  88. 88. April 2015 Prepared by : Rahul Gupta (10) Establish corrective actions(10) Establish corrective actions Corrective actions should ensure that only safe products reach the consumer
  89. 89. April 2015 Prepared by : Rahul Gupta (11) Establish verification procedures (11) Establish verification procedures • Verification procedures are intended to check the effectiveness of the HACCP system
  90. 90. April 2015 Prepared by : Rahul Gupta VerificationVerification The application of methods, procedures, tests and other evaluations in addition to monitoring, to determine compliance with the HACCP plan
  91. 91. April 2015 Prepared by : Rahul Gupta (12) Establish record keeping and documentation (12) Establish record keeping and documentation  Minutes of HACCP study meetings, decisions made and their reasons  Records of monitoring  Records of verification  Records of deviations and corrective actions  Records of modifications to the HACCP plan
  92. 92. April 2015 Prepared by : Rahul Gupta Hazard Analysis and Critical Control Point determination Hazard Analysis and Critical Control Point determination
  93. 93. April 2015 Prepared by : Rahul Gupta Hazard Analysis Assessment of risk Hazard Analysis Assessment of risk Risk = Likelihood * Consequences Frequent Very high Likely High Occasional Medium Unlikely Minor Improbable
  94. 94. April 2015 Prepared by : Rahul Gupta Hazard Analysis- Assessment of risk Hazard Analysis- Assessment of risk Process Step No. Process Hazard Type (B/P/C) Source Likelihood Consequence Risk Level of Control Control Measure
  95. 95. April 2015 Prepared by : Rahul Gupta Hazard determination-Decision TreeHazard determination-Decision Tree Do preventive control measures exist? Modify steps in the process or product NO Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level ? YES YES NO Will a subsequent step eliminate identified hazards or reduce likely occurrence to acceptable levels? Is control at this step necessary for safety ? Questions to be answered for each potential hazard for each step NO Not a CCP Stop YES CCP Could contamination with identified hazard occur in excess of acceptable levels or could these increase to unacceptable levels? YES YES Not a CCP Stop NO CCP Stop Not a CCP NO
  96. 96. April 2015 Prepared by : Rahul Gupta Questions for each CCPQuestions for each CCP and Hazardand Hazard (1)(1) Questions for each CCPQuestions for each CCP and Hazardand Hazard (1)(1) • When is deviation from normality unacceptable? ( i.e. establishment of Critical Limits )
  97. 97. April 2015 Prepared by : Rahul Gupta Questions for each CCPQuestions for each CCP and hazardand hazard (2)(2) Questions for each CCPQuestions for each CCP and hazardand hazard (2)(2) • How can this be identified? How frequently should it be checked? How should results be recorded? ( i.e. establishment of monitoring procedures )
  98. 98. April 2015 Prepared by : Rahul Gupta • What is the appropriate reaction to deviations? • ( i.e. description of corrective actions ) Questions for each CCP and hazard (3) Questions for each CCP and hazard (3)
  99. 99. April 2015 Prepared by : Rahul Gupta Documents & RecordsDocuments & Records
  100. 100. April 2015 Prepared by : Rahul Gupta WORKSHEETS May be considered as "formal records" • USE and CONTENT of WORKSHEETS is mandatory • Complete records must be available of the information and decision making process used by the HACCP team. • ACCESS to the WORKSHEETS is restricted The Worksheets
  101. 101. April 2015 Prepared by : Rahul Gupta Worksheets • WS1: Management Review Sheet • WS2: Product Descriptions • WS3: Raw , Auxiliary , Packaging Material Sheets Flow Chart & Hazard Analysis Sheet • WS4: Flow Chart & Hazard Analysis Sheet • WS5: HACCP plan • WS6:Verification Plan/Report • WS7:Validation Plan/Report • WS8:Internal Audit Report • All CP & CCP Monitoring Reports
  102. 102. April 2015 Prepared by : Rahul Gupta Worksheets • WS9:Meeting Activities – HACCP Team/Validation Team • WS10:Lay-outs – Personnel movt , product & material movt etc. The HACCP Manual should contain all requirements of the Dutch Standard
  103. 103. April 2015 Prepared by : Rahul Gupta Likelihood of Potential Hazards? In this exercise, you will try to assess the likelihood that potential hazards will be present in the process of making beverage EXERCISE A
  104. 104. April 2015 Prepared by : Rahul Gupta Implementation of HACCPImplementation of HACCP
  105. 105. April 2005 Prepared by : Nidhi Bhayana Implement • To carry into effect
  106. 106. April 2015 Prepared by : Rahul Gupta Approve • To give one' s consent to , sanction , confirm
  107. 107. April 2015 Prepared by : Rahul Gupta HACCPHACCP Continuous ImprovementContinuous Improvement DefineDefine HACCP Plan ApproveApprove QMS, Procedures ImplementImplement Safe products, Records ReviewReview Improvements Study •List pot. hazards •Hazard Analysis •List significant haz. •CCP (& CPs) •Monitoring •Critical Limits •Corrective actions •Validation •List verification act. Approval: (NOT VALIDATION) •Monitoring (Prerequisites) •Contr. meas. •Modifications •Corr. actions •VerificationVer if. mation Implementation •Training •Awareness •Information •Prerequisites •Control Measures •Monitoring •Corrective actions •Recording Verification •Confirm compliance (HACCP & Prerequis.) •Review the study •Review results •Review records •Review changes •Review of validation data •Gather Int. & Ext. Inf. ChangeChange
  108. 108. April 2015 Prepared by : Rahul Gupta Validation & verificationValidation & verification
  109. 109. April 2015 Prepared by : Rahul Gupta ValidationValidation Obtaining evidence that the elements of the HACCP plan are effective Codex 1996 The Answer to the Question – Are we doing the right things ?
  110. 110. April 2015 Prepared by : Rahul Gupta VerificationVerification The application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan Codex 1997 The answer to the question – Are we doing things right ?
  111. 111. April 2015 Prepared by : Rahul Gupta VerificationVerification •This is primarily the responsibility of the industry, however some verification activities can be undertaken during regulatory assessments FAO/WHO consultation June 1998
  112. 112. ConformityConformity •Activities are carried out according to the established procedures e.g. the HACCP plan and prerequisites FAO/WHO consultation June 1998
  113. 113. ComplianceCompliance The HACCP plan and prerequisites, and their implementation, meet regulatory requirements FAO/WHO consultation June 1998
  114. 114. Verification data sheet • What • Product • test for • coliform s • Monitori ng • trends Why Past. & Recont. Control Improve- ments Who Lab. QA Man. When End of each batch End of month How Lab. Instruct- ions Graphs
  115. 115. HACCP PlanHACCP Plan CCP No. Process Step Critical Limit Action Limit Target Limit What When How Where Who Preventive Action Responsibility Correction Corrective Action Responsibility Verification Responsibility Validation Responsibility Monitoring
  116. 116. Questions to be asked in verification before approval Is there evidence that : 1. hazards have been correctly identified ? 2. control measures eliminate or reduce significant hazards to acceptable levels ? 3. corrective actions restore control ? 4. deviating products will not reach the consumer ?
  117. 117. AuditAudit • A systematic and functionally independent examination to determine whether activities and related results comply with planned objectives • Codex 1997
  118. 118. AuditAudit Should ideally be carried out by a multidisciplinary team of experts Should validate and review all decisions taken during HACCP study and during HACCP plan implementation Should, if necessary, recommend improvements in order to satisfy internal or external needs
  119. 119. BY: RAHUL GUPTA Thank You

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