1. Submitted By :
Bijjam Madhavi. Submitted By :
Bijjam Madhavi.
HACCP in reference of
supply chain
verification,
validation, recall plan,
recall keeping
procedure.
Submitted To:
Dr. Anil K Chauhan Sir.
Submitted By :
Bijjam Madhavi.
MSc. Food Technology
DSFT, BHU.
2. HACCP :
Hazard
Analysis
Critical Control
Point.
Hazard : Food contamination/spoilage.
Analysis : Finding out the source.
Critical : The level of danger.
Control : The remedial action.
Point : The stage of corrective action.
3. Definition:
+ HACCP is a systematic
approach to identify, evaluate
and control food safety hazards
that are caused by biological,
chemical or physical agents.
+ These agents can cause illness
if not controlled.
4. HACCP Principles:
+ Conduct and hazard analysis.
+ Determine the critical control points.
+ Establish the critical limits.
+ Establish monitoring procedures.
+ Establish corrective actions.
+ Establish verification procedures.
+ Establish record keeping and
documentation procedure.
5. Principle 6 : Establish
verification procedures
+ HACCP verification is defined
as those activities other than
monitoring, that establish the
validity of the HACCP plan and
ensure that the HACCP system
is operating according to the
plan.
7. Supply chain :
A supply chain is a network of all the
individuals, organizations, resources,
activities and technology involved in the
creation and sale of a product.
A supply chain encompasses everything
from the delivery of the source materials
from the supplier to the manufacturer
through to its eventual delivery to the end
user ( consumer).
The supply chain segment involved with
getting the finished product from the
manufacturer to the consumer.
8. Steps involved
in supply
chain :
Sourcing raw materials.
Refining those materials into basic parts.
Combining those basic parts to create a
product.
Order fulfillment/sales.
Product delivery.
Customer support and return services.
9. Supply chain
verification :
Chain verification can be thought of as management
by objectives brought to bear on a company’s supply
chain. The objectives are relatively straight forward.
Firstly, all ingredients or products are as intended
with NO accidental, intentional or economic
adulteration.
Secondly, ingredient or product handling,
transportation and processing maintain product
quality and safety.
Although every product or input can be rapidly
traced back to its source.
10. Elements of
HACCP in
supply chain
verification :
A. Critical Control Points
(CCP) verification.
B. HACCP system
verification.
C. Frequency of
verification.
11. A. Critical Control
Point verification
+ By definition, Critical Control
Points (CCPs) are the backbone of
the HACCP plan with regard to
controlling food safety hazards.
Therefore it is important that all
activities and procedures are
verified and accurate.
12. B. HACCP
system
verification
While the HACCP plan is the written
document which delineate
procedures, the HACCP system is
the implementation of this plan.
HACCP system verification involves
those activities that go beyond the
written plan and apply to its
implementation.
Typical HACCP system verification
includes through review of following
:
a. Preliminary steps
b. prerequisite programs
c. Hazard analysis.
13. C. Frequency
of verification It is generally recommend that HACCP
verification be done atleast annually, and
whenever there is a significant change in
the food processing and handling system.
Many HACCP verification activities (e.g.
Equipment calibration) may require more
frequent verification.
The frequency should be determined by
the HACCP team and careful consideration
and must be sufficient to ensure and
document that the HACCP plan is being
implemented properly.
15. Introduction :
+ HACCP validation is defined as that element of verification
focused on collecting and evaluating scientific and technical
information to determine whether the HACCP plan, when
properly implemented and will effectively control the
identified food hazards.
+ The verification activities described above are done to
determine whether the HACCP plan is being implemented
as required.
+ Validation is done to determine whether the HACCP plan is
working to control the significant hazards.
+ Validation involves scientific and technical review behind
each part of the HACCP plan from hazard analysis through
each CCP verification strategy.
16. Validation is
done to
determine :
Hazard analysis is
appropriate and realistic.
HACCP plan is controlling
hazards.
HACCP plan is based upon
current science.
17. Activities of
validation :
Validation involves reexamining the hazard analysis, CCPs, CLs,
monitoring activities and other aspects of the HACCP plan to assure
the appropriate hazards are identified and that they are being
controlled.
This may may involve either :
A. Evaluation of scientific literature.
B. External or third party consultation and validation of the
processing system.
C. Internal or inplant observations or experiments.
20. Introduction :
+ Recall means a firm’s removal or correction of a
marketed products that the Food and Drug
Administration considers to be in violation of the laws
it administers and against which the agency would
initiate legal action.
21. Recall
Enterprise
System :
The Recall Enterprise System ( RES) is
an electronic data system used by FDA
recall personnel to submit, update,
classify and terminate recalls.
It allows feild coordinators to input
recall information via online, internet
system.
It allows users to builda record of the nature
recall by entering information as it becomes
available this reducing preparation time and
providing consistency throughout the
agency.
Increasing communication of recall
information between field, and the
appropriate center office.
22. Health Hazard
Evaluation
Diseases or injuries which have already
occurred.
Existing conditions that can contribute to
a clinical conditions.
Population
seriousness of hazard.
Likelihood of occurrence of hazard.
Immediate and long term consequences
23. Recall classification
+ Numerical designation ( i.e. I, II
or III) is assigned by FDA to a
particular product recall to
indicate the relative degree of
health hazard presented by the
product being recalled.
24. Class I Recalls
+ Class I is a situation in which there is a
responsible that the use of , or exposure
to a violative product will cause serious
adverse health consequences or death
+ It includes pathogens in ready to eat
foods like Salmonella, Listeria,
Monocytogenes, etc...
+ It contains high level of sulfites.
+ It contains high level of heavy metals.
25. Class II Recalls
Class II is a situation in which use of or exposure
to , a violative product may cause temporary or
medically reversible adverse health
consequences or where the probability of
seriousness is low.
It includes objects that pose a physical hazards
It includes pathogens like Shigella, hepatitis A,
etc....
26. Class III Recalls
+ Class III is a situation in which
use of or exposure to a violative
product is not likely to cause
adverse health consequences.
+ For example a bottle of aspirin
that contains 90 tablets instead
of the 100 tablets stated in the
label.
27. Food recall plan
+ Assemble the recall management team.
+ Notify the authority.
+ Identify all products to be recalled.
+ Detain and seggrate all products to be
recalled which are in your firm’s control.
+ Prepare and distribute the information of
recall including press release.
+ Prepare the distribution list.
+ Verify the effectiveness of recall.
+ Control the recalled products.
+ Decide what to do with the recalled
products.
+ Fix the cause of the recall plan, if the
problem occurred at your facility.
28. Preparing for
a recall
Review available recall guidance.
Develop a recall plan
Maintain manufacturing and
distribution records in a manner to
facilitate a timely and effective recall.
Identify finished products with a lot
number/code
29. Conclusion…
+ HACCP in reference of supply chain verification, has 3
important elements those are critical control point
verification, HACCP system verification, frequency of
verification.
+ HACCP in reference of supply chain validation is to
determine the hazard analysis is appropriate and realistic.
+ Recall plan should be developed as time to time.
30. THANKYOU.......
• REFERENCES…..
Bauman H. HACCP: concept,
development, and application.
Food Technol.
Caswell JA. Economic approaches
to measuring the signifi cance of
food safety.
Anon. 2000. Regulatory
Assessment of HACCP: Internal
reviews as done by industry.
