This document provides an overview of implementing Hazard Analysis and Critical Control Points (HACCP) for Global Food Safety Initiative (GFSI) schemes. It discusses the 12 steps for developing a HACCP plan, including assembling a HACCP team, describing products, identifying intended use, constructing a process flow diagram, hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The presentation emphasizes that a comprehensive and systematic approach is needed to gather information and analyze risks at all stages of production to develop a successful HACCP plan in compliance with GFSI standards.

1. Implementation of HACCP
for GFSI Schemes
Sonia Akbarzadeh, Msc, Eng.
Founder & Partner
Food Industry Consulting, Inc.

2. Gary Nowacki
CEO
TraceGains
Sonia Akbarzadeh
Founder & Partner
Food Industry Consulting, Inc.

3. Implementation of HACCP
for
GFSI Schemes
Presentedby:
Sonia Akbarzadeh Msc, Eng.
Food Safety Consultant

4. HACCP for GFSISchemes
GMPs in place
 Implementing
 Employees training
 Controlling hazards:
 Personal
 Operations
 Environment
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5. HACCP for GFSISchemes
HACCP Plan
Determine all Hazards
Hazards controlled by GMPs
Hazards not controlled by the operator
Hazards not controlled by GMPs
 New procedure
New Machine
New method
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6. HACCP for GFSISchemes
CCP’s
 Critical hazards
 Critical health issue
Food safety impact
Eliminate
Reduce
Acceptable level
Corrective actions

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7. HACCP for GFSISchemes
Birth of HACCP in 1959
NASA
Pillsbury to produce meals for astronauts
Free from:
Pathogens
Toxins
Chemical
 Physical
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8. HACCP for GFSISchemes
Development of HACCP plans:
 Risk based
 Fundamental requirement of GFSI
schemes
 Compliance with FSMA, CFIA
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9. HACCP for GFSISchemes
Successful HACCP plan
Comprehensive knowledge:
Incoming materials & country of origin
All products
Food safety characteristics
Processes
Treatments
Packaging methods
Shelf life
Storage conditions
Intended use
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10. HACCP for GFSISchemes
Successful HACCP plan
All areas of the plant
Storages
Employee restrooms
Lunch areas
Hand washing stations
Chemical rooms
Movement of people, ingredients, packaging
materials, chemicals, wastes, processing aids,
allergens & finished product
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11. HACCP for GFSISchemes
Systematic gathering information & analysis
1. Assemble HACCP Team
2. Describe Product
3. Identify Intended Use
4. Construct Flow Diagram
5. On-site Confirmation of Flow Diagram
6. Principle 1: Conduct a Hazard Analysis
7. Principle 2: Determine the Critical Control Points (CCP)
8. Principle 3: Establish Critical Limits
9. Principle 4: Establish Monitoring Procedures
10. Principle 5: Establish Corrective Actions
11. Principle 6: Establish Verification Procedures
12. Principle 7: Establish Record-keeping and Documentation
Procedures
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12. HACCP for GFSISchemes
First step is assembling HACCP Team
Assign a HACCP Leader
 HACCP training certificate & experience in the
field
Include managers of different departments
Consultant as a secondary member
HACCP team training
10

13. HACCP for GFSISchemes
Step 2- Product Description
Relevant safety information
Finished products recipes
Ingredients
Processing aids
Packaging material
List exporting countries
Allergens
Restricted ingredients
Country of origin
Vulnerable ingredients 11

14. HACCP for GFSISchemes
Step 3- Identify the intended use of finished
products by customers
Retail
Food service
Further processing
General public
Vulnerable population
Will the food be heated by the consumer
Will there likely be leftovers
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15. HACCP for GFSISchemes
Step 4- Construct a Process flow diagram
Receiving ingredients
 Packaging materials
Storage of ingredients
Process steps
Process step numbers
Recycle and rework products
Introduction of packaging materials
Introduction of air, water & steam
CCP’s
Outsourced processes & subcontracted work
Process parameters
Potential for delay
Finished products
Intermediate/semi-processed products,
by-products
Low/high-care/high-risk area segregation
13

16. HACCP for GFSISchemes
Step 5 -Verify flow diagram:
Verified by the HACCP team
All shifts
Sign and date the flowchart
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17. HACCP for GFSISchemes
Step 6 Principle 1: Conduct hazard analysis
Listing all potential hazards for Ingredients,
packaging materials, processing aids &
process steps, process flow & site map
Potential biological hazards
Potential chemical hazards
Potential physical hazards
Allergens
Irradiation 15

18. HACCP for GFSISchemes
Risk Assessment
Each identified hazard
likelihood of occurrence
Severity
Risk level
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19. HACCP for GFSISchemes
Step 7 _ Second Principle CCPs Identification
Method
Procedure
Critical hazard prevented, eliminated or
reduced to acceptable levels
Decision tree
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20. HACCP for GFSISchemes
Step 8- Third Principle- CCP Critical limits
Separate safe from unsafe products
Maximum or minimum value
Control potential hazards
To prevent, eliminate or reduce
physical, chemical & biological hazards
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21. HACCP for GFSISchemes
Step 9- Fourth principle-Monitoring Procedures
Observations
Measurements
What should be monitored
How it should be monitored
Frequency
Who
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22. HACCP for GFSISchemes
Step 10- Fifth Principle- Corrective Actions
Deviations from the established critical
limits
Prevent unsafe foods from reaching
consumers
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23. HACCP for GFSISchemes
Step 11- Sixth principle- Verification Procedures
Methods
Procedures
Tests
Observation
Employee Interview
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24. HACCP for GFSISchemes
Step 12, Seventh Principle RecordKeeping
 Records must be accurate
 Reflect the process
Document deviations
Corrective actions
Logs
Forms
Real-time data 22

25. HACCP for GFSISchemes
Validation
Initial validation
Collecting ,evaluating scientific & technical info
Conducting validation studies
Reviewing regulations
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26. HACCP for GFSISchemes
Validation
Annual validation
Food safety incidents
Rate & type of customer complaints
Various audits
Internal inspections
Deviation log
Revalidation upon any changes 24

27. HACCP for GFSISchemes
HACCP References
The latest scientific literature
Historical & known hazards
Relevant codes of practice
Industry experts
Generic models
Food processor organizations
Information from suppliers
Customer requirements 25

28. For more info
please visit us:
www.food-industry.ca
26

29. Automating
Supplier
and Quality
Management

30. TraceGains Products
Specification Publishing
Create, maintain, and
publish your company’s
unique specifications to
ensure compliance on
incoming ingredients.
Supplier Compliance
Automate lot-by-lot
compliance across
purchasing, COAs,
receiving, testing, and
plant floor.
Finished Goods COAs
Generate finished goods
COAs, manage
customer-specific
formats, and send to
customers on demand.
Supplier Management
Automatically manage
supplier qualification,
documents, and
relationships.
Quality Management
Automate HACCP /
HARPC and comply
with GFSI, FSMA,
safety, and quality.

31. TraceGains QM
To-do Lists, Alerts,
Corrective Actions
Trends & Graphs
Access Anywhere,
Anytime
CCPs
Pre-op Sanitize,
Calibrate, etc.
Verify CCPs Automate FSMA, GFSI
Audits & Records
GFSI
Documents
FSMA, GFSI, 365 Audit Ready™
Pre-Shipment
Checkoff
Staff Training

32. Automation Solves Many Problems
GFSI
Labeling
FSMA
Audits

33. Gary Nowacki
gary.nowacki@tracegains.com
720-465-9400
www.tracegains.com
Sonia Akbarzadeh
sonia@food-industry.ca
888-406-5554
www.food-industry.ca