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7 princples of haccp

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HACCP Certification is based upon 7 key principles vital to successful food safety business practices

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7 princples of haccp

  1. 1. Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au 7 Principles of HACCP and how they help your business
  2. 2. Thinking about HACCP Certification? Not sure what it would do for you? Learn the 7 HACCP principles and how they assist your business. Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au
  3. 3. HACCP Principle 1: Hazard Analysis Conduct a hazard analysis  Used to identify potential hazards that may be reasonably expected to occur at each process step. Also included:  Allergen cross contamination risk  Regulatory / legal and quality hazards and issues Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au microbiologic al physicalchemical allergen TYPES OF HAZARDS
  4. 4. HACCP Principle 1: Hazard Analysis The likely occurrence of hazards and severity / consequence of their adverse health effects or effect on product quality or regulatory compliance Qualitative and/or quantitative evaluation of the presence of hazards Survival or multiplication of micro- organisms Production, persistence or cross contamination of toxins, chemicals or physical agents The HA includes: Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au
  5. 5. HACCP Principle 2: Determination of CCPs Hazards at each process step are given a Risk Rating. It needs to be determined which control point they occur at: Steps that are not a CCP / QCP or RCP but still need to be controlled are control points (CP) and are to be controlled through the established Food Safety & Quality Program. Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au Critical Control Point • CCP Quality Control Point • QCP Regulatory Control Point • RCP Control Point • CP
  6. 6. HACCP Principle 3: CCP Critical Limits Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au Critical Limits separate acceptability from unacceptability. CCPs are based on:  Established food safety principles or published research  Legislative requirements
  7. 7. HACCP Principle 3: CCP Critical Limits Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au  CCPs shall be measurable/quantitative.  Where possible, Action Limits shall be set allowing sufficient time for corrective actions before CCP critical limits are breached.  The accuracy / precision / tolerance of monitoring equipment shall be taken into account when setting critical limits and action limits.
  8. 8. HACCP Principle 4: CCP Monitoring Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au Establish a system to monitor control of the CCP.  Monitoring procedures are the planned sequence of observations or measurements of CCP control measures.
  9. 9. HACCP Principle 4: CCP Monitoring Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au This identifies, segregates and rejects products before they’re dispatched. Monitoring systems detect loss of control at the CCP, and provide information in time for corrective action to regain control of the process.
  10. 10. HACCP Principle 4: CCP Monitoring Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au The documented monitoring system for each CCP shall define:  Responsibility: job title of who will do the monitoring  Frequency: continuous or a frequency sufficient to ensure that the CCP is under control  Method: detailed specification or procedure  Records to be kept: include action limits and critical limits, result of monitoring activity, signature of responsible person and verification countersignature.
  11. 11. HACCP Principle 5: Corrective Actions Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. As with any control process, corrective actions need to be taken when monitoring indicates a trend towards loss of control (action limits breached) or a breach of CCP critical limits.
  12. 12. HACCP Principle 5: Corrective Actions Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au The corrective actions will differ slightly depending on which limit is breached. Where Action limits are breached corrective actions should include:  Immediate action to re-establish control before the deviation leads to a CCP breach  Responsibility for the corrective action Where Critical limits are breached corrective actions should include:  Immediate action to re-establish control  Identification of all product produced since critical limit was breached (since last in control monitoring result)  Disposition of affected product  Responsibility for the corrective action
  13. 13. HACCP Principle 6: HACCP Plan Verification Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au As corrective actions are implemented it’s important that they’re verified. Verification that the HACCP system is working includes: Microbiological and chemical testing (where applicable) to confirm CCPs, QCPs and RCPs are in control Shelf-life validations covering both microbiological and sensory testing (where applicable) Physical assessments of products against specifications. Reviewing internal incidents, non-conforming product records, customer complaints, withdrawals or recalls relating to food safety, quality or legality Internal audits of CCP monitoring and corrective action records
  14. 14. HACCP Principle 7: Documentation and Record Keeping Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au It is important to be able to demonstrate that the principles of HACCP have been correctly applied and this is done through documentation and record keeping. These records should include:  The HACCP Plan, Objectives, Scope, Regulatory & Customer Requirements  HACCP Development Team Meeting Minutes  Finished Product Descriptions  Process Flow Diagrams  Hazard Analysis  CCP Determination and Validation  Critical Limit / Action Limit Determination  CCP Monitoring Procedures and Corrective Action Procedures Establish documentation concerning all procedures and records appropriate to these principles and their application.
  15. 15. HACCP Principle 7: Documentation and Record Keeping Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au Documentation should also exist to demonstrate that the HACCP Plan has been effectively managed and implemented. This should include:  CCP Monitoring Records  Corrective Action Records  HACCP Training records and competency assessments for operators, supervisors and managers  Evidence of HACCP management including:  Verification Schedule and Records  Team Meeting Minutes  Modification records
  16. 16. Where to from here? Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au If you would like more information on HACCP you can download the free checklist here: http://compassassurance.com.au/haccp-self-assessment-checklist/ Visit www.compassassurance.com.au to:  Contact us for more information 1300 495 855  Download our free checklists from the website  Request a Quick Quote
  17. 17. THANK YOU

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