HACCP Part 1


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HACCP Part 1

  1. 1. HACCP AQS Presentation
  2. 2. What is HACCP? <ul><li>H HAZARD </li></ul><ul><li>A ANALYSIS & </li></ul><ul><li>C CRITICAL </li></ul><ul><li>C CONTROL </li></ul><ul><li>P POINTS </li></ul><ul><li>A method, internationally accepted to manage and minimize risk associated with food production </li></ul>
  3. 3. <ul><li>Applicable from farm to fork </li></ul><ul><li>Common sense approach towards food safety </li></ul><ul><li>Essentially a preventive system than corrective system </li></ul><ul><li>Addresses chemical, physical and biological risk </li></ul>What is HACCP?
  4. 4. History of HACCP <ul><li>Pioneered by Pilsbury company in 1960’s for the U.S space research program </li></ul><ul><li>NASA required food with ‘zero risk’ for their astronauts. </li></ul><ul><li>It is not a &quot;zero risk&quot; system, but is designed to reduce food safety hazards to a minimum. </li></ul>
  5. 5. Codex Alimentarius <ul><li>Prepared jointly by “WHO” and “FAO” </li></ul><ul><li>The purpose of Codex Alimentarius is : </li></ul><ul><li>&quot;To guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade&quot; </li></ul>
  6. 6. WHY HACCP? <ul><li>Historically we always say &quot;Quality costs money,&quot; while our competition overseas has been saying, &quot;Quality makes money.&quot; And they´ve been proving it. </li></ul>
  7. 7. Why HACCP <ul><li>Cost effective, logical, common sense approach to minimise risk of hazards </li></ul><ul><li>Prevents food borne illnesses </li></ul><ul><li>Easier and tension free life </li></ul><ul><li>Enhances Customer satisfaction </li></ul>
  8. 8. Benefits <ul><li>Reduction in contamination risk </li></ul><ul><li>Reduced recalls/product destruction </li></ul><ul><li>Market protection </li></ul><ul><li>Preferred supplier status </li></ul><ul><li>Greater professionalism </li></ul><ul><li>Improved marketability </li></ul><ul><li>Conformance to international practice </li></ul>
  9. 9. Seven Principles of HACCP <ul><li>Principle 1: Conduct a hazard analysis. </li></ul><ul><li>Principle 2: Determine the critical control points (CCPs). </li></ul><ul><li>Principle 3: Establish critical limits. </li></ul><ul><li>Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. </li></ul><ul><li>Principle 6: Establish verification procedures. </li></ul><ul><li>Principle 7: Establish record-keeping and documentation procedures. </li></ul>
  10. 10. How safe is your Food?
  11. 11. How safe is your Food?
  12. 12. How safe is your Food?
  13. 13. What is a Hazard? <ul><li>Any factor present in the product, which can cause harm to the consumer either through injury or illness. </li></ul><ul><li>‘ A biological, chemical or physical property, which may cause a food to be unsafe for human consumption’ </li></ul>
  14. 14. Different “HAZARDS” <ul><li>Biological Hazard </li></ul><ul><li>Chemical Hazard </li></ul><ul><li>Physical Hazard </li></ul>
  15. 15. Biological Hazards <ul><li>Bacteria :- of most concern </li></ul><ul><ul><li>Gram negative :- Salmonella, Shigella, Escheria coli, Campylobacter jejuni,Vibrio parahaemolyticus </li></ul></ul><ul><ul><li>Source :- intestine & faeces of man, animal and birds, soil, water, infested raw material, raw milk, poultry and shellfish. </li></ul></ul><ul><ul><li>Common diseases :- </li></ul></ul><ul><ul><li>Gastroenteritis, Dysentery, </li></ul></ul><ul><ul><li>Typhoid, Bloody diarrhea </li></ul></ul>
  16. 16. Biological Hazards <ul><li>Bacteria :- of most concern </li></ul><ul><ul><li>Gram Positive :- Clostridium botulinum, Clostridium perfringes, Bacillus cereus,Staphylococcus aureus, Listeria monocytogenes. </li></ul></ul><ul><ul><li>Source :- soil, water, vegetation, marine sediments, animal feaces. </li></ul></ul><ul><ul><li>They form heat resistant spores, anaerobic organisms. </li></ul></ul><ul><ul><li>Common diseases :- Poisonous toxins which are lethal and cause paralyses. </li></ul></ul>
  17. 17. Biological Hazards <ul><li>Viruses :- </li></ul><ul><ul><li>Hepatitis A, SRSV, Norwalk virus. </li></ul></ul><ul><ul><li>Sources : animal Man Man </li></ul></ul><ul><ul><li>Causes viral gastroenteritis, explosive vomitting </li></ul></ul><ul><li>Fungal Mycotoxins </li></ul><ul><ul><li>Aspergillus flavus, Fusarium, Mucor </li></ul></ul><ul><ul><li>Aflatoxins, Patulin, Ergot, Tricothenes </li></ul></ul><ul><ul><li>Causes carcinogenic effect, heamorrhages, oedema, gangrene, acute vomitting. </li></ul></ul>
  18. 18. Biological Hazards <ul><li>Parasites and Protozoa </li></ul><ul><ul><li>Flatworms, tapeworms, flukes, (Taenia saginata, Trichinella spiralis, Clonorchis sinesis. </li></ul></ul><ul><ul><li>Source : Under processed infected meat, pork, beef, fish </li></ul></ul>
  19. 19. Chemical Hazards <ul><li>Main sources include: </li></ul><ul><ul><li>Food chemicals </li></ul></ul><ul><ul><ul><li>Colours, flavours, preservatives, etc </li></ul></ul></ul><ul><ul><li>Plant chemicals </li></ul></ul><ul><ul><ul><li>Toxic metals, Cleaners, sanitisers, oil, petrol, etc </li></ul></ul></ul><ul><ul><li>Agricultural chemicals </li></ul></ul><ul><ul><ul><li>Fertilisers, fungicides, pesticides, antibiotics, growth hormones, etc </li></ul></ul></ul><ul><ul><li>Naturally occurring toxicants </li></ul></ul><ul><ul><ul><li>Mycotoxins, histamine, ciguatera, poisonous shellfish, etc </li></ul></ul></ul>
  20. 20. Physical Hazards <ul><li>Glass, Metal, Stones, Wood, Plastic, Pests </li></ul><ul><li>Mainly enter due to negligence. </li></ul>
  21. 21. Pre-requisite program <ul><li>Premises </li></ul><ul><li>Receiving/storage </li></ul><ul><li>Equipment performance/maintenance </li></ul><ul><li>Training & hygiene </li></ul><ul><li>Sanitation & pest control </li></ul><ul><li>Health & safety recalls </li></ul>
  22. 22. Understanding Control points <ul><li>Control measures </li></ul><ul><ul><li>Control measures are any means taken to prevent, eliminate or reduce hazards. </li></ul></ul><ul><ul><li>Control measures that are absolutely essential must be applied at key points…….Known as CCPs </li></ul></ul>
  23. 23. Critical Control Points (CCPs) <ul><li>A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a food safety hazard. </li></ul><ul><li>Loss of control at this point may result in a health risk. </li></ul>
  24. 24. Seven Principles of HACCP <ul><ul><li>Conduct a hazard analysis </li></ul></ul><ul><ul><li>Determine critical control points (CCPs) </li></ul></ul><ul><ul><li>Establish critical limits </li></ul></ul><ul><ul><li>Establish monitoring procedures </li></ul></ul><ul><ul><li>Establish corrective actions </li></ul></ul><ul><ul><li>Establish verification procedures </li></ul></ul><ul><ul><li>Establish record keeping and documentation procedures </li></ul></ul>
  25. 25. Preliminary Steps <ul><li>Assemble a HACCP team </li></ul><ul><ul><li>The team should be multi-disciplinary </li></ul></ul><ul><ul><li>Include people who are familiar with actual operations </li></ul></ul><ul><ul><li>Have the required knowledge and authority to implement changes </li></ul></ul>
  26. 26. Preliminary Steps <ul><li>Describe the product. Includes </li></ul><ul><ul><li>Product description </li></ul></ul><ul><ul><li>Composition </li></ul></ul><ul><ul><li>Method of preservation </li></ul></ul><ul><ul><li>Packaging </li></ul></ul><ul><ul><li>Storage conditions </li></ul></ul><ul><ul><li>Distribution </li></ul></ul><ul><ul><li>Intended use and consumers </li></ul></ul><ul><ul><li>Preparation </li></ul></ul>
  27. 27. Preliminary Steps <ul><li>Flow chart all processes </li></ul><ul><ul><li>Should include all steps </li></ul></ul><ul><ul><li>Will be used in the hazard analysis process and to develop HACCP plans </li></ul></ul><ul><li>Verify the flow charts </li></ul><ul><ul><li>Check for accuracy and completeness </li></ul></ul><ul><li>Develop traffic flow diagrams </li></ul><ul><ul><li>Identifies possible contamination points </li></ul></ul>
  28. 28. Hazard Analysis <ul><li>Hazard identification </li></ul><ul><ul><li>Identify all hazards </li></ul></ul><ul><ul><li>Use the process flow charts as a basis but also include all influencing or contributing factors eg formulation, storage, end use, distribution etc </li></ul></ul><ul><ul><li>Include potential hazards </li></ul></ul>
  29. 29. www.slideshare.net/greekhero