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HACCP training simplified by abdul qudoos


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A major food safety and quality concern for the globe.

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HACCP training simplified by abdul qudoos

  1. 1. HACCP An Abdul Qudoos 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>An Abdul Qudoos Presentation 2
  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? An Abdul Qudoos Presentation 3
  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>An Abdul Qudoos Presentation 4
  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>An Abdul Qudoos Presentation 5
  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><ul><li>Cost effective, logical, common sense approach to minimize 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>An Abdul Qudoos Presentation 6
  7. 7. 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>An Abdul Qudoos Presentation 7
  8. 8. Copyrights © <ul><li>Few Slides from this presentation taken-out due to copyrights: </li></ul><ul><li>Slides 8 to 11 ‘How safe is your Food?’ </li></ul><ul><li>Slides 28, 30 to 32 ‘Hazards List, Hazard Analysis Form, Establishing Preventive Measures and Determine Critical Control Points’. </li></ul><ul><li>Slides 35, 38 to 44 ‘Establish Critical Limits, Corrective Action, Establish Verification Procedure, Establish Record Keeping Procedure, HACCP Plan, and HACCP Audit Checklist’. </li></ul><ul><li>Note: This presentation is purely made for Training and be able to delivered by authorized person only . Not to be exchanged or use without prior approval of the owner. </li></ul><ul><li>Interested viewers may request a training & copy at </li></ul>An Abdul Qudoos Presentation
  9. 9. 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>An Abdul Qudoos Presentation 12
  10. 10. An Abdul Qudoos Presentation 13
  11. 11. 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>An Abdul Qudoos Presentation 14
  12. 12. 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>An Abdul Qudoos Presentation 15
  13. 13. 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>An Abdul Qudoos Presentation 16
  14. 14. 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>An Abdul Qudoos Presentation 17
  15. 15. 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>An Abdul Qudoos Presentation 18
  16. 16. Physical Hazards <ul><li>Glass, Metal, Stones, Wood, Plastic, Pests </li></ul><ul><li>Mainly enter due to negligence. </li></ul>An Abdul Qudoos Presentation 19 Storage Contamination during storage such as condensation, cross contamination (contact with raw foods or by handlers), backflow of water in equipment or container, contamination by leaking or overflowing sewage systems, etc Food from Unsafe Sources For example, raw milk, cracked eggs, wild mushrooms or food from an unknown or uncertain source, etc Residues Poisonous substances such as pesticides, hormones, antibiotics, cleaning substances, sanitizers, freezing salts
  17. 17. 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>An Abdul Qudoos Presentation 20
  18. 18. An Abdul Qudoos Presentation 21
  19. 19. 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>An Abdul Qudoos Presentation 22
  20. 20. <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>An Abdul Qudoos Presentation 23
  21. 21. 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>An Abdul Qudoos Presentation 24
  22. 22. 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>An Abdul Qudoos Presentation 25
  23. 23. 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>An Abdul Qudoos Presentation 26
  24. 24. <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>An Abdul Qudoos Presentation 27
  25. 25. An Abdul Qudoos Presentation 29
  26. 26. CCP Decision Tree Do control preventive measure (s) exist? Yes Is the step specifically designed to eliminate or reduce the hazard to an acceptable level? No Could contamination occur in excess of acceptable levels or could these increase to unacceptable levels? Yes Will a subsequent step eliminate or reduce the hazard to an acceptable level? No Is control at this step necessary for safety? No Not a CCP Yes No Not a CCP Critical Control Point No Yes Modify step, process, product Not a CCP An Abdul Qudoos Presentation Yes 33
  27. 27. <ul><li>Critical limits are defined as the criteria that must be met for each preventive measure </li></ul><ul><li>Should be meaningful and realistic </li></ul><ul><li>Are used to reduce or eliminate hazards </li></ul><ul><li>Need to validate the critical limits </li></ul><ul><li>Critical limits include: </li></ul><ul><ul><li>Temperature </li></ul></ul><ul><ul><li>Time </li></ul></ul><ul><ul><li>Moisture level </li></ul></ul><ul><ul><li>pH </li></ul></ul><ul><ul><li>Water activity </li></ul></ul><ul><ul><li>Available chlorine </li></ul></ul><ul><ul><li>Visual appearances and texture </li></ul></ul>An Abdul Qudoos Presentation 34
  28. 28. Establish Monitoring Procedures <ul><li>Facilitates tracking of operations </li></ul><ul><li>Indicates trend towards loss of control </li></ul><ul><li>Action can be taken to bring the process back to control </li></ul><ul><li>Apply corrective action in deviation </li></ul><ul><li>Written documentation for verification </li></ul><ul><li>Measurements include: </li></ul><ul><ul><li>Physical measurements </li></ul></ul><ul><ul><li>Chemical measurements </li></ul></ul><ul><ul><li>Sensory evaluations </li></ul></ul><ul><ul><li>Visual observations </li></ul></ul>An Abdul Qudoos Presentation 36
  29. 29. <ul><li>Monitoring procedures should include: </li></ul><ul><ul><li>What - describe </li></ul></ul><ul><ul><li>How - it is monitored </li></ul></ul><ul><ul><li>Where - in the process the critical limit is monitored </li></ul></ul><ul><ul><li>Who - is responsible </li></ul></ul><ul><ul><li>When - continuous, scheduled, sampling </li></ul></ul><ul><li>Sampling </li></ul><ul><ul><li>Attribute sampling </li></ul></ul><ul><ul><li>Must be statistically sound </li></ul></ul><ul><li>Continuous monitoring (100 %) is preferred where feasible - most reliable </li></ul>An Abdul Qudoos Presentation 37
  30. 30. Review of HACCP System <ul><li>Review of the HACCP plan </li></ul><ul><li>Review of CCP records </li></ul><ul><li>Review of corrective actions </li></ul><ul><li>Random sample collection & analysis </li></ul><ul><li>Review of critical limits </li></ul><ul><li>HACCP audit </li></ul>An Abdul Qudoos Presentation 45
  31. 31. An Abdul Qudoos Presentation 46 Visuals from gettyimages & flickr
  32. 32. Find me at: <ul><li>Listing in International Standards – Inclusion in Food Safety Consultants Directory </li></ul><ul><li>Listing in International Associations & Publications - </li></ul><ul><li>Listing in Indian Food Directory of Consultants / Food Professionals through-out the world - </li></ul>An Abdul Qudoos Presentation 47
  33. 33. <ul><li>Abdul Qudoos is one of the world’s emerging food expert. he writes, review, consults, teach and speaks on food safety, quality, hygiene, development and processing of food. that help organisations in many ways- maximise competitive advantage, customer relationships and their competence. </li></ul><ul><li>On international level he solved more than 400 quality and food safety problems, renowned name all round the world. </li></ul><ul><li>you can find out more at </li></ul><ul><li>you can email him at [email_address] </li></ul>An Abdul Qudoos Presentation 48