This is a slide all about HACCP, it's principals and how to conduct Hazard Analysis pertaining to chemical, physical and biological hazards.

2. What is HACCP?
 It is a preventive approach to food/product safety that
controls and prevents products from becoming unsafe
for human usage.
 HACCP Plans are based on seven principles in which
hazards are identified.
 All hazards are categorized into three groups:
biological, chemical and physical.
 Hazards are also evaluated on their likelihood to occur
and the severity at which it could cause
illness or injury.

3. Seven principles of HACCP
 Conduct a hazard analysis – Determine the hazard and
identify preventative measures
 Identify critical control points – A point, step, or
procedure in a process at which control can be applied
preventing, eliminating, or reducing the hazard
 Establish critical limits for each control point. Critical
limits are the maximum and minimum value to which
a hazard must be controlled.
 Establish critical control point monitoring
requirements. Monitoring activities are necessary to
ensure the process is under control at critical limits.

4. Seven principles of HACCP
 Establish corrective actions. Actions that will be taken
when monitoring indicates a deviation from established
critical limits.
 Establish record keeping procedures. These records
document the monitoring of critical control points,
critical limits, verifications activities and deviations.
 Establish procedures for verifying the HACCP System is
working as intended. Validation ensures the plans do
what they were designed to do which is production of
safe products. Verification ensures the HACCP plan is
adequate and working as intended. Verification
procedures include: review of HACCP Plans and CCP
Records.

5. Physical, Chemical, Biological
Hazards

6. What is a physical hazard?
 Foreign objects which are capable of injuring the
consumer. Injuries include chocking, cuts, or broken
teeth.

7. What is a chemical hazard?
 Toxic substances and any other compounds that may
cause a food item to become unsafe for consumption.

8. What is a biological hazard?
 A health hazard from unwanted microbiological
growth, which may result in a possible food borne
illness. Biological hazards include: bacteria, viruses,
yeasts, molds and parasites.

9. Key steps of HACCP
 Form a HACCP Team
 Flow chart the process (follows paths from receiving
material to shipping the case)
 Conduct a hazard analysis (biological, physical, chemical)
 Conduct risk assessment on hazards (high, medium, low)
 Implement in-process controls with critical limits and
corrective actions
 Establish documentation for CCP’s
 Establish audit system to verify HACCP program is being
followed and is effective