The document presents an overview of Hazard Analysis and Risk-Based Preventive Controls (HARPC), emphasizing the importance of food safety and quality in preventing adulteration. It covers topics such as hazard analysis, causal analysis, corrective actions, and the implementation of controls throughout the food supply chain. Additionally, it discusses the integration of food safety and quality control within the framework of FSMA regulations.

1. HARPC - Practical Design & Implementation
Hazard Analysis and Risk-based Preventive Controls (HARPC)
Presenter
Dr. John M. Ryan
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2. 2
Where does HARPC come from?
Food security and adulteration issues
Who is exempt from HARPC requirements?
Prevention vs corrective action
Preventive planning
Environmental monitoring (testing for pathogens)
Flowchart and diagram your process
Identify the risks
Design appropriate controls
Control your transportation and suppliers
Some Topics

3. 3
Agenda
HARPC
1. Background Information (FSMA, Quality & Food Safety, Products and
Processes, Contaminant Flows
2. Definitions (HARPC, Adulterants, Quality Control)
3. Hazards and CODEX
4. Causal Analysis, Corrective Action and Prevention
5. Flowcharts and flowcharting
6. The HARPC System Approach
• Food Quality and Safety Planning – Diagramming the Operation
• Setting Objectives
• Defining Worker, Facility and Management Controls
• Planning Examples – Spread Sheet
• Operational Components
• Food Safety and Quality Process Controls
• Input
• In Process
• Output: Harvest and Shipment Controls
• Unknown Hazards

4. 4
HARPC requires the planning
and implementation of a system that
includes both food safety and quality
Today’s task

5. 5
Quality Control and Food Safety
Quality Control to provide stability and
control over processes as well as products
Food Safety to prevent adulteration of food
in processes
Current FSMA food safety activities are
moving towards applying both food safety
and quality control principles and practices
into “food safety” certification.

6. 6
Processes and Products
Farms
Packing
Processor Manufacturing Lines
Distribution and Forwarders
Handling
Transportation
Retail
Restaurant
Apples
Tomato Soup
Roasted Chicken
Frozen Buffalo Wings
Fresh Seafood
Swiss Cheese
Canned Peanuts
Hamburger
Hazard Analysis and Risk-based Preventive Controls (HARPC)
• What are the hazards?
• How can we analyze them?
• What are the risks?
• How can we prevent the hazards to reduce the risks?
• How do we prevent the Hazards?
• What controls can we establish to prevent hazards?

7. To see the complete presentation check the
below link:
http://www.audioeducator.com/food-safety/harpc-practical-
design-implementation-09-25-14.html