This document discusses the Hazard Analysis and Critical Control Point (HACCP) system for ensuring food safety. It defines HACCP and explains its seven principles for identifying and controlling food safety hazards. The document also outlines the steps to implement a HACCP program in a food processing plant, including forming a HACCP team, conducting a hazard analysis and identifying critical control points, establishing monitoring procedures, and verifying that the HACCP system is working properly. The goal of HACCP is to prevent food safety hazards through control at critical points during food production rather than relying on end product inspection.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
HAZARD ANALYSIS RISK-BASED PREVENTIVE CONTROL [HARPC] & TRADITIONAL HACCPEng. A.karam Al Malkawi
A new module to analyse food safety hazards using risk-based thinking to preventive hazards from being occur in food safety chain. if you find this article useful Share it and let more people know what is the new topic means.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
HAZARD ANALYSIS RISK-BASED PREVENTIVE CONTROL [HARPC] & TRADITIONAL HACCPEng. A.karam Al Malkawi
A new module to analyse food safety hazards using risk-based thinking to preventive hazards from being occur in food safety chain. if you find this article useful Share it and let more people know what is the new topic means.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
HACCP stands for Hazard Analysis Critical Control Point which is important and preliminary step used for ensuring safety of food before it reaches to consumers
This presentation is Part 5 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
1. FOOD SAFETY AND QUALITY
SUBMITTED BY:BUSHRA YOUSAF
ROLL.NO:44
CLASS:BSCN
SEMESTER:4
SUBMITTED TO:DR.SAMMAR RASHID
TITLE:HACCP IMPLEMENTATION IN FOOD INDUSTRY AND
STEPS OF HACCP.
2. HACCP DEFINITION:
HACCP is a management system in which food safety is managed through
the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
HACCP ACRONYM:
H hazard
A analysis
C critical
C control
P point
HACCP IMPLEMENTATION:
Consumers can implement HACCP-like practices in the home by following
proper storage, handling, cooking and cleaning procedures. From the time a
consumer bought meat or poultry from the grocery store to the time they cook
and serve a meal, there are many steps to take to ensure food safety.
The most important aspect of HACCP is that it is a preventive system rather
than an inspection system of controlling food safety hazards. Prevention of
hazards cannot be accomplished by end product inspection. Controlling the
production process with HACCP offers the best approach.
The goal of our HACCP plan then is to minimize the possibility of
contamination with pathogens and minimize their potential for growth.
The individuality of each productand processing system must be
considered in HACCP plan development. Thus, each productin a
manufacturing plant will have its own HACCP plan tailored to its
production system. The purposeof this paper is to present a step-by-step
approachto implementing a HACCP program in a food processingplant
using a dry productas an example. Food manufacturers instituting a new
HACCP program will benefit by reviewing and understanding this
3. process. Food manufacturers who already have a HACCP program will
benefit by assuring their program is focused on safety and
comprehensively covers all presented areas.
STEPS IN IMPLEMENTING A HACCP PROGRAM :
1. Gain management commitment. Senior management of a company
needs to supportfood safety and implementation of HACCP in their
processing facilities. They need to understand the benefits of HACCP as
well as the commitment, costs, and implementation period for such a
program. Foreffective HACCP implementation, visible management
supportand commitment are of paramount importance.
2. Identify the HACCP team. After obtaining commitment from senior
management, a HACCP team responsible for implementing the program
must be identified. The HACCP team should be multidisciplinary. The
team should include, but not necessarily be limited to, members from
manufacturing, sanitation, quality control, engineering, and research and
development. Knowledge of ingredients, processing systems, potential
hazards from operations, equipment, storage, and distribution rests with
more than one individual or group. Evaluations of hazards, identification
of controls and their limits, and developing the associated monitoring and
documentation requires input from various disciplines. The HACCP team
4. should be composedofmembers capable of providing this information.
HACCP is a plant program from conception to implementation and use.
A common misconception is that HACCP is a quality control (program,
and thus, a HACCP team should be staffed solely with QC personnel.
With a team composed ofQC personnel, the resultant HACCP program is
generally less effective than one which recognizes the HACCP role and
responsibilities of every person involved in food production.
3. Provide the HACCP team and line workers with training. One or
more team member(s) should be trained in the principles of HACCP and
its application or implementation. This member can then serve as a
resource to other team members. During the early stages of
implementation, line workers must also be trained relative to their roles in
HACCP application. Since these are the people who actually have control
of an operation, they must be included in the process in order to make
HACCP work. Training could be conducted by in-house HACCP experts,
an outside HACCP course, or consultants brought in to aid in the
implementation of the program.
4. Utilize the following implementation guidelines. The guidelines
prescribed by the National Advisory Committee on Microbiological
Criteria for Foods (NACMCF)provide a general approachto
implementation of a HACCP program.
HACCP PRINCIPLES:
HACCP principles as defined by the National Advisory Committee on
Microbiological Criteria for Food .
Principle No. 1: Conducta hazard analysis. Prepare a list of steps in the
process where significant hazards occur.
Principle No. 2: Identify the CCP's in the process.
Principle No. 3: Establish the critical limits for preventive measures
associated with each identified CCP.
Principle No. 4: Establish CCP monitoring requirements. Establish
procedures for using the results of monitoring to adjust the process and
maintain control.
Principle No. 5: Establish corrective action to be taken when monitoring
indicates that there is a deviation from an established critical limit.
Principle No. 6: Establish effective record-keeping procedures that
document the HACCP system.
Principle No. 7: Establish procedures for verification that the HACCP
system is working correctly. It should be noted that the specifics of
HACCP are continuing to evolve.
Much of the basic HACCP information is being reviewed by such groups
as the CodexCommittee on Food Hygiene and the NACMCF to address
difficulties and to simplify and clarify the tenets. This is encouraging, as
the refinements now being made will ultimately serve to improve
5. worldwide understanding and acceptanceof HACCP as well as to make
implementation easier. While descriptions and various components such
as risk assessment techniques may change, the basic tenets will remain
the same. The comments below highlight the current NACMCF
guidelines while expanding on various areas of the process and providing
recommendations that may aid in successfulimplementation of specific
items.
Information on the formulation of the food, ingredients used, intended
consumer, and any special handling required during ingredient receipt,
processing, productstorage and distribution, retail display, and consumer
use will be important to the HACCP team as it makes its evaluations.
Potential hazards of a biological, chemical and physical nature that are
associated with the food, its ingredients, and their processingmay vary
depending upon a product's handling and intended use. Sensitive
ingredients historically associated with known hazards must be identified.
All of this information is necessary for the team to do a comprehensive
evaluation. As an example, we have selected productionof a dry product
such as a cake mix. The mix is packaged dry into a retail-size boxand is
stored, distributed, and displayed at room temperature. The consumer will
add liquid ingredients, mix, and bake. The primary hazards associated
with the productare physical (foreign materials)
6. Flow diagram:
Develop a flow diagram for the production of the food This flow
diagram should follow the productfrom raw materials through finished
productdistribution to the ultimate consumer use. The diagram should
include all points in the process from growth of raw materials, their
harvest, storage, processingand distribution to manufacturers,
manufacturing receipt, handling and storage, processing, packaging,
storage, distribution, retail display, and consumer use. An example of
such a diagram is ;
Hazards can be imparted to the food as early as the growth of the raw
materials or may occurat other points up to consumption. To adequately
assess the potential hazards for the product and determine proper controls,
the HACCP team needs to have full knowledge of the system. Upon
completion of the flow diagram, the HACCP team should inspect the
operation to verify the diagram's accuracy and completeness. Perform a
hazard assessment (ingredient and finished product)The perceived safety
hazards associated with any step, point, or procedurein the process (as
detailed in the flow diagram) need to be identified. These would include
biological, physical, or chemical hazards. The team should first list all
perceived safety hazards without regard to the probability of occurrence
or their severity.
7. SOME IMPORTANT POINTS:
Corrective action should be designed to bring the process backinto
control (i.e., correctthe deviation). All productproduced while the CCP
was "out-of-control" should be placed "on hold." Generally, this would
include all productproduced since the last acceptable reading was taken
at the monitoring point of the CCP and to the point where the records
show the system to be back under control. Disposition of the product
involved in the deviation should be determined according to a pr-
approved action plan. This per-approved plan should be generated or
approved by the HACCP team. Examination of any product"onhold" to
determine its acceptability with regard to safety should follow an
appropriate attributes sampling plan. This statistical sampling plan will
assure sufficient sampling to verify safety or detect a potential hazard.
Documentationof the event should be sufficient to identify the
disposition of all productinvolved in the incident and all action taken to
correct the incident and prevent re-occurrence. This documentation
should be retained by the manufacturer. The corrective action plan or
reference where it can be obtained should be noted on the HACCP work
sheet. Manufacturing process, including identification of CCP's, their
limits, and controls; - productsafety records establishing adequacy of
process orformulation, as well as productshelf life; - packaging records
as they relate to safety; - action plans for deviations, productdeposition; -
verification programs. Each CCP should be documented. This
documentation should include the identification of the CCP, its limits,
frequency of monitoring, personaccountable for monitoring, and a shift
check-off sheet signed or initialed by the accountable party denoting each
time the CCP monitoring procedurewas checked. An appropriate
verification program should also be in place to audit these sheets. i.
Establish procedures for verification that the HACCP system is working
properly The purposeof verification is to determine that the HACCP
system is operating in accordancewith the HACCP plan. Verification
uses supplementary information to ensure that the HACCP program is
working. Examples of verification activities include - checks on the
properfunctioning and accuracy of CCP monitoring equipment (routine
calibration); - spotchecks of CCP records to verify the adequacy of
monitoring and verify HACCP performance; - environmental sampling
for microbiological pathogens, swabbing of productcontactsurfaces, and
finished product testing for bacteria indicative of insanitary conditions; -
random collection of ingredient or productsamples to verify adequacy of
CCP monitoring and control; - review of all deviations and dispositions; -
review of the HACCP plan.
The results of all verification procedures should be documented. The
report should include the verification of a functioning HACCP plan,
8. intact and fully completed records and documents associated with CCP's,
records verifying propercalibration and operation of all monitoring
equipment, and properhandling and documentation of deviations. The
HACCP system should also occasionally be verified by an independent
auditor (i.e., corporateoffice, process authority, etc.). This can be done on
either a routine or an unannounced basis. HACCP program review is
recommended whenever there is an ingredient change, product
reformulation, manufacturing process orproceduremodification, or
equipment change. The HACCP team should review the HACCP
program during these events or on a yearly basis, whichever occurs more
frequently.
CONCLUSION The HACCP concept, which focuses on food safety, is
a systematic approach to hazard identification, assessment, and control.
The system offers a rational approachto the controlof biological,
chemical, and physical hazards in foods;it avoids many weaknesses
inherent in the traditional, end product inspection approach. The focus of
the system is to direct attention to the control of key factors that affect the
safety of the food. HACCP is applicable to all parts of the food chain
from production through processing to use in the home.
9. REFERENCES
1. Codex Alimentary Commission, Committee on Food Hygiene. 1991.
Draft principles and application of the Hazard Analysis Critical Control
Point (HACCP) system. ALINORM 93/13, Appendix VI. Food and
Agriculture Organization/World Health Organization, Rome.
2. Corlett, D. A. 1991. Monitoring a HACCP system. Cereal Foods
World 36(l):33-40.
3. Corlett, D. A., and R. F. Stair. 1991. Risk assessmentwithin the
HACCP system. Food Control, April, pp. 71-72.
4. International Association of Milk, Food and Environmental
Sanitarians. 1991. Procedures to implement the Hazard Analysis Critical
Control Point system. International Association of Milk, Food and
Environmental Sanitarians, Ames, IA.
5. International Commission on Microbiological Specifications for Foods
(ICMSF). 1988. Microorganisms in foods. 4. Application of the Hazard
Analysis Critical ControlPoint (HACCP) system to ensure
microbiological safety and quality. Blackwell Scientific Publications,
London
6. National Advisory Committee on Microbiological Criteria for Foods.
1992. Hazard Analysis and Critical ControlPoint system. Int. J. Food
Microbial. 16:1-23.
7. National Food ProcessorsAssociation's Microbiology and Food
Safety Committee. 1992. HACCP and total quality management-
Winning concepts forthe 90's. J. F