This document provides an overview of Hazard Analysis Critical Control Point (HACCP) principles for food safety. It outlines the weaknesses of traditional food inspection approaches and discusses the history and development of the HACCP system. The key aspects of HACCP include identifying food safety hazards, establishing critical control points, setting critical limits, and monitoring and documentation procedures. The document also describes the roles of regulators and public health inspectors in facilitating HACCP implementation.

1. FOOD HYGIENE
Unit 1: Food Inspection
Topic: Introduction to HACCP
Lecture 7

2. Objectives
At the end of the session, students should be able to:
– Outline correctly the weaknesses of the traditional
approach to inspections
– Outline clearly the historical development of HACCP
– State accurately the advantages of utilizing the HACCP
principles
– Outline clearly the relationship between pre-requisite
programmes and the HACCP system
– Define accurately specific terms related to HACCP
– Identify correctly the 7 HACCP principles
– List accurately the contents to be entailed in a HACCP plan
– Outline clearly the role of regulators/PHI in ensuring
HACCP principles are utilized

3. Outline
• Tradition inspection
• Overview of HACCP
• Scope of the application of HACCP
• Advantages of HACCP
• Definition of terms
• HACCP principles
• HACCP plan
• Role of the regulators

4. Questions to be answered
• Weaknesses of traditional approach to
ensuring food safety
• History of HACCP
• Scope of HACCP
• HACCP principles and an example of each
principle

5. HACCP
• http://www.youtube.com/watch?v=7nbjd_TnU8o&feature=related

6. Traditional Inspection
• Inspection for compliance focussed on GMPs
– Describe the methods, equipment, sanitary
operations, sanitary facilities, and controls for
processed foods, personnel, grounds
• Good Agricultural Practices - GAPs
• Standard Operating Procedures - SOPs
• Sanitation Standard Operating Practices -
SSOPs
GMP for the 21st Century, FDA

7. Traditional Inspections
– Emphasis for prevention and control was based on
inspections
• Frequency
• Thoroughness
– Completeness, time of day, staff on duty, critical process
– Could not provide the degree of food safety desired by
stakeholders
– Emphasis was primarily on aesthetics, sanitation
of facilities and equipment, and habits of
personnel

8. Traditional Inspection
• End Product Testing
– Samples taken limited statistically
• Time & Cost required for testing
• Lab results only identify the effect
– What about the causes?
– What control measures would be required to
prevent a reoccurrence?
• Approach not very scientific

9. Quality Control programmes
Establish QC department
• Conduct internal monitoring
– Physical
– Chemical
– Microbiological
• With a view to improve or ensure compliance
• Concerned about quality standards
• Similar approach to the traditional inspection,
therefore weaknesses are the same
– Very strong emphasis on final product testing

10. HACCP - History
• Developed in 1961
– Pillsbury Company in cooperation with NASA
– US Army Natick Laboratory
• Assure the safety of food products intended for space
travel (pathogens and biological toxins)
• Limited total reliance on end product testing
• The practical and proactive system of HACCP
evolved from efforts to understand and
control food safety failures

11. History
• Concept 1st presented publicly at 1971 US National
Conference on Food Protection
• 1974 HACCP principle incorporated in US regulations for the
production of low-acid foods
• By 1980 most major companies began adopting HACCP
principles in quality assurance programmes
• Mandatory applications
– Fish & Seafood products – 1995 (FDA)
– Meat & poultry industry – 1998 (USDA – FSIS)
– Milk, Juice processing & packaging plants – 2001 (FDA)

12. History
• Adopted by economies
– Europe, Canada, Australia, and New Zealand
• High priority program under Codex Alimentarius
– the world food standards authority
• created in 1963 by FAO and WHO to develop food standards,
guidelines and related texts such as codes of practice under the
Joint FAO/WHO Food Standards Programme
• Today HACCP internationally accepted as an effective
way to ensure product safety
– Pressure from consumers; food trade
• Jamaica’s perspective???

13. History
• Structured and logical
• Proactive/Preventative
• Designed to move away from final product
testing

14. HACCP
• Hazard Analysis Critical Control Points
– management system in which food safety is
addressed through the analysis and control of
hazards from raw material production, procurement
and handling, to manufacturing, distribution and
consumption of the finished product
– Risk assessment tool used to guarantee safety and
quality
– A system/framework which identifies, evaluates, and
controls hazards which are significant for food safety
FSIS

15. HACCP
• “The methodical and systematic application of the
appropriate science and technology to plan, control
and document the safe production of foods”
– Seeks to identify, assess and control hazards in foods
• Basic principle
– “prevention rather than inspection”
• Common sense application of technical and scientific principles to
food production process from farm to table
• Aim – to produce foods safely and be able to prove
that it was produced safely
WHO

16. HACCP
• Stakeholders should have sufficient
information concerning foods and related
procedures
– To identify where and how a hazard may occur
• Producers, processors, distributors, food handlers and
consumers

17. Scope
• Powerful system which is applicable to a wide
range of operations
– Whether simple or complex
• It is used to ensure food safety at all stages of
the food chain
• Manufacturers should not only investigate
their own product and production methods
– Distribution, retail operation and consumer
practices must also be considered

18. AGRICULTURAL IMPUTS
Fertilizers, pesticides, drug
PRMIARY PRODUCTION
Farmers, fishermen
PRIMARY PROCESSING
On farm, dairies, abattoirs
Grain mill
SECONDARY PROCESSING
Canning, freezing, drying
brewing
FOOD DISTRIBUTION
National/international
FOOD CATERING
Restaurants, schools
hospitals
Food Chain

19. Scope
• Product and premises specific
• Other systems exists that are common to all
premises
– Necessary conditions to protect foods under its control
– Traditionally relied on GMPs and GAPs
• Considered as pre-requisites to the development and
implementation of an effective HACCP plan
• Ensures the integrity of the HACCP system
– Provide basic environmental and operating conditions
necessary to produce safe, wholesome foods

20. Advantages of HACCP
• Greater degree of food safety assured
• Offset limitations in final product testing
• Removes some of the subjectivity associated with conventional
inspection procedures
– Know hazards, where likely to exist, project how they could occur, id.
where control must be exercised, decide where to conduct
measurements
• Assists employees in coping with processing irregularities and
equipment break down
• Final responsibility for food safety lies with company
“Options limited based on Vision”

21. Complementary standards
ISO 9000 series
• product quality standards
ISO 22000
• a new standard that specifies the
requirements for a food safety management
system.
• ISO 22000 incorporates all the elements of
HACCP and of Good Manufacturing Practices
(GMP)

22. Pre-requisite Programme
Cleaning & Sanitization
Personal Hygiene
Preventative maintenance
Raw material control
Pest Control
Facilities
Training
Traceability & Recall programmes

23. Food flow diagram

24. Conduct hazard analysis. Prepare flow diagram of steps in the process
Identify the hazard and specify control measures
Identify the CCPs in the process using a decision tree
Establish critical limits/target level to ensure that each CCP is under control
Establish monitoring requirements for CCP by scheduled testing
or observations
Establish corrective action for each breach/ when monitoring indicates
that a particular CCP is out of control
Establish procedures for verification that the HACCP system is
working correctly
Establish effective record keeping procedures concerning all
procedures and records applicable
STEP 1
STEP 7

25. • In an attempt to identify potential hazards, it
is necessary to consider:
– The raw materials used
– Processing procedures
– The manner in which the product will be used
Step 1: Hazard Analysis

26. Step 1: Hazard Analysis
Identify PH foods
Foods that may contain poisonous substances,
pathogens or large numbers of spoilage micro organisms
Identify the potential source and
specific points of contamination
By analysis of each step in the food chain
Determine the potential for micro organisms to survive
Or multiply during production, processing, distribution
Storage and preparation
Assess the risk and severity of hazards identified

27. Step 1: Hazard Analysis
• Procedure
– Get information about the recipe
– Get information about the process
– Get information about the use of the food
• Holding temperature
• Possibility for recontamination
• Shelf life
• Prepare and serve without cooking
• Preparing and cooking the same day
• Preparing, cooking, holding, cooling, reheating and serving

28. Step 1: Hazard Analysis
Risk Assessment
– Risk vs severity
– Risk
• will the hazard always be present
• how often will it be present
– Severity
• Is it life threatening
• Will many people become ill
• Will there be extensive spoilage of the product

29. Risk vs Severity

30. Justifications
• What is the normal microbial load
• Does the microbial population change during processing
until it reaches the consumer
• Does the changes in the microbial population alter the
safety of the food
• To what degree does the normal wear of the equipment
affect the likely occurrence of a physical hazard
• Does the method of packaging affect the multiplication of
pathogens or formation of toxins
• Is the food intended for the general pubic
– Infants, ages, immunocompromised
– Institutional feeding vs home

31. Step 2: ID. CCP
• Find the points in the process where the
identified hazards must be:
– Prevented
– Eliminated
– Reduced to safe levels
– A decision tree is usually used
• Depending on the process, there may be more than one CCP
– Cooking to destroy pathogens in chicken breast
– Cooking and then reheating
– Sealing of cans – cooking temp. and cooling temp
– Milk – pasteurization temp and chilling temp.

32. Decision Tree used for CCP

33. Step 3: Establish Critical Limits
• For each CCP, establish a minimum or
maximum limit that must be met in order to
prevent or eliminate the hazard or reduce it to
a safe level
– Min limit -TT 74C for 15sec
• Can go a step further increase cooking time to 18 secs
– Max limit – 4.4C for chilling
• additives, Aw

34. Step 4: Establish Monitoring procedures
• Once a critical limit has been established
– Determine the best way to ensure it is not exceeded
– Should be able to detect any deviation from specifications
and must provide the information in time for action to be
taken
• Identify who to monitor
• When to monitor
• How to monitor
• Device to be used
• Calibration frequency
Visual observation
Sensory evaluation
Physical measurements
Chemical testing
Microb testing

35. Step 5: Corrective Actions
• Identify the steps that must be taken when a
critical limit is not met
– These steps should be determined in advance
– Should be noted on the log sheet used for
monitoring
• Discard (sealing of cans)
• Continue cooking (eg. Chicken)
• Rewash (fruits for a salad)

36. Step 6: Verify system works
• Plan to evaluate on a regular basis
• Ensure that the goals set were met
– Once per shift ( for chicken)
– Temp logs reviewed weekly to identify pattern
– Changes may be necessary
• Same chicken breast
– Temp not being met towards the end of the week
– Corrective action taken and was duly noted
– What could be the problem

37. Step 7: Documentation
• Maintain HACCP Plan
• Maintain all records obtained when:
– Monitoring activities were performed
– Corrective actions taken
– Verification activities
– Equipment is validated/changed/modified
– Information from suppliers
– Training sessions

38. Development of HACCP plan
• Establish multi-disciplinary team
– Line staff must be included
• Describe product
• Identify intended use and consumer
• Construct flow diagram
• Onsite confirmation of flow diagram
• Conduct hazard Analysis
• Determine the CCP
• Establish critical limits
• Outline monitoring procedures
• Establish corrective action
• Establish verification procedures
• Establish recording and documentation procedures
• Implement the plan

39. Contents of a HACCP plan
• Listing of HACCP team and assigned responsibilities
• Description of product and its intended use
• Food flow diagram indicating CCPs
• Hazards associated with each CCP and preventative measures
• Critical limits
• Monitoring system
• Corrective action plan for deviations from critical limits
• Procedures for verification of HACCP system
• Record keeping procedures

40. HACCP Audits
• Systematic and independent examination to
– determine whether activities and results comply
with the documented procedures
– whether the procedures are implemented
effectively
– suitable to achieve the objectives

41. Rationale – HACCP audit
• The outcome of the audit is to have
established whether the manufacturer has
– implemented a sound HACCP system
– the knowledge and experience needed to
maintain it
– the necessary support (or prerequisite)
programmes in place to assess adherence to
GAPs, GHPs, GMPs

42. Components of HACCP Audit
• Assessment of the management
commitment to support the system
• Assessment of the knowledge, competency
and decision-making capabilities of the
HACCP team members to apply the system
and maintain it
• Assessment of performance of HACCP
system

43. Types of Audits
• Internal HACCP audits
– Internal/external resources
• External HACCP audits
– Raw materials, processes
• Investigative audits

45. Frequency of audits
• Frequency of HACCP audits should be based on:
– the risk category of the product being processed
– the level of commitment of management and the decision-
making leverage of the HACCP team
– the reputation of the company
– previous safety and quality records
– HACCP manual and implementation classification
– training and qualification

46. Role of Government in HACCP
• Ensure appropriate application of the HACCP
principle by food industry
• Facilitate HACCP implementation as deemed
practical and necessary
• Provide leadership in food safety control by
accepting and promoting HACCP
– Enforcers and facilitators
• Regulations may be required
• Voluntary compliance programme
– Dependent on legislative framework as well as the national, regional
and global context

47. Role of the PHI
• Ensure that the HACCP plan is properly designed and
implemented, and is operating effectively
• Enforcement activities should focus on the
conceptual features of the HACCP system rather than
only on the physical features emphasized by the
traditional approach
• Advise and assist industry in the development of
HACCP plans
• Facilitate training activities

48. Summary?

49. Assignment
• Choose a food item/product
• Chart the food flow
• Brain storm to identify the potential hazards
– For each hazard identified – justify
– For each non-hazard – justify why not
• Determine CCP
• Establish critical limit
– Decide on control methods