LECTURE ON HAZARD ANALYSIS CRITICAL CONTROL POINT

1. HACCP
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2. In this lecture:
Introduction
◦ What is HACCP?
◦ History – Where did it originate?
◦ Objectives - Why use it?
◦ How has/is this achieved traditionally?
◦ How does HACCP work?
Description of Food hazards
◦ Hazards categories explained
◦ Control of hazards
Origins & Vectors of food contamination
Legislation (SA) & International QMS
HACCP terminology
Pre-requisite programs
Integration with other QMS/FSMS
HACCP plan for FPJ360S projects
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3. Introduction – What is HACCP?
HACCP is the acronym used to describe Hazard Analysis and Critical Control Points system.
HACCP is a system of process control that ensures food safety by anticipating food-borne
hazards and creating controls to prevent them.
This system is designed to systematically address food safety management in such a way to
identify the hazards that are likely to occur in the food supply chain and to institute controls
that will prevent these hazards from happening.
It covers all the areas of food production from the growing stage to the consumer.
Processing, storage and distribution of foods are included.
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4. Introduction – History of HACCP
Pioneered in the 1960’s
First used for the space program – Pillsbury and NASA – Stems from
FMEA (Failure, Mode & Effect Analysis) determining potential hazards
and having effective control mechanisms in place.
Adopted by many food processors and the U.S. government
The goal of this project was to provide a program that could nearly
guarantee that food does not contain a biological, chemical, or physical
hazard that could cause food related illness in space.
System launched publicly during 1970’s
Recognised by WHO as the most effective means of controlling
foodborne disease. Now used internationally by FAO (Food & Agricultural
Organisation of WHO), CODEX and NACMCF (National Advisory
Committee on Microbiological Criteria of Foods)
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5. Introduction – Objectives - Why use it?
HACCP is a Food Safety management system aimed at preventing identified
hazards from occurring in food process/handling operations.
It ensures that foods are safe and reduces the reliance of traditional methods of
inspection and testing food attributes that poses a safety hazard.
TRADITIONAL METHODS
◦ Historical service and material quality provision
◦ Vendee goods inward inspection
DISADVANTAGES
◦ Very subjective
◦ Reliant on vendee QC & Purchasing functions
◦ Expensive
◦ Vendee responsible for quality of goods
QA TRENDS
◦ Reduce cost of inspection
◦ Shift responsibility to vendor
◦ Shift from inspection to prevention
◦ Consumer focus (safe & wholesome food)
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Remember FQA260S - SQA

6. How has/is this achieved traditionally?
Traditional way:
◦ Education and training
◦ Inspection of premises and processes
◦ Microbiological testing of plant and product.
Problems:
◦ No unified approach to achieving food safety.
◦ The methods mentioned above were applied at various levels depending on the
manufacturer’s requirements and knowledge.
So, what makes HACCP work?
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7. Introduction – How does it work?
HACCP is a structured logical technique that apply the following steps.
Assessment of how the product is manufactured – from farm to consumer,
o identifying possible hazards,
o establishing at which step in the process these hazards are likely to occur and
o introducing and maintaining preventative control measures to eliminate/reduce to
acceptable levels (think regulation/standard)
Questions to ask?
◦ What (Hazard), Where (source), How, When, Who (responsible)?
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8. Introduction – How does it work? – cont.
o Decide which control measure is critical to food safety (CCP)
o Setting limits for those control measures (CCP) at the points identified
o Monitor those control preventative measures making sure it does not exceed the
safety limits.
o Identify the corrective action (preventative measure) should the limits be exceeded.
o Document the requirements and record all findings as the products are produced.
o Regularly review the system to establish effective performance - audits.
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