The HACCP system is a preventative system that identifies and controls potential hazards in food production. It was developed in the 1960s for the US space program to prevent microbial growth and contamination. Codex Alimentarius later refined it for international use in food safety management systems. The HACCP system can be applied in any facility that handles food, from production to consumption, as it systematically identifies and monitors potential risks and establishes procedures to control them.
Pour les entreprises alimentaires, à tous les maillons de la chaîne de notre alimentation. La preuve de la maîtrise de la qualité hygiénique des denrées alimentaires est l’élément incontournable pour leur développement. Une absence de maîtrise de la sécurité alimentaire est une condamnation à court terme, par perte de confiance des clients, consommateurs compris. C’est donc une contrainte à la fois sociale et économique.
La vérification est une étape importante de la méthode HACCP car elle permet d'assurer que les procédures de sécurité alimentaire sont efficaces et que les produits alimentaires sont sûrs pour la consommation. Si des écarts ou des défaillances sont détectés, des mesures correctives peuvent être mises en place pour améliorer la sécurité alimentaire.
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Ce document réponds à 10 questions que vous pouvez vous poser au sujet d'ISO 22000. Il vous permettra de savoir si ISO 22000 s'adresse à vous, quelles sont les démarches pour y accéder...
Le document est couplé d'un récapitulatif sur les normes ( qu'est ce que c'est, à quoi ça sert, est-ce indispensable...) qui s'adresse surtout aux non-initiés.
Global Manager Group has prepared this presentation to give knowledge of mandatory and most commonly used documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for consumer product visit @ https://www.globalmanagergroup.com/
Pour les entreprises alimentaires, à tous les maillons de la chaîne de notre alimentation. La preuve de la maîtrise de la qualité hygiénique des denrées alimentaires est l’élément incontournable pour leur développement. Une absence de maîtrise de la sécurité alimentaire est une condamnation à court terme, par perte de confiance des clients, consommateurs compris. C’est donc une contrainte à la fois sociale et économique.
La vérification est une étape importante de la méthode HACCP car elle permet d'assurer que les procédures de sécurité alimentaire sont efficaces et que les produits alimentaires sont sûrs pour la consommation. Si des écarts ou des défaillances sont détectés, des mesures correctives peuvent être mises en place pour améliorer la sécurité alimentaire.
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Ce document réponds à 10 questions que vous pouvez vous poser au sujet d'ISO 22000. Il vous permettra de savoir si ISO 22000 s'adresse à vous, quelles sont les démarches pour y accéder...
Le document est couplé d'un récapitulatif sur les normes ( qu'est ce que c'est, à quoi ça sert, est-ce indispensable...) qui s'adresse surtout aux non-initiés.
Global Manager Group has prepared this presentation to give knowledge of mandatory and most commonly used documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for consumer product visit @ https://www.globalmanagergroup.com/
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How is Haccp used in the food industry?
What is Haccp in food service?
What are the seven principles of Haccp?
What is Haccp and why is it used in food production?What is HACCP? What are its 7 Principles?
Food Businesses and Food Safety in INDIA
Seven Principles of Hazard Analysis Critical Control Point for food safety management system based on the principles of will enable hazards to be identified and controlled
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 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:
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5. Introduction 5
Brief history of HACCP
HACCP was developed by Pillsbury for the
NASA space program in the 1971.
Codex Alimentarius (FAO) has developed it for
international use.
Canada refined it in 1992 as the Food Safety
Enhancement Program (FSEP)
11. 11
Terms and Definitions
1- Hazard: Biological, chemical, or physical agent
causes illness or injury in the absence of it’s
control.
2- Hazard Analysis: the process of collecting and
evaluating information on hazards associated
with the food.
12. 12
3- Control:
To manage the conditions of an operation.
To state where correct procedures are being
followed .
4- Control Point: Any step at which biological,
chemical, or physical factors can be controlled.
5- Critical Control Point (CCP): A step at which
control can be applied and is essential to prevent
or eliminate the hazard or reduce it.
13. 13
6- Control Measure: Activity used to prevent,
eliminate, or reduce a significant hazard.
7- Critical Limit: A maximum and/or minimum
value to which a biological, chemical, or physical
parameter must be controlled at a CCP to
prevent, eliminate or reduce the level of hazard.
8- HACCP Plan: the written document of
HACCP principles.
14. 14
9- HACCP System: the result of HACCP
applications.
10- HACCP Team: the group of people
who are responsible for developing,
application and maintaining the HACCP
system.
18. Pre-requisite programs for HACCP
application
1. Premise control.
2. Receiving and storage control.
3. Equipment performance and maintenance
control.
4. Personal training.
5. Sanitation.
6. Recall Procedure.
18
19. 19
Developing a HACCP plan
Establish a HACCP team.
Describe the product and it’s distribution.
Identify intended use and consumers of food.
Construct flow diagram describing the process.
Verify or confirm the diagram on-site.
20. 20
Setup 1: Establish a HACCP team
The HACCP team consists of people from a wide
range of disciplines to be able to identify all
hazards and CCPs.
Setup 2: Describe the product and it’s
distribution
A full description of the product, including
customer specification, should be prepared,
composition, physical/chemical properties of
the raw materials and the final product, the
amount of water available for microbial growth
(aw), the amount of acid or alkali in the
product (PH).
21. 21
Setup 3:
Identify intended use and consumers of food
Describe the intended use information on
whether the product will be consumed directly,
or be cooked, or be further processed.
Setup 4:
Construct flow diagram describing the
process
The first function of the team is to draw up a
detailed commodity flow diagram (CFD) of
the commodity system.
22. 22
Setup 5:
Verify or confirm the diagram on-site
The members of the team should visit the
commodity system (e.g. farm, store, or
manufacturing area) to compare the information
present on the CFD with what actually happens in
practice.
This is known as “walking the line” a step by step
practice to check that all information regarding
materials, practces, controls etc. have been taken into
consideration by the team during the preparation of
the CFD.
24. Food Safety Plan
1للمخاطر تحليل عمل -
STEP 1 -- IDENTIFYING HAZARDS
1- Recognize the flow of food -- the path that
foods travel in your operation
1- Recognize the flow of food -- the path that
foods travel in your operation
2-Identify hazards2-Identify hazards
3-Estimate risks3-Estimate risks
25. • several factors can increase the chance of foodborne
illness:
-- type and age of customer (young, elderly, or immune
suppressed customers may have very low resistance to
foodborne illness);
-- vendors/distributors (must be approved);
-- equipment and facilities (must be in good working
condition);
-- employees (must be trained in safe food handling and
preparation procedures)
Introduction 25
27. Food Safety Plan 27
2- الحرجة السيطرة نقط تحديد
STEP 2 -- IDENTIFYING CRITICAL
CONTROL POINTS
• Critical Control Point: Any point or procedure
in a specific food system at which control can
be applied and a food safety hazard can be
prevented, eliminated or reduced to acceptable
levels.
28. Food Safety Plan 28
3- الحرجة الحدود وضع
STEP 3: Establish Critical limits
• Each control measure associated with a
CCP must have an associated critical limit
which separates the acceptable from the
unacceptable control parameter.
• Temp, time, PH….etc
29. Food Safety Plan
4- المراقبة إجراءات وضع
STEP 4 -- MONITORING CRITICAL
CONTROL POINTS
• Monitoring (checking to see that the
standards/criteria are met) is one of the most
important aspects of the HACCP system.
• CL met to CCP
• Observation, Measurement or Test
30. Food Safety Plan 30
5- التصحيحية الجراءات وضع
STEP 5 -- TAKING CORRECTIVE
ACTION
• Corrective action must be taken promptly if the
CL for a CCP has not been met, e.g.,
continuing to heat to a specified temperature
31. Food Safety Plan
6- للتحقق إجراءات وضع
STEP 6 – CONFIRM THE HACCP
PLAN
1- Collecting samples for analysis
2- Asking monitors
3- Observing operations at CCPs
32. Food Safety Plan
7- بالسجلت للتحتفاظ نظام وضع
STEP 7 -- VERIFYING THAT THE
HACCP PROGRAM IS WORKING
• Once your HACCP system is implemented, you must
verify (confirm) that it is effective over time. Both internal
(quality control) and external (health department)
verifications are helpful.
• Record keeping is an essential part of the HACCP process,
it demonstrates that the correct procedures have been
followed from the start to the end
33. Application of HACCP
RAW MILK
Hazard Analysis
Sal.,
TB.,
Camp.
No.
&
isolation
Pasteurization
CCP
71.7 °C for 15 sec.
Critical limits
Monitored
Corrective
actions
Confirm
HACCP
plan
Microbiological analysis
Keep Record
34. Data required for HACCP
• Data on:
1- Microbiol., Toxin., Chemical
2- Incidence of food born illness
3- legal food safety, MRL
• Food safety data:
1- presence of hazards in raw materials
2- growth rate of pathogen in food products
3- death rate of pathogen under a range of conditions
4- fate of chemicals and toxins during processing, storage,
distribution and use
35. • Raw material, intermediate and final product data:
formulation, PH, aw, packaging, storage and distribution,
shelf life, consumer use and labeling….etc
• Processing data:
1- no. and sequence of all processing stages including
storage
2- range of product time/ temp. conditions
3- handling of rework
4- flow conditions
5- efficacy of cleaning and disinfecting