The document outlines the seven principles of HACCP (Hazard Analysis Critical Control Point) in food technology, which includes hazard identification, establishing critical control points, and setting critical limits. It emphasizes the importance of monitoring, corrective actions, verification, and proper documentation to ensure food safety. The content aims to guide food safety practices in manufacturing processes to prevent hazardous conditions.

1. HACCP
A N S H I K A B H A R D W A J
F O O D T E C H N O L O G Y
U N I T E S
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2. HACCP: HAZARD
ANALYSIS CRITICAL
CONTROL POINT
WORLD OF FOOD TECHNOLOGY
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3. RealizethatforgivenessisagiftfromGodandtoon
OBJECTIVE
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4. 1.Hazardidentification
2.EstablishCriticalControlPoint(CCP)
3.SetCriticalLimits
4.Monitorthecriticalcontrolpoints
SEVEN PRINCIPLES OF
HACCP
07

5. 5.Establishcorrectiveactions
6.Determineverificationprocedures
7.Maintaindocumentation&recordsystem
SEVEN PRINCIPLES OF
HACCP
07

6. "
STEP1-
HAZARD ANALYSIS
A FOOD SAFETY HAZARD IS ANY BIOLOGICAL,
CHEMICAL OR PHYSICAL PROPERTY THAT MAY
CAUSE A FOOD TO BE UNSAFE FOR HUMAN
CONSUMPTION.
ANALYSIS OF HAZARDS TO IDENTIFY ANY
HAZARDOUS BIOLOGICAL, CHEMICAL, OR
PHYSICAL PROPERTY IN RAW MATERIALS AND
PROCESSING STEPS.
IT IS IMPORTANT TO ASSESS THEIR LIKELINESS
OF OCCURRENCE AND POTENTIAL TO RENDER
FOOD UNSAFE FOR CONSUMPTION.

7. "
STEP2-
DETERMINATION OF
CRITICAL CONTROL
POINTS (CCP)
A critical control point is a point or a step or a
procedure in food manufacturing process at
which control can be applied as a result of
which a food safety hazard can be prevented,
eliminated, or reduced to an acceptable level.

8. "
STEP2-
DETERMINATION OF
CRITICAL CONTROL
POINTS (CCP)
A critical control point is a point or a step or a
procedure in food manufacturing process at
which control can be applied as a result of
which a food safety hazard can be prevented,
eliminated, or reduced to an acceptable level.

9. "
STEP3- ESTABLISHING
ACCEPTABLE LIMITS FOR
CRITICAL CONTROL
POINTS
It is important for determining Critical Limits for
critical control point which separates
acceptability from unacceptability. It is the
maximum /minimum value at which a physical,
biological, or chemical hazard is controlled at a
critical control point to prevent, eliminate, or
reduce to an acceptable level the occurrence of
the identified food safety hazard.

10. "
STEP 4- ESTABLISHING
MONITORING PROCEDURE
FOR CRITICAL CONTROL
POINTS
Monitoring of CCP by a planned sequence of
observations and measurements to assess
whether a critical control point is under control
and also to produce an accurate record system
for verification.

11. "
STEP 5- ESTABLISHING
CORRECTIVE ACTIONS
Monitoring of CCP by a planned sequence of
observations and measurements to assess
whether a critical control point is under control
and also to produce an accurate record system
for verification.

12. "
STEP 6- ESTABLISHING A
VERIFICATION PROCEDURE
Verification of methods, procedures, tests and
other evaluations,together with monitoring for
determining compliances with the HACCP plan.
Verification is required at various steps in
HACCP system
The plant management should also verify
whether the employees are keeping HACCP
records accurately and on time

13. "
STEP 7- ESTABLISHING A
RECORD SYSTEM
Maintaining proper HACCP records is most
important step of the HACCP system.
Accurate and complete HACCP records should
be maintained.

14. THANK YOU
LENTEN RETREAT
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