This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
The Safety measures of Pineapple Jam can be improved, maintained and sustained by implementing HACCP Plan, as it covers all aspects during raw pineapple conversion to Pineapple Jam
Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
To obtained good hygienic Pineapple Jam these CCPs must be controlled and HACCP Plan must revised every year.
Implementation of Food safety and management system in Poultry Industry is discussed in detail in the document. From describing the principles of HACCP as well as its critical control points and critical control limits.
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.
Risk management tools and techniques for environmental monitoring:
Application of HACCP for selecting environmental monitoring locations; Use of risk filtering to determine frequencies of monitoring ; Applying FMEA to assess risks from process equipment – a sterility testing isolator.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
The Safety measures of Pineapple Jam can be improved, maintained and sustained by implementing HACCP Plan, as it covers all aspects during raw pineapple conversion to Pineapple Jam
Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
To obtained good hygienic Pineapple Jam these CCPs must be controlled and HACCP Plan must revised every year.
Implementation of Food safety and management system in Poultry Industry is discussed in detail in the document. From describing the principles of HACCP as well as its critical control points and critical control limits.
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.
Risk management tools and techniques for environmental monitoring:
Application of HACCP for selecting environmental monitoring locations; Use of risk filtering to determine frequencies of monitoring ; Applying FMEA to assess risks from process equipment – a sterility testing isolator.
Hazard Analysis And Critical Control Point (HAPPC). HAPPC is systemic approach for identification, evaluation and control of food safety hazards.
Preventing the problems from occurring is the primary goal of HACCP system. It is logical, scientific approach which controls safety problems in food products. Safety control needs to be monitored in production system related to biological, chemical and physical hazard.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
1. Hazard Analysis and Critical Control
Point (HACCP) System and
Guidelines For Its Application
2. What is HACCP ?
What is HACCP Stand for ?
A systematic approachapproach in identifying, evaluatingidentifying, evaluating
and controlcontrol food safety hazardsfood safety hazards
IdentifiesIdentifies and monitorsmonitors specific food borne hazards
that can adversely affect the safety of food productthat can adversely affect the safety of food product
3.
4. Chronology of HACCP Development
• Develop from P-D-C-A
• 1959 Pillsbury & NASA Food safety
program for astronaut
• 1971 USA distribute HACCP concept
• 1985 Codex added HACCP to
General Principles of Food Hygiene
(Codex-GMP)
5. Chronology of HACCP Development
ProcessInput Out put
GMPs
HACCP
Food
Safety
Production process
Raw material
Premise & environment
Machine & equipment
Food Handler
6. Hazard Analysis
The process of collecting and evaluating information on hazards
and conditions leading to their presence to decide which are
significant for food safety and therefore should be addressed in
the HACCP Plan
Critical Control Point
A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an
acceptable level
8. 5 Preliminary Step
•Genba: Real Place
•Genbutsu: real thing
•Genjitsu: actual Situatuin
•Genba: Real Place
•Genbutsu: real thing
•Genjitsu: actual Situatuin
9. HACCP Principles
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
6.1 Hazard Identification & Analysis :
Raw material,
Ingredient,
packaging
Production
processes
FG Storage,
Delivery
11. HACCP Principles
Identify the cause of this hazard:
contamination, increase number,
survival
ID Step No.
Step title
Material/ process
step
Potential
Hazard(s)
No. Process
12. HACCP Principles
Source(s) of Potential HazardSource(s) of Potential Hazard
Man : Lack of knowledge & awareness
Material : Type / sources of Raw materials
Machine : Maintenance, installation
Measurement: Efficiency, technique
Method : Work Instruction
Environment : Management of work environment
(Glass Control, etc.)
13. HACCP Principles
Sources of information:Sources of information:
1. Record
2. Customer complaint
3. Scientific knowledge
4. In house experiment
5. Standard, Regulation
14. HACCP Principles
Fresh Egg
Mix with ingredients
(vegetable mixes)
Fried in Pan
Vegetable oil
Serve
#1
#2
#3
#4
#5Production of Omlet
15. HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/ process
step
Potential Hazard(s)
Type How to become
hazard
1. Fresh Egg B: Salmonella sp. Salmonella penetrate
into egg through “crack”
on egg shell
C: Alfatoxin Contamination from
feed production
P: Metal shard None
16. HACCP Principles
Any action and activity that can be used to
prevent or eliminate a food safety hazard
or reduce it to an acceptable level
6.2 Control Measure Identification :
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
17. HACCP Principles
Control measure(s) sample :-
Biological H Chemical H Physical H
Temp,
time, pH
Control quantity of use
Pre requisite
program
Determine Maximum
Residue outlet
Control food sources
Use foreign
material detector
Pre requisite
program
Pre requisite
program
18. HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/
process
step
Potential Hazard(s) Control Measure(s)
Type How to become
hazard
1. Fresh Egg B:
Salmonella
sp.
Salmonella
penetrate into egg
through “crack” on
egg shell
1. Inspection before
receiving (WI)
2. Approved Supplier
3. At step #4, can
eliminate this hazard
C: Alfatoxin Contamination
from feed
production
1. Approved Supplier
2. COA from supplier
P: Metal
shard
None -
19. HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard and
how it can cause diverse affect
2. Determine “Control Measure(s)”
20. HACCP Principles
6.3 Hazard Assessment :
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
Evaluate the significant of hazard(s) by assessment from:-
The likely occurrences and severity of their adverse health effects
Likelihood/ severityLikelihood/ severity
21. HACCP Principles
Severity
Likelihood
• Adverse affect to health; death, etc
for example E.coli 0157:H7
•Toxin in high quantity, sudden effect
•Food Law / regulation
• Frequently occur
• Out break
22. HACCP Principles
6.3 Hazard Assessment :
Source of information
Technical knowledge
Experience
Results of controlResults of control
from pre-requisitefrom pre-requisite
programprogram Journal, text book,
Internet, etc.
23. HACCP Principles
Likeli
hood
1 =
Low
Rarely occur < 1 / 1 year
2 =
Mediu
m
Some ( 1 / month)
3 =
High
Usually occur > 12 / year
Severi
ty
1 =
Minim
Annoying (for example; hair)
Example: How to evaluate the likelihoodExample: How to evaluate the likelihood
25. HACCP Principles
Likelihoo
d
Severity
1
Low
2
Medium
3
High
1 :
Minimal
1 2 3
2 : High 2 4 6
3 : Fatal 3 6 9Scores :
1-2 : use control measures – no specific a
3-9 : use decision tree
ant or Hazard Assessment = Likelihood x Severity
Example: How to evaluate the likelihoodExample: How to evaluate the likelihood
26. HACCP Principles
Materia
l/
proces
s step
Potential Hazard(s)
Control Measure(s) Evaluate the significant of
hazard(s)
Type How to
become
hazard
Note S L Co
1. Fresh
Egg
B:
Salmonel
la sp.
Salmonella
penetrate
into egg
through
“crack” on
egg shell
1. Inspection
before receiving
(WI)
2. Approved
Supplier
3. At step #4, can
eliminate this
hazard
Acceptance
level of salmo
in food = not
detect
3 1 3
C:
Alfatoxin
Contaminati
on from
feed
production
1. Approved
Supplier
2. COA from
supplier
No further
process can
eliminate
Frequently
3 3 9
28. HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard and
how it can cause diverse affect
2. Determine “Control Measure(s)”
29. HACCP Principles
CCP Determination
• Determine if that process
step is CCP or not
• How to use “Decision Tree”
7. Determine Critical Control Point:7. Determine Critical Control Point:
30. HACCP Principles
Characteristic of CCP
• Adverse affect of hazard(s) at that step can be prevented
or
• Hazard(s) can be eliminate
or
•Hazard(s) can be reduced to acceptable level
7. Determine Critical Control Point:7. Determine Critical Control Point:
33. HACCP Principles
Codex advise to use decision tree to determine
CCP
But it does not mean that we have to use it in every
circumstance
Individual shall be trained how to use it
34. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or product
No Not a CCP Stop
Q1
CCPDecisionTree
7.2 CCP Decision Tree Determination
35. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or product
No Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
36. Do preventive control measures exist?
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?
Q3
Yes No
Not a CCP Stop
•Delay time
•Cross con.
•Temp.
37. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No
Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4
38. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No
Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4
Yes
Not a CCP Stop
39. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4
Yes
Not a CCP Stop
No
CCPDecisionTree
