This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses the history and development of HACCP from its origins with NASA to its current global use. The key aspects of developing and implementing an effective HACCP plan are outlined, including assembling a team, creating a flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documentation. The goal of HACCP is to analyze potential food safety hazards and identify ways to eliminate or reduce such hazards to improve food safety.

1. HACCP AND
NUTRITION
LABELLING
BY :JAGADISH.H ,MSC HORT.
DEPARTMENT OF POST HARVEST

2. HACCP
HACCP stands for ‘Hazard Analysis Critical Control
Point’.
HACCP is a system which looks for and prevents
potential problems before they happen.
HACCP may be used by food companies to make
sure they do not break the law by putting consumers
at risk when producing food.

3. What is HACCP?
• A preventive system for assuring the safe
production of food products.
• Common-sense application of technical and
scientific principles

4. What is the purpose of
HACCP?
Prevent, reduce, or eliminate hazards
in foods
Objective of HACCP
To make the product safely and be able to
prove it

5. Critical Control Point (CCP): 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.
Critical Limit: A criterion which separates acceptability from
unacceptability
Corrective Action: Any action to be taken when the results of monitoring
at the CCP indicate a loss of control.
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.
Hazard: A biological, chemical or physical agent in, or condition of,
food with the potential to cause an adverse health effect.

6. Hazards in foods
• Chemical : Pesticide, antibiotic residues, additives
etc.
• Physical: Wood chips, pieces of gloves, metal
fragments etc.
• Biological: Bacterial pathogens, parasites, viruses

7. HACCP
• Food safety in the early twenty-first century is an
international challenge requiring close cooperation
between countries in agreeing standards and in setting up
surveillance systems.
• The behavior of consumers has been gradually changing.
They currently require not only much higher dietary
quality, hygiene and health standards in the products they
purchase, but they also look for certification and
reassurance of products’ origins (national or geographical)
and production methods.

8. History of HACCP
•Hazard Analysis and Critical Control Point (HACCP) was
developed in the 1960s in the United States to ensure
food safety for the first manned National Aeronautics
and Space Administration space missions (NASA).
•NASA required a ‘zero defect’ program to guarantee
safety in the foods astronauts consumed in space.

9. • Since then, HACCP principles have been defined
and endorsed in international food standards
(Codex Alimentarius Commission), and in
European and UK legislation.
Indonesia  SNI 1998
• Pillsbury presented the HACCP system at a
national food protection conference in 1971

10. • 1959. The Pillsbury Company develops concept for NASA.
• 1971. HACCP, as we presently know it, took form at the
US National Conference on Food Protection, where risk
assessment was combined with the critical point concept
(1st mention of HACCP).
• 1972. The Pillsbury Company in the United States
began the application of its HACCP concept to the
manufacture of its consumer food products. Pillsbury
published the first comprehensive treatise on HACCP in
•1F9o7o3d. and Nutrition Board of the National Research
Council/National Academy of Science published two books
recommending that HACCP be used as a product safety
system to ensure the production of safe food and for the
broad application to various categories of non-canned food.

11. • 1989. The U.S. National Advisory Committee on Microbiological Criteria
for Food (NACMCF) developed and approved a standardized and
updated HACCP system, endorsed by federal regulatory agencies
responsible for food safety.
• s1990. The United Nations Codex Alimentarius Commission Food
Hygiene standard embraced HACCP as an internationally accepted
method for ensuring food safety by identifying hazards and monitoring
their Critical Control Points in the process.
• 1997. Codex Document on HACCP principles and application

12. • 1998. FAO/WHO provide guidance for regulatory
assessment of HACCP
• 1998 January. HACCP becomes mandatory for large
meat and poultry manufacturers.
• 1999 January. HACCP becomes mandatory for small
meat and poultry manufacturers.

13. • 1999 September. HACCP becomes mandatory for frozen
dessert manufacturers in the state of Ohio.
• 2000 January. HACCP becomes mandatory for very small
meat and poultry manufacturers.
• 2002 January. The HACCP regulation begins to be
mandatory for processors, small businesses, and very small
businesses.
• 2003. FAO/WHO develop HACCP guidelines.

14. • 2006. Legal requirements to apply HACCP in food
businesses (other than primary production) across
European union.
• 2006+. Increased worldwide use of HACCP in food
safety legislation

15. •The HACCP system has grown to become the
universally accepted method for food safety
assurance.
WHY ???

16. The need for an effective food safety
assurance method
• Foodborne disease are a widespread public health
problem
•Emergence of foodborne disease
• Increased knowledge and awareness of the serious
and chronic health effects
•New food technologies and processing methods
• Increased awareness of the economic consequences
of foodborne disease

17. CONTIND…..
• Increase in the number of vulnerable people
• Industrialization and mass production
•Urbanization
•Changing lifestyle
• Increase tourism and international trade in foodstuffs
• Increase consumer awareness of food safety

18. HACCP
Concept
ASSURING FOOD SAFETY
Identifying potential food safety problems
•Determining how and where these can be
controlled or prevented
•Describing what to do and training the personnel
• Implementation and recording

19. ““FFaarrmm--TToo--TTaabbllee””
Assurance throughout the food
chain

20. Stake holders involved in HACCP

21. Advantages of application of
HACCP:
• Focuses on identifying and preventing hazards from
contaminating food, based on sound science.
• Permits more efficient and effective government
oversight, primarily because record keeping allows
investigators to see how well a firm is complying with
food safety laws over a period, rather than how well it
is doing on any given day.
• Helps food companies to compete more effectively in
the world market.
• Reduces barriers to international trade.

22. Guidelines for the application of
HACCP system:
1. Assemble the HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site verification of flow diagram
6. List all potential hazards, conduct a hazard analysis and
determine control measures
7. Determine CCPs
8. Establish critical limits for each CCP
9. Establish a monitoring system for each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish record keeping and documentation

23. 1. Assemble the HACCP Team
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24. 2. Describe the product
• Describe the product giving detail of its composition, physical/chemical
structure, packaging, safety information, processing treatments, storage
and method of distribution:
• Product Name
• Composition
• End Product Characteristics
• Method of Preservation
• Packaging – Primary
• Packaging – Shipping
• Storage Conditions
• Distribution Method
• Shelf Life
• Special Labeling
• Customer Preparation

25. 3. Identify the intended use
• Identify the intended use of the product, its target
consumer with reference to sensitive population
• Five sensitive groups in the population
•Elderly
•Infants
•Pregnant
•Sick; and
•Immunocompromised

26. 4. Construct a process flow
diagram
• Details of all process activities including inspections, transportation,
storage and delays in the process
• Inputs into the process in terms of raw materials, packaging, water
and chemicals
• Output from the process e.g. waste – packaging, raw materials,
product-in-progress, rework and rejected products.

27. 5. On site verification of the
process flow diagram
• It should be done by all members of the HACCP team
during all stages and hours of operation.
•Validate process flow diagram
•By HACCP Team
•Observe process flow
•Sample activities
•Routine / non routine operations

29. The first step involves identifying any hazards that must be prevented, eliminated
or reduced to acceptable levels.
2. Determine the Critical Control Point
(CICdePn)tifying the Critical Control Point (CCP) at the steps or at which control is
essential to prevent or eliminate a hazard or to reduce it to acceptable levels.
A critical limit is a maximum or minimum value to which a biological,
chemical or physical limit must be controlled at a CCP.
A planned series of observations or measurements need to be taken to assess
whether a CCP is within critical limits.
This also helps to produce an accurate record for future use in verification

30. 5. Corrective actions
Corrective actions, are procedures to be followed when a hazard is identified
in the food production.
The aim is to correct and eliminate the cause of the hazard and bring
CCP back under control.
The cause of problem must be identified to prevent future recurrence.
Establishing corrective actions when monitoring procedures at CCP
is not under control.

31. 6. Verification procedures
Verification procedures are those activities, other than monitoring CCPs, that
verify the HACCP plan and show the system is operating according to the
plan.
This is usually completed annually or when a system fails or there is a
significant change in the product or process.
Establishing procedures, which shall be carried out regularly to verify
7. thRaet thceo mredas ukree oeutplineins gin thpe raobocvee pdaruagrreapshs.
Four different types of HACCP records include:
1. HACCP plan and support documentation used in
developing the plan.
2. Records of CCP monitoring.
3. Records of corrective actions.
4. Records of verification activities.

32. Training
Training of personnel in industry, government and academia in HACCP
principles and applications, and increasing awareness of consumers are
essential elements for the effective implementation of HACCP.
As an aid in developing specific training to support a HACCP plan, working
instructions and procedures should be developed which define the tasks of
the operating personnel to be stationed at each Critical Control Point.
Cooperation between primary producer, industry, trade groups, consumer
organizations, and responsible authorities is of vital importance. Opportunities
should be provided for the joint training of industry and control authorities to
encourage and maintain a continuous dialogue and create a climate of
understanding in the practical application of HACCP.

33. NUTRITION LABELLING

34. Objectives
Identify the information found on the Nutrition Label
Use the Nutrition Label to find healthier snack choices
Understand specific, legal definitions of various terms (e.g., lowfat, light, fat-free)
Gain lessons and activities for teaching about the Nutrition Label

35. What Information is Found on the
Nutrition Label?
 The Nutrition Facts Panel
 Serving Size
 Calories
 Comparison to a Daily
Value
 Amounts of Some Nutrients
(A, C, Calcium, Iron)
 Ingredient List
 Nutrient Content Claims
 Health Claims

36. The Nutrition Facts Label
Let’s begin by looking at the label most
people first see.
Nutrition Facts Label it can seem
confusing. The label doesn’t teach nutrition
but is a valuable nutrition education tool.
Once it is understood, the label is much
easier to interpret and use as a tool in
choosing healthy foods.

37. Serving Size and Calories
The sThe serving sizes that appear on
food labels are based on FDA-established
lists of "Reference Amounts Customarily
Consumed Per Eating Occasion.
example this food label shows 250
calories, and often people think that is the
total for the package. How many calories
are really in this package? (Note:
calories/serving = 250, however there are
two servings per package = 500 calories)
How many times have you seen students
share their macaroni and cheese or a bag
of chips or soda?

38. Information That Must appear on
Nutrition Facts Label
 Total calories
 Calories from fat
 Total fat
 Saturated fat
 Cholesterol
 Sodium
 Total carbohydrate
 Dietary fiber
 Sugars
 Protein
 Vitamin A
 Vitamin C
 Calcium
 Iron

39. Daily Values
• used to determine whether there is a little or a
lot of a nutrient in the amount of food.
• a benchmark to evaluate the nutrient content of
foods.
• based on recommendations for a healthy diet.
Percentages are based on:
2,000 calorie diet
30% calories from fat
10% saturated fat
<300 mg cholesterol
<2400 mg sodium
at least 60% calories from carbohydrate
25-30 grams of fiber

40.  The Nutrition Facts Label provides an extra service by comparing nutrients
in a product with Daily Reference Values (DRV).
 DRVs have been established for macronutrients that are sources of
energy: fat, saturated fat, total carbohydrate (including fiber), and for
cholesterol, sodium, and potassium, which do not contribute calories.
 A daily intake of 2,000 calories was established as the Daily Reference
Values for the Nutrition Facts Label.
 Individuals may have higher calorie needs depending on gender, age, and
level of activity – however this calorie level gives us all a standard
comparison point.

41. No % Daily Value
 Trans Fat
 Sugars
 Protein

42. As you can see, there are three nutrients that have no % Daily
Value.
For Protein: Unless a claim is made, or the food is meant for use by
infants and children under 4 years old, there is no requirement for a
% DV for protein.
Trans fat: Scientific reports link trans fat (saturated fat and
cholesterol) with raising LDL (“bad”) blood cholesterol, which
increases your risk of coronary heart disease, a leading cause of
death in the US.
However, experts could not provide a reference value for trans fat
nor any other information that FDA believes is sufficient to establish
a DV or % DV.

43. Limit These Nutrients
Go slow - the goal is to
stay BELOW 100% of the
Daily Value for each of
these nutrients per day.

44.  As we learned from the Dietary Guidelines, eating too much fat, saturated
fat, trans fat, and cholesterol, or sodium may increase your risk of certain
chronic diseases, like heart disease, some cancers, or high blood
pressure.
 These nutrients are highlighted in yellow, to watch these nutrients and
take it slow. One tip for limiting these nutrients is to stay BELOW 100% of
the DV for each one of these nutrients per day.

45. Get Enough of These
Nutrients
Go for These Nutrients –
Try to get 100% of the
DV for each of these
nutrients each day.

46.  The Nutrition Facts Label only helps track those nutrients to cut back on, it
also helps identify nutrients to consume in adequate or greater amounts.
 Americans often don't get enough dietary fiber, vitamin A, vitamin C,
calcium, and iron in their diets. Eating enough of these nutrients can benefit
health and reduce the risk of some diseases and conditions.
 For example, getting enough calcium may reduce the risk of osteoporosis, a
condition that results in brittle bones as one ages.
 A high-fiber diet improves satiety, laxation, and the possibility of heart
disease, especially when the fiber is soluble and the diet is low in saturated
fat and cholesterol.

47. Read the Nutrition Facts Label
For Total Sugars

48. i. Let’s use some of the information on the label to compare
two products.
ii. Although sugars have no % DV, you can still compare the
two products.
iii. To compare, look at the Nutrition Facts label to determine the
total amount of sugars. The total amount of sugar includes
both naturally occurring and added sugars.

49. The Ingredient List
Lists all of the ingredients for a food by weight, from the most
to the least.
Is a source of information for certain nutrients.
•Is a source of information for people with food allergies.
Example:
INGREDIENTS: WHOLE GRAIN ROLLED OATS, SUGAR, HIGH MONOUNSATURATED
CANOLA OIL, ALMOND PIECES, RAISINS, GOLDEN SYRUP, SALT, CRISP RICE (RICE
FLOUR, SOY PROTEIN, SUGAR, MALT, SALT), SOY LECITHIN, NATURAL FLAVOUR

50. Nutrient Content Claims
 Defined by FDA regulations
 Light = 1/3 fewer calories or
50% less fat than traditional
product
 Low-fat = one serving must
contain no more than 3 grams
of fat
 Low calorie = one serving
contains no more than 40
calories

51. Health Claims
 Calcium-rich foods and reduced risk of osteoporosis.
 Low-sodium foods and decreased risk of hypertension
(high blood pressure).
 Low-fat diet and reduced risk of cancer.
 A diet high in fiber and low in fat, saturated fat, and
cholesterol and the reduced risk of coronary heart disease.
 Folate rich foods and the reduced risk of neural tube birth
defects.

52. The Nutrient Content Claims is strictly defined by regulations
from the Food and Drug Administration (FDA). Typically these
claims are on the front of the label as part of marketing a
product.
There are many terms, the core terms are: free, low, low-fat,
low-saturated fat, low sodium, very low sodium, low cholesterol,
low-calorie.
There are strict definitions for all of these terms.
It's important to remember that fat-free doesn't mean calorie
free.
People tend to think they can eat as much as they want of fat-free
foods. Even if you cut fat from your diet but consume more
calories than you use, you will gain weight.

53. Nutrition Labelling Summary
 Use Nutrition Facts, the ingredient list, nutrition claims and
health claims to make informed food choices.
 Nutrition Facts are based on a specific amount of food -
compare this to the amount you eat.
 Use the % Daily Value to see if a food has a little or a lot of
a nutrient.
Remember: 5% DV or less is a little, 15 % DV or more is a
lot.

54. Use nutrition information on food labels
to help you make better food choices.

55. THANK U