Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production to consumption. It identifies hazards and applies controls to ensure food safety at all stages of production. The seven principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. Implementing HACCP benefits consumers through reduced foodborne illness, and benefits industry through increased market access and reduced costs from waste and recalls.
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.
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.
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.
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 assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
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
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4. According to US Food and Drug Administration, “HACCP is a
management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished
product”.
HACCP is designed for use in all segments of the food industry
from growing, harvesting, processing, manufacturing, distributing,
and merchandising to preparing food for consumption.
It is the means of securing food safety from harvesting to
consumption.
Tool to identify the hazards and applying the major for the food
safety.
HACCP can be applied in every step of food processing.
11. 1. Conduct a hazard analysis
Hazard analysis is the very first step.
All the potential hazards are identified in this step
The hazard is defined as the any physical, chemical
and biological agent that possess the possible risk or
threat to the health.
The basic physical hazards are metal contamination,
presence of inedible items. Chemical hazards include
the presence of toxins or any unwanted chemicals and
biological hazard denote the presence of pathogens.
Any method that can control these hazards needs to be
adopted.
12. 2 Determination of critical control point
CCP stands for critical control point.
At this step the control measures can be applied.
Determination of CCP refers to identifying the point at which
the control measures can be applied to eliminate the hazard that
has been previously identified.
CCP is essential to prevent or eliminate hazard or to reduce it
to an acceptable level.
Examples of CCPs may include: Cooking, chilling, metal
detection, setting into suitable temperature.
CCP provides “kill step” (destroys bacteria)or a control step
(prevents or slows down the rate of bacteria) .
13. 3. Establish critical limits
Once the CCP is identified, critical limit points needs to be
assigned for each CCP.
There can be one or more critical limits for each CCP
Critical limits are defined as the maximum and/or minimum
value of CCP such that the hazards are controlled and food
safety is assured.
Critical limits must be defined on the scientific grounds and
basis
Critical limits are usually based on factors such as:
temperature, time, physical dimensions, humidity, moisture
level, water activity (aw), pH, regulatory levels, etc.
14. 4. Establishmonitoring procedures
Generally, refers to the planning and carrying out
monitoring for CCP
Monitoring should be done on regular basis
Monitoring technique may differ based on the CCP
Monitoring is necessary to identify the deviation
and apply the effective measures
Monitoring is also necessary for future purpose
and verification as monitoring process is
documented.
15. 5. Establish corrective actions
Corrective action is taken when the critical limit is not
met
Corrective actions are pre-decided for each CCP
These actions make sure that no any harmful product
reaches the market for consumption
However, ideal circumstances do not always prevail and
deviations from established processes may occur.
An important purpose of corrective actions is to prevent foods
which may be hazardous from reaching consumers.
Where there is a deviation from established critical limits,
corrective actions are necessary.
16. 6. Establish verification procedures
HACCP plan must be validated.
For testing the validity of the plan several steps can
be taken such as checking out the random samples,
reviewing the process, confirming that the CCP are
under control.
Verification activities can be carried out by the
external hired officers or the internal members.
No matter who performs the verification, it should
be unbiased and fairly carried out.
17. 7. Establish record-keeping and documentation procedures
Record keeping is must in HACCP
Records maintained should have the records or
information regarding HACCP plan, CCP, critical
limits, monitoring, corrective action, all the
procedures including the verification procedures.
Record keeping is necessary of validation and proper
application of HACCP.
18. Benefits of HACCP:
Ensures the consumer regarding the safety of the product
Prioritizes food safety and works to eliminate any kind of hazard
Necessary for the consistent quality products
Provides the framework to produce foods safely and to prove they
were produced safely.
Prevents from the possible health outcomes that could have
occurred due to mishandling during food production steps
HACCP is also necessary for obtaining validation.
19. Benefits
• There are clear benefits of implementing HACCP for all sectors:
government, food industry and consumers alike. The following
benefits should encourage businesses and governments to implement
HACCP:
• I) Benefits to consumers
• Reduced risk of food borne disease
• Increased awareness of basic hygiene
• Increased confidence in the food supply
• Improved quality of life (health and socio-economic).
• II) Benefits to industry
• Increased consumer and/or government confidence;
• Reduced legal and insurance costs;
• Increased market access;
• Reduction in production costs (reduced recall/wastage of food);
• Improved product consistency;
• Improved staff-management commitment to food safety
• Decreased business risk
20. Benefits to governments
Improved public health;
More efficient and targeted food control;
Reduced public health costs;
Trade facilitation; and
Increased confidence of the community in the food
supply.
Barriers
Lack of government commitment;
Lack of customer and business demand;
Absence of legal requirements;
Financial constraints;
Human resource constraints;
Lack of expertise and/or technical support;
Inadequate infrastructure and facilities; and
Inadequate communication
![[HAZARD ANALYSIS AND CRITICAL CONTROL
POINTS]
HACCP](https://image.slidesharecdn.com/haccpdone-210813130920/85/HACCP-Definition-and-principles-1-320.jpg)
