This document defines key terms related to Hazard Analysis and Critical Control Points (HACCP) and outlines the seven principles of a HACCP system. It describes conducting a hazard analysis to identify food safety hazards, determining critical control points to control hazards, establishing critical limits for control points, monitoring procedures, corrective actions for deviations, recordkeeping, and verification activities to ensure the HACCP system is functioning properly. The seven principles are: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish recordkeeping, and establish verification procedures.

1. HACCP- HAZARD ANALYSIS AND
CRITICAL CONTROL POINT
AMIT SIKARWAR
QUALITY OFFICER

2. DEFINITIONS:-
Control : To take all necessary actions to ensure and
maintain compliance with criteria established in the HACCP
plan.
Control : The state wherein correct procedures are being
followed and criteria are being met. Control measure: Any
action and activity that can be used to prevent or eliminate a
food safety hazard or reduce it to an acceptable level.
Corrective action: Any action to be taken when the results of
monitoring at the CCP indicate a loss of control.
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.

3. Deviation: Failure to meet a critical limit.
Flow diagram: A systematic representation of the sequence of steps or
operations used in the production or manufacture of a particular food item.
HACCP: A system which identifies, evaluates, and controls hazards which are
significant for food safety.
HACCP plan: A document prepared in accordance with the principles of
HACCP to ensure control of hazards which are significant for food safety in
the segment of the food chain under consideration.
Hazard: A biological, chemical or physical agent in, or condition of, food with
the potential to cause an adverse health effect.
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.

4. Monitor: The act of conducting a planned sequence of
observations or measurements of control parameters
to assess whether a CCP is under control.
Step: A point, procedure, operation or stage in the food
chain including raw materials, from primary production
to final consumption.
Validation: Obtaining evidence that the elements of the
HACCP plan are effective.
Verification: The application of methods, procedures,
tests and other evaluations, in addition to monitoring to
determine compliance with the HACCP plan.

5. PRINCIPLES OF THE HACCP
SYSTEM :-
The HACCP system consists of the following seven principles:
1. Conduct a hazard analysis.
2. Determine the Critical Control Points (CCPs).
3. Establish critical limit(s).
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring
indicates that a particular CCP is not under control.
6. Establish procedures for verification to confirm that the
HACCP system is working effectively.
7. Establish documentation concerning all procedures and
records appropriate to these principles and their application.

6. CONDUCT HAZARD ANALYSIS:-
(a)Hazard analysis.
(1) Every official establishment shall
conduct, or have conducted for it, a hazard
analysis to determine the food safety
hazards reasonably likely to occur in the
production process and identify the
preventive measures the establishment can
apply to control those hazards.

7. DETERMINE CCPS:-
Critical control point (CCP) Point, step, or
procedure at which control can be applied
and a food safety hazard can be prevented,
eliminated, or reduced to an acceptable
level
List the critical control points for each of
the identified food safety hazards

8. ESTABLISH CRITICAL LIMITS:-
Maximum or minimum value to which a
process must be controlled at a CCP to
prevent, eliminate, or reduce the hazard to an
acceptable level Most often based on process
parameters
• Time
• temperature
• Physical dimensions
• Water activity
• PH

9. ESTABLISH MONITORING
PROCEDURES:-
Observations or measurements to assess whether
a CCP is within the CONTROL Continuous
preferred If discontinuous must be sufficient to
ensure control Assignment and training of
monitoring personnel is very important
Track control of the process, and correct trends
before deviation occurs Determine when the
process has deviated from the critical limit
Provide a written document to be used in
verification

10. ESTABLISH CORRECTIVE ACTIONS:-
For deviations from CL or unforeseen hazards
Address disposition Ensure no unsafe product is
released Identify and correct the cause Ensure
control of CCP HACCP plan may need
modification
The written HACCP plan shall identify the
corrective action to be followed in response to a
deviation from a critical limit. The HACCP plan
shall describe the corrective action and assign
responsibility for taking the corrective action, to
ensure

11. ESTABLISH RECORDKEEPING
SYSTEM:-
• Establish effective recordkeeping system
• Written evidence documenting the operation of the
HACCP system
• Summary of the hazard analysis
• HACCP plan
• Supporting documentation
• Daily operational records
• Provide for a recordkeeping system that documents the
monitoring of the critical control points. The records
shall contain the actual values and observations
obtained during monitoring.

12. ESTABLISH VERIFICATION:-
• Initial validation (First 90 days)
• Ensures system is adequate to control hazards
• Ongoing verification (Continuous)
• Periodic activities other than monitoring to
ensure that the entire system functions properly
• Reassessment (Periodic as needed)
• Periodic assessment to determines if the system
needs modifying to remain effective

13. THANK YOU