2. Legal responsibility
Food businesses have a legal responsibility to produce safe food.
A fod business that breaks the law faces:
โข improvement notices โ a fixed time period is set for the company
to rectify problems;
โข prohibition notices โ the company is not permitted to produce
particular food items;
โข prosecution.
3. HACCP
HACCP stands for โHazard Analysis Critical Control
Pointโ.
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.
It is a structured approach to risk assessment and is
one means of satisfying the risk assessment
requirement of UK hygiene legislation.
Food Standards Agency, 2017
4. What does HACCP involve?
Identifying points during the production of a product where potential hazards may
occur.
Analysing the risk of the hazard points happening including the scale of
consequence if they do.
Deciding which points are critical to consumer safety.
Implementing controls, monitoring production and taking action if necessary.
Reviewing the HACCP plan whenever the food operation is altered, and on a regular
basis (e.g. annually) even if no alterations have been made.
5. Qualities of the HACCP
system
HACCP is:
systematic โ potential hazards are identified before there is
a problem;
efficient โ it concentrates the control effort at the stages
where the risk is potentially the highest;
on the spot โ the processes can be controlled immediately
by the food business.
6. How does HACCP help?
HACCP is a method which food businesses can use to ensure
that their products do not put consumers at risk.
The details of a HACCP system will vary as no two businesses
are exactly alike โ but the principles are the same.
7. Hazards
A hazard is a biological, chemical or physical agent that is
reasonably likely to cause illness or injury in the absence of its
control.
In HACCP, hazards refer to the conditions or contaminants in
foods that can cause illness or injury.
8. Types of hazards
The types of hazards which a HACCP plan can focus
on include:
โข biological hazards (e.g. harmful microorganisms);
โข chemical hazards (e.g. those either naturally occurring,
intentionally added or unintentionally added);
โข physical hazards (e.g. glass, stones or metal);
โข packaging quality;
โข equipment reliability.
9. Critical Control Point (CCP)
A Critical Control Point (CCP) is an identifiable point in the
production chain where a hazard may occur.
Action is taken to prevent the hazard from occurring.
This can either be a point, step or procedure at which
control can be applied and is essential to prevent or
eliminate a hazard or reduce it to an acceptable level.
A CCP can be used to control more than one hazard (e.g.
refrigeration storage).
Alternatively, several CCPs may be needed to control one
hazard.
10. Critical Control Point (CCP)
Points may be identified as CCP when hazards can be prevented, for
example:
โข introduction of chemical residue can be prevented by control at
the receiving stage;
โข a chemical hazard can be prevented by control at the formulation
or ingredient-addition stage;
โข pathogenic bacteria growth can be controlled by refrigerated
storage or chilling.
11. Critical Control Point (CCP)
CCP may be identified where hazards can be eliminated, for example:
โข pathogenic (harmful) bacteria can be killed during cooking;
โข metal fragments can be detected by a metal detector and
eliminated by removing the contaminated product from the
processing line;
โข parasites can be killed by freezing.
12. Critical Control Point (CCP)
Points may be identified as CCPs when hazards are reduced
to acceptable levels, for example:
โข the occurrence of foreign objects can be minimised by
manual sorting and automatic collectors;
โข some biological and chemical hazards can be minimised by
obtaining shellfish from approved waters.
13. Seven principles of HACCP
implementation
โข Hazard analysis
โข Determine the Critical Control Points (CCP)
โข Establish critical limits
โข Critical Control Point (CCP) monitoring
โข Corrective actions
โข Establish verification procedures
โข Record keeping procedures
14. 1. Hazard analysis
The first step involves identifying any hazards that must be
prevented, eliminated or reduced to acceptable levels.
All potential hazards, from the receipt of raw materials through to
release of the finished product, must be considered.
A hazard must be controlled if it is likely to occur, and/or likely to
result in an unacceptable risk to consumers.
15. 2. Determine the Critical
Control Point (CCP)
Identifying the Critical Control Point (CCP) at the steps
at which control is essential to prevent or eliminate a
hazard or to reduce it to acceptable levels.
16. 3. Establish critical limits
A critical limit is a maximum or minimum value to which a
biological, chemical or physical limit must be controlled at a
CCP.
This is set in order to prevent, eliminate or reduce a hazard to
an acceptable level.
17. 4. Critical Control Point (CCP)
monitoring
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.
18. 5. Corrective actions
Corrective actions are procedures to be followed when a hazard
is identified in food production.
The aim is to correct and eliminate the cause of the hazard and
bring the CCP back under control.
The cause of problem must be identified to prevent future
recurrence.
19. 5. Corrective actions
Some examples of corrective actions can include:
โข isolating and holding product for safety evaluation;
โข diverting the affected product or ingredients to another
line where deviation would not be considered critical;
โข reprocessing;
โข destroying the product.
20. 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 when a system fails or there is a
significant change in the product or process. Annual checks
will often still be in place even if these two scenarios do not
occur.
21. 7. Record keeping
procedures
Documentation and record keeping help to demonstrate the
effective implementation of the previous principles of HACCP.
This records could be of the development of the HACCP plan, CCP
monitoring, corrective actions or verification activities.
22. 7. Record keeping
procedures
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.
23. Review of HACCP
The design and running of the HACCP scheme should be
revised whenever the food operation is altered.
The scheme should be reviewed from time to time (e.g.
once a year) even when there have been no alterations.
25. What is HACCP?
โข Hazard Analysis and Critical Control Point (HACCP) is an
internationally recognized system for reducing the risk of safety
hazards in food.
โข A HACCP System requires that potential hazards are identified and
controlled at specific points in the process.
โข This includes biological, chemical or physical hazards.
โข Any company involved in the manufacturing, processing or handling
of food products can use HACCP to minimize or eliminate food safety
hazards in their product.
26. Building a HACCP System
โข Implementing a HACCP System requires that both Prerequisite
Programs and HACCP Plans are implemented.
โข Prerequisite programs are programs that are put in place in the
facility to control hazards in the environment, preventing
contamination of the product.
27. Building a HACCP System
โข Prerequisite programs ensure a hygienic environment, and good
manufacturing processes for personnel that reduce the risk of
contamination of the food product.
โข HACCP Plans are prepared for each process or product, and identify
possible hazards and controls in place to make sure the hazards are
eliminated or controlled to ensure acceptable levels in the food
product.
28. Why use HACCP?
โข Awareness of food-borne illness is increasing and concern throughout
the industry is driving the use of HACCP and HACCP based
certification programs.
29. HACCP is based on seven principles:
1. Conduct a Hazard Analysis
๏ผThis is where you evaluate your processes and identify where hazards
can be introduced.
๏ผHazards can be;
๏ง physical (i.e. metal contamination),
๏ง chemical (i.e. can a cleaning product contaminate the product, are
there toxins that could contaminate the product?) or
๏ง biological (at what points could bacteria or virus contaminate your
product?).
30. 1. Conduct a Hazard Analysis
๏ผYou will need to make sure that you have the expertise to make an accurate
evaluation of the hazards.
๏ผThis means that if you do not have sufficient expertise in your organization you
will need to identify external resources that you can use to perform the hazard
analysis.
๏ผThe hazard identification is done in two steps, first the identification of hazards,
then an evaluation of the hazard.
๏ผThe hazard evaluation is a determination of the degree of risk to the user from
the identified hazard.
๏ผOnce the hazard is identified and evaluated the team must identify critical control
points.
๏ผThese are points where the hazard must be controlled or it will present a risk to
the end user.
31. 2. Identify the Critical Control Points
๏ผAt what steps in your process can controls be applied to prevent or
eliminate the hazards that have been identified?
๏ผThese are your critical control points.
๏ผFor each critical control point you will identify the preventive
measure.
๏ผHow will you prevent the hazard?: Use of specific Temperature, ph,
time, procedures?
32. 3. Establish a maximum or minimum limit for
temperature, time, pH, salt level, chlorine level or
other processing characteristic that will control
the hazard.
๏ผThis is the critical limit for the CCP. If this limit is ever exceeded
corrective action must be taken, and all affected product controlled.
33. 4. Establish Critical Limits
๏ผYour next step is to establish criteria for each critical control point.
๏ผWhat criteria must be met to control the hazard at that point?
๏ผIs it a minimum temperature?
๏ผAre there regulatory limits that you must meet for this control point?
34. 5. Establish Monitoring Procedures
๏ผWhat will you measure and how will you measure it?
๏ผYou need to monitor the process at the critical control point and keep
records to show that the critical limits have been met.
๏ผCan you do continuous monitoring of the control point?
๏ผIf not, how often will the measurements need to be performed to
show that the process is under control?
35. 5. Establish Monitoring Procedures
๏ผThe monitoring that takes place at the critical control points is
essential to the effectiveness of the HACCP program.
๏ผThe monitoring program will be made up of physical measurement or
observations that can be done in a timely manner, to provide the
information in a time frame that allows you to take action and control
product if an out of control situation occurs.
36. 6. Establish Corrective Actions
๏ผYou will establish what actions need to be taken if a critical limit is not met.
This will be identified ahead of time for each CCP.
๏ผThe action must make sure that no unsafe product is released.
๏ผThere must also be an evaluation of the process to determine the cause of
the problem and an elimination of the cause.
๏ผThe action or actions taken have two purposes, to control any
nonconforming product resulting from the loss of control, and to identify
the cause, eliminate it and prevent the situation from reoccurring.
๏ผBy identifying the corrective action before an out of control situation
occurs, you are prepared to take action quickly if and when it does occur.
37. 7. Establish Record Keeping Procedures
๏ผYou will determine what records are needed to show that the critical
limits have been met, and the system is in control.
๏ผAddress regulatory requirements and include records from the
development of the system and the operation of the system.
38. 8. Establish Verification Procedures
๏ผThe HACCP plan must be validated.
๏ผOnce the plan is in place, make sure it is effective in preventing the
hazards identified.
๏ผTest the end product, verify that the controls are working as planned.
๏ผPerform ongoing verification of the system.
๏ผAre measuring and monitoring equipment in control?
๏ผWhat are corrective actions showing?
๏ผAre records being maintained as required?
39. โข The Food Safety Management Systems reaches beyond the hazard
analysis critical control point and also incorporates management
systems principles similar to those found in ISO 9001.
โข You will be building a system to manage quality and continual
improvement throughout your organization.
โข It will reach beyond the control systems that we have discussed above
and into how you plan and manage quality into your organization.
