HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized method for managing food safety. It involves identifying potential hazards, determining critical control points to minimize risk, establishing limits and procedures for monitoring and correction. The presentation provides an overview of HACCP including its history, principles, benefits and implementation process from conducting a hazard analysis to establishing record keeping procedures.

1. HACCP www.healthyfoodmanagement.com An Abdul Qudoos Presentation

2. What is HACCP? H HAZARD A ANALYSIS & C CRITICAL C CONTROL P POINTS A method, internationally accepted to manage and minimize risk associated with food production An Abdul Qudoos Presentation 2

3. Applicable from farm to fork Common sense approach towards food safety Essentially a preventive system than corrective system Addresses chemical, physical and biological risk What is HACCP? An Abdul Qudoos Presentation 3

4. History of HACCP Pioneered by Pilsbury company in 1960’s for the U.S space research program NASA required food with ‘zero risk’ for their astronauts. It is not a "zero risk" system, but is designed to reduce food safety hazards to a minimum. An Abdul Qudoos Presentation 4

5. Codex Alimentarius Prepared jointly by “WHO” and “FAO” The purpose of Codex Alimentarius is : "To guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade" An Abdul Qudoos Presentation 5

6. WHY HACCP? Historically we always say "Quality costs money," while our competition overseas has been saying, "Quality makes money." And they´ve been proving it. Cost effective, logical, common sense approach to minimize risk of hazards Prevents food borne illnesses Easier and tension free life Enhances Customer satisfaction An Abdul Qudoos Presentation 6

7. Benefits Reduction in contamination risk Reduced recalls/product destruction Market protection Preferred supplier status Greater professionalism Improved marketability Conformance to international practice An Abdul Qudoos Presentation 7

8. Copyrights © Few Slides from this presentation taken-out due to copyrights: Slides 8 to 11 ‘How safe is your Food?’ Slides 28, 30 to 32 ‘Hazards List, Hazard Analysis Form, Establishing Preventive Measures and Determine Critical Control Points’. Slides 35, 38 to 44 ‘Establish Critical Limits, Corrective Action, Establish Verification Procedure, Establish Record Keeping Procedure, HACCP Plan, and HACCP Audit Checklist’. Note: This presentation is purely made for Training and be able to delivered by authorized person only . Not to be exchanged or use without prior approval of the owner. Interested viewers may request a training & copy at info@healthyfoodmanagement.com An Abdul Qudoos Presentation

9. What is a Hazard? Any factor present in the product, which can cause harm to the consumer either through injury or illness. ‘ A biological, chemical or physical property, which may cause a food to be unsafe for human consumption’ An Abdul Qudoos Presentation 12

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11. Biological Hazards Bacteria :- of most concern Gram negative :- Salmonella, Shigella, Escheria coli, Campylobacter jejuni,Vibrio parahaemolyticus Source :- intestine & faeces of man, animal and birds, soil, water, infested raw material, raw milk, poultry and shellfish. Common diseases :- Gastroenteritis, Dysentery, Typhoid, Bloody diarrhea An Abdul Qudoos Presentation 14

12. Biological Hazards Bacteria :- of most concern Gram Positive :- Clostridium botulinum, Clostridium perfringes, Bacillus cereus,Staphylococcus aureus, Listeria monocytogenes. Source :- soil, water, vegetation, marine sediments, animal feaces. They form heat resistant spores, anaerobic organisms. Common diseases :- Poisonous toxins which are lethal and cause paralyses. An Abdul Qudoos Presentation 15

13. Biological Hazards Viruses :- Hepatitis A, SRSV, Norwalk virus. Sources : animal Man Man Causes viral gastroenteritis, explosive vomitting Fungal Mycotoxins Aspergillus flavus, Fusarium, Mucor Aflatoxins, Patulin, Ergot, Tricothenes Causes carcinogenic effect, heamorrhages, oedema, gangrene, acute vomitting. An Abdul Qudoos Presentation 16

14. Biological Hazards Parasites and Protozoa Flatworms, tapeworms, flukes, (Taenia saginata, Trichinella spiralis, Clonorchis sinesis. Source : Under processed infected meat, pork, beef, fish An Abdul Qudoos Presentation 17

15. Chemical Hazards Main sources include: Food chemicals Colours, flavours, preservatives, etc Plant chemicals Toxic metals, Cleaners, sanitisers, oil, petrol, etc Agricultural chemicals Fertilisers, fungicides, pesticides, antibiotics, growth hormones, etc Naturally occurring toxicants Mycotoxins, histamine, ciguatera, poisonous shellfish, etc An Abdul Qudoos Presentation 18

16. Physical Hazards Glass, Metal, Stones, Wood, Plastic, Pests Mainly enter due to negligence. An Abdul Qudoos Presentation 19 Storage Contamination during storage such as condensation, cross contamination (contact with raw foods or by handlers), backflow of water in equipment or container, contamination by leaking or overflowing sewage systems, etc Food from Unsafe Sources For example, raw milk, cracked eggs, wild mushrooms or food from an unknown or uncertain source, etc Residues Poisonous substances such as pesticides, hormones, antibiotics, cleaning substances, sanitizers, freezing salts

17. Pre-requisite program Premises Receiving/storage Equipment performance/maintenance Training & hygiene Sanitation & pest control Health & safety recalls An Abdul Qudoos Presentation 20

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19. Critical Control Points (CCPs) A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a food safety hazard. Loss of control at this point may result in a health risk. An Abdul Qudoos Presentation 22

20. Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures. An Abdul Qudoos Presentation 23

21. Preliminary Steps Assemble a HACCP team The team should be multi-disciplinary Include people who are familiar with actual operations Have the required knowledge and authority to implement changes An Abdul Qudoos Presentation 24

22. Preliminary Steps Describe the product. Includes Product description Composition Method of preservation Packaging Storage conditions Distribution Intended use and consumers Preparation An Abdul Qudoos Presentation 25

23. Preliminary Steps Flow chart all processes Should include all steps Will be used in the hazard analysis process and to develop HACCP plans Verify the flow charts Check for accuracy and completeness Develop traffic flow diagrams Identifies possible contamination points An Abdul Qudoos Presentation 26

24. Hazard identification Identify all hazards Use the process flow charts as a basis but also include all influencing or contributing factors eg. formulation, storage, end use, distribution etc Include potential hazards An Abdul Qudoos Presentation 27

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26. CCP Decision Tree An Abdul Qudoos Presentation 33

27. Critical limits are defined as the criteria that must be met for each preventive measure Should be meaningful and realistic Are used to reduce or eliminate hazards Need to validate the critical limits Critical limits include: Temperature Time Moisture level pH Water activity Available chlorine Visual appearances and texture An Abdul Qudoos Presentation 34

28. Establish Monitoring Procedures Facilitates tracking of operations Indicates trend towards loss of control Action can be taken to bring the process back to control Apply corrective action in deviation Written documentation for verification Measurements include: Physical measurements Chemical measurements Sensory evaluations Visual observations An Abdul Qudoos Presentation 36

29. Monitoring procedures should include: What - describe How - it is monitored Where - in the process the critical limit is monitored Who - is responsible When - continuous, scheduled, sampling Sampling Attribute sampling Must be statistically sound Continuous monitoring (100 %) is preferred where feasible - most reliable An Abdul Qudoos Presentation 37

30. Review of HACCP System Review of the HACCP plan Review of CCP records Review of corrective actions Random sample collection & analysis Review of critical limits HACCP audit An Abdul Qudoos Presentation 45

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32. Find me at: Listing in International Standards – Inclusion in Food Safety Consultants Directory http://www.ifsqn.com/forum/index.php/links/link/44-healthy-food-management/ Listing in International Associations & Publications - http://www.ifsqn.com/forum/index.php/links/link/45-healthy-food-management/ Listing in Indian Food Directory of Consultants / Food Professionals through-out the world - http://www.foodpathshala.com/company.php?cat_id=38 An Abdul Qudoos Presentation 47

33. Abdul Qudoos is one of the world’s emerging food expert. he research & develops food products, writes, review, consults, teach and speaks on food safety, quality, and hygiene topics, he implements systems, set-ups formulations, methods, policies and procedures, help organisations in many ways- maximise competitive advantage, open marketing, customer relationships and their competence. On international level he solved more than 400 food, quality & safety problems, renowned name all round the world you can find out more at www.healthyfoodmanagement.com you can email him at [email_address] An Abdul Qudoos Presentation 48