SlideShare a Scribd company logo
1
HACCP
What is
HACCP?
2
3
4
5
6
7
8
It is a standardized, scientific and systematic method to:
assess all potential food safety risks
put in place monitoring control for identified high risks,
to remove or minimize these risks.
HACCP is now recognized as the global standard
for food safety.
9
HACCP
Hazard
◦ Any potential risk to the safety of food to be consumed and/or sold.
◦ Main risks fall into three categories
Physical
Chemical
Microbiological
Analysis
◦ Assessment of the likelihood and severity of all potential risk
Critical Control Point
◦ Focus food safety management at the highest risks
10
HACCP Principles
Codex Alimentarius sets out 7 principles and 12 steps for
establishing a HACCP based program to identify potential risks
and to control/prevent these food safety risks.
It involves documented detail of the people and processes
involved in the food production process.
11
Preliminary Steps
These may include:
◦ Documented Procedures
◦ Good Manufacturing Practices
◦ Staff Training
◦ Cleaning & Hygiene
◦ Pest Control
◦ Approved Suppliers
12
The 7 Principles of HACCP
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCP)
3. Establish critical limits for each CCP
4. Establish the monitoring of each CCP
5. Establish corrective actions for each CCP
6. Establish verification of the HACCP Plan
7. Establish documentation and records
13
The 12 Steps of HACCP
1. Assemble and train the HACCP Team
2. Describe the product
3. Identify its intended use
4. Construct a process flow diagram
5. Verify the flow diagram
6. Apply the 7 Principles of HACCP (Steps 6-12)
14
Step 1 -Assemble the HACCP team
The HACCP Team should consist of people
who have the following skills:
 A knowledge of HACCP
- This person will also act as the Team Leader
 A knowledge of the process and disciplines
 A knowledge of the product and its intended use
 A member of senior management
- to show the commitment of
senior management to the HACCP Plan
15
The Product
Step 2 Describe the product
◦ Product name, ingredients, how it is processed, shelf life,
storage and handling, packaging, labelling and
any particular characteristics
Step 3 Identify its intended use
◦ Identify the consumer
◦ Are there high risk consumers (children, elderly, infirmed)
◦ How will product be used by consumer?
◦ Consumed as is, re-heated or further processed
◦ Instructions for correct use
16
Process Flow Diagram
Step 4 Construct a flow diagram
◦ Determine the scope of the process flow
◦ Draft a flow diagram or chart that shows each step of the process
Step 5 Verify the flow diagram
◦ The verified flow diagram must be documented
17
Step 6 - Conduct Hazard Analysis
Using the verified flow diagram assess the
potential food safety hazards and risks at each step
At each step identify the following hazards
◦ Physical
◦ Chemical
◦ Microbiological
Determine the risk associated with each of the identified
hazards
◦ Likelihood
◦ Severity
18
Identify Hazards
Physical
Sticks, stones, metal, glass, etc.
Chemical
-Naturally occurring toxins – allergens, tannins, anti-nutrients
(gossypol, glucosinulates)
-Naturally produced toxins - mycotoxins
-Man-made toxins
-Insecticides and other agricultural chemicals,
Detergents and sanitizers, Fuels and lubricants
Microbiological
◦ Bacterial - Salmonella, Listeria, E.coli, etc.
◦ Molds and fungi.
◦ Pathogens, viruses, parasites.
19
Assess the Risk
Severity
◦ If the hazard did occur what would be the severity or the outcome?
◦ Fatal, illness, harm, discomfort or no effect
Likelihood
◦ What is the likelihood, probability or frequency
of the hazard actually occurring
◦ All the time, once a month, once a year, never
20
SEVERITY
SCORE
SEVERITY
SCORE
Negligible feed
safety risk
1
Minor feed safety
risk
2
Major feed safety
risk
3
Critical feed
safety risk
4
PROBABLE
FREQUENCY
SCORE
Remotely possible 1
Known to have
occurred in the past
2
Strong possibility of
occurring
3
Has occurred
previously
4
Hazard is present
all the time
5
21
Step 7 – Determine CCPS
Critical Control Points
◦ A critical control point (CCP) is a point, step, or procedure in a
food manufacturing process at which control can be applied and,
as a result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level.
◦ It must be the last point of control for the identified hazard to be
controlled
22
23
Step 8 – Critical Limits
A critical limit is the maximum or minimum value to which a physical, biological, or chemical
hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an
acceptable level.
Some critical limits can be regulated by Government
Typical critical limits may include:
◦ Temperature, time, pH, moisture, water activity, allowable level of contamination
Critical limits are generally referred to as:
◦ Upper or maximum level (UCL)
◦ Lower or minimum level (LCL)
24
Step 9 - Monitoring
Monitoring method should be rapid so as to
allow operators to make a quick decision as to
whether the limit has been breached or not.
Visual monitoring is the most effective and rapid method.
This may include checking temperature
and assessing moisture content.
25
Step 10 – Corrective Action
The HACCP plan must identify the corrective actions
to be taken if a critical limit is not met.
Corrective actions are intended to ensure that no product
is injurious to health or otherwise adulterated.
Corrective actions must bring the process and/or the product back into
control.
Corrective actions may include isolation, rework and disposal.
26
Step 11 - Verification
Verification ensures the HACCP plan is adequate
and is working as intended.
Verification procedures may include such activities
as review of HACCP plans, CCP records, critical limits and
microbial sampling and analysis.
Verification can include:
◦ Internal audits
◦ Alternative and/or external test analysis
◦ Visual observation of CCP procedures
27
Verification also includes 'validation’
– the process of finding evidence for the accuracy
of the HACCP system.
Validation evidence may include:
◦ Scientific evidence for critical limitations
◦ Scientific evidence for potential hazards
◦ Government regulations such as Maximum Residue Limits
◦ Industry Code of Practice
28
Step 12 - Documentation
HACCP requires that all plants maintain certain documents,
including its hazard analysis and written HACCP plan, and
records documenting the monitoring of critical control points,
critical limits, verification activities, and the handling of
processing deviations.
29
30
The 12 Steps of HACCP
1. Assemble and train the HACCP Team
2. Describe the product
3. Identify its intended use
4. Construct a process flow diagram
5. Verify the flow diagram
6. Apply the 7 Principles of HACCP (Steps 6-12)
31
The 7 Principles of HACCP
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCP)
3. Establish critical limits for each CCP
4. Establish the monitoring of each CCP
5. Establish corrective actions for each CCP
6. Establish verification of the HACCP Plan
7. Establish documentation and records
32
THANK YOU! 
33

More Related Content

Similar to HACCP.pptx

Hazard analysis critical control point (haccp)
Hazard analysis critical control point (haccp)Hazard analysis critical control point (haccp)
Hazard analysis critical control point (haccp)
Allwyn Vyas. G
 
Awareness of Codes or Regulations such as Hazard.pptx
Awareness of Codes or Regulations such as Hazard.pptxAwareness of Codes or Regulations such as Hazard.pptx
Awareness of Codes or Regulations such as Hazard.pptx
RusselLabusan1
 
HACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staffHACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staff
minaleasmamaw1
 
HACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staffHACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staff
minaleasmamaw1
 
Medical students seafood safety July 2020
Medical students seafood safety   July 2020Medical students seafood safety   July 2020
Medical students seafood safety July 2020
Shekera Romer-Joseph
 
HACCP PRESENTATION
HACCP PRESENTATIONHACCP PRESENTATION
HACCP ;Definition, and principles
HACCP ;Definition, and principles HACCP ;Definition, and principles
HACCP ;Definition, and principles
kavyaprakash17
 
FQA360S Lecture 02 HACCP 2023 - Week1.pdf
FQA360S Lecture 02 HACCP 2023 - Week1.pdfFQA360S Lecture 02 HACCP 2023 - Week1.pdf
FQA360S Lecture 02 HACCP 2023 - Week1.pdf
thechromozonedimingu
 
H.A.C.C.P
H.A.C.C.PH.A.C.C.P
H.A.C.C.P
Hazel Alfonso
 
HACCP and Food Flow
HACCP and Food FlowHACCP and Food Flow
HACCP and Food Flow
Enairra Saint
 
Haccp and nutrition labelling
Haccp and nutrition labellingHaccp and nutrition labelling
Haccp and nutrition labelling
duet36
 
HACCP (Hazard analysis criticle control point)
HACCP (Hazard analysis criticle control point)HACCP (Hazard analysis criticle control point)
HACCP (Hazard analysis criticle control point)
SHUBHAM PATIDAR FISHERIES ADDAA
 
ICAM Chapter 13.pptx
ICAM Chapter 13.pptxICAM Chapter 13.pptx
ICAM Chapter 13.pptx
FrankieSneeze2
 
Isha singh (haccp- benefits and applications)
Isha singh  (haccp- benefits and applications)Isha singh  (haccp- benefits and applications)
Isha singh (haccp- benefits and applications)
IshaSingh156
 
HACCP Principles.ppt
HACCP Principles.pptHACCP Principles.ppt
HACCP Principles.ppt
YasserBasyouni1
 
Hazard analysis and critical control point in aquaculture
Hazard analysis and critical control point in aquacultureHazard analysis and critical control point in aquaculture
Hazard analysis and critical control point in aquaculture
harapriya behera
 
HACCP for the safety of Livestock Products
HACCP for the safety of Livestock ProductsHACCP for the safety of Livestock Products
HACCP for the safety of Livestock Products
Dr. IRSHAD A
 
HACCP Plan
HACCP PlanHACCP Plan
HACCP Plan
Shyamala C
 
HACCP
HACCPHACCP

Similar to HACCP.pptx (20)

Hazard analysis critical control point (haccp)
Hazard analysis critical control point (haccp)Hazard analysis critical control point (haccp)
Hazard analysis critical control point (haccp)
 
Awareness of Codes or Regulations such as Hazard.pptx
Awareness of Codes or Regulations such as Hazard.pptxAwareness of Codes or Regulations such as Hazard.pptx
Awareness of Codes or Regulations such as Hazard.pptx
 
HACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staffHACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staff
 
HACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staffHACCP-TRAINING for all professional staff
HACCP-TRAINING for all professional staff
 
Medical students seafood safety July 2020
Medical students seafood safety   July 2020Medical students seafood safety   July 2020
Medical students seafood safety July 2020
 
HACCP PRESENTATION
HACCP PRESENTATIONHACCP PRESENTATION
HACCP PRESENTATION
 
HACCP ;Definition, and principles
HACCP ;Definition, and principles HACCP ;Definition, and principles
HACCP ;Definition, and principles
 
FQA360S Lecture 02 HACCP 2023 - Week1.pdf
FQA360S Lecture 02 HACCP 2023 - Week1.pdfFQA360S Lecture 02 HACCP 2023 - Week1.pdf
FQA360S Lecture 02 HACCP 2023 - Week1.pdf
 
H.A.C.C.P
H.A.C.C.PH.A.C.C.P
H.A.C.C.P
 
HACCP and Food Flow
HACCP and Food FlowHACCP and Food Flow
HACCP and Food Flow
 
Haccp and nutrition labelling
Haccp and nutrition labellingHaccp and nutrition labelling
Haccp and nutrition labelling
 
HACCP (Hazard analysis criticle control point)
HACCP (Hazard analysis criticle control point)HACCP (Hazard analysis criticle control point)
HACCP (Hazard analysis criticle control point)
 
ICAM Chapter 13.pptx
ICAM Chapter 13.pptxICAM Chapter 13.pptx
ICAM Chapter 13.pptx
 
Isha singh (haccp- benefits and applications)
Isha singh  (haccp- benefits and applications)Isha singh  (haccp- benefits and applications)
Isha singh (haccp- benefits and applications)
 
HACCP Principles.ppt
HACCP Principles.pptHACCP Principles.ppt
HACCP Principles.ppt
 
Hazard analysis and critical control point in aquaculture
Hazard analysis and critical control point in aquacultureHazard analysis and critical control point in aquaculture
Hazard analysis and critical control point in aquaculture
 
HACCP for the safety of Livestock Products
HACCP for the safety of Livestock ProductsHACCP for the safety of Livestock Products
HACCP for the safety of Livestock Products
 
HACCP Plan
HACCP PlanHACCP Plan
HACCP Plan
 
Haccp plan
Haccp planHaccp plan
Haccp plan
 
HACCP
HACCPHACCP
HACCP
 

More from MissFaith2

EmpTech 4th Q Lesson 2 empowerment technologies
EmpTech 4th Q Lesson 2 empowerment technologiesEmpTech 4th Q Lesson 2 empowerment technologies
EmpTech 4th Q Lesson 2 empowerment technologies
MissFaith2
 
EmpTech 4th Q Lesson 3 Information Communication and Technology
EmpTech 4th Q Lesson 3 Information Communication and TechnologyEmpTech 4th Q Lesson 3 Information Communication and Technology
EmpTech 4th Q Lesson 3 Information Communication and Technology
MissFaith2
 
USF 3rq Quarter Thanksgiving for USF STUDENTS
USF 3rq Quarter Thanksgiving for USF STUDENTSUSF 3rq Quarter Thanksgiving for USF STUDENTS
USF 3rq Quarter Thanksgiving for USF STUDENTS
MissFaith2
 
Questions for Quizbee SCIMATH sample.pptx
Questions for Quizbee SCIMATH sample.pptxQuestions for Quizbee SCIMATH sample.pptx
Questions for Quizbee SCIMATH sample.pptx
MissFaith2
 
Questions for Quizbee SAMPLE SCIENCE QUESTIONS
Questions for Quizbee SAMPLE SCIENCE QUESTIONSQuestions for Quizbee SAMPLE SCIENCE QUESTIONS
Questions for Quizbee SAMPLE SCIENCE QUESTIONS
MissFaith2
 
Energy presentation for students in elementaryy
Energy presentation for students in elementaryyEnergy presentation for students in elementaryy
Energy presentation for students in elementaryy
MissFaith2
 
Pastel Fun Science Machines Presentation.pptx
Pastel Fun Science Machines Presentation.pptxPastel Fun Science Machines Presentation.pptx
Pastel Fun Science Machines Presentation.pptx
MissFaith2
 
house meeting for our own social group s
house meeting for our own social group shouse meeting for our own social group s
house meeting for our own social group s
MissFaith2
 
Invertebrates review questions Invertebrates review questions
Invertebrates review questions Invertebrates review questionsInvertebrates review questions Invertebrates review questions
Invertebrates review questions Invertebrates review questions
MissFaith2
 
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
MissFaith2
 
science 6 mixtures.pptx
science 6 mixtures.pptxscience 6 mixtures.pptx
science 6 mixtures.pptx
MissFaith2
 
pp 1.1 science 9.pptx
pp 1.1 science 9.pptxpp 1.1 science 9.pptx
pp 1.1 science 9.pptx
MissFaith2
 
pp 1.1 science 6.pptx
pp 1.1 science 6.pptxpp 1.1 science 6.pptx
pp 1.1 science 6.pptx
MissFaith2
 
Classroom Checklist.docx
Classroom Checklist.docxClassroom Checklist.docx
Classroom Checklist.docx
MissFaith2
 
pp 1.1 science 6.pptx
pp 1.1 science 6.pptxpp 1.1 science 6.pptx
pp 1.1 science 6.pptx
MissFaith2
 
MARINE FISHES [Autosaved].pptx
MARINE FISHES [Autosaved].pptxMARINE FISHES [Autosaved].pptx
MARINE FISHES [Autosaved].pptx
MissFaith2
 
When Technology and Humanity Cross.pptx
When Technology and Humanity Cross.pptxWhen Technology and Humanity Cross.pptx
When Technology and Humanity Cross.pptx
MissFaith2
 
NANOWORLD.pptx
NANOWORLD.pptxNANOWORLD.pptx
NANOWORLD.pptx
MissFaith2
 
additional topics for midterms.pptx
additional topics for midterms.pptxadditional topics for midterms.pptx
additional topics for midterms.pptx
MissFaith2
 
volcanoes.pptx
volcanoes.pptxvolcanoes.pptx
volcanoes.pptx
MissFaith2
 

More from MissFaith2 (20)

EmpTech 4th Q Lesson 2 empowerment technologies
EmpTech 4th Q Lesson 2 empowerment technologiesEmpTech 4th Q Lesson 2 empowerment technologies
EmpTech 4th Q Lesson 2 empowerment technologies
 
EmpTech 4th Q Lesson 3 Information Communication and Technology
EmpTech 4th Q Lesson 3 Information Communication and TechnologyEmpTech 4th Q Lesson 3 Information Communication and Technology
EmpTech 4th Q Lesson 3 Information Communication and Technology
 
USF 3rq Quarter Thanksgiving for USF STUDENTS
USF 3rq Quarter Thanksgiving for USF STUDENTSUSF 3rq Quarter Thanksgiving for USF STUDENTS
USF 3rq Quarter Thanksgiving for USF STUDENTS
 
Questions for Quizbee SCIMATH sample.pptx
Questions for Quizbee SCIMATH sample.pptxQuestions for Quizbee SCIMATH sample.pptx
Questions for Quizbee SCIMATH sample.pptx
 
Questions for Quizbee SAMPLE SCIENCE QUESTIONS
Questions for Quizbee SAMPLE SCIENCE QUESTIONSQuestions for Quizbee SAMPLE SCIENCE QUESTIONS
Questions for Quizbee SAMPLE SCIENCE QUESTIONS
 
Energy presentation for students in elementaryy
Energy presentation for students in elementaryyEnergy presentation for students in elementaryy
Energy presentation for students in elementaryy
 
Pastel Fun Science Machines Presentation.pptx
Pastel Fun Science Machines Presentation.pptxPastel Fun Science Machines Presentation.pptx
Pastel Fun Science Machines Presentation.pptx
 
house meeting for our own social group s
house meeting for our own social group shouse meeting for our own social group s
house meeting for our own social group s
 
Invertebrates review questions Invertebrates review questions
Invertebrates review questions Invertebrates review questionsInvertebrates review questions Invertebrates review questions
Invertebrates review questions Invertebrates review questions
 
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
-LEADERSHIP for NSTPLEADERSHIP NSTP NSTP
 
science 6 mixtures.pptx
science 6 mixtures.pptxscience 6 mixtures.pptx
science 6 mixtures.pptx
 
pp 1.1 science 9.pptx
pp 1.1 science 9.pptxpp 1.1 science 9.pptx
pp 1.1 science 9.pptx
 
pp 1.1 science 6.pptx
pp 1.1 science 6.pptxpp 1.1 science 6.pptx
pp 1.1 science 6.pptx
 
Classroom Checklist.docx
Classroom Checklist.docxClassroom Checklist.docx
Classroom Checklist.docx
 
pp 1.1 science 6.pptx
pp 1.1 science 6.pptxpp 1.1 science 6.pptx
pp 1.1 science 6.pptx
 
MARINE FISHES [Autosaved].pptx
MARINE FISHES [Autosaved].pptxMARINE FISHES [Autosaved].pptx
MARINE FISHES [Autosaved].pptx
 
When Technology and Humanity Cross.pptx
When Technology and Humanity Cross.pptxWhen Technology and Humanity Cross.pptx
When Technology and Humanity Cross.pptx
 
NANOWORLD.pptx
NANOWORLD.pptxNANOWORLD.pptx
NANOWORLD.pptx
 
additional topics for midterms.pptx
additional topics for midterms.pptxadditional topics for midterms.pptx
additional topics for midterms.pptx
 
volcanoes.pptx
volcanoes.pptxvolcanoes.pptx
volcanoes.pptx
 

Recently uploaded

A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptxA Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptx
thanhdowork
 
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
Ashish Kohli
 
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments UnitDigital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit
chanes7
 
South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)
Academy of Science of South Africa
 
PIMS Job Advertisement 2024.pdf Islamabad
PIMS Job Advertisement 2024.pdf IslamabadPIMS Job Advertisement 2024.pdf Islamabad
PIMS Job Advertisement 2024.pdf Islamabad
AyyanKhan40
 
What is the purpose of studying mathematics.pptx
What is the purpose of studying mathematics.pptxWhat is the purpose of studying mathematics.pptx
What is the purpose of studying mathematics.pptx
christianmathematics
 
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdfLiberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
WaniBasim
 
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movieFilm vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
Nicholas Montgomery
 
The History of Stoke Newington Street Names
The History of Stoke Newington Street NamesThe History of Stoke Newington Street Names
The History of Stoke Newington Street Names
History of Stoke Newington
 
Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School DistrictPride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
David Douglas School District
 
clinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdfclinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdf
Priyankaranawat4
 
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold MethodHow to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
Celine George
 
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective UpskillingYour Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Excellence Foundation for South Sudan
 
Assignment_4_ArianaBusciglio Marvel(1).docx
Assignment_4_ArianaBusciglio Marvel(1).docxAssignment_4_ArianaBusciglio Marvel(1).docx
Assignment_4_ArianaBusciglio Marvel(1).docx
ArianaBusciglio
 
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat  Leveraging AI for Diversity, Equity, and InclusionExecutive Directors Chat  Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
TechSoup
 
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
National Information Standards Organization (NISO)
 
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityNatural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Akanksha trivedi rama nursing college kanpur.
 
Advanced Java[Extra Concepts, Not Difficult].docx
Advanced Java[Extra Concepts, Not Difficult].docxAdvanced Java[Extra Concepts, Not Difficult].docx
Advanced Java[Extra Concepts, Not Difficult].docx
adhitya5119
 
Digital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental DesignDigital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental Design
amberjdewit93
 
The Diamonds of 2023-2024 in the IGRA collection
The Diamonds of 2023-2024 in the IGRA collectionThe Diamonds of 2023-2024 in the IGRA collection
The Diamonds of 2023-2024 in the IGRA collection
Israel Genealogy Research Association
 

Recently uploaded (20)

A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptxA Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptx
 
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
Aficamten in HCM (SEQUOIA HCM TRIAL 2024)
 
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments UnitDigital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit
 
South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)
 
PIMS Job Advertisement 2024.pdf Islamabad
PIMS Job Advertisement 2024.pdf IslamabadPIMS Job Advertisement 2024.pdf Islamabad
PIMS Job Advertisement 2024.pdf Islamabad
 
What is the purpose of studying mathematics.pptx
What is the purpose of studying mathematics.pptxWhat is the purpose of studying mathematics.pptx
What is the purpose of studying mathematics.pptx
 
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdfLiberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
 
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movieFilm vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
 
The History of Stoke Newington Street Names
The History of Stoke Newington Street NamesThe History of Stoke Newington Street Names
The History of Stoke Newington Street Names
 
Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School DistrictPride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
 
clinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdfclinical examination of hip joint (1).pdf
clinical examination of hip joint (1).pdf
 
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold MethodHow to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
 
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective UpskillingYour Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective Upskilling
 
Assignment_4_ArianaBusciglio Marvel(1).docx
Assignment_4_ArianaBusciglio Marvel(1).docxAssignment_4_ArianaBusciglio Marvel(1).docx
Assignment_4_ArianaBusciglio Marvel(1).docx
 
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat  Leveraging AI for Diversity, Equity, and InclusionExecutive Directors Chat  Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
 
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
 
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityNatural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
 
Advanced Java[Extra Concepts, Not Difficult].docx
Advanced Java[Extra Concepts, Not Difficult].docxAdvanced Java[Extra Concepts, Not Difficult].docx
Advanced Java[Extra Concepts, Not Difficult].docx
 
Digital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental DesignDigital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental Design
 
The Diamonds of 2023-2024 in the IGRA collection
The Diamonds of 2023-2024 in the IGRA collectionThe Diamonds of 2023-2024 in the IGRA collection
The Diamonds of 2023-2024 in the IGRA collection
 

HACCP.pptx

  • 3. 3
  • 4. 4
  • 5. 5
  • 6. 6
  • 7. 7
  • 8. 8 It is a standardized, scientific and systematic method to: assess all potential food safety risks put in place monitoring control for identified high risks, to remove or minimize these risks. HACCP is now recognized as the global standard for food safety.
  • 9. 9 HACCP Hazard ◦ Any potential risk to the safety of food to be consumed and/or sold. ◦ Main risks fall into three categories Physical Chemical Microbiological Analysis ◦ Assessment of the likelihood and severity of all potential risk Critical Control Point ◦ Focus food safety management at the highest risks
  • 10. 10 HACCP Principles Codex Alimentarius sets out 7 principles and 12 steps for establishing a HACCP based program to identify potential risks and to control/prevent these food safety risks. It involves documented detail of the people and processes involved in the food production process.
  • 11. 11 Preliminary Steps These may include: ◦ Documented Procedures ◦ Good Manufacturing Practices ◦ Staff Training ◦ Cleaning & Hygiene ◦ Pest Control ◦ Approved Suppliers
  • 12. 12 The 7 Principles of HACCP 1. Conduct a hazard analysis 2. Determine the Critical Control Points (CCP) 3. Establish critical limits for each CCP 4. Establish the monitoring of each CCP 5. Establish corrective actions for each CCP 6. Establish verification of the HACCP Plan 7. Establish documentation and records
  • 13. 13 The 12 Steps of HACCP 1. Assemble and train the HACCP Team 2. Describe the product 3. Identify its intended use 4. Construct a process flow diagram 5. Verify the flow diagram 6. Apply the 7 Principles of HACCP (Steps 6-12)
  • 14. 14 Step 1 -Assemble the HACCP team The HACCP Team should consist of people who have the following skills:  A knowledge of HACCP - This person will also act as the Team Leader  A knowledge of the process and disciplines  A knowledge of the product and its intended use  A member of senior management - to show the commitment of senior management to the HACCP Plan
  • 15. 15 The Product Step 2 Describe the product ◦ Product name, ingredients, how it is processed, shelf life, storage and handling, packaging, labelling and any particular characteristics Step 3 Identify its intended use ◦ Identify the consumer ◦ Are there high risk consumers (children, elderly, infirmed) ◦ How will product be used by consumer? ◦ Consumed as is, re-heated or further processed ◦ Instructions for correct use
  • 16. 16 Process Flow Diagram Step 4 Construct a flow diagram ◦ Determine the scope of the process flow ◦ Draft a flow diagram or chart that shows each step of the process Step 5 Verify the flow diagram ◦ The verified flow diagram must be documented
  • 17. 17 Step 6 - Conduct Hazard Analysis Using the verified flow diagram assess the potential food safety hazards and risks at each step At each step identify the following hazards ◦ Physical ◦ Chemical ◦ Microbiological Determine the risk associated with each of the identified hazards ◦ Likelihood ◦ Severity
  • 18. 18 Identify Hazards Physical Sticks, stones, metal, glass, etc. Chemical -Naturally occurring toxins – allergens, tannins, anti-nutrients (gossypol, glucosinulates) -Naturally produced toxins - mycotoxins -Man-made toxins -Insecticides and other agricultural chemicals, Detergents and sanitizers, Fuels and lubricants Microbiological ◦ Bacterial - Salmonella, Listeria, E.coli, etc. ◦ Molds and fungi. ◦ Pathogens, viruses, parasites.
  • 19. 19 Assess the Risk Severity ◦ If the hazard did occur what would be the severity or the outcome? ◦ Fatal, illness, harm, discomfort or no effect Likelihood ◦ What is the likelihood, probability or frequency of the hazard actually occurring ◦ All the time, once a month, once a year, never
  • 20. 20 SEVERITY SCORE SEVERITY SCORE Negligible feed safety risk 1 Minor feed safety risk 2 Major feed safety risk 3 Critical feed safety risk 4 PROBABLE FREQUENCY SCORE Remotely possible 1 Known to have occurred in the past 2 Strong possibility of occurring 3 Has occurred previously 4 Hazard is present all the time 5
  • 21. 21 Step 7 – Determine CCPS Critical Control Points ◦ A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. ◦ It must be the last point of control for the identified hazard to be controlled
  • 22. 22
  • 23. 23 Step 8 – Critical Limits A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level. Some critical limits can be regulated by Government Typical critical limits may include: ◦ Temperature, time, pH, moisture, water activity, allowable level of contamination Critical limits are generally referred to as: ◦ Upper or maximum level (UCL) ◦ Lower or minimum level (LCL)
  • 24. 24 Step 9 - Monitoring Monitoring method should be rapid so as to allow operators to make a quick decision as to whether the limit has been breached or not. Visual monitoring is the most effective and rapid method. This may include checking temperature and assessing moisture content.
  • 25. 25 Step 10 – Corrective Action The HACCP plan must identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated. Corrective actions must bring the process and/or the product back into control. Corrective actions may include isolation, rework and disposal.
  • 26. 26 Step 11 - Verification Verification ensures the HACCP plan is adequate and is working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. Verification can include: ◦ Internal audits ◦ Alternative and/or external test analysis ◦ Visual observation of CCP procedures
  • 27. 27 Verification also includes 'validation’ – the process of finding evidence for the accuracy of the HACCP system. Validation evidence may include: ◦ Scientific evidence for critical limitations ◦ Scientific evidence for potential hazards ◦ Government regulations such as Maximum Residue Limits ◦ Industry Code of Practice
  • 28. 28 Step 12 - Documentation HACCP requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
  • 29. 29
  • 30. 30 The 12 Steps of HACCP 1. Assemble and train the HACCP Team 2. Describe the product 3. Identify its intended use 4. Construct a process flow diagram 5. Verify the flow diagram 6. Apply the 7 Principles of HACCP (Steps 6-12)
  • 31. 31 The 7 Principles of HACCP 1. Conduct a hazard analysis 2. Determine the Critical Control Points (CCP) 3. Establish critical limits for each CCP 4. Establish the monitoring of each CCP 5. Establish corrective actions for each CCP 6. Establish verification of the HACCP Plan 7. Establish documentation and records
  • 33. 33

Editor's Notes

  1. What does the letters HACCP stand for?
  2. Not practical (most of the food has to be tested)
  3. Not practical or safe
  4. ◦ Time consuming (food has decomposed before test results have been finalized) ◦ Expensive (Too many hazards to test for ◦ Not practical (most of the food has been used for the testing)
  5. The concept of HACCP was developed as a tool for NASA to ensure food safety for astronauts.
  6. The Codex Alimentarius is generally regarded HACCP as the best method to use to achieve FOOD SAFETY. The Codex Alimentarius Commission is a body founded by the Food and Agriculture Organisation (FAO) of the UN and the World Health Organisation (WHO). It is recognized by the World Trade Organisation as an international trade reference point.
  7. It requires an analysis of potential food safety hazards and the risks associated. It includes detailed monitoring and recording of the control of the risks. It identifies what will be done when a risk becomes out of control.
  8. Before implementing the HACCP Plan a number of preliminary or prerequisite procedures need to be established and implemented.
  9. These are
  10. When making a HACCP PLAN, we must follow these 12 steps
  11. The HACCP team must be trained in the 7 Principles and 12 Steps. The HACCP Team meetings must be recorded.
  12. This will provide the HACCP team with correct information to identify the hazards.
  13. Step 4 --◦ Where does the company take control of raw materials? ◦ Where does the company hand-over control to the consumer? Step 5 --◦ On site walk through of the flow chart to verify that the chart does actually represent the true process ◦ “Walking the line” ensures that all information, processes and controls have been accounted for
  14. what could go wrong Identify the hazards that affects the process Identify the steps that hazards likely to occur Decide which hazards are significant Determine the measures necessary to control the hazards
  15. Hazards are anything that could make a food unsafe for consumption and are generally categorized as:
  16. The risk assessment rates the identified hazards according to the severity and likelihood of the hazard occurring.
  17. The HACCP Team determines which hazards are critical and it is these that move onto Step 7. Most important points / steps where the control measure must be used to prevent, eliminate or reduce the hazards to an acceptable level
  18. ◦ It must be the last point of control for the identified hazard to be controlled. ◦ In the following slide the hazards identified as Red and Orange would be CCPs that must be monitored and controlled. ◦ Those identified as Yellow would require monitoring as the minimum level of control.
  19. Establish critical limits for each critical control point that has been identified Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures:
  20. Establish critical control point monitoring requirements Monitoring activities are necessary to ensure that the process is under control at each critical control point. Setup checks for control measures at CCP to confirm that the process is under control and critical limits are not exceeded Codex Alimentarius requires that each monitoring procedure and its frequency be listed in the HACCP plan.
  21. Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit.
  22. Establish procedures for ensuring the HACCP system is working as intended Validation ensures that the procedures have been followed and did what they were designed to do; that is, they were successful in ensuring the production of a safe product. Prove that HACCP plan is working
  23. Establish record keeping procedures
  24. When making a HACCP PLAN, we must follow these 12 steps
  25. These are