The document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a system designed to identify and control food safety hazards from production to consumption. It details the history, principles, benefits, and procedures involved in implementing HACCP, emphasizing its importance in ensuring food safety for consumers and industries. Additionally, it discusses the challenges faced in adopting HACCP and delineates its advantages for consumers, businesses, and governments.

1. VIVEKANANDHA
ARTS AND SCIENCE COLLEGE FOR WOMEN
VEERACHIPALAYAM -636007, SANKARI, TAMIL NADU
DEPARTMENT OF MICROBIOLOGY
SUBJECT: FOOD MICROBIOLOGY
TOPIC: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
SUBJECGT INCHARGE: SUBMITTED BY:
DR. R. DINESH KUMAR, T. SHARMILA,
ASSISTANT PROFESSOR, III- BSC MICROBIOLOGY
DEPARTMENT OF MICROBIOLOGY, DEPARTMENT OF MICROBIOLOGY,
VIAAS, SANKARI. VIAAS, SANKARI.

2. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

3. CONTENTS
 Introduction
 Definition
 History of HACCP
 Practicing HACCP
 Principles of HACCP
1 . Condutct a hazard analysis .
2 . Determine the critical control points. (CCPs )
3 . Establish critical limits .
4 . Establish monitoring procedures .
5 . Establish corrective actions .
6 . Establish verification procedures .
7 . Establish record – keeping and documentation procedures .
 Benefits of HACCP
 Reference

4. INTRODUCTION OF HACCP
• The HACCP concept was advanced in 1971 by H.E. Bauman and other
scientist at the Pillsbury company in collaboration with national aeronautics
and space administration ( NASA )and the U.S. Army research laboratories .
• It is now widely embraced by the food industries and by the govermment
regularity agencies around the world as a most cost effective means of
minimizing the occurrence of food born biological ,chemical and physical
hazards .

5. • The national advisory committee on microbiological criteria for foods
reconvened a hazard analysis and critical control point ( HACCP ) working
group in 1995.
• The primary goal was to review the committee’ s November 1992 HACCP
document comparing it to current HACCP guidance prepared by the codex
committee on food hygiene . Based upon its review the committee made
the HACCP .

6. HACCP DEFINITION
• A system which identifies evaluates and controls hazards which are
significant for food safety.
• Developed in early 1970’s in USA for NASA and US Army. Its purpose is to
ensure safety rather than detect.
• 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.

7. • 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 .

9. BRIEF HISTORY OF HACCP
• Developed in the 1960 ‘ s by the Pillsbury corporation and NASA to ensure
food safety for the first manned space missions
- It was determined that food safety was a significant risk to the first
manned space missions .
• In the 1970 ‘ s HACCP was adopted for food safety within the US .
• By the 1980 ‘s HACCP us was spread throughout the United States and
Europe .
- This would enable global trade standards this move is vital to the creation
of a global economy .

10. PRACTICING HACCP
• Personal Hygiene :
 Uniform
 Nails
 Hair
 Bruises
 Diseases
• Work Practices :
 Tools of trade
 Dusters
 Sanitary wipes

11. • Storage :
 Stores
 Kitchen food storage
 Raw meat storage
 Cooked meat storage
 Refrigerator
 Blast chillers
• Handling food correctly :
 Hot & cold
 Complete thawing
 Complete cooking

13. PRINCIPLES OF HACCP
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
possess the possible risk or threat to the health .
 The basic physical hazards are metal contamination presence of inedible
items .
 Any method that can control these hazards needs to be adopted .

14. 2 . Determination of critical control point :
 CCP stands for critical control point .
 At this step the control measures can be applied .
 CCP is essential to prevent or eliminate hazard or to reduce it to an
acceptable level .
 Examples of CCP s 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 ) .

15. 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 ,Ph ,regulatory
levels, etc ..

16. 4 . Establish monitoring 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 .

17. 5 . Establish corrective actions :
 Corrective action is taken when the critical limit is not met .
 Corrective action are pre- decided for each CCP .
 These actions make sure that no any harmful product reaches the market for
consumption .
 How ever 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 .

18. 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 .

19. 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 .

20. 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 wera
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 .

21. • There are clear benefits of implementing HACCP for all sector government
food industry and consumers alike .
1 . 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 ).
•

22. 2 . Benefits to industry :
• Increased consumer and /or government confidence .
• Reduced legal and insurance costs .
• Increased market access .
• Reduction in production costs .
• Improved product consistency .
• Improved staff – management commitment to food safety .
• Decreased business risk .

23. I. Benefits to governments :
• Improved public health .
• More efficient and targeted food control .
• Reduced public health costs .
• Trade facilitation .
II . Barriers :
• Lack of government commitment .
• Lack of customer and business demand .
• Absences of legal requirements .
• Financial constraints .
• Human resource constraints .

24. REFERENCES
• https :// www.fda. Gov / food /hazard –analysis –critical- control-point –
haccp/haccp –principles –application –guidelines .
• www.slideshare . Com
• https ://food .unl .edu/seven –principles –haccp .

25. THANK YOU