This document provides an overview of Hazard Analysis and Critical Control Points (HACCP). It defines HACCP as a system that identifies, evaluates, and controls food safety hazards. The document outlines the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification procedures. It provides details on each principle and how they are applied to ensure food safety is controlled at critical points in the food production process.

1. HAZARDS ANALYSIS AND
CRITICAL CONTROL
POINTS
PRESENTEDBy
FATHIMAhAMEED1

2. OUTLINES
 HACCP
 HACCP plan
 Hazards
 Hazards analysis
 Critical control point
 Creation of HACCP
 Principles of HACCP
 references 2

3. HACCP
 HACCP – Hazard Analysis and Critical Control Point.
 A system which identifies , evaluates & controls hazards.
 Significant for food safety.
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4. HACCP
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5. HACCP
HACCP plan
 A documents prepared in accordance with he principles of
HACCP to ensure control of hazards.
 Which are significant for food safety in the segments of
the food chain under consideration.
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6. HACCP
HAZARDS
 A biological, chemical or physical agent.
 To cause an adverse effect.
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7. HAZARDS SYMBOLS
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8. HACCP
HAZARDS ANALySIS
 The process of collecting and evaluating information on
hazards.
 Which are significant for food safety.
 Yours Should be addressed in the HACCP Plan.
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9. HACCP
Critical Control Point
 A step a which control can be applied & its essential to
prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
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10. HACCP
CREAtION OF HACCP
 The National Advisor Committee on Microbiological Criteria
for Food (NACMCF) working group created guidelines &
redefined the 7 basic principles of HACCP.
 This principles & application published in 1997 by
NACMCF.
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11. PRINCIPLES OF HACCP
A SYSTEMATIC APPROACH TO THE IDENTIFICATION
PREVENTION & CONTROL OF FOOD SAFETY HAZARDS
INCLUDES;
1.
Conduct a
hazard analysis
2.
Determine
critical control
points
3.
Establish
critical limits
4.
Establish
monitoring
procedures
5.
Establish
corrective
action
6.
Establish
record keeping
&
documentation
procedures
7.
Establish
verification
procedures
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12. HACCP
1.Conduct a hazard analysis
 It involves listing the steps in the process & identifying where
significant hazards are likely to occur.
 HACCP will focus on hazards that can be prevented
,eliminated or controlled b the HACCP plan.
 A identification for including & excluding the hazard is
reported & possible control measures are identified.
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13. HACCP
2.Determine critical control points
 A CCP is a point or procedure a which control can be
applied & a food safety hazard can be prevented ,
eliminated to acceptable levels.
 the HACCP team will use a CCP decision tree to help
identify the CCPs in the process.
 CCP may control more than one food safety hazards.
 In some cases more than one CCP is needed to control a
single hazards.
 the numbers of CCP’s needed depends on the processing
steps & a control needed to assure food safety .
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14. HACCP
3.Establish critical limits
 A CCL is a maximum/minimum value to which a
biological, chemical, physical parameters must be
controlled at a CCP to prevent, eliminate or reduce to an
acceptable level he occurrence of food safety hazard.
 CCL is usually measures such as time, temperature,
pH, water activity ,weight.
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15. HACCP
4.Establish monitoring procedures
 HACCP team will describe monitoring procedures
of the critical limit at each critical control point
(CCP).
 It should be describe;
 how the measurements will be taken.
 when the measurements will be taken.
Who is responsible for the measurements
taken.
How frequency the measurements is taken
during production.
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16. HACCP
5.Establish corrective action
 It is a procedure that are followed when a deviation in
a critical limit occur.
 The HACCP team will identify the steps that will be
taken to prevent potentially hazardous food from
entering the food chain & the steps are needed to
correct the process.
 It includes identification of the problems & it taken to
assure that the problem will not occur again.
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17. HACCP
6.Establishrecordkeeping & documentation procedures
 HACCP plan recording information that can be used to
prove that the food was produced safety.
 It also need to include information about the HACCP plan.
 It should includes information on;
The HACCP team
Product description
The hazard analysis
The CCP’s identified
Monitoring system
Critical limits
Corrective actions
Record keeping procedures
Verification procedures 17

18. HACCP
7.Establish verification procedures
 Those activities, other than monitoring , that
determine the validity of he HACCP plan.
 The HACCP identify activities such as;
Auditing of CCP’s
Record review
Prior shipment review
Instruments calibration
Product testing as a part of the verification
activities
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19. REFERENCES
1. http://food.enl.edu/seven-principles-haccp
2. http://foa.org/docrep/005/1579e/1579e03.htm
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