HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to identify, evaluate and control food safety hazards. It is important for reducing risks to consumers, preventing product recalls, creating food handling awareness, and ensuring food safety. Food processing is also important because it provides jobs, adds value to crops, offers import substitutions, enhances shelf life, increases variety and improves food quality. There are four main types of food hazards: physical, chemical, biological, and allergic hazards. Biological hazards from bacteria, viruses and parasites are a major concern for food processing since they can cause foodborne illness.

1. A presentation on the
Importance's of food processing
And HACCP, Types of hazards.
By
Prisca Itangi

2. Definition of HACCP
HACCP stands for hazard Analysis and critical control
point which is a systematic approach to identify, evaluate,
and control food safety hazards that are cause by
biological, chemical or physical agents. This agents can
cause illness if not control.

3. IMPORTANCE OF HACCP
*Reduces he risks to consumers by controlling potential
hazards that may be found in food.
*It reduces the recall of any products that may have been
contaminated due to processing or human error.
*It create awareness to food handling techniques.
*Maintaining food quality and managing food cost.
*To ensure the food served to the guest is safe for
human consumption.

4. IMPORTANCE OF FOOD PROCESSING
*It is a major source of employment.
*Adds value to crops by processing.
*Provides opportunities for import substitution.
*Enhance shelf life.
*Increases variety.
*Improves quality of food.

5. Types of hazards
Physical hazards
These are either foreign materials unintentionally
introduced to food products (e.g. metal fragment in
ground meat) or naturally occurring objects (e.g. bones
in fish) that are hazardous to he consumer. A physical
hazard contaminates a food product at any stage of
production. Other examples of physical hazard are
silvers of glass, human hair, nails, false nails, pieces of
jewelry.

6. Chemical hazards
A chemical hazard is any substance that can cause a
health problem when ingested or inhaled. They include
toxins, dangerous chemicals, residue of excess chemicals
used in processing food products.

7. Biological hazard
Biological hazards are organisms or substance produce
by organisms that pose a threat to human health. This is
a major concern in food processing because they cause
most food borne illness outbreak. Biological hazards are
also called food borne pathos that are capable of causing
human disease. They include:
Bacteria, viruses and parasites.

8. Allergenic hazard
These are those hazards that are caused by allergens in
the foods we eat. Allergens are proteins that can cause
severe and dangerous reactions in some people. When
someone eats a food that contains allergen that they are
allergic to , it produces an abnormal immune response
in the body. Some examples of allergens are milk, eggs,
fish, crustacean shellfish, tree nuts, peanuts, wheat and
soybean.

9. THANKS FOR YOUR KEEN
ATTENION