Food Hygiene - Hazard Analysis and Critical Control Point (HACCP) AND (OHSAS) Occupational Health and Safety Assessment Series 18001

1. TOTΔL QUALITY MANAGEMENT
GROUP 1
VishnuTej
Nilanjan Ghosh
Hriday Bora
MohitTarway

2. ISO 15000:1998
Food Hygiene - Hazard
Analysis and Critical
Control Point (HACCP)

3. WHAT IS HACCP?
•It Identifies, Evaluate and Controls Hazards which are Significant for Food
Safety
•HACCP allows manufacturers to identify hazards as they could occur through the
stages of production so that adequate measures can be implemented so they can
be prevented
•HACCP Team includes: Technical Managers, Company Engineers, Microbiologist,
Quality Manager, Supervisors, External Specialists

4. HAZARD IDENTIFICATION &
CONTROL MEASURES
•The HACCP Team needs to identify hazards which are likely to occur throughout the
production process
•There will be a variety of hazards which could be of microbiological, physical or
chemical origin
•Suitable pre-requisite information & control measures should be compiled to
minimise the impact of the hazards or eliminate the hazard completely

5. WHO SHOULD USE A HACCP
PROGRAMME?
Food Manufacturers should use the HACCP system to ensure that hazards are
identified & controlled before they pose a risk to the end consumer of the product
In many countries is a legal requirement to follow the principles of HACCP

6. PREREQUISITE PROGRAMMES
Building and Equipment design
Cleaning and Sanitization
Proper facilities
I. Storage (Cold, Dry, Chemical)
II. Service (Potable Water, ventilation)
Personal Hygiene
I. Hand Washing
II. Good Hygienic Habits
Maintenance
Waste management
Pest control
Approved
Suppliers
 Staff Training
Operational Control(policy,
procedures, work instructions)

7. CRITICAL CONTROL POINTS (CCPS)
•Manufacturers should assess the severity of
hazards using the Codex decision tree (see
right)
•A production process is only a CCP if it is
critical to product safety & the hazard posed
will not be addressed at a later stage in
production
•If these hazards are not controlled then the
final product may be unsafe & cause harm to
the consumer
•Resources should be concentrated on CCP’s

8. SEVEN PRINCIPLES OF HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

9. ISO 18001:2007
(OHSAS) Occupational
Health and Safety
Assessment Series 18001

10. OHSAS 18001 (OR
OCCUPATIONAL HEALTH AND SAFETY
ASSESSMENT SERIES 18001)It is a management system designed with international standards that helps
institutions controlled their occupational health and safety threats for better
performance.
The history in brief:
•Year 96’:British Standards Industry (BSI) introduced the first OHSAS standard
in 1999 - BSI 8800 provided guidelines for the current version;
•Year 99’:The specification outlines the prerequisites for any occupational
health and safety management system, which aids an institution to enhance
performance;
•Year 2007:Updated to better align with ISO 14001 focusing in health.

11. WHY BS OHSAS 18001
CERTIFICATION?
By obtaining the BS OHSAS 18001 Certification you can prove to your
stakeholders, customers and staff that you are aware of your health
and safety obligations and are looking to minimise the risks that are
associated.

12. THE MAIN BENEFIT OF OBTAINING
BS OHSAS 18001:2007 ARE:
Benefits to you:
•Enhanced reputation as a
health and safety conscious
organisation.
•Reduced risk of potential
litigation cases, for example
through reducing the number
of accidents in the work place.
•Improved productivity of the
workforce as potential for
absenteeism and sickness is
reduced.
Benefits to your customers:
•By conducting rigorous risk and
hazard assessments customers
are reassured that products /
services are delivered within
legal requirements.
•Knowledge that heightened
awareness of health and safety
codes of practice is promoted
throughout the supply chain.

13. Benefits to your staff:
•Peace of mind that they are
employed by a company that
promotes health and safety
in the workplace, and
involvement from all staff to
ensure it is a safe place to
work.
•Ability to take responsibility
for hazard identification and
risk assessment therefore
contributing to accidents /
incident reporting;
consequently improving
morale.
•Job security improved
through enhanced business
performance

14. THE PROCESS TO OBTAIN OHSAS
18001:2007 CERTIFICATION:

15. OHSAS 18001 WAS DEVELOPED WITH THE
GUIDANCE OF THE FOLLOWING NATIONAL STANDARD
BUREAUS AND CERTIFICATION BODIES:
I. British Standards Institution
II. Bureau Veritas Quality International
III. Det Norske Veritas
IV. International Certification Services
V. International Safety Management Organization
VI. Lloyds Register Quality Assurance
VII.National Quality Assurance
VIII.National Standards Authority of Ireland
IX. SFS Certification
X. SGS Yarsley International Certification Services
XI. South African Bureau of Standards
XII.Standards and Industry Research Institute of Standards Australia

16. •Many organizations decide to implement OHSAS 18001 and obtain
registration because it assures employees, customers, shareholders,
suppliers, regulators and the community at large that the company has an
internationally recognized Occupational Health and Safety Management
System (OHSMS) in place.
•When an organization conforms to OHSAS 18001, it ensures that all people
directly or indirectly involved with the company are exposed to a minimum
number of risks. A third party certification ensures that effective steps have
been put in place to avoid accidents and unsafe situations.

17. THΔNK YOU