hazard analysis and critical control point HACCP

1. 1
Hazard analysis and critical control
points (HACCP)
Dr. Abdirashid Ahmed Hussein
BSc IN Veterinary science department of animal husbandry in university of Somalia (Uniso)
BSc in public health in Somvill university
Email: abwaanrashka39@gmail.com
Lecture: 11

2. Objective
By the end of the lecture you will:
 Define the terms hazard and critical control point.
Understand the purpose of Hazard Analysis Critical Control Point
(HACCP).
 Know the history of HACCP
 Recognize the seven principles in the HACCP process.
 Be aware of HACCP certificate provider.
 Be familiar with some of the HACCP certified companies in Saudi
Arabia.

3. What is the HACCP?
• HACCP stands for ‘Hazard Analysis Critical Control
Point’.
• H Hazard Analysis of all hazards based on the product
description, production process, and operational
conditions.
• A Analysis: Investigation of the hazard
• C Critical Assessment of the likelihood of health
hazards occurring and the identification of guiding
points.
• C Control: Handling of conditions
• P Point: Position in the process
HACCP is a system that identifies, assesses, and controls the biological, chemical, and physical
hazards that are associated with food production or practice to prevent potential problems before
they happen.

4. Why HACCP is important?
 To controls potential hazards in food production.
By monitoring and controlling major food risks, such as microbiological, chemical and physical
dangers, the industry can better assure consumers that the products are safe.
• A properly functioning HACCP system will
result in the production of safer food.
• Benefits:
• Improved food safety
• Increased market access
• Protection against liability
• Drive for continuous improvement
• Enhanced process control

5. History of HACCP
• 1959-1960: NASA wanted to produce food for astronauts to
guarantee food safety.
• 1963: World health organization issued HACCP principles in
Codex Alimentarius ((Book of Food") is a collection of internationally recognized
standards, codes of practice, guidelines and other recommendations relating to foods,
food production and food safety).
• 1973: NASA, American Army Laboratory and Pillsbury group
company made a common project for astronauts in food
production.
• 1985: USA national science academy suggested that HACCP
should be applied in food operations for food safety.

6. Cont.
• 1973: HACCP becomes mandatory for low acid canned food regulations (pH > 4.6).
• 1997: HACCP becomes mandatory for Seafood.
• 1998: HACCP becomes mandatory for large meat and poultry manufacturers.
• 1999: HACCP becomes mandatory for small meat and poultry manufacturers.
• 1999: HACCP becomes mandatory for frozen dessert manufacturers.
• 2000: HACCP becomes mandatory for very small meat and poultry manufacturers.
• 2002: The juice HACCP regulation begins to be mandatory for processors, small businesses,
and very small businesses.

7. Hazards
HACCP
Critical Control Point (CCP)
Identifiable point in the production chain
where a hazard may occur.
Action is taken to prevent the hazard
from occurring.
This can either be a point, step or
procedure at which control can be applied
and is essential to prevent or eliminate a
hazard or reduce it to an acceptable level.
Biological: harmful microorganisms
Chemical: those either naturally occurring,
intentionally added or unintentionally added).
Physical: glass, stones, or metal

8. What are hazards?
 There are 3 types of hazards
• Biological
• Chemical
• Physical
Do not forget cross-contamination
• Microbiological, allergens

9. Biological hazards
Biological hazards can cause illness and include:
• Bacteria: E.coli, Salmonella, Listeria, Campylobacter, Shigella
• Viruses: cold viruses, Hepatitis A, Norwalk virus
• Parasites: Giardia, Cryptosporidium, Trichinella, tapeworms
• Yeasts and moulds
• Any toxin produced by microbiological organisms is also a biological hazard

10. Chemical hazards
Chemical hazards can cause injury or poisoning
and include:
• Naturally occurring substances (e.g. allergens, plant specific
toxins)
• Excessive, intentionally added chemicals: antibiotics,
pesticides, herbicides, fungicides, nitrates
• Accidentally added chemicals: cleaning chemicals, paint, pest
control chemicals

11. Physical hazards
• Physical hazards are foreign objects
that can cause injury:
• Glass
• Metal grindings, screws, nuts, bolts
• Stones, pebbles
• Needles
• Hard plastic
• Bones

12. Where can HACCP be used?
HACCP can be used in any food sector from
production to retail
Production
Processing
Retail and
food service
Transport

13. HACCP plan
• To develop a HACCP plan:
1. A team of individuals within the company.
2. Assistance from outside experts.
• Conducts five preliminary steps.
• Applies the seven HACCP
principles.

14. Step 1: Collect the HACCP Resources/Assemble the
HACCP Team
• Gather as many materials and documents related to food safety as well as assemble a team
to represent different sectors within the industry.
• One HACCP coordinator with HACCP skills should be chosen.
• Other members do not need HACCP skills to be on team.
• The team should represent engineering, production, sanitation, and quality assurance.
• Larger companies can have teams of seven or eight people while small companies may have
teams as small as two or three people.
• The HACCP coordinator should have responsibility for the whole HACCP program and be the
team leader.

15. Step 2: Describe the Product and its Method of Distribution
• The step can contain a short description of how the process happens and/or how the product
is produced or prepared.
• This will help to minimize the potential hazards that might occur.
• To describe the product, the company should answer the following questions:
• 1. Common Name/Description:
• 2. Process Description:
• 3. How is it to be used?
• 4. Type of Package?
• 5. Length of shelf-life; at what temperature?
• 6. Where will it be used?
• 7. Labeling instructions:
• 8. Is special distribution control needed?

16. Step 3: Develop a Complete List of Ingredients and
Raw Materials
• The ingredients and raw materials will help to focus on potential hazards in the
meat product produced.
• Product and Ingredients
• Product:
• Meat Ingredients:
• Non-Meat Ingredients:
• Restricted Ingredients:
• Packaging Materials:
• Casing:

17. Step 4: Develop a Process Flow Diagram
Make a process flow diagram that
identifies steps used to prepare the
product, from receiving through final
shipment.
After the flow diagram is created it should
be confirmed by walking through the plant
to make sure the steps listed on the
diagram describe what happens in
producing the product.

18. Step 5: Meet the Requirements for Sanitation
• Good sanitation guarantees that a safe product is produced.
• Maintaining good sanitation is an excellent foundation for building a HACCP plan.
• It also shows that plant management can successfully implement the HACCP plan.

19. 1. Hazard analysis
2. Determine the Critical Control Points (CCP)
3. Establish critical limits
4. Critical Control Point (CCP) monitoring
5. Corrective actions
6. Establish verification procedures
7. Record keeping procedures
Seven principles of HACCP implementation

20. 1. Hazard Analysis
The first step involves identifying any
hazards that must be prevented, eliminated
or reduced to acceptable levels.
All potential hazards, from the receipt of raw
materials to the finished product, must be
considered.
A hazard must be controlled if it is likely to
occur, and/or likely to result in an
unacceptable risk to consumers.
2. Determine the Critical Control Point (CCP)
Identifying the Critical Control Point
(CCP) at the steps to prevent or
eliminate a hazard or to reduce it to
acceptable levels.

21. 3. Establish Critical Limits
 A critical limit is a maximum or minimum value to which a
biological, chemical or physical limit must be controlled at
a CCP.
 This is set in order to prevent, eliminate or reduce a
hazard to an acceptable level.
4. Critical Control Point (CCP) monitoring
A planned series of observations need to be taken to
determine whether a CCP is within critical limits.
This also helps to create an accurate record for future
use in verification.

22. 5. Corrective actions
 Corrective actions to be followed when a hazard is
identified in the food production.
 The aim is to correct and eliminate the cause of the hazard
and bring CCP back under control.
 The cause of problem must be identified to prevent future
recurrence.
6. Verification Procedures
 Verification procedures are those activities, other than
monitoring CCPs, that verify the HACCP plan and show
the system is operating accordingly.
 This is usually completed yearly or when a system fails
or there is a major change in the product or process.

23. 7. Record Keeping Procedures
Documentation and record keeping help to show the effective application of
HACCP.
These records could be included in the development of the HACCP plan, CCP
monitoring, corrective actions or verification activities.
Four different types of HACCP records include:
1. HACCP plan and support documentation used in developing the plan.
2. Records of CCP monitoring.
3. Records of corrective actions.
4. Records of verification activities.

24. 24

25. Review of HACCP
The design and running of the HACCP structure should be reviewed whenever the
food operation is changed.
The system should be reviewed (e.g. once a year) even when there have been no
changes.

26. Steps to reduce formula contamination:
1. Before opening can of formula, carefully clean the can opener and lid.
2. Opened cans or mixed formula should be stored in clean, closed container.
3. Refrigerate unused portion of formula immediately.
To reduce risk of bacterial infection:
1)Hang no more than 8 to 12 hours supply of formula for open system and 36
to 48 hours for closed one.
2) Discard any formula remaining after that time and add fresh formula using
new feeding container and tube.
HACCP in Administration of TPN Formula

27. HACCP Certificate Provider