This document outlines the 12 steps required to develop a Hazard Analysis and Critical Control Points (HACCP) plan according to Codex principles. It discusses assembling a HACCP team with the necessary expertise, describing the product and intended use, constructing a flow diagram, confirming the flow diagram on-site, identifying and analyzing hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, and verifying HACCP procedures. The goal is to apply the seven HACCP principles in a structured manner to develop an effective food safety plan.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
Introduction to HACCP, Its Principles and EstablishmentUnni Sreenivas
This presentation deals with the introduction of HACCP, when it was intially started and how. It showcases the goal of HACCP, the history of HACCP. This slides mainly concentrates on the seven principles of HACCP which are clearly explained
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat.
Iso 22000 2005 food safety management system certification practice guideHenry Nelson
ISO 22000 food safety management systems - Requirements for any organization in the food chain. The standard provides for international harmonization in the field of food safety standards, providing a tool for implementing the HACCP system (Hazard Analysis and Critical Control Points) throughout the food supply chain.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
Introduction to HACCP, Its Principles and EstablishmentUnni Sreenivas
This presentation deals with the introduction of HACCP, when it was intially started and how. It showcases the goal of HACCP, the history of HACCP. This slides mainly concentrates on the seven principles of HACCP which are clearly explained
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat.
Iso 22000 2005 food safety management system certification practice guideHenry Nelson
ISO 22000 food safety management systems - Requirements for any organization in the food chain. The standard provides for international harmonization in the field of food safety standards, providing a tool for implementing the HACCP system (Hazard Analysis and Critical Control Points) throughout the food supply chain.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
HACCP stands for Hazard Analysis Critical Control Point which is important and preliminary step used for ensuring safety of food before it reaches to consumers
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
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The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. Introduction
■ Practical application of HACCP involves applying the seven HACCP principles in a
stepwise fashion to develop a HACCP plan.
■ There are twelve tasks required to develop a HACCP plan and these are designed to
ensure that the seven principles are applied correctly.
■ This allows a structured and practical approach to HACCP plan development.
■ This 12-step HACCP logic sequence is also known as Codex HACCP principles
4. 1. Assemble the HACCPTeam
To fully understand the commodity system and be able to identify all likely hazards and CCPs, it is important that the
HACCP team is made up of people from a wide range of disciplines.The team should include:
• A team leader to convene the group and to direct the work of the
team ensuring that the concept is properly applied. This person must
be familiar with the technique, be a good listener and allow all
participants to contribute.
• specialist with a detailed knowledge of the commodity system is
required. This specialist will have a major role in the production of the
commodity flow diagrams.
• Several specialists, each with an understanding of particular hazards
and associated risks, e.g. a microbiologist, a chemist, a
mycotoxicologist, a toxicologist, a QC manager, a process engineer.
• People, such as packaging specialists, raw material buyers,
distribution staff or production staff, farmers, brokers, who are
involved with the process, and have working knowledge of it.
• The team's progress and results of the analysis should be recorded by
a technical secretary.
5. • Understanding of the process operations, ingredients, and
products on site.
• Knowledge and experience of the equipment, how it works to
achieve process conditions, and the likely failure modes.
• Understanding of the likely hazards and appropriate control
mechanisms, including product design safety criteria, process
controls, including how to validate all the necessary control
requirements.
• Knowledge and experience of HACCP principle application.
The essential expertise within the HACCP team includes:
6. 2. Describe the Product/Process
The product/process description should include:
• Main ingredient groups to be used or “work-in-progress”
(WIP) inputs to process modules
• Main processes and how materials are prepared/handled
• Production environment and equipment layout
• Hazard types to be considered, if known
• Key control measures available through formulation,
processes, and prerequisites
• Packaging/wrapping if appropriate to scope of study
• Safe product design characteristics
7. 3. Identify the Product’s Intended Use
• Information on whether the product will be consumed directly,
or be cooked, or be further processed, will all have a bearing on
the hazard analysis
• The nature of the target group for the product may also be
relevant, particularly if it includes susceptible groups such as
infants, the elderly, and the malnourished.
• The likelihood of misuse of a product should also be considered,
such as the use of pet food as a human food, either by accident
or design.
• Intended use and consumer group information is usually
included as part of the product and process description record
• provide information to the consumer about how to handle,
store, and prepare (including cooking, as appropriate) the food
item safely and this can be derived once the intended use
and potential misuse of the product are established.
9. 4. Construct flow diagram
• A process flow diagram outlines all the process activities in the operation being studied.
This should list all the individual activities in a stepwise manner and should show the interactions of the
different activities.
• The purpose of the process flow diagram is to document the process and provide a foundation for the
hazard analysis.
Primary Step:-
draw up a detailed commodity flow diagram (CFD) of the commodity
system, or that part of it which is relevant
expertise of the commodity specialist is important at this stage
Commodity systems will differ in detail in different parts of the
world, and even within one country there may be a number of
variants
Secondary Step:-
detailed for each factory, using generic flows only as a guide
10. 5. On-site confirmation of flow diagram
1. Team should visit the commodity system (e.g. farm, store or manufacturing area) to
compare the information present on the CFD with what actually happens in practice
2. a step by step practice to check that all information regarding materials, practices, controls
etc. have been taken into consideration by the team during the preparation of the CFD
3. Information such as time of harvest, drying procedures, storage conditions, the marketing
chain, socio-economic factors, grading systems and any incentive for improved quality or
safety, and processing systems, should be collected and included in the CFD as appropriate.
4. The completed process flow diagram should then be signed off and dated as valid and it is
important to make sure that this is done before the hazard analysis commences.
5. The site for which the HACCP plan is being designed should be visited as many times as
possible to ensure that all relevant information has been collected.
12. 6. Identify and Analyse hazard (principle 1)
Effective hazard identification and hazard analysis are the keys to a successful HACCP
Plan.
All real or potential hazards that may occur in each ingredient and at each stage of the
commodity system should be considered.
• Biological: typically foodborne bacterial pathogens such
as Salmonella, Listeria and E. coli, also viruses, algae, parasites and fungi.
• Chemical: There are three principle types of chemical toxins found in foods:
naturally occurring chemicals, e.g. cyanides in some root crops, and allergenic
compounds in peanuts; toxins produced by micro-organisms, e.g. mycotoxins, and
algal toxins; and chemicals added to the commodity by man to control an identified
problem, e.g fungicides or insecticides.
• Physical: contaminants such as broken glass, metal fragments, insects or stones.
13. 7. Determine the CCPs (principle 2)
• Each step in the commodity flow diagram should be taken in turn and the relevance of each
identified hazard should be considered.
• The team must determine whether the hazard can occur at this step, and if so whether
control measures exist.
• If the hazard can be controlled adequately, and is not best controlled at another step, and is
essential for food safety, then this step is a CCP for the specified hazard.
• A decision tree can be used to determine CCPs
• If a step is identified where a food safety hazard exists, but no adequate control measures can
be put in place either at this step or subsequently, then the product is unsafe for human
consumption.
• Production should cease until control measures are available and a CCP can be introduced.
14. 8. Establish Critical limits for CCPs (principle 3)
• Critical limits must be measurable and must be established for all
CCPs
• involving criteria such as temperature and time, pH, moisture, etc.,
critical limits need to be based on scientific and experimental data,
industry or legislative standards, and/or historical evidence.
• All critical limits, and the associated permissible tolerances, must be
documented in the HACCP Plan Worksheet, and included as
specifications in operating procedures and work instructions.
• everyday process parameters would achieve the critical limit within
the normal process variation.This is done by validating the process
• Critical limits are expressed as absolute values (never a range) that
define the barrier between “safe” and “potentially unsafe.” Critical
limits must be measurable and must be established fof CCPs.
15. 9.Establish a monitoring procedure(principle 4)
• Monitoring requirements that would demonstrate that the
CCPs are being controlled within the appropriate critical limits
need to be specified by the HACCP team during the HACCP
study.
• Each monitoring activity should have a person (often called a
CCP monitor) who is allocated to perform the monitoring task,
record the results and take any necessary actions.
• In manufacturing, monitoring is usually done by production
line personnel who are involved in operating the processes
where the CCPs are located.
• The frequency of monitoring should also be defined and this
will require consideration of the process speed/throughput.
• corrective action can be taken as quickly as possible so that
loss of product will be avoided or minimised.
16. 10. Establish Corrective Actions (principle 5)
• When monitoring shows that there is a deviation from a defined
critical limit, corrective action needs to be taken.
• This must deal both with the product produced while the process is
out of control (it may need to be destroyed or reprocessed)
and with the process fault that has caused the CCP deviation.
• Corrective actions must ensure that the CCP has been brought back
under control.They must also include appropriate disposition of any
affected commodity or product.
• Corrective action can then be applied to pre-empt a deviation and
prevent the need for any product disposition.
• Specific actions are needed that will handle potentially unsafe
product and bring the process back under control without delay.
17. 11.Verifying HACCP Procedures (principle 6)
• Once the HACCP plan is in routine operation, it must be verified and
reviewed at regular intervals.This should be a task of the person
charged with the responsibility for that particular component of the
commodity system
• collecting samples for analysis by a method different from the
monitoring procedure
• Asking questions of staff, especially CCP monitors
• Observing operations at CCPs
• formal audit by independent person
• validation is asking whether the HACCP plan is capable of
controlling all relevant hazards if correctly implemented, while
verification is asking whether there is compliance with food safety
requirements defined in the HACCP plan when it is working in
practice.
18. 12. Documentation and Record keeping (principle 7)
• It demonstrates that the correct procedures have been followed
from the start to the end of the process, offering product
traceability.
• It provides a record of compliance with the critical limits set, and can
be used to identify problem areas.
• Records that should be kept include: all processes and procedures
linked to GMP, GHP, CCP monitoring, deviations, and corrective
actions.
• Documents should also include those that recorded the original
HACCP study, bulk of the documentation will be records concerned
with the monitoring of CCPs and corrective actions taken.
• Record keeping can be carried out in a number of ways, ranging
from simple check-lists, to records and control charts.
HACCP uses multidisciplinary teams to ensure that decisions about food safety hazards and their control are taken by people with the correct blend of knowledge, skills and experience to collectively understand the risks to consumer health and how these can be minimized. This multidisciplinary aspect of the HACCP team is believed to be one of the most powerful strengths of HACCP.
This step considers information both about the product(s) and the process and helps HACCP team members to understandthe background to the operations that they are about to study. Normally the information is recorded formally and theresulting document then becomes a historical point of reference to the situation when the HACCP plan was developed. Itforms a useful introduction to the HACCP plan and can also be used as a training tool for new personnel and briefing aidfor internal or third-party auditors or regulatory inspectors.The product/process description should include:
produce a flow diagram it is necessary to separate the process into a series of steps. In the context of HACCP theword “step” refers not only to obvious processing operations but also to all stages that the product goes through, for example, incoming raw materials, storage. The diagram should progress logically and relate to how the product is actually produced, and should contain enough detail to allow an understanding of the process and for a thorough hazard analysis to beperformed. The steps should be listed as “activities,” that is, what is happening at this step, and time and temperature information should be included where relevant.
his exercise is normally done by members of the HACCP team or production personnel, but it is good to have someone independent to confirm the process flow as the on-site HACCP/production team may be too close to the processes and either miss points out or make assumptions.