This document outlines the steps for developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It discusses the 14 stages of HACCP, which include defining terms of reference, assembling a HACCP team, drawing a process flow diagram, hazard analysis, identifying critical control points, establishing critical limits and monitoring procedures, and verifying and documenting the HACCP plan. It also covers pre-requisite programs that must be in place before implementing HACCP, such as supplier management, pest control, hygiene training, and cleaning procedures. An example risk assessment matrix is provided to help determine which identified hazards require control based on their likelihood and consequences.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
Awareness training on HACCP & ISO 22000Farid Ud Din
The document outlines the requirements and documentation needed for three quality management systems: ISO 9001, ISO 22000, and HACCP. It provides tables comparing the clauses and requirements for documented procedures for each system. It also includes descriptions of key aspects of each system such as mandatory documentation, HACCP principles, food safety hazards, and ISO 22000 requirements. The goal is to establish an integrated management system that meets the documentation needs for all three standards.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
The document provides an overview of the FSSC 22000 food safety management system standard. It discusses who developed the standard, its key elements including ISO 22000 and ISO TS 22002-1, and the certification process. The certification involves annual surveillance audits after an initial certification audit to ensure ongoing compliance. Audits evaluate the system for conformance and can find minor or major nonconformities.
The document discusses Hazard Analysis Critical Control Point (HACCP), a food safety management system. It identifies HACCP's seven principles, which include conducting hazard analysis, determining critical control points, establishing critical limits, and establishing documentation procedures. The presentation emphasizes that HACCP is important as it identifies and controls food safety hazards through its principles in order to produce food that is safe for consumption.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
Awareness training on HACCP & ISO 22000Farid Ud Din
The document outlines the requirements and documentation needed for three quality management systems: ISO 9001, ISO 22000, and HACCP. It provides tables comparing the clauses and requirements for documented procedures for each system. It also includes descriptions of key aspects of each system such as mandatory documentation, HACCP principles, food safety hazards, and ISO 22000 requirements. The goal is to establish an integrated management system that meets the documentation needs for all three standards.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
The document provides an overview of the FSSC 22000 food safety management system standard. It discusses who developed the standard, its key elements including ISO 22000 and ISO TS 22002-1, and the certification process. The certification involves annual surveillance audits after an initial certification audit to ensure ongoing compliance. Audits evaluate the system for conformance and can find minor or major nonconformities.
The document discusses Hazard Analysis Critical Control Point (HACCP), a food safety management system. It identifies HACCP's seven principles, which include conducting hazard analysis, determining critical control points, establishing critical limits, and establishing documentation procedures. The presentation emphasizes that HACCP is important as it identifies and controls food safety hazards through its principles in order to produce food that is safe for consumption.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
This document discusses quality assurance and food safety from production to consumption. It outlines key practices like HACCP, GMP, GHP and microbiological risk assessment. International agreements aim to facilitate trade while protecting health. A 5-step management process is described for food in international trade. Quality management systems including ISO, TQM, and continuous improvement approaches like Kaizen and Just-in-Time are also summarized. The evolution of quality approaches from inspection to quality assurance and total quality management is depicted.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
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 prevent
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach that identifies and controls hazards in the food production process. It involves assembling a team to analyze hazards, construct a flow diagram of the process, determine critical control points and critical limits. The goal is to implement control measures that eliminate or reduce significant hazards to protect consumer safety. Key aspects include hazard analysis, identifying critical control points, establishing monitoring and verification procedures, and maintaining documentation.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
The document discusses Hazard Analysis and Critical Control Points (HACCP), a tool used to prevent food safety hazards. It outlines the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles aim to anticipate where food safety problems could occur during food processing and production steps like purchase, delivery, storage, preparation, cooking, holding, and service, and establish controls to prevent issues.
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Hazard analysis and critical control points (HACCP) is a systematic approach to identify, evaluate, and control biological, chemical, and physical hazards in the food production process. It aims to prevent food safety risks rather than inspecting finished products. The HACCP system can be applied at all stages of food production, packaging, and distribution. Government agencies in the US require mandatory HACCP programs for meat and juice to effectively ensure food safety and public health. HACCP implementation is currently voluntary in other food industries.
This document provides an overview of ISO 22000 and FSSC 22000 food safety management system standards. It discusses that ISO 22000 is an internationally recognized food safety management system standard that can be applied to any organization in the food chain. FSSC 22000 uses ISO 22000 and additional requirements from PAS 220 to meet the requirements of the Global Food Safety Initiative (GFSI) benchmarking scheme. The document outlines the key requirements of ISO 22000 including management commitment, food safety processes, hazard analysis, and continual improvement. It also provides steps for implementation and certification to the standards.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Specific Aspects of Food Safety Auditingsafefood360
This document provides guidance on food safety auditing, including specific aspects to consider when auditing HACCP systems and quality management systems. It discusses objectives of food safety auditing, risk assessment, the role of the auditor, and guidance on prerequisite programs like pest control, maintenance, cleaning and transport. The overall document aims to outline best practices for conducting a thorough and effective food safety audit.
HACCP is a food safety management system that identifies, evaluates, and controls hazards that could cause unsafe food. It has seven principles: conduct hazards analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish documentation procedures. Critical control points are the most important steps to control hazards and ensure food is safe. Monitoring and documentation ensure the HACCP plan is followed correctly. HACCP certification provides a systematic way for food businesses to produce safe food and comply with regulations.
PRP refers to prerequisite programs that establish basic hygienic conditions needed for food safety, while OPRP and CCP are control measures applied at specific steps to prevent or reduce food safety hazards. OPRP controls a significant hazard but does not require critical limits or monitoring, whereas CCP mandatorily controls a hazard with critical limits, monitoring, validation, and corrective actions to ensure safety.
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
This document provides information about the third edition of the book "HACCP: A Practical Approach" by authors Sara Mortimore and Carol Wallace. It has been updated from the previous 1998 edition to reflect current best practices in Hazard Analysis and Critical Control Point (HACCP) systems for food safety management. The foreword discusses the importance of effective food safety practices, regulations, and organizations, noting that food companies must currently take the lead role in ensuring food safety. The acknowledgements and about the authors sections provide biographies of contributors. The book is intended to be a resource for developing, implementing, and maintaining HACCP programs.
This document discusses quality assurance and food safety from production to consumption. It outlines key practices like HACCP, GMP, GHP and microbiological risk assessment. International agreements aim to facilitate trade while protecting health. A 5-step management process is described for food in international trade. Quality management systems including ISO, TQM, and continuous improvement approaches like Kaizen and Just-in-Time are also summarized. The evolution of quality approaches from inspection to quality assurance and total quality management is depicted.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
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 prevent
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach that identifies and controls hazards in the food production process. It involves assembling a team to analyze hazards, construct a flow diagram of the process, determine critical control points and critical limits. The goal is to implement control measures that eliminate or reduce significant hazards to protect consumer safety. Key aspects include hazard analysis, identifying critical control points, establishing monitoring and verification procedures, and maintaining documentation.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
The document discusses Hazard Analysis and Critical Control Points (HACCP), a tool used to prevent food safety hazards. It outlines the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles aim to anticipate where food safety problems could occur during food processing and production steps like purchase, delivery, storage, preparation, cooking, holding, and service, and establish controls to prevent issues.
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Hazard analysis and critical control points (HACCP) is a systematic approach to identify, evaluate, and control biological, chemical, and physical hazards in the food production process. It aims to prevent food safety risks rather than inspecting finished products. The HACCP system can be applied at all stages of food production, packaging, and distribution. Government agencies in the US require mandatory HACCP programs for meat and juice to effectively ensure food safety and public health. HACCP implementation is currently voluntary in other food industries.
This document provides an overview of ISO 22000 and FSSC 22000 food safety management system standards. It discusses that ISO 22000 is an internationally recognized food safety management system standard that can be applied to any organization in the food chain. FSSC 22000 uses ISO 22000 and additional requirements from PAS 220 to meet the requirements of the Global Food Safety Initiative (GFSI) benchmarking scheme. The document outlines the key requirements of ISO 22000 including management commitment, food safety processes, hazard analysis, and continual improvement. It also provides steps for implementation and certification to the standards.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Specific Aspects of Food Safety Auditingsafefood360
This document provides guidance on food safety auditing, including specific aspects to consider when auditing HACCP systems and quality management systems. It discusses objectives of food safety auditing, risk assessment, the role of the auditor, and guidance on prerequisite programs like pest control, maintenance, cleaning and transport. The overall document aims to outline best practices for conducting a thorough and effective food safety audit.
HACCP is a food safety management system that identifies, evaluates, and controls hazards that could cause unsafe food. It has seven principles: conduct hazards analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish documentation procedures. Critical control points are the most important steps to control hazards and ensure food is safe. Monitoring and documentation ensure the HACCP plan is followed correctly. HACCP certification provides a systematic way for food businesses to produce safe food and comply with regulations.
PRP refers to prerequisite programs that establish basic hygienic conditions needed for food safety, while OPRP and CCP are control measures applied at specific steps to prevent or reduce food safety hazards. OPRP controls a significant hazard but does not require critical limits or monitoring, whereas CCP mandatorily controls a hazard with critical limits, monitoring, validation, and corrective actions to ensure safety.
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
This document provides information about the third edition of the book "HACCP: A Practical Approach" by authors Sara Mortimore and Carol Wallace. It has been updated from the previous 1998 edition to reflect current best practices in Hazard Analysis and Critical Control Point (HACCP) systems for food safety management. The foreword discusses the importance of effective food safety practices, regulations, and organizations, noting that food companies must currently take the lead role in ensuring food safety. The acknowledgements and about the authors sections provide biographies of contributors. The book is intended to be a resource for developing, implementing, and maintaining HACCP programs.
haccp principles for operators of food service Titis Sari
This document outlines the Hazard Analysis Critical Control Point (HACCP) principles for food service and retail establishments. It discusses the seven HACCP principles: (1) hazard analysis to identify potential food safety hazards, (2) determining critical control points to control the hazards, (3) establishing critical limits for preventative measures, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) record-keeping procedures, and (7) verifying the HACCP plan is working effectively. Key critical control points discussed include receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, and serving foods. The document provides examples of how to apply HACCP principles for
Este documento describe el sistema de Análisis de Peligros y Puntos de Control Crítico (HACCP), incluyendo su historia, objetivos, alcance y los 12 pasos requeridos para su implementación. El HACCP es un sistema preventivo para garantizar la seguridad de los alimentos y evitar riesgos a la salud, identificando y controlando los puntos críticos en el proceso de producción.
Este documento describe el sistema HACCP (Hazard Analysis and Critical Control Points), que es un sistema preventivo para garantizar la inocuidad de los alimentos. Se explica que HACCP fue desarrollado en 1960 por Pillsbury para suministrar alimentos seguros a los astronautas. El sistema HACCP se basa en 7 principios, incluyendo el análisis de peligros, identificación de puntos críticos de control, establecimiento de límites críticos y procedimientos de monitoreo y verificación.
HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.
Este documento presenta los pasos para implementar un plan HACCP para la producción de salsa de ají. Describe brevemente cada uno de los siete principios del sistema HACCP, incluyendo la identificación de peligros, puntos críticos de control, límites críticos, monitoreo, acciones correctivas, verificación y registros. El objetivo es guiar la aplicación de HACCP para este producto de forma segura y unificar los conceptos clave del sistema.
HACCP stands for Hazard Analysis Critical Control Points. It involves identifying potential hazards in the food production process, determining critical control points (CCPs) that require monitoring to ensure food safety, and establishing procedures to monitor and control the CCPs. The HACCP system is based on seven principles including conducting a hazard analysis, identifying CCPs, establishing critical limits, monitoring procedures, corrective actions, validation, and record keeping. The HACCP team is responsible for developing and managing the HACCP plan to prove that safe food is being produced.
The document is a course catalogue from the Community Skills Initiative, an education division of C.P.D.M.S. Ltd. It provides information on various training courses offered in 2012, including first aid at work, auditing and inspection skills, cardiopulmonary resuscitation, preparing to teach, and first aid re-qualification. C.P.D.M.S. Ltd is an approved training provider with the Highfield Awarding Body for Compliance and offers both open enrollment and in-house courses to organizations to improve skills and safety.
Food Safety Challenges in a Post Horsegate Post Brexit WorldPrimority Ltd
Regulatory product recalls are up 80% in the past two years and scrutiny on supply chains has resulted in additional work for Quality and Technical Managers.
The effects of Brexit are already being felt by businesses and consumers alike. The food industry has never been subjected to these levels of change in such a short period of time. During this short talk we will look at how the uncertainty of Brexit is likely to affect food safety for food and drink manufacturers on top of the recent ‘horsegate’ changes to BRC Global Food Standard Issue 7.
The talk will be based around the results of a study we have recently carried out which focused on understanding the issues food and drinks businesses are actually working on to improve food safety in a rapidly changing compliance landscape.
We will highlight the top challenges reported in our survey and draw conclusions to inspire the audience to prioritise the issues they are working on and understand the strategies required to manage these more effectively.
The segmentation of data centers into alternating hot and cold aisles is an established best practice. A number of manufacturers are taking this premise of airflow separation a step further by marketing "containment" solutions. By containing the hot or cold aisle, the air paths have little chance to mix, presenting data center operators with both reliability and efficiency gains.
To view the recording of the webinar presentation, please visit http://www.42u.com/webinars/Aisle-Containment-Webinar/playback.htm
This document discusses factors that can cause instability in emulsions over time during storage. The three main changes that can occur are cracking, creaming, and phase inversion. Cracking is the separation of phases and can result from changes in emulsifying agents, solvents, microbes, temperature, or creaming. Creaming is the upward movement of dispersed globules, which depends on globule size, density differences, viscosity, and storage temperature. Phase inversion is a change from one emulsion type to the other, such as oil-in-water to water-in-oil, brought on by electrolytes, phase volume ratios, temperature, or emulsifying agents. Proper packaging, labeling, and storage conditions can help promote emulsion
This document discusses reducing the cost of quality (COQ) to improve cycle time. It outlines traditional and Lean Six Sigma approaches to measuring the cost of poor quality (COPQ). Traditionally, COPQ only captured direct costs but Lean considers additional "hidden" quality costs like rework and downtime. These hidden costs are represented by the larger submerged part of an "iceberg model" diagram. The document suggests using tools like the "Theory of Constraints" to identify and address quality-related bottlenecks affecting cycle time. Improving COPQ through reducing rework, scrap, and non-conformances can decrease cycle time, inventory, and penalties while increasing customer satisfaction and profits.
Lowering operating costs through cooling system designAFCOM
Learn more about achieving maximum energy efficiency through cooling system design. This presentation was given during the Spring 2012 Data Center World Conference in Las Vegas, NV. Learn more by visiting www.datacenterworld.com.
Food additives serve several important functions in food processing and preparation. Sweeteners add sweetness and bulk while lowering the freezing point of ice cream. Thickeners change texture and consistency and help maintain structure. Preservatives prevent growth of microbes like fungi and molds to extend shelf life. Antioxidants slow oxidation and prevent rancidity. Emulsifiers allow oil and water to mix without separating. Common types and their uses in foods are described.
The document discusses various aspects of quality including:
1. Quality can be defined from both a producer's and consumer's perspective.
2. Effective quality management requires quality planning, assurance, and control.
3. Quality improvement activities include reducing costs, improving productivity, and gaining customer satisfaction.
4. Total quality management (TQM) focuses on continual improvement, employee empowerment, and satisfying customers.
This document provides an overview of a presentation on cost of quality models by George Dramowicz, VP of Quality at Merix Corporation. The presentation discusses guiding principles for measuring cost of quality and includes a diagnostic tool to assess cost of quality design. It also provides examples and recommendations for defining metrics, presenting information tailored to different audiences, and measuring costs in relative terms to drive quality improvement. The document concludes with an overview of Merix Corporation and its quality organization.
Gord Masiuk - Case Studies in Continuous Quality Improvement - WCQI Anaheim 2012gmasiuk
The document summarizes three case studies presented by Gordon Masiuk on implementing continuous quality improvement initiatives at oil and gas operations. The first case study focused on reducing downtime and improving production at an oil field operation through identifying improvement opportunities using data analysis, engaging staff, and applying a Plan-Do-Check-Act methodology. Key drivers of downtime like pump failures were addressed. The results improved production and cash flow.
The document discusses quality costs and methods to ensure good quality. It defines quality and different types of quality costs like prevention, appraisal, internal and external failure costs. Ensuring good quality involves having a strong process culture, team, quality processes, supplier management, and relevant metrics. Methods to establish quality include ISO certification, documentation control, auditing and training.
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.
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 is a systematic approach used to identify, evaluate, and control food safety hazards. A HACCP team conducts a hazard analysis to identify potential biological, chemical, or physical hazards at each step of food production. They determine critical control points where hazards can be prevented or reduced. The team establishes procedures to monitor these control points, identifies corrective actions if monitoring shows deviations, and verifies that the HACCP system is working properly through record reviews and audits. The overall goal is to ensure the food reaching the consumer is safe for human consumption.
The document outlines the components of an effective food safety management system, including prerequisite programs, active managerial control focusing on five common risk factors, and implementing a Hazard Analysis Critical Control Point (HACCP) plan based on conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also discusses when a HACCP plan is required and the importance of having a crisis management plan focused on preparation, response, and recovery.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in food production processes where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems to ensure safe food. Regular review and verification is required to ensure the HACCP system remains effective over time as processes and requirements change.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems. The HACCP plan must then be validated, implemented, maintained, and reviewed on an ongoing basis to ensure effective control of food safety hazards.
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.
The document outlines the principles of Hazard Analysis and Critical Control Points (HACCP). It begins with definitions of key HACCP terms and concepts. It then describes the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation. The document also provides details on carrying out a HACCP study through 14 stages and includes examples of using a decision tree to determine critical control points.
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...Work Safe Scotland Ltd
Grease Management and Hazard Control
Food preparation and production in commercial kitchens or food processing factories naturally generate fats, oils and grease (FOG) in the waste water which can quickly lead to a build-up of solid residues in the drainage system restricting efficient flow of waste water and ultimately create blockages that can result in flooding of the food preparation area.
Unless adequate steps are taken to effectively manage FOG at source, local health and hygiene management is under extreme risk from the effects of odour, contaminated water and vermin. There area number of methods available to the specifier and user to manage FOG and an appreciation of the merits and disadvantages of each
system will be provided along with performance indicators.
Hygiene management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre-requisite to the supporting structure of HACCP.
The document provides guidance on developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It outlines the 12 steps to develop a HACCP plan, which includes assembling a HACCP team, describing products and processes, creating process flow diagrams, identifying hazards, determining critical control points, establishing critical limits and procedures for monitoring, corrective actions, verification, and record keeping. The document emphasizes that a HACCP plan is a systematic approach to identifying and controlling food safety hazards at critical points during food production.
The document discusses the preparation of a Hazard Analysis Critical Control Point (HACCP) plan and establishing a Critical Control Point (CCP) decision tree. It provides definitions and principles for HACCP. The 7 principles of HACCP are described which form the foundation for a HACCP plan. The common approach for implementing HACCP involves assembling a team, writing product descriptions, creating a process flow diagram, identifying hazards, determining CCPs, establishing monitoring and corrective actions, and verifying the HACCP plan. Guidance is given for each step including templates for documentation.
Validation and Verification of HACCP Plans - Webinar PresentationSAIGlobalAssurance
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
1) This document provides a 10 step guide for completing a Hazard Analysis and Critical Control Points (HACCP) plan, including defining the scope of operations, creating a process flow diagram, identifying hazards and control measures, determining critical control points, establishing monitoring procedures, and documenting the HACCP plan and records.
2) Key steps include identifying food safety hazards at each process step, determining critical limits for control measures at critical control points, establishing monitoring and corrective action procedures, and reviewing and updating the HACCP plan annually or when changes occur.
3) A Food Safety Management Diary is recommended for record keeping, with daily, four-weekly, and annual review checks documented to provide evidence that food
The document provides background information on HACCP (Hazard Analysis and Critical Control Points) and guidelines for its application. It describes how HACCP was developed in the 1960s to ensure food safety for NASA's space program. The document defines key HACCP terms and outlines the 7 principles of HACCP for identifying hazards and establishing control systems. It also discusses prerequisites, performing a hazard analysis to identify critical control points, establishing monitoring and corrective actions, and documentation requirements. The goal of HACCP is to prevent food safety hazards through implementation of control measures at critical steps.
Haccp development training course warehouse Jared Espeleta
The document provides an introduction and overview of Hazard Analysis Critical Control Points (HACCP). It discusses what HACCP is, food poisoning symptoms and causes, and types of food hazards including chemical, physical, and microbiological. It also outlines key HACCP principles like conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures, and documenting the HACCP system. Pre-requisite programs are identified that must be in place to support an effective HACCP plan.
Food safety management system Fast food restaurentkrunal solanki
The document provides details on planning, designing, and implementing a food safety management system for a concept fast food restaurant located in Lucerne, Switzerland. It outlines 7 key steps: 1) Establishing global food safety standards, 2) Assessing prerequisites, 3) Senior management implementation, 4) Implementing food safety and HACCP plans, 5) Establishing a food safety quality management system, 6) Providing training and implementation, and 7) Conducting internal auditing. The document also covers food handler training procedures, facility design including layouts for the restaurant and kitchen, guidelines for food flow, and checklists for risk factors, supplier selection, and pest control among other food safety topics.
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2. HACCP - Practical
• Phase 1 - Terms of Reference
• Phase 2 - Process Flow Diagram
• Phase 3 - Hazard Analysis
• Phase 4 - Implementation & Review
• Pre-Requisite Programs (PRP’s)
• Preparation & HACCP Team
• The 14 Stages of HACCP
• The Seven Principles of HACCP
• Implementation & Training
In this section we are going to carry out a Hazard Analysis
for a Catering Operation:
Introduction:
3. HACCP - Practical
Pre-requisite Programs (PRP’s):
Before attempting HACCP there are certain basics that need to be in
place already, these are called PRP’s for short and they are:
• Waste Management
• Pre-planned Maintenance
• Hygienic Premises Design
• Effective Temperature and Storage Controls
• Supplier Approval Management
• Cleaning & Disinfection Systems
• Hygiene Regulations & Training
• Pest Control Systems
4. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to be sure that we use Reputable Suppliers so that the food we
produce is made from ingredients that are known
to be safe in the first place.
• Supplier Approval Management
In practice this means that we:
• Carry out Supplier Audits and / or
• Request a Supplier Questionnaire each year
• Maintain records on Supplier Issues and Corrective Actions
taken
5. HACCP - Practical
We need to be sure that we have good Pest Control and Detection
systems in place so that we minimise the risk of Infestations.
• Pest Control
In practice this means that we:
• Appoint a Pest Control Company
• Have good Pest Prevention & Detection
measures in place
• Maintain records on Pest Issues and
Corrective Actions taken
Pre-requisite Programs (PRP’s):
6. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to be sure that all Food Handling Staff are trained in Hygiene
and are aware of the Rules and Regulations.
• Hygiene Regulations & Training
In practice this means that we:
• Train all staff in Food Hygiene practices
• Enforce a Hygiene Policy
• Provide good, clean Protective Clothing
• Maintain records on Training and Staff Illness
7. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to be sure that all processing equipment and food rooms
cleaned on a regular basis and that we can
monitor levels of cleanliness.
• Cleaning & Disinfection Systems
In practice this means that we:
• Require a Cleaning Schedule
• Provide professional Cleaning Equipment
and Chemicals
• Keep records of Cleaning and Micro Results
• Maintain records on all Corrective Actions taken
8. HACCP - Practical
We need to be sure that waste is stored and processed
properly and it does not encourage
pests or cause cross contamination.
• Waste Management
In practice this means:
• Waste stored in professional waste bins
• Regular removal of waste
• Waste stored in areas away from food processing
• Records of waste and its removal from site
Pre-requisite Programs (PRP’s):
9. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to ensure that crucial equipment such as Fridges, Freezers and
Cookers are well maintained and do not breakdown or malfunction.
• Pre-planned Maintenance
In practice this means:
• Regular service of equipment
• A Maintenance Schedule
• Engineers trained in Hygiene Practices
• Records of maintenance carried out
10. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to ensure that the premises that we store and prepare food
in has been designed and is kept in a hygienic manner.
• Hygienic Premises Design
In practice this means:
• Smooth, non porous surfaces
• Easy to clean equipment
• Modern wall cladding
• Adequate drainage
11. HACCP - Practical
Pre-requisite Programs (PRP’s):
We need to ensure that Fridges, Freezers, Defrost equipment, etc.
are adequate for the job and work effectively on an ongoing basis.
• Effective Temperature & Storage Controls
In practice this means:
• Fridges and Freezers that are
properly sized for the job
• Ongoing Maintenance records
• Adequate Storage capacity
• Contingency plan for Refrigeration failure
12. HACCP - Practical
Preparation & HACCP Team:
Before you start a HACCP plan you need a HACCP Team capable of
working together to build your HACCP system.
The HACCP Team should consist of a range of skills from the business
and ideally have the following knowledge or experience:
Smaller food operations may need to seek external specialist help with
some of the above requirements.
• “Product” knowledge
• Senior Manager of the business
operation
• Knowledge of Bacteria / Advanced
Food Hygiene
• Trained in HACCP Principles
13. HACCP - Practical
Clear Roles need to be decided in the HACCP Team so that it functions
effectively.
The HACCP Team should appoint the following roles and
responsibilities:
One person may take on more than one Role in the HACCP Team but they
should not do all Roles.
• Chairperson
• Meeting documenter
• Policy and Procedure Co-ordinator
• HACCP Documenter
• System Implementation and Training
• System Supervisor
Preparation & HACCP Team:
14. HACCP - Practical
The Seven Principles of HACCP:
3. Establish Critical Limits
5. Establish Corrective Actions
6. Establish Verification Procedures
1. Conduct a Hazard Analysis
2. Determine Critical Control Points
4. Establish Monitoring Procedures
7. Document the system
15. HACCP - Practical
The Seven Principles (..... the Logical Way):
If you Decide a Hazard is Critical to food safety then
it needs Limits that are Monitored.
Monitoring rings the Alarm Bell when it finds bad results.
Everything needs to be Documented so we can prove
food is safe for human consumption.
Corrective Action is required to bring things under
control once more.
16. HACCP - Practical
3. Describe the Product
5. Draw up the Flow Diagram
6. Verify the Flow Diagram
1. Define the Terms or Reference
2. Select the HACCP Team
4. Define the Intended Use
7. Identify & Analyse Hazards & Control Measures
Phase 1
Phase 2
The 14 Stages of HACCP
17. HACCP - Practical
The 14 Stages of HACCP
10. Establish Monitoring Procedures
12. Verify the HACCP Plan
13. Document the HACCP Plan
8. Determine the CCP’s
9. Establish Critical Limits
11. Establish Corrective Actions
14. Review the HACCP Plan
Phase 3
Phase 4
18. HACCP - Practical
Phase 1 – Terms of Reference, HACCP Team, Product & Intended Use
This phase of HACCP planning involves planning the foundations of the
HACCP plan by outlining in a document called the “Terms or Reference”.
In this Phase we need to:
Document the Terms of Reference:
• Product(s), Process, Activities to be Analysed.
• What types of Hazards are being considered,
usually Micro, Chemical, Physical and
sometimes Allergenic hazards.
• Describe the Product / Process in words from start to finish.
• Record the HACCP Team details, roles and responsibilities.
It is essential preparation to do this ground work BEFORE moving onto the Flow
Diagram and Hazard Analysis.
• Describe the Intended Use of the Finished Product
• Decide if Pre-requisite Program hazards are to be included.
19. HACCP - Practical
Example: Description of Product / Process:
Phase 1 – Terms of Reference, HACCP Team, Product & Intended Use
20. HACCP - Practical
Example: Scope of Hazards:
Phase 1 – Terms of Reference, HACCP Team, Product & Intended Use
21. HACCP - Practical
Example: Scope of Safety:
Phase 1 – Terms of Reference, HACCP Team, Product & Intended Use
22. HACCP - Practical
Example: Intended Use:
Phase 1 – Terms of Reference, HACCP Team, Product & Intended Use
24. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
This phase of the HACCP planning involves sketching out the Process
Flow Diagram and listing all possible Hazards and their Control
Measures.
In this Phase we need to:
• Draw and Verify a Process Flow Diagram
It is essential to Risk Assess each hazard into High, Medium, Low and Not Significant in order to
eliminate purely theoretical Hazards.
• List all possible Hazards for the Process
or Product
• Agree the Control Measures for each Hazard
• Carry out a Risk Assessment for each Hazard
• Record and discard Hazards of very low significance
• Identify Pre-Requisite Program (PRP) issues
25. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
It is important to name each Process Step in as FEW WORDS as possible and to
DESCRIBE WHAT HAPPENS to the ingredient or product at the Process Step.
• Draw up a Process Flow Diagram
Goods Inwards
Frozen Storage Chilled Storage Dry Storage
PreparationDefrost
Cooking
Hot Display
Serve
26. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
• List all Possible Hazards for the Process / Product
It is useful to describe the type of hazard, e.g. “Micro growth” followed by the possible cause of that
hazard e.g. “(temperature not low enough)”.
Process Step Hazard (Possible cause) Control Measure
1. Goods Inwards Micro growth (temp, not low
enough)
Suppliers temperature
controlled delivery vehicle.
Micro growth (out of date
produce)
Use reputable supplier, check
best before date.
Physical contamination (burst
packaging in transit)
Reputable delivery company,
inspection at Goods Inward.
2. Chilled Storage Micro growth (temperature not
low enough)
Effectively operating chiller /
fridge.
Micro growth (use by / best
before date exceeded)
Stock rotation procedure
Physical contamination
(uncovered product)
Store opened product in sealed
containers.
27. HACCP - Practical
• List all Possible Hazards for the Process / Product
It is useful to describe the type of hazard, e.g. “Micro growth” followed by the possible cause of that
hazard e.g. “(temperature not low enough)”.
Process Step Hazard (Possible cause) Control Measure
2.1 Frozen Storage Micro growth (temp, not low
enough)
Suppliers temperature controlled
delivery vehicle.
Micro growth (out of date
produce)
Use reputable supplier, check best
before date.
Physical contamination (burst
packaging in transit)
Reputable delivery company,
inspection at Goods Inward.
3.1 Defrost Micro growth (temperature not
low enough)
Effectively operating defrost
procedure.
2.2 Dry Storage Physical Contamination (open
produce)
Store opened goods in sealed
containers.
Physical Contamination (pests) Pest Prevention Measures, store in
pest proof containers.
Phase 2 – Flow Diagram & Hazard Analysis
28. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
• List all Possible Hazards for the Process / Product
It is useful to describe the type of hazard, e.g. “Micro growth” followed by the possible cause of that
hazard e.g. “(temperature not low enough)”.
Process Step Hazard (Possible cause) Control Measure
4. Preparation Micro growth (temp, not low
enough)
Minimum time out of chilled
storage
Micro cross contamination
(between raw and cooked foods)
Separate utensils for raw & cooked
foods. Hygiene procedures.
Physical contamination (from
room, equipment, etc)
Clean as you go policy.
Chemical contamination
(pesticides on vegetables)
Vegetable wash procedure.
5. Cooking Micro survival (inadequate
cooking time & temperature)
Cooking to correct time and
temperature.
Chemical contamination (cleaning
residues in cooking vessel)
Cleaning procedure and checks
prior to use.
29. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
• List all Possible Hazards for the Process / Product
It is useful to describe the type of hazard, e.g. “Micro growth” followed by the possible cause of that hazard
e.g. “(temperature not low enough)”.
Process Step Hazard (Possible cause) Control Measure
5. Cooking Physical contamination (from
room, food handler, etc)
Protective clothing and hygiene
policy, clean as you go policy.
6. Hot Display Micro growth (temperature not
high enough)
Sufficient heat to prevent bacterial
growth.
Micro contamination (from room,
people, etc)
Sneeze shields, cover exposed
produce.
Physical contamination (from
room, people, etc)
Sneeze shields, cover exposed
produce.
Chemical contamination (from
Bain Marie / Storage Vessels)
Cleaning procedure, checks before
use.
7. Serve Micro cross contamination
(crockery & utensils)
Cleaning procedure, checks before
use.
30. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
• Identify the Pre-requisite Programs (PRPs)
It is important to be aware of the difference between a Pre-requisite Program (PRP) activity and a Critical Safety
problem. PRP’s are part of accepted good practice and should be happening as part of another management
system, such as Quality, Cleaning or Pest Control.
Process
Step
Hazard (Possible cause) Control Measure
5. Cooking Physical contamination (from
room, food handler, etc)
Protective clothing and hygiene policy
(PRP), clean as you go policy(PRP).
Micro growth (temperature not
high enough)
Sufficient heat to prevent bacterial
growth.
6. Hot Display Micro growth (temperature not
high enough)
Sufficient heat to prevent bacterial
growth.
Micro contamination (from room,
people, etc)
Sneeze shields, cover exposed produce.
Physical contamination (from
room, people, etc)
Sneeze shields, cover exposed produce.
Chemical contamination (from
Bain Marie / Storage Vessels)
Cleaning procedure,(PRP) checks before
use.
31. HACCP - Practical
Phase 2 – Flow Diagram & Hazard Analysis
Decide to show or not show the PRP’s in the HACCP Plan
It is sometimes better to show your PRP’s as part of your HACCP documentation as it gives a “one stop
shop” for all information related to Food Safety and helps when you come to train all staff in the use of the
system.
• Decide before proceeding to the Risk Assessment
• Document your decision in the Terms of Reference document
• Retailers don’t like to see PRP’s in HACCP plans
• There are benefits to including them; such as:
• Ease of Staff Training
• One overall, integrated Management System
• A “one stop shop” for all Food Safety information
• PRP’s in HACCP plans for small business is generally a good thing
32. HACCP - Practical
The Risk Assessment can be carried out by asking two
simple questions about each Hazard as follows:
Q1. What are the consequences of this hazard?
Q2. What is the likelihood that this hazard will occur?
If we assess these two questions together in a grid we can easily arrive at a decision of overall significance
and set a threshold above which we deem the Hazard as “Not significant” and therefore not to be included
in the HACCP Plan.
Phase 2 – Flow Diagram & Hazard Analysis
33. HACCP - Practical
Risk Assessment Matrix:
Use the above Risk Assessment Chart to decide on your levels of Risk.
Generally anything above level S18 would not be significant.
Consequences /
Likelihood
Fatality Serious
Illness
Illness Mild
Illness
No
Illness
Frequently
(each Month)
S1 S3 S6 S10 S15
Regularly
(each Year)
S2 S5 S9 S14 S19
Isolated Incidents
(every 2-3 Years)
S4 S8 S13 S18 S22
Rarely Happens
(every 5 years)
S7 S12 S17 S21 S24
Never Happens
(never happened)
S11 S16 S20 S23 S25
Phase 2 – Flow Diagram & Hazard Analysis
34. HACCP - Practical
Risk Assessment Matrix:
Any Hazards that you identify as NOT significant should not appear in your main HACCP Plans but
instead it should be documented why you arrived at this decision in terms of its significance.
Determine the significance of the Hazard,
for example;
• A value of S1 would be highly significant and
would most definitely require Control for safety.
• A value of S25 would be highly insignificant and would
most definitely NOT require Control for safety.
• All other levels of Significance between these two values can be
divided into High, Medium, Low and Not Significant.
Phase 2 – Flow Diagram & Hazard Analysis
35. HACCP - Practical
Risk Assessment Example
In the case above we would not include the hazard Chemical contamination (from Bain Marie / Storage
Vessels) as it is classed as Not Significant. We would record that we had carried out a Risk Assessment on
the hazard however.
Process
Step
Hazard (Possible cause) Risk Assessment
Consequences Likelihood Overall Level
5. Cooking Physical contamination
(from room, food handler,
etc)
Mild Illness Isolated
Incidence
S18 Low
6. Hot Display Micro growth (temperature
not high enough)
Serious
Illness
Isolated
Incidence
S8 Med
Micro contamination (from
room, people, etc)
Serious
Illness
Isolated
Incidence
S8 Med
Physical contamination
(from room, people, etc)
Mild Illness Isolated
Incidence
S18 Low
Chemical contamination
(from Bain Marie / Storage
Vessels)
Mild Illness Rarely
Happens
S21 Not
Significan
t
Phase 2 – Flow Diagram & Hazard Analysis
36. HACCP - Practical
Having Eliminated all non significant Hazards and decided if we are
including PRP’s we can now move to Phase 3 of the HACCP plan
• In preparation for this we have a final list of Hazards and their
proposed Control Measures ready to assess for Critical Control
Points (CCPs)
Process
Step
Hazard (Possible cause) Control Measure
5. Cooking Physical contamination (from
room, food handler, etc)
Protective clothing and hygiene policy
(PRP), clean as you go policy(PRP).
Micro survival (cooking temp. not high
enough)
Sufficient heat to destroy bacteria.
6. Hot Display Micro growth (temperature not
high enough)
Sufficient heat to prevent bacterial
growth.
Micro contamination (from room,
people, etc)
Sneeze shields, cover exposed produce.
Physical contamination (from
room, people, etc)
Sneeze shields, cover exposed produce.
Phase 2 – Flow Diagram & Hazard Analysis
37. HACCP - Practical
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
To determine the CCP’s we will use a Decision Tree like the one below:
Yes
No
Q1. Are Control Measures in place for the hazard? Modify Process
Step
Q2. Is the Process Step designed to eliminate or
reduce the hazard to an acceptable level?
Is Control
required for
Safety?
CCP
Q3. Could the hazard increase to an unacceptable
level?
Q4. Does a later Process Step control this hazard? Not CCP
No
YesNo
No
Yes
Yes No
Yes
38. HACCP - Practical
We now apply the Decision Tree to each Hazard identified for each
Process Step:
Process Step Hazard (Possible
cause)
Control Measure Q1 Q2 Q3 Q4 CCP
5. Cooking Physical contamination
(from room, food handler,
etc)
Protective clothing and
hygiene policy (PRP),
clean as you go
policy(PRP).
Y N Y N PRP
CCP
Micro survival (cooking
temp. not high enough)
Sufficient heat to destroy
bacteria.
Y Y - - CCP
6. Hot Display Micro growth (temp. not
high enough)
Sufficient heat to prevent
bacterial growth.
Y Y - - CCP
Micro contamination (from
room, people, etc)
Sneeze shields, cover
exposed produce.
Y N Y N CCP
Physical contamination
(from room, people, etc)
Sneeze shields, cover
exposed produce.
Y N Y N CCP
Notice that if we answer Yes to Question 2 in the Decision Tree then we DO NOT
answer Questions 3 and 4 as it is already a CCP.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
39. HACCP - Practical
Lets see how we arrived at our decision – example 1 - Part 1:
Process Step Hazard (Possible
cause)
Control Measure Q1 Q2 Q3 Q4 CCP
5. Cooking Physical contamination
(from room, food handler,
etc)
Protective clothing and
hygiene policy (PRP),
clean as you go
policy(PRP).
Y N Y N PRP
CCP
Micro survival (cooking
temp. not high enough)
Sufficient heat to destroy
bacteria.
Y Y - - CCP
Hazard: Physical contamination (from room, food handler, etc)
Q1 Answer: Yes – We have already selected a Control Measure.
Q2 Answer: No – The Process Step “Cooking” does not control this hazard.
Q3 Answer: Yes – It is possible that this hazard could get out of control, e.g. A change in
staff and lack of hygiene training might cause this to happen.
Q4 Answer: No – A later process step in the will not remove any Physical contamination.
The later process steps are “Hot Display” and “Serve Customer” and neither of these
would detect any physical contamination.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
40. HACCP - Practical
Lets see how we arrived at our decision – example 1 - Part 2:
Process Step Hazard (Possible
cause)
Control Measure Q1 Q2 Q3 Q4 CCP
5. Cooking Physical contamination
(from room, food handler,
etc)
Protective clothing and
hygiene policy (PRP),
clean as you go
policy(PRP).
Y N Y N PRP
CCP
Micro survival (cooking
temp. not high enough)
Sufficient heat to destroy
bacteria.
Y Y - - CCP
Hazard: Physical contamination (from room, food handler, etc)
Control Measure: Notice that we are using PRP’s to control this hazard. Therefore this
should automatically eliminate the Hazard as a CCP and it would not normally be
included in the final HACCP documentation.
This is because this hazard should already be handled by the PRP programs which should
be documented and checked to ensure the PRP controls are effective.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
41. HACCP - Practical
Lets see how we arrived at our decision – example 2:
Process Step Hazard (Possible
cause)
Control Measure Q1 Q2 Q3 Q4 CCP
5. Cooking Physical contamination
(from room, food handler,
etc)
Protective clothing and
hygiene policy (PRP),
clean as you go
policy(PRP).
Y N Y N PRP
CCP
Micro survival (cooking
temp. not high enough)
Sufficient heat to destroy
bacteria.
Y Y - - CCP
Hazard: Micro survival (cooking temp. not high enough)
Q1 Answer: Yes – We have already selected a Control Measure.
Q2 Answer: Yes – The Process Step “Cooking” is DESIGNED to control this hazard.
Q3 Answer: N/A – No answer is required as we already have a CCP on answer Yes to
Question 2.
Q4 Answer: N/A – No answer is required as we already have a CCP on answer Yes to
Question 2.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
42. HACCP - Practical
Some key tips when using the Decision Tree questions:
Q1: Are Control Measures in place for the Hazard?
Q2: Is the Process Step designed to eliminate the Hazard to an acceptable level?
Q3: Could the Hazard increase to an unacceptable level?
Q4: Does a later Process Step control this hazard?
Tip: Because we have already identified the possible Control Measure during Phase
1 the answer to this question is almost always Yes.
Tip: Substitute the Process Step name and the Hazard name into the Question and
read it back to answer this question, e.g.: “Is the Process Step (Cooking) designed to
eliminate or reduce the Hazard (Micro survival (due to inadequate cooking
temperature)) to an acceptable level?”
Tip: You need to consider what changes might occur that could cause the Hazard to
occur more frequently. Things like changes in Staff, Management, The Process Step,
Ingredients, suppliers, even the seasons can affect the answer to this question.
Tip: Make a list of the later Process Steps “downstream” of the current Process Step
and decide if any of those Process Steps will control the Hazard.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
43. HACCP - Practical
Control Measure: Protective clothing and hygiene policy (PRP), clean as
you go policy(PRP).
Setting the Critical Limits, Monitoring and Corrective Actions:
Example 1:
Hazard: Physical contamination (from room, food handler, etc)
Critical Limit: Not applicable as not a CCP.
Monitoring Procedure: Defined in PRP documentation.
• PRPs should be separate from the main HACCP Plan and should be in place BEFORE
implementing HACCP.
Key Notes:
Corrective Action: Defined in PRP documentation.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
44. HACCP - Practical
Setting the Critical Limits, Monitoring and Corrective Actions:
Example 2:
Hazard: Micro survival (cooking temp. not high enough).
Control Measure: Adequate cooking time and temperature.
Critical Limit: Minimum core temperature 75oC for 2 minutes.
Monitoring Procedure: Check temperature of food each cooking batch.
• The Monitoring Procedure needs to be able to detect any changes in the Critical Limit
values either directly or indirectly:
• The Critical Limit needs to be measurable.
• The Corrective Action needs to be able to re-gain control and take steps to prevent
the lack of control in future.
Key Notes:
Corrective Action: Re-cook until time and temperature achieved. Check
cooking equipment, re-train Cook.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
45. HACCP - Practical
Avoid a Common Mistake:
• Monitoring does NOT Control Hazards, it MEASURES them:
• Example: Having a Control Measure “Check temperature every batch” is
NOT a Control Measure, it is a Monitoring Procedure.
Control Measures ACT ON the Hazard CONSTANTLY during the Process
Step, they DON’T MEASURE ANYTHING. Only Monitoring Procedure’s
Measure values.
• Control Measures PREVENT the Hazard from occurring.
• A Monitoring Procedure tells you if a Hazard IS OCCURRING or IS LIKELY TO
OCCUR.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
46. HACCP - Practical
Assign Responsibilities:
• Decide who is going to be responsible for each aspect of the
HACCP Plan, i.e.
• Control Measures – this varies from Food Handlers to Engineers.
• Ongoing Management & Supervision - Managers
• Critical Limits and their Management - usually the HACCP Team.
• Monitoring Procedures – Food Handlers, Supervisors and Managers
• Corrective Actions – usually Supervisors and Managers
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
47. HACCP - Practical
In Practice, we would use a Template to complete the Hazard Analysis:
Process Step Hazard Type
Severity
Likelihood
OverallRisk
Control Measure
Decision Tree
Critical Limit
Monitoring
Procedure
Corrective
ActionQ1 Q2 Q3 Q4 CCP
5. Cooking Micro survival
(cooking
temp. not
high enough)
Micro 3 3 S13
(Med)
Adequate cooking temperature
and time.
Y N Y N Y Product Cook at Temp.
>75oC for at least 3
minutes.
Resp: HACCP Team
Check Product
Temperature each
cook. Record on
Cooking check
sheet.
Resp: Operative
Cook until
temperature and
time achieved.
Resp: Supervisor
The template above shows how you can document everything on one form to make the Hazard
Analysis easier.
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
48. HACCP - Practical
Identify Policies, Documents, Procedures and Forms
This approach ensures that the HACCP plan focuses on the essentials that are required for Food
Safety.
• Review each Process Step and make a list of Policies, Procedures,
Checklists and Forms that are required.
• Review existing Documentation and check to see what you
do and don’t already have
• Review the Documentation you already have and ensure it is
fit for purpose
• Design any new Documentation you require and test it to ensure it is usable
and practical
Phase 3 – Determine CCP’s, Critical Limits, Monitoring, Corrective Action
49. HACCP - Practical
Phase 4 – Verify, Document & Review
Verification is a way of checking that the HACCP plan is being used and
followed as intended.
• Review the Process Flow and Hazard Analysis
to ensure that it remains accurate.
Verification is a way of making sure the HACCP plan is correct and that staff
are using it correctly.
Examples:
Checks: Carry out an Audit to ensure
staff know and are following procedures.
Checks: “Walk through” the Process Flow and ensure it
is correct and look for any new hazards.
• Audit / Observe staff using the correct Monitoring
Procedures
50. HACCP - Practical
Phase 4 – Verify, Document & Review
Documentation must be produced to show your HACCP
plan, the thinking behind it and the overall Food Safety plans.
• Ensure that you don’t duplicate your Quality system and
HACCP system
• Terms of Reference
• Make sure that you have documented the following:
• Hazard Analysis & Risk Assessment
• HACCP Chart (Template)
• Process Flow Diagram
• Supporting Policies, Procedures and Checklists (or references to
them)
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Reviews must be carried out regularly and when anything
in the Process changes.
• A Validation Audit should be arranged at least annually
• Terms of Reference
• Validation checks that the system is still Valid, the following
must reviewed to ensure everything is still Valid.
• Hazard Analysis & Risk Assessment
• HACCP Chart (Template)
• Process Flow Diagram
• Supporting Policies, Procedures and Checklists (or references to
them)
Phase 4 – Verify, Document & Review
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Implementation and Training
Implementation is CRITICAL to the success of your HACCP system.
• All Staff must be trained in the part they play within the
HACCP system.
• The HACCP Information, Policy Documents, Procedures, Forms
and Checklist must be readily available and Staff informed
where to access them
• Training should be logged and signed off by
each staff member such that they acknowledge
the training and their specific responsibilities.
• Regular checks should be made on Staff to
ensure that they continue to understand their
role and responsibility as part of the
HACCP system.
53. HACCP - Practical
SUMMARY
• Pre-requisite Programs (PRP’s) need to be in place before HACCP is attempted.
• Within the HACCP Team roles and responsibilities must be clearly defined.
• Smaller Food businesses may need outside specialist help.
• HACCP Team knowledge of Product / Process, Food Safety and HACCP is required
before starting a HACCP Project.
• The HACCP system is based on SEVEN principles and this is a logical approach
starting with Hazards, their Control, Criticality, Monitoring, Corrective Actions,
Documentation and Review.
• A HACCP project can be broken down into 14 stages that are grouped into
FOUR distinct PHASES:
• Phase 1 – Terms of Reference.
• HACCP helps identify the Policies, Procedures and Checklists required for Food Safety.
• Phase 2 – Hazard Analysis & Risk Assessment.
• Phase 3 – CCP’s, Monitoring & Corrective Actions.
• Phase 4 – Verification, Documentation & Review.
• Implementation & Training are CRITICAL to a successful HACCP system.