This document discusses risk analysis and HACCP systems. It defines risk as a function of the probability and severity of adverse health effects from hazards in food. It outlines the components of risk analysis: risk assessment, risk management, and risk communication. It then details the steps of risk assessment and describes how risk assessment should consider relevant practices throughout the food chain. It also discusses risk management, risk communication, and provides a diagram of the risk analysis process. Finally, it outlines the principles and benefits of implementing a HACCP system.

1. RISK ANALYSIS and HACCP SYSTEM

2. RISK DEFINEDRISK is a Function of Probability of an adverse health effect and the severity of that effect, consequential to a HAZARD(s) in food.

3. COMPONENTS OF RISK ANALYSIS RISK ASSESSMENT RISK MANAGEMENT RISK COMMUNICATION

4. RISK ASSESSMENTSTEPSHAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION

5. Hazard identification Biological Chemical Physical agents Hazard characterizationQualitative and/or Quantitative Evaluation Nature of adverse effects by agents Chemical agents-a dose response Physical and Biological-dose response if data present or obtainable

6. Exposure assessmentQualitative and/or Quantitative Evaluation Of the likely Intake of Hazardous Agents via food Or other source if relevant.Risk characterizationQualitative and/or Quantitative Estimation ofAttendant uncertainties

7. The probability of occurrence

8. Severity of known or potential adverse health effects in a given population depending on above three stepsRISK ASSESSMENT SHOULD TAKE INTO ACCOUNTRelevant production ,storage and handling practises Used throughout the food chain.It should include traditiionalpractises,methods ofAnalysis,sampling,inspection and the prevalence of specific adverse health effects.

9. RISK MANAGEMENTWeighing policy alternatives in the light of the results of risk assessment.Selecting and implementing appropriate control options,including regulatory measures.Note:Major concern human health cosideration.

10. RISK COMMUNICATIONIt is the interactive exchange of information and opinions throughout the risk analysis process .RISK

11. RISK RELATED FACTORS

12. RISK PERCEPTIONSEXPLANATION OF RISK ASSESSMENT FINDINGS

13. THE BASIS OF RISK MANAGEMENT DECISIONSCommunicate to

14. DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESSRISK MANAGEMENTRisk EvaluationOption AssessmentOption ImplementationRISK ASSESSMENTHazard identificationHazard characterizationExposure AssessmentRisk CharcterizationRISK COMMUNICATION

15. HACCP SystemHAZARDANALYSIS CRITICAL CONTROL POINT

16. HACCP is a system whichIdentifies, Evaluates and Control hazards , significant for food safety.

17. Evolution of HACCP System

18. Evolution of HACCP SystemDeveloped for micro biological food safety of ASTRONAUTS Original system Drawn up by Pillsbury Company working with NASA and the US military

19. HACCP Terminology

20. HACCP TerminologyCCP CCPis an operation(practice,process,procedure or location) at which a preventive or control measure can be exercised that will eliminate, prevent or minimize a hazard or several hazard. CRITICAL LIMITThe value of a monitored action which separates the acceptable from unacceptable.

21. CONTROL POINT It is an operation at which preventive and/or control actions are taken because of good manufacturing practices,regulations,product reputation, corporate/company policies or aesthetics. Such distinction between CCP and CP are one of the unique features of HACCP System. This allows setting priorities on risk and emphasizes operations that offer the greatest potential for control.

22. CORRECTIVE ACTIONIt is a specified prompt action to be taken when the criteria are not met or when the results of monitoring the CCP indicates a trend towards loss of control.VERIFICATIONReview of monitoring records to determine whether the HACCP system is in place and functioning as planned and to ensure that monitoring is carried out effectively and efficiently.

23. DECISION TREE A sequence of Questions applied to each process step with a potential hazard to identify which process steps are critical to food safety.

24. 7-HACCP Principles

25. 7-HACCP Principles1. Conduct Hazard Analysis-Process flow diagram.Identify hazards and Preventive measure2. Determine CCP’s in processEstablish the points where control is critical to mange the safety of the product.3. Establish critical limits for preventive measures associated with each identified CCPThe critical limits describe the difference between safe and unsafe product at the CCPsThese must involve a measureable parameter and may also known as the absolute tolerance for the CCP

26. 4. Establish a system to monitor control of the CCP.Specify monitoring requirements for management of the CCP within its critical limit.It involves specifying monitoring actions along with frequency and responsibility.5. Establish the corrective action to be taken when monitoringAct to bring the process back under control.Act to deal with product manufactured while the process was out of control.

27. 6. Establish procedures for verification to confirm that the HACCP system is working effectively7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

28. Application Stages of HACCP

29. Application Stages of HACCPDetermine the terms of reference Assemble and Train the HACCP teamDescribe the processes/products Identify intended useConstruct flow diagram On-ste verification of flow diagramList all potential hazards Conduct a Hazard analysisDetermine control measures Determine CCPsEstablish critical limit for each CCP Establish a monitoring system for each CCPEstablish Corrective Action for Deviations that may occur Establish Verification ProceduresEstablish record keeping and Documentation Review the HACCP plan

30. Need For HAccpEnsuring Food SafetyPreventing food borne diseases outbreakInternational obligations-SPS,TBT