This document provides an overview of a training session on Hazard Analysis Critical Control Point (HACCP) systems. The session covers the importance of food safety, relevant laws and regulations, hazards in the food chain, and preventing contamination. It also discusses the key principles of HACCP, including hazard analysis, identifying critical control points, establishing monitoring procedures, and documenting the HACCP plan. The session emphasizes that effective food safety requires a culture where management is committed to food safety and good practices are established throughout the business.

1. © SALSA 2012
HACCP
Hazard Analysis Critical Control Point
Training
Level 1: Awareness
January 2017

2. Today’s session will include:
Food Safety
 What it is and why it is important
 How a company can achieve a system that produces safe food
 The structure of a food safety system including HACCP
 What is involved in implementing HACCP
 The roles for personnel within a food business in producing
safe food

3. Learning Outcomes for this course
1. Know the purpose of a HACCP system
2. Know the features of a HACCP system
3. Know how hazards are controlled
4. Know how to manage a Critical Control Point

4. © SALSA 2012
Discussion
Why is Food Safety Important?
Tell us what you think!

5. Why is Food Safety Important?
 To protect the consumer
 To protect your business
 To comply with the law
So who is responsible for Food Safety in YOUR
business?

6. Why is Food Safety Important?
 To protect the consumer
 To protect your business
 To comply with the law
So who is responsible for Food Safety in YOUR
business?
EVERYONE!

7. What are the Laws?

8. What are the Laws?
 The Food Safety Act 1990
 EC 852/2004 Regulation on the Hygiene of
Foodstuffs
 Apply principles of HACCP to hazards specific to
business and process
 Based on risk assessment

9. What Does the Law Require?
- The Principles of HACCP
Principle 1: Conduct a Hazard Analysis
Principle 2: Identify Critical Control Points
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Principle 5: Establish Corrective Actions
Principle 6: Establish Verification Procedures
Principle 7: Establish Documentation & Records
You CAN do HACCP!

10. © SALSA 2012
Discussion
What do you think are the Consequences of
NOT Managing Food Safety?

11. Consequences of a Hazard reaching
the Consumer
• Illness or injury/complaints – DEATH
• Customer and EHO scrutiny
• Prosecution, fines/imprisonment
• Loss of business/customers
• Loss of jobs as production reduced/ company closed
and consequences for the workforce

12. © SALSA 2012
Discussion
What Makes Food Safe?

13. What Makes Food Safe?
 Freedom from contamination
– Microbiological (Pathogens)
– Physical
– Chemical (including Allergens
 Making sure pathogens cannot grow

14. What Makes Food Safe?
Safe food is obtained by
 Correct and careful processing
 Protecting the food from further contamination

15. © SALSA 2012
Discussion
How can we prevent contamination with
microorganisms?

16. Preventing Contamination
Use of reputable suppliers
Effective cleaning
Compliance with personal hygiene requirements
Correct food storage

17. Preventing Growth of Microorganisms
How?
– By making sure microorganisms
(bacteria, moulds, viruses or yeasts)
cannot get what they need
So what do microorganisms need?

18. Preventing Growth of Microorganisms
How?
– By making sure microorganisms
(bacteria, moulds, viruses or yeasts)
cannot get what they need
So what do microorganisms need?
Warmth

19. © SALSA 2012
ACTIVITY
Handout 1

20. Back to the Beginning…..
As soon as we harvest food, it starts to deteriorate…..

21. Common Preservation Techniques
• Heating
• Drying
• Use of Chemicals
• Chilling/Freezing
• Acidity
• Manipulation of gases
around the product

22. The Food Chain
Agriculture
Secondary
Processing
Primary
Processing
Retailing/
Catering Consumer
So what do we do?..........

23. © SALSA 2012
Discussion
Potential contaminants/ hazards in the
food chain

24. The Approach to Food Safety
Management
 All ‘links’ in the food chain are responsible for food safety in their
own operations
 Confidence and trust in suppliers is vital
 Traceability is needed in case there are any problems
 Design food safety systems to prevent problems rather than rely on
end product testing
 Food companies need a good ‘food safety system’

25. A Food Safety ‘Culture’

26. © SALSA 2012
Discussion
What do you think needs to be in place so a
food business can demonstrate food
safety is a priority and is effectively
managed?

27. The ‘Foundations’ -
Having a Food Safety Culture
What does a Food Safety Culture involve for the
people involved in the Company?

28. The ‘Foundations’ -
Having a Food Safety Culture
 Clear Commitment to Food Safety from Management
 Knowledge and Skills to Manage Food Safety
 Ensure Levels of Supervision are in Place and Right for
the Business
 Members of Staff given Responsibility and Authority

29. A Food Safety ‘Culture’
Food Safety Culture & Management Commitment

30. A Food Safety ‘Culture’
Food Safety Culture and Management Commitment

31. The ‘Walls’ –
Making sure that Good Practices
(or Pre-Requisite Programmes)
are in Place

32. The ‘Walls’
Making sure that Good Practices
(or Pre-Requisite Programmes) are in Place
 Hygiene & Housekeeping
 Planned Maintenance of Buildings and
Equipment
 Pest Control
 Waste Control
 Supplier Controls
 Personal Hygiene
 Training
 Control of allergens

33. Good Practices or Pre-requisites
 Manage hazards not specific to a particular process or
product
 Support and underpin HACCP
 Allow HACCP to focus on what are the most significant
hazards for a particular product or process

34. A Food Safety ‘Culture’
Hygiene
&
Housekeeping
Planned
Maintenance
Pest
Control
Personal
Hygiene
Training
Supplier
Controls
Calibration
Food Safety Culture and Management Commitment

35. A Food Safety ‘Culture’
Hygiene
&
Housekeeping
Planned
Maintenance
Pest
Control
Personal
Hygiene
Training
Supplier
Controls
Calibration
HACCP
The Process
Food Safety Culture and Management Commitment

36. The ‘Roof’: ‘Doing’ HACCP
Preparation
– Grouping products & processes to decide on
the different HACCP Plans required
 Makes applying HACCP efficient &
effective
 Saves time and complexity

37. © SALSA 2012
HACCP
Awareness

38. What is HACCP?
(Hazard Analysis and Critical Control Points)
It’s a technique for making sure that
 All the relevant food safety concerns are identified
 A practical and sensible plan is designed to prevent
or control these food safety hazards during
production by focusing attention on ‘Critical Control
Points’ (CCPs)
…………………Simple!

39. How does HACCP work?
 The ‘Good Practices’ or ‘Pre-requisites’ are introduced and
confirmed as being in place and working
 The business writes HACCP Plans to cover all the products made
HACCP Plans are implemented by ensuring ‘Critical Control Points’
(CCP) are closely monitored during production
 If a problem is found at a ‘CCP’, defined actions are taken to
resolve the problem. This makes sure the affected products don’t
reach the consumer

40. © SALSA 2012
ACTIVITY
What is a HAZARD?
Handout 2

41. Hazard Analysis
Undertaken by a group of people within the company who
 Draw a diagram of the steps/stages in the process being examined
 Take each step in the process and consider any hazards that may
occur and the cause
 Decide which of the identified hazards are genuinely likely to occur
 Decide what measures can/should be taken to prevent or control
each of these hazards – these are ‘CONTROL MEASURES’

42. What are Critical Control Points (CCPs)?
 Points in the process where it is Critical to
Control the hazards identified by hazard analysis
Each CCP must be under control during
processing/manufacturing to make sure safe
food is produced - otherwise the consumer
may be harmed

43. How do we make sure Critical Control
Points (CCPs) are under control?
 Use agreed and valid limits (called CRITICAL LIMITS)
e.g. cooking to a minimum core temperature of 82°C
 MONITOR the control measure at an agreed frequency
e.g. take core temperatures of the product to ensure the Critical Limit has
been met, every batch
 Follow CORRECTIVE ACTIONS defined in the HACCP
Plan to protect the consumer

44. Corrective Action
Must include:
 What to do with the possibly unsafe food
 How to restore control at the Critical Control Point
Examples include:
 Stopping production of any more product
 Finding products produced since the last ‘good’ check
 Fixing the problem that caused loss of control
 Calling the supervisor/manager

45. Reassurance!
 HACCP does not mean more work – just different, targeted work
that is more effective for food safety
 Most businesses only have a few Critical Control Points
 Controlling and monitoring a Critical Control Point is usually done
by the person responsible for operating that part of the process
 HACCP needs to be clear ‘who does what’ and what needs to
happen in the event of a problem

46. What does HACCP look like in
practice?
A few sensible ‘rules’ for making the HACCP Plan work
 The HACCP Plan needs to be written down
 The HACCP Plan needs to be implemented
 Records need to be kept to show Critical Control
Points are being actively monitored
 Records need to be kept to show Corrective Actions
are taken when the Critical Control Point is not
working properly

47. Types of Documents & Records
 The HACCP Plan
 Procedures and Work Instructions
 Records to Show Pre-Requisites are Working
 Records to Show Food Safety is Being
Managed
 Monitoring & Corrective Action
 Verification
 Review

48. Why keep Records?
 To demonstrate product safety is being managed
 For audits
 Customer
 Environmental Health
 SALSA
 Insurance
 May be used for employee training
 Provide history for problem solving
 Identify potential problems (adverse trends)

49. © SALSA 2012
Discussion
Designing Records for CCPs
What should be included on a Critical Control
Point record?

50. Designing Records for CCPs
Records may include:
 Details of:
 The Critical Limit
 Brief details of the Monitoring procedure & frequency of check
 Corrective Action requirements
Traceability information (e.g. product names/batch codes)
Space for Comments eg details of corrective action taken
Space for reviewer to sign/ initial and date
Records should be formatted to make completion easy

51. © SALSA 2012
ACTIVITY
Let’s look at a CCP record
Handout 3

52. The Role of the CCP Monitor
 Controlling the food production process
 Monitoring Critical Control Points (doing tests and checks) at
the right frequency to see if the process is under control
 Taking Corrective Actions as defined in HACCP Plan
 Keeping records to show the CCP is well managed
 Flagging issues/suspicions about the process
 Suggesting better ways of working at the CCP

53. Record Keeping Tips
 Never pre-record data or use ‘ditto’
 Never postpone making entries and rely on your memory
 Modifications:
– never “Tipp-Ex” or erase
– line out and correct; initial any changes
 Standardise forms
Remember: These records may be your only proof!

54. © SALSA 2012
Information Sheet
Tudor and Sons
Handout 4

55. Confirming or Verifying that Products
are Safe
How do you know your HACCP plan is working?
 Double check your records
 Perform internal audits
 Look at complaints
 Product testing

56. Reviewing Records
Review records prior to despatching product to ensure:
 Have the records been correctly completed?
 Have the critical limits been met?
 Has proper corrective action been taken if a critical
limit was not met?

57. Retention of records
 Keep for at least 1 year beyond maximum possible
shelf life (consider home freezing etc)
 Keep the records in good condition
 Keep the records filed to make access or disposal easy
 Consider different ways of retaining records

58. © SALSA 2012
Discussion
Thinking about changes

59. Changes
 New process flow
 New ingredient or change to an ingredient
 New product
 Annual review

60. Making it Better and Better!
Do
Check
Act
Plan

61. In Summary……
 Don’t be afraid of the jargon
 HACCP is simply a tool
 HACCP is very logical
 A HACCP plan helps YOU to make safe food