HACCP-ISO FSMS 22000 Awareness

1. 10/4/2023
Training Aid of Tapan S. Ghimire-QCM/AL
SAFIR
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2. 10/4/2023 2

3. What is HACCP?
 Problems
 Foodborne diseases
 Market access – importance of food safety
all along the food-chain
 Solutions
 Food safety system that focuses on preventing
problems before they occur
 Industry-led programme used to improve and verify
food safety
 Answer
Hazard Danger to health
Analysis Investigation of the hazard
Critical Crucial for containment
Control Handling of conditions
Points Position in the process

4. What is HACCP?
Hazard Analysis Critical Control Points
Science-based,
internationally accepted
food safety system
Focused on hazard
identification and
prevention
Addresses biological,
chemical and physical
hazards
Can be applied to all
segments of the food
chain
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5. Why to adopt HACCP?
 A properly functioning HACCP system will result
in the production of safer food.
 Benefits:
 Improved food safety
 Increased market access
 Protection against liability
 Drive for continuous improvement
 Enhanced process control

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

7. The seven principles of HACCP
Conduct a
hazard
analysis
Identify
critical
points
Establish critical
limits for each
critical control
point
Establish
critical
control point
monitoring
requirements
Establish
corrective
actions
Establish record
keeping
procedures
Establish
procedures for
verifying that the
HACCP system is
working as intended
I II III
IV
V
VI
VII
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8. ISO 22000
 Requirements for a food
safety management system
 4 elements
 Interactive communication
 System management
 Prerequisite programmes
 HACCP principles
Source: Van Voorst Consult

9. Implementing HACCP
1. Preliminary Steps for the introduction
of a HACCP System
 Gathering the resources and information
needed
2. Seven principles of HACCP in action
 Completion of all steps will result in a
properly functioning HACCP plan

10. Preliminary steps
1. Assemble the HACCP team
 Group of people that will oversee the implementation and
maintenance of the HACCP programme
 Multi-disciplinary (i.e. production, sanitation, management,
etc.)
 Including a HACCP-trained person

11. Preliminary steps
2. Description of products and
identification of intended use
and consumers
 Full description of the product(s) being
manufactured under the programme
 Product information assists with
hazard analysis
 Which group(s) will be consuming the
food product
 Where will the product be sold
 How will it be prepared

12. Preliminary steps
3. Development and verification of process flow
diagram(s)
 The flow diagram should
 Outline all processing steps
 Include all processing steps
 The plant schematic should
 Outline where all of the processing steps occur
 Display the movement of products, people and waste

13. Preliminary steps
4. Grouping of products
 Decide whether products can be grouped using process categories
 Slaughter – all species
 Raw product – ground/not ground
 Thermally processed – commercially sterile
 Heat/not heat treated – shelf stable
 Fully cooked – not shelf stable
 Heat treated but not fully cooked – not shelf stable
 Product with secondary inhibitors
 Further categories for grouping can be commodity group, hazards,
etc.
 Products in the same process category may be covered by the same
HACCP plan
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14. Principle I
 Conduct a hazard analysis
 Evaluate information regarding potential hazards associated
with the manufacturing process and ingredients
 Determine which hazards are significant to food safety
 Consider:
 Probability of occurrence
 Severity of consequences

15. What are hazards?
 There are 3 types of hazards
 Biological
 Chemical
 Physical
 Do not forget cross-contamination
 Microbiological, allergens
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16. Biological hazards
 Biological hazards can cause illness and include:
 Bacteria: E.coli, Salmonella, Listeria, Campylobacter, Shigella
 Viruses: cold viruses, Hepatitis A, Norwalk virus
 Parasites: Giardia, Cryptosporidium, Trichinella, tapeworms
 Yeasts and moulds
 Any toxin produced by microbiological
organisms is also a biological hazard

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

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

19. Principle II
 Identify Critical Control Points (CCPs):
 A CCP is a point, step or procedure at which a control
measure has to be applied to prevent, eliminate or
reduce a food safety hazard
 CCPs are not:
 Necessarily located where the hazard occurs, they may
be located at a subsequent step
 Some hazards cannot be controlled by the
operator
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20. Principle III
 Establish Critical Limits (CL)
What is a critical limit?
 The maximum and/or minimum value
to which a parameter must be
controlled at a CCP
 The critical limit separates
acceptability from unacceptability
 The critical limit must be clearly
defined and measurable

21. Principle IV
 Establish monitoring procedures
 Monitoring:
 Is the process of conducting a planned sequence of
measurements to determine if a CCP is under control
 Monitoring results must be recorded
If monitoring shows that
critical limits are not met,
then the process is out of
control and the food may
be unsafe.

22. Principle V
 Establish corrective actions
 Corrective actions are pre-determined measures that have
to be implemented when monitoring indicates that a
deviation has occurred.
 Corrective actions must:
 Regain control of the process
 Locate and segregate affected product
 Determine disposal of affected product
 Prevent a recurrence
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23. Principle VI
 Establish verification procedures
 Validation
 Ensures that the HACCP plan is complete and valid
 Ensures that the plan is effective in achieving expected food
safety outcomes
 Ongoing verification
 Ensures that the HACCP plan is working effectively
 Confirms that the plan is operating according to written
procedures
 Auditing
 Overall review of the HACCP plan
 To be performed whenever any changes occur that could
affect the hazard analysis or alter the HACCP plan

24. Principle VII
 Establish record keeping procedures
 Record keeping must be complete and accurate and
includes:
 Documentation pertaining to all steps, including the
HACCP principles
 Appropriate record storage procedures
 A log book to keep track of changes

25. HACCP system – Summary
 HACCP systems consist of two elements
 Prerequisite programmes
 Implemented prior to HACCP plans
 Control of the overall plant environment
 Control factors not directly related to food (e.g. water
quality, transportation and storage, plant sanitation,
employee training)
 HACCP plans
 Implemented following pre-requisite programmes
 Tailored to a certain product or process
 Control factors directly related to food production
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26. What are foodborne
disease outbreaks?

27. What causes foodborne
illnesses?
• Bacteria.
• Viruses.
• Parasites.
• Toxins/Chemicals.
• Contaminants.

28. Common foodborne
diseases (all bacteria)
• Campylobacter.
• Salmonella.
• E. coli O157:H7.

29. What are the symptoms
of foodborne illnesses?
• Diarrhea.
• Vomiting.
• Stomach Cramps.
• Headache.

30. How does food get
contaminated?
• During slaughter.
• Irrigated with contaminated water.
• Unwashed hands.
• Cross-contamination.
• Insufficiently cooked.
• Stored at the incorrect temperature.

31. How are foodborne
illnesses prevented?
 1. COOK.
 2.SEPARATE.
 3.CHILL.
 4.CLEAN.
 5.REPORT.

32. How does food get
contaminated?
• During slaughter.
• Irrigated with contaminated water.
• Unwashed hands.
• Cross-contamination.
• Insufficiently cooked.
• Stored at the incorrect temperature.

33. How are foodborne
illnesses prevented?
 1. COOK.
 2.SEPARATE.
 3.CHILL.
 4.CLEAN.
 5.REPORT.

34. COOK
• Thoroughly cook meat (145–165ºF),
poultry (165ºF), and eggs (145ºF).
• Use a thermometer to measure internal
temperature of meat.
• Cooked food should be reheated to 165ºF.
• Hot foods should be kept hot at 135ºF or
above.
• Cook food immediately after defrosting.

35. 35
SEPARATE
• Wash hands, utensils, and cutting boards
after they have been in contact with raw
meat or poultry and before they touch
another food.
• Put cooked meat on a clean platter.
• Use different dishes and utensils for raw
and cooked foods.

36. CHILL
• Refrigerate leftovers promptly.
• Set refrigerator temperature at 40ºF.
• Set freezer temperature at 0ºF.
• Separate large volumes of food so they will
cool more quickly.
• Cold foods should be kept at a temperature of
41ºF or below.
• Keep purchased food chilled until you get
home from the store.

37. CLEAN
• Wash produce under running water.
• Remove and discard outer leaves from
lettuce or cabbage.
• Wash hands before preparing food,be-tween
types of food, and after preparation.
• The single most important method of
preventing infectious diseases is to wash
your hands.
• Regularly clean and disinfect the refrigerator
and freezer.
• Clean and disinfect countertops regularly.

38. HACCP BASED
FOOD SAFETY MANAGEMENT SYSTEM
THANK
YOU
10/4/2023 HACCP BASED FOOD SAFETY MANAGEMENT SYSTEM 38