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Preliminary Steps in HACCPPreliminary Steps in HACCP

ApplicationApplication

B.K. Kolita Kamal Jinadasa,

Research Officer,

Post Harvest Technology Division,

NARA,

Colombo-15,

Sri Lanka.

1. Assemble HACCP team.

2. Describe the product.3. Identified intended use.

4. Construct process flow diagram.

5. Verification of process flow diagram.

1. Assemble the HACCP team:

Responsible for developing &implementing the HACCP plan(s).

Multidisciplinary team,

Quality assurance/quality control

Processing/production.

Engineering/technical.

Marketing.

Cleaning/ Maintenance.

R & D.

HACCP team:

4-6 members.

HACCP aware.

Experience, not to new/junior.

Sufficient working knowledge.

One team leader.

Organization and leadership skills

HACCP trained

Selected by top

management/consultant

HACCP team:

Initial tasks.

Establish time table.

Review existing QC, prerequisite programs,

resources. Decide on scope of HACCP plan.

All three types of hazard or one type wholeprocess or on specific part/section stop at theend of production, or continue throughdistribution, retail and consumer handling.

S.O.S

2. Describe the product:

What it is?

(raw materials, ingredients, additives, etc.)

What are its structure & physicalcharacteristics?

(solid, liquid, gel, water activity, pH, etc.)

How is it processed?

(heating, freezing, drying, smoking, etc.)

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2. Describe the product:

How is packaged?

(hermetically sealed, vacuum, modified

atmosphere, etc.)

What are the storage and distributioncondition?

(frozen, chilled/iced, dry, etc.)

What is the required shelf life?

(including sell by and best before dates)

2. Describe the product:

What are the instructions for use byconsumers?

(cook before consume, keep frozen/chilled,etc.)

Are they any particular microbiologicalor chemical criteria to be met?

(buyers or importing countriesrequirements)

3. Identity intended use:3. Identity intended use:

Who are target consumers?

General public

Vulnerable/high risk group

Infants, elderly, sick.

How is it anticipated they will prepareand use the product?

Example for the product description:

Product name Frozen cooked white shrimp

Raw materials Frozen raw wild caught shrimps, P.indicus

Harvest area South China sea

Raw material received Imported form Myanmar

Finished product descript ion IQF cooked, peeled, headless,deveined shrimps

Ingredients/ food additives Salt

Packaging 1 Kg/box

Storage distribution Must always kept frozen below -200C

Intended consumers General population

Intended use Ready-to-eat

4. Construct a process flow diagram:4. Construct a process flow diagram:

Visual representation of actual

production line- single page.

All the steps involved the

production process in sequence.

Detail of processing procedures,parameters, product, etc. at

each step.

Raw material

Processes step#1

Processes step#2

Packaging

Storage

Supported by full technical information foreach step in the production process e.g.

Ingredients, food additives.

Equipment used.

Floor plans and lay out.

Handling requirements. Technical parameter.

Time/temperature.

Personnel requirements.

Risk cross contamination.

Potential process delays.

Hygienic standards.

Raw material

Processes step#1

Processes step#2

Packaging

Storage

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5. Verification of flow diagram :5. Verification of flow diagram :

On site.

Walk through the production line.

At all operation hours.

Observe check, rectify.

To ensure that it is an accurate andcomplete representation of the actualproduction line.

THANK YOU!!!THANK YOU!!!