hazard analysis and critical control points (haccp) stenum gmbh
TRANSCRIPT
Hazard Analysis and Critical Control Points
(HACCP)
STENUM GmbHwww.stenum.at
Slides 12 – HACCP
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
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What is HACCP?Hazard Analysis and Critical Points
Science-based, internationally accepted
food safety system
Focused on hazard identification and
prevention
Addresses chemical and physical hazards
Can be applied to all segments of the food
chain
Source: Department of Food Science and Technology, Virginia Tech.
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Why 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
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Where can HACCP be used?
HACCP can be used in any food sector from production to retail
Production
Processing
Transport
Retail and food service
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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 requirement
s
Establish corrective
actions
Establish record
keeping procedures
Establish procedures for
verifying that the HACCP system is
working as intended
I II III
IV
VVIVII
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ISO 22000
Requirements for a food safety management system
4 elements Interactive communication System management Prerequisite programmes HACCP principles
Source: Van Voorst Consult
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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
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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
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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
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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
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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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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
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What are hazards?
There are 3 types of hazards Biological Chemical Physical
Do not forget cross-contamination Microbiological, allergens
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Biological hazardsBiological 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
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Chemical hazardsChemical 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
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Physical hazards
Physical hazards are foreign objects that can cause injury:
Glass Metal grindings,
screws, nuts, bolts Stones, pebbles Needles Hard plastic Bones
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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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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
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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.
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Principle VEstablish corrective actionsCorrective 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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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
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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
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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