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

Slides 12 – HACCP

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.

Slides 12 – HACCP

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

Slides 12 – HACCP

Where can HACCP be used?

HACCP can be used in any food sector from production to retail

Production

Processing

Transport

Retail and food service

Slides 12 – HACCP

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

Slides 12 – HACCP

ISO 22000

Requirements for a food safety management system

4 elements Interactive communication System management Prerequisite programmes HACCP principles

Source: Van Voorst Consult

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

What are hazards?

There are 3 types of hazards Biological Chemical Physical

Do not forget cross-contamination Microbiological, allergens

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

Physical hazards

Physical hazards are foreign objects that can cause injury:

Glass Metal grindings,

screws, nuts, bolts Stones, pebbles Needles Hard plastic Bones

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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.

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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

Slides 12 – HACCP

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