implementation of aa hazard hazard analysis...

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IMPLEMENTATION OF AIMPLEMENTATION OF A HAZARD ANALYSIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)CRITICAL CONTROL POINT (HACCP) SYSTEM SYSTEM IN FOOD INDUSTRIESIN FOOD INDUSTRIESIN FOOD INDUSTRIESIN FOOD INDUSTRIES

DepartmenDepartmentt of Food Science and Technologyof Food Science and TechnologyFaculty of Agricultural TechnologyFaculty of Agricultural Technology

Bogor Agricultural UniversityBogor Agricultural UniversityJulJulyy 20102010

Outline

• Introduction to HACCP system• Introduction to HACCP system

definition, why is it used, history, characteristics, where does it stand in a food safety management system, benefit and its implementation

• Preparing a HACCP plan

12 t f HACCP l d i t f t

Bogor Agricultural UniversityRDH‐LN‐HACCP Training‐2010

12 steps of HACCP plan and assignments for step 1‐5, 6, 7‐8, 9‐12

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Introduction to a HACCP SystemIntroduction to a HACCP System


DEFINITION OF DEFINITION OF HACCPHACCP(Hazard Analysis Critical Control Point)(Hazard Analysis Critical Control Point)

HACCP is a preventive system designed to minimize

the risk of food safety hazards; however HACCP is

not a zero‐risk food safety assurance system


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WHY WHY IS IS HACCPHACCP USED IN A FOOD USED IN A FOOD SAFETY ASSURANCE SYSTEMSAFETY ASSURANCE SYSTEM

• Food safety is a non‐negotiable requirement for food quality and trade

• Failure in assuring food safety will result in :

• illnesses and death in consumers

• product recall detention or destruction


product recall, detention, or destruction

• loss in consumer trust

• government actions

HACCP HACCP CHARACTERISTICSCHARACTERISTICS

‐ Systematic approachy pp

‐ Proactive, not reactive

‐ Team effort, not individual’s

‐ Based on common sense technique

‐ Alive and dynamic system


‐ Alive and dynamic system

‐ Not just a paperwork

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RELATIONSHIP BETWEENRELATIONSHIP BETWEEN GMPGMP, , SSOPSSOP, AND HACCP, AND HACCP ININFOOD QUALITYFOOD QUALITY--SAFETY MANAGEMENTSAFETY MANAGEMENT

SSOP

HACCP

Implementation and documentation of sanitationand hygiene program

Control of hazards in critical steps of process


GMP

Basic and general recquirement for premises,equipment, workers, and process

FOOD SAFETY MANAGEMENT SYSTEM

• 1959 : Initially deceloped by Pillsbury Co. for astronaut’s food : bite‐size, edible wrapping, safe

HISTORY OF HACCP HISTORY OF HACCP

astronaut s food : bite size, edible wrapping, safe

• 1971 : HACCP concept was first explained to publicin the US in a National Food Safety Conference

• 1972 : Pillsbury obtained a contract in HACCP training for FDA inpectors


• 1973 : A complete HACCP document was published for the first time, adopted for low acid can food industries

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HISTORY OF HACCP ........... (cont)HISTORY OF HACCP ........... (cont)

•1985 : US National Academy of Sciences) (NAS) recommended HACCP because it was concluded to give more assurance as compared to an end‐product quality control system

•1989 : NAS establish National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and introduced 7 principles of HACCP


•1991 : Concept of Biological, Chemical, and Phyisical hazards was developed

•1997 : HACCP concept was adopted by Codex

Initial HACCP Concept


1. Hazard analysis

2. Determination of critical control points needed for conrolling the identified hazards

3. Determination of procedures to monitor critical control points


p

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HACCP concept by NACMSF


1. Hazard analysis2. Determination of critical control points (CCP) to control

the identified hazards3. Determination of critical limits for each CCP4. Determination of procedures to monitor CCP5. Determination of corrective actions when a deciation

occurs upon monitoring of a CCP


p g6. Detemination of effective recording system as a

documentation of a HACCP plan7. Determination of verification procedures to assure that

a HACCP system is implemented properly

Why is a conventional inspection not Why is a conventional inspection not adequate in assuring food safety?adequate in assuring food safety?

• The number of inspectors in any country is not• The number of inspectors in any country is not sufficient

• Inspection alone doesn not assure food safety• Inspection is anly a “snapshot” of food safety status in a certain period of time

• Contamination at low level is notdetected byconvensional testing


convensional testing• Industries heavily rely on inspection, testing, consumer’s complaint to detect loss in control of their food quality‐safety management system

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WhyWhy is is HACCP HACCP becoming importantbecoming important??

N d t i th k t i kl• New products appear in the market quickly• Use of new methods, techniques and equipmentin food processing

• World market and changes in consumption patterns

• Emerging pathogens


• Emerging pathogens• The need for international harmonization in world trade

BENEFIT OF IMPLEMENTATION OFBENEFIT OF IMPLEMENTATION OFHACCPHACCP SYSTEMSYSTEM

1. Prevent or detect unsafe raw materials and1. Prevent or detect unsafe raw materials and ingredients before entering production system

2. Prevent a problem to grow bigger since it is handled earlier with early warning in HACCP

3. Cautious of any hazard in a facility shared for production of various products


4. Reduce internal product “holding” and or product destruction

5. Prevent dependence in end product testing that allow unsafe products relesed to the market

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Implementation of a HACCP System in Food Industries

• Specific for each type of product, process and factory

• Prerequisite : GMP and SSOP

• Requires strong commitment of management to


provide safe food for the public

REFERENCES FOR HACCP IMPLEMENTATION

• Codex Alimentarius (CAC)• Codex Alimentarius (CAC)• SQF 2000: Safe Quality Food 2000• EQCI: European Quality Certification Institute• ISO 22000 : 2005 on Food Safety Management

System• Indonesia :


do es aSNI 01‐4852‐1998 on HACCPPedoman BSN 1004/1999

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STEPS FORSTEPS FOR HACCPHACCP IMPLEMENTATION IMPLEMENTATION (C(Codexodex))

7. Determine CCP Principle 2

Principle 1

6. Identify all potential hazards, analysis of risk and establish preventive measures

1. Establish HACCP team

2. Describe product

3. Identify product use

8. Determine CL for each CCP

9. Determine monitoring system for each CCP

10 . Determine corrective actionsf d i i

Principle 2

Principle 3

Principle 4


4. Establish a flow chart

5. Verify flow chart on site

for deviation

11. Determine verification procedures

12. Determine recording system

Principle 5

Principle 6

Principle 7

Preparing a HACCP Plan


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Establish a HACCP TeamEstablish a HACCP TeamHACCP HACCP Step 1Step 1

• A HACCP team is established to develop a HACCP plan

• The team members is chosen from personnels who are

involved in daily activity of food production they are of

various education/academic/skill background

(multidiscipline) :may consists of personnels from

d i i i QA l b i i i


production, sanitation, QA, lab, engineering sections

• The team ideally consists of no more than 6 people

• The HACCP team made the description of a product

Describe ProductDescribe ProductHACCP HACCP Step 2Step 2

whose HACCP plan is to be made

• When more than one product is produced, product can

be chosen based on various consideration such as

production number, degree of risk/hazard involved

• The descriptition includes raw materials ingredients


• The descriptition includes raw materials, ingredients,

additives, processing technology, product characteritics

( pH, water content, aw etc), packaging (primary,

secondary, tertiary), and storage etc

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Product description includes :• Name

Describe ProductDescribe ProductHACCP HACCP Step 2Step 2

• Composition• Characteristics of end product• Processing methods• Preservation methods• Primary packaging• Packaging for distribution

Storage conditions


• Storage conditions• Distribution methods• Shelf life• Special labelling• Instruction for use

Describe Product UseDescribe Product UseHACCP HACCP Step 3Step 3

• The HACCP team describe how the product is consumed by consumers, serving methods and consumer groups

• Consumer groups senstive to food safety hazard– Elderly – Infant


– Pregnant Women– Ill people– Immunocompromised adults

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Flow Chart has to describe :

Establish Flow ChartEstablish Flow ChartHACCP HACCP Step 4Step 4

• Details of all process steps including inspection, transportation, storage and or delay :– Input to the process including raw materials, packaging, water and chemicals

– Output from the process including waste


from packaging, raw materials, in‐progress products, rework and rejected products

• Validation of the established flow chart by :

Verify Flow ChartVerify Flow ChartHACCP HACCP Step 5Step 5

• Validation of the established flow chart by :

‐ observation of a flow process

‐ sampling

‐ interview

‐ observation of routine and non‐routine process


• All HACCP team members must be invoved in flow chart verification process

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Assignments for Steps 1‐5

For each group consisting of 4‐6 students, • make a HACCP team, appoint the chair, describe each member’s skill or background

• describe the product your team has made• describe the product use, including the consumer

bli h h fl h


• establish theflow chart• verify flow chart in your group discussion• Use Form 1‐5 of the HACCP Work book

•The HACCP team evaluates specific hazard in each step and

Identify Hazard and Determine RiskIdentify Hazard and Determine RiskHACCP HACCP Step 6 (1Step 6 (1stst principle)principle)

The HACCP team evaluates specific hazard in each step and or raw materials/ingredient associated to the step, and determine risk or significance of each hazard

•The HACCP team will use references, brainstorms, expert judgment and :

‐ the verified flow chart

raw materials ingredients additives and or processing


‐ raw materials, ingredients, additives and or processing aids associated to the steps in the flow chart

‐ product description and use as well as user

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1. Hazard Identification :id tif h d( ) i th t ( ) d


identify hazard(s) in the process step(s) and raw materials, ingredients, additives, processing associated to the steps

2. Determine Preventive MeasuresObtain the source of identified hazard(s) and design the preventive measures, i.e. any activity to eliminate and or minimize the hazard(s) to the acceptable level


minimize the hazard(s) to the acceptable level3. Determine Risk or Significance

Classify risk or significance as H (high), M (medium) or L (low) using various approaches

• When identify hazard, a HACCP team must understand and


consider :‐ types of hazard involved, probability (P=likeliness to occur), severity (S), probability of hazard being undetected (U)

‐ common hazard(s) associated to a food or raw material‐ whether quality will be incorporated in HACCP plan

• When determine risk, ONE of the following approaches can be d


used :‐ risk as a function of P and S (applicable for process steps) or‐ risk as a function of P, S and U (applicable for process steps)‐ risk as a function of a risk category (applicable for raw material, product)

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Biological• Bacteria

VirusesProtozoa

Types of Food Safety Hazards

ProtozoaParasites

Physical Hazards• Glass • Wooden chips• Stone

Chemical Hazards• Mycotoxin• Mushroom, shellfish,

algae toxins• Pesticides, fungicides,


• Metal pieces• Insect parts• Bone• Plastic• Personal accessories

, g ,fertilizer, hormines, antibiotics

• Heavy metals,dioxin• Adulterant : melamine, formaline• Excessive use of additives

Several questions that may arise during Hazard Identification of raw materials :


‐ Can pathogens, toxins, chemical or physical hazards be present in raw mat? What kind?

‐ Is additive used? What’s the limit of use? Is there any possibility of using it at hazardous concentration

‐Will elimination of a certain ingredient support microbial growth?


‐ Is acid use or pH of end product affecting microbial growth?

‐ Is aw of end product affecting microbial growth‐ Is cooling necessary to maintain quality during storage and or distribution?

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Several questions that may arise during Hazard Identification of process steps :


Identification of process steps :

‐ Can contaminant(s) or hazard(s) enter the product during processing?

‐ Can personal hygiene, contaminated raw material or equipment, cause cause cross contamination?

‐ Can microorganisms grow and multiply during handling


‐ Can microorganisms grow and multiply during handling, process and or storage?

‐ Is the combination of temperature and time adequate to prevent microbial growth?


Identification of Hazard; conducted by :

• Observing list of raw materials, ingredient, additives, processing aids used to produce the food whose HACCP plan is prepared

• Observing flow chart including food handling, operations or processing techniques applied, storage etc


• Making a list of hazards((biological, chemical and or physical) potentially occur/associated with materials, process step and identify where they might enter the process steps

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Determination of Risk/Significance of a Hazard


Determination of Risk/Significance of a Hazard

• Is carried out to determine whether a specific hazard associated to a process step or material is significant or risky thus it is potential to be a CCP

• Approach to be used forsignificance determination in this class is : matrix of significance/risk based on P


this class is : matrix of significance/risk based on P (probability) and S (severity)

Risk or Significance of A HazardRisk or Significance of A Hazard

Severity : y

Probability(likeliness to occur)

Ll Ml Hl

Lm Mm Hm*

l

m

L M H


)Lh Mh* Hh*h

*significant hazard

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Raw material or ingredients sensitive to microbiological hazards

Beef and poultry, Egg, FishMilk and milk products, including cheeseNuts and ingredients containing nutsSpicesChocolateMushroomSoy flourGelatinPasta


Frog legVegetablesCereals and their floursCultures for fermentationSeveral natural flavoring and colorants

Salt

S

Raw material or ingredients insensitive to microbiological hazards

Sugar

Chemical preservatives

Acidulant and food grade leavening agents

Gum and thickener (source‐dependent, some are sensitive such as tapioca and gum resulted from fermentation)

Synthetic coloran


y

High sugar and or salt candy

Most oil and fat (except for butter)

Acid fruits

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Severity of PathogensSevere hazard on general population, life threatening or chronic sequelae or long term illness

Brucella melitensis, B.abortus, B. suis, botulin, EHEC, Salmonella typhi, S. paratyphi A,B,C, Shigella dysenteriae, Burkholderia cocovenenans, V.cholerae O1 dan O139, Mycobacterium bovis, aflatoksin, vCJD/BSE

Campylobacter jejuni serovar O:19, EPEC, ETEC, Clostridium perfringens C, C. botulinum A and B, Enterobacter sakazakii, Listeria monocytogenes, V. vulnificus, Hepatitis A virus, Cryptosporodium parvum

Severe hazard on limited population, life threatening or chronic sequelae or long term illness

S. enteritidis, S.typhimurium, other Salmonella, Yersinia enterocolitica, Y. pseudotuberculosis, Shigella flexneri, S.boydii, S.sonnei, L.

Serious hazard, decrease ion life capacity but not, life threatening, rare sequelae or medium term


g f , y , ,monocytogenes, trichotecene, T2, zearalenon, fumonisin, okhratoksin

rare sequelae or medium term illness

Medium hazard, not life threatening, short term, self‐limiting symptoms, causes discomfort

B. cereus and its emetic toxin, C. perfringens A, EPEC, ETEC, enterotoksin Staph. aureus , V. cholerae non O1, dan non O139, SRSV (including Norovirus), histamin

Determination of Preventive MeasuresDetermination of Preventive Measures


‐ Preventive measures are activities used to control the identified hazards

‐ Preventive measures shall be designed to eliminate or reduce the identified hazards to an acceptable level

‐ A hazard may require more than one preventive measures meanwhile one preventive measure may be


measures, meanwhile one preventive measure may be used toward reduction and or elimination of more than none hazard

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Examples of Preventive Measures for Microbiological d


Hazards :‐ heating (sterilization or pasteurization)‐ drying (aw reduction)‐ acidification‐ cooling (refrigeration)‐ freezingaddition of preservatives


‐ addition of preservatives‐ fermentation‐modified atmosphere packaging (MAP)‐ control atmosphere storage (CAS)

Cl idi b li S ili i d i i ddi i


Examples of Preventive Measures for A Specific Pathogen

Clostridium botulinum(botulism)

Sterilization during canning, addition of salt, nitrite, acidification to pH <4.6, aw reduction to 0.93

S. aureus Implementation of sanitation and SSOP, policy for infected personnels, cooling acidification heating


cooling, acidification, heating, addituion of bacteriostatic agents

Salmonella Avoid contamination at the source of raw materials, control of raw mat, heating, cooling, pendinginan

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Examples of Preventive Measures for Chemical Hazards

Natural toxicants Guarantee from supplier

Added chemicals Detail specification of raw materialsand or ingredient, supplier guarantee


Chemical adulterant Identify all additives, check whetherthe additived are permitted for use


Examples of Preventive Measures for Physical Hazards

Foreign matters in rawmaterials

Implement a specification(s) for rawmaterial(s), supplier guarantee, inspectupon arrival

Foreign matters inpackaging materials,cleaning agents

Implement a specification(s) for rawmaterial(s), supplier guarantee, inspectupon arrival


cleaning agents upon arrival

Foreign matters that mayenter to the productduring processing

Visual checking to end products, equipmentmaintenance, regular equipment inspection

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Team members discuss and study the flow chart and

Assignment for Step 6Assignment for Step 6

other references to • identify all possible hazards associated to raw

materials, formulation, process steps • determine the source of hazard• determine preventive measures for the indentified

hazards


hazards• determine the risk or signifinace of the identified

hazards• Use form 6 of the HACCP Workbook

• The HACCP team will determine whether a processing

Determine CCPDetermine CCPHACCP HACCP Step 7 (2Step 7 (2ndnd principle)principle)

p gstep with significant hazard/risk is a CCP

• CCP (Critical Control Point) is a point or procedure in a food processing steps that will cause health risk to consumers when it is not controlled properly

• CCP can be :


‐ a process step : heating, coolong‐ formulation : addition of acidraw materials

• A decision tree can be used to help determining CCPs

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General Question to be asked

Determine CCPDetermine CCPHACCP HACCP Step 7 (2Step 7 (2ndnd principle)principle)

General Question to be asked :

When control is not in place, will risk of health to the consumers occur ?

Answer :Yes Answer :No

CCP Not a CCP,


May be a CP*

*Control point related to quality

Decision Tree for CCP DeterminationDecision Tree for CCP DeterminationFor each processing step in the flow chart :

Q1 : Does this step contain significant hazard?

Yes No

Q2: is there any preventive measure to prevent the identified hazards?

Modification of process step

Not CCP

to prevent the identified hazards?

Q4: Is there a possibility that hazards and or contamination that d i hi ill i bl l l?

Yes

Yes

Q3: is this step specifically designed to reduce/eliminate hazard to an acceptable level?

CCP

p p

Is control of this step necessary for food safety?

Yes

No

No

NoNot CCP


occur during this step will increse to an unacceptable level?

Q5 : Is there any activity that will eliminate this hazard in the following steps?

Yes No CCP

Not CCP

Not CCP

NoYes

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• The HACCPteam will determine a critical limit for

Determine CLDetermine CLHACCP HACCP Step 8 (3Step 8 (3rdrd principle)principle)

each CCP• CL or Critical Limits

‐ are criteria to be fulfilled for each preventive measure implemented to a CCP‐ separate “accepted” from “rejected”‐mplemented to all CCPs


mplemented to all CCPs‐must be justiviable‐must be measurable‐must be validated

Criteria commonly used for critical limits of CCPs


y

‐ Physical : time, temperature, humidity, Aw, viscosity, flow rate

‐ Chemical : pH, titratble acid, concentration of preservatives, salt concetration, free residual chlorine


‐Microbiological :are usually not used, except when specific and sensitive rapid tests are available

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CCP Critical Component for CL


Retorting in a canning process Initial temperatatureCan weight after fillingCan volumePressure ofretortTime

Cooking of a hamburger Thickness of hamburgerTemperature of heating


Temperature of heatingTime of heating

Addition of acid into acid drink pH of end productsMetal detection in cereal processing Callibration of detector

Sensitivity/capacity ofdetector

Examples of Critical Limits

Hazard CCP CL


Non spore former pathogen

Pasteurization 72 C minimal of 15 min

Metal Metal detector Chips of metal < 0.5 mm

Pathogen Oven drying Aw<0.85 to control growth

Excessive nitrite Beef curing max. 200 ppm of sodium nitrite in end product


Pathogenic bacteria Acidification pH max 4.6 to control C. botulinum growth in acid food

Allergen Labelling Label must present and mention the allergen

Histamine Receiving of tuna Max. 25 ppm in tuna

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Sources of Information for CL Determination

Sources Example


Sources ExampleSurvey reference

supplier’s dataRegulation USDA codes

FDA regulationsPP PelabelanCodex, ICMSF

Research “Challenge test”“in house” training


“in‐house” trainingExperts Thermal process certification

ConsultantMicrobiology ExpertManufacturing CompanySanitation experts

Operational Limit• In implementation, industry sets operational limits which are

stricter than critical limits• Operational limit is a point where an operator has to take

action when monitoring shows trends that a critical limit will likely be exceededlikely be exceeded

• When an operational limit is exceeded but critical limit is not, operator has to adjust the process without possibility of having unsafe food

• Examples of critical limits vs operational limits :Process Critical Limit Operational Limit


Acidification pH 4.6 pH 4.3Drying Aw Aw 0.80Hot filling 80oC Aw 0.85Cutting 2.5 cm 2.0 cm

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Critical Limit dan Operational Limit

adjustment

Operational limit

Critical limit


corrective actions

Assignments for Steps 7‐8

Team members discuss the results of the hazard analysis and :

• determine whether any of the significant hazard is a CCP, with the help of a decision tree

• Determine what limit is justifiable for


• Determine what limit is justifiable for the identified CCPs

• use Form 7 and Form 8 of the HACCP Work book

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What to Monitor

Determine Monitoring ProceduresDetermine Monitoring ProceduresHACCP HACCP Step 9 (4Step 9 (4thth principle)principle)

b i i h h k li

At each CCP

Personnels who have access, skills, knowledge, not bias, need training and experience


observation with check listMeasurement with data sheet

Per lot? How many sampels? How frequent?Risk, statistical analysis, literatures

Product name : . . . . . . . . . . .

SanitationS: satisfactoryR: needs repairW: warning

Date BeforeBreak I Break II Comment

Examples of Checklist

Time

Water change forspraying of equipment

Cleaning of processing tank


Inspected bysupervisor QA Manager

Tank

Floor cleaning

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Example of Data sheet

Internal ProductsProduct Names : . . . . . . . . . . . . .

Line 1 Critical Limit : 180oF Date : ...............................

Time Temperatur

8.00 181

8.30 181

9.00 180

9 30 180


9.30 180

10.00 179

10.30 179

Operator :.........................

Use of CL Monitoring

Determine Monitoring ProceduresDetermine Monitoring ProceduresHACCP HACCP Step 9 (4Step 9 (4thth principle)principle)

• obtain data (information) for decisions made• early warning when deviation occur• prevent/minimize product loss• pin point reasons for problems or deviations that occur• provide documents that a product has been processed in


compliance with its HACCP plan

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Corrective actions :

Determine Corrective ActionsDetermine Corrective ActionsHACCP HACCP Step 10 (5Step 10 (5thth principle)principle)

Any actions taken when monitoring of CCPs

shows any deviation based on their CL; a

deviation of a CL suggests loss of control thus

product may not fulfil the requirements


product may not fulfil the requirements

Immediate actions :

• adjustment for any process steps


adjustment for any process steps• actions upon processed product when loss of control occur

• investigation of reasons for control loss• appoint person in charge to make decisions of corrective action

`Deviation control


Deviation control• identify reasons for control loss• isolate suspected products • evaluate suspected products

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Records of Corrective Actions contains :Code date of production


‐ Code, date of production‐ Reasons for proct holding‐ Amount (number) of products withold‐ Evaluation results, signature of person in charge of evaluation‐ Disposition, signature of person in charge of disposition‐ Reasons for deviation‐ Corrective actions taken


Corrective actions taken‐ Follow up actions to assess effectivity of corective actions ‐ Date‐ Signature of person in chargeRecords of Corrective Actions must be documented

V ifi ti i HACCP Pl

Determine Verification ProceduresDetermine Verification ProceduresHACCP HACCP Step 11 (6Step 11 (6thth principle)principle)

Verification in HACCP Plan:

• Application of any methods, procedures, testing or other

evaluations to determine whether a HACCP plan is valid

and comply with its requirement

• Include what to verify and who is responsible for the


verification process

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Verification of a HACCP plan

1. Verify whether a CCP is effectively controlledthrough testing, callibration, and review of monitoring results

2 Verify whether a HACCP system is in place through


2. Verify whether a HACCP system is in place through audit

Product testings and Periodical Spot Check‐ to support inspections to assure that all CCPs


‐ to support inspections to assure that all CCPs are in control

‐ Evaluation of personnels’ competence‐ Carried out at CCP, intermediate products, end products

‐ Survey of storage conditions, distributions, retail


and use of products‐ Callibrations of equipments used for monitoring and verification

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Review of Monitoring Results

• review of all daily records of CCPs

• review any other record related to food safety

• all review procedures are signed


• all review procedures are signed

• officer conducting reviews has to have skills

Periodical Reviews


• periodical reviews on all documented records • carried out when there is a change in procedures, raw materials, ingredients, additives, lay out, storage conditions,di t ib ti k i ti th d


distribution, , packaging, consumption methods• new hazard issues emerge

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Audit :


A systematic and independent evaluation to determine whether‐procedures have been implemented effectively‐activities and results comply with the procedure d t


documents

Team shall determine an effective recording

Establish Documentation SystemEstablish Documentation SystemHACCP HACCP Step 12 (7Step 12 (7thth principle)principle)

ea s a dete e a e ect e eco d gsystem for the HACCP Plan :

• Records of CCP monitoring, as log sheet/log book or check list

• The documented records are to be used for


inspection purposes and to study any damage that causes deviations and appropriate corrective actions

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HACCP documents include :

Establish Documentation SystemEstablish Documentation SystemHACCP HACCP Step 12 (7Step 12 (7thth principle)principle)

‐ HACCP plan and all of the supporting documents‐ Document of Monitoring ‐ Document of Corrective Actions‐ Document of Verification Procedures


CHANGES IN A HACCP PLAN

Changes in a HACCP plan can be done due to these f ll i hfollowing changes :

‐ raw materials

‐ lay out

‐ equipments

‐ cleaning or sanitation program


g p g

‐ implementation of new procedures

‐ new consumer groups

‐ new information on a hazard

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Assignments for steps 9‐12

Using information obtained from step 1‐8 and studies on the reference, team members discuss and determine :

• how a monitoring is designed for the CLs of theCCPs

• what kind of corrective actions are planned in the light of deviation during CL monitoring

• What kind of verification system is planned for the CLs/CCPs effectiveness


CLs/CCPs effectiveness

• What kind of documents are to be made to be an effective HACCP system

• Complete the HACCP table

HACCP WorksheetHACCP Plan

Name of Product : ……………………………………………………………………Company :Company : …………………………………………………………………...

Process Principle 1 Principle 2 Principle 3 Principle 4 Principle 5 Principle 6 Principle 7step hazard CCP CL what how where who when corrective action verification documentation

what who


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implementation of aa hazard hazard analysis...

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