THE HAZARD ANALYSIS CRITICAL CONTROL POINT

(HACCP)

THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM

Is a prevention based safety program that identifies and monitors the hazards associated with food production

is designed to anticipate and control problems before they happened

It provides the most effective and sufficient way to ensure that food products are safe

2 BENEFITS OFFERED

1. The HCCP system enables food managers to identify the foods and processes that are most likely to cause foodborne illnesses

2. HCCP system more accurately describes the overall condition of the establishments

THE SEVEN PRICIPLES IN A HACCP SYSTEM

PRINCIPLE 1- HAZARD ANALYSIS

this involves identifying hazard that might be introduced to food by certain food production practices or the intended use of a product

hazards- (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer

EXAPLES OF HAZARDOUS FOODS

MeatDairy productsPoultry, eggsCooked foods (beans, pasta, potatoes)

Cut cantaloupe and raw seeds sprouts

CLASSIFICATIONS OF HAZARDS

Biological- an organism, or substance derived from an organism, that poses a threat to (primarily) human health.

-this includes viruses, parasites and fungi

Chemical- are toxin substances that may occur naturally or may be added during the processing of foods.

Physical-are hard or soft objects in food that can contaminate the food(metal, jewelry, hair pins)

PRINCIPLE 2- IDENTIFY CRITICAL CONTROL POINTS (CCPS)

CITICAL CONTROL POINT(CCP)

-is an operation (practices, preparation step, or procedures) in the flow of food which will prevent, eliminate, or reduce hazard to acceptable level

-it provides “kill step”(destroys bacteria) or a control step”(prevents or slows down the rate of the bacteria

EXAMPLES OF CCPS:

Cooking, reheating, and hot holding Chilling, chilled storage, and chilled display Receiving, thawing, mixing ingredients, and

other food-handling stages Product formulation(reducing the pH of a

food to below 4.6 or Aw to .85 or below)

PRINCIPLE 3- ESTABLISH THE CRITICAL LIMITS M(THRESHOLDS) WHICH MUST BE MET AT EACH CRITICAL CONTRL POINT

Critical Limits-it must be specified and validated if possible for each Critical Control Point. In some cases more than one critical limit will be elaborated at a particular step

CRITERIA MOST FREQUENTLY USED

Critical limit Boundaries of food safety

Time Limit the amount of time food is in the temperature danger zone during preparation and service processes to 4 hours or less

Temperature Keep potentially hazardous foods at or below 41 degrees F or at or above 135 degrees FMaintain specific cooking, cooling, reheating and hot holding temperature

Water Activity Foods with a water activity (Aw) of.85 or less do not support growth of disease-causing bacteria

pH (acidity level)

Disease-causing bacteria do not grow in foods that have a pH of 4.6below

EACH CCP HAS ONE OR MORE CRITICAL LIMITS TO MONITOR TO ASSURE THAT HAZARDS ARE:

Prevented Eliminated Reduce to acceptable level

PRINCIPLE 4-ESTABLISH PROCEDURES TO MONITOR CCPS

MonitoringIs a critical part of the HACCP system and provides written documentation that can be used to verify that the HACCP system is working properly

is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met).

Is necessary to ensure that the process is under control at each critical control point

PRINCIPLE 5- ESTABLISH THE CORRECTIVE ACTION TO BE TAKEN WHEN MONITORING SHOWS THAT A CRITICAL LIMIT HAS BEEN EXCEEDED

1st. Determine what went wrong 2nd. Choose and apply the appropriate

corrective4 action

PRINCIPLE #6 RECORD KEEPING

The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.

PRINCIPLE #7 VERIFICATION

Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP