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Preliminary Steps in HACCP

Application 1. Assemble HACCP team.

2. Describe the product.
3. Identified intended use.
B.K. Kolita Kamal Jinadasa,
Research Officer, 4. Construct process flow diagram.
Post Harvest Technology Division, 5. Verification of process flow diagram.
Sri Lanka.

1. Assemble the HACCP team: HACCP team:

• Responsible for developing & • 4-6 members.
implementing the HACCP plan(s). – HACCP aware.
• Multidisciplinary team, – Experience, not to new/junior.
– Quality assurance/quality control – Sufficient working knowledge.
– Processing/production. • One team leader.
– Engineering/technical. – Organization and leadership skills
– Marketing. – HACCP trained
– Cleaning/ Maintenance. • Selected by top
– R & D. management/consultant

HACCP team: 2. Describe the product:

• Initial tasks. • What it is?
– Establish time table. – (raw materials, ingredients, additives, etc.)
– Review existing QC, prerequisite programs,
resources. • What are its structure & physical
– Decide on scope of HACCP plan. characteristics?
• All three types of hazard or one type whole
process or on specific part/section stop at the
– (solid, liquid, gel, water activity, pH, etc.)
end of production, or continue through
distribution, retail and consumer handling.
• How is it processed?
– S.O.S
– (heating, freezing, drying, smoking, etc.)
2. Describe the product: 2. Describe the product:
• How is packaged?
• What are the instructions for use by
– (hermetically sealed, vacuum, modified
atmosphere, etc.)
– (cook before consume, keep frozen/chilled,
• What are the storage and distribution
• Are they any particular microbiological
– (frozen, chilled/iced, dry, etc.)
or chemical criteria to be met?
– (buyers or importing countries
• What is the required shelf life? requirements)
– (including “sell by” and “best before” dates)

3. Identity intended use: Example for the product description:

• Who are target consumers? Product name Frozen cooked white shrimp
Raw materials Frozen raw wild caught shrimps, P.
– General public indicus

– Vulnerable/high risk group Harvest area South China sea

• Infants, elderly, sick. Raw material received Imported form Myanmar

Finished product description IQF cooked, peeled, headless,
deveined shrimps
• How is it anticipated they will prepare Ingredients/ food additives Salt
and use the product? Packaging 1 Kg/box
Storage distribution Must always kept frozen below -
Intended consumers General population
Intended use Ready-to-eat

4. Construct a process flow diagram: • Supported by full technical information for

each step in the production process e.g.
• Visual representation of actual – Ingredients, food additives.
Raw material Raw material
production line- single page. – Equipment used.
Processes step Processes step
#1 – Floor plans and lay out. #1

– Handling requirements.
• All the steps involved the Processes step Processes step
– Technical parameter. #2
production process in sequence. Packaging – Time/temperature. Packaging

Storage – Personnel requirements. Storage

• Detail of processing procedures, – Risk cross contamination.

parameters, product, etc. at – Potential process delays.
each step. – Hygienic standards.
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 and
complete representation of the actual
production line.