HACCP

INTRODUCTION
~ HACCPHazard Analysis Critical Control Point

~ Developed by Pillsbury Co, NASA and U S Army as to

produce foods with high quality assurance of safety for
space program.

~ 2 main components of HACCP; i) to identify or analyse

the hazard (HA) in food production and processing and
ii) to identify critical control point (CCP), places during
processing whereby proper control measures need to be
implemented.
 SEVEN PRINCIPLES OF HACCP

1. Conduct a hazard analysis to determine the risks (from

raw materials to final product/ready for consumption
products)
2. Identify critical control points (to control hazards)
3. Implementation conditions to control hazards at every
CCP.
4. Implement effective procedures to monitor control at each
point.
5. Implement corrective actions/measures to be taken if
deviation occurs at any point.
6. Implement effective record keeping systems for HACCP
plan activities
7. Implement procedures to verify the plan is working
effectively
 PRINCIPLE 1
~Determine the possible hazards that might exist for an
ingredient etc
~ Ranking into hazard categories: a) possibility of contain
microbiologically sensitive ingredients; b) whether the
processing method contain a step that will destroy
pathogen effectively; c) whether the processing method
have a step for removal of pathogens or toxins at post
processing; d) possibility of abusing during handling ie
transportation, display, handling or preparation by
customers; e) whether the product being given effective
treatment prior to consumption ie heating, microwave,uv
Types of hazards
1. Hazard A: non sterile food for high risk consumers (infants,
elderly, sick and immunocompromised individuals).
2. Hazard B: Product contain sensitive ingredients (eg eggs,
eggs by product).
3. Hazard C: The process does not contain a step to destroy
harmful microorganisms.
4. Hazard D: The product is subject to recontamination after
processing and before packaging.
5. Hazard E: The possibility exists for abuse prior to
consumption that can render the product harmful if
consumed
6. Hazard F: The product is not given a terminal heat
treatment following packaging and prior to consumption.
# The food will be categorized based on hazard counts.
 PRINCIPLE 2
~ A CCP is any point or procedure in a specific food system
where effective control must be implemented to prevent
hazard.
~ Sequence of hazard in food production: growing, harvesting
to final consumption.
~ Examples of CCP; heat treatment, chilling, sanitation,
formulation control (pH, presevatives), prevention of
recontamination and cross contamination, employee
hygiene and environmental hygiene.
 PRINCIPLE 3
~ Controlling of microbiological hazard at each CCP; setting of
critical limits (eg. Temperature, time, preservatives, aroma,
texture and appearance).

~ Need one or more critical limits as to ensure hazards are

under control.
 PRINCIPLE 4
~ Monitoring of CCP used as to determine on whether the
system is working effectively or not in controlling hazards
~ Advisable: monitoring continuously especially involves heat
treatment (temperature and time).
~ If cannot monitor continuously, should be done at reliable
intervals.
~ New method: online monitoring, computer controlled.
~ All results must be documented and signed by persons doing
the monitoring and official of the company.
 PRINCIPLE 5
~ In case of deviation from present HACCP plan, must take
corrective actions as to assure product safety.
~ Corrective actions must demonstrate that it is effective in
controlling potential hazards.
~ Must be documented in HACCP plan and agreed upon by
regulatory agency before application of the plan.
~ However, products produced by new plan must be put on
hold until safety being ensured by proper/approved testing.
 PRINCIPLE 6

~ Records of HACCP plan developed for specific food

production, monitoring, corrective actions should be kept in
the premises/establishments.
~ Must be available all the time especially when require by
regulatory bodies.
 PRINCIPLE 7
~ System verification must be established to ensure HACCP
system developed for a specific food production system is
workingensure safety to consumers.
~ Verification usually done by food producer and the regulatory
bodies.
~ Verification methods; testing samples for physical, chemical,
sensory and microbiological criteria as established in the
HACCP plan