What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of

identifying and managing food safety related risk and, when central to an active food safety
program, can provide your customers, the public, and regulatory agencies assurance that a
food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and consumption of the finished
product.

Through analysis of hazards and where they can occur, Safe Food Alliance of California helps
implement systems and procedures to minimize risk. Safe Food Alliance provides a truly
hands-on food safety management system at each and every operation in assisting in the
management of critical control points.

A food safety program, however, does not just stop with HACCP. To be effective, prerequisite
programs such as pest control, traceability & recall, hygiene and sanitation need to be
developed and implemented. Additionally, the issue of ensuring that suppliers and
distributors also have a food safety program needs to be addressed through development of
ingredient specifications and a vendor assurance system.
 There are two main elements of an effective HACCP system
Hazard Analysis Critical Control Point):

1. Good Manufacturing Practices (GMPs)

GMPs are designed to control hazards related to plant personnel and the food processing
environment. Implementing GMPs creates a safe and suitable environment for food
processing. GMPs include procedures and monitoring activities to help ensure that people
and premises do not present food safety hazards. GMPs lay the foundation for effective
HACCP Plans, and must be developed and implemented prior to HACCP Plans.

Examples of GMPs:

Personnel practices
Pest control
Sanitation
Preventative maintenance
Water safety
Shipping, receiving, handling and storage
Recall
Location and design of your facility.
2. HACCP plans
HACCP plans control hazards that are:

Directly related to products, ingredients, and processes

Not covered by GMPs.
HACCP plans prevent, eliminate or reduce potential food safety hazards to an acceptable
level, including hazards caused by cross-contamination.

Overview of steps to develop a HACCP plan:

Describe your product, process, and hazards.
Analyze your operations to identify any major food safety hazards.
Put control measures in place at specific steps in the process to control major food safety
hazards.
Monitor how well the control measures work. If a hazard is not adequately controlled, take
actions to correct the failure.

Examples of control measures in a HACCP plan:

Metal detection
Cooking
Labelling of allergens
Weighing restricted ingredients
 The seven principles of a HACCP System are:

Principle 1 Analysis hazards

A food safety hazard is any biological, chemical or physical property that may
cause a food to be unsafe for human consumption. We analyze hazards to identify
any hazardous biological, chemical, or physical property in raw materials and
processing steps, and to assess their likeliness of occurrence and potential to
render food unsafe for consumption.

Principle 2 Determine critical control points

A critical control point is a point, a step or a procedure in a food manufacture

process at which control can be applied and, as a result, a food safety hazard can
be prevented, eliminated, or reduced to an acceptable level.

Not every point identified with hazards and preventive measures will become a
critical control point. The logical decision-making process for determining critical
control points may include factors such as:

-whether control at this particular step is necessary for safety;

-whether subsequent steps will eliminate or acceptably reduce the hazard
Principle 3 Establish limits for critical control points

Limit for critical control point is a criterion which separates acceptability from
unacceptability. It is the maximum or minimum value to which a physical, biological, or
chemical hazard must be controlled at a critical control point to prevent, eliminate, or
reduce to an acceptable level the occurrence of the identified food safety hazard.

Examples of limits for critical control point are time, temperature, humidity, water activity
and pH value. The limits should be measurable.

Principle 4 Establish monitoring procedures for critical control points

Monitoring is a planned sequence of observations or measurements to assess whether a

critical control point is under control and to produce an accurate record for future use in
verification. Monitoring is very important for a HACCP system. Monitoring can warn the
plant if there is a trend towards loss of control so that it can take action to bring the
process back into control before the limit is exceeded.

The employee responsible for the monitoring procedure should be clearly identified and
adequately trained.
Principle 5 Establish corrective actions

Corrective action is an action taken when the results of monitoring at the critical control
point indicate that the limit is exceeded.

The plant management has to determine the corrective action in advance. The
employees monitoring the critical control point should understand this process and be
trained to perform the appropriate corrective actions.

Principle 6 Establish verification procedures

Verification is the application of methods, procedures, tests and other evaluations, in

addition to monitoring, to determine compliance with the HACCP plan.

Some examples of verification are the calibration of process monitoring instruments at

specified intervals, direct observation of monitoring activities, and corrective actions.
Besides, sampling of product, monitoring records review and inspections can serve to
verify the HACCP system.

The plant management should check that the employees are keeping accurate and
timely HACCP records.
Principle 7 Establish a record system

Maintaining proper HACCP records is an essential part of the HACCP system. Accurate and
complete HACCP records can be very helpful for:

documentation of the establishment's compliance with its HACCP plan;

• tracing the history of an ingredient
• in-process operations
• a finished product
• when problem arise
Why is a HACCP Plan Important?

Proper implementation of a HACCP program helps reduce the likelihood of customer

complaints or a recall by identifying and controlling potential hazards which may
come from raw materials, facility processes, and human error.
The greater employee awareness that results from a HACCP program helps
to drive continual improvement of a company’s products and processes.
THAT’S ALL
THANKYOU!!!
PRESENTED BY:
DELOS SANTOS, ANGELA A.
FERRER, JESSICA C.