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Objectives
To understand the need for HACCP To understand the benefit of HACCP To understand the principles of HACCP To understand the management and resource requirements To understand how to prepare a HACCP plan To understand how to implement a HACCP plan To understand how to document the system To understand how to ensure on going HACCP compliance
HACCPEuropa.com 2010
HACCPEuropa.com 2010
Biological Hazards
Pathogenic Bacteria- Salmonella, EColi, Listeria, etc. Parasites and Protozoa- Flatworms, Tapeworms, Flukes, etc. Viruses- Viral Gastroenteritis, Hepatitis A, etc. Moulds
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Chemical Hazards
Cleaning Chemicals Pesticides Ink/Adhesive Toxic Metals Pest Control Refrigerants Fumes/Dust
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Physical Hazards
People - buttons, jewellery, drawing pins, paper clips, matchsticks, pens. Natural Material - bone, nut shells, seeds, fruit stones. Environment glass, wood, chips from tiles, concrete. Equipment. Pests
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Legislative Requirements
EC directive on the Hygiene of Foodstuffs
A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensure food safety and ensure that adequate safety procedures are identified, implemented,maintained and reviewed on the basis of the following principles..
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Legislative Requirements
Analysis of the potential food hazards in a food business operation; Identification of the points in these operations where food hazards may occur; Deciding which of the points identified are critical to ensure food safety; Identification and implementation of effective control and monitoring procedures at those points; and Review the analysis of food hazards, the critical points and the control and monitoring procedures periodically, and whenever the food businesss operations change.
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Legislative Requirements
General Product Safety Directive ( 92/95EEC)
Producers shall: Adopt measures commensurate with the characteristics of the products which they supply, to enable them to be informed of risks which these products might present and to take appropriate action.
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An estimate of the likelihood of the hazard occurring and its potential adverse health effects.
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HACCPEuropa.com 2010
Prerequisite Programmes
Well-planned prerequisite programmes will effectively design out generalised hazards that apply to the whole operation, leaving HACCP to deal with the specific product-process hazards.
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HACCPEuropa.com 2010
Maintenance activities
Keeping up to date with hazard issues are better control measures or monitoring procedures now available? Ongoing Training Ensures that new personnel understand the HACCP system and their individual role. Ensuring the HACCP plan continues to be current manage any changes in process or equipment to ensure the hazards/risks do not arise or increase. HACCPEuropa.com 2010
Any Questions?
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