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HACCP Approach to Food Safety

HACCP Approach to Food Safety. M Ann Bock, PhD, RD, LD Professor, Human Nutrition New Mexico State University. 7 Principles of HACCP. Analyze hazards Identify critical control points Establish preventive measures with critical limits for each control point

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HACCP Approach to Food Safety

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  1. HACCPApproach to Food Safety M Ann Bock, PhD, RD, LD Professor, Human Nutrition New Mexico State University

  2. 7 Principles of HACCP • Analyze hazards • Identify critical control points • Establish preventive measures with critical limits for each control point • Establish procedures to monitor the critical control points • Establish corrective actions to be taken when monitoring shows a critical limit has not be met

  3. 7 Principles of HACCP (2) • Establish procedures to verify the system is working properly • Establish effective recordkeeping to document HACCP system

  4. Advantages Over Current System • Focuses on identifying and preventing hazards from contaminating food • Based on sound science • Permits more efficient and effective government oversight • Places responsibility for ensuring food safety on food manufacturer or distributor

  5. Advantages (2) • Helps food companies compete more effectively in world market • Reduces barriers to international trade

  6. Monitoring Critical Control Points • Physical and chemical tests • Visual observations • Microbiological criteria allow verifying that overall HACCP system working

  7. Growing Harvest Processing Manufacturing Merchandising Distributing HACCP Uses Food Industry Preparing For Consumption

  8. Prerequisite Programs Good manufacturing practices

  9. Success of HACCP • Depends on: • Educating and training management and employees in importance of producing safe food • Include information of control of foodborne hazards related to all stages of food chain • Make sure employees understand what HACCP is • Specific training should include instructions and procedures that outline employee tasks in monitoring each Critical Control Point

  10. Task in Development of HACCP Plan Assemble HACCP Team Describe Food and Its Distribution Describe the Intended Use & Consumers of Food Develop a Flow Diagram of the Process Verify Flow Diagram

  11. Application of the Principles • Analyze hazards • Identify critical control points • Establish preventive measures with critical limits for each control point • Establish procedures to monitor the critical control points • Establish corrective actions to be taken when monitoring shows a critical limit has not be met

  12. Application (2) • Establish procedures to verify the system is working properly • Establish effective recordkeeping to document HACCP system

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