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HACCP

HACCP. Hazard Analysis and Critical Control Points. HACCP Definition. A system which identifies, evaluates and controls hazards which are significant for food safety Developed in early 1970’s in USA for NASA and US Army Its purpose is to ensure safety rather than detect.

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HACCP

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  1. HACCP Hazard Analysis and Critical Control Points

  2. HACCP Definition • A system which identifies, evaluates and controls hazards which are significant for food safety • Developed in early 1970’s in USA for NASA and US Army • Its purpose is to ensure safety rather than detect.

  3. Approaches to Food Safety • Traditional • Inspection • Sampling & Testing • Quality Control • Preventative • Design • Operational Control • Quality Assurance

  4. Traditional Approach Based on: • Inspection • Sampling & Testing • Acceptance or rejection of batches based on test results • Occurs after food has been prepared

  5. Traditional Approach - Advantages • Proven and well understood • Provides quantitative data • Can analyse for trends • Identifies specific causes

  6. Traditional Approach - Disadvantages • Retrospective • Accept or reject whole batch • Can be too late • Measures effects not causes • Spot check • Defective batches can be accepted • False sense of security

  7. Probability of Acceptance

  8. HACCP Principles • Conduct a hazard analysis • Identify critical control points (CCP’s) • Establish critical limits for each CCP • Establish CCP monitoring requirements • Establish corrective action to be taken • Establish effective recording procedures • Establish verification procedures

  9. HACCP Working Stages • Define terms of reference • Select HACCP team • Describe the product • Identify intended use • Draw flow diagram of process • Verify flow diagram on site • List all hazards associated with each process step and list preventative measures to control hazards

  10. HACCP Working Stages (2) • Apply HACCP decision tree to each step • Establish critical limits and target values for each CCP • Establish a monitoring system for each CCP • Establish a corrective action plan • Establish record keeping and documentation • Establish verification mechanisms • Review HACCP plan at regular intervals

  11. Critical Limits • Each CCP must have a target value and critical limit • Typical Criteria • Time/temperature • Moisture content • water activity • pH etc.

  12. Monitoring • Scheduled measurement of CCP against target values • Methods to ensure within specification and therefore in control • Responsibilities • Who, when, how to act

  13. Record Keeping • Team members & responsibilities • Product description and intended use • Flow diagram indicating CCP’s • Hazards and preventative measures • Critical limits • Monitoring systems • Corrective action • Record keeping procedures • Verification procedures

  14. Implementation • Key issues • Commitment • Resources • Information • Ownership of plan • Training • Maintenance and review

  15. Benefits • Systematic • Preventative • Targets resources to critical areas - CCP’s • Applicable to all types of hazard • Increased confidence over product safety • Complements ISO 9000 • Increases Scientific basis for inspection • Compliance with “due diligence”

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