HAZARD ANALYSIS CRITICAL CONTROL POINT 1 (HACCP)

Alice Alma C. Bungay Department of Medical Microbiology College of Public Health University of the Philippines Manila

Course objectives
Trainees will be able to state
What HACCP is Where it originated What are the pre-requisite programs What are the preliminary steps What are the 7 HACCP Principles Why HACCP is necessary

Course objectives
Trainees will be able to
Write a HACCP Plan Implement a HACCP Plan Maintain a HACCP System Fit HACCP into the broader Water Safety and Quality Management Program

HACCP
Hazard Analysis Critical Control Point

What is HACCP?
HACCP stands
for
Hazard Analysis Critical Control Point

DEFINITIONS
HACCP A system which identifies specific hazard(s) and preventive measures for their control.

Hazard A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. Risk Severity

Probability that a conditions will lead to hazard.

Seriousness of the consequences of the results of a hazard.

Control Any point, step, or procedure at which Point biological, physical, or chemical factors can

DEFINITIONS
Critical Control Point Critical Limit Corrective Action Monitor
A step at which control can be applied is essential to prevent or eliminate a safety hazard or reduce it to an acceptable level. A value which separates acceptability from unacceptability. The actions to be taken when the results of monitoring the CCP indicate a loss control. To conduct a planned sequence of observations or measurements to assess whether a CCP is under control.

HACCP-What is it?
It is a system of ensuring food safety by examining every step in food Hazard operation, identifying steps that are Analysis critical and implementing control Critical and monitoring procedures at these Control steps. Point -FDA It is a system which identifies, evaluates, and control hazards which are significant to food safety
-Codex Alimentarius

HACCP is A management tool used to protect

Universally recognized and

food supply against hazards to health.

recommended as the most effective way to prevent food-borne illness.

Preventive, systematic and

structured.

HACCP is
Applicable to establishments that
produce process, treat, pack trade, transport distribute serve or in anyway involved in food.

HACCP
Has become synonymous with Food
Safety.

It is an internationally recognized

systematic and preventive approach that addresses physical, chemical and biological hazards by anticipation and prevention rather than finished product inspection.

HACCP
Is a preventive system for ensuring Food
Safety but is not a stand alone system.

It is built upon safety programs such as

Good Manufacturing Practices (GMP), Sanitation Standard Operation Procedures (SSOP).

HACCP
Is not a zero risk system. Is not an inspection system, but an

industry process control system that can make inspection more effective. Emphasizes process control, concentrates on the points in the process that are critical to the safety of the product.

HACCP Approach vs. Traditional Inspection

Traditional methods inspects products
after they have been produced and relies heavily on representative sampling.

The HACCP approach allows

processors/regulators to look at what happens during the process so that something can be done to ensure safety.

Origin of HACCP
Pillsbury Company was in charge of
research and food production for the NASA Space Program. Their approach required control over raw materials, process, environment, personnel, storage and distribution. NASA required keeping of records that allowed a mechanism for tracing problems back to source.

How did HACCP originate?

Developed directly for the NASA Space
Program in the 1960s.

Meant to guarantee safety of the food for

the astronauts and based on the engineering system of Failure , Mode and Effect Analysis. This method looks at what can go wrong at each stage of the operation, study possible causes and likely

The HACCP Methodology

HACCP is applied through a number
of easy steps:
Examine your product and process from start to finish. Determine where hazards could occur. Put in the controls and monitor them. Correct immediately. Ensure that it continues to work effectively.

The HACCP Methodology

Seven (7) HACCP Principles
Five (5) Preliminary steps Pre-requisite programs

Seven (7) HACCP Principles

Principle 1. Hazard Analysis.
Principle 2. Identify Critical Control Points
(CCPs). CCP.

Principle 3. Establish Critical Limits at each Principle 4. Monitor Critical Limits at the
CCPs.

7 HACCP Principles
Principle 5.Establish Corrective Actions in Principle 6. Establish verification
case of deviation from established critical limits. procedures to ensure that the system is consistent. procedures.

Principle 7.Establish record-keeping

5 Preliminary Steps
1. Assemble HACCP Team. 2. Describe the product 3. Identify Intended use of the product.
4. Construct the Process Flow Diagram (PFD) and the Plant schematic/layout. 5. Verify Process flow and plant schematic.

12 Steps to HACCP Implementation

Steps 1-5: The 5 preliminary steps.

Steps 6-12: The 7 HACCP Principles

HACCP Pre-requisite Programs

Good Manufacturing Practices (GMP) Sanitation Standard Operating

Procedures (SSOP) Good Housekeeping Systems such as the 5S program.

Good Manufacturing Practices

Provides the sanitary infrastructure
for Food Safety.
Plant Grounds and Building Facilities, emphasizing pest control. Equipment design particularly cleanability and maintenance. Personal Hygiene practices and facilities. Process controls. Storage and warehousing.

Sanitation Standard Operating Procedures (SSOP)

Are components of GMPs

emphasizing sanitation procedures:

Safety of water that contacts food and food surfaces. Condition and cleanliness of food contact surfaces. Measures to prevent cross contamination. Employee hygiene practices.

SSOP
Control of employee health conditions that could result in contamination of food and food contact surfaces. Protection of food, food contact surfaces from adulteration with toxic and harmful components. Proper labeling, storage and use of toxic compounds. Control of pests.

Housekeeping Systems
Japanese 5S system
Serei, Seiton, Seiso, Seiketsu and Shitsuke

Waste minimization
Reduce, Reuse, Recycle, Treat, Dispose

Energy Conservation Productivity Improvement schemes

Why is HACCP necessary?

HACCP has been proven to be the most
effective method instituting food safety. Critical areas are closely monitored so that risks of manufacturing/selling unsafe products are reduced to the barest minimum. awareness of hazards and due to participation of people involved in the operation.

Quality benefits due to increased

Other benefits of HACCP

Mechanisms that control safety also
control food quality in general. HACCP requires individual accountability, proper documentation and efficiency of operation and thus improves productivity. HACCP is targeted to benefit the consumer and is therefore also is essential to good business practice.