Hazard Analysis and Critical Control Points HACCP System principles

1
Hazard Analysis and Critical Control Points
(HACCP) System - principles

• Assess the hazard
• Identified the critical control points
• Establish limits at each critical point
• Monitor critical control points
• Take corrective action
• Documentation
• Verification

2
Assess the hazard

• Identify the hazards
• Assess the risk for these hazards
• Establish preventive measures

3
Identify the Critical Control Points

• Processing of food (incoming raw food failure
  to kill pathogen contamination after
  sanitization
• Purchasing (vulnerable foods high protein/high
  water
• Preparation of food thawing, cross-contamination,
  heating, holding, serving, cooling/reheating)
• Sanitation (cleanup, equipment, facilities, pest
  control, water
• Storage
• Personnel (training, reinforcement , updates,
  feedbacks

4
Establish Limits at Each CCP

• Temperature poultry-82 ground meats-71
  pork-71 beef-63 fish-60 reheated foods-74
• Time
• Water and humidity
• pH

5
Monitor CCP

• The purpose is to
• Track the systems operation
• Indicate when loss of control or deviation
  occurred
• Provide written documentation for use in
  verification process

6
Take corrective action

• Determine any food that was produced when the
  deviation occurred
• Take corrective action so CCP is under control
• Maintain records of any corrective actions taken

7
Documentation

• HACCP team and responsibilities
• description of the product and its use
• hazards associated with each CCP
• critical limits
• monitoring procedures
• corrective action plans,
• record keeping procedures
• procedures used for verification.

8
Verification

• Internal verification (verification of CCP
  limits good HACCP Plan - little-end product
  sampling is required documented periodic
  revalidation
• External verification inspection by local and
  provincial health authorities
• National Surveillance