Hazard Analysis Critical Control Point

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Hazard Analysis Critical Control Point

• HACCP
• The Importance of HACCP in Food Manufacture

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Objectives

• Understand HACCP principles
• Understand risk and control
• Identify hazards
• Construct and Verify flow diagram
• Select appropriate control measures
• Produce HACCP plan for sandwich
• Develop a new product and update HACCP
• Review Law Food Safety

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Introduction
What is HACCP?

• HACCP means Hazard Analysis Critical Control
  Point
• HACCP is a systematic method for food safety
  control
• HACCP ensures
• hazards in a food operation are known
• sources of hazards are identified
• hazards are controlled
• corrective action is taken to keep in control
• records are kept to confirm control to make safe
  food

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Introduction
Simplified History of HACCP?

• Developed in the 1960s
• For the journeys to the moon
• Used to produce zero defect food
• Stop astronauts getting food poisoning

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HACCP Definitions
HACCP is Hazard AnalysisCritical Control Point
HACCP Plan is a document which defines
requirements for the systematic management of
food safety.
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Introduction
Food and Agriculture Organisation and World
Health Organisation and United Nations
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Lessons for Risk Analysis

• Risk Assessment allows
• analysis and determination of risk
• control of the risk
• use of simple management systems (HACCP)
• HACCP is the simplest possible control

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What is Risk?
Risk is inherent with everything we do, so risk
needs to be assessed for acceptability
EXAMPLE

• Will it rain today? (What is the risk?)
• Do I want to get wet? (Is the risk acceptable?)
• Should I take an umbrella? (Prevent the hazard)

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What is Risk?
The complexity of risk
Using tables of data - risk of dying
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How Many Types of Risk?
Probability - the Lottery
The chances of matching the winning lottery
numbers
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Risk Management
Constancy
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HACCP Definitions
HACCP is Hazard AnalysisCritical Control Point
HACCP Plan is a document which defines
requirements for the systematic management of
food safety.
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Identifying Key Hazards
What is a hazard?
A Hazard is anything that may cause harm to the
consumer (e.g. the contamination of food by
bacteria, chemical or physical agents).
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HACCP Activity 2
Identifying Key Hazards
Instructions Work in your groups and complete the
table. 1. Define what is meant by a hazard? 2.
Using the fact sheets, identify one hazard for
each process step and begin completing the
table. 3. Identify a possible source of the
hazard for each of the process steps in the final
column of the table. 4. Do you think there are
anymore? What might they be?.
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HACCP Activity 2
Identifying Key Hazards
A hazard is the potential to cause harm.
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Selecting Controls and Understanding a CCP
What is a Control?
An action or activity taken to control a hazard
or reduce it to an acceptable level
What can I do to stop it happening?
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Selecting Controls and Understanding a CCP
Example of a Control
Control of Food Hazards
Systems in place are applied throughout to
control food hygiene, shelf life and proper
product and process design

• Use adequate control procedures, i.e.
• Stock rotation
• Equipment calibration
• Temperature monitoring
• Visual Inspection

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Selecting Controls and Understanding a CCP
What is Risk?
The probability or chance of a hazard occurring
in a food.
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Selecting Controls and Understanding a CCP
What is a CCP?
A point / part / procedure / activity of a
process which enables a hazard to either be
eliminated or reduced to acceptable levels.
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Preparing OUR Sandwiches
Process Flow Diagram
Eggs
Bread
Butter
Bottled Mayonnaise
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Production Records
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Production Records
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Production Records
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HACCP Activity 3
Choosing our Controls
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HACCP Activity 3
What our Controls might be
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Choosing Our Controls
What is a High Risk Food?
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HACCP Activity 4
Selecting Our CCPs
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HACCP Activity 4
What might we expect?
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Tests for our Controls
What is Monitoring?
The planned and organised activities undertaken
to confirm that control is preserved at CCPs.
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HACCP Activity 5
What tests shall we do for our control?
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HACCP Activity 5
What tests shall we do for our control?
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HACCP Activity 5
What tests could be
Computer controlled data collection
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What have we done today?
This is What We Have Learnt
Steps in Setting Up a HACCP Plan
Selecting Controls and Understanding a CCP
Preparing our Sandwiches
Choosing Our Controls
Tests for our Controls
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What will be in Next Weeks Lesson?
What you should think about for next time

• Confirm the Process for Making Your Product
• Steps for setting up a HACCP plan for your
  product
• What and Where are the likely hazards to be?
• Where are your CCPs?
• How will you control your CCPs?
• What tests will you use for your control?
• What Information will you need in your HACCP Plan?