Hazard Analysis Critical Control Point HACCP

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Hazard Analysis Critical Control Point (HACCP)

• Dr. Tika Karki

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Limitations of Traditional Quality Control
Approach

• Over emphasis on unreliable end product testing
• Technical bias in selecting sampling points and
  times
• Variability of microbial methods and lag time for
  results

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What is HACCP ?

• Food safety management system
• Preventive, not reactive
• A management tool used to protect the food supply
  against biological, chemical and physical hazards
• Preventive measure for known hazards
• Control or reduction of known hazards in the food
  chain or value chain
• Food safety management systems are likely to be
  effective if they are owned by all in production
  and management
• Internationally acknowledged (FAO/WHO/Codex/WTO)

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Benefits of the HACCP Approach

• Systematic and scientific
• Pro-active and preventive
• Cost-Effective
• Identifies all conceivable hazards
• Focuses technical resources on critical
  activities
• Prevention Reduced Losses
• Complements other Quality Management System
• Applicable throughout the food chain
• Greater confidence in product safety
• Safety introduced in product development

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• PREREQUISITE PROGRAMS
• AND
• PRELIMINARY STEPS

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Prerequisite Programs

• Prerequisite programs such as GHP and GMP to have
  in place before starting HACCP
• Preliminary steps involved in developing a HACCP
  plan
• Procedures, including GMPs, that address
  operational conditions providing the foundation
  for the HACCP system

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Acronyms

• GHP
• Good Hygienic Practice
• GMP
• Good Manufacturing Practice
• SCP
• Sanitation Control Procedure
• SSOP
• Sanitation Standard Operating Procedure
• HACCP
• Hazard Analysis and Critical Control Point

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Hazards

• A potential to cause harm to the consumer
  (safety)
• Specific Threat e.g. Staphylococcal
  Enterotoxin, Salmonella
• Operational Malpractice
• Cross contamination

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HACCP Principles (Seven Principles)

• 1. Conduct Analysis
• 2. Identify CCPs
• 3. Establish target levels and critical limits
• 4. Establish monitoring system
• 5. Establish corrective action
• 6. Establish verification
• 7. Establish documentation

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The Twelve Stages of HACCP

• 1. Assemble a HACCP team if relevant
• 2. Describe the product attach label
• 3. Identify intended use
• 4. Construct a flow diagram
• 5. Confirm on site
• 6. Identify list all relevant hazards
  preventative hazards
• 7. Identify CCPs and apply the decision tree
• 8. Establish target levels and critical limits
  for CCPs
• 9. Establish monitoring system
• 10. Establish corrective action plan
• 11. Establish verification procedures
• 12. Establish documentation and record keeping

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Nepals Meat and Dairy Sectors Current Quality
Status
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CLDPs Efforts on Quality Improvement

• Organized two hands-on workshops on quality
  control and compliance for meat and dairy
  enterprises
• Participated 17 dairy enterprises and 18 meat
  enterprises in the workshop
• Introduced all elements of prerequisite programs
  GHP, GMP, HACCP and Physical, Chemical and
  Biological Hazards

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Strategy for HACCP Implementation (CLDP Modality)

• Select potential model industries (meat and
  dairy) for HACCP accreditation within a year
• Enable small to medium dairy enterprises for
  implementing GMP prerequisite program
• Implement GHP for selected meat shops
• Gather baseline scientific data on risk

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Request for HACCP Implementation
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Thank You