HACCP

HACCP Stands for

Hazard Analysis
and Critical Control Point
• HACCP is a food safety program.

• It takes preventative approach to food safety.

• It is designed to minimize the risk of

food safety hazards.
 Seven Principles of HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
 PRE REQUISITE PROGRAM
PRPs are “procedures, including Good
Manufacturing Practices, that address
operational conditions providing the foundation
for the HACCP system.”
Example:
• Supplier control
• Cleaning and sanitation
• Personal hygiene
• Training
 OPERATIONAL PRE REQISITE
PROGRAM
• OPRPs are special types of PRPs.
• Unlike regular PRPs, they control specific
hazards and steps in the process.
• They are process specific .
 Hazard
Any physical, chemical or biological agent
that is likely to cause illness or injury in the
absence of its control.
 TYPES OF HAZARDS
• Physical
• Chemical
• Biological
 PHYSICAL HAZARDS
Any potentially harmful foreign bodies such as
• Glass
• Wood
• Stones
• Metal
• Plastic
 CHEMICAL HAZARDS

• Naturally Occurring.
• Intentionally added.
• Unintentionally added.
Naturally occurring:
• Mycotoxins (e.g., aflatoxin)
• Scombrotoxin
• Ciguatoxin
• Shellfish toxins
Intentionally added:
• Preservatives
• Colors
• Nutritional additives
Unintentionall
y added

• Agricultural chemicals
• Toxic elements and
compounds
e.g., pesticides, fungicides,
herbicides,
fertilizers, lead, Zinc, arsenic
 BIOLOGICAL HAZARDS
Microorganisms
• Yeast
• Mold
• Bacteria
• Viruses
• Protozoa
Parasitic worms
CRITICAL CONTROL POINTS (CCP)

A point, step or procedure at which control

can be applied and is essential to prevent or
eliminate a food-safety hazard or reduce it to
an acceptable level.
 CRITICAL LIMIT
• Temperature
• Time
• Moisture content
• pH (level of acidity)
• Water activity
 MONITORING
Setup checks for control measures at CCP to
confirm that the process is under control and
critical limits are not exceeded.
 CORRECTIVE ACTION
Procedures to be followed when a deviation
occurs. This may be
• Isolating and holding product for safety
evaluation
• Diverting the affected product or ingredients
to another line where deviation would not be
considered critical
• Reprocessing
• Destroying product
 VERIFICATION

Those activities, other than monitoring, that

determine the validity of the HACCP plan and that verify
the system is operating according to the plan.
 VERIFICATION
Verification is the principle which confirms
that the HACCP plan if followed will produce
safe food for the final consumer.
It is split into three parts
Validation – "Will the HACCP plan ensure that
safe food will be produced”?
Verification – “Is the HACCP plan working, is it
producing safe food”?
Review - “Is the HACCP plan up to date”?
 RECORD KEEPING
• Temperature Charts
• Cleaning Schedules
• Pest Control Records
• Equipment Maintenance Records
• Training Records
• Delivery Checks
• Non conformance Reports