7/17/2019 FS-0602

1/19

FS0902 1 2000

Module 06 Lecture 02Module 06 Lecture 02

Hazard analysis andHazard analysis and

critical control point determinationcritical control point determination

7/17/2019 FS-0602

2/19

FS0902 2 2000

The process of collecting and ealuating

information on hazards

and conditions leading to theirpresenceto decide !hich are

significant for food safety

and should "e addressed

in the H#$$% plan

(Codex Alimentarius 1997&

Hazard analysisHazard analysis

7/17/2019 FS-0602

3/19

FS0902 ' 2000

H#$$% (ecision TreeH#$$% (ecision Tree)uestions for each hazard)uestions for each hazard

and each ra! materialand each ra! material

) 2* +ill further processing , handling- including correct consumer use &.

remoe the hazard or reduce itto a safe leel/

) 2* +ill further processing , handling- including correct consumer use &.remoe the hazard or reduce itto a safe leel/

CCP

) 1* $ould the ra! material contain the hazardat dangerous leels/

) 1* $ould the ra! material contain the hazardat dangerous leels/

3S

3S

ot a $$%

ot a $$%

ot a CCP

ot a CCP

3S

3S

7/17/2019 FS-0602

4/19

FS0902 4 2000

) '* 5s the formulation , composition of the

intermediate or final product essential to

preent unaccepta"le increase of the hazard/

) '* 5s the formulation , composition of the

intermediate or final product essential to

preent unaccepta"le increase of the hazard/

3S

3S

Formulation orcomposition is

$$%

ot a CCP

ot a CCP

H#$$% (ecision TreeH#$$% (ecision Tree)uestions for each hazard)uestions for each hazard

and each process stageand each process stage

7/17/2019 FS-0602

5/19FS0902 2000

H#$$% (ecision TreeH#$$% (ecision Tree)uestions for each hazard)uestions for each hazard

and each process stageand each process stage

) * +ill further processing , handling- including correct consumer use &remoe the hazard/

) * +ill further processing , handling- including correct consumer use &remoe the hazard/

CCP

) 4* 5s -re&contamination possi"le/5s increase of the hazard possi"le/

) 4* 5s -re&contamination possi"le/5s increase of the hazard possi"le/

7o to )67o to )6

ot a CCPot a CCP

3S3S

3S3S

7/17/2019 FS-0602

6/19FS0902 6 2000

H#$$% (ecision TreeH#$$% (ecision Tree)uestions for each hazard)uestions for each hazard

and each process stageand each process stage

) 6* 5s the process stage intended to eliminateor reduce the hazard to safe leels/

) 6* 5s the process stage intended to eliminateor reduce the hazard to safe leels/

3S3S

CCPot a CCPot a CCP

) 4* 5s -re&contamination possi"le/5s increase of the hazard possi"le/

) 4* 5s -re&contamination possi"le/5s increase of the hazard possi"le/

7o to )7o to )

3S3S

7/17/2019 FS-0602

7/19FS0902 8 2000

)uestions for each)uestions for each

$$% and hazard$$% and hazard

1

When is deviation from normality

unacceptable?

- i*e* esta"lishment of $ritical Limits &

7/17/2019 FS-0602

8/19FS0902 2000

(efining limits of deiations(efining limits of deiations

$riticalLimit

#eragetemperature

ormaltemperature

(eiation

unaccepta"le

(eiation

7/17/2019 FS-0602

9/19FS0902 9 2000

)uestions for each)uestions for each

$$% and hazard$$% and hazard

2

How can this be identified?

How freuently should it be chec!ed?

How should results be recorded?

- i*e* esta"lishment of monitoring procedures &

7/17/2019 FS-0602

10/19FS0902 10 2000

'

What is the appropriate reaction

to deviations?

- i*e* description of correctie actions &

)uestions for each)uestions for each

$$% and hazard$$% and hazard

7/17/2019 FS-0602

11/19FS0902 11 2000

# document specific to

each production line andproduct !hich.

!hen correctly applied.

should preent food safety pro"lems

H#$$% planH#$$% plan

7/17/2019 FS-0602

12/19FS0902 12 2000

:a! material:a! material

Mil;

7/17/2019 FS-0602

13/19

FS0902 1' 2000

%otential hazards%otential hazards

"almonella

Campylobacter

7/17/2019 FS-0602

14/19

FS0902 14 2000

$ontrol measure$ontrol measure

Heating

7/17/2019 FS-0602

15/19

FS0902 1 2000

$ritical $ontrol %oint$ritical $ontrol %oint

7/17/2019 FS-0602

16/19

FS0902 16 2000

$ritical limit$ritical limit

Foam formation

7/17/2019 FS-0602

17/19

FS0902 18 2000

MonitoringMonitoring

"seration of foaming

7/17/2019 FS-0602

18/19

FS0902 1 2000

=erification=erification

"seration of foam residues

7/17/2019 FS-0602

19/19

FS0902 19 2000

>se>se

(rin;ing !hile still hot- This preents recontamination and

gro!th. !hich may lead to hazards &