HACCP steps 1-7 (1).ppt



HACCP guidelines

Transcript of HACCP steps 1-7 (1).ppt



    Prof. Louise Fielding

  • *CONTEXTHACCP is process basedFood product Raw materials?Process?Finished product?

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    Associated with the manufacturing process

    Associated with the environment

    Risk Assessment

    HACCP go to CCP decision tree

    PrerequisitesPrerequisite Programmes (PRPs) Decision Tree

    Significant Not Significant

  • *THE SEVEN PRINCIPLES OF HACCPConduct analysisIdentify critical control points (CCPs)Establish target levels and critical limitsEstablish monitoring systemEstablish corrective actionEstablish verificationEstablish documentation

  • *THE THIRTEEN STAGES OF HACCPAssemble a HACCP team (if relevant)Describe the product/environmentIdentify the intended use of the productConstruct a flow diagramConfirm the flow diagram on siteIdentify and list all relevant hazards and preventative measuresIdentify CCPs using the decision tree

  • *THE FOURTEEN STAGES OF HACCPEstablish target levels and critical limitsEstablish a monitoring systemEstablish a corrective action planEstablish verification proceduresEstablish documentation and record keepingReview the HACCP plan


  • 7. Establish documentation for ALL procedures and records that are part of the HACCP plan.13. Review the HACCP plan1. Assemble a HACCP team (if relevant)2. Describe the product3. Identify the intended use of the product4. Construct a flow diagram5. Confirm the flow diagram on site1. Conduct a hazard analysis6. Identify and list all relevant hazards and associated preventative measures7. Identify all CCPs using the decision tree2. Determine the critical control points (CCPs)8. Establish target levels and critical limits3. Establish critical limits9. Establish a monitoring system4. Establish monitoring systems for the identified CCPs5. Establish corrective action that would be taken if the monitoring system highlighted that the CCP was out of critical limits10. Establish a corrective action plan6. Establish verification procedures to confirm that the HACCP plan is working effectively11. Establish verification procedures12. Establish documentation and record keepingCodex PrinciplesHACCP Stages

  • *Time MoneyGet together historical documents:Customer / patient complaintsSpecificationsProduct flow diagramDisease statisticsContact enforcement officers for adviceNeed to plan:

  • *S1. Assemble a HACCP team (if relevant)Who should be on the team?How big should it be?How often should it meet?What are the meeting requirements?Are adequate resources available?Is the team sufficiently qualified?

  • *S2. Describe the product/environment

    CompositionProcessingStorage and distributionInstructions for use

  • *S3. Identify the intended use of the productWho is likely to purchase/use the product?Are they in a high risk group of the population?

  • *S4. Construct a flow diagramFlow of raw materials through the process to final productFloor plan is usefulAlso need to consider:PersonnelEquipmentWaste

  • *S5. Confirm the flow diagram on siteHow?Walk the lineCheck that what you think is happening, is happeningShift patternsSeasonal variationsAmend the flow diagram as necessary

  • *PRINCIPLE 1Conduct a hazard analysis

    From the flow diagram of the steps in the process, identify and list the hazards and specify the control measuresThe table Hazard Analysis Spreadsheet can be useful

  • *Hazard AnalysisAnalysis of hazards associated with each productEvaluation of procedures concerned with production, distribution, and raw materialsList the type of problem (biological, chemical or physical)Appropriate preventive action necessary to keep the problem from occurring

  • *S6. Identify and list all relevant hazards and preventative measuresThought showerWhat are the potential hazards?Categorise according to typeWhere do you get the information?Are there any potential hazards in raw materials?Can they get in during the processing?Can they grow / multiply in the food?

  • *S6. Identify and list all relevant hazards and preventative measuresAre personnel a problem? What are the sites of contamination?What is the probability that the hazard will actually cause a problem?What would be the severity of illness?What are the preventative measures?

  • *S6. Identify and list all relevant hazards and preventative measuresLikelihood of hazard occurringSeverity of hazardNumbers potentially exposed to hazardVulnerability of exposed groupsSurvival or multiplication of micro-organismsProduction of toxins

  • *LikelihoodFrequentLikelyOccasionalSeldomUnlikelyCatastrophicCriticalModerateNegligibleSeverityRiskExtremely highHighMediumLowSeverityCatastrophic Total business failure due to food product contamination resulting in deathsCritical Major business damage due to food product contamination resulting in severe illnessModerate Minor business damage due to food product contamination, resulting in minor illnessNegligible Very minor or rare business damage and illnessLikelihoodFrequent Occurs often to individuals and the population is continuously exposedLikely Occurs several times and the population are exposed regularlyOccasional Will occur and occurs sporadically in a populationSeldom May occur and occurs seldom in a populationUnlikely So unlikely you can assume it will not occur and occurs very rarely in a population

  • *PRINCIPLE 2Determine the Critical Control Points

    A decision tree can be used for this stage

  • *Determine CCPsThe next and most important step is to determine the critical control points (CCPs) Decide if a processing step is a CCP A CCP decision tree, can be used to identify CCPsCCPs should be noted on the flow diagram as part of the HACCP documentation

  • *S7. Identify CCPs using the decision treeModified codex treeKeep records of decisionsProfessional judgementUse of known hazards listsDo not confuse control points

  • *Decision Tree