3 HACCP Overview Training Demo Ppt

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e1Procedures Software House

HACCP OVERVIEW &

IMPLEMENTATION TRAINING

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ControlC

Point P

WHAT IS HACCP?

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WHAT IS HACCP?

Codex Definition:

HACCP is a system which identifies , evaluates,

and controls hazards which are significant for food safety Good!

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THE HACCP SYSTEM

1. Is systematic2. Guided by scientific evidence of risks to

human health3. Identifies specific hazards and measures for

their control4. Focuses on prevention (rather than relying

mainly on end-product testing)5. Is capable of accommodating change and

new technological developments.

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THE HACCP SYSTEM

1. Can be applied throughout the food chain (“from farm to fork”)

2. Increases confidence in food safety3. Requires full commitment and involvement of

management and workforce4. Requires a multidisciplinary approach 5. Is compatible with the implementation of

Quality Management Systems6. Is the system of choice for Food Safety

Management

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THE HISTORY OF HACCP

1. 1959 NASA requested Pillsbury create food for astronauts

2. End points check only 3. Preventative approach to food

processing 4. Adopting , with significant

modifications , by US Army Natic Research , Development , and Engineering Centre

5. as a preventative approach for medical supplies

6. 1971 HACCP presented to public

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THE HISTORY OF HACCP

1. 1974 Application of HACCP to low Acid Canned Foods (USFDA)- further proliferation by the USDA’s NMFS .

2. 1985 National Academy of Science recommended HACCP for control of microbial hazards .

3. 1993 Codex Committee developed guidelines .

4. 1995 SQF 2000 Quality Code Released .5. 1995/97 CODEX Guidelines reviewed and

revised

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HACCP

1. HACCP is not a guarantee of food safety and is not a zero-risk system .

2. It is designed to minimize the risk of food safety hazards .

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WHY HACCP ?

Globally there has been an increasing demand for HACCP to reduce food borne incidents caused by contaminated products that have implications for human health , and increased costs to the supplier and to the community .

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THE MAJOR CAUSES OF FOOD BORNE INCIDENTS ARE :

1. Contaminated raw materials 2. Mishandling raw materials 3. Change in product formulation 4. Change in the product process 5. Cross- contamination 6. Inadequate cleaning 7. Inadequate maintenance 8. Addition of incorrect ingredients

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THE BENEFITS OF HACCP …

1. Applied throughout the food chain 2. Reduces food poisoning incidents 3. Meets food quality and regulatory

requirements 4. Reduces regulatory involvement 5. Reduces inspection efforts

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THE BENEFITS OF HACCP …

1. Meets commercial requirements 2. Helps to improve business ( productivity) 3. Forms the basis for a food quality system 4. Helps demonstrate due diligence

Our HACCP Team

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HAZARDS ( FOOD SAFETY )

A biological , chemical or physical agent in , or condition of, food with the potential to cause an adverse health effect

( CODEX definition )

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FOOD SAFETY HAZARDS

1. Biological 2. Chemical 3. Physical

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HAZARDS ( QUALITY )

1. A quality hazard is a factor that has the potential to cause an adverse affect on product or process quality and hence profitability

2. Quality hazards can cause food products to fail to meet agreed finished product specifications, but do not cause illness Good!

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QUALITY HAZARDS

1. Product quality hazards2. Environmental hazards3. Animal welfare hazards4. Production hazards5. Occupational health and safety

hazards6. Regulatory hazards

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THANK YOUTHANK YOU

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Contact us, we can help and support your organization’s systems implementation or business improvement activities.

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