Chapter 4 Haccp

7/21/2019 Chapter 4 Haccp

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HACCP



At the end of this chapter students should:◦ Understand the 7 principles of HACCP◦ Able to describe the basic term in HACCP such as

Critical Control Point (CCP) , Risk, Critical Limit

(CL), Haard, Control !easure and HaardAnal"sis

◦ Able to determine points #here CCP should beimplemented in HACCP s"stem and the relation

#ith CL$



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*escribe a process to reduce risk of foodborne illness throu&h proper foodhandlin&, monitorin& of procedures andrecord keepin&

+n foodserice operation HACCP focuseson controllin& -e risk factors:.$ /ood from unsafe sources0$ Poor personal h"&iene1$ +nade2uate cookin&3$ +mproper holdin& temperature 4$ Contaminated e2uipment



5o carr" out sucessfull", a food serice operation%foodfactor" need to make an indiidualied HACCP plan$

HACCP focusses on preention of foodborne illness ateer" step as food%ra# materials 6o#s throu&h theprocess from purchasin& throu&h serin&%-nal product$

HACCP helps: +dentit" food 4 procedures that most likel" to causefoodborne illness$

*eelop procedures to reduce risk of foodborne illness!onitor the use of procedures to keep food%productsafe

erif" that food sered%product us safe to consume$

HACCP plan is deeloped around seen principles$



.$ 8ased on scienti-c obseration and data◦ +t s"stematicall" identi-es speci-c haards and

measures for their control to ensure food safet"$

0$ Preentie method◦ Reduce Cost of re9production◦ !ore eectie use of resource

◦ !ore timel" response to food safet" problems

1$ HACCP s"stem should be capable of

accommodatin& chan&e, such as adancesin e2uipment desi&n, chan&es in processin&procedures or technolo&ical deelopments$



3$ 5he s"stem can be applied throu&hout foodchain to enhance food safet"

$ Can aid inspection b" food re&ulator"authorities

◦ Promote internationaliation trade b" increasin&bu"ers con-dence

◦ ;h"< 8ecause HACCP is bein& reco&nied b"Code= Alimentarious (Recommended International

Code of Practice - General Principles of FoodHygiene >CAC%RCP .9.?@?, Re 1 (.??7) #asadopted b" the Code= Alimentarius Commissiondurin& its t#ent"9second session in Bune .??7)



.$ Conduct a haard anal"sis0$ *etermine critical control points (CCPs)1$ stablish critical limits3$ stablish monitorin& procedures$ stablish correctie actions@$ stablish eri-cation procedures7$ stablished record9keepin& and

documentation procedures



Control (verb): 5o take all necessar" actions to ensureand maintain compliance #ith criteria established in theHACCP plan$

Control (noun): 5o state #herein correct procedures arebein& follo#ed and criteria are bein& met$

Control measure: An" action and actiit" that can be

used to preent or eliminate a food safet" haard or reduceit to an acceptable leel$ Corrective action: An" action to betaken #hen the results

of monitorin& at the CCP indicate a loss of control$ Critical Control Point (CCP): A step at #hich control can

be applied and is essential to preent or eliminate a food

safet" haard or reduce it to an acceptable leel$ Critical limit: A criterion #hich separates acceptabilit"from unacceptabilit"$

Deviation: /ailure to meet a critical limit$



Plow diagram: A s"stematic representation of the se2uence of steps or operationsused in the production or manufacture of a particular food item$

HACCP: A s"stem #hich identi-es, ealuates, and controls haards #hich aresi&ni-cant for food safet"$

HACCP plan: A document prepared in accordance #ith the principles of HACCP toensure control of haards #hich are si&ni-cant for food safet" in the se&ment of thefood chain under consideration$

Hazard: A biolo&ical, chemical or ph"sical a&ent in, or condition of, food #ith thepotential to cause an aerse health eect$

Hazard analysis: 5he process of collectin& and ealuatin& information on haardsand conditions loadin& to their presence to decide #hich are si&ni-cant for foodsafet" and therefore should be addressed in the HACCP plan$

Monitor: 5he act of conductin& a planned se2uence of obserations ormeasurements of control parameters to assess #hether a CCP is under control$

Step: A point, procedure, operation or sta&e in the food chain includin& ra#materials, from primar" production to -nal consumption$

Validation: Ebtainin& eidence that the elements of the HACCP plan are eectie$ Verication: 5he application of methods, procedures, tests and other ealuations, in

addition to monitorin& to determine compliance #ith the HACCP plan$



Possible food haards:.) 8iolo&ical%!icrobiolo&ical haards:

patho&enic, bacteria, iruses, parasites,protooa, m"coto=in

0) Chemical haards: aller&en, to=ic metals,

cleanin& 6uids, pesticides, plasticiers andpackin& mi&ration, pol"chlorinated biphen"ls(PC8s), chemical addities and eterinar"residues$

1) Ph"sical haards, &lass, metal, stones, #ood,plastic, parts of pest

3) Aller&enic haard9 Protein that causealler&enic reaction999&&s, Fhell-sh, Guts,Fo", !eat, Ful-de,etc



5o identif" haards the processin& facilit" mustbe thorou&hl" assessed #ith re&ard to:

.$ Ra# !aterials !icrobial count 5emperature upon receipt

0$ *esi&n of plant 4 e2uipment Possibilities of cross9contamination !icrobiolo&ical, chemical 4 ph"sical haards$

1$ =trinsic parameters Gatural of food addities present Reduction of microbial count

3$ Process desi&n heatin& steps, reduction in microbial count



$ /acilit" desi&n Cross contamination 5emperature control Fe&re&ation of ra# and read"9to9eat products Personnel moement and e2uipment causin& cross

contamination@$ Personnel I

ade2uate trainin&, personnel practices

7$ Packa&in& aerobic or anaerobic condition

labellin& 4 instruction for safe handlin& 4 use'$ Ftora&e 4 distribution

Ftora&e temperature, eect on shelf life













+n all sta&es of food production, from&ro#in& to -nished products$

Reie# recipe%in&redient list for potentiall"haardous food (PH/Js)

Prepare a 6o# chart of steps in process$





+dentif" potential haards associated #ithfood and measure to control those haards

*ocument the haards and specif" thee=istin& control measures

Potential haards can be biolo&ical (e&$microbe), chemical (to=in) or ph"sical(&round &lass or metal fra&ments that canharm consumers)



An" food that contains in #hole or in part: Fhell e&&s !ilk 4 poultr" /ish 4 shell-sh dible crustaces (e&$ shrimp, lobster, crab) 5ofu or other so" protein products 8aked or boiled potatoes Plant food that hae been heat treated (e&$

beans)

Fliced melon F"nthetic in&redients (e&$ te=tured so" protein)9 PH/ does not include foods #ith pH of K 3$@ or A#

K $'







CCP9is a point procedure in a speci-c food s"stem#here loss of control ma" result in unacceptablehealth risk$

5hese are point in food production I from its ra#

state throu&h processin& and shippin& toconsumption b" consumer at #hich the potentialhaard can be controlled or eliminated, e&: cookin&,packin&, coolin& 4 metal detection

+dentif" CCPs in the process #here haard can be

controlled or preented$ +dentif" procedures topreent, reduce, eliminate recontamination haardsat each step$



.$ +nspection of &oods on delier" and beforeuse include temperature checks #hereapplicable

0$ Feparate stora&e 4 handlin& ofin&redients 4 -nished products

1$ Corrects temperatures ran&es forrefri&erated 4 froen products$

3$ Cleanin& procedures for e2uipments 4utensils$ Personal h"&iene



+n order to be sure a food passes safel" throu&h acritical control point, Critical Limits should beestablished$

5hese Critical Limits (CLs) are standard that are

obserable and measurable$ Usuall" speci-ed b" usin& temperature 4 time$Ethers CLs that mi&ht be used include pH,humidit", salt concentration$

stablished criteria or standard that must be meet

for each CCP based on proen methods researchdata federal state or local food re&ulation$





!onitorin& consist of conductin& proceduresthat enable determination of #hether acritical limits is bein& maintained or not$

*etermine #hether criteria 4 standards are

bein& met at all CCPs 4 throu&hout theprocess$ +nole emplo"ees responsible for the

procedures in monitorin&$

Fuch procedures ma" include determinin&ho# 4 b" #hom cookin& time 4temperature are monitored$



.$ Ph"sical measurement (dimension, colour,appearance)

0$ isual obseration (#orkers practices,inspect ra# materials)

1$ Fensor" ealuation (odour, colour, te=ture)3$ Chemical measurement (pH, a# , salt

content, etc$)



;hen a critical limits has not been met,correctie action is needed$ &$reprocessin& or disposin& of food ifminimum cookin& temperature is not met$

Actions consists of speci-c outlined stepsthat dictate #hat is to be done to correctthe cause of iolation, 4 #hat is to be done#ith the product that #as produced #hilethe critical limits #as iolated$



+mmediate correctie action must be incorporated ifthe standards at an" CCP are not bein& met$

Correctie actions must be clear 4 based onindiidual situation$

=ample: a correctie action for food not bein& heldat a proper #armin& temperature of .3/ (@C)ma" be dierent dependin& on ho# lon& the foodhas been at the improper temperature$

+f it has been held improperl" (K .3/ ) for K 0hrs,

reheat at .@/ (71$? C) before serin&$ +f it has been held at (K .3/ ) for Q 0hrs, discard

the food$



erit" that the HACCP process in foodfactor"%serices #orks$

Procedures are outlined that #ill help todetermine #hether control of CCP is bein&

maintained$ =ample: testin& time 4 temperature

recordin& to erif" that a cookin& unit is#orkin& properl"$

Procedures can include calibration ofthermometers used in monitorin& anal"sisof product$



stablish a record keepin& s"stem to document theHACCP process 4 monitor results$ 5his can be an"simple, 2uick s"stem, such as a printedtemperature forms in #hich emplo"ees can recordtheir compliance #ith standards at CCPs$

;ritten records are e=tremel" important 4 ma"proide proof to an" foodborne cases$

Records must be kept of all procedures, includin&haard anal"sis, usti-cation for decision,

identi-cation of CCPs #ithin the 6o# dia&ram,monitorin& records, correctie action records,eri-cation records, 4 other documentation$



.st step to#ards implementin& HACCP is toassemble a HACCP team$

+deall" consists production mana&er,en&ineer, microbiolo&ists, 4 SA sta$

!ultidisciplinar" team prere2uisite foridentif"in& all the haards$

Fhould hae .st hand information

concernin& production process$ Construct a process 6o# dia&ram #hichidenti-es all the haards$



Sualit" Assurance deals #ith:

.$ aluation of ra# materials 4 -nal productstandards

0$ *esi&n of the factor"1$ Process line la"out3$ *esi&n of machiner"

$ Packa&in&, stora&e 4 distribution



HACCP deals #ith:.$ Approach to#ards h"&ienic food production b"

preention of problems

0$ *oes not coer 2ualit" control of the product

1$ Production process ealuated for haards 4 theirrelatie risks

3$ !onitorin& and eri-cation procedures tomaintain production of h"&ienicall" acceptable

products$ Proides mechanism to ensure product safet" iscontinuousl" achieed$



/oodserice Process =ample #ith HACCPApplication Ho# the 7 principles of HACCP can be used durin&

the '9steps foodserice process to preent illness<

8est practice: +dentif" the food and procedures that most likel" to

cause foodborne illness$ *eelop procedures to reduce risk of foodborne

illness outbreak !onitor ho# the procedures are used to keep food

safe erif" that the food sered is safe to eat$



5o assess haards present at each sta&e ofpreparation process, track each food frompurchasin& 4 receiin& throu&h serin& 4reheatin&$

Reie# menus$ +dentif" PH/s on menu because the" are especiall"enerable to food safet" problems durin&foodserice process$

/or each menu, think #here 4 ho# it could become

contaminated (microor&anism, chemical, ph"sicalcontaminants) durin& foodserice process$



'9steps foodserice process but not eer"steps present in eer" food prepared$

Ftep.:Purchasin& Ftep0:Receiin& Ftep1:Ftorin& Ftep3:Preparin& Ftep:Cookin& Ftep@:Holdin& 4 Ferin& Ftep7:Coolin& Ftep':Reaheatin&



Section 3 - THE HAZARD ANALYSIS ANDCRITICAL CONTROL POINT (HACCP)

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Chapter 4 Haccp