BRC HACCP Training Guide
HACCP Preliminary Steps
1. Define your Quality and Food Safety Policies and Objectives
2. Assemble the HACCP team, with at least one team member who is HACCP trained
3. Make a description of the product, how it is processed or manufactured and the storage and distribution process
4. Identify the intended use of the products 5. Identify consumers of the products 6. Confirm the HACCP Scope 7. Consider the process and draw a flow diagram 8. Confirm the flow diagram is correct by following the
process
Preliminary Steps 3. Product Description
A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure (including Aw, pH, etc.), microcidal/static treatments (heat-treatment, freezing, brining, smoking, etc.), packaging, durability and storage conditions and method of distribution. Consider the following: i. What is the name of the product? ii. How is the product to be used? iii. How is it processed or manufactured? iv. What type of packaging is used? v. Where is the product stored? vi. What is the length of shelf life of the product? vii. At a what temperature? viii. How is the product distributed? ix. How is the product sold?
Refer to the HACCP Manual for a template form
HACCP Study – The Seven Principles
PRINCIPLE 1 Conduct a hazard analysis. PRINCIPLE 2 Determine the Critical Control Points (CCPs). PRINCIPLE 3 Establish critical limit(s). PRINCIPLE 4 Establish a system to monitor control of the CCP. PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 6 Establish documentation concerning all procedures and records appropriate to these principles and their application. PRINCIPLE 7 Establish procedures for verification to confirm that the HACCP system is working effectively.
HACCP PRINCIPLE 1 - Conduct a hazard analysis
Biological Hazards
Biological hazards can be associated with the raw materials from which products are made and may be introduced during the process by people, the environment or the process itself.
Identifying the biological hazards to which your production processes
might be subjected is an important part of the hazard analysis so it is important that someone with microbiological knowledge is on your team. Some of the major pathogens that may be associated with food products are Salmonella, Escherichia coli 0157:H7, Listeria monocytogenes, Clostridium botulinum, and Staphylococcus aureus.
For a comprehensive list of Biological Hazards refer Hazards in the
HACCP Calculator. You are able to edit the calculator and add your own.
HACCP PRINCIPLE 1 Conduct a Hazard Analysis
The HACCP team must then consider what control measures, if any, exist which can be applied for
each hazard. More than one control measure may be required to control a specific hazard(s) and more than one hazard may be controlled by a specified
control measure.
HACCP PRINCIPLE 1 Conduct a Hazard Analysis
Using HACCP Hazard Assessment & Critical Control Point Calculator consider which Hazards are automatically
highlighted as significant.
HACCP Decision Tree
In order to decide if a Hazard control is a critical control point we use the decision tree to help us. By answering questions 1 to 4 can determine if Hazard control at any particular point in the process is a critical control point
Critical Control Points Highlighted in Red
HACCP Plan
HACCP Plans should include: Process Step Hazard Control Measure Critical Limits Monitoring Procedures Corrective Action Responsibilities Reference to relevant Records
HACCP verification can be carried out by internal and external auditing. HACCP verification audits will confirm: the controls are in place at each critical control point that the product is meeting the critical limits the monitoring procedure is correct and being followed that corrective actions are being taken in the event of the
criteria for acceptance not being met When audit findings show that the criteria for acceptance is not being met this is escalated to the Technical Manager who should arrange a prompt review with the HACCP team.
HACCP PRINCIPLE 7 Establish procedures for verification to confirm that the HACCP system is
working effectively
Recommended
