ABM908 8. Hazard Analysis Critical Control Points (HACCP) (1).pptx

Hazard Analysis

1. ABM-908 Quality Management in Agribusiness Dr. Muhilan Mahendhiran Associate Professor Faculty of Agriculture Vivekananda Global University, Jaipur Hazard Analysis Critical Control Points (HACCP)

2. Hazard Analysis Critical Control Points (HACCP) Introduction HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is a proactive strategy where hazards are identified and assessed, and control measures are developed to prevent, reduce, or eliminate a hazard. The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

3. Hazard Analysis Critical Control Points (HACCP) Hazard Analysis Critical Control Points (HACCP)   ISO 9000 encompasses all the activities of a company to ensure that it meets its quality objectives, while HACCP is directed towards ensuring food safety.

4. Hazard Analysis Critical Control Points (HACCP) A living plant is not controllable yet, at least not in the way we can control a production line. Therefore, despite good supervision, poor quality products and/or services can be produced. Thus, the main purpose of the risk management is to identify and minimize potential hazards. The HACCP system has been introduced as the most effective “diligence” demonstration instrument to control food safety. The product must be traceable during its journey from the farmer/producer to the consumer. That is to say, HACCP is a structured preventive system, identifying hazards at each step of the process and introducing relevant measures. In addition, the traceability is ensured by supplier codes or consignment tags for potential failures and defective functions to be traced back to their source.

5. Hazard Analysis Critical Control Points (HACCP) The three main stages in treating potential hazards are: • Identification of potential hazards; • Determination of the critical ones; • Development of control, documentation and inspection procedures at each critical point.

6. Hazard Analysis Critical Control Points (HACCP) Preparation of special protocol forms for particular products, showing significant defects, is recommended. If these defects appear in other cultures and crops, protocols will be consulted. The obligatory delivery details are:  • Date and time; • Transportation vehicle number; • Product temperature and conditions of freight, e.g. damages; • Freight identification number, producers or packing employees; • Customer (if having special requirements).

7. Hazard Analysis Critical Control Points (HACCP) HACCP procedures are usually described in the product protocol, which must be available for inspection at any time. Protocols are important measure for a company that has planned preparation of quality assurance system.   They should contain information on management practices, more specifically:   • Farm or company statement on quality policies. This is a common obligation, undertaken by the production group with regard to quality standards. Group members and clients are constantly reminded to follow it.

8. Hazard Analysis Critical Control Points (HACCP) • Procedures which are intended to maintain the product’s sound and continuous quality and cover all stages and elements of the process.   • Governance structure/farm structure, employees’ and team members’ obligations – working and reporting tasks. Staff structure map gives the external observer clear and quick picture of farm or company’s governance practices. It contains details on obligations and tasks of every member/employee and is updated in case of farm/company expansion and staff restructuring. Short descriptions of managers’ and employees’ obligations are necessary.

9. Hazard Analysis Critical Control Points (HACCP) • Brochure with information about the company – one page at most, freely available to customers, including valid communication and contact information that must be updated.   • Documentation and archive management system to prove the efficiency of the quality assurance system.

10. Hazard Analysis Critical Control Points (HACCP) HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) HACCP is a system that identifies, evaluates and controls hazards, which make a food unsafe for human consumption. HACCP is a systematic approach for the control of food safety throughout the commodity system of food chain. Before HACCP most of the food systems were based on end product testing which does not assure 100% safety. It required a good understanding of the relationship between cause and effect in order to be more proactive. HACCP is a key element in Total Quality Management HACCP o Good Manufacturing Practices (GMP) o Good Hygienic Practices (GHP) o Good Agricultural Practices(GAP) o Good Storage Practices(GSP).

11. Hazard Analysis Critical Control Points (HACCP) There are seven basic principles in HACCP which are essential for implementation of the system Hazard Reduction 3. Determination of Critical Limits 4. Monitoring Critical Control Points 2. Identify Critical Control Points 1. Hazard Analysis & Preventive Measures 5. Corrective Actions 6. Documentation Procedures 7. Validation, Verification and Reassessment

12. Hazard Analysis Critical Control Points (HACCP) The 12 elements of HACCP 1. Assemble a team 2. Describe the product 3. Document intended uses of the product 4. Construct a process flow diagram 5. Verify process flow diagrams 6. Identify hazards and preventive measures 7. Identify critical control points 8. Establish critical limits 9. Identify monitoring procedures 10. Establish corrective action procedures 11. Validate/verify HACCP plan 12. Establish documentation and record keeping

13. Hazard Analysis Critical Control Points (HACCP) Ideal food control should include: • Effective enforcement of mandatory regulatory approach • Training • Education •Community outreach programmes • Promotion of voluntary compliance • Preventive approaches as HACCP • Industry taking greater responsibility

14. Hazard Analysis Critical Control Points (HACCP) Excellence in food quality and safety has taken a tangible form with the advent of ISO 9000 Quality Management System and HACCP standards. ISO 9000 encompasses all the activities of a company to ensure that it meets its quality objectives, while HACCP is directed towards ensuring food safety. The ISO 9000 standards were brought by the International Organization for Standardization (ISO) and the HACCP standards by the CAC.

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