HACCP

presentation for Hazard Analysis and Critical Control Point { HACCP }

1. HACCP

2. CONTENT Introduction Purpose of HACCP Principles of HACCP Implementation of HACCP Adv and DisAdv of HACCP V HACCP impacts

3. Introduction HACCP stands for Hazard Analysis and Critical Control Points. HACCP is a systematic approach to food safety management. It was developed in the 1960s by the Pillsbury Company in collaboration with NASA.

4. Purpose of HACCP To prevent food safety hazards before they occur. To identify and control potential hazards in the food production process . To ensure that food is safe for consumption .

5. HACCP Principles Conduct a hazard analysis . Determine the critical control points (CCPs ) . Establish critical limits for each CCP . Establish monitoring procedures for each CCP . Establish corrective actions for when critical limits are exceeded . Establish verification procedures to ensure the HACCP system is working effectively . Establish record-keeping and documentation procedures .

6. 1. Conduct a Hazard Analysis: Identify potential food safety hazards that could occur at each stage of the food production process, from raw materials to finished products. 2. Determine the Critical Control Points (CCPs): Identify the points in the process where control measures can be applied to prevent or eliminate the hazards identified in the hazard analysis . 3. Establish Critical Limits: Set measurable criteria that must be met at each CCP to ensure that the hazard is controlled. For example, a critical limit for cooking chicken may be a minimum internal temperature of 165°F. implementation

7. 4. Establish Monitoring Procedures : Develop procedures for monitoring each CCP to ensure that critical limits are being met. Monitoring may involve visual inspection, temperature measurement, or other methods . 5. Establish Corrective Actions : Develop procedures for what to do if a critical limit is not met. Corrective actions may include stopping the process, identifying the cause of the deviation, taking corrective action, and verifying that the corrective action was effective . 6. Establish Verification Procedures : Develop procedures for verifying that the HACCP system is working effectively. Verification may involve reviewing records, conducting audits, or other methods implementation

8. 7. Establish Record-Keeping Procedures: Develop procedures for documenting the HACCP system, including hazard analysis, CCPs, critical limits, monitoring, corrective actions, and verification . 8. Implement HACCP: Implement the HACCP plan by training staff, monitoring the process, and documenting results. 9. Review and Update the HACCP Plan: Regularly review and update the HACCP plan to ensure that it is up-to-date and effective in preventing food safety hazards. implementation

9. ADVANTAGES 1. Prevents foodborne illness : The main advantage of HACCP is that it helps prevent foodborne illness by identifying potential hazards and implementing controls to prevent them from occurring. 2 . Improves product quality : HACCP can improve product quality by identifying critical control points and setting limits to ensure that products are consistent and meet quality standards. 3. Enhances customer confidence : HACCP can enhance customer confidence by ensuring that food products are safe and of high quality, which can lead to increased sales and customer loyalty. 4. Compliance with regulations : HACCP helps companies comply with food safety regulations and can reduce the risk of fines or legal action . 5. Continuous improvement: HACCP provides a framework for continuous improvement by establishing monitoring procedures and verifying that the system is working effectively.

10. DISADVANTAGE Resource-intensive : Implementing HACCP can be resource-intensive and may require additional staff, training, and equipment. Limited to food safety: HACCP is limited to food safety and does not address other areas of quality control, such as taste or texture. Complexity : The complexity of HACCP can make it difficult for smaller businesses or those with limited resources to implement. Dependence on human error : HACCP relies on humans to identify hazards and implement controls, which can lead to errors if staff are not properly trained or fail to follow procedures. 5 . Limited to specific hazards : HACCP is limited to the hazards that are identified in the hazard analysis and may not address emerging or unknown hazards .

11. HACCP can have a positive impact on employees by promoting a culture of food safety and ensuring that they have the necessary knowledge and training to handle food safely. By following HACCP principles, employees are empowered to identify potential hazards and take corrective action to prevent food safety issues. HACCP can also improve employee morale by reducing the risk of foodborne illness outbreaks and increasing customer confidence and satisfaction. Impact of HACCP on Employees

12. Impact of HACCP on Guests: The main impact of HACCP on guests is that it ensures that the food they consume is safe and of high quality . By following HACCP principles, companies can reduce the risk of foodborne illness outbreaks and ensure that products are consistent and meet quality standards . HACCP can also enhance guest confidence and satisfaction, which can lead to increased sales and customer loyalty.

13. Impact of HACCP on Environment HACCP does not have a direct impact on the environment, as its main focus is on food safety . However , by preventing foodborne illness outbreaks, HACCP indirectly reduces the environmental impact of food production by reducing the amount of wasted resources and energy that would have been used to produce contaminated food . HACCP can also indirectly promote sustainable practices by encouraging companies to reduce waste and use resources efficiently in their food production processes.

14. Conclusion HACCP is an effective tool for ensuring food safety . By following the seven principles of HACCP, companies can identify and control potential hazards in the food production process . The benefits of HACCP extend beyond food safety to include improved product quality, customer confidence, and compliance with regulations.

15. Thank You