HACCP,Hazard analysis and critical control points

Hazard Analysis and Critical control point

1. HACCP Training
Guide
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2. Preliminary Steps - 2. Assemble the HACCP team
including at least one person who is HACCP trained
A core team should be utilised within the company to conduct HACCP
studies. This core team should be supplemented by other staff when
specific areas or products are being analysed. The Food Safety (HACCP)
Team membership should include where possible personnel from
Production, Engineering, Laboratory and Technical disciplines. The Team
Leader is normally the Technical Manager or Quality Manager.
Below is a typical HACCP team:
Technical Manager
Laboratory Manager
Processing Manager
Engineering Manager
Production Manager
Process Operator
Production Operator
Distribution Manager
The HACCP team will vary depending on the size and complexity of the
organisation and the process.
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3. Preliminary Steps - 3. Make a description of the product,
how it is processed or manufactured and the storage and
distribution process
A full description of the product should be drawn up, including relevant safety
information such as: composition, physical/chemical structure (including A
w
,
pH, etc.), microcidal/static treatments (heat-treatment, freezing, brining,
smoking, etc.), packaging, durability and storage conditions and method of
distribution.
Consider the following:
What is the name of the product?
How is the product to be used?
How is it processed or manufactured?
What type of packaging is used?
Where is the product stored?
What is the length of shelf life of the product
At a what temperature?
How is the product distributed?
How is the product sold?
Refer to the HACCP Calculator guide and HACCP Calculator for a
template form
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4. HACCP Process Flow Diagram Example
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5. HACCP Study – PRINCIPLE 1
Conduct a hazard analysis
Taking your confirmed process flow diagram your HACCP team
will now need to conduct a Hazard Analysis for each step to
identify the threats to human health, which might be introduced
into products as they are produced.
The hazards are grouped into three categories: Biological
(including microbiological), Chemical, and Physical.
Biological hazards are living organisms that can make food unsafe to eat.
Biological hazards may be bacterial, parasitical, or viral.
Chemical hazards may be the result of something naturally occurring in
ingredients or food or accidentally added during the process. Harmful
chemicals have been associated with both acute and chronic illness.
A Physical hazard is a physical component of a food that is unexpected and
may cause illness or injury to the person consuming the food.
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6. 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.
Use our unique HACCP 004 Hazard Assessment & Critical Control
Point Calculator to help at this stage of the Hazard Analysis:
Simple steps to assessing Hazard significance generating a rating
of 1 – 9
Automatically highlights significant hazards
which require critical control point assessment
Enables you to present your HACCP
assessment in a clear and professional manner
Refer to our guide to assist in your assessment
Refer to the HACCP Calculator guide part 2 and the HACCP Calculator
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7. PRINCIPLE 4 - Establish a system to monitor
control of the CCP.
Training of Employees in monitoring procedures and CCPs
should be undertaken for each preventive measure or control.
They should fully understand the purpose and importance of
monitoring and accurately reporting monitoring activities and
results.
Documents for the recording of measurement should clearly
indicate the control limits so that an employee does not have to
refer elsewhere for the critical limits.
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8. PRINCIPLE 7 - Establish procedures for verification to
confirm that the HACCP system is working effectively.
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 arranges a prompt
review with the HACCP team.
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9. Review
HACCP stands for Hazard Analysis and Critical Control Point. It was
developed by the Codex Alimentarius Commission. HACCP is a system
used to identify, prevent, and control food safety hazards.
A HACCP system is based on principles that identify specific hazards and
implements measures for their control but what is included in Principle 1?
Click on your answer.
Write a product description
Prepare a flow diagram
Describe the intended use
Assemble a HACCP team
Identify vulnerable groups
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10. That’s the end of this
training package
Thank you for attending

11. Correct
HACCP Principle 1
Prepare a flow diagram of the steps in the
process. Conduct a hazard analysis by
identifying potential hazards. Assess
likelihood of occurrence of these hazards
and identify control options.
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12. Incorrect
Please try again
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