HACCP .pptx

About the quality

1. TATAVARTHY SAI MANIDEEP - SENIOR QA OFFICER AT NESTLE, INDIA B.Tech Food Technology (2013-2017) Native – Andhra Pradesh Professional Journey 1. Consultant Food Technologist at ICRISAT (Dec’17 – June’18) Research & Development of Traditional food products. 2. Quality Assurance Executive at HCCB. (July’18 – Jan’23) Expertise in Non-Carbonated Beverages Processing. Installation & Commissioning of new process equipment's. Installation & Commissioning of Inspection Units. CIP time reduction. Water optimization. High pressure elimination. 3. Senior QA Officer at Nestle, India (Jan’23 - Present) Expertise in Food Safety. HACCP implementation. Incident Management. Cost driven Projects. Pathogen Monitoring. Going Forward Short Term : Aiming to becoming a Food Safety Expert. Long Term : Broaden expertise in Research & Development – Leading to innovation of more valued Food chain. My Hobbies & Interests : Photography, Cricket, Traveling, Singing

2. Know the difference Food Science : Food Engineering : Study of the physical, chemical, and biological properties of food. It involves understanding the composition, structure, and behavior of food materials. Food Technology : Practical application of food science principles. It involves the development, production, and improvement of food products and processes. Combines principles of engineering (such as chemical, mechanical, and industrial engineering) with food science and technology to design and optimize food production processes. Quality Assurance : P roactive process focused on preventing defects or issues before they occur. Quality Control : R eactive process that involves inspecting, testing, or reviewing the final product to identify and correct defects.

3. It is a ‘ TOOL ’ to assess hazards and establish control system that focusses on prevention rather than relying mainly on end-product testing. A systematic and science-based approach involves; IDENTIFYING specific hazards ASSESSING risk CONTROLLING food safety hazards Definition

4. HACCP Evolution

5. Identify and control the hazards directly affecting the safety of product. Efficiently target technical resources Identifying and monitoring CCPs / OPRPs in a more cost-effective and more reliable way of assuring safety than traditional inspection and end-product testing. Its records and documentation provide excellent evidence that ‘ all reasonable measures’ were taken, and ‘due diligence’ was exercised to control hazards. A HACCP study will not result, in all cases, in the elimination of all hazards but will assist in determining how best to minimize the hazards. Improve the relationship between the food producers and food inspectors. The Benefits of HACCP HACCP 7 Principles 1. Conduct Hazard Analysis 2. Determine Critical Control Points (CCPs) 3. Establish Critical Limits 4. Monitor CCPs 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Record-Keeping and Documentation

6. 1. Assemble the HACCP Team 2. Describe the Food and Its Intended Use 3. Identify the Intended Use 4. Construct a Flow Diagram 5. Verify the Flow Diagram on Site 6. Conduct a Hazard Analysis 7. Identify Critical Control Points (CCPs) 8. Establish Critical Limits 9. Monitor CCPs 10. Establish Corrective Actions 11. Establish Verification Procedures 12. Document the Hazard Analysis Hazard Analysis Key Steps in HACCP

7. Prerequisite Programs (PRPs) Basic conditions and activities that are necessary within the organization and throughout the food chain to maintain food safety by establishing a foundation for a successful HACCP implementation. Ex: Personal hygiene practices, Facility and equipment maintenance, Pest control measures, GMPs. Operational Prerequisite Programs (OPRPs) A measure identified by the organization as essential to control the likelihood of introducing food safety hazards to, or within, the manufacturing process or to further control the likelihood of their occurrence, to an acceptable level ." Ex: Temperature control during cooking or cooling, Filtration of fluids, Time controls for certain processes Critical Control Point (CCP) A point at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Ex: Pasteurization of milk, Freezing. Out comes of HACCP

8. Decision Tree No Yes No Modification Yes