Hazard Analysis and critical control point (HACCP)

HACCP
 Meat and poultry products are sensitive to microorganism
contamination by
 Bacteria
 Viruses
 Parasites
 Poultry provide an excellent environment for growth of microbes
 Bacterial contamination cause foodborne illness.
 To improve product safety, industries are adopting HACCP system.
HACCP
A systematic approach to the identification, evaluation, and control of food safety hazards
HACCP PLAN
The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.

1. Hoor Bahadur l1f18bsft0032 HACCP

2. OUT LINE Introduction Facts HACCP plan Principles A dvantageous Conclusion 01 02 03 04 05 06 07 Definitions

3. In 1959, the Pillsbury Company first developed HACCP. It improves product safety by preventing health hazards before them occur. It was limited because it is a difficult system to implement. Academy of Science Food Protection Committee suggesting that it is most effective method for food safety. History Function Difficulty Report INTRODUCTION 3

4. HACCP Meat and poultry products are sensitive to microorganism contamination by Bacteria Viruses Parasites Poultry provide an excellent environment for growth of microbes Bacterial contamination cause foodborne illness. To improve product safety, industries are adopting HACCP system. 4

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6. A systematic approach to the identification, evaluation, and control of food safety hazards HACCP The written document which is based upon the principles of HACCP and which delineates the procedures to be followed. HACCP PLAN 6

7. The results of the implementation of the HACCP Plan. The group of people who are responsible for developing, implementing and maintaining the HACCP system. HACCP SYSTEM HACCP TEAM 7

8. A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. HAZARD The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan HAZARD ANALYSIS 8

9. DEVELOPING OF HACCP PLAN 9

10. HACCP PLAN Reducing Poultry Related Risk Produce Safe And Wholesome Meat Remove Potential Hazards Effective Processing 1 4 2 3 10

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12. Behavior and commitment of all plant employees. Management must provide financial support Awareness about the benefits of program Provide visible support to employees. SUPPORT OF MANAGEMENT 01 02 03 04

13. ESTABLISH A HACCP TEAM The team must include individuals with specific expertise Live Production, Processing, Quality Control, Sanitation, Microbiology, R And D Easily identify the hazards associated with each products 13

14. PRODUCT DESCRIPTION Product’s name Shelf-life Product usage Packaging material Nutritional facts Product’s labeling instructions Any special instructions 14

15. All employees should be given HACCP training Everyone at the facility in contact with the products should receive an overview of HACCP EMPLOYEE TRAINING 15

16. PRINCIPLES OF HACCP 16

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18. Hazards are Biological hazards Chemical hazards Physical hazards HAZARD ANALYSIS 18 HACCP team evaluates all of the procedures concerned with Production Distribution Potential problems The HACCP team should list all hazards and the appropriate preventive action

19. Simple Presentation ALLPPT Layout Clean Text Slide for your Presentation IDENTIFY CCP’S CCP’s vary for different products, Raw product Fully cooked product By CCP’s Pathogenic bacteria can be reduced in the raw products, Controlled their growth by using designed HACCP 19

20. ESTABLISH CRITICAL LIMITS Critical limits are fixing for product safety it is not for quality of product . 20 Critical limit is a max or mini value for different parameter that can controlled at a CCP A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP.

21. FACTORS pH Time Viscosity Temperature Preservatives Water activity Moisture level Sensory information Example Cooking of patty Time Patty thickness Oven humidity Oven temperature Heating and cooling MONITORING CRITICAL LIMITS 21

22. Determine and correct the cause of hazards Determine the disposition of non-hazardous product  How to recall product CORRECTIVE ACTION 22 Record the corrective actions that have been taken

23. RECORD KEEPING Preventive measures and List of all critical limits. C Monitoring and verification plans. Procedures for product handling according to critical limit occurs. HACCP flow diagrams with all CCP’s. 23

24. HACCP VERIFICATION Checking of monitoring procedures and equipment routine vise Random sampling of all products such as microbiological. Review of all critical limit and handling of products. Check of all HACCP plans and records routine vise 24

25. ADVANTAGEOUS Identifies Hazards Remove Hazards Produce Safe Food Reduce Health Issues High Profit 25

26. To sum up….

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