Hazards analysis and critical control points

it contains the information about HACCP and their principles.

1. HAZARDS ANALYSIS AND CRITICAL CONTROL POINTS PRESENTED B y FATHIMA hAMEED 1

2. OUTLINES HACCP HACCP plan Hazards Hazards analysis Critical control point Creation of HACCP Principles of HACCP references 2

3. HACCP HACCP – H azard A nalysis and C ritical C ontrol P oint . A system which identifies , evaluates & controls hazards . Significant for food safety. 3

4. HACCP 4

5. HACCP HACCP plan A documents prepared in accordance with he principles of HACCP to ensure control of hazards . Which are significant for food safety in the segments of the food chain under consideration. 5

6. HACCP HAZARDS A biological, chemical or physical agent . To cause an adverse effect. 6

7. HAZARDS SYMBOLS 7

8. HACCP HAZARDS ANALySIS The process of collecting and evaluating information on hazards . Which are significant for food safety . Yours Should be addressed in the HACCP Plan . 8

9. HACCP Critical Control Point A step a which control can be applied & its essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 9

10. HACCP CREAtION OF HACCP The National Advisor Committee on Microbiological Criteria for Food (NACMCF) working group created guidelines & redefined the 7 basic principles of HACCP . This principles & application published in 1997 by NACMCF. 10

11. PRINCIPLES OF HACCP A systematic approach to the identification prevention & control of food safety hazards includes; 11

12. HACCP 1.Conduct a hazard analysis It involves listing the steps in the process & identifying where significant hazards are likely to occur . HACCP will focus on hazards that can be prevented ,eliminated or controlled b the HACCP plan . A identification for including & excluding the hazard is reported & possible control measures are identified. 12

13. HACCP 2.Determine critical control points A CCP is a point or procedure a which control can be applied & a food safety hazard can be prevented , eliminated to acceptable levels . the HACCP team will use a CCP decision tree to help identify the CCPs in the process . CCP may control more than one food safety hazards . In some cases more than one CCP is needed to control a single hazards . the numbers of CCP’s needed depends on the processing steps & a control needed to assure food safety . 13

14. HACCP 3.Establish critical limits A CCL is a maximum/minimum value to which a biological, chemical, physical parameters must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level he occurrence of food safety hazard. CCL is usually measures such as time, temperature, pH, water activity ,weight. 14

15. HACCP 4.Establish monitoring procedures HACCP team will describe monitoring procedures of the critical limit at each critical control point (CCP ). It should be describe; how the measurements will be taken. when the measurements will be taken. Who is responsible for the measurements taken. How frequency the measurements is taken during production. 15

16. HACCP 5.Establish corrective action It is a procedure that are followed when a deviation in a critical limit occur . The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain & the steps are needed to correct the process. It includes identification of the problems & it taken to assure that the problem will not occur again. 16

17. HACCP 6.Establish record keeping & documentation procedures HACCP plan recording information that can be used to prove that the food was produced safety . It also need to include information about the HACCP plan. It should includes information on; The HACCP team Product description The hazard analysis The CCP’s identified Monitoring system Critical limits Corrective actions Record keeping procedures Verification procedures 17

18. HACCP 7.Establish verification procedures Those activities, other than monitoring , that determine the validity of he HACCP plan . The HACCP identify activities such as; Auditing of CCP’s Record review Prior shipment review Instruments calibration Product testing as a part of the verification activities 18

19. REFERENCES h ttp://food.enl.edu/seven-principles-haccp http://foa.org/docrep/005/1579e/1579e03.htm 19

20. THANK YOU 20