HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP). PDF/PPT

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HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)

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LEGAL RESPONSIBILTY:

➢ Food businesses have a legal responsibility to produce safe
food.

➢ A food business that breaks the law faces:
• Improvement notices – a fixed time period is set for the
company to rectify problems;
• Prohibition notices – the company is not permitted to
produce particular food items;
• Prosecution.

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HACCP

➢ HACCP stands for ‘Hazard Analysis Critical Control Point’.
➢ HACCP is a system which looks for and prevents potential

problems before they happen.
➢ HACCP may be used by food companies to make sure they do not

break the law by putting consumers at risk when producing food.
➢ It is a structured approach to risk assessment and is one means of

satisfying the risk assessment requirement of UK hygiene
legislation.

Food Standards Agency, 2017

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What does HACCP involve ?
➢ Identifying points during the production of a product where

potential hazards may occur.
➢ Analyzing the risk of the hazard points happening including

the scale of consequence if they do.
➢ Deciding which points are critical to consumer safety.
➢ Implementing controls, monitoring production and taking

action if necessary.
➢ Reviewing the HACCP plan whenever the food operation is

altered, and on a regular basis (e.g. annually) even if no
alterations have been made.

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Qualities of the HACCP system :

HACCP is:
➢ systematic – potential hazards are identified before there is a

problem;

➢ efficient – it concentrates the control effort at the stages
where the risk is potentially the highest;

➢ on the spot – the processes can be controlled immediately by
the food business.

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How does HACCP help?
• HACCP is a method which food businesses can use to

ensure that their products do not put consumers at risk.

• The details of a HACCP system will vary as no two
businesses are exactly alike – but the principles are the
same.

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Hazards
• A hazard is a biological, chemical or physical agent that is

reasonably likely to cause illness or injury in the absence of its
control.

• In HACCP, hazards refer to the conditions or contaminants in foods
that can cause illness or injury.

Types of hazards:
The types of hazards which a HACCP plan can focus
on include:
1) Biological hazards (e.g. harmful microorganisms);
2) Chemical hazards (e.g. those either naturally occurring,

intentionally added or unintentionally added);
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3) Physical hazards (e.g. glass, stones or metal)
4) Packaging quality
5) Equipment reliability.

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CRITICAL CONTROL POINT (CCP)
• A Critical Control Point (CCP) is an identifiable point in the

production chain where a hazard may occur.
• Action is taken to prevent the hazard from occurring.
• This can either be a point, step or procedure at which control can

be applied and is essential to prevent or eliminate a hazard or
reduce it to an acceptable level.

• A CCP can be used to control more than one hazard (e.g.
refrigeration storage).

• Alternatively, several CCPs may be needed to control one hazard.
• Points may be identified as CCP when hazards can be prevented,

for example:

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1. Introduction of chemical residue can be prevented by control
at the receiving stage

2. A chemical hazard can be prevented by control at the
formulation or ingredient-addition stage

3. Pathogenic bacteria growth can be controlled by refrigerated
storage or chilling.
• CCP may be identified where hazards can be eliminated, for

example:

1. Pathogenic (harmful) bacteria can be killed during cooking;

2. Metal fragments can be detected by a metal detector and
eliminated by removing the contaminated product from the
processing line;

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3. Parasites can be killed by freezing.

• Points may be identified as CCPs when hazards are reduced to
acceptable levels, for example:

1. The occurrence of foreign objects can be minimised by manual
sorting and automatic collectors;

2. Some biological and chemical hazards can be minimised by
obtaining shellfish from approved waters.

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Hazards analysis

Determine the critical control points
(CCP)

Seven Establish critical limits
principles

of HACCP Critical Control Point (CCP) monitoring

implementatio
n Corrective actions

Establish verification procedures

Record keeping procedures
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1. Hazard analysis
• First step involves identifying any hazards that must be prevented,

eliminated or reduced to acceptable levels.

• All potential hazards, from the receipt of raw materials through to
release of the finished product, must be considered.

• A hazard must be controlled if it is likely to occur, and/or likely to
result in an unacceptable risk to consumers.

2. Determine the Critical Control Point (CCP):
Identifying the Critical Control Point (CCP) at the steps at which
control is essential to prevent or eliminate a hazard or to reduce it to
acceptable levels. www.DuloMix.com

 

3. Establish critical limits:
• A critical limit is a maximum or minimum value to which a

biological, chemical or physical limit must be controlled at a
CCP.

• This is set in order to prevent, eliminate or reduce a hazard to an
acceptable level.

4. Critical control point (CCP) monitoring:
• A planned series of observations or measurements need to be

taken to assess whether a CCP is within critical limits.

• This also helps to produce an accurate record for future use in
verification.

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5. Corrective actions:
• Corrective actions are procedures to be followed when a hazard is

identified in food production.

• Aim is to correct and eliminate the cause of the hazard and bring
the CCP back under control.

• The cause of problem must be identified to prevent future
recurrence.

• Some examples of corrective actions can include:

1. Isolating and holding product for safety evaluation;

2. Diverting the affected product or ingredients to another line
where deviation would not be considered critical

3. Destroying the product. www.DuloMix.com

 

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6. Verification procedures :
• Verification procedures are those activities, other than monitoring

CCPs, that verify the HACCP plan and show the system is
operating according to the plan.

• This is usually completed when a system fails or there is a
significant change in the product or process. Annual checks will
often still be in place even if these two scenarios do not occur.

7. Record keeping procedures :
• Documentation and record keeping help to demonstrate the

effective implementation of the previous principles of HACCP.

• This records could be of the development of the HACCP plan, CCP
monitoring, corrective actions or verification activities.

 

• Four different types of HACCP records include:

1. HACCP plan and support documentation used in developing
the plan.

2. Records of CCP monitoring.

3. Records of corrective actions.

4. Records of verification activities.

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Review of HACCP
• The design and running of the HACCP scheme should be

revised whenever the food operation is altered.

• The scheme should be reviewed from time to time (e.g. once
a year) even when there have been no alterations.

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Thank You
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