HACCP

1. Microbiological control in
modern food production
MIC 204

2. Aims
• Help one assess the safety of food to consumers.
• Asses the stability/shelf life of food under normal storage condition.
• To know the level of sanitation used during handling.
• To know whether the foods/ingredients meet the normal
standard/guidelines/specification.
• Help to determine the source/load/type of microorganisms in foods.
• The examination of raw ingredients also provides information about heat
processing parameters that would be necessary to meet the
microbiological standard.

3. Hazard Analysis Critical Control Point (HACCP)
• HACCP – preventive system of ensuring food safety. It identifies and eliminates hazard/
contamination before food is further processed
• HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards
throughout the production process. These include physical, chemical, and biological hazards.
• Covers all types of potential risks or hazards to food safety whether biological, chemical or physical,
occurring naturally in the food or environment or caused y errors in food processing
• Describe procedures which apply to food premises in gaining HACCP certification
• Involves:-
• Government
• Pool of independent auditors
• Food industries
.: food industries will have more responsibility and accountability in producing safe quality food

9. Application of the HACCP
principles
Logic sequence for application of
HACCP

10. 1. Assemble HACCP team
• Team having the knowledge and expertise to
develop an HACCP plan
• Should be multidisciplinary and could include
personnel from production, QA, laboratory,
engineering and inspection
• Trained in the Codex General Principles of Food
hygiene for the application of the HACCP system

11. 2. Describe product
• A full description of the product should be
drawn up
• Including: all ingredients, processing methods,
potential to support microbial growth (Aw, pH,
Eh), packaging materials, durability and
storage conditions, method of distribution

12. 3. Construct intended use
• The intended use should be based on the
expected uses of the product by the end user
or consumer

13. 4. Construct flow diagram

14. 5. On site verification of flow diagram
The diagram should show the product flow and employee traffic patterns in each
individual plant to identify and eliminate cross contamination potentials

15. 6. List all potential hazards associated with each step, conduct a
hazard analysis, and consider any measures to control identified
hazards
• For each incoming material (ingredient or
packaging material), write all potential biological
(B), chemical (C) or physical (P) hazard.
• Identify all realistic potential hazards related to
each processing operation, the product flow, and
the employee traffic pattern
• Be specific when describing the hazards

16. 7. Determine Critical Control Points ; the decision CCP tree

17. 8. Establish critical limits for each CCP

18. 9. Establish a monitoring system for each of CCP

19. 10. Establish corrective actions
11. Establish verification procedures
12. Establish documentation and record keeping

20. Requirements for application
Food premises applying for HACCP Certification shall fulfill the
following requirements:
a. Food premises shall be licensed
b. Company is registered with the Register of Companies (ROC)
c. Pre-requisite programmes shall be in place and documented
d. The HACCP manual shall be available and duly sign and dated by
the company management with executive responsibility
e. The HACCP system shall be developed based on the MS
1480:2007
f. The HACCP system should have been implemented for a minimum
3 months prior to application

21. Benefits
• It is a system which provide bases for defense
of due diligence.
• Give confidence and reassures to the
manufacturers, customers and consumers that
preventive system is adopted and quality is
uphold.
• It is a cost effective control system.
• Provide strong foundation for development of
TQM (Total Quality Management)