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1.  .

2. General Aim of the course
 To be able to understand, implement and improve
the Food Safety System in your area

3. By the end of this course you will
be able to:
 Have a deep overall understanding of HACCP.
 Know how to plan an effective system.
 Be able to implement an effective HACCP system
 Know how to design verification and maintenance
systems.
 Have a clear understanding of planning and
implementing HACCP systems and leading teams
 Be qualified to the highest level of HACCP
certification

4. Key Message
 If you want to love a mermaid you must be
prepared to swim
 African Proverb

5. Food Safety
 contents:
 •What is Food Safety –definitions
 •Why Food Safety.
 •Food Contaminants and contamination.
 •We are the leaders in Food Safety.
 •Types of Food Safety Systems.
 •The Pre Requisites Programs (PRPs).
 •Good Manufacturing Practices.
 •Good Hygiene Practices.

6. WHAT IS FOOD SAFETY
 Assurance that food will not cause harm to the
consumer when it is prepared and/or eaten
according to its intended use

7. Food suitability
 Assurance that food is acceptable for human
consumption according to its intended use.

8. Food Safety and Food Quality
 •Food Safety: making a food safe to eat; free of
disease causing agents
 •Food Quality: making a food desirable to eat;
good taste, color, texture…

9. Why Food Safety?
 •Ensure that the consumers will not be harm by eating
food.
 •Give a customer trust on your products.
 •Reduce the number of tests done and that reducing
the cost.
 •Constancy of the business.
 •Work with legal requirement
 •opportunities to enter the international market.

10.  Why it is required?
 Intense farming and processing of food
 Increase in meals consumed outside home
 Increase in ready to eat foods
 More traveling across the world
 Increase amount of imported foods
 Increase in number of susceptible people

11. Food Contaminants
 •There is three types of Food contaminants
 •Physical
 •Chemical
 •Microbiological

12. Contaminants
 Any biological or chemical agent, foreign matter,
or substances not intentionally added to food
which may compromise food safety or suitability

13. Types of Hazards Exercise
 •Every group write one type of hazards in
details-(e.g. if physical write the most types
you could)
 •If English write in the left side and leave the
right space free-we need it later! The Arabic
is opposite.
 •Group formation

14. Physical
 •Woods
 •Stones
 •Glasses
 •Pins and metals
 •Insects and animals

15. Chemicals
 •Cleaning chemicals
 •Greece
 •Pesticides
 •hormones

16. Microbiological
 •Bacteria(E Coli, salmonella, listeria … etc).
 •Yeast and Molds (Aspergillus … etc).
 •Viruses(Hepatitis A, Human Rotavirus …etc).

17. Contamination
 The introduction or occurrence of a contaminant in a
food or food environment

18. E. coli O157:H7 Outbreak with packaged Spinach
–September 2006 -USA
 •204 confirmed illnesses
 •104 hospitalizations
 •31 cases of hemolytic uremic syndrome ‫ةمزالتم‬
 ًٌ‫م‬ ‫ٌر‬‫و‬ ‫ال‬ ‫الدم‬ ‫انحالل‬
 •3 deaths
 •Illnesses confirmed in 26 US states
 •1 illness in Canada

19. Cross contamination
 •Cross contamination occurs when harmful
bacteria are transferred from contaminated food
to uncontaminated food.

20. Cross contamination
 •Direct cross contamination:
 contact between raw food and ready-to-eat food
during transport, storage or preparation
 •Indirect cross contamination
 spread of bacteria from raw food to ready-to-eat food
via food handlers, equipment or surfaces.

21. E. coli O157 cross contamination
 E. coli O157 is a particularly dangerous organism
because:
 • it can lead to serious untreatable illness and even
death
 • it is reported to have a very low infective dose (less
than 100 bacteria can cause illness)
 • it has the ability to survive refrigeration, freezing and
environments which have a low pH or reduced water
activity.

22. Common Symptoms
 •Escherichia coli ‐diarrhea, vomiting ‫القئ‬, mild fever
 •Salmonella enteriditis (and other Salmonella spp.)
‐abdominal cramps, headache, fever, nausea, diarrhea
 •‫واالسهال‬ ‫ٌن‬‫ا‬ ‫والحمى،الغث‬ ‫،الداع‬ ‫البطن‬ ‫تشنجات‬
 •Listeriamonocytogenes‐flu‐like, meningitis,
encephalitis, abortion ‫واإلجهاض‬ ،‫الدماغ‬ ‫التهاب‬ ،ٌ‫ا‬ ‫السحا‬ ‫التهاب‬
 •Campylobacterjejuni‐diarrhea, vomiting, headache,
fever, muscle pain
 •Norwalk virus (nor virus) ‐nausea, diarrhea,
headache, mild fever

23. How to avoid cross contamination
 -Separate raw Foods from the ready to eat Foods and
cocked Foods.
 -Well cleaning to the food before preparing and sanitize it
if needs.
 -Authorized personnel only shall inter the preparing
(manufacturing) area.
 -Ware cleaned protection clothes.
 -Washing hands before interring the Food preparing
(manufacturing) areas.
 -Cleaning the equipment well after use and use sanitation
if needed.

24. We are the leaders in Food Safety
‫قبل‬ ‫الطبري‬ ‫كتب‬1000‫كتابه‬ ‫ف‬ ‫عام‬)‫طلب‬ ‫ف‬ ‫الرتبة‬ ٌ‫ة‬ ‫نها‬
‫الحسبه‬:(‫ال‬ ‫حتى‬ ‫راسه‬ ‫على‬ ‫قطعة‬ ‫ٌع‬‫ض‬ ‫ان‬ ‫العجان‬ ‫على‬ ‫ٌب‬‫ج‬
‫ال‬ ‫حتى‬ ٌ‫ه‬ ٌ‫د‬ ‫شعر‬ ‫ٌلق‬‫ح‬ ‫وان‬ ٌ‫ن‬ ‫العج‬ ‫على‬ ‫عرقه‬ ‫من‬ ‫شئ‬ ‫ٌع‬‫ق‬
‫كذلك‬ ‫شئ‬ ‫منه‬ ‫ٌقط‬‫س‬.
•‫سنة‬ ‫الحسبه‬ ‫طلب‬ ‫ف‬ ‫القربة‬ ‫معالم‬ ‫كتاب‬ ‫وف‬800‫كتب‬ ٌ‫ه‬ ‫ٌاد‬‫ل‬ ‫م‬
‫تخلط‬ ‫وال‬ ‫الذباب‬ ٌ‫ه‬ ‫ف‬ ‫ٌع‬‫ق‬ ‫ال‬ ‫حتى‬ ‫االكل‬ ٌ‫ة‬ ‫تغط‬ ‫ٌب‬‫ج‬ ‫انه‬ ‫المسلمون‬
‫ال‬ ‫حتى‬ ‫االبل‬ ‫لحم‬ ‫مع‬ ‫والضأن‬ ‫والماعز‬ ‫كالبقر‬ ‫المختلفه‬ ‫اللحوم‬
‫فتضره‬ ‫مرض‬ ‫به‬ ‫من‬ ‫ٌكلها‬‫أ‬.
•http://www.youtube.com/watch?v=Du_vxFRadKY

25. Food safety program (System)
 A food safety program is a set of practices and
procedures that your business will need in order to
manage food safety while it is in your care.

26. Food Safety Programs
 •Pre Requisite Programs(GMPs, GHPs, SSOP).
 •Hazard Analysis Critical Control Points (HACCP)
 •ISO 22000: 2005 Food Safety Management System
(FSMS).

27. Pre Requisite Programs (PRPs)
 •CODEXD efinition:
 •A program that Is required prior to the application of
the HACCP system to ensure that facility is operating
according to the Codex Principles of Food Hyiene, the
appropriate Code of Practice and appropriate food
safety legislation.

28. Types of PRPs
 GAPs, Good Agriculture Practices
 GMPs, Good Manufacturing Practices
 GHPs, Good Hygiene Practices
 SOPs,Standard Operation Procedures

29. Pre Requisite Programs (PRPs)
 Effective implementation of prerequisite programs
(PRPs) is essential to establish a sound foundation
prior to application of HACCP or other food safety
management systems

30.  Pre Requisite Programs (PRPs)
 Ineffective implementation of PRPs will likely lead to
ineffective implementation of HACCP.

31.  Prerequisite Programs are the Foundation of an
Effective Food Safety System
 1/HACCP
 2/SANITATION STANDARD OPERATION
PROCEDURE
 3/ Pre Requisite Programs

32. What is the GMPs?
 Good Manufacturing Practices GMPs
 That combination of manufacturing and quality
control procedures aimed at ensuring that
products are consistently manufactured to their
specifications. (GMPs) are minimum sanitary and
processing requirements necessary to ensure the
production of wholesome food.

33. GMPs are for
 •Personnel
 •Buildings and facilities
 •Equipment and utensils
 •Production and process controls
 •Warehousing and distribution
 GMPs guide the development of SOPs

34. Primary Production
 Avoiding the use of are as where the environment
poses a threat to the safety of food
 Controlling contaminants ,pests and diseases of
animal sand plant sin such away as not to pose a threat
to food safety
 •a dopting practices and measures to ensure food is
produced under appropriately hygienic conditions.

35.  Primary Considerations at Primary Production:
 •Environmental Hygiene
 •Hygienic Production of Food Sources
 •Handling, Storage and Transport
 •Cleaning, Maintenance and Personnel Hygiene at
Primary Production

36. Establishment: Design and
Facilities
 Good housekeeping” applies to the surroundings and
the roof of the establishment
 •Pest control starts at the boundaries of the premises
 •Water management deals with incoming and used
 •Ceilings and ducts are accessible for cleaning

37.  Windows are closed or screened
 •Internal surfaces are smooth and easy to clean
 •Floors have rounded corners
 •Dry zones are designed to remain dry
 •Drains can be cleaned

38.  Cable trays carry cables, not dirt or dust
 •Insect killers are effective
 •Only potable water is in contact with food
 •Air handling systems deliver the required air
 •quality (and not contaminants)
 •Doors are closed when not used

39. Establishment : maintenance
 Objective
 to control possible sources of food contamination
through the supporting programs:
 •Maintenance and cleaning
 •Pest control systems
 •Waste management
 •Monitoring

40. Maintenance
 •Establishments and equipment should be kept in
condition to
 •facilitate sanitation procedures
 •function as intended, particularly at Critical Control
Points (CCPs)
 •prevent contamination of food e.g. metal shards,
flaking plaster, debris, chemicals, pests, dust

41. Control of Operation
 formulating design requirements with respect to raw
materials, composition, processing, distribution and
consumer use to be met.
 •manufacture and handling of specific food items; and
 •Designing, implementing, monitoring and reviewing
effective control systems

42. Control of Operation:
 •Control of food hazards through HACCP
 •Hygiene control:
 -Time & temperature humidity
 -Cross contamination
 -Microbiological specifications
 •Incoming materials (incl. packaging materials)
 •Water, air, steam
 •Management, documentation, recall procedures

43. Standard Operating Procedure
 1. Purpose Describe the process for <official name of
SOP>. Describe relevant background information.
 2. Scope Identify the intended audience and /or
activities where the SOP may be relevant.
 3. Prerequisites Outline information required before
proceeding with the listed procedure; for example,
worksheets, documents, IFAS reports, etc.
 4. Responsibilities Identify the personnel that have a
primary role in the SOP and describe how their
responsibilities relate to this SOP. If necessary, include
contact information.


44.  5. Procedure Provide the steps required to perform
this procedure (who, what, when, where, why,
how). Include a process flowchart.
 6. References List resources that may be useful
when performing the procedure; for example,
Admin policies, Municipal Code, government
standards and other SOPs.
 7. Definitions Identify and define frequently used
terms or acronyms. Provide additional and/or
relevant information needed to understand this
SOP.

45. Equipment
 Equipment should be located so that it:
 •permits adequate maintenance and cleaning;
 •Functions in accordance with its intended use; and
 •facilitates good hygiene practices, including
monitoring.

46. Key Message
 Good Manufacturing Practices are the basis of safe
 foodproductionandpreparation
 •GoodHygienicPracticesdealwithsafetyandsuitabilityre
quirementstobefollowedworld-wide
 •Eachfoodoperationshouldadaptexistingcodestotheirp
articularconditions
 •Theyshoulddeterminewhichpracticesarecriticalto
 productsafetyandthusmustbeincludedinthe
 HACCPplan

47. Cleaning & sanitation
 Cleaningis the chemical or physical process of
removing dirt or soil from surfaces.
 Cleaning removes 90-99% of the bacteria, but
thousands of bacteria may still be present.
 Sanitizingis the process that results in
reduction/destruction of microbes.
 Different sanitizers will be used for different food
products.

48.  Cleaning procedures involve
 1. Removing debris from surfaces
 2. Applying a detergent solution
 3. Rinsing with water
 4. Disinfection where necessary
 5. Dry cleaning

49. Cleaning & Sanitation
 1. Remove debris by wiping and scraping
 2. Rinse with water
 3. Clean with detergents
 4. Rinse with water
 5. Sanitize with hot water or chemical sanitizers
(instructions for use and safety precautions on
 the labels should always be followed when using
chemical sanitizers)
 6. Air dry

50. Why cleaning is important?

51. Why cleaning is important?
 In Addition to Food Safety
 •Pleasant and safe work environment (removes dirt
and grease)
 •Auditor/ customer confidence (promotes favourable
image)
 •Removes bacteria and food on which bacteria grow
 •Aids pest control (removes food and pests easier to
see)
 •Enables disinfection

52.  Increased product shelf life and equipment
performance
 •Reduction in:
 –Food wastage -Surface deterioration
 –Customer complaints -Wear and tear
 –Physical contamination

53. Cleaning Plan
 •In order to ensure that cleaning and sanitation is
carried out effectively in your premises, you
 Should develop a well-planned cleaning and sanitation
program and maintain relevant record s for evaluation.

54.  Awell-planned cleaning and sanitation program
should include the following elements:
 •areas, utensils and equipment tobe cleaned
 •frequency of cleaning required for each item
 •cleaning procedure specified fore ach item
 •equipment and methods to be used
 •chemicals or systems to be used
 •the staff responsible for each task

55. How much critical
 •Environmental surface sampling recognised as
important.
 One study suggests if an organism is found in the
environment there is a 70% chance of it getting into
the food.

56.  Item
 Frequency
 Equipment and chemicals
 Method
 ResponsiblePerson

57. Personal hygiene
 Good personal hygiene is essential to ensure food
safety. Food poisoning bacteria may be
 Present on the skin and in the nose of healthy people.
 •All food handlers must therefore maintain a high
standard of personal hygiene and cleanliness in order
to avoid transferring food poisoning micro-organisms
to food.

58. Waste Management
 •Waste can be regarded as any item of foods,
ingredients, packaging materials, etc. which is
 not suitable for further use and intended to be
disposed of.
 •Waste should be controlled carefully since it presents
a risk of contamination of food.

59.  When food waste is removed from food preparation
area pending disposal, it must be placed in a tightly
covered waste storage bin.
 •Plastic liners should be used in waste disposal and
storage bins.
 •Waste disposal and storage bins should be emptied
when full or on a regular basis.
 •Waste disposal bins should be cleaned and sanitized
daily and placed upside down and off the floor to drain
overnight.

60. Personal hygiene
 Importance Personal hygiene of lies in the fact
that:
 •Man is a reservoir for infectious disease agents
 (e.g. V. cholerae, S. typhi, Shigella sp.)
 •Man is a reservoir for enterotoxin-producing
 S. aureus
 •Some pathogens (e.g. Shigella sp, viruses) can
 cause infection at low levels of contamination
 •Food handlers’ hands can be a route of cross
contamination.

61. Pest Control
 Good hygienic practices should
 • prevent pests from entering the premises
 • protect food from pests
 • eradicate infestations immediately
 • include regular inspections

62. Health status
 People known, or suspected, to be suffering from, or to
be a carrier of, a disease or illness likely to be
transmitted through food should not be allowed to
enter any food handling area if there is a likelihood of
their contaminating food

63. Illness and injuries
 Conditions that should be reported to management so that
any need for medical examination and/or possible
exclusion from food handling can be considered include:
 • jaundice;
 • diarrhea;
 • vomiting;
 • fever;
 • sore throat with fever;
 • visibly infected skin lesions (boils, cuts, etc.);
 • discharges from the ear, eye or nose.

64. Personal cleanliness
 Food handlers should maintain a high degree of
personal cleanliness and, where appropriate, wear
suitable protective clothing.

65. Personal Hygiene: Hand washing
 Personnel should always wash their hands when
personal cleanliness may affect food safety, for
example:
 •At the start of food handling activities
 •Immediately after using the toilet
 •After handling raw food or any contaminated
material, where this could result in contamination of
other food items; they should avoid handling
ready‐to‐eat food, where appropriate

66. Personal Hygiene: Hand washing
 Use Sanitizer
 •Typically use alcohol to kill microorganisms without
water
 • Usually contain a moisturizing component to
counteract drying effect
 • Most effective when used following hand washing
with soap
 • Are not substitute for proper hand washing.

67. What’s Wrong with this Picture?

68. What’s Wrong with this Picture?

70. Personal Behavior
 People engaged in food handling activities should
refrain from behavior which could result in
contamination of food, for example: Smoking
 Spitting
 Chewing or eating
 Sneezing or coughing over unprotected food

71. Storage
 As soon as supplies are received they should be placed
in the appropriate storage area(freezer, cool room or
dry storage area).
 •Packaging materials must be stored in a manner that
prevents contamination by dust, insects and
chemicals.
 •All stock should be rotated to ensure the oldest stock
issued first.

72.  Raw food is stored separately to ready-to-eat food–if
separate storage are as are not available, ready-to-eat
food is stored above raw.
 •All dry products are stored in a manner to prevent
contamination from moisture, dust, dirt, pests and
rodents.
 •All perishable/ refrigerated/ frozen foods must be
stored under temperature control.

73. SAFEstands for
 Staff
 Areas
 Food and
 Equipment

76. HISTORY OF HACCP
 HACCP has become synonymous with food safety.
 It is a worldwide-recognized systematic and preventive
approach that addresses biological, chemical and
physical hazards through anticipation and prevention,
rather than through end-product inspection and
testing

77.  The HACCP system for managing food safety concerns
grew from two major developments.
 The first breakthrough was associated with W.E.
Deming, whose theories of quality management are
widely regarded as a major factor in turning around
the quality of Japanese products in the 1950s.
 Dr Deming and others developed total quality
management (TQM) systems which emphasized a
total systems approach to manufacturing that could
improve quality while lowering costs.

78. Deming Cycle: The Wheel of
Continuous Improvement
 The essence of continuous improvement lies in
employees involvement. This happens when
they improve their process, product or services by
applying their creative faculties on their work related
problems and routine jobs. Kaizen (Japanese word
meaning continuous improvement) provides these
employees a platform to unleash their creativity.

79.  Dr. J.Edward Deming, the famous quality guru,
provided a simple yet highly effective technique that
serves as a practical tool to carry out continuous
improvement in the workplace. This technique is
called PDCA Cycle or simply Deming Cycle. PDCA is
acronym of Plan, Do, Check and Action. Deming Cycle
provides conceptual as well as practical framework
while carrying out Kaizen activities by
the employees. Let’s understand the concept with
following illustration:

81.  The four steps Plan, Do, Check and Action should be
repeated over time to ensure continuous learning and
improvements in a function, product or process.
 For example if employees want to improve either of the
above areas, they should ask themselves about
following question during the PLANNING phase of
this cycle:

82.  What are we trying to accomplish?
 What changes can we make that will result in
improvement?
 How will we know that a change is an improvement?

83.  PLAN stage involves analyzing the current situation,
gathering data, and developing ways to make
improvements.
 The DO stage involves testing alternatives experimentally
in a laboratory establishing a pilot process, or trying it out
with small number of customers.
 The CHECK stage requires determining whether the trial
or process is working as intended, whether any revisions
are needed, or whether is should be scrapped.
 The ACT stage focuses on implementing the process within
the organization or with its customers and suppliers.

84.  Once all this stages are completed to the fullest
satisfaction, the improvement is standardized. The
standardized work or product is the result of
improvement initiative but it is not stopped here.
With the changing circumstances or new techniques
this standardized work, process, product or service is
again subjected to further improvement thus repeating
the Deming Cycle again and again.

85.  The second major breakthrough was the development
of the HACCP concept itself. The HACCP concept was
pioneered in the 1960s by the Pillsbury Company, the
United States Army and the United States National
Aeronautics and Space Administration (NASA) as a
collaborative development for the production of safe
foods for the United States space programme. NASA
wanted a "zero defects" programme to guarantee the
safety of the foods that astronauts would consume in
space.

86.  Pillsbury therefore introduced and adopted HACCP as
the system that could provide the greatest safety while
reducing dependence on end-product inspection and
testing.
 HACCP emphasized control of the process as far
upstream in the processing system as possible by
utilizing operator control and/or continuous
monitoring techniques at critical control points.

87.  Pillsbury presented the HACCP concept publicly at a
conference for food protection in 1971.
 The use of HACCP principles in the promulgation of
regulations for low-acid canned food was completed in
1974 by the United States Food and Drug
Administration (FDA).
 In the early 1980s, the HACCP approach was adopted
by other major food companies

88.  The United States National Academy of Science
recommended in 1985 that the HACCP approach be
adopted in food processing establishments to ensure
food safety.
 More recently, numerous groups, including for
example the International Commission on
Microbiological Specifications for Foods (ICMSF) and
the International Association of Milk, Food and
Environmental Sanitarians (IAMFES), have
recommended the broad application of HACCP to
food safety

89. THE CODEX ALIMENTARIUS
 The Codex General Principles of Food Hygiene lay a
firm foundation for ensuring food hygiene.
 They follow the food chain from primary production
through to the consumer, highlighting the key hygiene
controls at each stage and recommending a HACCP
approach wherever possible to enhance food safety.
 These controls are internationally recognized as
essential to ensuring the safety and suitability of food
for human consumption and international trade

90. ADVANTAGES OF HACCP
 The HACCP system, as it applies to food safety
management, uses the approach of controlling critical
points in food handling to prevent food safety
problems.
 The system, which is science based and systematic,
identifies specific hazards and measures for their
control to ensure the safety of food.
 HACCP is based on prevention and reduces the
reliance on end-product inspection and testing.

91.  The HACCP system can be applied throughout the
food chain from the primary producer to the
consumer.
 Besides enhancing food safety, other benefits of
applying HACCP include more effective use of
resources, savings to the food industry and more
timely response to food safety problems.

92.  HACCP enhances the responsibility and degree of control
at the level of the food industry.
 A properly implemented HACCP system leads to greater
involvement of food handlers in understanding and
ensuring food safety, thus providing them with renewed
motivation in their work.
 Implementing HACCP does not mean undoing quality
assurance procedures or good manufacturing practices
already established by a company; it does, however, require
a revision of these procedures as part of the systematic
approach and for their appropriate integration into the
HACCP plan.

93.  The application of the HACCP system can aid
inspection by food control regulatory authorities and
promote international trade by increasing buyers'
confidence.
 Any HACCP system should be capable of
accommodating change, such as advances in
equipment design, changes in processing procedures
or technological developments.

94. APPLICATION OF HACCP
 While the application of HACCP to all segments and
sectors of the food chain is possible, it is assumed that
all sectors should be operating according to good
manufacturing practices (GMPs) and the Codex
General Principles of Food Hygiene.
 The ability of an industry segment or sector to support
or implement the HACCP system depends on the
degree of its adherence to these practices.

95.  The successful application of HACCP requires the full
commitment and involvement of management and the
workforce.
 It requires a multidisciplinary approach which should
include, as appropriate, expertise in agronomy,
veterinary health, microbiology, public health, food
technology, environmental health, chemistry,
engineering, etc. according to the particular situation.

96.  The application of the HACCP system is compatible
with the implementation of TQM systems such as the
ISO 9000 series.
 However, HACCP is the system of choice in the
management of food safety within such systems.

97. THE HACCP SYSTEM
 The HACCP system, which is science based and
systematic, identifies specific hazards and measures
for their control to ensure the safety of food.
 HACCP is a tool to assess hazards and establish
control systems that focus on prevention rather than
relying mainly on end-product testing and inspection.
 Any HACCP system is capable of accommodating
change, such as advances in equipment design,
processing procedures or technological developments

98. DEFINITIONS
 Control (verb): To take all necessary actions to ensure
and maintain compliance with criteria established in
the HACCP plan.
 Control (noun): To state wherein correct procedures
are being followed and criteria are being met.

99.  . Control measure: Any action and activity that can
be used to prevent or eliminate a food safety hazard or
reduce it to an acceptable level.
 Corrective action: Any action to be taken when the
results of monitoring at the CCP indicate a loss of
control.
 Critical Control Point (CCP): A step at which control
can be applied and is essential to prevent or eliminate
a food safety hazard or reduce it to an acceptable level.

100.  Critical limit: A criterion which separates
acceptability from unacceptability.
 Deviation: Failure to meet a critical limit.
 Plow diagram: A systematic representation of the
sequence of steps or operations used in the production
or manufacture of a particular food item
 HACCP: A system which identifies, evaluates, and
controls hazards which are significant for food safety.

101.  HACCP plan: A document prepared in accordance with
the principles of HACCP to ensure control of hazards
which are significant for food safety in the segment of the
food chain under consideration.
 Hazard: A biological, chemical or physical agent in, or
condition of, food with the potential to cause an averse
health effect.
 Hazard analysis: The process of collecting and evaluating
information on hazards and conditions loading to their
presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan.

102.  Monitor: The act of conducting a planned sequence of
observations or measurements of control parameters
to assess whether a CCP is under control.
 Step: A point, procedure, operation or stage in the
food chain including raw materials, from primary
production to final consumption.
 Validation: Obtaining evidence that the elements of
the HACCP plan are effective.
 Verification: The application of methods, procedures,
tests and other evaluations, in addition to monitoring
to determine compliance with the HACCP plan

103. PRINCIPLES OF THE HACCP
SYSTEM
 The HACCP system consists of the following seven
principles:

104. Principle 1
 Conduct a hazard analysis.
 Identify the potential hazard(s) associated with food
production at all stages, from primary production,
processing, manufacture and distribution until the
point of consumption.
 Assess the likelihood of occurrence of the hazard(s)
and identify the measures for their control

105. Principle 2
 Determine the Critical Control Points (CCPs)
 Determine the points, procedures or operational steps
that can be controlled to eliminate the hazard(s) or
minimize its (their) likelihood of occurrence.
 A "step" means any stage in food production and/or
manufacture including the receipt and/or production
of raw materials, harvesting, transport, formulation,
processing, storage, etc.

106. Principle 3
 Establish critical limit(s).
 Establish critical limit(s) which must be met to ensure
the CCP is under control.

107. Principle 4
 Establish a system to monitor control of the CCP
 Establish a system to monitor control of the CCP by
scheduled testing or observations.

108. Principle 5
 Establish the corrective action to be taken when
monitoring indicates that a particular CCP is not
under control

109. Principle 6
 Establish procedures for verification to confirm that
the HACCP system is working effectively.

110. Principle 7
 Establish documentation concerning all procedures
and records appropriate to these principles and their
application.

111. GUIDELINES FOR THE
APPLICATION OF THE HACCP
SYSTEM
 Prior to application of HACCP to any sector of the food
chain, that sector should be operating according to the
Codex General Principles of Food Hygiene, the
appropriate Codex Codes of Practice, and appropriate
food safety legislation.
 Management commitment is necessary for
implementation of an effective HACCP system.

112.  During hazard identification, evaluation, and
subsequent operations in designing and applying
HACCP systems, consideration must be given to the
impact of raw materials, ingredients, food
manufacturing practices, role of manufacturing
processes to control hazards, likely end-use of the
product, categories of consumers of concern, and
epidemiological evidence relative to food safety.

113.  The intent of the HACCP system is to focus control at
CCPs.
 Redesign of the operation should be considered if a
hazard which must be controlled is identified but no
CCPs are found.
 HACCP should be applied to each specific operation
separately.
 CCPs identified in any given example in any Codex
Code of Hygienic Practice might not be the only ones
identified for a specific application or might be of a
different nature.

114.  The HACCP application should be reviewed and
necessary changes made when any modification is
made in the product, process, or any step.
 It is important when applying HACCP to be flexible
where appropriate, given the context of the application
taking into account the nature and the size of the
operation.

115. APPLICATION
 The application of HACCP principles consists of the
following tasks as identified in the Logic Sequence for
Application of HACCP .

116. 1. Assemble HACCP team
 The food operation should assure that the appropriate
product specific knowledge and expertise is available
for the development of an effective HACCP plan.
 Optimally, this may be accomplished by assembling a
multidisciplinary team.

117.  Where such expertise is not available on site, expert
advice should be obtained from other sources.
 The scope of the HACCP plan should be identified.
 The scope should describe which segment of the food
chain is involved and the general classes of hazards to
be addressed (e.g. does it cover all classes of hazards or
only selected classes).

118. 2. Describe product
 A full description of the product should be drawn up,
including relevant safety information such as:
composition, physical/chemical structure (including
Aw, pH, etc.), microbial/static treatments (heat-
treatment, freezing, smoking, etc.), packaging,
durability and storage conditions and method of
distribution.

119. 3. Identify intended use
 The intended use should be based on the expected
uses of the product by the end user or consumer.
 In specific cases, vulnerable groups of the population,
e.g. institutional feeding, may have to be considered

120. 4. Construct flow diagram
 The flow diagram should be constructed by the
HACCP team.
 The flow diagram should cover all steps in the
operation.
 When applying HACCP to a given operation,
consideration should be given to steps preceding and
following the specified operation.

121. 5. On-site confirmation of flow
diagram
 The HACCP team should confirm the processing
operation against the flow diagram during all stages
and hours of operation and amend the flow diagram
where appropriate.

122. 6. List all potential hazards associated with each step, conduct a
hazard analysis, and consider any measures to control
identified hazards

 (SEE PRINCIPLE 1)
 The HACCP team should list all of the hazards that
may be reasonably expected to occur at each step from
primary production, processing, manufacture, and
distribution until the point of consumption.
 The HACCP team should next conduct a hazard
analysis to identify for the HACCP plan which hazards
are of such a nature that their elimination or reduction
to acceptable levels is essential to the production of a
safe food

123.  In conducting the hazard analysis, wherever possible the
following should be included:
 the likely occurrence of hazards and severity of their
adverse health effects;
 the qualitative and/or quantitative evaluation of the
presence of hazards;
 survival or multiplication of microorganisms of concern;
 production or persistence in foods of toxins, chemicals or
physical agents; and,
 conditions leading to the above

124.  The HACCP team must then consider what control
measures, if any, exist which can be applied for each
hazard.
 More than one control measure may be required to
control a specific hazard(s) and more than one hazard
may be controlled by a specified control measure.

125. Points
(SEE PRINCIPLE 2)
 There may be more than one CCP at which control is
applied to address the same hazard.
 The determination of a CCP in the HACCP system can
be facilitated by the application of a decision tree,
which indicates a logic reasoning approach.

126.  Application of a decision tree should be flexible, given
whether the operation is for production, slaughter,
processing, storage, distribution or other.
 It should be used for guidance when determining
CCPs. This example of a decision tree may not be
applicable to all situations.
 Other approaches may be used.

127.  If a hazard has been identified at a step where control
is necessary for safety, and no control measure exists at
that step, or any other, then the product or process
should be modified at that step, or at any earlier or
later stage, to include a control measure.

128. 8. Establish critical limits for each
CCP
 (SEE PRINCIPLE 3)
 Critical limits must be specified and validated if
possible for each Critical Control Point.
 In some cases more than one critical limit will be
elaborated at a particular step.
 Criteria often used include measurements of
temperature, time, moisture level, pH, Aw, available
chlorine, and sensory parameters such as visual
appearance and texture.

129. 9. Establish a monitoring system for each
CCP
 (SEE PRINCIPLE 4)
 Monitoring is the scheduled measurement or observation
of a CCP relative to its critical limits.
 The monitoring procedures must be able to detect loss of
control at the CCP.
 Further, monitoring should ideally provide this
information in time to make adjustments to ensure control
of the process to prevent violating the critical limits.
 Where possible, process adjustments should be made
when monitoring results indicate a trend towards loss of
control at a CCP.

130.  The adjustments should be taken before a deviation
occurs.
 Data derived from monitoring must be evaluated by a
designated person with knowledge and authority to
carry out corrective actions when indicated.
 If monitoring is not continuous, then the amount or
frequency of monitoring must be sufficient to
guarantee the CCP is in control.

131.  Most monitoring procedures for CCPs will need to be
done rapidly because they relate to on-line processes
and there will not be time for lengthy analytical
testing.

132.  Physical and chemical measurements are often
preferred to microbiological testing because they may
be done rapidly and can often indicate the
microbiological control of the product.
 All records and documents associated with
monitoring CCPs must be signed by the person(s)
doing the monitoring and by a responsible reviewing
official(s) of the company.

133. 10. Establish corrective actions
 (SEE PRINCIPLE 5)
 Specific corrective actions must be developed for each
CCP in the HACCP system in order to deal with
deviations when they occur.
 The actions must ensure that the CCP has been
brought under control.
 Actions taken must also include proper disposition of
the affected product.
 Deviation and product disposition procedures must be
documented in the HACCP record keeping.

134. 11. Establish verification
procedures
 (SEE PRINCIPLE 6)
 Establish procedures for verification.
 Verification and auditing methods, procedures and
tests, including random sampling and analysis, can be
used to determine if the HACCP system is working
correctly.
 The frequency of verification should be sufficient to
confirm that the HACCP system is working effectively.

135.  Examples of verification activities include:
 Review of the HACCP system and its records;
 Review of deviations and product dispositions;
 Confirmation that CCPs are kept under control.
 Where possible, validation activities should include
actions to confirm the efficacy of all elements of the
HACCP plan.

136. 12. Establish Documentation and
Record Keeping
 (SEE PRINCIPLE 7)
 Efficient and accurate record keeping is essential to
the application of a HACCP system.
 HACCP procedures should be documented.
Documentation and record keeping should be
appropriate to the nature and size of the operation.

137.  Documentation examples are:
 Hazard analysis;
 CCP determination;
 Critical limit determination

138.  Record examples are:
 CCP monitoring activities;
 Deviations and associated corrective actions;
 Modifications to the HACCP system.