it contains the information about HACCP and their principles.

1. HAZARDS ANALYSIS AND
CRITICAL CONTROL
POINTS
PRESENTEDBy
FATHIMAhAMEED1

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

3. HACCP
 HACCP – Hazard Analysis and Critical Control Point.
 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;
1.
Conduct a
hazard analysis
2.
Determine
critical control
points
3.
Establish
critical limits
4.
Establish
monitoring
procedures
5.
Establish
corrective
action
6.
Establish
record keeping
&
documentation
procedures
7.
Establish
verification
procedures
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.Establishrecordkeeping & 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
1. http://food.enl.edu/seven-principles-haccp
2. http://foa.org/docrep/005/1579e/1579e03.htm
19

20. 20