2. The Problem
• New germs that cause foodborne illness
• The changing nature of global food supply
• New techniques for processing and
serving food
• Changing eating habits of consumers
• A growing number of people who are at
increased risk of experiencing foodborne
illness
3. The Solution
• In the HACCP food safety system, the
greatest amount of attention is placed on
food and how it is handled during storage,
preparation, and service.
• The HACCP system helps food managers
identify and control potential problems
before they happen.
4. The Hazard Analysis Critical
Control Point (HACCP)
• System should be employed whenever
potentially hazardous foods are prepared,
regardless of the type of food
establishment.
5. The Hazard Analysis Critical
Control Point (HACCP)
• It is recommended as the best method for
ensuring food safety in retail
establishments.
• This system has been used by food
processors for many years to monitor and
protect food from contamination.
6. HACCP
• Food safety programs of the past have
reacted to problems and corrected
hazardous conditions after they have
happened.
• The HACCP system, on the other hand, is
designed to anticipate and control
problems before they happen.
7. 2 Benefits of the HACCP
System
1. The HACCP system enables food
managers to identify the foods and
processes that are most likely to cause
foodborne illness.
8. 2 Benefits of the HACCP
System
2. The HACCP system more accurately
describes the overall condition of the
establishment.
9. HACCP System
• It helps food managers identify and control
potential problems before they happen. it
provides the most effective and efficient
way to ensure that food products are
safe.
• A HACCP system should not only be
implemented by public health officials who
have been certified by the FDA to conduct
such programs.
10. 7 Principles in a HACCP
System
1. Hazard Analysis
2. Identify Critical Control Points (CCP) in
food preparation
3. Establish Critical Limits (thresholds)
which must be met at each identified
Critical Control Points
4. Establish procedures to monitor CCPs
11. 7 Principles in a HACCP
System
5. Establish the corrective action to be taken
when monitoring indicates that a Critical
limit has been exceeded.
6. Establish procedures to verify that the
HACCP system is working.
7. Establish effective record keeping that
will document the HACCP system
12. Principle 1 HAZARD ANALYSIS
• Hazard analysis starts with a thorough
review of the menu or product list to
identify potentially hazardous foods.
• A risk assessment of both the likelihood
that hazards will occur and their severity if
they do occur. Risk is the probability that a
condition or conditions will lead to a
hazard or an estimate of the likely
occurrence of a hazard.
13. Types of Hazards
• Biological Hazards – bacteria, virus, fungi
& parasites
• Chemical Hazards – natural or man-made
• Physical Hazards
14. Principle 1 HAZARD ANALYSIS
• Factors that influence the risk:
– Type of customers served
– Types of food in the menu
– Nature of the organism
– Past outbreaks
– Size and type of food production operations
– Extent of employee training
15. Principle 1 HAZARD ANALYSIS
• It involves identifying hazards that might
be introduced to food by certain food
production practices or the intended use of
the product.
• A series of questions used to facilitate the
identification of potential problems in each
step in the flow of food.
16. Principle 1 HAZARD ANALYSIS
• A hazard as used in connection with a
HACCP system is: Any biological,
chemical, or physical property that can
cause an unacceptable risk.
• Foods that are not potentially hazardous
do not support the growth of the harmful
bacteria it is not necessary to develop a
HACCP flow chart
17. Exercise
Fish Fillet Dried Raisins French Fries
Bottled Pickles Chocolate Cake Hashbrowns
Iced Tea Pasta Marinara Mashed Potatoes
Steamed Rice Milk Coffee
Cut Melons Apple Pie Yoghurt
18. Principle 2 IDENTIFY CRITICAL
CONTROL POINTS (CCP’S)
• A critical control point is an operation (practice,
preparation step, or procedure) in the flow of food
which will prevent, eliminate or reduce hazards to
acceptable levels
• A critical control point provides a kill step that will
destroy bacteria or a control step that prevents or
slows down the rate of bacterial growth.
• A critical control point is a point, step, or procedure
in food preparation where controls can be applied
and a food safety hazard can be prevented,
eliminated, or reduced to acceptable levels.
19. Some examples of CCP’s
• Cooking, reheating, and hot holding
• Chilling, chilled storage, and chilled display
• Receiving, thawing, mixing ingredients, and
other food handling
• Product formulation (reducing pH)
• Purchasing seafood, MAP foods and ready to
eat foods, where further processing would not
prevent a hazard, from approved sources
20. CCPs vs. SOPs
• CCPs are operations that involve:
– Time
– Temperature
– Acidity
– Purchasing and Receiving procedures
– thawing
21. CCPs vs. SOPs
• SOPs include:
– Good employee hygiene practices
– Cross-contamination control
– Environmental hygiene practices
22. • Time can also be used as an important
measure.
• Rather than controlling the temperature of
the food, the emphasis is placed on
controlling the amount of time the food is
in the danger zone.
• When time is used as a CCP, do not allow
more than 4 hours from preparation to
consumption.
23. If time only,
• The food shall be marked or identified the
time that is 4 hours past the point when
the food is removed from temperature
control.
24. If time only,
• The food shall be cooked and served,
served if ready-to-eat, or discarded within
4 hours from the point in time when the
food is removed from temperature control.
25. If time only,
• The food in unmarked containers or
packages or marked to exceed a 4 hour
limit must be discarded.
26. If time only,
• Written procedures that ensure
compliance with these provisions and
proper cooling practices as prescribed in
the FDA Food Code shall be maintained in
the food establishment and made
available to regulatory authority upon
request.
27. Principle 3 ESTABLISH THE CRITICAL LIMITS
(THRESHOLDS) WHICH MUST BE MET AT
EACH CRITICAL CONTROL POINT
• Critical limit is the threshold that must be
met to ensure that each critical control point
effectively controls a microbiological,
chemical, or physical hazard.
• Critical control points (CCP) has one or more
critical limits in the flow of food in order for a
HACCP system to be implemented.
• Many steps in food production are considered
control points but only a few qualify as critical
control points.
28. Principle 3
• Critical limits should be thought of as the
upper and lower boundaries of food safety.
• Each CCP has one or more critical limits
to monitor to assure that hazards are:
– Prevented
– Eliminated
– Reduced to acceptable levels
29. Principle 3
• Each limit relates to a process that will
keep food in a range of safety by
controlling:
– Temperature
– Time
– The ability of the food to support the growth of
infectious and toxin-producing
microorganisms
30. Critical Limit Boundaries of Food Safety
Time Limit the amount of time food is in the
temperature danger zone during preparation
and service processes to 4 hours or less
Temperature
Keep potentially hazardous foods at or below
41'F or at above 135'F. Maintain specific
cooking, cooling, reheating and hot-holding
temperatures.
Water Activity
Foods with a water activity Aw of 0.85 or less
do not support growth of disease-causing
bacteria
pH Disease-causing bacteria do not grow in foods
that have a pH of 4.6 or below
31. Principle 4 ESTABLISH
PROCEDURES TO MONITOR CCP’s
• The risk of food borne illness increases
when a critical control point is not met
• Monitoring is a critical part of a HACCP
system and provides written
documentation that can be used to verify
that the HACCP system is working.
• Monitoring is a series of observations and
measurements that is used to determine
whether a critical control point is under
control.
32. Principle 4 ESTABLISH
PROCEDURES TO MONITOR CCP’s
• The monitoring of critical limits can be
performed either continuously or at
predetermined intervals
• Individuals who perform monitoring tasks
must know how to accurately monitor critical
control point and record the information
accurately in data records
• An operation that identifies critical control
points but does not establish a monitoring
system has not actually implemented a
HACCP system
33. Principle 5 ESTABLISH
CORRECTIVE ACTION
• If you detect that a critical limit was
exceeded during the production of a
HACCP monitored food, correct the
problem immediately.
• Determine what went wrong
34. • Examples:
1. If the temperature of the BBQ pork on your steam table is not
at 135 F or higher, check the steam table to make sure it is
working properly and will keep food hot.
2. At the same time, put the pork on the stove and reheat it
rapidly to 165 F.
3. The pork should be discarded if you suspect it has been in the
temperature danger zone for four hours or more.
– Additional corrective actions include having employees measure
the temperature of the product at more frequent intervals and stir
the pork to ensure the even distribution of heat throughout the
product.
– Taking immediate corrective action is vital to the effectiveness of
your food safety system.
35. Principle 6 ESTABLISH
PROCEDURES TO VERIFY THAT
THE HACCP SYSTEM IS WORKING
• The verification process typically consists
of two phases.
– First, you must verify that the critical limits you
have established for your CCP’s will prevent,
eliminate or reduce hazards to acceptable
levels
– Second, you must verify that your overall
HACCP plan is functioning effectively
36. Principle 6 ESTABLISH
PROCEDURES TO VERIFY THAT
THE HACCP SYSTEM IS WORKING
• The HACCP system should be reviewed and, if
necessary, modified to accommodate changes in :
– Your clientele (more high-risk clients)
– The items on your menu (addition of PHF foods or
substitution of low risk foods to high risk foods
– The processes used to prepare the HACCP products
• The management team should review and
evaluate the establishments HACCP program at
least once a year, or more often if necessary
37. Principle 7 ESTABLISH AN EFFECTIVE
RECORD KEEPING SYSTEM THAT
DOCUMENTS THE HACCP SYSTEM
• Keep sufficient records to prove your
system is working effectively, but keep it
as simple as possible.
• The record keeping required in a HACCP
plan will vary depending on the type of
food processing used from one food
establishment to another.
