Chapter 4: Food Hazard Analysis By: Pn Siti Hajar binti Zakariah

How many of you know what a HACCP System is?

HACCP WHAT hazards can enter the product? Where do these hazards occur? How can we control or eliminate these hazards? azard nalysis ritical ontrol oint

A systematic way to identify, evaluate, and control food safety hazards. Hazards are biological, chemical, or physical agents likely to cause illness or injury if they are not controlled. HACCP prevents food safety hazards rather than reacts to food safety hazards. What is HACCP?

In a HACCP food safety system the greatest amount of attention is placed on food and how it is handled during storage, preparation and service HACCP system helps food managers identify and control potential problems before they happen

The HACCP System Enables food managers to identify the foods and processes that are most likely to cause foodborne illness More accurately describes the overall condition of the establishment Ensure the safety of the potentially hazardous foods on the menu

The objectives of application of the HACCP system Prevention of foodborne illness More efficient QA system Reduction of costs of food analysis Reduction of losses due to product recall Protection of reputation

7 PRINCIPLES IN HACCP SYSTEM Hazard Analysis Identify the Critical Control Points (CCP) in food preparation Establish Critical Limits which must be met at each identified CCP Establish procedures to monitor CCPs Establish the corrective action to be taken when monitoring indicates that a Critical Limits has been exceeded Establish procedures to verify that the HACCP system is working Establish effective record keeping that will document the HACCP system 1 2 3 4 5 6 7

12 STEPS FOR APPLICATION OF HACCP

1. Assemble Team People chosen that have expertise in different areas: Raw material Production Receiving Quality Assurance Sanitation Maintenance Purchasing Environment (premises, property) Hazard expertise

2. Product description Product Name(s) Important Product Characteristics How it is to be used/end product characteristics Packaging Shelf Life Where it will be sold Labelling Instructions Special Distribution Control Specific Ingredients Shelf life Customer preparation Method of preservation

3. Document intended use of product Identify the intended use of the product, its target consumer with reference to sensitive population Sensitive group / At risk people: Elderly Babies Pregnant lady Sick

4. Construct a process flow diagram Receiving Storage and Holding Preparation Packaging and Labelling Storage Distribution

5. On site verification of the pros It should be done by all members of the HACCP team during all stages and hours of operation. Validate process flow diagram By HACCP Team Observe process flow Sample activities Interviews Routine / non routine operations

PRINCIPLE 1 Hazard Analysis Start with review your menu or product list to identify all the potentially hazardous foods you serve Potentially hazardous food include: meats, dairy products, poultry, eggs, cooked foods (beans, rice, potatoes, pasta) Hazards may be biological, chemical and physical List hazards likely to occur and that will cause several consequences if not controlled

PRINCIPLE 2 Identify Critical Control Point (CCPs) CCPs is an operation in the flow of food which will prevent, eliminate or reduce hazards to acceptable levels CCPs provides a step to destroy bacteria or prevents to slow down the rate of bacteria growth Examples of CCPs: -cooking, reheating, hot-holding -chilling, chilled storage, chilled display -receiving, thawing, mixing ingredients -product formulation (reducing pH below 4.6,Aw to .085 or below) -purchasing seafood, MAP foods, ready to eat foods

Establish the Critical Limits PRINCIPLE 3 Establish the Critical Limits This principle involves considering what should be done to reduce the hazard risk to safe levels Critical limits should be thought of as the upper and lower boundaries of food safety Critical limits should be as specific as possible. Eg?

PRINCIPLE 4 Establish Procedures to monitor CCPs Identify who are responsible to monitor Monitoring can be perform either continuously or at predetermined intervals on the food production process Continuous monitoring always preferred because it provides on-going feedback that can be used to determine when critical limits have been exceeded

PRINCIPLE 5 Establish the Corrective Action Corrective action should be taken when monitoring shows that a critical limit has been exceeded The flow of food should not continue until all CCPs have been met Eg: if the temperature of the grilled beef is not at 60C or higher, check the grill to make sure it is working properly and will keep food hot.

PRINCIPLE 6 Verify that the system works Verification is to determine if the plan is working as intended 2 phase of verification: 1. Must verify that the critical limits you have established for your CCPs will prevent, eliminate, or reduce hazards to acceptable levels. 2. Must verify overall HACCP plan is functioning effectively HACCP plan should be reviewed and modified if necessary to accommodate with your client, items on the menu and the process used to prepare HACCP products

PRINCIPLE 7 Establish procedures for record keeping and documentation Maintain your HACCP plan and keep all documentation created when developing it. The amount of record keeping required in a HACCP plan will vary depending on the type of food processing used Records obtain when: Monitoring activities are performed Corrective action is taken Equipment is validated working with suppliers