1. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IN FOOD QUALITY ASSURANCE

2.  Introduction  Brief history and development of HACCP  Current Principles of HACCP  Requirements prior to HACCP  Preliminary tasks  Developing the HACCP  Citation of relevant examples to food industries  Merits of HACCP  Conclusion

3.  Quality assurance is a part of quality management focused on providing confidence that quality will be achieved (ISO, 9001).  Hazard analysis and critical control point is a risk prevention based safety program.  It identifies, monitors and puts in place control measures to manage hazards throughout the production process and supply chain (FAO, 2008).

4.  HACCP is a science based and systematic quality program (ISO, 2000)  Food industry is a complex, global and collective business undertaken often diverse in execution that supply much of the food and energy required by the world population (Lawley, 2012),(Food standard agency 2010)

5.  This system was developed by NASA munitions during the World War II to test weapon and engineering system reliability. HACCP originated from two major developments; (a) The development of quality theories and Total Quality Management by Deming and co-workers in the 1950’s (Flanigan, 2006). (b) HACCP principles, awareness programs and the successful implementation of the program in the food industry by Pillsbury and others in the 1960’s in the bid to provide safe food for astronauts (Hasimoto, 2005)

6.  Need to understand the necessity of the program as it might vary from one industry to another  For management of food safety and to maintain good hygiene (Öhman Eva, 2006).  The scope describes the segment of the food chain involved and general classes of hazards to be addressed (Van de Bing et al, 2008).

7.  Analyze the hazards  Determine the critical control point  Establish the critical control limit  Establish monitoring procedures  Establish corrective actions  Establish verification procedures  Establish a record system (Oranusi et al., 2013)

8.  Shewart cycle  Prerequisite programs  Risk management plan  Scope of the program  Risk assessment criteria  Training  Prepare a Checklist (Lafayette, 2009)

9. Do ActCheck Plan

10. QA HACCP Design and construction Good hygiene practices Good manufacturing practices Standard operating procedure Sanitation standard operating procedures

11.  It describes the organization’s intention on how to manage risk.  It describes the management’s segments, the approach, and resources that will be used to manage risk  Typical management components include procedures, practices, responsibilities, and activities (ISO 31000, 2009)

12. Severe RiskModerate Risk Potential of extensive spread Low Risk Limited or no spread Brucella melitensis Pathogenic Escherichia coli Bacillus cereus Escherichia coli O157:H7 Shigella sppCampylobacter fetus subsp. jejuni Clostridium botulinum Salmonella sppClostridium perfringens type A

13.  Introduction  Positioning  Direction of development  Learning

14. Inspectors Name: DateSignature (O)Satisfactory (X)Requires action Location(20 marks)Condition (10marks) Comment Environment Equipment's Staff hygiene Critical control points

15.  Assemble the HACCP team  Describe the product  Identify the intended use of the product  Construct the flow diagram  On-site confirmation of the flow diagram

17.  Sensory evaluation  Microbiological analysis  Chemical analysis.

18. Fig 3:Merits of HACCP (Source: Food safety journal,2012)

19.  It has over the years been effective in the production of wholesome services, food and quality products in the various industries and sectors.  Today HACCP have been endorsed as the best process control system available by Local, National and International Organizations (Tuskeegee University HACCP education and implementation Committee)

20.  My sincere gratitude goes to the Almighty GOD for His grace  To my Supervisor and my parents for their support  To everyone who took part in making this seminar presentation a success  Thank you all and God bless