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

2. How many of you know what a HACCP System is?

3. 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

4. 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?

5. 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

6. 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

7. 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

8. 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

9. 12 STEPS FOR APPLICATION OF HACCP

11. 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

12. 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

13. 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

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

15. 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

16. 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

17. 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

18. 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?

19. 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

20. 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.

21. 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

22. 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