1. Hazard Analysis and Critical Control Points (HACCP)
STENUM GmbH

2. What is HACCP? Problems Foodborne diseases
Market access – importance of food safety all along the food-chain
Solutions
Food safety system that focuses on preventing problems before they occur
Industry-led programme used to improve and verify food safety
Answer
Hazard Danger to health
Analysis Investigation of the hazard
Critical Crucial for containment
Control Handling of conditions
Points Position in the process

3. What is HACCP? Hazard Analysis and Critical Points
Science-based, internationally accepted food safety system
Focused on hazard identification and prevention
Can be applied to all segments of the food chain
Addresses chemical and physical hazards
Source: Department of Food Science and Technology, Virginia Tech.

4. Why adopt HACCP?
A properly functioning HACCP system will result in the production of safer food.
Benefits:
Improved food safety
Increased market access
Protection against liability
Drive for continuous improvement
Enhanced process control

5. Where can HACCP be used? HACCP
HACCP can be used in any food sector from production to retail
HACCP
Production
Retail and food service
Processing
Transport

6. The seven principles of HACCPII
III
Establish critical limits for each critical control point
Conduct a hazard analysis
Identify critical points
Establish critical control point monitoring requirements IV
Establish procedures for verifying that the HACCP system is working as intended
Establish record keeping procedures
Establish corrective actions
VII VI V

7. ISO 22000 Requirements for a food safety management system 4 elements
Interactive communication
System management
Prerequisite programmes
HACCP principles
Source: Van Voorst Consult

8. Implementing HACCP
Preliminary Steps for the introduction of a HACCP System
Gathering the resources and information needed
Seven principles of HACCP in action
Completion of all steps will result in a properly functioning HACCP plan

9. Preliminary steps Assemble the HACCP team
Group of people that will oversee the implementation and maintenance of the HACCP programme
Multi-disciplinary (i.e. production, sanitation, management, etc.)
Including a HACCP-trained person S

10. Preliminary steps
2. Description of products and identification of intended use and consumers
Full description of the product(s) being manufactured under the programme
Product information assists with hazard analysis
Which group(s) will be consuming the food product
Where will the product be sold
How will it be prepared

11. Preliminary steps
3. Development and verification of process flow diagram(s)
The flow diagram should
Outline all processing steps
Include all processing steps
The plant schematic should
Outline where all of the processing steps occur
Display the movement of products, people and waste
fresner: von plant

12. Preliminary steps 4. Grouping of products
Decide whether products can be grouped using process categories
Slaughter – all species
Raw product – ground/not ground
Thermally processed – commercially sterile
Heat/not heat treated – shelf stable
Fully cooked – not shelf stable
Heat treated but not fully cooked – not shelf stable
Product with secondary inhibitors
Further categories for grouping can be commodity group, hazards, etc.
Products in the same process category may be covered by the same HACCP plan

13. Principle I Conduct a hazard analysis
Evaluate information regarding potential hazards associated with the manufacturing process and ingredients
Determine which hazards are significant to food safety
Consider:
Probability of occurrence
Severity of consequences

14. What are hazards? There are 3 types of hazards
Biological
Chemical
Physical
Do not forget cross-contamination
Microbiological, allergens

15. Biological hazards Biological hazards can cause illness and include:
Bacteria: E.coli, Salmonella, Listeria, Campylobacter, Shigella
Viruses: cold viruses, Hepatitis A, Norwalk virus
Parasites: Giardia, Cryptosporidium, Trichinella, tapeworms
Yeasts and moulds
Any toxin produced by microbiological organisms is also a biological hazard

16. Chemical hazards
Chemical hazards can cause injury or poisoning and include:
Naturally occurring substances (e.g. allergens, plant specific toxins)
Excessive, intentionally added chemicals: antibiotics, pesticides, herbicides, fungicides, nitrates
Accidentally added chemicals: cleaning chemicals, paint, pest control chemicals

17. Physical hazards
Physical hazards are foreign objects that can cause injury:
Glass
Metal grindings, screws, nuts, bolts
Stones, pebbles
Needles
Hard plastic
Bones

18. Principle II Identify Critical Control Points (CCPs): CCPs are not:
A CCP is a point, step or procedure at which a control measure has to be applied to prevent, eliminate or reduce a food safety hazard
CCPs are not:
Necessarily located where the hazard occurs, they may be located at a subsequent step
Some hazards cannot be controlled by the operator

19. Principle III Establish Critical Limits (CL) What is a critical limit?
The maximum and/or minimum value to which a parameter must be controlled at a CCP
The critical limit separates acceptability from unacceptability
The critical limit must be clearly defined and measurable

20. Principle IV Monitoring: Establish monitoring procedures
Is the process of conducting a planned sequence of measurements to determine if a CCP is under control
Monitoring results must be recorded
If monitoring shows that
critical limits are not met,
then the process is out of
control and the food may
be unsafe.

21. Principle V Why? Establish corrective actions
Corrective actions are pre-determined measures that have to be implemented when monitoring indicates that a deviation has occurred.
Corrective actions must:
Regain control of the process
Locate and segregate affected product
Determine disposal of affected product
Prevent a recurrence
Why?

22. Principle VI Establish verification procedures Validation
Ensures that the HACCP plan is complete and valid
Ensures that the plan is effective in achieving expected food safety outcomes
Ongoing verification
Ensures that the HACCP plan is working effectively
Confirms that the plan is operating according to written procedures
Auditing
Overall review of the HACCP plan
To be performed whenever any changes occur that could affect the hazard analysis or alter the HACCP plan

23. Principle VII Establish record keeping procedures
Record keeping must be complete and accurate and includes:
Documentation pertaining to all steps, including the HACCP principles
Appropriate record storage procedures
A log book to keep track of changes

24. HACCP system – Summary HACCP systems consist of two elements
Prerequisite programmes
Implemented prior to HACCP plans
Control of the overall plant environment
Control factors not directly related to food (e.g. water quality, transportation and storage, plant sanitation, employee training)
HACCP plans
Implemented following pre-requisite programmes
Tailored to a certain product or process
Control factors directly related to food production