1. Chapter 1 Introduction to Course and HACCP

2. Objective In this module, you will learn the: u Objective of the course u Format of the course u Expectations of the participant, and u Meaning and importance of HACCP

3. HACCP Stands for Hazard Analysis and Critical Control Point

4. HACCP is u Preventive, not reactive u A management tool used to protect the food supply against biological, chemical and physical hazards

5. Origins of HACCP u Pioneered in the 1960’s u First used when foods were developed for the space program u Adopted by many food processors and the U.S. government

6. u HACCP is not a zero-risk system. u It is designed to minimize the risk of food safety hazards. HACCP

7. Recommendation: “The HACCP approach be adopted by all regulatory agencies and that it be mandatory for food processors.” 1985 National Academy of Sciences

8. NACMF National Academy of Sciences recommendation led to formation of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

9. Seven Principles of HACCP 1.Conduct hazard analysis and identify preventive measures 2.Identify critical control points (CCPs) in the process 3.Establish critical limits 4.Monitor each CCP 5.Establish corrective actions 6.Establish verification procedures 7.Establish record-keeping and documentation procedures

10. International use: u Codex u European Union u Canada u Australia u New Zealand u Japan

11. HACC P Good Manufacturing Practices HACCP is not a stand-alone system.

12. Inspection Methods Traditional Inspection Methods for Food-Safety Control versus The HACCP Approach

13. HACCP Inspections HACCP inspections complement traditional inspection methods HACCP: u Emphasizes process control u Concentrates on the points in the process that are critical to the safety of the product u Stresses communication between the regulator and industry

14. HACCP Responsibility “It is the responsibility of the food industry to develop and implement HACCP plans and for regulatory agencies to facilitate this process.” NACMCF, June 1993

15. Definitions u Continuous monitoring u Control u Control measure u Control point u Corrective action u Critical control point (CCP) u CCP decision tree u Critical limit u Deviation u HACCP u HACCP plan u HACCP system u HACCP team u Hazard u Monitor u Operating limits u Prerequisite programs u Severity u Validation u Verification

16. Acronyms u CCP: Critical control point u CL: Critical limit u FDA: Food and Drug Administration u GMP: Good Manufacturing Practice u HACCP: Hazard analysis and critical control point u MIG: Mercury-in-glass thermometer u NAS: National Academy of Science u NACMCF: National Advisory Committee on Microbiological Criteria for Foods u PPM: Parts per million u SOP: Standard operating procedure u SSOP: Sanitation standard operating procedure