Hazard Analysis and Critical Control Points HACCP Hazard Analysis and Critical Control Points

HACCP Definition A system which identifies, evaluates and controls hazards which are significant for food safety Developed in early 1970’s in USA for NASA and US Army Its purpose is to ensure safety rather than detect.

Approaches to Food Safety Traditional Inspection Sampling & Testing Quality Control Preventative Design Operational Control Quality Assurance

Traditional Approach Based on: Inspection Sampling & Testing Acceptance or rejection of batches based on test results Occurs after food has been prepared

Traditional Approach - Advantages Proven and well understood Provides quantitative data Can analyse for trends Identifies specific causes

Traditional Approach - Disadvantages Retrospective Accept or reject whole batch Can be too late Measures effects not causes Spot check Defective batches can be accepted False sense of security

Probability of Acceptance

HACCP Principles Conduct a hazard analysis Identify critical control points (CCP’s) Establish critical limits for each CCP Establish CCP monitoring requirements Establish corrective action to be taken Establish effective recording procedures Establish verification procedures

HACCP Working Stages Define terms of reference Select HACCP team Describe the product Identify intended use Draw flow diagram of process Verify flow diagram on site List all hazards associated with each process step and list preventative measures to control hazards

HACCP Working Stages (2) Apply HACCP decision tree to each step Establish critical limits and target values for each CCP Establish a monitoring system for each CCP Establish a corrective action plan Establish record keeping and documentation Establish verification mechanisms Review HACCP plan at regular intervals

Critical Limits Each CCP must have a target value and critical limit Typical Criteria Time/temperature Moisture content water activity pH etc.

Monitoring Scheduled measurement of CCP against target values Methods to ensure within specification and therefore in control Responsibilities Who, when, how to act

Record Keeping Team members & responsibilities Product description and intended use Flow diagram indicating CCP’s Hazards and preventative measures Critical limits Monitoring systems Corrective action Record keeping procedures Verification procedures

Implementation Key issues Commitment Resources Information Ownership of plan Training Maintenance and review

Benefits Systematic Preventative Targets resources to critical areas - CCP’s Applicable to all types of hazard Increased confidence over product safety Complements ISO 9000 Increases Scientific basis for inspection Compliance with “due diligence”