1. Hazard Analysis Ensuring Safe food

2. Hazard Analysis

3. The problem b Increased consumption of convenience, chill and frozen foods b Minimum Processing b Increased Risk Of Microbiological Problems þ Products Less Robust þ Longer Periods Between Cleaning b Emergence Of "New" Food Poisoning Organisms

4. Hazards b Biological  Microbiological  Infestation b Chemical  e.g. cleaning residues b Physical  e.g. glass, metal

5. Traditional approach b Inspection, sampling and testing b Retrospective b May miss defective items b May be too late  Microbiological tests take several days

6. Probability of acceptance

7. Preventative approach Plan approach Identify Hazards Take preventative action Check Results

8. The seven stages 1.Planning 2.Getting organised 3.Draw flow diagram 4.Identify hazards 5.Act to minimise hazards 6. Check system 7. Review periodically

9. Planning b Decide what and how b Ensure staff know and understand b Keep up to date b Stepwise introduction

10. Organising b Identify team leader b Identify potential team members b Establish terms of reference b Establish implementation procedures

11. Draw a flow diagram b Identify each step in the operation b Establish links b Check for accuracy  “Walk the floor”

12. Hazard identification & Control b List the hazards for each step b Identify control measures b Identify critical control points b Establish checking and recording systems

13. Putting into action b Establish actions  What  How  When  Where  How b Establish checks  System is running as planned  Critical control point checks are satisfactory b Repeat for each stage in the process

14. Full system check b Check system is working as intended b Ensure critical control points are  being applied correctly  being checked as laid down  instructions are clear and adequate

15. Review b Carry out periodic review  Is the system working as intended?  Are any changes needed? b Review when  Checks show system is not working correctly  Whenever significant changes are made  At regular intervals to ensure proper operation

16. Implementation issues  Commitment  Resources  Information  Ownership  Training  Maintenance and review

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