1. Hazard Analysis and Critical Control Points
HACCP
Hazard Analysis and Critical Control Points

2. 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.

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

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

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

6. 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

7. Probability of Acceptance

8. 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

9. 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

10. 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

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

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

13. 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

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

15. 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”