1. Food safety Training Course Co-financiado:

2. Thermopar Bimetallic thermometer Digital Infra-red

3. Self-control HACCP System

4. Means: “Hazard Analysis of Critical Control Points” It´s a food safety preventive control system Internationally recognized Applicable to the whole food sector 3| 11 Self-control – HACCP System What is the HACCP system?

5. Definitions 4| 11 Self-control – HACCP System Hazard Analysis: Procedure that involves the collection and analysis of information about hazards that may be associated to food Flux gram: Schematic representation of the sequence of stages of a manufacturing process Critical limit: Value/criterion that establishes the “boundary” between what is acceptable and unacceptable Corrective action: Action or procedure to take when a deviation of the critical limits is detected

6. Definitions 5| 11 Self-control – HACCP System Control measure: Action that prevents, reduces or eliminates hazards Monitoring: Planned sequence of actions or measurement of control parameters Critical Control Points (CCP): Stage of the process where control measures can be applied that are essential to eliminate a hazard or to avoid the hazard from reaching a critical limit

7. Pre- requisite programs 6| 11 Self-control – HACCP System These should be implemented before the HACCP system is established

8. Principle 1 Identify any hazards that must be prevented, eliminated or reduced to acceptable levels; Principle 2 Identify the critical control points (CCP) to control identified hazards; Principle 3 Establish critical limits that should be respected to ensure that each CCP is under control; Principle 4 Establish a monitoring system to assure that CCP are under control; HACCP system principles 7| 11 Self-control – HACCP System

9. 8| 11 Self-control – HACCP System Principle 5 Establish corrective actions when monitoring indicates that a critical control point is not under control; Principle 6 Establish verification procedures that confirm proper functioning of the HACCP system; Principle 7 Organize documents regarding all procedures and records related to these principles and to their application. HACCP system principles

10. Stages for implementing the HACCP system 9| 11 Self-control – HACCP System 1st stage Assemble HACCP team; 2nd stage Describe product; 3rd stage Identify intended use; 4th stage Construct process Flow Diagram and Plant Schematic 5th stage On-site verification of Flow Diagram and Plant Schematic

11. 10| 11 Self-control – HACCP System 6th stage List hazards associated with each step, conduct a hazard analysis and consider measures to control the identified hazards (principle 1); 7th stage Determine Critical Control Points (Principle 2) – this stage is easier if the decision tree is used; 8th stage Establish critical limits for Critical Control Points (Principle 3); Stages for implementing the HACCP system

12. 11| 11 Self-control – HACCP System 9th stage Establish monitoring procedures for each CCP (Principle 4); 10th stage Establish corrective actions (Principle 5); 11th stage Establish verification procedures (Principle 6); 12th stage Establish record keeping/documentation for principles (Principle 7). Stages for implementing the HACCP system