1. TTMA Workshop September 30 th 2015

2. What Is HACCP? H - Hazard A - Analysis C - Critical C - Control P - Point HACCP is a food safety management system which focuses on prevention strategies required to eliminate or reduce the impact of known hazards (risks) that occur at specific points in the food production process.

3.  Developed in the 1950’s by Pillsbury Company Ltd, for NASA  Presented to the public in 1971

4.  to produce safe food  reduce loss  create confidence in food safety  easier to meet regulations  increase patronage  better organized staff  less consumer complaints  less risk of illness  facilitate international trade  improved public health

5.  An effective HACCP program must be supported by a foundation of pre-requisite programs  Without this support, the food safety system most likely will fail  Pre-requisite programs include GMPs, GAPs etc.

6.  Biological  Chemical  Physical

7.  Raw materials  Process conditions  Equipment  Product  Storage  Packaging  Distribution  Consumer use

8. CCP - Point of unacceptable food safety risk

9.  Does not depend on end-product testing to assure food safety  Food safety is built into the production process and depends on process control to reduce or eliminate hazards  In USA, HACCP mandatory for poultry, meat, seafood and juice companies  Incorporated into CODEX hygiene guidelines and many other national standards  Should be compatible with the products sold, clients served and facilities & equipment used during production (it’s custom made)

10. 1 Conduct Hazard Analysis 2 Determine CCPs 3 Establish Target Levels and Critical Limits 4 Establish Monitoring Procedures 5 Establish Corrective Actions 6 Establish Verification 7 Establish Documentation

11.  Assemble the HACCP team  Describe the product and its distribution  Describe the intended use and the user of the products  Develop the process flow diagram  Verify the process flow diagram