HACCP-lecture.txt

HACCP What Is HACCP? The Hazard Analysis and Critical Control Point System A Preventative Approach A Powerful Product Safety Management Technique A Proven and Structured Method for Hazard Identification and Control How does HACCP work?  Define how the process works  Identify what can go wrong...

HACCP What Is HACCP? The Hazard Analysis and Critical Control Point System A Preventative Approach A Powerful Product Safety Management Technique A Proven and Structured Method for Hazard Identification and Control How does HACCP work?  Define how the process works  Identify what can go wrong-the hazards  Identify control points critical to product safety  Manage these points effectively  Verify A Food Safety 'Culture' HACCP The Process Hygiene & Housekeeping Planned Maintenance Personal Hygiene Supplier Controls Pest Control Calibration FoodThese Safety are Culture and Management Commitment Training the Prerequisite Programm What Is a Hazard? A Biological, Chemical or Physical agent, in, condition of, food with the potential to cause an adverse health effect. Biological Hazards Pathogenic Bacteria- Salmonella, E- Coli, Listeria, etc. Parasites and Protozoa- Flatworms, Tapeworms, Flukes, etc. Viruses- Viral Gastroenteritis, Hepatitis A, etc. Moulds Diseases Pathogenic bacteria diseases: Tuberculosis Meningitis( both bacterial & viral) Food poisoning Typhoid Gonorrhea ( sexually transmitted disease) Viruses diseases: Chlamydia ( sexually transmitted disease) Chickenpox. COVID-19. Hepatitis Parasites & protozoa diseases: Human papillomavirus (HPV). Malaria Flu (influenza). Inflammation of Urogenital tract Measles, mumps and rubella. Polio. Giardia duodenalis( Giardiasis is an infection in your intestines caused by the Giardia parasite. Symptoms include diarrhea and fatigue) Toxoplasmosis: Often get infection from eating undercooked meat. Also from contact with cat feces. Severe toxoplasmosis causes damage to the brain, eyes, or other organs. Chemical Hazards Cleaning Chemicals Pesticides Ink/Adhesive Toxic Metals Pest Control Refrigerants Fumes/Dust Physical Hazards People - buttons, jewellery, drawing pins, paper clips, matchsticks, pens. Natural Material - bone, nut shells, seeds, fruit stones. Environment -- glass, wood, chips from tiles, concrete. Equipment. Pests Why Use HACCP? Discussion What would be reason of it? Why Use HACCP? The management of product safety- The commercial implications of a potential major food incident. Limitations of traditional Quality Control -- Traditional reliance is placed on random sampling. External pressures- Customers, Media, Legislation. The HACCP Team A multi-disciplinary team effort Team leader to be appointed Minimum core HACCP team should ideally consist of; Quality Assurance/Technical, Operations or Production, Engineering. Additional expertise may be provided from; Research and Development, Distribution, Purchasing,Human Resources. Major Food Incidents Food -- Eggs, Country-UK, Contaminate-Salmonella, Cause-Contamination during process, Number of Ill/effect- 81, Cost-£3 Million Food- French fries, Country-USA, Contaminate-Wire Bristles, Cause-Incorrect action at metal detector, Number of Ill/effect-8Mlbs of potatoes destroyed, Cost- \$4 Million. Food-Coca Cola, Country-UK, Contaminate-Fungicide, Cause-contamination through packaging, Number of Ill/effect-50 Million cans recalled, Cost-£60 Million. Definition of a Control Measure Any action or activity that can be used to prevent or eliminate a food safety hazard or to reduce it to acceptable levels. ( Factors capable of control) The Codex Principles  1. Identify hazards and preventative measures  2. Identify Critical Control Points (CCP's)  3. Establish Critical Limit  4. Establish a CCP monitoring system  5. Establish corrective action procedures  6. Establish verification procedures  7. Establish documentation and records Discussion Thank you