Food Safety and Hygiene (HACCP) PDF

Dairy Department Dietetic program LEVEL THREE Food Safety and Hygiene DAR 302 Manar Megahed Godah Abdelrahman Lesson 5  Hazard Analysis And Critical Control Points [HACCP] HACCP is a systematic preventiv...

Dairy Department Dietetic program LEVEL THREE Food Safety and Hygiene DAR 302 Manar Megahed Godah Abdelrahman Lesson 5  Hazard Analysis And Critical Control Points [HACCP] HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.  Hazard Analysis And Critical Control Points [HACCP] HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems. In summary, the benefits of a properly functioning HACCP program include: 1. a reduced public health risk 2. lower labour costs and more efficient use of resources through elimination of duplication 3. fewer customer complaints as overall quality improves.  The Seven Principles Of HACCP 1. Conduct a Hazard Analysis. 2. Identify the Critical Control Points 3. Establish Critical Limits 4. Monitor CCP 5. Establish corrective Action 6. Verification Procedures 7. Record keeping Documentation procedures  Principle 1 - Conduct a Hazard Analysis: Determine the food safety hazard and identify the preventative measures that can apply to control these hazards. Principle 2 - Identify the Critical Control Points: A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.  Principle 3 - Establish Critical Limits: A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.  Principle 4- Monitor CCP: The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken during production.  Principle 5 - Establish Corrective Action: Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process. This usually includes identification of the problems and the steps taken to assure that the problem will not occur again.  Principle 6 - Verification Procedures: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. The HACCP team may identify activities such as auditing of CCP's, critical limits, verification activities and the handing of processing deviations.  Principle 7 – Record - keeping and Documentation procedure: A key component of the HACCP plan is recording information that can be used to prove that the a food was produced safety. The records also need to include information about the HACCP plan. Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures.  HACCP Terms As Defined By The (NACMCF) Corrective Action: Procedures followed when a deviation occurs. Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an acceptable level. Critical Limit: A maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.  HACCP Terms As Defined By The (NACMCF) HACCP: A systematic approach to the identification, evaluation, and control of a food safety hazard. HACCP Plan: The written document that is based on the principles that is based on the principles of HACCP and that delineates the procedures to be followed. Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.  HACCP Terms As Defined By The (NACMCF) Hazard Analysis: The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan. Monitor: To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.