HACCP Principles PDF

Principle 1: Pertorim:t Analysis -ldentify steps in process where hazards occur - List all identified hazards associated with each step. - List preventive measures to control hazards.  BIOLOGICAL HAZARD Any disease spreading organism found in food which m...

Principle 1: Pertorim:t Analysis -ldentify steps in process where hazards occur - List all identified hazards associated with each step. - List preventive measures to control hazards.  BIOLOGICAL HAZARD Any disease spreading organism found in food which may cause illness to the consuming individual, h CHEMICAL HAZARD Any substance, used or in contact with Food, or developed by a chemical process or processes, which may cause illness to the consuming individual PHYSICAL HAZARD Any physical matter not normally found in food which may cause illness or injury to the consuming individual.  GHEWCAARDS Chemical substances in foods Naturally occurring IAdded chemical 1. Naturally Occurring Natural toxns *mycotondn 2. Added chemical *Incldental/added chemical agrieultural chemicals e.g. pesticldes, antiblotics addithves * Permled orvative, coating agent, anti-caking Ind,ctadditives bricants, detergents, sanitizers, paint  Principle 2: Decide-ContolRoinés Critical Control Point: - A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level"  Principle 3s DeterncalLimits Critical Limit: - A maximum and/or minimum value that must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of food-safety hazard." Monitoring equipment Thermometers Prncplo Establshment of iontoring " Monitoring is a scheduled observation of a CCP and its Critical limits. "toAplanned sequence of observations or measurements, assess whether a CCPis under control and to maintain an accurate record. " The procedure must be reliable enough and performed often enough to ensure that the hazard is under control. " Determine what will be monitored, how it will be monitored, when it will be monitored, and who will perform the monitoring.  Principle 5: EstablislhCtectve Aetions When there is deviation from an established CCP, corrective actions must be taken to prevent a product that may become unsafe from reaching to consumers. Corrective action must include correcting the problem and putting the process back in control and placing the product on hold pending evaluation of safety. Corrective action steps taken must be documented. Example: Cowective action * Salmonella in raw chicken is a hazard *Cooking is the eritical control point to eliminate the hazard of Salmonella *165°F for 15 seconds is the critical limit that must be met to ensure the hazard has been eliminated * Monitoring is by calibrated thermometer *If the temperature is not 165°F, thena corrective action must be taken - continue to cook the chicken until the internal temperature reaches 165°F for 15 seconds EstablSiNciioo Rrocedures Verification: "Those activities other than monitoring, that determine the validity of the HACCP plan and that verify the system is operating according to the plan" Establish regular procedures to verify whether the above measures are working effectively.  Principle 7: Establish RacepogRroceduces HACCP record is the in plant record keeping that is done at each CCP_and contains information required to ensure that HACCP plan is working correctly or not. Four Kinds of HACCP Records 1. HACCP plan and support documentation used in developing the plan 2. Records of CCP monitoring 3. Records of Corrective Action 4. Records ofVerification activities