HAZARD ANALYSIS CRITICAL CONTROL POINT

Meaning of HACCP: Hazard Analysis and Critical Control Points (HACCP) can be simply
viewed as prevention based food safety system that identifies and monitors specific food safety
hazards that can adversely affect the safety of food products. HACCP is internationally recognized as the best method to ensure food safety and can be applied at all stages of food production, from harvest through to consumption. Most government organizations and food businesses
throughout the world now use the principles and guidelines set out by the Codex Alimentarius
Commission for interpretation of HACCP
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HACCP Alimentarius

HACCP is a two part process. The first part is to identify potential food safety hazards and the
second part is to design a system that prevents or eliminates hazards. The proper identification of
potential food safety hazards is a critical part of HACCP as the entire HACCP system depends
on the effective identification of significant hazards. HACCP systems therefore, need to be developed by a multidisciplinary team of people who understand the food production operations
and must be specifically designed for individual food production processes.

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HACCP Application:
Basic Agriculture
Food Processing
Distribution and Marketing
Catering Services
Street Foods
Use by consumers
HACCP Objectives :
Reduced risk of foodborne illness
Focuses employees on food safety precautions and improves their understanding of food safety
hazards
Reduced product loss and decreased likelihood of food recalls
Protection of business reputation and reduced liability risk
Meets large retailers prerequisite supplier standards
Helps to open the door to international trade markets.
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The basic principles of HACCP

emphasizes process control
focus control on critical points related to food safety
values communication between food producer and inspection
Preventive and not reactive (traditional inspection)
Tool used to protect food from biological, chemical and physical hazards
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Prerequisites for HACCP implementation

- Good Manufacturing Practices (GMP)
- Sanitation Standard Operating Procedures (SSOP)
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THE SEVEN PRINCIPLES OF HACCP

1.. Perform a Hazard Analysis (HA) and establish the corresponding preventative measures
2.. Determine the Critical Control Points (CCP)
3.. Establish critical limits for each CCP
4.. Establish a system to monitor control of the CCP..
5.. Establish the corrective action to be taken when monitoring indicates that a particular CCP is
not under control..
6.. Establish procedures for verification to confirm that the HACCP system is working effectively..
7.. Establish documentation concerning all procedures and records appropriate to these principles
and their application..
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PRINCIPLE 1: HAZARD ANALYSIS

Conduct a hazard analysis and identify the preventive measures

Hazards can be: :
Biological
Chemical
Physical
Biological hazard: bacteria, viruses and parasites, natural toxins, microbial toxins,
Metabolic toxins resulting from a bacterial source.
Chemical hazard: pesticides, herbicides,, inorganic contaminants,, antibiotics,, growth
Promoters, food additives,, llubriicantts,, paints,, disinfectants..
Physical hazard: glass,, metal and wood fragments or other objects that may cause physical damage to the consumer
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PRINCIPLE 2: CRITICAL CONTROL POINTS

Identify the Critical Control Points (CCP) in the process is step at which control can be applied
and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Examples
would be cooking, acidification or drying steps in a food process..
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Introduction of pathogenic microorganisms or drug residues can be avoided during the reception of raw material, Contamination of final product by pathogenic microorganisms can be
avoided by addition of preservatives and/or pH adjustment. Growth of pathogenic microorganisms can be avoided by refrigeration.
PRINCIPLE 3: Establish critical limits for each CCP
All CCP's must have preventive measures which are measurable! Critical limits are the operational boundaries of the CCPs which control the food safety hazard(s). The criteria for the critical
limits are determined ahead of time in consultation with competent authorities. If the critical limit criteria are not met, the process is "out of control", thus the food safety hazard(s) are not being
prevented, eliminated, or reduced to acceptable levels. Examples of critical limits to destroy/prevent pathogens
Time/ temperature requirements for thermal processes such as pasteurization, cooking,

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PRINCIPLE 4: Establish monitoring systems for each CCP

Monitoring is a planned sequence of measurements or observations to ensure the product or
process is in control (critical limits are being met). It allows processors to assess trends before a
loss of control occurs. Adjustments can be made while continuing the process. The monitoring
interval must be adequate to ensure reliable control of the process.
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PRINCIPLE 5: Establish corrective actions to be taken when monitoring indicates deviation

from critical limits
HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the
process. These must be pre-planned and written. If, for instance, a cooking step must result in a
product center temperature between 165oF and 175oF, and the temperature is 163oF, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker..
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PRINCIPLE 6: Record keeping

The HACCP system requires the preparation and maintenance of a written HACCP plan together
with other documentation. This must include all records generated during the monitoring of each
CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.
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PRINCIPLE 7:Verification
Verification has several steps. The scientific or technical validity of the hazard analysis and the
adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP
plan is also necessary. The system should be subject to periodic revalidation using independent
audits or other verification procedures.

HACCP offers continuous and systematic approaches to assure food safety. In light of recent
food safety related incidents, there is a renewed interest in HACCP from a regulatory point of
view. Both FDA and USDA are proposing umbrella regulations which will require HACCP plans
of industry. The industry will do well to adopt HACCP approaches to food safety whether or not
it is required.
HACCP is a Tool
HACCP is merely a tool and is not designed to be a stand-alone program. To be effective other
tools must include adherence to Good Manufacturing Practices, use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs.
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