KING ABDULAZIZ UNIVERSITY

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

(HACCP)
Dr. Areej Alkhaldy
CLN212
Food Safety and Hygiene
Clinical Nutrition Department-2

nd

year
26/04/2015

By the end of the lecture you will:

Objective

Define the terms hazard and critical control point.

Understand the purpose of Hazard Analysis Critical Control Point

(HACCP).

Know the history of HACCP

Recognize the seven principles in the HACCP process.
Be aware of HACCP certificate provider.
Be familiar with some of the HACCP certified companies in Saudi

Arabia.

What is the HACCP?

HACCP is a system that identifies, assesses, and controls the biological, chemical, and physical
hazards that are associated with food production or practice to prevent potential problems before
they happen.
HACCP stands for Hazard Analysis Critical

Control Point.
H Hazard Analysis of all hazards based on the

product description, production process, and

operational conditions.
A Analysis
C Critical Assessment of the likelihood of health
hazards occurring and the identification of
guiding points.
C Control
P Point

Why HACCP is important?

To controls potential hazards in food production.
By monitoring and controlling major food risks, such as microbiological, chemical and physical

dangers, the industry can better assure consumers that the products are safe.

History of HACCP
1959-1960: NASA wanted to produce food for astronauts to

guarantee food safety.

1963: World health organization issued HACCP principles in

Codex Alimentarius ((Book of Food") is a collection of internationally recognized

standards, codes of practice, guidelines and other recommendations relating to foods,
food production and food safety).

1973: NASA, American Army Laboratory and Pillsbury group

company made a common project for astronauts in food

production.
1985: USA national science academy suggested that HACCP

should be applied in food operations for food safety.

Cont.
1973: HACCP becomes mandatory for low acid canned food regulations (pH > 4.6).
1997: HACCP becomes mandatory for Seafood.
1998: HACCP becomes mandatory for large meat and poultry manufacturers.
1999: HACCP becomes mandatory for small meat and poultry manufacturers.
1999: HACCP becomes mandatory for frozen dessert manufacturers.
2000: HACCP becomes mandatory for very small meat and poultry manufacturers.
2002: The juice HACCP regulation begins to be mandatory for processors, small businesses,

and very small businesses.

HACCP
Hazards

Biological: harmful microorganisms

Critical Control Point (CCP)

Identifiable point in the production chain
where a hazard may occur.

Chemical: those either naturally occurring,

intentionally added or unintentionally added).

Physical: glass, stones, or metal

Action is taken to prevent the hazard

from occurring.
This can either be a point, step or
procedure at which control can be applied
and is essential to prevent or eliminate a
hazard or reduce it to an acceptable level.

HACCP plan
To develop a HACCP plan:
1. A team of individuals within the company.
2. Assistance from outside experts.

Conducts five preliminary steps.

Applies the seven HACCP
principles.

Step 1: Collect the HACCP Resources/Assemble the

HACCP Team
Gather as many materials and documents related to food safety as well as assemble a team

to represent different sectors within the industry.

One HACCP coordinator with HACCP skills should be chosen.
Other members do not need HACCP skills to be on team.
The team should represent engineering, production, sanitation, and quality assurance.
Larger companies can have teams of seven or eight people while small companies may have

teams as small as two or three people.

The HACCP coordinator should have responsibility for the whole HACCP program and be the

team leader.

Step 2: Describe the Product and its Method of Distribution

The step can contain a short description of how the process happens and/or how the product is

produced or prepared.
This will help to minimize the potential hazards that might occur.
To describe the product, the company should answer the following questions:
1. Common Name/Description:
2. Process Description:
3. How is it to be used?
4. Type of Package?
5. Length of shelf-life; at what temperature?
6. Where will it be used?
7. Labeling instructions:
8. Is special distribution control needed?

Step 3: Develop a Complete List of Ingredients and

Raw Materials
The ingredients and raw materials will help to focus on potential hazards in the meat product

produced.
Product and Ingredients
Product:
Meat Ingredients:
Non-Meat Ingredients:
Restricted Ingredients:
Packaging Materials:
Casing:

Step 4: Develop a Process Flow Diagram

Make a process flow diagram that

identifies steps used to prepare the

product, from receiving through final
shipment.
After the flow diagram is created it should

be confirmed by walking through the plant

to make sure the steps listed on the
diagram describe what happens in
producing the product.

Step 5: Meet the Requirements for Sanitation

Good sanitation guarantees that a safe product is produced.
Maintaining good sanitation is an excellent foundation for building a HACCP plan.
It also shows that plant management can successfully implement the HACCP plan.

Seven principles of HACCP

implementation
Hazard analysis

Determine the Critical Control Points (CCP)

Establish critical limits
Critical Control Point (CCP) monitoring
Corrective actions
Establish verification procedures
Record keeping procedures

1. Hazard Analysis
The first step involves identifying any hazards that must be prevented, eliminated
or reduced to acceptable levels.
All potential hazards, from the receipt of raw materials to the finished product,
must be considered.
A hazard must be controlled if it is likely to occur, and/or likely to result in an
unacceptable risk to consumers.

2. Determine the Critical Control Point (CCP)

Identifying the Critical Control Point (CCP) at the steps to prevent or eliminate a hazard or to
reduce it to acceptable levels.

3. Establish Critical Limits

A critical limit is a maximum or minimum value to which a biological, chemical or physical limit

must be controlled at a CCP.

This is set in order to prevent, eliminate or reduce a hazard to an acceptable level.

4. Critical Control Point (CCP) monitoring

A planned series of observations need to be taken to determine whether a CCP is within critical

limits.
This also helps to create an accurate record for future use in verification.

5. Corrective actions
Corrective actions to be followed when a hazard is identified in the food production.
The aim is to correct and eliminate the cause of the hazard and bring CCP back under

control.

The cause of problem must be identified to prevent future recurrence.

6. Verification Procedures
Verification procedures are those activities, other than monitoring CCPs, that verify the
HACCP plan and show the system is operating accordingly.
This is usually completed yearly or when a system fails or there is a major change in the

product or process.

7. Record Keeping Procedures

Documentation and record keeping help to show the effective application of HACCP.
These records could be included in the development of the HACCP plan, CCP monitoring,

corrective actions or verification activities.

Four different types of HACCP records include:

1. HACCP plan and support documentation used in developing the plan.

2. Records of CCP monitoring.
3. Records of corrective actions.
4. Records of verification activities.

Review of HACCP
The design and running of the HACCP structure should be reviewed whenever the

food operation is changed.

The system should be reviewed (e.g. once a year) even when there have been no

changes.

My HACCP

HACCP in Administration of TPN Formula

Steps to reduce formula contamination:
1. Before opening can of formula, carefully clean the can opener and lid.
2. Opened cans or mixed formula should be stored in clean, closed container.
3. Refrigerate unused portion of formula immediately.
.To reduce risk of bacterial infection:

1)Hang no more than 8 to 12 hours supply of formula for open system and 36
to 48 hours for closed one.
2) Discard any formula remaining after that time and add fresh formula using
new feeding container and tube.

HACCP Certificate Provider

Example of HACCP certified companies in Saudi Arabia.

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Contact
Dr. Areej Alkhaldy
E-mail: aalkhaldy@kau.edu.sa
Room: 1218
Ext no: 23983