HACCP

What is HACCP?

  • The “Hazard Analysis Critical Control Point” system.
  • This is a powerful product safety management technique.
  • A preventative approach.
  • A proven and structured method for hazard identification and control.

“Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk and control. It is used by many facilities in the food industry to ensure that all food that is consumed is safe to eat”.

What is hazard?

Hazard is “a biological, chemical or physical agent in condition of food with the potential to cause an adverse health effect”.

There are 3 types of hazards found in food industry.

Physical hazards:-

  • These are tangible things like hair, fingernails, sand, stone, plasters, tile chips, glass chips, etc…

Chemical hazards:-

  • Dish washing chemicals, sanitizing liquids, soap, oven cleaning liquid, pesticides, Ink, etc…

Biological hazards:-

  • Pathogenic bacteria, fungi, virus, live insects, moulds, etc…

Main 7 principals of HACCP

  1. Conduct a hazard analysis.
  2. Identify critical control points.
  3. Establish critical limits (time) for each control point.
  4. Establish procedure to monitor the critical control points.
  5. Establish corrective actions to be taken, when monitoring shows that a critical limit has not been met.
  6. Establish procedures to verify that the system is working.
  7. Establish record keeping procedures to properly maintain documents of the HACCP system.

HACCP – what it means to us as food handlers?

  • A food safety program, that must be based on HACCP guidelines.
  • A properly designed and monitored system that ensures the products we serve and the preparation, storage and holding of those products is done in the safest possible way.

Why we need HACCP?

  • Entrepreneurs must use an HACCP system or a food safety management system.
  • The management of product safety.
  • Its provide a defense for us, against complaints and legal actions.
  • It focuses on food and places, the responsibility on food service employees to serve safe food to the guests.
  • It raises our professionalism to next level.
  • HACCP is a good thing, it is a preventative program which whole world approved.

What is risk?

A risk is “an estimate of likelihood of the hazard occurring and its potential adverse health effects”.

Difference between Hazard & Risk

What is a control measure?

A control measure is “any action or activity, that can be used to prevent a food safety hazard or to reduce it to acceptable levels”

5 preliminary steps of HACCP

  1. Assemble a HACCP team.
  2. Describe the product.
  3. Identify intended use.
  4. Construct a process flow diagram.
  5. Verify the flow diagram.

1. Assemble a HACCP team

  • Expert individuals.

2. Describe the product

Principle raw materials,

  • Composition / Formulation.
  • Packaging.
  • Storage conditions and durability.
  • Distribution.

3. Identify intended use

  • Vulnerable group.

4. Construct a process flow diagram

  • Raw materials.
  • Process activities.
  • Temperature and time data.
  • Equipment design features.
  • Storage conditions.

5. Validate the process flow diagram (on site confirmation)

  • An accurate representation of the process at all times.

The building blocks of a HACCP program

Advantages of HACCP

  • Internationally recognized.
  • Brand protection.
  • Reputation will go high.
  • Reduce the risk of food borne illnesses and food poisoning.

Disadvantages of HACCP

  • Requires technical, human and material resources, which are not always available at the company.
  • It will be high costly to maintain HACCP.

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTE….. 

04/05/2020 foodieson.com by @cheflakey

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