HACCP

Training
Course

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 Module H1

Objectives
• Explain the term Hazard Analysis and Critical Control
Points
•Describe the impact of proposed new food hygiene
regulations on the food industry
• Explain the benefits of implementing a HACCP quality
assurance system.

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 HACCP

Hazard
Analysis and
Critical
Control
Point

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 HACCP - What is it?

HACCP is a system which identifies,
evaluates, and controls hazards which
are significant for food safety

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 The HACCP System

Is Systematic
Is Science - based
Identifies specific hazards and measures for their
control to ensure the safety of food
Focuses on prevention (rather than relying mainly on
end-product testing)
Is capable of accommodating change (e.g. advances in
equipment design, technological developments,
processing procedure)

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 HACCP is a preventative approach to control
food safety.
H azard
With HACCP, hazards are identified,
A nalysis associated risks are assessed, methods of
C ritical control are identified, critical control points are
specified, and compliance are clearly defined.
C ontrol
HACCP is not a stand alone program but is a
P oint
part of a larger control program. Implementation
of HACCP relies on adherence to prerequisite
programs.

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 The HACCP System
■ Can be applied throughout the food chain (“from farm to fork,”
“from paddock to plate”, etc.)
■ Prior to the application of HACCP to any sector of the food
chain, that sector should have Prerequisite Programs (PRPs) in
place
■ Increases confidence in food safety
■ Requires full commitment and involvement of both the
management and workforce
■ Requires a mult-disciplinary approach
■ Is compatible with the implementation of Quality Management
Systems
■ Is the system of choice for Food Safety management
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 FARM TO FORK APPROACH

Consumers

Managing the food chain

through food safety

Preparation
Selling and Cooking
Distribution and Serving
Processed
Fresh Meats Meats
Farms
Primary
Production
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 FARM TO FORK APPROACH
Managing the food chain through food safety

Farms Industry
Primary Production

Consumers Market
Buyers
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 HACCP Program Components

Management Commitment

HACCP Prerequisite Programs

7 Principles of HACCP

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HACCP Training Revised 2 11
(SQF 2001)
 Logical Sequence in the Application
of HACCP
(Codex Guidelines)
12 Steps in HACCP Implementation
List all Potential Hazards
1 Assemble HACCP Team 6 Conduct Hazard Analysis Principle 1

The Seven (7) HACCP Principles

Determine Control Measures

2 Describe the Product 7 Determine CCPs Principle 2

Establish critical limit for each Principle 3

8 CCPs
3 Identify Intended Use
Establish monitoring system for Principle 4
9 each CCPs

4 Construct a flow diagram Establish corrective action for Principle 5

10
deviation that may occur

5 On-site verification of 11 Establish verification procedures Principle 6

flow diagram
Establish documentation and Principle 7
12
record keeping
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 THE HISTORY OF HACCP

 1959 NASA requested Pillsbury create food for astronauts

 End point check only ? r
 Preventative approach to food processing a
 The US Army Natick Research, Development, and
Engineering Centre used Modes of Failure Analysis as a
preventative approach for medical supplies. Such system
was modified by Pillsbury and became the prototype of
HACCP system.
 1971 HACCP presented to public

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 THE HISTORY OF HACCP

 1974 Application of HACCP to Low Acid Canned Foods (USFDA) - further

proliferation by the USDA’s NMFS
 1985 National Academy of Sciences recommended HACCP for control of
microbial hazards
 1993 Codex Committee developed guidelines
 1995 SQF 2000 Quality Code Released
 1995/97 CODEX Guidelines reviewed and revised
 2003 Codex Guidelines revised (now in Rev. 4)
 2005: ISO published ISO 22000 (Food Safety Management Systems -
Requirements for any organization in the food chain)
 2009 FSSC 22000 (Food Safety System Certification) PAS 220
 2011 FSSC 22000 for PAS 223
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 HACCP – THE GLOBAL
EXPERIENCE

 Traditional Food Safety Arrangements

 The European Community
 The United States
 Canada
 New Zealand
 Australia
 South East Asia

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 HACCP

HACCP is not a 100% guarantee of

food safety and is not a zero-risk
system. It is designed to minimize
the risk of food safety hazards.

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 Why HACCP?

Globally there has been an increasing demand for HACCP to

reduce food borne incidents caused by contaminated products
that have implications for human health, and increased costs
to the supplier and to the community

Longer life-span lead to more immuno-

compromised persons
Increased travel and tourism
Changing ways of food preparation and
eating habits
Novel foods with unknown safety records

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 The Major Causes of Food Borne Incidents are:
 Contaminated raw materials
 Mishandling raw materials
 Change in product formulation
 Change in the product process
 Cross-contamination
 Inadequate cleaning
 Inadequate maintenance
 Addition of incorrect ingredients
 Inadequate Cooling
 Improper Hot Holding
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 FOOD SAFETY INCIDENTS
AND OUTCOMES
 Cooking Oil in Bihar, Eastern India,
year 2013 (ChinaDaily.com, 17 July 2013)

- Contamination caused by cooking oil

stored in a pesticide container

- 22 school children dead; $4000

compensation each to the families of
the victims

 Cantaloupe from Colorado, USA, year

2011 (BBC News, 27 September 2013)

- Contamination caused by improperly

cleaned cantaloupes – listeria outbreak

- 33 people killed ; 147 sickened

- Owners, Eric and Ryan Jensen – faced
penalty up to 6 years in prison and up to
$1.5m in fines
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 FOOD SAFETY INCIDENTS
AND OUTCOMES

 Ergo Cha Milk Tea House, Sampaloc

Manila , year 2015 (Inquirer)

- 2 died, 1 hospitalized

 Cassava food poisoning, Bohol, year

2005 (DOH report)

- 27 died

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 THE BENEFITS OF HACCP

Applied throughout the food chain

Minimize food safety risks

Avoids food poisoning incidents

Meets food quality and regulatory requirements

Reduces regulatory involvement

Meets commercial requirements

Helps to improve business (productivity)

Forms the basis for a food safety management system

Helps demonstrate due diligence

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