HACCP

About
 Hazard Analysis and Critical Control

Point (HACCP) is a systematic
preventive approach to food safety and
pharmaceutical safety that addresses
physical, chemical, and biological hazards
as a means of prevention rather than
finished product inspection.
About
 HACCP is used in the food industry to
identify potential food safety hazards, so
that key actions, known as
Critical Control Points (CCPs) can be taken
to reduce or eliminate the risk of the
hazards being realized.
 The use of HACCP is currently voluntary in
other food industries.[1]
About
 The system is used at all stages of
food production and preparation processes
including packaging, distribution, etc
 The Food and Drug Administration (FDA) and
the United States Department of Agriculture
(USDA) say that their mandatory HACCP
programs for juice and meat are an effective
approach to food safety and protecting
public health.
History
 HACCP itself was conceived in the year 1960
when the US
National Aeronautics and Space Administrati
on
(NASA) asked Pillsbury to design and
manufacture the first foods for space flights.
 HACCP has been recognized internationally
as a logical tool for adapting traditional
inspection methods to a modern, science-
based, food safety system.
History
 Based on risk-assessment, HACCP plans allow
both industry and government to allocate their
resources efficiently in establishing and auditing
safe food production practices.
 In 1994, the organization of International
HACCP Alliance was established initially for the
US meat and poultry industries to assist them
with implementing HACCP and now its
membership has been spread over other
professional/industrial areas.
History
 HACCP has been increasingly applied to
industries other than food, such as cosmetics
and pharmaceuticals.
 which in effect seeks to plan out unsafe
practices, differs from traditional "produce and
test" quality control methods which are less
successful and inappropriate for highly
perishable foods.
 FAO/WHO published a guideline for all
governments to handle the issue in small and
less developed food businesses.
Seven Principals of HACCP
 Conduct a hazard analysis.
 Identify critical control points.
 Establish critical limits for each critical
control point.
 Establish critical control point monitoring
requirements.
 Establish corrective actions.
 Establish record keeping procedures.
 Establish procedures for ensuring the
HACCP system is working as intended.
Conduct a hazard analysis
 Plans determine the food safety hazards
and identify the preventive measures the
plan can apply to control these hazards. A
food safety hazard is any biological,
chemical, or physical property that may
cause a food to be unsafe for human
consumption.
Identify critical control points
 A Critical Control Point (CCP) is a point,
step, or procedure in a food
manufacturing process at which control
can be applied and, as a result, a food
safety hazard can be prevented,
eliminated, or reduced to an acceptable
level.
Establish critical limits for
each critical control point
 A critical limit is the maximum or

minimum value to which a physical,
biological, or chemical hazard must be
controlled at a critical control point to
prevent, eliminate, or reduce to an
acceptable level.
Establish critical control point
monitoring requirements.

 Monitoring activities are necessary to

ensure that the process is under control at
each critical control point. In the United
States, the FSIS is requiring that each
monitoring procedure and its frequency be
listed in the HACCP plan.
Establish corrective actions.
 These are actions to be taken when
monitoring indicates a deviation from an
established critical limit. The final rule
requires a plant's HACCP plan to identify the
corrective actions to be taken if a critical
limit is not met. Corrective actions are
intended to ensure that no product injurious
to health or otherwise adulterated as a
result of the deviation enters commerce.
Establish record keeping
procedures.
 The HACCP regulation requires that all
plants maintain certain documents,
including its hazard analysis and written
HACCP plan, and records documenting the
monitoring of critical control points, critical
limits, verification activities, and the
handling of processing deviations.
Establish procedures for
ensuring the HACCP system
is working as intended.
 Validation ensures that the plants do what
they were designed to do; that is, they are
successful in ensuring the production of safe
product. Plants will be required to validate
their own HACCP plans. FSIS will not approve
HACCP plans in advance, but will review
them for conformance with the final rule.
Verification
 Ensures the HACCP plan is adequate, that is,
working as intended. Verification procedures may
include such activities as review of HACCP plans,
CCP records, critical limits and microbial
sampling and analysis. FSIS is requiring that the
HACCP plan include verification tasks to be
performed by plant personnel. Verification tasks
would also be performed by FSIS inspectors.
Both FSIS and industry will undertake microbial
testing as one of several verification activities.
Verification also includes 'validation' - the
process of finding evidence for the accuracy of
the HACCP system
Standards
 The seven HACCP principles are included
in the international system ISO 22000.
This standard is a complete food safety
management system incorporating the
elements of prerequisite programmes
for food safety, HACCP and quality
management system which together form
an organization’s Total Quality
Management.
HACCP application (USA)
 Fish and fishery products
 Fresh-cut produces
 Juice and nectary products
 Food outlets
 Meat and poultry products
 School food and services

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 Hazard Analysis and Critical Control

 A critical limit is the maximum or

 Monitoring activities are necessary to

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