Professional Documents
Culture Documents
Unit 9 HACCP
HACCP
HACCP Pre-Requisite
Before establishing HACCP there is a need to establish pre-requisite program. Includes: Making managers and workers aware of moving to implement HACCP Food Safety training for all staff
microbiological testing of sanitation efficacy Good Manufacturing Practice (GMP) must be in place
be documented Documentation in HACCP provides trace back and encourages safe working practices in relation to food safety HACCP will not work if pre-requisite program is not applied Record keeping is the foundation of HACCP
includes:
- Microbiologists
- Production Manager
- Quality Control Manager - Process Engineer
HACCP Step 1: Identifying Hazards Define hazards & Conduct Hazard Analysis
Observe the actual operating practices
which control can be applied and as a result a hazard can be prevented, eliminated or reduced to acceptable levels
Example: use correct temperature regimes, separate clean and dirty areas
HACCP Step 2: Identifying CCPs A critical control points: are steps where control measures are critical to ensure safety
Q1: Does this step eliminate/reduce the hazard to an acceptable level? If yes = CCP
If no go to Q2
Delivery Stun
Scald
Pluck Chill
Evaceration
Wash
Process 1: Delivery Q1: Does this step eliminate/reduce the likely occurrence of hazard to an acceptable level?
Process 2: Stun Q1: Does this step eliminate/reduce the likely occurrence of hazard to an acceptable level?
Ans: No
CCP: No
that will immediately indicate that the product is at risk from an identified hazard Examples of critical limits:
HACCP Step 3: Establishment of CCP limits Other examples of critical limits: Time Humidity Dimensions of cans
Water activity
Level of preservative
and/or measurements to establish that CCP is under control HACCP team must establish:
Who is responsible
How the monitoring will be documented
HACCP Step 4: Monitoring CCPs Examples of Monitoring: Twice a day checks on cooler temperature
If monitoring shows that critical limits are not being met then corrective action needs to be taken
when monitoring indicates the process is moving out of control at a CCP Example: A violation of control limit in cold store due to hot product placed in chiller causes temperature rise Corrective action: Move product to a new chiller
Repair chiller
Train staff to ensure only cooled products are placed in chiller
filed
Records of Hazard list Critical Limits Monitoring
Corrective action
Staff training
HACCP plan is implemented and to ensure it is complete and accurate Verification is performed by consultants, customers and government inspectors Primarily based on auditing documents and inspection of process
Is HACCP an Effective Approach to Food Safety? HACCP provides a focal point for food handlers to follow GMP