HACCP must be applied from primary production to the final consumer - HACCP favors safety, uses resources better, allows timely responses - HACCP helps official inspection, promotes international trade by providing greater confidence in food safety
production-and-application-guide-haccpHACCP: PRINCIPLES AND GUIDES
- THE PRINCIPLES LAY THE BASIS FOR THE MINIMUM REQUIREMENTS FOR THE APPLICATION OF THE HACCPLAS GUIDES PROVIDE GENERAL GUIDANCE (suggest ways to better apply the principles)
HACCP PRINCIPLES
- Perform hazard analysis Determine CCPs Establish critical limits Establish monitoring systems Establish corrective actions Establish verification procedures Establish documentation
HOW TO MAKE A HACCP (I)
- CONDUCT THE HACCP STUDY DEVELOP THE HACCP PLAN TRAIN THE PERSONNEL IMPLEMENT THE PLAN VERIFY AND IMPROVE THE HACCP PLAN
NEEDS TO DO HACCP
- QUALITY POLICY-COMMITMENT OF MANAGEMENT OFFICIALIZATION AND FINANCING OF TRAINING RESOURCES, EXTERNAL EXPERTS, EQUIPMENT, MATERIALS, etc.
GUIDELINES FOR HACCP
- ORGANIZE THE HACCP TEAM DESCRIBE THE PRODUCT IDENTIFY USE EXPECTED BUILD FLOW DIAGRAM IN-SITULIST CONFIRMATION OF ALL DANGERS
CONDUCT ANALYSIS, CONTROL MEASURES-APPLY PRINCIPLES 2 TO 7
ORGANIZE HACCP TEAM
- Obtain management commitment Elect a leader and a secretary Ensure participation of experts in microbiology, quality assurance, food chemistry and technology Assure cooperation of other experts Define scope of the study Set priorities
DESCRIBE THE PRODUCT
- FORMULATION AND COMPOSITION. Raw materials & ingredients. Parameters that may influence safety PACKAGING PROCESSING AND DISTRIBUTION PACKAGING
IDENTIFY
EXPECTED USE OF THE PRODUCT
- Food service establishments "Catering" Hospitals General population Specific population groups Preparation practices Export
BUILD FLOW DIAGRAM
- Cover all stages that may have an influence on the safety of the product INCLUDE IMPORTANT DATA SUCH AS TIME AND TEMPERATURE INDICATE HYGIENE LEVELS OF AREAS AND BARRIERS (walls, air curtains, etc.)
On-site confirmation of the diagram
- Check correctness of information Check if any important information was not forgotten Check during all periods of operation and cleaning but also during off hours Discuss practices with operators
First and important steps
- List all hazards associated with each stage Conduct hazard analysis Consider all measures to control identified hazards
DANGER
IS THE BIOLOGICAL, CHEMICAL OR PHYSICAL AGENT, OR ANY CONDITION OF FOOD WITH THE POTENTIAL OF CAUSING AN ADVERSE HEALTH EFFECT
HAZARD ANALYSIS
IT IS THE PROCESS OF CAPTURING AND INTERPRETING INFORMATION ON HAZARDS AND CONDITIONS THAT FAVOR THEIR PRESENCE TO DECIDE WHICH ARE SIGNIFICANT FOR SAFETY AND, THEREFORE, SHOULD BE INCLUDED IN THE HACCP PLAN
CONTROL MEASURES
ACTIONS AND ACTIVITIES THAT MAY BE USED TO PREVENT OR ELIMINATE A DANGER OR REDUCE IT TO AN ACCEPTABLE LEVEL OF CONTROL
(verb) Take all necessary actions to ensure and maintain compliance with the criteria established in the
HACCP plan.
(name) The state in which correct procedures are being followed and criteria are being met
WHEN SHOULD A HAZARD ANALYSIS BE DONE?
- During product developmentDuring the industrialization of a new productWhen new hazards appearWhen new raw materials are usedWhen equipment is changedWhen a new production area is going to be used (new “layout”)
DETERMINE PCCs
- Critical Control Points (PCCs) can be related to: Raw materials Locations Processes Procedures Practices Product formulation, etc.
CRITICAL CONTROL POINT
A STAGE IN WHICH CONTROL IS PREVENTIVE TO PREVENT OR ELIMINATE A HAZARD (TO THE SAFETY OF FOOD) OR TO REDUCE IT TO AN ACCEPTABLE LEVEL STAGE OR STEP
IT IS A POINT, PROCEDURE, OPERATION OR LINK IN THE FOOD CHAIN, INCLUDING RAW MATERIALS, FROM PRIMARY PRODUCTION TO FINAL CONSUMPTION ESTABLISHING CRITICAL LIMITS FOR EACH CCP
VALUES OF pH, Aw, TEMPERATURE, TIME, MAXIMUM RESIDUE LIMITS, MAXIMUM LIMITS OF
CONTAMINANTS, MICROBIOLOGICAL CRITERIA LIMITS, CLEANING LEVELS, CHLORINE, PRESSURE LEVELS, etc.
CRITICAL LIMITS
A CRITERIA THAT SEPARATES ACCEPTABILITY FROM INACCEPTABILITY
ESTABLISH MONITORING SYSTEM for each CCP
THE METHOD OR EQUIPMENT TO BE USED
THE TIME AND / OR THE FREQUENCY OF THE MEASUREMENT
THE INTERPRETATION OF THE RESULTS AND THE ACTIONS TO BE TAKEN MONITORED
THE ACT OF CONDUCTING A PLANNED SEQUENCE OF OBSERVATIONS OR CONTROL PARAMETER MEASURES TO CHECK IF A CCP IS UNDER CONTROL
ESTABLISH CORRECTIVE ACTIONS
CORRECTIVE ACTIONS SHOULD ENSURE THAT ONLY SAFE PRODUCTS WILL REACH THE CONSUMER
BUT WHAT ARE CORRECTIVE ACTIONS?
ACTIONS TO BE TAKEN WHEN THE RESULTS OF A CCP MONITORING INDICATE A LOSS OF CONTROL
PROCEDURES TO ESTABLISH VERIFICATION PROCEDURES VERIFICATION ARE
INTENDED TO CONTROL THE EFFECTIVENESS OF HACCP SYSTEM VERIFICATION
application of methods, procedures, tests and other evaluations, other than monitoring, to determine compliance with HACCP PLAN TO
ESTABLISH DOCUMENTATION AND RECORDS
- Minutes of meetings to study HACCP, decisions made and their reasons Monitoring records Verification records Records of deviations and corrective actions Records of modifications to the original HACCP plan
HACCP PLAN
A DOCUMENT PREPARED IN ACCORDANCE WITH THE PRINCIPLES OF HACCP TO ENSURE SAFETY CONTROL IN A FOOD CHAIN SEGMENT
SOME TIPS TO BETTER STUDY HACCP
- Use a disciplined approach Do not make assumptions. Challenge beliefs Discuss without hierarchies Do not accelerate Set deadlines for comments Save reliable minutes Leader must moderate, not dominate
THANK YOU
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