TTMA Workshop September 30 th 2015. What Is HACCP? H - Hazard A - Analysis C - Critical C - Control...

What is HACCP? TTMA Workshop

September 30th 2015

What Is HACCP?H - HazardA - AnalysisC - CriticalC - ControlP - Point

HACCP is a food safety management system which focuses on prevention strategies required to eliminate or reduce the impact of known hazards (risks) that occur at specific points in the food production process.

History of HACCP

Developed in the 1950’s by Pillsbury Company Ltd, for NASA

Presented to the public in 1971

Why do we need HACCP ? to produce safe food reduce loss create confidence in food safety easier to meet regulations increase patronage better organized staff less consumer complaints less risk of illness facilitate international trade improved public health

HACCP & Pre-Requisite Programmes

An effective HACCP program must be supported by a foundation of pre-requisite programs

Without this support, the food safety system most likely will fail

Pre-requisite programs include GMPs, GAPs etc.

Hazards

Biological

Chemical

Physical

Hazard analysis involves:

Raw materials Process conditions Equipment Product Storage Packaging Distribution Consumer use

What is a CCP?

CCP - Point of unacceptable food safety risk

HACCP Does not depend on end-product testing to

assure food safety Food safety is built into the production process

and depends on process control to reduce or eliminate hazards

In USA, HACCP mandatory for poultry, meat, seafood and juice companies

Incorporated into CODEX hygiene guidelines and many other national standards

Should be compatible with the products sold, clients served and facilities & equipment used during production (it’s custom made)

The Seven Principles of HACCP1 Conduct Hazard Analysis

2 Determine CCPs

3 Establish Target Levels and Critical Limits

4 Establish Monitoring Procedures

5 Establish Corrective Actions

6 Establish Verification

7 Establish Documentation

Preliminary Steps To HACCP Assemble the HACCP team Describe the product and its distribution Describe the intended use and the user of the

products Develop the process flow diagram Verify the process flow diagram

Presentation End

Questions?