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RISK ANALYSIS AND HACCP SYSTEM
RISK DEFINED RISK is a Function of Probability of an adverse health effect and the severity of that effect,
consequential to a HAZARD(s) in food.
COMPONENTS OF RISK ANALYSIS
1. RISK ASSESSMENT2. RISK MANAGEMENT3. RISK COMMUNICATION
RISK ASSESSMENTSTEPS
HAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION
Hazard identification Biological Chemical Physical agents
Hazard characterizationQualitative and/or Quantitative Evaluation Nature of adverse effects by agents
Chemical agents-a dose response Physical and Biological-dose
response if data present or obtainable
Exposure assessmentQualitative and/or Quantitative Evaluation Of • the likely Intake of Hazardous Agents via food Or other source if relevant.
Risk characterizationQualitative and/or Quantitative Estimation of• Attendant uncertainties• The probability of occurrence• Severity of known or potential adverse health effects
in a given population depending on above three steps
RISK ASSESSMENT SHOULD TAKE INTO ACCOUNT
Relevant production ,storage and handling practises
Used throughout the food chain. It should include traditiional practises,methods
of Analysis,sampling,inspection and the
prevalence of specific adverse health effects.
RISK MANAGEMENT Weighing policy alternatives in the light
of the results of risk assessment. Selecting and implementing
appropriate control options,including regulatory measures.
Note:Major concern human health cosideration.
RISK COMMUNICATION It is the interactive exchange of
information and opinions throughout the risk analysis process .• RISK
• RISK RELATED FACTORS• RISK
PERCEPTIONS• EXPLANATION
OF RISK ASSESSMENT
FINDINGS• THE BASIS OF
RISK MANAGEMENT
DECISIONS
RISK ASSESSORSRISK MANAGERS
CONSUMERS INDUSTRY
THE ACADEMIC COMMUNITY INTERESTED
PARTIES
Communicate to
DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESS
RISK MANAGEMENTRisk Evaluation
Option AssessmentOption Implementation
RISK ASSESSMENTHazard identification
Hazard characterization
Exposure Assessment
Risk Charcterization
RISK COMMUNICATION
HACCP SYSTEM
HAZARDANALYSIS CRITICAL CONTROL POINT
HACCP is a system which Identifies, Evaluates and Control hazards , significant for food safety.
Evolution of HACCP System
EVOLUTION OF HACCP SYSTEM Developed for micro biological
food safety of ASTRONAUTS
Original system Drawn up by Pillsbury Company
working with NASA and the US military
HACCP Terminology
HACCP TERMINOLOGY CCP
CCP is an operation(practice,process,procedure or location) at which a preventive or control measure can be exercised that will eliminate, prevent or minimize a hazard or several hazard.
CRITICAL LIMITThe value of a monitored action which
separates the acceptable from unacceptable.
CONTROL POINT It is an operation at which preventive and/or
control actions are taken because of good manufacturing practices,regulations,product reputation, corporate/company policies or aesthetics.
Such distinction between CCP and CP are one of the unique features of HACCP System. This allows setting priorities on risk and emphasizes operations that offer the greatest potential for control.
CORRECTIVE ACTION
It is a specified prompt action to be taken when the criteria are not met or when the results of monitoring the CCP indicates a trend towards loss of control.
VERIFICATION
Review of monitoring records to determine whether the HACCP system is in place and functioning as planned and to ensure that monitoring is carried out effectively and efficiently.
DECISION TREE A sequence of Questions applied
to each process step with a potential hazard to identify which process steps are critical to food safety.
7-HACCP Principles
7-HACCP PRINCIPLES1. Conduct Hazard Analysis-
Process flow diagram. Identify hazards and Preventive measure
2. Determine CCP’s in process Establish the points where control is critical to mange the
safety of the product.3. Establish critical limits for preventive
measures associated with each identified CCP
The critical limits describe the difference between safe and unsafe product at the CCPs
These must involve a measureable parameter and may also known as the absolute tolerance for the CCP
4. Establish a system to monitor control of the CCP.
Specify monitoring requirements for management of the CCP within its critical limit.
It involves specifying monitoring actions along with frequency and responsibility.
5. Establish the corrective action to be taken when monitoring
Act to bring the process back under control. Act to deal with product manufactured while the
process was out of control.
6. Establish procedures for verification to
confirm that the HACCP system is working effectively
7. Establish documentation concerning all
procedures and records appropriate to these principles and their application.
Application Stages of HACCP
APPLICATION STAGES OF HACCP
Determine the terms of reference Assemble and Train
the HACCP teamDescribe the processes/products Identify intended useConstruct flow diagram
On-ste verification of flow diagramList all potential hazards
Conduct a Hazard analysisDetermine control measures
Determine CCPsEstablish critical limit for each CCP
Establish a monitoring system for each CCP
Establish Corrective Action for Deviations that may occurEstablish Verification Procedures
Establish record keeping and DocumentationReview the HACCP plan
NEED FOR HACCP Ensuring Food Safety
Preventing food borne diseases outbreak
International obligations-SPS,TBT
Benefits of Implementing HACCP
BENEFITS OF IMPLEMENTING HACCP
To consumers Reduced risk of food borne diseases
Increased confidence in food supply
Increased awareness of basic hygiene
Increased quality of life(health & socio-economic)
To industry Increased market access
Reduction in production costs through reduced wastage and recall of food
Increased consumer and government confidence
Mitigating the business risk
Benefits toGovernment Improved public health
Reduced public health cost
Enhanced facilitation of International Trade
Increased confidence of the community in the food supply