Hazard Analysis and Critical Control Point

HACCP system
HACCP introduction
.
Food Safety

....
Critical Control Points
.
,
.
:
Good Manufacture Practice
Hazard Analysis
Critical Control Points
) (

.

-
-
-
+ + =
,
Traceability
)( ) (

 :
) ) -
) 75 5
)
) )
)
).... )(
) )
Haccp history
1959
:

)-.... )( , ) ( , ) -
Pillsbury company
.
, 1971
. 3
. 1973
1985 )
( ....
.
1989
)---(
. 1991
. decision tree 1992
7&6 codex 1997
:
Hazard Analysis And Critical Control Points System and Guidelines for Its Application.
HACCP benifits
+ + =
.

 :

) . )
,
). )
) ,
)
. --
, )

.(
>-- ) (
). )
Terms and definitions
HACCP)):
) Hazard Analysis )
) Critical Control Points )
(HACCP plan):
. ,
) (FLOW CHART :
.
(HACCP team):
.
(Hazard):
.
(Hazard Analysis):
-
.
(Corrective Action):

 .
(Critical Limit):
.
(CCP- Critical Control Point):
. ) (
(Monitoring):

)).
(Decision Tree):

.
(Haccp Control Chart):
+
.
(Verification):
.
(Validation):
). )
(Haccp Documentation System):
- ....). ) -
(Cross Contamination):
.
:
.
Microbiological Hazards:

 - - - Pathogenic Bacteria : -
.......
) (2000 ,
!! ,
.
,
: C 73
. C 73
A VIRUS:
-1- :
initial bacterial count -2- ,
-3- ,
-4- ,
)
( ..
microbial pollution Sources of:
(Water) :
.

.


6 ,

, ,
(Air) :
) (Aerobic ,
, ) (Anaerobic ,
. ) (Micro Aerofilic
) (Air Born Diseases
- -
(Human):
3000 ) ( - --
.
(Cross ,

. )Contamination
)
).
.... =

) (E.Coli ) (Coliform
) (Because They Are Fecal Contamination Group
: +
.
(Animal and Insects):
,
.

.
,
(Good )(Pest Control
)Hygienic Practice
(Equipments) :
) , , (....

) (Cross Contamination
.
(Packaging) :
) (
.
, ) (Disposable
.
Chemical Hazards:
) - -(
) )
(Chemicals Used In Agricultures):
:-

 ........ -
,

.
(Chemicals Used In Industries):

.
.

(Chemical Residue) .
(Natural Toxin): ) (
:
: ,
.......
: ......
....). ) , ,
(Environmental Contamination):
-
......
.
:
........

PHYSICAL HAZARDS:
) Foreign Objects )
.

.
:
): )
...... , , ,

:
. - - -
:
)....... ) -
:
.
(Sabotage) :

.
) (
). )
:
( Metal Detector).
.
.
......
). )
Steps of HACCP Implementation:

.
:
Formation of the HACCP team
) Describing the food (ingredient , packaging , processing..
Identifying the consumer and the aim of usage
process flow chart
verification of the process flow chart

 :
Hazard Analysis
Determine CCPs
Establish A Critical Limit For Each CCP
Establish Monitoring System
Establish Corrective Action
Establish Verification Procedures
Establish Record Keeping and Documentation System
:
FORMATION OF THE HACCP TEAM
). )
:
:
:
:
:

+
. ) (Verification
:




:





) (
:




) Descripting the food (ingradient , packaging , processing.. 2-
) - - - -
- - .........-
Identifying the consumer and the aim of usage 3-
) .... )

: )(
) (
.
Process flow chart 4-

+

): : )
-
-
..........
- -

 ) (.. .......
.
Verification of the process flow chart 5-

:
=
Hazard Analysis 6-


)(
:
--- *
- - *

- - - *

:
: HIGH RISK FOOD
... - - - -
Food AVERAGE RISK
-.........--
LIMITED RISK FOOD
.....--- - -
Determine CCPs 7-
Decision Tree

CCPs.


)
(

HACCP
Establish a critical limit for each CCP 8-



......- (PH)- : --
TIME TEMPRATURE
HANDLINING
, , ,
.........
:
:

CL

71 15 /

20-15
90-45

 Establish monitoring system 9-

CCP **
.
W & H 4
... - - WHAT TO MONITOR:
)... ) - WHERE TO MONITOR:
..... WHEN TO MONITOR:
- - WHO WILL BE THE MONITOR:

(ORGANOLIPTICAL TEST) - HOW TO MONITOR:
INFRARED THERMOMETER & CORE THERMOMETER.......
Establish corrective action -10
.

.
) (
.

.
:
.
Establish verifecation procedures 11-
) -
) ... -

- - .....
) (



) )





,
INTERVALS
Establish record keeping and documentation system 12-

.
F.D.A.. , (( ((
) Traceability )
.
: - -
..... -
) :
....).
:
.

, : ...... 7:30 ,7:15 , 7:00
.
+ ) (
W & H 4
.
:




) (NON CONFORM
.
. ..
Examples of HACCP documents
:

07:30
RF 3


3-5
4,8

20:15
RN1


85
10

FIFO

15

5-4

:
) (

) (
) (HACCP
:....................................................................................
......................................................................................................
............................................................................ METHOE.......KISS.....................
:
...............................................................
..................................
..................................
) ( ) (

:

:
:
) ..... (
.........................................................

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.....................................................................................
) (
:
) - ....... (
) (
:

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