Mohamed Hossany Negm

Senior Technical Support Specialist and Marketing

Masters Degree, Poultry Science
TEL:00201123223874
Faculty of Agriculture Zagazig University

22000
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 HACCP
Hazard Analysis Critical Control
Points

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HACCP

= HA
=CCP

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.
.
.
.
.
( ).

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( )CCP
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( ).
( ) CCP
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1960 ()Pillsbury


.
1970 .
1973
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(Recommendation of National Academy
)Science

1985
()NAS
( :
)

.
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( )HACCP


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()Codex Commission Food Healthy
( )CCFH 1993




()General principle of food hygiene
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 :
(.)GMP
(.)SSOP


.

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:

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 ()GMP


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: GMP
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:






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-1
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-2
( pH,

)aw

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 -3

( )flow diagram

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-4

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.
(.)CCP
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(
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( ).
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 :
Hazard Analysis

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 :
:
-1 :
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-2 :
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-3 :
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 :
)Critical Control Points (CCP

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 CCP

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pH
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GMP, SSOP
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Decision Tree to identify CCP

( )
CCP

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 : CCP

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 :
Establish critical limits for
each CCP

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(
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 :
Establish monitoring systems for each CCP

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.

. CCP
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(. )pH
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Corrective Actions

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:
Establish procedures for verification
that HACCP is working correctly

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:
. . . :
(Audit ).
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Validation



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:
Establish effective record keeping
procedures that document the
HACCP system.

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