Module 01 - lecture 04

Basic principles of the

HACCP system

basprinc 1

Safe food for all

basprinc 2

Safe food
Food that does not cause harm

to the consumer
when it is prepared and / or eaten according to its intended use
basprinc 3

Traditional food safety assurance system

GMP/GHP for safe food production

+
End- product testing for obtaining assurance of safety
basprinc 4

Why HACCP ?
Need for hygiene requirements (control measures) specific to food and process and their associated potential hazards
Prioritizing control measures Need for ensuring that essential measures were correctly implemented and carried out Need for planning of corrective measures in case of failure Need for monitoring the process parameters to be able to control safety at all times
basprinc 5

Food safety assurance

Product and process design Selection of raw material Process control Good Manufacturing Practices (GMP) Good Hygienic Practices (GHP) Good Commercialization and Use Practices HACCP

basprinc 6

HACCP concept

Identification of potential food safety problems Determination of how and where these can be prevented Description of what to do and training of the personnel

Implementation and recording

basprinc 7

HACCP principles

1. Conduct a hazard analysis

2. Determine the CCPs 3. Establish critical limit(s) 4. Establish a monitoring system 5. Establish corrective actions

6. Establish verification procedures

7. Establish documentation
basprinc 8

HAZARD

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect
Codex Alimentarius, 1997
basprinc 9

Examples of agents

Bacteria Viruses Moulds Parasites Toxins

Chemicals
Foreign material
basprinc 10

Examples of adverse health effects

Acute illness : choking vomiting abdominal cramps diarrhoea nausea fever chronic infections damage of various organs cancer

Chronic illness :

Death
basprinc 11

Acceptable levels
Not all levels (or sizes) of all agents are harmful to all individuals under all conditions Agents (contaminants) are acceptable as long as their levels remain below a certain maximum

basprinc 12

Increase or decrease in level

If an agent is present in a food at a low, acceptable, level, its increase to an unacceptable level should be prevented high, unacceptable, level, its reduction to an acceptable level should be assured

basprinc 13

Control

Noun: Having things under control Verb: To direct, regulate, command

It does not mean: to check, to test

basprinc 14

Hazard control

Prevention of contamination Prevention of increase in level

Assurance of adequate reduction

Prevention of recontamination Prevention of dissemination (spread)

basprinc 15

Critical limit

A criterion which separates

acceptability from unacceptability

Codex Alimentarius, 1997
basprinc 16

Microbiological process control

Having control over conditions which may lead to

unacceptable
or growth, survival, spread contamination with / of undesirable microorganism
basprinc 17

Example of processing for safety

Pasteurization

Safety assured by adequate heating time & temperature Reliance on monitoring to detect deviations Timely adjustments and corrective actions

basprinc 18

Critical Control Point

A step in the food chain where activities are carried out, or conditions prevail which can have an influence on the safety of the product, and where

control can be exercised over one or more factors to

prevent or eliminate a food safety hazard

or reduce it to an acceptable level
basprinc 19

Monitoring

Checking, by testing, measuring

or observing, whether a Critical Control Point (CCP) is under control

basprinc 20

Verification

Checking the implementation

and effectiveness
of the HACCP system

basprinc 21

Factors contributing to foodborne illness

Contamination - Unclean equipment - Raw materials - Insects / rodents - Aerosols / condensation - Infected handlers Survival - Inadequate cooking / reheating

Growth
basprinc 22

- Insufficient cooling / hot holding

HACCP

A structured application of the basic rules of preventing foodborne diseases

basprinc 23

Prevention of foodborne diseases

Prevent, eliminate or reduce unacceptable growth survival of spread contamination with
basprinc 24

pathogens

Controlling growth of microbes

Needed for growth

Nutrients Water Temperature

Control measure
Clean surfaces Dry surfaces Food kept hot or cold

Time

Short holding time

basprinc 25

Survival depends on

Temperature Time Quantity Food

basprinc 26

Hamburger case
E. coli inside the meat Short time heating Fat protected the bug E. coli survived, Illness and death in children Claims up to $ 13 million
basprinc 27

Codex HACCP principles

1. 2. 3. 4. 5. 6. 7. Conduct a hazard analysis Determine the CCPs Establish critical limit(s) Establish a monitoring system Establish corrective actions Establish verification procedures Establish documentation

( Definitions are given for all important terms )

basprinc 28

Raw material

Milk
basprinc 29

Potential hazards

Salmonella Campylobacter

basprinc 30

Control measure

Heating

basprinc 31

Critical Control Point

Boiling in pan
basprinc 32

Critical limit

Foam formation
basprinc 33

Monitoring

Observation of foaming
basprinc 34

Verification

Observation of foam residues

basprinc 35

Use

Drinking while still hot

( This prevents recontamination and growth which may lead to hazards )
basprinc 36

Effectiveness of HACCP
Shared responsibility :
Farmers Manufacturers Consumers

basprinc 37

Key messages

Safe food is obtained by applying HACCP "from farm to fork"

Hazards are all kinds of agents when present at unacceptable levels

Control means "having things under control"

Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP) are the basis of HACCP Anticipating hazards is the key to their prevention

basprinc 38