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basprinc 1
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
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
basprinc 6
HACCP concept
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 :
Chronic illness :
Death
basprinc 11
choking
vomiting
abdominal cramps
diarrhoea
nausea
fever
chronic infections
damage of various organs
cancer
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
basprinc 13
Control
Hazard control
basprinc 15
Prevention of contamination
Prevention of recontamination
Critical limit
A criterion which separates
acceptability
from
unacceptability
Codex Alimentarius, 1997
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basprinc 18
Reliance on monitoring
to detect deviations
Monitoring
basprinc 20
Verification
basprinc 21
Factors contributing to
foodborne illness
Contamination - Unclean equipment
- Raw materials
- Insects / rodents
- Aerosols / condensation
- Infected handlers
basprinc 22
Survival
Growth
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
basprinc 25
Control measure
Nutrients
Clean surfaces
Water
Dry surfaces
Temperature
Time
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
Raw material
Milk
basprinc 29
Potential hazards
Salmonella
Campylobacter
basprinc 30
Control measure
Heating
basprinc 31
Boiling in pan
basprinc 32
Critical limit
Foam formation
basprinc 33
Monitoring
Observation of foaming
basprinc 34
Verification
Use
Effectiveness of HACCP
Shared responsibility :
Farmers
basprinc 37
Manufacturers
Consumers
Key
Key messages
messages
basprinc 38