THE HAZARD ANALYSIS

CRITICAL CONTROL
POINT (HACCP)
 THE HAZARD ANALYSIS
CRITICAL CONTROL POINT
SYSTEM
Is a prevention based safety program
that identifies and monitors the hazards
associated with food production
is designed to anticipate and control
problems before they happened
It provides the most effective and
sufficient way to ensure that food
products are safe
2 BENEFITS OFFERED
1. The HCCP system enables food managers to
identify the foods and processes that are most
likely to cause foodborne illnesses
2. HCCP system more accurately describes the
overall condition of the establishments
 THE SEVEN
PRICIPLES IN A
HACCP SYSTEM
PRINCIPLE 1- HAZARD ANALYSIS

this involves identifying hazard that

might be introduced to food by certain
food production practices or the
intended use of a product
hazards- (biological, chemical, and
physical) are conditions which may pose an
unacceptable health risk to the consumer
EXAPLES OF HAZARDOUS
FOODS
Meat
Dairy products
Poultry, eggs
Cooked foods (beans, pasta,
potatoes)
Cut cantaloupe and raw seeds
sprouts
CLASSIFICATIONS OF HAZARDS
Biological- an organism, or substance derived
from an organism, that poses a threat to
(primarily) human health.
-this includes viruses, parasites and
fungi
Chemical- are toxin substances that may occur

naturally or may be added during the

processing of foods.
Physical-are hard or soft objects in food that can

contaminate the food(metal,

jewelry, hair pins)
PRINCIPLE 2- IDENTIFY CRITICAL
CONTROL POINTS (CCPS)
CITICAL CONTROL POINT(CCP)
-is an operation (practices,
preparation step, or procedures) in
the flow of food which will prevent,
eliminate, or reduce hazard to
acceptable level
-it provides kill step(destroys
bacteria) or a control step(prevents
or slows down the rate of the
bacteria
EXAMPLES OF CCPS:
Cooking, reheating, and hot holding
Chilling, chilled storage, and chilled display

Receiving, thawing, mixing ingredients, and

other food-handling stages
Product formulation(reducing the pH of a food to
below 4.6 or Aw to .85 or below)
PRINCIPLE 3- ESTABLISH THE CRITICAL LIMITS
M(THRESHOLDS) WHICH MUST BE MET AT EACH
CRITICAL CONTRL POINT

Critical Limits-it must be specified and validated if

possible for each Critical Control Point. In some
cases more than one critical limit will be
elaborated at a particular step
CRITERIA MOST FREQUENTLY USED

Critical limit Boundaries of food safety

Time Limit the amount of time food is in the
temperature danger zone during preparation
and service processes to 4 hours or less
Temperature Keep potentially hazardous foods at or
below 41 degrees F or at or above 135
degrees F
Maintain specific cooking, cooling, reheating
and hot holding temperature
Water Activity Foods with a water activity (Aw) of.85 or less
do not support growth of disease-causing
bacteria

pH Disease-causing bacteria do not grow in

(acidity level) foods that have a pH of 4.6below
EACH CCP HAS ONE OR MORE CRITICAL LIMITS TO
MONITOR TO ASSURE THAT HAZARDS ARE:

Prevented
Eliminated

Reduce to acceptable level

PRINCIPLE 4-ESTABLISH
PROCEDURES TO MONITOR CCPS
Monitoring
Is a critical part of the HACCP system and
provides written documentation that can be
used to verify that the HACCP system is
working properly
is a planned sequence of measurements or
observations to ensure the product or
process is in control (critical limits are being
met).
Is necessary to ensure that the process is
under control at each critical control point
PRINCIPLE 5- ESTABLISH THE CORRECTIVE ACTION
TO BE TAKEN WHEN MONITORING SHOWS THAT A
CRITICAL LIMIT HAS BEEN EXCEEDED

1st. Determine what went wrong

2nd. Choose and apply the appropriate corrective4
action
PRINCIPLE #6 RECORD KEEPING

The HACCP system requires the preparation and

maintenance of a written HACCP plan together
with other documentation. This must include all
records generated during the monitoring of each
CCP and notations of corrective actions taken.
Usually, the simplest record keeping system
possible to ensure effectiveness is the most
desirable.
PRINCIPLE #7 VERIFICATION

Verification has several steps. The scientific or

technical validity of the hazard analysis and the
adequacy of the CCP's should be documented.
Verification of the effectiveness of the HACCP