HACCP

PRESENTATION
HAZARD ANALYSIS
CRITICAL CONTROL POINT

It is a tool that
can be useful in
the prevention of
food safety
hazards.
THE HACCP SYSTEM
ATTEMPTS TO ANTICIPATE
HOW AND WHEN FOOD

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SAFETY PROBLEMS ARE LIKELY
TO OCCUR, AND THEN IT TAKE
STEPS TO PREVENT THEM
FROM OCCURRING.
SEVEN PRINCIPLES OF
HACCP

1. Conduct a Hazards Analysis

2. Determine the Critical Control Points

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3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Identify Corrective Action
6. Establish Procedures for Record
Keeping and Documentation
7. Develop a Verification System
1. Conduct Hazards Analysis

Think about the points where foods

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might be exposed to pathogens or
other contaminants, or where
conditions are most likely to
encourage the growth of pathogens
in a food.
 FOOD HAZARDS
PHYSICAL HAZARDS
CHEMICAL
HAZARDS

BIOLOGICAL
HAZARDS
2. Determine Critical Control
Points (CCP)

A Critical Control Point is

“ a point or procedure in
a specific food system
where loss of control may
result in an unacceptable
health risk.
3. Establish Critical
Limits

Critical Limits are the operational

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boundaries of the CCP’s, which
control the food safety hazards.

 Cooking Temperature:
 Storing Temperature
 Food Temperature
4. Establish Monitoring
Procedures

Monitoring is a planned

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sequence of
measurements or
observations to ensure
the product or process is
in control.
5. Identify Corrective Actions

If loss of control occur, there

must be definite steps in
place for disposition of the
product and for the
correction of the process.
6. Record keeping and
Documentation

Documentation for HACCP

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typically consists of time-
temperature logs, checklists
and forms. Document enough
information to be sure that
standards are being met.
7. Develop a Verification
System

This step is essential to

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establish procedures to
ensure that the HACCP
plan is working correctly.
STAGES OF FOOD PROCESSING
AND PRODUCTION

Purchase

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Delivery
Storage
Preparation
Cooking
Food holding
Service
 Purchase
Hazards
 Biologically, Physically and

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Chemically contaminated
products

Control
 Approved Suppliers
 Delivery
Hazards
 Biologically, Physically and
Chemically contaminated

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products

Controls
 Approved Suppliers
 Delivery vehicle inspection
 Visual checks of product and
date codes
 Storage
Hazards
 Contamination
 Multiplication of Bacteria

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Controls
 Maintain correct temperatures
 Segregation of products
 Stock rotation (FIFO)
 Preparation
Hazards
 Contamination
 Multiplication of Bacteria

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Controls
 Separation of raw and prepared
food
 Clean and sanitized utensils and
work areas
 Cooking

Hazard
 Survival of Micro organisms

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Control
 Cook thoroughly to
Core temperature 75oC
 Food Holding

Hazards
 Contamination and multiplication of bacteria

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Controls
Hot Hold Cold Hold
Maintain above 63oC Store below 5oC
Cover the food Cover the food
 Service

Hazards
 Contamination

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 Multiplication of Bacteria

Controls
 Maintain the correct temperatures
 Clean and sanitized utensils