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HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

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·        
HACCP is a systematic
preventive approach to food safety from biological, chemical, and physical
hazards in production processes that can cause the finished product to be safe
and design measurements to reduce these risks to safe level.<o:p></o:p>

·     HACCP is referred as the
prevention of hazards rather than finished product inspection.·   Used at all stages of a food chain, from food production and preparation processes
including packaging, distribution,
etc.

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<h2 style="margin-top: 0.05pt;">History of HACCP</h2>

·        
1974 - HACCP was included in regulations by USFDA for low acid canned foods.<o:p></o:p>

·         1979 - HACCP concept addressed in national food conference on
food production.<o:p></o:p>

·        
1980 - HACCP concept gained acceptance in many other countries.·        
Food and drug administration (FDA) & the united states
department of agriculture (USDA) mandate HACCP programs for juice and meat as an
effective approach of food safety and protecting public health.

·        
Meat - USDAJuice-FDA.·         Juice - FDA.Qualities of
the HACCP system<h2 style="line-height: 250%; margin-bottom: 0in; margin-left: 10.0pt; margin-right: 318.15pt; margin-top: 0in; margin: 0in 318.15pt 0in 10pt; text-indent: -3pt;"><o:p></o:p></h2>

·        
Systematic – All the potential hazards
are identified before there is a problem.·        
Efficient – It
concentrates the control effort at the stages where the risk is potentially the
highest.

·        
On The Spot – The processes can be
controlled immediately by the food business.

<h2>Critical Control Point</h2>

·        
Critical Control Point
(CCP) is an identifiable point
in the production chain where
a hazard may occur. Action is
taken to prevent the hazard from occurring.<o:p></o:p>

<p class="MsoListParagraph" style="line-height: 145%; margin-bottom: 0in; margin-left: 25.0pt; margin-right: .4in; margin-top: 5.0pt; margin: 5pt 0.4in 0in 25pt; mso-list: l1 level1 lfo1; tab-stops: 25.05pt; text-indent: -0.25in;">·        
This can either
be a point, step or procedure at which control
can be applied and is essential
to prevent or eliminate a hazard or reduce it to an acceptable level.<o:p></o:p>

<p class="MsoListParagraph" style="line-height: 145%; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 28.95pt; margin-top: .45pt; margin: 0.45pt 28.95pt 0in 25pt; mso-list: l1 level1 lfo1; tab-stops: 25.05pt; text-indent: -0.25in;">·        
A CCP can be used to control more than one hazard –
refrigeration storage CCP. Alternatively, several CCPs may be needed to control
one hazard.<o:p></o:p>

<h2 style="tab-stops: 200.35pt;">Principles of HACCP                           </h2>

Principle 1 - Conduct a
hazard analysis <o:p></o:p>

Principle 2 -
Determine critical control points (CCPs) <o:p></o:p>

Principle 3 -
Establish critical limitsPrinciple 4 - Establish monitoring
proceduresPrinciple 5 - Establish corrective
actions

Principle 6 -
Establish verification procedures <o:p></o:p>

Principle 7 -
Establish record-keeping and documentation procedures <o:p></o:p>

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<h2>HACCP Process Flow Map</h2>

·        
Purchase from Controls Approved Suppliers.·        
Delivery from Approved Suppliers, Delivery vehicle
inspection, Visual checks of product and date
codes.·        
Storage : Maintain correct temperatures ,Segregation of products, Stock rotation·        
Preparation: Separation of raw and prepared food Colour coding system, Clean and sanitized utensils and work areas, Minimize
handling and time, keep at room temperature.·          
Cooking: Cook thoroughly to Core temperature 75oC.

·        
Food holding: Hot Hold Maintain above 63oC, Cold Hold Store below 5oC, Cover the food.·        
 Service: Maintain
the correct temperatures, Clean and sanitized utensils, Minimize handling.

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<h2 style="text-align: center;"><span style="font-family: Symbol; font-size: small; line-height: 145%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">CODEX STEPS AND PRINCIPLES OF HACCP</h2>

<h1 style="margin-right: 3.8pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrPAWYyGJvHl6ZmSSh1c2hIFm9HmRJIJ2ZQW_3wPr1WrVS8yP8Nx5D1OCroepnDrPDQxKpFAfklBkYsQWJ8t0LxcWWwXcS55XeOGlFkOxW7TibKws3HrUmhWUF9yBmkCcJOB9L5LqNO8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="540" data-original-width="940" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrPAWYyGJvHl6ZmSSh1c2hIFm9HmRJIJ2ZQW_3wPr1WrVS8yP8Nx5D1OCroepnDrPDQxKpFAfklBkYsQWJ8t0LxcWWwXcS55XeOGlFkOxW7TibKws3HrUmhWUF9yBmkCcJOB9L5LqNO8/w572-h310/image.png" width="572" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div></h1><h2 style="text-align: center;"><span style="font-family: Symbol; font-size: medium; line-height: 34.8px; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">PREREQUISITE CRITERIA FOR APPLICATION OF HACCP</h2><h1 style="margin-right: 3.8pt;"><div class="separator" style="clear: both; text-align: left;"></div></h1><h1 style="margin-right: 3.8pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnZ3mYYODJQ4P9U3k2iswze9AhdnDbHg_P1Wj2t0FC0oD0urLb7g8agzXNJEXXa9fEIjh01J3yv7YhcCI3uhblMCceV-JOwffz8HRHozSK-rH9B6livu5_sRC-xyx45XMu3AnMP5ISQw/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="504" data-original-width="979" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnZ3mYYODJQ4P9U3k2iswze9AhdnDbHg_P1Wj2t0FC0oD0urLb7g8agzXNJEXXa9fEIjh01J3yv7YhcCI3uhblMCceV-JOwffz8HRHozSK-rH9B6livu5_sRC-xyx45XMu3AnMP5ISQw/w565-h327/image.png" width="565" /></a></div></h1></div>

Benefits of HACCP

·        
Saves business money in the long
run.<o:p></o:p>

·        
Avoids poisoning your customers.<o:p></o:p>

·        
Food safety standards increase.<o:p></o:p>

·        
Ensures that everything are compliance with the law.<o:p></o:p>

·        
Food quality standards increase.<o:p></o:p>

·        
Organizes process to produce safe food.<o:p></o:p>

·        
Organizes staff, promoting teamwork and efficiency.<o:p></o:p>

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<h2>Disadvantages of HACCP<o:p> </o:p></h2>

·        
Requires technical, human and material resources not always available
at the company.<o:p></o:p>

·        
Requires sincere effort and involvement of all elements of the organization.<o:p></o:p>

·        
Demands time availability.<o:p></o:p>

·        
Implicates a change in attitude.<o:p></o:p>

·        
Cost effective.<o:p></o:p>

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HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS · HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be safe and design measurements to reduce these risks to safe level. · HACCP is referred as the prevention of hazards rather than finished product inspection.· Used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. History of HACCP · 1974 - HACCP was included in regulations by USFDA for low acid canned foods. · 1979 - HACCP concept addressed in national food conference on…

HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINT

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