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Food Safety Basics

Food Safety BasicsHazard Analysis & Critical ControlPoint (HACCP)

Objective: Understand the objectives, structure andpossible project uses for HACCP

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Food Safety Basics

Who Cares and Why

Saves your business money in the long run

Avoids you poisoning your customersFood safety standards increaseEnsures you are compliant with the law

Food quality standards increaseOrganizes your process to produce safe foodOrganizes staff promoting teamwork/efficiency

Due diligence defense in court.

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Origins of HACCP

Pioneered in the 1960s

during Apollo program Adopted by many food

processors and the U.S.

government Designed to minimize the

risk of food safety hazards.

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Where Does HACCP Fit in?

ISO 22000

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HACCP Basics

Used in food processing and

service Preventive and risk-based

A management tool used to

protect the food supply againstbiological, chemical andphysical hazards

Voluntary but becoming a

requirement throughintegration into ICS per buyerrequirements, ISO 22000, etc.

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Hazards

A biological, chemical or physicalagent that is reasonably likely tocause illness or injury in the absence

of its control

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Biological Hazards

Microorganisms

Yeast Mold

Bacteria

Viruses

Protozoa

Parasitic worms

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Chemical Hazards

Naturally Occurring

Intentionally added

Unintentionally added

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Physical Hazard

Any potentially harmful

extraneous matter notnormally found in food

Glass

Wood

Stones

Metal

Plastic

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Principles of HACCP Conduct hazard analysis

Identify critical control points

Establish critical limits

Monitor each CCP

Establish corrective actions

Establish verification procedures

Establish record-keeping anddocumentation procedures

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Hazard Analysis Basics

Purchase & delivery?

Storage?

Processing

Preparation?

Cooking/Re-heating?

Cooling? Hot holding?

Service?

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Control Measure Determination

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Critical Control Point Limits

Identify Critical Control

Points Determine Critical

Limits

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Setting Limits & Monitoring

Performance

Temperature reading

records Visual observation

Organoleptic analysis

Stock rotation checks Setting of safe limits

Training

Supervision

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Prerequisite Programs

Procedures, including GMPs, that address operational

conditions provide the foundation HACCP systems GMP

Good Manufacturing Practice

SCP

Sanitation Control Procedure SSOP

Sanitation Standard Operating Procedure

FMEA

Failure Mode Effective Analysis HACCP

Hazard Analysis and Critical Control Point

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Common Prerequisite Programs

Facilities & equipment

Standard operatingprocedures

Supplier controls

Production specification Personnel policies

Traceability and recalls

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Preliminary Steps | How to HACCP

Assemble HACCP team

Describe production &distribution systems

Identify intended use andconsumers of food

Develop flow diagram

Verify flow diagram

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HACCP Plan & Support Documents

Hazard Analysis Worksheet Records related to performing hazard analysis and

establishing critical limits

Data used to establish safe product shelf life

HACCP team members and their responsibilities

Summary of preliminary steps taken in the developmentof a HACCP plan

Prerequisite programs

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Elements of Verification

CCP verification activities

Calibration of monitoring devices Targeted sampling and testing

CCP record review

HACCP system verification

Observations and reviews Microbiological testing

Documentation coherency

Management review

Actual process changes

Legal compliance

Buyer confidence

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How HACCP can help USAID projects

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HACCP Wrap-up

Preventative approach to foodsafety

Can help identify processimprovements

Reduces the cost of end producttesting

Provides evidence of due diligence

Reduces the likelihood of productrecall

Enhances customer trust Improves staff motivation and

efficiency

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Food Safety Basics

Exercise

Break into three groupsand use the olive oilproduction processdiagram to describe howthe principles of HACCP

could be used in thedesign, procurement, andimplementation of aproject promoting olive oilproduction