Description of HACCP Principle

1. Hazard Analysis and Critical Control
Point (HACCP) System and
Guidelines For Its Application

2. What is HACCP ?
What is HACCP Stand for ?
A systematic approachapproach in identifying, evaluatingidentifying, evaluating
and controlcontrol food safety hazardsfood safety hazards
IdentifiesIdentifies and monitorsmonitors specific food borne hazards
that can adversely affect the safety of food productthat can adversely affect the safety of food product

4. Chronology of HACCP Development
• Develop from P-D-C-A
• 1959 Pillsbury & NASA Food safety
program for astronaut
• 1971 USA distribute HACCP concept
• 1985 Codex added HACCP to
General Principles of Food Hygiene
(Codex-GMP)

5. Chronology of HACCP Development
ProcessInput Out put
GMPs
HACCP
Food
Safety
Production process
Raw material
Premise & environment
Machine & equipment
Food Handler

6. Hazard Analysis
The process of collecting and evaluating information on hazards
and conditions leading to their presence to decide which are
significant for food safety and therefore should be addressed in
the HACCP Plan
Critical Control Point
A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an
acceptable level

7. 5 Preliminary Step

8. 5 Preliminary Step
•Genba: Real Place
•Genbutsu: real thing
•Genjitsu: actual Situatuin
•Genba: Real Place
•Genbutsu: real thing
•Genjitsu: actual Situatuin

9. HACCP Principles
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
6.1 Hazard Identification & Analysis :
Raw material,
Ingredient,
packaging
Production
processes
FG Storage,
Delivery

10. HACCP Principles
Material/ process
step
Potential
Hazard(s)
No. Process
“Step title”
ID Step No.
Step title
6.1 Hazard Identification & Analysis :
Table for Hazard AnalysisTable for Hazard Analysis

11. HACCP Principles
Identify the cause of this hazard:
contamination, increase number,
survival
ID Step No.
Step title
Material/ process
step
Potential
Hazard(s)
No. Process

12. HACCP Principles
Source(s) of Potential HazardSource(s) of Potential Hazard
Man : Lack of knowledge & awareness
Material : Type / sources of Raw materials
Machine : Maintenance, installation
Measurement: Efficiency, technique
Method : Work Instruction
Environment : Management of work environment
(Glass Control, etc.)

13. HACCP Principles
Sources of information:Sources of information:
1. Record
2. Customer complaint
3. Scientific knowledge
4. In house experiment
5. Standard, Regulation

14. HACCP Principles
Fresh Egg
Mix with ingredients
(vegetable mixes)
Fried in Pan
Vegetable oil
Serve
#1
#2
#3
#4
#5Production of Omlet

15. HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/ process
step
Potential Hazard(s)
Type How to become
hazard
1. Fresh Egg B: Salmonella sp. Salmonella penetrate
into egg through “crack”
on egg shell
C: Alfatoxin Contamination from
feed production
P: Metal shard None

16. HACCP Principles
Any action and activity that can be used to
prevent or eliminate a food safety hazard
or reduce it to an acceptable level
6.2 Control Measure Identification :
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :

17. HACCP Principles
Control measure(s) sample :-
Biological H Chemical H Physical H
Temp,
time, pH
Control quantity of use
Pre requisite
program
Determine Maximum
Residue outlet
Control food sources
Use foreign
material detector
Pre requisite
program
Pre requisite
program

18. HACCP Principles
Table for Hazard AnalysisTable for Hazard Analysis
Material/
process
step
Potential Hazard(s) Control Measure(s)
Type How to become
hazard
1. Fresh Egg B:
Salmonella
sp.
Salmonella
penetrate into egg
through “crack” on
egg shell
1. Inspection before
receiving (WI)
2. Approved Supplier
3. At step #4, can
eliminate this hazard
C: Alfatoxin Contamination
from feed
production
1. Approved Supplier
2. COA from supplier
P: Metal
shard
None -

19. HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard and
how it can cause diverse affect
2. Determine “Control Measure(s)”

20. HACCP Principles
6.3 Hazard Assessment :
6.6. Conduct a Hazard Analysis :Conduct a Hazard Analysis :
Evaluate the significant of hazard(s) by assessment from:-
The likely occurrences and severity of their adverse health effects
Likelihood/ severityLikelihood/ severity

21. HACCP Principles
Severity
Likelihood
• Adverse affect to health; death, etc
for example E.coli 0157:H7
•Toxin in high quantity, sudden effect
•Food Law / regulation
• Frequently occur
• Out break

22. HACCP Principles
6.3 Hazard Assessment :
Source of information
Technical knowledge
Experience
Results of controlResults of control
from pre-requisitefrom pre-requisite
programprogram Journal, text book,
Internet, etc.

23. HACCP Principles
Likeli
hood
1 =
Low
Rarely occur < 1 / 1 year
2 =
Mediu
m
Some ( 1 / month)
3 =
High
Usually occur > 12 / year
Severi
ty
1 =
Minim
Annoying (for example; hair)
Example: How to evaluate the likelihoodExample: How to evaluate the likelihood

24. HACCP Principles
Repeated failures may indicate that
decisions made in the Hazard Analysis
are not supported.

25. HACCP Principles
Likelihoo
d
Severity
1
Low
2
Medium
3
High
1 :
Minimal
1 2 3
2 : High 2 4 6
3 : Fatal 3 6 9Scores :
1-2 : use control measures – no specific a
3-9 : use decision tree
ant or Hazard Assessment = Likelihood x Severity
Example: How to evaluate the likelihoodExample: How to evaluate the likelihood

26. HACCP Principles
Materia
l/
proces
s step
Potential Hazard(s)
Control Measure(s) Evaluate the significant of
hazard(s)
Type How to
become
hazard
Note S L Co
1. Fresh
Egg
B:
Salmonel
la sp.
Salmonella
penetrate
into egg
through
“crack” on
egg shell
1. Inspection
before receiving
(WI)
2. Approved
Supplier
3. At step #4, can
eliminate this
hazard
Acceptance
level of salmo
in food = not
detect
3 1 3
C:
Alfatoxin
Contaminati
on from
feed
production
1. Approved
Supplier
2. COA from
supplier
No further
process can
eliminate
Frequently
3 3 9

27. HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
Evaluate the significant of Hazard

28. HACCP Principles
WorkshopWorkshop
Using Hazard Analysis form :-Using Hazard Analysis form :-
1. Identify potential hazard and
how it can cause diverse affect
2. Determine “Control Measure(s)”

29. HACCP Principles
CCP Determination
• Determine if that process
step is CCP or not
• How to use “Decision Tree”
7. Determine Critical Control Point:7. Determine Critical Control Point:

30. HACCP Principles
Characteristic of CCP
• Adverse affect of hazard(s) at that step can be prevented
or
• Hazard(s) can be eliminate
or
•Hazard(s) can be reduced to acceptable level
7. Determine Critical Control Point:7. Determine Critical Control Point:

31. HACCP Principles
Significant of Hazard
Severity Likelihood R
Stop1
3
1 1
2 1 2
3
1
1
3
3

32. HACCP Principles

33. HACCP Principles
 Codex advise to use decision tree to determine
CCP
 But it does not mean that we have to use it in every
circumstance
 Individual shall be trained how to use it

34. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or product
No Not a CCP Stop
Q1
CCPDecisionTree
7.2 CCP Decision Tree Determination

35. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety? Yes
Modify step, process or product
No Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No

36. Do preventive control measures exist?
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?
Q3
Yes No
Not a CCP Stop
•Delay time
•Cross con.
•Temp.

37. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No
Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4

38. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No
Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4
Yes
Not a CCP Stop

39. Do preventive control measures exist?
Yes No
Is control at this step necessary for safety?
Yes
Modify step, process or product
No
Not a CCP Stop
Is the step specifically designed to eliminate or reduce
The likely occurrence of hazard to an acceptable level?
Q1
Q2 Yes
CCP
No
Could contamination with identified hazard(s) occur in
Excess of acceptable level(s) or could these increase to
unacceptable level?Q3
Yes No Not a CCP Stop
Will a subsequent step eliminate identified hazard(s) or
Reduce likely occurrence to acceptable level(s)?
Q4
Yes
Not a CCP Stop
No
CCPDecisionTree