1. RISK ANALYSIS and HACCP SYSTEM

2. RISK DEFINED RISK is a Function of Probability of an adverse health effect and the severity of that effect, consequential to a HAZARD(s) in food.

3. COMPONENTS OF RISK ANALYSIS RISK ASSESSMENT RISK MANAGEMENT RISK COMMUNICATION

4. RISK ASSESSMENTSTEPS HAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION

5. Hazard identification Biological Chemical Physical agents Hazard characterization Qualitative and/or Quantitative Evaluation Nature of adverse effects by agents Chemical agents-a dose response Physical and Biological-dose response if data present or obtainable

7. The probability of occurrence

9. RISK MANAGEMENT Weighing policy alternatives in the light of the results of risk assessment. Selecting and implementing appropriate control options,including regulatory measures. Note:Major concern human health cosideration.

11. RISK RELATED FACTORS

13. THE BASIS OF RISK MANAGEMENT DECISIONSCommunicate to

14. DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESS RISK MANAGEMENT Risk Evaluation Option Assessment Option Implementation RISK ASSESSMENT Hazard identification Hazard characterization Exposure Assessment Risk Charcterization RISK COMMUNICATION

15. HACCP System HAZARD ANALYSIS CRITICAL CONTROL POINT

16. HACCP is a system which Identifies, Evaluates and Control hazards , significant for food safety.

17. Evolution of HACCP System

18. Evolution of HACCP System Developed for micro biological food safety of ASTRONAUTS Original system Drawn up by Pillsbury Company working with NASA and the US military

19. HACCP Terminology

20. HACCP Terminology CCP CCPis an operation(practice,process,procedure or location) at which a preventive or control measure can be exercised that will eliminate, prevent or minimize a hazard or several hazard. CRITICAL LIMIT The value of a monitored action which separates the acceptable from unacceptable.

21. CONTROL POINT It is an operation at which preventive and/or control actions are taken because of good manufacturing practices,regulations,product reputation, corporate/company policies or aesthetics. Such distinction between CCP and CP are one of the unique features of HACCP System. This allows setting priorities on risk and emphasizes operations that offer the greatest potential for control.

22. CORRECTIVE ACTION It is a specified prompt action to be taken when the criteria are not met or when the results of monitoring the CCP indicates a trend towards loss of control. VERIFICATION Review of monitoring records to determine whether the HACCP system is in place and functioning as planned and to ensure that monitoring is carried out effectively and efficiently.

23. DECISION TREE A sequence of Questions applied to each process step with a potential hazard to identify which process steps are critical to food safety.

24. 7-HACCP Principles

25. 7-HACCP Principles 1. Conduct Hazard Analysis- Process flow diagram. Identify hazards and Preventive measure 2. Determine CCP’s in process Establish the points where control is critical to mange the safety of the product. 3. Establish critical limits for preventive measures associated with each identified CCP The critical limits describe the difference between safe and unsafe product at the CCPs These must involve a measureable parameter and may also known as the absolute tolerance for the CCP

26. 4. Establish a system to monitor control of the CCP. Specify monitoring requirements for management of the CCP within its critical limit. It involves specifying monitoring actions along with frequency and responsibility. 5. Establish the corrective action to be taken when monitoring Act to bring the process back under control. Act to deal with product manufactured while the process was out of control.

27. 6. Establish procedures for verification to confirm that the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

28. Application Stages of HACCP

29. Application Stages of HACCP Determine the terms of reference Assemble and Train the HACCP team Describe the processes/products Identify intended use Construct flow diagram On-ste verification of flow diagram List all potential hazards Conduct a Hazard analysis Determine control measures Determine CCPs Establish critical limit for each CCP Establish a monitoring system for each CCP Establish Corrective Action for Deviations that may occur Establish Verification Procedures Establish record keeping and Documentation Review the HACCP plan

30. Need For HAccp Ensuring Food Safety Preventing food borne diseases outbreak International obligations-SPS,TBT

31. Benefits of Implementing HACCP

32. Benefits of Implementing Haccp To consumers Reduced risk of food borne diseases Increased confidence in food supply Increased awareness of basic hygiene Increased quality of life(health & socio-economic)

33. To industry Increased market access Reduction in production costs through reduced wastage and recall of food Increased consumer and government confidence Mitigating the business risk

34. Benefits toGovernment Improved public health Reduced public health cost Enhanced facilitation of International Trade Increased confidence of the community in the food supply