This presentation discusses about HACCP plan in food industry.

1. HACCP
HAZARD ANALYSIS CRITICAL CONTOL POINT
PRESENTED BY-
SNEHA RAJ SHARMA
MTECH DAIRY TECHNOLOGY, (1ST YEAR)
DSFT, IAS, BHU

2. Contents
Introduction
HACCP- A Preventive Approach
HACCP- Pre Requisites
HACCP-Terminology
HACCP- History
HACCP- 7 Principles and 12 Steps
HACCP- Implementation
HACCP- Benefits

3. WHO (1984) has defined food hygiene as
all conditions and measures that are
required during production, processing,
storage, distribution and preparation of
food to ensure that it is safe, wholesome
and fit for human consumption.
•Access to sufficient and safe food is a basic human necessity
•Food safety is a major determinant of health. It affects the survival, well-
being, livelihood and productivity of individuals and eventually societies.
INTRODUCTION

4. •FBOs should ensure that their food is free from hazard and occurrence of any
hazard is properly managed.
•Other properties of Food quality need to be maintained for consumer acceptance
•To accomplish this many approaches to food safety are adopted by different FBOs.
•One of the most common – HACCP

5. HACCP- A PREVENTIVE APPROACH
● The acronym HACCP, which stands for Hazard Analysis and Critical Control
Point, is one which evokes 'food safety‘.
● HACCP is an international food safety system that deals with the control of factors
affecting the ingredients, product and processing of food.
● It is widely recognized by scientific authorities and international organizations as
the most effective approach available for producing safe food.
● It is a systematic preventive approach to food safety that addresses physical,
chemical and biological hazards as a means of prevention rather than finished
product inspection
● HACCP provides a structure for assessing risks or what could go wrong and for
putting the controls in place to minimize such risks

6. HACCP- HISTORY
● HACCP originated in the 1960’s, when the National Aeronautics and Space
Administration (NASA), the Pillsbury Company, and the U.S. Army Laboratories
collaborated together to provide safe food for upcoming space expeditions.
● NASA in particular had very stringent microbiological acceptance criteria, not
wanting to risk the illness of an astronaut during a space mission.
● HACCP system was developed to assure 100% safety of the food to be used in
space in 1960 it was published and documented in 1971 in USA.
● HACCP is in use worldwide and has been endorsed by the joint FAO/ WHO
Codex Alimentarius Commission in 1985 based on its successful industrial
application.

7. HACCP- PRE-REQUISITES
● Properly applied prerequisite programmes should provide the foundation for an
effective HACCP system.
1. Good Manufacturing Practice (GMP) is a system for ensuring that products are
consistently produced and controlled according to quality standards. The overall goal of
GMP practices in the food industry is to reduce the risk of contamination, risk of
recalls, and waste
2. Good Hygiene Practices (GHP) are the set of requirements to prevent
contamination of food in order to provide safe food to the consumers. It touches on
multiple aspects of the food industry, including the food supply chain, sanitation
facilities, workers’ hygiene practices, pest control, and preventing physical and chemical
pollutants
●

8. HACCP- TERMINOLOGY
a) Hazard- A biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of its control.
b) Contamination- Exposure of food products to hazards, which can cause illness,
disease, or even death.
c) Control (verb) To take all necessary actions to ensure and maintain compliance with
criteria established in the HACCP plan
d) Control (noun)-The state wherein correct procedures are being followed and criteria
are being met.
e) Control measure-Any action and activity that can be used to prevent or eliminate a
food safety hazard or reduce it to an acceptable level.
f) Corrective action-Any action to be taken when the results of monitoring at the CCP
indicate a loss of control.

9. HACCP- TERMINOLOGY
● Control Point- Any step at which biological, chemical, or physical factors can be
controlled.
● Critical Control Point (CCP)- An Essential Point at which Control can be applied
so that a Food Safety Hazard can be PREVENTED, ELIMINATED, or REDUCED
to an Acceptable Level. It is the last step in the flow of food where a hazard can be
controlled.
● Critical Limit- A maximum and/or minimum value to which a biological, chemical,
or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to
an acceptable level the occurrence of a food safety hazard.
● Deviation- Failure to meet a critical limit

10. Step 5: On site verification of flow diagram
12 STEPS & 7 PRINCIPLES OF HACCP
Step 1: Assemble a HACCP team
Step 2: Describe the product
Step 3: Identify Intended Use
Step 4: Construct process flow diagram

11. Principle 5: Establish corrective actions
Principle 6: Verification Of HACCP Plan
Principle 7:Establish record keeping procedures
Principle 4: Establish CCP monitoring requirements
Principle 3: Establish critical limits for each critical control point
Principle 2: Identify critical control point
Principle 1 :Conduct a hazard analysis

12. IMPLEMENTATION OF HACCP
Assemble HACCP team
Describe product
01
02
•a multi-disciplinary team that includes representatives from production,
sanitation, quality control, food microbiology, etc.
•The HACCP team is responsible for developing the HACCP plan
•The HACCP team should identify the scope of the HACCP system and applicable
prerequisite programmes.
a full description is drawn of the product for which the HACCP plan is to be
prepared, including product composition, structure, processing conditions,
packaging, storage and distribution conditions, required shelf life,
instructions for use, etc.

13. Identify intended use
Construct flow diagram
03
04
• The intended use of the product by the end-user or consumer is identified.
• It is determined where the product will be sold as well as the target group
•A flow diagram that covers all steps in the production of a specific product,
including any applicable rework, should be constructed
•The flow diagram should indicate all inputs, including those of ingredients and
food contact materials, water and air if relevant
•Flow diagrams should be clear, accurate and sufficiently detailed to the extent
needed to conduct the hazard analysis.
05 On-site confirmation of flow diagram
The HACCP team should confirm the processing operation against the
flow diagram during all stages and hours of operation and amend the flow
diagram if necessary.

14. Conduct a hazard analysis
Determine critical control points (CCPs)
06
07
•Using the flow diagram, the team should list all the hazards – biological, chemical
or physical – that may reasonably be expected to occur at each process step, and
describe the preventive measures that can be used to control such hazards
•Critical Control points are to be determined only for hazards identified as
significant as of the result of a hazard analysis.
•CCPs are established at steps where control is essential and where a deviation
could result in the production of a potentially unsafe food.
•There may be more than one CCP in a process at which control is applied to
address the same hazard
•Similarly, a CCP may control more than one hazard
•To identify a CCP, a decision tree approach, may be used
• When applying the decision tree, you need to remain flexible and use common
sense to avoid, wherever possible, unnecessary control points throughout the whole
manufacturing process

15. Establish critical limits for each critical control point
08
09
•Critical limits establish whether a CCP is in control, and in doing so they can be used to
separate acceptable products from unacceptable ones.
• These critical limits should be measurable or observable.
• In some cases, more than one parameter could have a critical limit designated at a
particular step
•Critical limits for control measures at each CCP should be specified and scientifically
validated to obtain evidence that they are capable of controlling hazards to an acceptable
level if properly implemented.
Establish CCP monitoring requirements
•Monitoring of CCPs is the scheduled measurement or observation at a CCP relative to
its critical limits.
• The monitoring procedures should be able to detect a deviation at the CCP
•Where possible, monitoring of CCPs should be continuous
•Physical and chemical measurements are usually preferred to microbiological testing
because physical and chemical tests can be done rapidly and can often indicate the control
of microbial hazards associated .

16. Establish corrective actions
10
11
•The corrective actions taken when a deviation occurs should ensure that the CCP
has been brought under control and food that is potentially unsafe is handled
appropriately and does not reach consumers
•Details of the corrective actions, including the cause of the deviation and product
disposition procedures, should be documented in the HACCP records. Periodic
review of corrective actions should be undertaken to identify trends and to ensure
corrective actions are effective.
Verification Of HACCP Plan
Develop a verification procedure to ensure that the HACCP system is working
correctly. The procedure should include the frequency of verification, which should
be conducted by a responsible and independent person. Examples of verification
include auditing methods, random sampling and analysis, etc.
12 Establish documentation and record keeping
The HACCP system requires efficient documentation and accurate record keeping. For
example, hazard analysis, identified CCPs and their limits (including revisions, if any)
should be documented. Examples of records are CCP monitoring records, records of
deviation found and corrective action taken on them, etc.

17. BENIFITS OF HACCP
Saves your business money in the long run
Avoids you poisoning your customers
Food safety standards increased
Ensures you are compliant with the law
Food quality standards increase
Organises your process to produce safe food
Organises your staff promoting teamwork and efficiency
Due diligence defence in court

18. CONCLUSION
● Increasing awareness and commitment to food safety and quality has lead to
evolvement of a number of proactive and preventive approaches to food safety
● The HACCP concept was developed in the 1960’s as a system to ensure the safety
of food products. Its introduction signaled a shift in emphasis from end product
testing to preventive control at all stages of food production.
● The HACCP system was initially developed for use by food processors for
preventing food-borne hazards. However, the application of the HACCP system
has been expanding to form a basis for regulated food control and as a standard
for international food trade.
● If appropriately applied, HACCP is a more economically efficient approach to
food safety regulation than command and control (CAC) interventions

19. ● GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 - Adopted in 1969.
Amended in 1999. Revised in 1997, 2003, 2020. Editorial corrections in 2011.
● Kamboj, Sahil, Neeraj Gupta, Julie D. Bandral, Garima Gandotra, and Nadira
Anjum. "Food safety and hygiene: a review." International Journal of Chemical
Studies 8, no. 2 (2020): 358-368.
● Ibrahim, Osama O. "Introduction to hazard analysis and critical control points
(HACCP)." EC Microbiology 16, no. 3 (2020): 1-7.
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