hazzard analysis critical control point

1. ‫هاسب‬ ‫نظام‬)HACCP(
‫التحكم‬ ‫ونقاط‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬
‫الغذائية‬ ‫بالمنشآت‬ ‫الحرجة‬
.‫د‬‫الشريف‬ ‫طلعت‬ ‫محمد‬ ‫لمياء‬ .‫ولء‬ ‫د‬
‫الشريف‬ ‫على‬ ‫محمود‬
"‫باحث‬‫ب‬ ‫أول‬"‫الحيوان‬ ‫صحة‬ ‫بحوث‬ ‫معهد‬
‫أسيوط‬ ‫بيطري‬ ‫معمل‬

2. ‫ه‬ ‫ما‬‫و‬‫هاسب‬ ‫نظام‬)HACCP(‫؟‬
•‫بب‬‫ب‬‫بب‬‫هاس‬ ‫نظام‬ ‫يعرف‬ ‫بنب‬‫أ‬ ‫بنبب‬‫يمك‬‫انه‬ ‫على‬"‫تحليل‬
‫ل‬‫مص‬‫ا‬‫ونق‬ ‫الخطر‬ ‫در‬‫ا‬" ‫الحرجة‬ ‫التحكم‬ ‫ط‬
‫أى‬‫الخطار‬ ‫مصادر‬ ‫لى‬‫ع‬ ‫للتعرف‬ ‫ية‬‫المنهج‬ ‫قة‬‫الطري‬ ‫نه‬‫أ‬
‫ب‬‫ب‬‫با‬‫وتقييمه‬) ‫عليها‬ ‫ببطرة‬‫ب‬‫بي‬‫والس‬1988)ICMSF , 1992 &
Bryan
•‫الغذية‬ ‫ببور‬‫ب‬‫بت‬‫دس‬ ‫ب‬‫ب‬‫به‬‫عرف‬ ‫بابب‬‫كم‬ ‫بوب‬‫أ‬Codex Alimintarious
‫الخطار‬ ‫مصادر‬ ‫بىب‬‫ل‬‫ع‬ ‫للتعرف‬ ‫بهبب‬‫طريق‬ ‫بهب‬‫ن‬‫أ‬ ‫بىب‬‫ل‬‫ع‬
‫عليها‬ ‫للسيطرة‬ ‫المحددة‬ ‫الوقائية‬ ‫والجراءات‬
(WHO Codex Alimintarious Commission 1993 /Joint FAO)

3. ‫تاريخية‬ ‫لمحة‬
‫هاسب‬ ‫نظام‬ ‫نشأ‬ ‫أين‬‫؟‬
‫عام‬ ‫سب‬‫الها‬ ‫نظام‬ ‫فكرة‬ ‫أت‬‫بد‬1960‫عندما‬
‫الى‬ ‫بب‬‫ب‬‫با‬‫ناس‬ ‫بةب‬‫ي‬‫المريك‬ ‫الفضاء‬ ‫بةب‬‫ل‬‫وكا‬ ‫عهدت‬
‫يمنع‬ ‫نظام‬ ‫تطوير‬ ‫المريكية‬ ‫بيرى‬ ‫بيلز‬ ‫شركة‬
‫في‬ ‫الفضاء‬ ‫لرواد‬ ‫المقدم‬ ‫الغذاء‬ ‫تلوث‬
‫خالية‬ ‫تكون‬ ‫بنب‬‫أ‬‫و‬ ‫بةب‬‫ي‬‫الجاذب‬ ‫انعدام‬ ‫ظروف‬
‫البكتيريا‬ ‫من‬ ‫لي‬‫خا‬ ‫الغذاء‬ ‫أن‬‫و‬ ‫العيوب‬ ‫من‬
‫الكيميائية‬ ‫طر‬‫والمخا‬ ‫سموم‬‫وال‬ ‫سات‬‫والفيرو‬
‫لى‬ ‫ا‬ ‫صل‬ ‫ت‬ ‫سب‬ ‫وبن‬ ‫ية‬ ‫والطبيع‬100%‫و‬‫التي‬

4. -‫ب‬‫ب‬‫بى‬‫ف‬1971‫مرة‬ ‫ولول‬ ‫الهاسب‬ ‫نظام‬ ‫أعلن‬ ‫م‬
‫بأمريك‬ ‫الغذية‬ ‫لحماية‬ ‫الوطني‬ ‫المؤتمر‬ ‫في‬‫ا‬
-‫للهاسب‬ ‫وثيقة‬ ‫أول‬ ‫المذكورة‬ ‫الشركة‬ ‫نشرت‬
‫عام‬1973‫م‬
-‫عدة‬ ‫طلبت‬ ‫الثمانينيات‬ ‫وأوائل‬ ‫السبعينيات‬ ‫خلل‬
‫الهاسب‬ ‫لتطبيق‬ ‫معلومات‬ ‫شركات‬.
-‫عام‬ ‫في‬1985‫على‬ ‫الهاسب‬ ‫نظام‬ ‫أستخدم‬
‫الغذية‬ ‫صناعة‬ ‫في‬ ‫واسع‬ ‫نطاق‬.

5. Introduction 5
Brief history of HACCP
HACCP was developed by Pillsbury for the
NASA space program in the 1971.
Codex Alimentarius (FAO) has developed it for
international use.
Canada refined it in 1992 as the Food Safety
Enhancement Program (FSEP)

6. ‫النظام‬ ‫هذا‬ ‫يطبق‬ ‫أن‬ ‫يمكن‬ ‫أين‬‫؟؟‬
•‫المنشآت‬ ‫يع‬ ‫جم‬ ‫في‬ ‫النظام‬ ‫هذا‬ ‫طبيق‬ ‫ت‬ ‫كن‬ ‫يم‬
‫على‬ ‫بابببعد‬‫ويس‬ ،‫بغبببيرة‬‫والص‬ ‫ببببيرة‬‫الك‬ ‫بةب‬‫ي‬‫الغذائ‬
‫الغذاء‬ ‫تجهيز‬ ‫بب‬‫ب‬‫بل‬‫مراح‬ ‫بعب‬‫ب‬‫ي‬‫جم‬ ‫بىب‬‫ب‬‫ل‬‫ع‬ ‫التعرف‬
.‫منها‬ ‫التخلص‬ ‫من‬ ‫ل‬ً ‫بد‬ ‫فيها‬ ‫والتحكم‬
•‫عمليات‬ ‫فعالية‬ ‫مدى‬ ‫النظام‬ ‫هذا‬ ‫ببحببب‬‫يوض‬
‫المنشات‬ ‫في‬ ‫ببخدمة‬‫ب‬‫بت‬‫المس‬ ‫برب‬‫ي‬‫والتطه‬ ‫بةبب‬‫النظاف‬
‫الولية‬ ‫لبرامج‬‫ا‬ ‫طبيق‬‫ت‬ ‫لى‬‫ع‬ ‫يشدد‬ ‫نه‬‫ل‬ ‫ية‬‫الغذائ‬
‫بالتحكم‬ ‫بمب‬‫ت‬‫ويه‬ ‫بب‬‫ب‬‫بب‬‫الهاس‬ ‫نظام‬ ‫ب‬‫ب‬‫بي‬‫ف‬ ‫البدء‬ ‫بلب‬‫ب‬‫ق‬
‫الغذائي‬ ‫التصنيع‬ ‫بعملية‬ ‫المحيطة‬ ‫بالظروف‬.

7. ‫الهاسب‬ ‫نظام‬ ‫لماذا‬‫؟‬
‫لمجابه‬‫ة‬‫الجديدة‬ ‫التحديات‬
‫الغذاء‬ ‫سلمة‬ ‫تواجه‬ ‫التي‬
‫والتى‬‫أنظمة‬ ‫وضع‬ ‫الى‬ ‫تحتاج‬
‫وفعالة‬ ‫قوية‬

8. ‫التفتيش‬ ‫أساليب‬ ‫على‬ ‫الهاسب‬ ‫نظام‬ ‫يفضل‬
‫اختبار‬ ‫على‬ ‫فقط‬ ‫تعتمد‬ ‫التي‬ ‫التقليدية‬
‫التية‬ ‫للسباب‬ ‫النهائي‬ ‫المنتج‬:
1-‫تحليل‬ ‫لى‬‫ع‬ ‫مد‬‫يعت‬ ‫ئي‬‫النها‬ ‫تج‬‫المن‬ ‫اختبار‬
‫وجود‬ ‫ظهر‬ ‫وإذا‬ ‫العينات‬ ‫بنبب‬‫م‬ ‫ببببير‬‫ك‬ ‫عدد‬
‫الموجودة‬ ‫المنتجات‬ ‫إتلف‬ ‫يتم‬ ‫طر‬‫خ‬ ‫صدر‬‫م‬
‫عرضها‬ ‫بدبب‬‫بع‬ ‫المنتجات‬ ‫ببرجاع‬‫ب‬‫بت‬‫واس‬ ‫ببع‬‫ب‬‫بن‬‫بالمص‬
‫للتسوق‬.
2-‫على‬ ‫قط‬‫ف‬ ‫كز‬‫تر‬ ‫ئي‬‫النها‬ ‫تج‬‫المن‬ ‫اختبارات‬

9. 3-‫تنحصر‬ ‫بةب‬‫ب‬‫ي‬‫التقليد‬ ‫بشب‬‫ب‬‫ي‬‫التفت‬ ‫بابببليب‬‫ب‬‫أس‬ ‫بيبب‬‫ب‬‫ف‬
‫محدود‬ ‫وعدد‬ ‫الجودة‬ ‫توكيد‬ ‫سم‬ ‫ق‬ ‫فى‬ ‫سئولية‬ ‫الم‬
‫تحدد‬ ‫الهاسب‬ ‫نظام‬ ‫بىبب‬‫ف‬ ‫بابب‬‫بينم‬ ‫بنب‬‫ي‬‫العامل‬ ‫بنبب‬‫م‬
‫ووثائق‬ ‫سجلت‬ ‫وهنالك‬ ‫خطوة‬ ‫كل‬ ‫عن‬ ‫المسئولية‬
‫وقوعه‬ ‫قبل‬ ‫الخطر‬ ‫لمنع‬ ‫ورسائل‬.
4-‫فعل‬ ‫كرد‬ ‫بة‬ ‫المراق‬ ‫تم‬ ‫ت‬ ‫بةب‬‫ي‬‫التقليد‬ ‫ظم‬ ‫الن‬ ‫في‬
‫قبل‬ ‫من‬ ‫له‬ ‫مخططا‬ ‫ل‬ً ‫عم‬ ‫وليست‬ ‫فقط‬.
5-‫خطوات‬ ‫تستمر‬ ‫بةب‬‫ي‬‫التقليد‬ ‫بةب‬‫ب‬‫المراق‬ ‫بمبب‬‫نظ‬ ‫ب‬‫ب‬‫بى‬‫ف‬
‫وتتم‬ ‫ية‬‫البدا‬ ‫من‬ ‫طر‬‫خ‬ ‫صدر‬‫م‬ ‫وجود‬ ‫غم‬‫ر‬ ‫صنيع‬‫الت‬
‫ثم‬ ‫تج‬ ‫المن‬ ‫سويق‬ ‫وت‬ ‫قل‬ ‫ون‬ ‫يف‬ ‫وتغل‬ ‫ئة‬ ‫تعب‬ ‫عمليات‬
‫هذه‬ ‫استرجاع‬ ‫بمب‬‫ب‬‫ت‬‫في‬ ‫بب‬‫ب‬‫بر‬‫ب‬‫الخط‬ ‫وجود‬ ‫بفببب‬‫ب‬‫يكتش‬
.‫ومما‬ ‫التكاليف‬ ‫يد‬‫تز‬ ‫لي‬‫وبالتا‬ ‫ها‬‫وإعدام‬ ‫المنتجات‬

10. ‫الهاسب‬ ‫نظام‬ ‫وفوائد‬ ‫أهداف‬:
‫سلمة‬ ‫ضمان‬ ‫هو‬ ‫للهاسب‬ ‫هدف‬ ‫أهم‬
‫المستهلكين‬ ‫رغبة‬ ‫لتحقيق‬ ‫الغذاء‬
‫صحتهم‬ ‫على‬ ‫والمحافظة‬

11. 11
Terms and Definitions
1- Hazard: Biological, chemical, or physical agent
causes illness or injury in the absence of it’s
control.
2- Hazard Analysis: the process of collecting and
evaluating information on hazards associated
with the food.

12. 12
3- Control:
To manage the conditions of an operation.
To state where correct procedures are being
followed .
4- Control Point: Any step at which biological,
chemical, or physical factors can be controlled.
5- Critical Control Point (CCP): A step at which
control can be applied and is essential to prevent
or eliminate the hazard or reduce it.

13. 13
6- Control Measure: Activity used to prevent,
eliminate, or reduce a significant hazard.
7- 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 the level of hazard.
8- HACCP Plan: the written document of
HACCP principles.

14. 14
9- HACCP System: the result of HACCP
applications.
10- HACCP Team: the group of people
who are responsible for developing,
application and maintaining the HACCP
system.

15. 15
‫على‬ ‫الهاسب‬ ‫نظام‬ ‫يرتكز‬
12‫خطو‬‫ه‬‫أساسية‬
‫ل‬‫يؤثر‬ ‫الذي‬ ‫التلوث‬ ‫على‬ ‫لسيطرة‬
‫سلسلة‬ ‫خلل‬ ‫الغذاء‬ ‫سلمة‬ ‫على‬
‫الخطوات‬ ‫وهذه‬ ‫الطعام‬ ‫تحضير‬
‫تضم‬

16. 16

17. 17

18. Pre-requisite programs for HACCP
application
1. Premise control.
2. Receiving and storage control.
3. Equipment performance and maintenance
control.
4. Personal training.
5. Sanitation.
6. Recall Procedure.
18

19. 19
Developing a HACCP plan
Establish a HACCP team.
Describe the product and it’s distribution.
Identify intended use and consumers of food.
Construct flow diagram describing the process.
Verify or confirm the diagram on-site.

20. 20
Setup 1: Establish a HACCP team
The HACCP team consists of people from a wide
range of disciplines to be able to identify all
hazards and CCPs.
Setup 2: Describe the product and it’s
distribution
A full description of the product, including
customer specification, should be prepared,
composition, physical/chemical properties of
the raw materials and the final product, the
amount of water available for microbial growth
(aw), the amount of acid or alkali in the
product (PH).

21. 21
Setup 3:
Identify intended use and consumers of food
Describe the intended use information on
whether the product will be consumed directly,
or be cooked, or be further processed.
Setup 4:
Construct flow diagram describing the
process
The first function of the team is to draw up a
detailed commodity flow diagram (CFD) of
the commodity system.

22. 22
Setup 5:
Verify or confirm the diagram on-site
The members of the team should visit the
commodity system (e.g. farm, store, or
manufacturing area) to compare the information
present on the CFD with what actually happens in
practice.
This is known as “walking the line” a step by step
practice to check that all information regarding
materials, practces, controls etc. have been taken into
consideration by the team during the preparation of
the CFD.

23. •:‫للمخاطر‬ ‫للل‬‫ي‬‫تحل‬ ‫إجراء‬ ‫لىل‬‫ل‬‫الو‬ ‫القاعدة‬ Hazard
analysis
•:‫الحرجة‬ ‫التحكم‬ ‫نقاط‬ ‫تحديد‬ ‫الثانية‬ ‫القاعدة‬ Critical
control points
•:‫الحرجة‬ ‫الحدود‬ ‫تعيين‬ ‫الثالثة‬ ‫القاعدة‬ Critical limits
•:‫للرصد‬ ‫طرق‬ ‫ستحداث‬ ‫ا‬ ‫عة‬ ‫الراب‬ ‫القاعدة‬ Procedures
to monitor
•:‫تصحيحية‬ ‫إجراءات‬ ‫لتلللحداث‬‫ل‬‫اس‬ ‫لةللل‬‫ل‬‫الخامس‬ ‫القاعدة‬
Corrective actions
•:‫للتدقيق‬ ‫نظام‬ ‫للتلللحداث‬‫اس‬ ‫للالللدسة‬‫الس‬ ‫القاعدة‬
23

24. Food Safety Plan
1‫للمخاطر‬ ‫تحليل‬ ‫عمل‬ -
STEP 1 -- IDENTIFYING HAZARDS
1- Recognize the flow of food -- the path that
foods travel in your operation
1- Recognize the flow of food -- the path that
foods travel in your operation
2-Identify hazards2-Identify hazards
3-Estimate risks3-Estimate risks

25. • several factors can increase the chance of foodborne
illness:
-- type and age of customer (young, elderly, or immune
suppressed customers may have very low resistance to
foodborne illness);
-- vendors/distributors (must be approved);
-- equipment and facilities (must be in good working
condition);
-- employees (must be trained in safe food handling and
preparation procedures)
Introduction 25

26. 22 Dec 07 HACCP 26
Food Safety Hazards
Potential hazards can include:
 Biological
 Microorganisms: bacteria / yeasts / molds /
viruses
 Chemical
 Cleaners
 Lubricants / fuel / hydraulic fluid / coolants
 pesticides
 Physical
 Glass / plastic / wood / rocks
 Metals

27. Food Safety Plan 27
2- ‫الحرجة‬ ‫السيطرة‬ ‫نقط‬ ‫تحديد‬
STEP 2 -- IDENTIFYING CRITICAL
CONTROL POINTS
• Critical Control Point: Any point or procedure
in a specific food system at which control can
be applied and a food safety hazard can be
prevented, eliminated or reduced to acceptable
levels.

28. Food Safety Plan 28
3- ‫الحرجة‬ ‫الحدود‬ ‫وضع‬
STEP 3: Establish Critical limits
• Each control measure associated with a
CCP must have an associated critical limit
which separates the acceptable from the
unacceptable control parameter.
• Temp, time, PH….etc

29. Food Safety Plan
4- ‫المراقبة‬ ‫إجراءات‬ ‫وضع‬
STEP 4 -- MONITORING CRITICAL
CONTROL POINTS
• Monitoring (checking to see that the
standards/criteria are met) is one of the most
important aspects of the HACCP system.
• CL met to CCP
• Observation, Measurement or Test

30. Food Safety Plan 30
5- ‫التصحيحية‬ ‫الجراءات‬ ‫وضع‬
STEP 5 -- TAKING CORRECTIVE
ACTION
• Corrective action must be taken promptly if the
CL for a CCP has not been met, e.g.,
continuing to heat to a specified temperature

31. Food Safety Plan
6- ‫للتحقق‬ ‫إجراءات‬ ‫وضع‬
STEP 6 – CONFIRM THE HACCP
PLAN
1- Collecting samples for analysis
2- Asking monitors
3- Observing operations at CCPs

32. Food Safety Plan
7- ‫بالسجلت‬ ‫للتحتفاظ‬ ‫نظام‬ ‫وضع‬
STEP 7 -- VERIFYING THAT THE
HACCP PROGRAM IS WORKING
• Once your HACCP system is implemented, you must
verify (confirm) that it is effective over time. Both internal
(quality control) and external (health department)
verifications are helpful.
• Record keeping is an essential part of the HACCP process,
it demonstrates that the correct procedures have been
followed from the start to the end

33. Application of HACCP
RAW MILK
Hazard Analysis
Sal.,
TB.,
Camp.
No.
&
isolation
Pasteurization
CCP
71.7 °C for 15 sec.
Critical limits
Monitored
Corrective
actions
Confirm
HACCP
plan
Microbiological analysis
Keep Record

34. Data required for HACCP
• Data on:
1- Microbiol., Toxin., Chemical
2- Incidence of food born illness
3- legal food safety, MRL
• Food safety data:
1- presence of hazards in raw materials
2- growth rate of pathogen in food products
3- death rate of pathogen under a range of conditions
4- fate of chemicals and toxins during processing, storage,
distribution and use

35. • Raw material, intermediate and final product data:
formulation, PH, aw, packaging, storage and distribution,
shelf life, consumer use and labeling….etc
• Processing data:
1- no. and sequence of all processing stages including
storage
2- range of product time/ temp. conditions
3- handling of rework
4- flow conditions
5- efficacy of cleaning and disinfecting

36. 36

37. 37
Every day when you wakeup
You have a choice
You can choose to be:
Negative or positive
Always laugh when you can …. It is
cheaper than medicine