(H.L.) HAZARD ANALYSIS CRITICAL CONTROL POINTS

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(H.L.)HAZARD ANALYSIS CRITICAL CONTROL POINTS

• HACCP is a proactive, preventative system which
  identifies, evaluates and controls food safety
  hazards.

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HAZARDS

• Anything that could contaminate food or cause
  harm to the consumer.

Microbiological contamination. Chemical contamination Physical contamination
Bacteria Cleaning agents Metal
Moulds Pesticides Human hair
Yeast Commercial oil Glass
Unauthorised food additive Wood splinters
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• SEVEN PRINCIPLES OF HACCP
• Conduct a hazard analysis. i.e. Prepare a list of
  steps in the process where significant hazards
  occur and describe the preventive measures.
• Determine the critical control points (CCPs) or
  steps at which control can be applied and are
  essential to prevent or eliminate a food safety
  hazard, or reduce it to an acceptable level.
• Establish critical limit(s), which are the
  maximum or minimum value(s) to which a hazard
  must be controlled at a CCP to prevent, eliminate
  or reduce to an acceptable level the occurrence
  of the identified food safety hazard.

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• 4 Establish monitoring procedures to assess
  whether a CCP is under control and to produce an
  accurate record for future use in verification.
• 5 Establish corrective actions to be followed
  when a deviation occurs, which is a failure to
  meet a critical limit.
• 6 Establish verification procedures to determine
  if the HACCP plan is operating as intended.
• 7 Establish record-keeping and documentation
  procedures.

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SETTING UP HACCP

• Set up trained team.
• Draw up flow chart showing all aspects of
  production (from raw materials to consumer).
• Identify potential hazards.
• Assess risks (high, medium, low).
• Establish control measures (critical control
  points)(CCP).
• For each CCP decide
• (a) Whats to be done.
• (b) When is it to be done.
• (c) Who is to do it.

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BENEFITS OF THE HACCP SYSTEM

• Focuses attention of management on food safety
  issues.
• Hazards identified and controls put in place
  therefore reducing risk of problems.
• Makes workers more aware of safety hygiene.
• HACCP records can be used as evidence (in court)
  that food safety laws are being followed.
• HACCP records allow food safety officers get an
  overview of food hygiene within a business.

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ISO 9000

• ISO International Organisation for
  Standardisation.
• Its an association of National Standard bodies
  that set standards for industry.
• ISO 9000 most commonly used standard.
• When a business gets the ISO9000 certificate, it
  means its quality control system is up to
  international standards.

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National Standards Authority of Ireland (NASI)

• Publishes a quality scheme for food companies (IS
  343).
• Companies that have a high standard of hygiene
  get the quality mark.
• Companies that get the mark are checked to make
  sure they keep up the standard.

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• FSAI role Protect consumer health by making
  sure food is safe.
• FSAI are involved in implementing food laws in
  Ireland.
• An independent body established in 1998 under
  Dept. of Health Children.
• Aims to provide a continuous inspection of the
  food industry by co-ordinating the activities of
  organisations involved in food safety.
• The work is done for FSAI by staff in Dept. of
  Agriculture , Fisheries Food, Dept. Of Health,
  HSE Public Analyst Laboratories, Office of
  Director of Consumer Affairs, Local Authorities.