What is HACCP
What is HACCP
Managing Food Safety is most effectively done through the implementation of a HACCP system utilizing documented references to meet the requirements.
Brief history of HACCP
1959-1960: First works, NASA wanted to produce food for astronauts for guaranty food safety with zero false program to eat
1963: World health organization (WHO) issued Haccp principles in Codex Alimentations.
1973: NASA (USA national air space Foundation ), Natick American Army laboratory and Pillsbury group company priged common project for astronauts in food production with zero false and HACCP concept entered to literature
1985: USA national science academy suggested that HACCP should be applied in food operations for food safety
14 June 1993: HACCP entered to regulations of Europe Community Countries with directives ‘’Hygiene of food matters
1996: It was applied in Europe all food industry as legal
HACCP became mandatory in Turkey the date of 16 .11. 1997 with Turkish food codex in food industry. Formal newspaper issued the date of 09.06.1998 in ‘’ food production and audit regulations’’ that HACCP system should be applied. HACCP was mandatory with same regulation in meat, milk water products , meat product and milk product producing companies the date of 15.11.2002 after as graduate.
20 February 1998: Denmark issued DS 3027/1998 HACCP standard
3 March 2003: TS 13001/Mart 2003 HACCP standard was issued “According to HACCP food safety management- regulations related management system for food producing organization and suppliers
1 September 2005 ISO 22000 “Food safety management system- requirements for organizations in food chain
Food Safety Management
customers expect that your product is
Free from microbial contamination
Free from insect/rodent contamination
Free from pesticides / chemicals
Free from physical hazards
Causes of Food Safety Incidents
Direct causes include :
Biological hazards
Physical hazards
Chemical hazards
Indirect causes are :
managerial and employee deficiencies.
The company needs to address changes.
with people and their behavior to prevent the reoccurrences.
Also to have the right attitude.
How can you achieve better food safety
Think about the best way to do things
Implement a HACCP plan that protects food going through your plant.
Tackle underlying causes of food contamination.
Preventative maintenance on machines.
Training of staff
Chemical and cleaning products stored in a safe and secure place.
Have a clean and sanitary environment.
Be aware of food hazards :
Biological
Food left to stand in the open for a short time depending on the food type can be contaminated by bacteria
Eggs, Milk, Yogurt, Meat, Poultry are just a couple of items that can be contaminated in just a short time depending on the enviroment they are stored
chemical
cleaning agents used to clean machines after production.
perfumes that can taint or contaminate food products.
physical
Intentional
or
Accidental
What is HACCP
Hazard Analysis
What are Hazards?
Where can they be found?
How can they be controlled?
Critical Control Points How do we control hazards
CCPs ?
measuring product acceptabilty Prerequisite Programs ?
creating an environment to produce safe product.
Food Safety Hazards
Potential hazards can include:
Biological Microorganisms
Bacteria
Yeasts
Molds
Viruses insects Chemical Cleaners Lubricants
Fuel
Hydraulic fluid
Coolants pesticides Physical Glass
Plastic
Wood
Rocks
Metals
What is a food safety management system
A food safety mgt system helps the process and people to produce a safe product by controlling the hazards
A food safety mgt system needs:
Effective procedures.
Delegated responsibilities.
Trained people to carry out the process.
What are the components of a food safety program
Programs supporting food safety in the following areas:
Sanitation and Pest Control
Preventive Maintenance Traceability
Recall Program
Making employees more knowledgeable
Employee Training
Doing things right the first time
Standard Operating Procedures and Policies
Food Safety Management System
Good Manufacturing Practices (GMP)
Prerequisite Programs
must-do
should-do
Operational controls and Standard Operating Procedures (SOP)
HACCP Plan(s)
for product(s)
Critical Control Points (CCP)
must do Review
verification procedures Self-inspection or audit Government inspection or audit.
What are Prerequisite Programs
They are the foundations of a food safety management system :
Premises Transportation
Storage Equipment
Personnel Sanitation
Pest Control
Recall / Traceability
Having effective Prerequisite Programs
Well maintained premises
Proper receiving
storage
shipping practices
Sanitation
pest control programs
Well maintained and correctly operated equipment
Properly trained employees
Tracking/Recall program
Critical Control Points (CCP)
Control Point
A step in the process of production where the product can be stopped and a measurement taken
A Critical Control Point Measurement is taken to determine if product is acceptable or not
And
Has the corrective action to Bring the process back to acceptablity
Also
Takes care of product that is unacceptable
HACCP and the employee
Employees working to the HACCP standards of food production can help in all aspects of the production.
So they can :
Observe Good Manufacturing Practices
Know Critical Control Points
spot potential Critical Control Points or hazards
Understand why is it a CCP
How to monitor the procedure
The frequency of monitoring
How to keep records as required
Who is responsible for certain areas of production
