2. HACCP SYSTEM
What is HACCP?
Hazard Analysis
Critical Control Point
Food Safety Management System
It Identifies, Evaluate and Controls
Hazards which are Significant for
Food Safety
Raghavendra Adiga
3. Prerequisite Programmes
Building and
Equipment design
Cleaning and Sanitization
Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water, ventilation)
Personal Hygiene
Hand Washing
Good Hygienic Habits
Raghavendra Adiga
4. Prerequisite programmes
Maintenance
Waste management
Pest control
Approved
Suppliers Think
Hygiene
Staff Training
Operational Adiga
Raghavendra
Control
(policy, procedures, work instructions)
5. Seven Principles of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
Raghavendra Adiga
6. HACCP PRINCIPLES
1. Hazards Analysis
what could go wrong
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the hazards
Raghavendra Adiga
8. HACCP PRINCIPLES
2. Critical Control Points (CCP)
Most important points / steps where
the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level
Raghavendra Adiga
9. HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable
Eg: Cooking Temperature:
Storing Temperatures:
Food Temperatures:
Raghavendra Adiga
10. HACCP PRINCIPLES
4. Monitoring System
Setup checks for control measures at
CCP to confirm that the process is
under control and critical limits are
not exceeded
Raghavendra Adiga
13. HACCP PRINCIPLES
7. Documentation
Keep records
Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports
Raghavendra Adiga
14. HACCP PROCESS FLOW MAP
PURCHASE
DELIVERY / RECEIPT
STORAGE
DRY CHILLED FROZEN
THAWING
D
I
PREPARATION SERVE COLD S
P
L
A
COOKING CHILLING SERVE COLD Y
/
S
E
R
V
HOT HOLDING RE-HEATING SERVE HOT I
C
E
Raghavendra Adiga
15. HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers
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16. HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product and date codes
Raghavendra Adiga
17. HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)
Raghavendra Adiga
18. HACCP PROCESS FLOW MAP
Preparation
Hazards
Contamination
Multiplication of Bacteria
Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and work areas
Minimize handling and time keep at room temperature
Raghavendra Adiga
19. HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms
Controls
Cook thoroughly to
Core temperature 75oC
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20. HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold Cold Hold
Maintain above 63oC Store below 5oC
Cover the food Cover the food
Raghavendra Adiga
21. HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling
Raghavendra Adiga
22. Seven Principles of
HACCP
1. Hazards
Analysis
2. Critical Control
Points
3. Critical Limits
4. Monitoring
System
5. Corrective
Action
6. Verification
7. Documentation
Raghavendra Adiga
