Module 14 Introduction to HACCP © Maria Revermann Module 14 – Introduction to HACCP Page 1 © Maria Revermann The 7 HACCP Principles 1. Conduct hazard analysis 2. Identify critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping procedures Module 14 – Introduction to HACCP Page 2 © Maria Revermann Sequence of Actions (1) Establish HACCP team (with expertise in various areas of facility operation) Describe products manufactured by the facility (group according to hygiene criteria: product descriptions) Develop a process flow chart Verify the flow chart by walking through the facility Develop a list of all potential hazards for each processing step, and justify respective preventive measures Module 14 – Introduction to HACCP Page 3 © Maria Revermann Sequence of Actions (2) Identify critical control points (CCP) Establish critical limits for each CCP Establish control measures Establish monitoring procedure Establish corrective actions Develop methods for HACCP system validation: verification procedures Keep records Conduct risk analysis based on the available data Module 14 – Introduction to HACCP Page 4 © Maria Revermann Product Description Content (raw materials, ingredients, additives) Physical and chemical properties of ingredients Properties (stability, water activity aW, pH level) Method of treatment (heat-treated) Appearance and packaging (vacuum, aseptic) Storage and distribution conditions (keep refrigerated) Storage life (months/days/period) In what state the product is distributed Intended use Intended consumer! Module 14 – Introduction to HACCP Page 5 © Maria Revermann Conduct Hazard Analysis Raw material Hazard Is it Critical Process step category dangerous Control Point? Product for health? Biological Yes / No CCP (critical Chemical control point) Physical or (allergens) CP (control point) Module 14 – Introduction to HACCP Page 6 © Maria Revermann HACCP Plan Recognised Hazard Critical limit Process step hazard category description Biological Chemical Physical allergens Monitoring results Corrective Verification Control measures CCP is within actions procedures critical limits actions when deviations occur Documentation of all actions taken Module 14 – Introduction to HACCP Page 7 © Maria Revermann HACCP Requirements HACCP Plan • based on Codex Alimentarius • fulfilment of the 7 principles • revision at least annually HACCP team • HACCP team leader • management support • person responsible for HACCP is well-known within the facility • HACCP team members: have received HACCP training, have job experience • includes members with expertise in various areas (departments) • meets on regular basis Module 14 – Introduction to HACCP Page 8 © Maria Revermann HACCP Implementation (preliminary steps) each product, each processing line should be assessed individually include all existing and new processing lines, with appropriate updating facility’s quality policy: consideration of customers’ food safety expectations full product description with relevant parameters take intended consumer into consideration flow chart of processes (dated) and identify CCPs with numbers Module 14 – Introduction to HACCP Page 9 © Maria Revermann Principles for HACCP analysis Hazard analysis (all hazards “reasonably� likely to occur) Identification of critical control points (CCPs) Establishment of critical limits for each CCP Introduce monitoring procedures for each CCP (with monitoring record) Implementation of corrective actions! Implementation of verification procedures (revise HACCP Plan at least annually) Documenting of all actions taken Consideration of other safety requirements, e.g. pertaining to allergens Consideration of all changes in process as a result of hazard analysis Module 14 – Introduction to HACCP Page 10 © Maria Revermann Principles for HACCP analysis (cont.) Consideration of international, European and national requirements and trends Identification of further actions as a HACCP follow-up Documenting of information and decisions Consideration of scientific and technical data about products produced and processes applied Consideration of “high risk groups� (when identifying intended consumers) Verification of process based on the flow-chart Study of potential risks Study and documentation of the likelihood of occurrence (risk) of hazards, and severity of their adverse effects on health Consideration of consumer complaints and product recalls when conducting verification Module 14 – Introduction to HACCP Page 11 © Maria Revermann