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HACCP

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by

jenni moss

on 27 March 2015

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Transcript of HACCP

Hazard Analysis Critical Control Points
Critical Control Points (CCP)
A CCP is a step in the product-handling process where controls will reduce, eliminate or prevent hazards
Corrective action
Establish verification procedures
Periodic verification that the whole HACCP system is functioning effectively and as planned
Documentation is an essential aspect
of HACCP
Two sets of records need to be kept

1. Setting up the system
Permanent records, updates as necessary following verification

2. Monitoring the system
Records of daily operations
Kept at least until product shelf-life is exceeded, plus a safety margin
Any questions ?
Jenni Moss
Email: jennihealthbox@live.co.uk
Telephone no: 07894221164

Mark Gleave
Email: markghealthbox@live.co.uk
Telephone no: 07842919500
What is HACCP ?
Who is responsible ?
HACCP
A seven stage process
A proactive concept
A food safety management system
Allows prediction of food safety risks and prevention before they occur
Principle one
Conduct a hazard analysis
Examination and identification of any hazards which must be prevented, eliminated or reduced to acceptable levels
Which hazards are most applicable to
your business ?
Hazard Analysis
History of hazards in the company which have resulted in food-borne illness

History of the hazards in connection with particular foods

Hazards which have a risk of occurring in particular foods

Severity of the consequences of a hazard and the number of people involved could also be considered
Principle two
Identify critical control points
It may involve a location, practice, procedure or process

If controlled, this CCP could prevent the hazard from occurring or minimise risk
Helps ensure safe food production
When used correctly
Required by law
Food Safety Legislation - documented systems based on HACCP principles
The proprietor
Responsible for development and management of food safety systems
Other staff such as managers and operators
May put controls in practice
Carry out routine checks
Principle three
Establish critical limits
Principle four
Establish a monitoring system for CCPs
Principle five
Establish corrective action
Principle six
Establish verification points
Principle seven
Establish a system of documentation
Microbiological
Chemical
Physical
Loss of control would lead to unacceptable
risk to health
Identifying CCPs
Correct identification of CCPs is at the
of HACCP
Decision trees may be useful for assisting this process
Critical limits
Critical limits are the safe limits set to control the process at a CCP
For example - a temperature range in pasteurisation of milk (73.3'C for 16s)
Critical limits are also often set for pH, water activity, colour and texture
Ensuring critical limits are met eliminates or reduces hazards to
a safe level
Monitoring systems should...
Enable checking of control measures at each CCP

Detects any deviation from the critical limits - enabling corrective action

Provides records to help manage food safety and evidence of due diligence
Monitoring indicates a deviation from a critical limit at a CCP






The HACCP plan should state
what action should be taken
who is responsible for taking the action
Corrective action
- Ideally without wasting the product
Should be carried out at regular intervals
When there is a change in the process
Or during/ after system failure or new hazard identification
Verification activities
Contrasting independent scientific studies
Collecting samples and sending for microbiological analysis
Checking monitoring of CCPs
Taking measurements to confirm monitoring accuracy
HACCP and SMEs
Good Catering Practice (GCP) or Good Manufacturing Practice (GMP) - essential prerequisites

Under utilsation of HACCP systems in the SMEs in the UK

Can be difficult to decide on CCPs and critical limits
Industry standards for temperature, time, pH and water activity

Industry guides providing information on how to identify hazards, CCPs, and diarys for verification and monitoring

Advice from external specialists
Community Interest Company
Venture Point, Ellesmere Port
Identification of Hazards
Determining most significant points for control
Monitoring & verifiying
Full transcript