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Basic Principles and Practical Applications
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˜ o introduce the participants to the:
1. History and background of
the HACCP system and its
importance as a program for
food safety;
2. Regulatory guidelines for the
application of the HACCP
system and the definitions
and approach in these
guidelines.
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| Hazard
„ Analysis
Critical
Control
 Point
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|  rpronounced as µhàsÎsip¶)
˜ Preventive food safety management
system
˜ A worldwide-recognized modern, science-
based approach to food safety that
addresses potential food safety hazards
as a means of prevention rather than
finished product inspection and testing.
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˜ ncreasing number of new food pathogens
˜ ncreasing public health concern about
chemical contamination
˜ ncreasing size of food industry and
diversity of products and processes

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˜ HACCP is internationally recognized as the best
system for ensuring food safety and endorsed
by the FAO, WHO, National Academy of
Sciences, CODEX, and NACMCF.
˜ *+4*  HACCP took form at the National
Conference on Food Protection, where risk
assessment was combined with the critical point
concept
˜ *+45  FDA used HACCP-based principles
when setting up their low-acid food canning
regulations
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˜ *+67  HACCP was recommended by the
National Academy of Science for broad
application to various categories of non-canned
food
˜ *+6+  he US National Advisory Committee on
Microbiological Criteria for Food rNACMCF)
developed and approved a standardized and
updated HACCP system
˜ *++-  HACCP is an internationally accepted
method of ensuring food safety
˜ *++7  FDA issued regulations that made
HACCP mandatory for fish and seafood
products
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˜ *++6  USDA¶s Food Safety and nspection
Service rFSS) mandated HACCP for the
nation¶s meat and poultry processing plants
˜ *+++  voluntary HACCP program was
implemented for Grade A fluid milk and milk
products under the cooperative federal/state
National Conference on nterstate Milk
Shipments program
˜ 8--*  FDA issued regulations for mandatory
HACCP in juice processing and packaging
plants
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@   hermal Process, Freezing,


Acidification
Pathogenic Bacteria, Viruses,
Parasitic worms, etc.
SSOP, GAP, GMP,
Ô  Certificates

Pesticide Residues, Lubricants,


Allergens, Sanitizers, Heavy
Metals, etc. Metal Detection, Magnet raps,
Sorting, Visual nspection,
2  Strainers, Filters, Sifters
Foreign Material, Glass, Metal,
Wood, Stones, Sticks, etc.
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˜ Good Agricultural Practices rGAP)
˜ Good Manufacturing Practices rGMP)
˜ Sanitary Standard Operating Procedures
rSSOP)
˜ Product raceability and Recall Program
˜ Chemical Control Program
˜ Pest Control Program
˜ Handling of Consumer Complaints
Program
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1. Conduct Hazard Analysis
2. dentify Critical Control Points
3. Establish Critical Limits for each CCP
4. Establish CCP Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
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* Conduct a Hazard Analysis
˜ Determination of potential food safety
hazards
A   |    biological, chemical
or physical entity that may cause a food to be
unsafe for human consumption.

˜ dentification of preventive measures to


control hazards
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8 dentify Critical Control Points
˜ Determine CCPs after evaluation of all
processing steps

A 

  
 = >  point,
step or procedure in a food¶s production
and processing at which significant
hazards can be prevented, eliminated or
reduced to an acceptable level.
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5 Establish Critical Limits
˜ Each CCP must operate within specific
parameters to ensure the hazard is being
appropriately and effectively controlled
A 

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= 1>  maximum or
minimum value to which a significant
hazard must be controlled at a CCP to
prevent, eliminate or reduce to an
acceptable level.
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? Establish Monitoring Procedures
A i

  a planned sequence of
measurements or observations to ensure the
product or process is under control.

˜ What to measure?
˜ How to measure?
˜ Who will perform the measurements?
˜ How often measurements be taken?
˜ Where to record measurements?
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7 Establish Corrective Actions

A 

  actions to be
taken when monitoring indicates a
deviation from an established critical
limit.

˜ ntended to ensure that no product


injurious to health or otherwise
adulterated as a result of process
deviation enters commerce.
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, Establish Verification Procedures
˜ Determine if HACCP plan is followed and
working as intended through records and audit.
A 9


 confirmation that the system is
working properly and operating according
to the plan.

A9 

  collection and evaluation of
scientific and technical information to determine
if the HACCP plan, when properly
implemented, will effectively control the
hazards.
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4 Record-keeping & Documentation
˜ ncludes all records required in the
various parts of the HACCP plan, as well
as other key records.

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