1. style and fashion
2. beauty
3. face and body care
4. hygiene and toiletries

Hazard Analysis and Critical
Control Points (HACCP)
STENUM GmbH
www.stenum.at
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12 – HACCP
What is HACCP?
 Problems
 Foodborne diseases
 Market access – importance of food safety all
along the food-chain
 Solutions
 Food safety system that focuses on preventing
problems before they occur
 Industry-led programme used to improve and
verify food safety
 Answer
Hazard Danger to health
Analysis Investigation of the hazard
Critical Crucial for containment
Control Handling of conditions
Points Position in the process
12 – HACCP
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What is HACCP?
Hazard Analysis and Critical Points
Science-based,
internationally accepted
food safety system
Can be applied to all
segments of the food
chain
Focused on hazard
identification and
prevention
Addresses chemical and
physical hazards
Source: Department of Food Science and Technology, Virginia Tech.
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12 – HACCP
Why adopt HACCP?
 A properly functioning HACCP system will
result in the production of safer food.
 Benefits:

Improved food safety

Increased market access

Protection against liability

Drive for continuous improvement

Enhanced process control
12 – HACCP
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Where can HACCP be used?
HACCP can be used in any food sector from
production to retail
Production
Retail and
food service
Processing
Transport
12 – HACCP
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The seven principles of HACCP
I
II
III
Conduct a
hazard
analysis
Identify
critical
points
Establish critical
limits for each
critical control
point
Establish
critical
control point
monitoring
requirements
Establish
procedures for
verifying that the
HACCP system is
working as intended
VII
Establish record
keeping
procedures
VI
Establish
corrective
actions
V
IV
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12 – HACCP
ISO 22000
 Requirements for a food
safety management
system
 4 elements




Interactive communication
System management
Prerequisite programmes
HACCP principles
Source: Van Voorst Consult
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12 – HACCP
Implementing HACCP
1. Preliminary Steps for the introduction
of a HACCP System

Gathering the resources and information needed
2. Seven principles of HACCP in action

Completion of all steps will result in a properly
functioning HACCP plan
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12 – HACCP
Preliminary steps
1. Assemble the HACCP team



Group of people that will oversee the implementation
and maintenance of the HACCP programme
Multi-disciplinary (i.e. production, sanitation,
management, etc.)
Including a HACCP-trained person
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12 – HACCP
Preliminary steps
2. Description of products and identification of
intended use and consumers
 Full description of the product(s) being manufactured
under the programme
 Product information assists with hazard analysis
 Which group(s) will be consuming the food product
 Where will the product be sold
 How will it be prepared
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12 – HACCP
Preliminary steps
3. Development and verification of process flow
diagram(s)
 The flow diagram should
Outline all processing steps
 Include all processing steps

 The plant schematic should
Outline where all of the processing steps occur
 Display the movement of products, people and waste

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12 – HACCP
Preliminary steps
4. Grouping of products
 Decide whether products can be grouped using
process categories







Slaughter – all species
Raw product – ground/not ground
Thermally processed – commercially sterile
Heat/not heat treated – shelf stable
Fully cooked – not shelf stable
Heat treated but not fully cooked – not shelf stable
Product with secondary inhibitors
 Further categories for grouping can be commodity
group, hazards, etc.
 Products in the same process category may be
covered by the same HACCP plan
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12 – HACCP
Principle I
 Conduct a hazard analysis



Evaluate information regarding potential hazards
associated with the manufacturing process and ingredients
Determine which hazards are significant to food safety
Consider:
• Probability of occurrence
• Severity of consequences
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12 – HACCP
What are hazards?
 There are 3 types of hazards
Biological
 Chemical
 Physical

 Do not forget cross-contamination

Microbiological, allergens
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12 – HACCP
Biological hazards
Biological hazards can cause illness and
include:





Bacteria: E.coli, Salmonella, Listeria, Campylobacter, Shigella
Viruses: cold viruses, Hepatitis A, Norwalk virus
Parasites: Giardia, Cryptosporidium, Trichinella, tapeworms
Yeasts and moulds
Any toxin produced by microbiological organisms is also a
biological hazard
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Chemical hazards
Chemical hazards can cause
injury or poisoning and include:

Naturally occurring substances (e.g.
allergens, plant specific toxins)

Excessive, intentionally added chemicals:
antibiotics, pesticides, herbicides, fungicides,
nitrates

Accidentally added chemicals: cleaning
chemicals, paint, pest control chemicals
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Physical hazards
Physical hazards are
foreign objects that
can cause injury:






Glass
Metal grindings, screws,
nuts, bolts
Stones, pebbles
Needles
Hard plastic
Bones
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12 – HACCP
Principle II
 Identify Critical Control Points (CCPs):

A CCP is a point, step or procedure at which a control
measure has to be applied to prevent, eliminate or
reduce a food safety hazard
 CCPs are not:

Necessarily located where the hazard occurs, they
may be located at a subsequent step
 Some hazards cannot be controlled by the
operator
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Principle III
 Establish Critical Limits
(CL)
What is a critical limit?



The maximum and/or minimum value
to which a parameter must be
controlled at a CCP
The critical limit separates
acceptability from unacceptability
The critical limit must be clearly
defined and measurable
12 – HACCP
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12 – HACCP
Principle IV
 Establish monitoring procedures
 Monitoring:
Is the process of conducting a planned sequence of
measurements to determine if a CCP is under control
 Monitoring results must be recorded

If monitoring shows that
critical limits are not met,
then the process is out of
control and the food may
be unsafe.
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12 – HACCP
Principle V
Establish corrective actions
Corrective actions are pre-determined measures
that have to be implemented when monitoring
indicates that a deviation has occurred.
 Corrective actions must:
• Regain control of the process
• Locate and segregate affected product
• Determine disposal of affected product
• Prevent a recurrence
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12 – HACCP
Principle VI
 Establish verification procedures
 Validation
Ensures that the HACCP plan is complete and valid
 Ensures that the plan is effective in achieving expected food
safety outcomes

 Ongoing verification
Ensures that the HACCP plan is working effectively
 Confirms that the plan is operating according to written
procedures

 Auditing
Overall review of the HACCP plan
 To be performed whenever any changes occur that could
affect the hazard analysis or alter the HACCP plan

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12 – HACCP
Principle VII
 Establish record keeping procedures
 Record keeping must be complete and
accurate and includes:



Documentation pertaining to all steps, including the
HACCP principles
Appropriate record storage procedures
A log book to keep track of changes
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12 – HACCP
HACCP system – Summary
 HACCP systems consist of two elements
 Prerequisite
programmes
• Implemented prior to HACCP plans
• Control of the overall plant environment
• Control factors not directly related to food (e.g.
water quality, transportation and storage, plant
sanitation, employee training)
 HACCP
plans
• Implemented following pre-requisite programmes
• Tailored to a certain product or process
• Control factors directly related to food production