Module3 HACCP, GMP and SSOP

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Module 3:The Heart of Hazard Analysis Critical Control Point (HACCP) Programs

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Food Safety and HACCP

• The purpose of HACCP is to help ensure the production of safe food

• The goal of HACCP is to prevent and/or minimize risks associated with biological, chemical, and physical hazards... to acceptable levels

• It is based on PREVENTION rather than detection of hazards

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History of HACCP

• Pioneered in the 1960’s

• First used for the space program - Pillsbury and NASA

• Adopted by many food processors and the U.S. government

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Uses of HACCP?

A “farm-to-the-fork approach”• On-farm agriculture • Transportation• Food preparation & handling• Food processing

Meat and poultry regulations Seafood regulations

• Food service• Consumer handling & use

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HACCP Regulations

• USDA - HACCP regulations for meat and poultry slaughter and processing: “Pathogen Reduction Act”

• FDA - HACCP regulations for inspection of seafood products

• FDA requirements for fruit juice that is not heat-processed

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Steps of HACCP

1. Organize a HACCP team

2. Describe the product, ingredients, and the process

3. Develop a HACCP flow diagram for

each product

4. Perform the 7 principles of HACCP

5. Train employees how to implement

HACCP properly

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HACCP Principles

1. Identify hazards

2. Determine Critical Control Points (CCPs)

3. Determine safety limits for CCPs

4. Monitor CCPs

5. Corrective action

6. Record data

7. Verify that the system is working

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The Heart of HACCP

Monitoring CCPs:

• Time/Temperature devices Thermometers

• Separation devices filters, screens

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The Heart of HACCP

Record Keeping:

• Who records the data?

• How often?

• What do you do if the data is not what it should be?

• Who checks the data?

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Examples of HACCP

ImplementationOf

HACCP

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Next, Module 4