HAZARD ANALYSIS CRITICAL CONTROL POINT

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HACCP Principles Hazard Analysis and Critical Control Point HAZARD ANALYSIS CRITICAL CONTROL POINT Is a scientific and rational approach to food safety which analyzes potential hazards, determines

1 HACCP Principles Hazard Analysis and Critical Control Point HAZARD ANALYSIS CRITICAL CONTROL POINT Is a scientific and rational approach to food safety which analyzes potential hazards, determines the critical control points in a food process and develops monitoring procedures to determine if the hazards identified are being effectively controlled HACCP Principles 1. Conduct a Hazard Analysis 2. Determine Critical Control Points (CCPs) 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish a Record-keeping and Documentation Procedures Achieving Active Managerial Control Using HACCP Principles Use of HACCP principles by industry and regulatory is the most effective means to achieve long-term active managerial control of risk factors By industry through food safety management systems By regulatory through risk-based inspections FDA Guidance Goal...intended to assist industry s voluntary implementation of HACCP principles Retail or Process HACCP Versus Traditional HACCP Retail not defined by specific commodities Many different ways of making the same menu item, e.g. using precooked chicken or raw chicken in a chicken salad recipe Diversity among food service facility types, design, and construction HACCP made practical for retail by process approach Process based on # of times through the temperature danger zone

Danger Zone Diagram Process #1: : Food Preparation with No Cook Step Receive Store Prepare Hold Serve Examples: Tuna Salad, Raw Oysters, Sashimi, Raw Meat (to be cooked by the consumer) Process #2: :

2 Danger Zone Diagram Process #1: : Food Preparation with No Cook Step Receive Store Prepare Hold Serve Examples: Tuna Salad, Raw Oysters, Sashimi, Raw Meat (to be cooked by the consumer) Process #2: : Food Preparation for Same Day Service Process 1 Cold holding or use of time alone Food source Receiving temperatures Date marking Freezing to destroy parasites Receive Store Prepare Cook Hold Serve Examples: Fried Shrimp and Baked Fish Process #3: : Complex Food Preparation Process 2 Cooking Hot holding or use of time alone Others if certain fish Receive Store Prepare Cook Cool Reheat Hot Hold Serve Examples: Beef Stew, Soups, Gravy, Chili

3 Process 3 Cooking Cooling Hot and cold holding or use of time alone Date marking Reheating Others if certain fish All Processes No bare hand contact with RTE food Proper handwashing Restriction and exclusion of ill employees Prevention of cross-contamination 1- Conduct a Hazard Analysis Review of HACCP Principles Hazard Analysis Identify what food safety hazards may be in the food Hazard Evaluation What is the severity the hazard What is the likelihood of the hazard occurring Examples of Hazards Physical- bones, glass Chemical- medicines, toxins 2- Identify Critical Control Points (CCPs) The operational step in a food preparation process at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level Biological- bacteria, viruses and parasites

4 Cooking Hot holding Receiving Source of food Examples of CCPs 3- Establish Critical Limits (CLs( CLs) One or more prescribed parameters that must be met to ensure that hazards are effectively controlled at a critical control point Usually established by regulations Measurable and quantifiable Examples of Critical Limits PRODUCT: RAW HAMBURGER PATTY CCP: COOKING CL: 155F for 15 sec PRODUCT: REFRIED CCP: REHEATING CL: 165F for 15 sec within 2 hours 4- Establish Critical Control Point Monitoring Criteria The act of observing and making measurements to help determine if critical limits are being met and maintained Examples of Monitoring Visual observations- hand washing Time- time as a public health control, cooling parameters ph- measuring the ph of a food to which an acid has been added to lower the ph below 4.6- such as sushi rice 5- Establish Corrective Actions Purpose of corrective action (CA) To correct the cause of deviation To determine disposition of affected food Taking temperatures- final cook temperatures

5 Scenario: Example of Corrective Action (CA) PRODUCT: RAW HAMBURGER PATTY CCP: COOKING CL: 155F for 15 sec Burger is pulled off of grill at 140F CA: Continue cooking until patty reaches an internal temperature of 155F for 15 sec Example of CA Scenario PRODUCT: BEEF CHILI CCP: COOLING CL: 140Fto 41F in 6 hours and 140F to 70F within the first 2 hours *Chili found at 70F in the walk in cooler after cooling all night CA: DISCARD 6- Establish Verification and Validation Procedures Verification is the step that ensures that the system is being followed and that it works 2 components Ongoing verification and validation Verification Definition- Activities, other than monitoring, that determine the validity of the HACCP plan and that the system is working according to the plan Validation vs. Verification Validation= the design of the HACCP plan (does the plan control the hazards?) Ongoing Verification= implementation of the HACCP plan (is the plan being followed?) 7- Establish Record Keeping Records document what has been done 5 Types of records Records related to pre-requisite requisite programs Monitoring records Corrective actions records On-going verification and periodic validation records Calibration records

ASI 691 Prinicples of HACCP 1

ASI 691 Prinicples of HACCP 1 Prerequisite Programs: GMP s, SOP s, SSOP s HACCP Does Not Stand Alone Must be built on existing food safety programs Prerequisite Programs Definition of Prerequisite Programs- Procedures, including Good