Transcript No Slide Title

 IMPORTANCE OF HACCP
Hazard Analysis Critical Control Point
Hazard :-- It will cause ill effect to our health, Hazards
are classified into biological , chemical and physical
hazards.
Biological Hazard :--It includes microorganisms like
bacteria, Virus, Fungi's, Algae, and toxigenic Plants and
animals.
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 Chemical Hazard :-- It includes antibiotic,
pesticides, insecticides, and cleaning compounds.
 Physical Hazard :--It includes stones, glass
pieces, plastics pieces and needles etc.
 Analysis : -- We should analyze the presence of
hazard on the basis of Critical Control Point.
 Critical Control Point:-- It can be prevented,
eliminated or reduce to an acceptable level.
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From 18th Dec.1997 it has become mandatory that
every food industry should maintain HACCP.
Pre-requisites Programmed :-HACCP is not stand alone,
it is based on GMP and SSOP
GMP:-- Good Manufacturing Practice, it includes
Personal Hygiene
Supplier declaration
Construction and Maintenance of Establishment
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Personal Hygiene :--It is individual efforts that one
undertake to preserve physical, mental, and social
health. It includes
Bathing
Grooming
Jewellery
Foot Wear
Cosmetics
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Suppliers Declarations :--Take a suppliers certificate
that states, it is free from antibiotics, pesticides, and
insecticides.
Construction and Maintenance of
Establishment :-- Establishment should be
constructed according to some rules and regulations.
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SSOP :--Sanitary Standard Operating Procedure .It
includes 8- SSOP
Safety water and Ice
Cleaning food contact surface , utilities, wearing clean
uniform and gloves.
Prevention from cross contamination.
Hand washing and Toilet facilities.
Prevention from adulteration.
Toxic Compounds.
Employees health condition
Exclusion of Pests
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PRINCIPLES Of HACCP:-There are 7- principles of HACCP.
Hazard Analysis.
Critical Control Point.
Establishing Critical Limit.
Monitoring techniques.
Correctives Action.
Verification.
Record Keeping and Documentation.
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