Transcript HACCP Hazard Analysis

Version 3 

Highfield Publications 2001
www.highfield.co.uk
www.foodsafetytrainers.co.uk
Highfield Publications
‘Vue Pointe’, Spinney Hill
Sprotbrough
Doncaster DN5 7LY U.K.
Tel: 01302 391999
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without prior written
permission from Highfield Publications. This publication is sold subject to the condition that it shall not, by any way of trade or otherwise, be lent, re-sold, hired
out or otherwise circulated without the prior consent of Highfield Publications.
Excellence in Quality,
Value and Service
Version 2 
 Highfield Publications 2000
Tel: 01302 391999
www.highfield.co.uk - www.foodafetytrainers.co.uk
‘Vue Pointe’,Spinney Hill,Sprotbrough,Doncaster,DN5 7LY U.K.
Excellence in Quality,
Value and Service
Version 3 
Please select a lecture to continue
1
2
3
4
5
Introduction
Understanding
food safety
An introduction
to HACCP
Implementation
of HACCP
Getting Started
6
7
8
9
10
Flow Diagram
Identify Hazards
(risk and severity)
Identify Controls
Determine Critical
Control Points
Limits, Targets
and Tolerances
11
12
13
14
Monitoring
Determine
Corrective Actions
Documentation
Verification
HACCP Posters
Version 3 
Lecture
1
Course introduction
Course objectives
5
Course objectives
To provide an understanding of “the
principles
the system
To
provideunderpinning
an understanding
of howof
HACCP” and how
these principles
can be
HACCP/hazard
analysis
can be
used by a food
business
operation to
implemented
and
maintained.
control potential food hazards
6
Course objectives
To be
interesting,
informative
and
enjoyable.
7
Version 3 
Lecture
2
Understanding food
safety
Safe food
9
Safe food
Food which is free of contaminants and
will not cause harm, injury or illness.
10
Food poisoning
(for notification purposes)
11
Food poisoning
“Any disease of an infectious or toxic
nature caused by or thought to be
caused by the consumption of food or
water”
Many notified cases are not confirmed
cases.
12
Current food
poisoning trends
13
Current food poisoning trends
Salmonella isolates from humans
(1991 – 2000)
35,000
30,000
25,000
20,000
15,000
10,000
5,000
0
14
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
Current food poisoning trends
Outbreaks of foodborne infectious
intestinal disease (excluding private
residences)
1992 - 1999
200
150
100
50
0
1992
15
1993
1994
1995
1996
1997
1998
1999
Current food poisoning trends
Reported cases of food poisoning
(1991 – 2000)
100,000
90,000
80,000
70,000
60,000
50,000
40,000
30,000
20,000
10,000
0
1991
16
1992
1993
1994
1995
1996
1997
1998
1999
2000
Version 3 
Lecture
3
An introduction to HACCP
HACCP
18
HACCP
A science-based documented system for
Requires:
identifying and assessing hazards and risks of
food production and the implementation of costFull
commitment
and involvement
of
effective
controls
andscientific
monitoring
procedures
Consistent/standardised
ADetailed
multi-disciplinary
approach
productionto
knowledge.
and workforce
ensure food management
safety
19
Disadvantages of end
product testing
20
Disadvantages of end product testing
Operation
Limited
Only applied
number
controlled
to aofproportion
staff
by scientists
directly
of food
involved
in “remote”
(limited
in
Control
Cost
Considerable
Does
of
is not
reactive,
sampling
Testing
relate
expertise
action
and
tomay
all
analysis
potential
taken
to
beinterpret
slow
after
may
hazards
be
aresults
problem
high
food
laboratory
samples)
safety.
21
HACCP
Commissioned by NASA in 1959
First published in 1973 (Pilsbury)
Codex Alimentarius Commision
“the most effective system of food safety assurance”
Implementing principles of HACCP are a legal
requirement for most food premises within the EC.
22
Definitions
23
Definitions
MICROBIOLOGICAL HAZARD
HAZARD
ANALYSIS
HAZARD
The unacceptable contamination, the
CONTROL MEASURES
unacceptable
Any system which
multiplication,
enables a the
food
unacceptable
business to
The
potential
to
cause
harm
to
the
Actions
required
eliminate
or and/or
reduce
identify
production
hazards,
or
persistence
the to
steps
of
attoxins
which
they could
the
consumer
and
can
microbiological,
to abe
safe
level.
unacceptable
occur andhazards
the
survival
introduction
of
pathogenic
of
measures
microto
orthem
physical
organismschemical
in food.
control
(Includes
bacteria, viruses,
parasites and moulds.)
24
Hazards
25
Hazards
Microbiological
•
•
•
•
Present in raw materials
Contamination –
pathogens
Multiplication/toxin
production
Survival of
pathogens/spores/toxins
26
Hazards
Physical
• Present in raw
materials
• Contamination – foreign
bodies
27
Hazards
Chemical
•
•
•
Present in raw materials
Contamination
Excess additives
28
Characteristics of
pathogenic bacteria
29
Sources, vehicles and routes of contamination
Sources
30
Sources, vehicles and routes of contamination
Food
Vehicles
31
Sources, vehicles and routes of contamination
Infective
dose
Low/high
(food poisoning
/foodborne
disease)
32
High-risk foods
33
High-risk foods
Common food vehicles in food poisoning,
usually protein, ready-to-eat, stored
under refrigeration, no further
processing.
34
Raw foods
35
Raw foods
Major source of food poisoning organisms
36
Low-risk foods
37
Low-risk foods
Acid foods pH <4.5
High sugar/salt
Dry products (low Aw)
High fat
Ambient storage
38
Spores
39
Spores
Resistant resting phase
Survive high temperatures
Survive chemicals
Survive dehydration
40
Bacterial spores
Unsuitable conditions
Cell
Spore
…releasing
disintegrates…
forms
Cell spore
in cell
41
Bacterial spores
Suitable conditions
Spore germinates
42
Bacterial spores
Suitable conditions
Cell produced & multiplies
43
Toxins
44
Toxins
T
T
T
T
T
T
T
T
T
T
Produced when bacteria grow in food
eg Staphylococcus aureus
45
Toxins
Neurotoxins – affect the nervous system
eg. Clostridium botulinum
Released by bacteria on death in the
intestine eg Salmonella, or when spores
are formed
46
Examples of
pathogens
47
Examples of other pathogens
Moulds
Parasites
Protazoa
Viruses
Algae
(fungi)
48
eg Cryptosporidium
eg.
Hepatitis
Aspergillus
Taenia
poisonous
saginata
A, small
spp.
(beef)
round
parvum,
produce
dinoflagellates
structured
mycotoxins
Giardi which
viruses
lamblia
–
produce
aflatoxin
biotoxins
(nuts)
Trichinella
spiralis
(pork
and(apple
horseflesh)
patulin
causing
paralytic
juice)
(ill
(faecal/oral
people
and
route,
carriers)
waterborneoutbreaks)
shellfish poisoning.
Factors affecting the
multiplication and
survival of foodborne
pathogens
49
Factors affecting multiplication/survival - FP pathogens
Preservatives.
Temperature
Nutrients
Oxygen
pH
Aw
Professor
isn’t this just
a hot dog?
Raw
ingredients, pH,
preservatives,
composition
Illustration from: ‘ A Guide to HACCP’
available from Highfield Publications
50
10 main causes of
food poisoning
51
10 main causes of food poisoning:
Preparation
toofood
far
in
advance and
Inadequate
thawing
Improper
Infected
Cross-contamination
Raw
food
warm
consumed
handlers
holding
Inadequate
Inadequate
reheating
cooling
Undercooking
Contaminated
processed/canned
food
storage at ambient temperature
(multiplication)
(survival)
(inherent
contamination)
(contamination).
(contamination)
(survival
during
cooking)
(multiplication)
52
Physical
hazards/foreign
bodies
53
Physical hazards/foreign bodies
“Waiter, there is a fly in
Cuts/penetration
Broken
Choking
teeth.
my soup!”
Which make food unsafe
for consumption
54
Physical and chemical hazards
Present in raw materials
Originate from:
Result of post process
Building/equipment/
contamination
e.g.
Maintenance
Industrial
Visitors
chemicals
operatives
Pests
Packaging
Cleaning
Food
and
handlers
activities
pesticides
materials
notices
sabotage.
55
Chemical hazards
56
Chemical hazards
Present in raw materials
Pesticides/herbicides
(vegetables)
Heavy Metals
(vegetables, fish)
Antibiotics
(meat)
Hormone residues
(meat)
Allergies
(peanuts)
Natural toxins
(rhubarb leaves, potatoes)
Industrial chemicals
(dioxins in milk, PCBs,
(polychlorinated byphenyls))
Radiation
(Chernobyl)
57
Chemical hazards
Contamination during processing
Fumes
(paint, petrol)
Cleaning chemicals
(caustic soda – CIP/bottles)
Lubricants
(oil, grease)
Pesticides
(poor control techniques)
Refrigerants
Allergies
(clear labelling essential)
Excess additives
(nitrates)
Migration of plasticisers, inks or adhesives from
packaging
58
Chemical hazards
May be difficult to control if we don’t
know toxicity levels
ACUTE, CHRONIC or CARCINOGENIC
59
Prerequisites for
HACCP
60
Pre-requisites for HACCP
Staff
Business
Effective
trained
operated
commensurate
planned
in accordance
cleaning
with
andtheir
with
High
Effective
Integrated
Management
standards
Premises
Adequate
waste
pest
well
of resources
commitment
personal
management.
management
designed
hygiene
disinfection
good
work
hygiene
activities
(Schedules)
practice
61
Version 3 
Lecture
4
Framework for the
implementation of
HACCP
7 HACCP principles
63
7 HACCP principles
1
5
2
7
3
4
6
Establish verification procedures which
Establish
Conduct corrective
documentation
a hazard analysis,
actions
concerning
to
prepare
be taken
all
a
include
supplementary
tests
together
Establish
Establish
the
a monitoring
critical limits,
system
target
by
flow
procedures
when
diagram,
a CCP
and
is
identify
not
records
under,
the
appropriate
hazards
or moving
and
to
Determine
the
critical
control
points.
with alevels
review
which
that
scheduled
testing
and
tolerances.
or confirms
observations.
these
specify
principles
out
the of,
control
and
control.
their
measures.
application.
HACCP is working effectively.
64
Implementation of
HACCP
65
Implementation of HACCP
9
14
10
11
12
13
1
2
3
4
5
6
7
8
Determine critical limits, target levels
Determine
Describe
Identify
hazards/risks/severity
the
critical
process
control
and points
construct
anda
Establish
Establish
Establish
corrective
monitoring
record
actions
keeping
system
tofor
and
be using
each
taken
and
Describe
Assemble
tolerance
Define
Identify
On-site
the
and
terms
product/recipe/process
for
the
train
verification
each
intended
of
the
reference
critical
HACCP
use
control
team
Establish
Review
verification
HACCP
plan.
procedures
control
the
flow
diagram
measures
tree
when a CCP
documentation
isdecision
moving
CCP
out of control
point
66
Hazard analysis
67
Hazard analysis
Any system which enables a food business to:
Introduce
Identify the
measures
steps atto
Identify hazards
which
controlhazards
the hazards.
occur
68
PREPARATION
COOKING
SERVING
Legal requirement for
hazard analysis
69
Legal requirement for hazard analysis
Identify
Decide
Review
Implement
which
the
the points
system
of
effective
thewhere
points
periodically
control
the
arehazards
critical
and
and
Analysis of the potential food hazards
whenever
monitoring
significant
tomay
foodoccur
safety
atchange
CCP’s occurs.
The proprietor shall identify any step in the
activities of the food business which is critical
to ensuring food safety and ensure that
adequate food safety procedures are identified,
implemented, maintained and reviewed on the
basis of the following principles:
70
Butchers’ licensing
71
Butchers’ licensing
Butchers’
shops
selling
The
Food Safety
(General
Food
Hygiene)(Butchers’
Shops)
raw and ready to
eat
Amendment
Regs’
2000
food
must be
licensed.
72
Butchers’ licensing
Conditions:
•
Must comply with food safety
regulations
•
All food handlers must be trained
•
Must be at least one trained
supervisor who can manage the
HACCP system
•
Effective HACCP, including
verification and documentation must
be in place
73
Stages in the
implementation of
hazard analysis
74
Stages in the implementation of hazard analysis
10
11
12
13
14
15
16
17
18
19
9
1
2
3
4
5
6
7
8
Proprietor/manager
to procedures
obtain
suitable
Construction
Establish
List
hazards
verification
of(information
for
flowcharts
each
group
for every
of
food
to
step
Planning
gathering)
Decide
Assemble
Generic
on
grouping
scope
and
train
(which
of
the
products
process,
hazard
(as
analysis
products,
few
as
Determine
Review
Design
Establish
documentation
periodically
critical
Critical
traceable
limits
Control
or
procedures
if
and
(Target
changes
Points
systems
levels
(Simple
and
made
for
and
advice/training/knowledge
Describe
Identify
likely
product(s)/process
customers
about
the
Identify
confirm
in
products
the
Identify
Establish
production
additional
that(Microbiological,
Identify
the
monitoring
corrective
hazard
for
training
controls
each
analysis
activities
actions
physical
generic
requirements
system
and
food
team
(when
possible)
and
appropriate)
hazards)
records
including
maintaining
to
decision
the
tolerances)
operation.
capability
tree)
records
for recall
Is
a steps
consultant
required?
implementation
of steps)
hazard
analysis
(Process
ischemical)
effective
75
Advantages of HACCP
76
Advantages of HACCP
1
9
2
3
4
6
11
13
7
8
10
14
5
12
Complimentary
Remedial
Current and
action
predicted
to taken
qualityprior
hazards
management
to serious
and risks
systems,
problems
can beeg
Compliance
with
legal
requirements
Focuses
Provides
Reduced
Safety
resources
introduced
greater
product
on
confidence
loss/expensive
in
critical
product
parts
in
development
product
of
processing
the
safety
process
Assists
Internationally
ininvolved
demonstrating
recognised
due
(CODEX).
diligence
More
Control
Operation
All
cost-effective
staff
parameters
controlled
as
relatively
with
it
is
on
product
part
the
easy
of
premises
the
safety
to
monitor
process
“proactive”
identified
ISO9000
and removed
77
Version 3 
Lecture
Getting started
5
Define the terms of
reference
79
Define the terms of reference
Which hazards
Microbiological
Chemical.
Physical
80
Define the terms of reference
Decide on scope
WhichWhich
stepsWhich
operation
including
or
start
process
and finish.
products
81
Team expertise
required HACCP
82
Team expertise required HACCP
The operation/process (Include
Product Maintenance
characteristics
of (Aw, pH,
consumer
Competency
HACCP/hazard
Equipment
Packaging/distribution
Quality
Microbiology
target
to
assurance
(Engineering)
group
inspect/audit.
analysis
and abuse
composition,
records/documentation
preservatives)
potential)
Hey team let’s
get started
83
Sources of
information
84
Sources of information
•
HACCP team
members
•
Public Health
Laboratory Service
•
Internet
•
Trade associations
•
Libraries
•
•
Textbooks
•
Magazines
•
National statistics
Consultants,
laboratories and
research organisations
(Universities)
•
Seminars
•
Public analysts
•
Codes of practice
•
In-house experts
•
Enforcement officers
•
•
Food Standards
Agency (European
Commission)
Mathematical
modelling
•
Customers/suppliers
•
Customer complaints
85
Describe the
product/recipe/
process
86
Describe the product/recipe/process
Methods of
Is
What
Raw
Composition/preservatives
Packaging
the
Suitability
Will
Will
ingredients
Intended
potential
reheating
the
thefood
Legal
product
and
for
storage
hazards
be
essential
bacterial
-labelling
(approved
eaten
be will
to
processing/cooking,
storage
Potential
Intended
Allergies
hazards
e.g.
shelf-life
and
nuts
risks
immediately
destroy
the
requirements/standards
food
(pH,
multiplication
temperatures
instructions
reheated?
microorganisms?
supplier)
be
Awafter
,exposed
toxicity)
reheating?
to?.
and distribution
87
Identify the intended
use/likely customers
88
Generic grouping of
food products
89
Generic grouping of food products
Generic
3
All
products
prepared
in
similar
way
1 Hazard
analysis
based
onaeach
step
from
Particularly
important
for
grouped,
2 Hazard
delivery
analysis
throughof
toall
service,
products
ie steps
subject to
catering
and
retailing
controlled
similar
process,
not
eg rotisserie
eg refrigerator
eg all items
ofproduct,
bread,
meat
pies, cakes
maintained
at 5°C
etc.
Large variety
of products
Limited scientific information
90
HACCP control chart
91
HACCP control chart
Process
Hazards
Steps
Controls
CCP?
Y/N
92
HACCP control chart
Critical
Monitoring
Corrective Action
Limit
(include frequency)
and responsibility
93
Version 3 
Lecture
Flow diagram
6
Flow diagram
The detailed sequence of steps involved
with a particular product or process,
usually from receipt of raw material to
end user
95
Flow chart for rotisserie oven
1
Product
Supply
2
Receipt and
storage
3
Preparation
and cooking
4
Hot display
7
Serving
5
Packaging
Supply
6
Receipt and
storage
8
Consumption
Validate (audit) the process flow chart
– is it accurate for every occasion?
96
Version 3 
Lecture
7
Identify hazards (risk
and severity)
Risk assessment
98
Risk assessment
• Risk
–
The likelihood that a hazard will occur
• Risk assessment
–
The process of identifying hazards,
assessing likelihood of occurrence,
and severity, and evaluating the
significance
• Involves considering all relevant
available scientific information
99
Risk assessment
• Knowledge required
–
–
–
Product characteristics
Process
Hazards associated with
product/process
• Other information
–
Complaint history
–
Epidemiological information
• Research
100
Risk assessment
matrix
101
Low
 RISK
 High
Risk assessment matrix
High Risk (1,000)
High Risk (1,000)
High Risk (1,000)
Low Severity (10)
Med Severity (100)
RxS = 10,000
RxS = 100,000
High Severity
(1,000)
Bone in fish
CCP
Salmonella in
undercooked
chicken
RxS = 1,000,000
CCP
E.coli O157 in
under cooked
beefburger
Med. Risk (100)
Med. Risk (100)
Med Risk (100)
Low Severity (10)
Med. Severity
(100)
High Severity
(1,000)
RxS = 10,000
RxS = 100,000
Mouse in product
CCP
RxS = 1,000
Stone in Jam
Botulism in low
acid food
Low Risk (10)
Low Risk (10)
Low Risk (10)
Low Severity (10)
Med. Severity
(100)
High Severity
(1,000)
RxS = 1,000
RxS = 10,000
Pin in cooked
chicken
Razor blade in loaf
of bread
RxS = 100
Cardboard in
cooked chicken
meal
Low
102
 SEVERITY  High
Used to
assess
significant
hazards or
to ensure
critical
control
points are
critical.
Scientific information
required includes:
103
Scientific information required includes:
What temperature/times are
What
What
What
concentration
pHisand
the what
shelf-life
aof
preservative
based
required
on
w are
What
What
What
are
What
cooling
risks
theare
are
risks
times
the
there
ofpotential
contamination
are
associated
required
needed
to
destroy
any
is specific
required
to prevent
storage/distribution
to prevent
growth
growth
of
of
after
with
hazards/risks?
(risk processing?
packaging?
of hazards
spores)? that may
microbiological
microorganisms
temperatures?.
be present (including toxins)?
104
Version 3 
Lecture
8
Identify controls
Control measures
106
Controls can be applied to
Actions required to
eliminate or reduce
hazards to a safe level.
107
Controls can be
applied to:
108
Controls can be applied to
Available
Chemical
Visual
Size/shape/weight
Temperature
Time
pH
Aw
Additives
assessment
analysis.
chlorine
109
D Value of salmonella
110
D value of salmonella
106
(10seconds)
105
(10seconds)
The D Value of salmonella
at
104
72°C is 10 seconds. Heating
(10
)
3
food containing 106 10
salmonella
(10
)
for 1 minute will reduce
2
10
numbers to 1.
seconds
seconds
(10seconds)
10
(10seconds)
1
111
Version 3 
Lecture
9
Determine critical
control points
Critical control point
Hazard analysis
113
Critical control point – (hazard analysis)
“If I lose control is it likely that food
poisoning will result?”
NO
YES
Control point
(good hygiene
practices)
Critical control
point
(CCP)
114
Generic controls
115
Generic controls
Separation
of chemicals
from
Good
hygiene
practice
Centre
cooking
temperature
Time
management
Physical
contamination
Rinsing
following
chemical
Storage
temperatures
Pest
control
Glass
policy
Colour
coding
personal
hygiene
Size
of
joints
Good
housekeeping
Stock
rotation
Waste
management
Cleaning
&
disinfection
Staff
training
Approved
supplier
(prevent
contamination)
food
(minimum
time
at
ambient)
(-18°C,
<5°C
or
>
63°C)
controls
cleaning.
> 75°C eg metal detection
116
CCP decision tree
Hazard analysis
117
CCP decision tree (HACCP)
Modify step, process or
product
Q1
Are control measures being used
to prevent the hazard?
Yes
No
Yes
Q2
No
Does the step eliminate or reduce
the hazard to an acceptable level?
Yes
CRITICAL
CONTROL
POINT
118
Is a control step required for
safety?
No
Q3
Does contamination occur at
unacceptable levels or could
it increase to unacceptable
levels?
No
Yes
Q4
No
Will a subsequent step
eliminate or reduce the
hazard to an acceptable
level?
Yes
Not a
CCP
Proceed to the next
step in the process
Identification of CCPs
119
Identification of CCPs
Process
Hazards
Steps
Controls
Decision Tree Questions
1
120
1a
2
3
4
CCP?
Y/N
Version 3 
Lecture 10
Determine critical
limits, target levels
and tolerances
Temperatures
122
Temperatures
•
Critical limits
–
•
Deviation
–
•
Observations or measurements outside the
critical limit
Target levels
–
•
Values of monitored actions which separate
the acceptable from the unacceptable
Specified values for the control measure
which eliminate or minimise hazards at CCPs
(bufferzone)(reduce the risk of a deviation)
Tolerance
–
The degree of latitude for a control measure
which if exceeded requires immediate
corrective action
123
Temperatures
Refrigerator
Cooking
Temps.
124
Critical
Limit
Target
Tolerance
8°C
5°C
2°C(7°C)
75°C
78°C
2°C(76°C)
Generic flow diagram
for catering
125
Key to generic flow diagram for catering
CCP=
Critical control
point
NB. Environment
and crosscontamination
pest control
C
Contamination
Cleaning and
disinfection
Multiplication
Personal hygiene
Survival
Waste
management
=
M
S
=
=
126
Generic flow diagram for catering
CCP
CCP =
C
PURCHASE
Approved suppliers
CM
RECEIPT
<5°C
C
=
Critical Control Point
Generic Hazards
Contamination
M
=
Multiplication
S
=
Survival
<-18°C
Minimum time to unload
CM
DRY
STORAGE
CCP CHILLED
Stock rotation
FROZEN
CCP CM
CM
PREPARATION
< 1 hour at ambient
127
THAWING
CCP CM
<5°C
<-18°C
<10°C
Refrigerate / cook
immediately when
thawed
SERVE COLD <5°C
Generic flow diagram for catering
CCP CM
CCP CMS
CCP CM
COOKING
>63°C
CCP CM
COOLING
>63°C
>75°C
PREPARATION
<30 mins. at ambient
CCP CM
SERVE HOT
HOT HOLD & SERVE
<10°C within 4 hours
<5°C within 90 minutes (Blast Chiller)
<5°C
CCP CM
CCP CM
Stock rotation
CCP CM
128
CHILLED STORAGE
CCP CMS
USE OF LEFTOVERS
DISPLAY COLD SERVICE
>82°C
REHEAT & SERVICE
Version 3 
Lecture 11
Monitoring
Monitoring
130
Monitoring
The planned observations and
measurements at CCPs to confirm the
process is under control i.e. target levels,
tolerances or critical limits are not
exceeded.
131
Monitoring is required to:
Provide records for:
a)
Verification
Monitoring
Monitoring
may
must
be
permit
manual
rapid
or
automatic,
detection
Identify
deviations
and
trigger
b) Identify
for
corrective
continuous
and
orcorrection
atreasons
set actions
frequencies.
complaints
c)
132
Due diligence
Methods of
monitoring
133
Hazard analysis
Checking
controls/
Visual
inspections
Food
Organoleptic
Competency
Audits
complaints.
(of premises, vehicles or practices)
records
134
FRESH2U
Monitoring systems
should state
135
Monitoring systems should state:
WHO
WHERE
Who is responsible
for
the
HOW
WHEN
WHAT
monitoring?
training
Details
of
how
the(Include
monitoring
should
Where
the
monitoring
should
be
The critical
limits the target
levels
When
the
monitoring
should
be
be
undertaken
(equipment
and
requirements)
and
if necessary
undertaken
(at
the CCP
or as close
and
tolerances
undertaken.
calibration
specified)
checking that monitoring
has
as possible to the CCP)
been carried out satisfactorily
136
Staff training for
monitoring Critical
Control Points
137
Staff training for monitoring Critical Control Points
Knowledge of importance of CCP and
Knowledge
Competency
Competency
Frequency
Knowledge
of target
toto
take
monitor
oflevels/critical
of
monitoring
corrective
HACCP
and record
action.
limits
monitoring
138
Version 3 
Lecture 12
Determine corrective
actions
Corrective actions
140
Corrective actions
InThe
theactions
event of
toabe
deviation
taken
occurring
when the
corrective
results action
of
Actions
should
prevent
should
monitoring
be
taken
indicate
to bring
aa
deviation
occurring
the
control
CCP under
is moving
control
out and
of
control
deal with
(target
any levels
affected
and
tolerances)
product.
141
Procedures for
corrective action
should specify
142
Procedures for corrective actions should specify:
Who can authorise
Whether
Who
Treatment
is responsible
production/sales
of affected
for the
What
Who
action
shouldis
be
tonotified?
be taken
production/sales
to
shouldproduct
action?
be stopped?
restart?.
143
Product subject to
deviation
144
Product subject to deviation
A mouse tail in
my hot dog rolls!!
This supplier needs
corrective action
Corrective action should specify the
treatment
of affected
Continue
Change
shelf-life
process
Release
after product
Use for different
Destroy.
Release purpose
examination/sampling/testing
(quarantine,
testing,
reprocessing,
egeg
extend
use
immediately
cooking
time
disposal and recall)
145
Traceability/recall
146
Traceability/recall
All products to be:
Clearly
Traceable
labelled
Identify additional training
requirements.
147
Version 3 
Lecture 13
Documentation
Documentation
includes:
149
Documentation includes:
The standard operating procedures
Approved
The HACCP
supplier
planlist
(GMPs, generic controls) which include:
Product
Staff
The corrective
health/exclusion/personal
specifications/food
action procedure
receipt
Stock
Temperature
rotation/date
controls
code
Training
Modifications
Equipment
Pest
Verification/review
control
programme/training
Cleaning
maintenance/servicing
to
(pest
the
schedules
control
HACCP
details
book)
system
records
including reject,
procedures
hygiene
recall and traceability.
150
The HACCP plan
151
The HACCP plan
All information relating to product safety
used to make decisions relating to
hazards,
A records
controls,
of the reasons
monitoring,
for critical
critical
The The
HACCP
flowcontrol
diagram(s)
chart(s).
limits, targets,decisions
critical control points,
corrective action, reviews and
verification
152
Performance records
include:
153
Performance records include:
All
performance
records should
be signed
Results
of
temperature
monitoring
and
Customer
complaints/investigation
Calibration
of
instruments
CCP
monitoring
activities
(and
non-CCP’s)
Corrective
Date
Inspection/audit
code
action/deviations/recall
checkingreports
records. etc
and
dated
(countersigned
if chemical)
appropriate)
tests
(bacteriological
results and
154
Version 3 
Lecture 14
Verification
Verification
156
Verification
The procedures, other than those used in
monitoring, designed to establish if the
HACCP system is functioning as planned
and is effective.
157
Verification
Audit against the HACCP plan to ensure
Examine
Confirm
monitoring
that
CCP’s
records
are
kept
and
Re-examine
all
scientific
data
All
verification
documentation
must
Use
of random
sampling
and
tests
correct
implementation
and
control of
Check
Challenge
complaint
testing
records
(including
microbiological)
relating
to
hazards
risks
under
deviations
control
be
recorded.
hazards
(involve
food and
handlers)
158
When to review
HACCP
159
When to review hazard analysis
Review
documentation
must
Storage
Packaging
Key
At
When
When
Cleaning
regular
personnel
When
the
conditions
equipment
or
raw
intervals
schedules
adistribution
justified
or
materials
number
oror
(at
product
are
the
least
or
are
of
If new scientific data emerges
be
recorded.
complaint/illness
personnel
process
recipe
use
changed
annually)
changes
is
are
change
changed
changed
occurs
160
Maintaining the
HACCP system
161
Maintaining the HACCP/hazard analysis system
Review
Regular
system
Awareness
inspections/audits
as appropriate
of:
Data analysis
New Information
developments/research/legislation
on food poisoning
Effective
Examine
training
trends
programme
outbreaks
(food/packaging/equipment/microorganisms)
Initiate research.
162
Thank you for
attending the course
The important things to do now are……
163
The important things to do now are:
1
2
3
164
To keep
put into
implement
your
practice
the
what you
HACCP
knowledge
system
have
up to
learned
date
Version 3 
The end
Any questions?
Version 2 
 Highfield Publications 2000
Tel: 01302 850007
‘Vue Pointe’,Spinney Hill,Sprotbrough,Doncaster,DN5 7LY U.K.
Excellence in Quality,
Value and Service
Version 3 
HACCP
Posters
Version 3 
 Highfield Publications 2000
Tel: 01302 391999
www.highfield.co.uk - www.foodafetytrainers.co.uk
‘Vue Pointe’,Spinney Hill,Sprotbrough,Doncaster,DN5 7LY U.K.
Excellence in Quality,
Value and Service
Version 3 
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