Hazard Analysis Critical
Control Point
A Food Safety Approach
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food hygiene
All conditions and measures necessary to
ensure the safety and suitability of food at
all stages of the food chain
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food Safety
Assurance that food will not cause harm to
the consumer when it is prepared and/or
eaten according to its intended use.
Source: Codex Alimentarius (WHO)
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food Safety - Aim

Protecting People

Keeping the Employees and Customers

Preventing Food Safety Errors
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food safety background

First food law written in 2500 B.C.

Pakistan food laws are dated back 1876.

First HACCP system was developed between NASA
and Pillsbury in 1971.
Got shape of seven principles and adopted as a
regulatory requirement in late 80’s in USA.


Become a regulatory requirements in EU since 1998.
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Foodborne illness - Consequences


Contaminated food contributes to 1.5 billion
cases of diarrhea in children each year;
Resulting in more than three million premature
deaths
WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New
Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public
Health Issue for the New Millennium], at p. 7
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Foodborne illness – Economic cost




In US, government estimated cost US$ 5.6 billion
to 9.4 billion.
In EU, estimate is € 3 billion annually.
In Australia, estimated cost was calculated as
AU$ 2.6 billion annually.
In 1991, Peru lost more than $ 700 million in
export of fish and fish products
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food safety concerns
In developing countries;

Inappropriate use of agricultural chemicals

Use of untreated or partially treated waste
water

Use of sewage or animal manure on crops
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food safety concerns



Absence of food inspection, including meat
inspection
Lack of infrastructure, such as adequate
refrigeration
Poor hygiene, including a lack of clean water
supplies
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food safety challenges

Changes in animal husbandry

Changes in agronomic process

Increase in international trade

Changes in food and agriculture technology
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food safety challenges

Increase in susceptible population

Increase in travel

Changes in lifestyle and consumer demands

Bioterrorism
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Food chain
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Control mechanisms

Regulations

Codes of practice

Inspection regimes

Risk reduction methodologies – HACCP

ISO 9001 Based management systems
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
HACCP

A proven system.

Proactive approach.

Known way to comply with legislative requirement.

Improved product quality.

Less product recalls and wastage during processing.

More customer reliance on product.
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Pre-requisite programs

Steps or Procedures that control the in plant
environmental conditions

Provide foundation for safe food production
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Pre-requisite programs

Personnel

Infrastructure

Sanitation and House Keeping

Production and Process Control
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Personnel

Supervision

Disease control

Medical examination
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Personnel

Illness and injuries

Cleanliness

Education and training
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Infrastructure

Physical facilities

Design construction and installation

Maintenance and operation

Pest management

Water supply
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Sanitation and housekeeping



Cleaning
–
Factors influencing cleaning
–
Cleaning agents
Sanitizing
–
Heat sanitizing
–
Chemical sanitizing
CIP
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Production and process control

Elimination or minimizing hazards during RM
handling, storage, work in process and
production.

Prevention from contamination and spoilage of
food product during manufacturing operations.

Prevention of cross contamination and product
spoilage during storage and transportation.
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Product characteristics

Product name

Composition

Biological, chemical and physical characteristics

Intended shelf life and storage conditions

Packaging

Labeling

Method of distribution
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Process flow diagrams

Sequence and interaction of all steps in operation

Any outsourced processes and subcontracted
work
Ingress points of raw materials, ingredients &
intermediate products


Reworking and recycling steps

Egress points for end products, intermediate
products, by-products and waste

Accuracy of flow diagrams
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
HACCP – Preliminary steps

Assemble HACCP team

Describe product

Identify intended use

Construct flow diagram

On site confirmation of flow diagram
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Preparing for ground; movie 01
Preparing the ground; movie 02
HACCP principles

Conduct a Hazard Analysis

Identify Critical Control Points

Establish Critical Limits

Establish CCP Monitoring

Establish Corrective Actions

Establish Verification Procedures

Establish Record Keeping
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
HACCP principle one
HACCP principle two
HACCP principle three
HACCP principle four
HACCP principle five
HACCP principle six
HACCP principle seven
Hazard analysis

Hazard identification
–

List of all hazards that are reasonably expected to occur
Hazard assessment
–
–
–
Evaluate Hazard Probabilities
Evaluate Hazard Severities
Risk Characterization
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Risk Assessment
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Decision tree
Do control preventive measure(s) exist?
Modify step, process, or product
Yes
No
Go to Next step
Is control at this step necessary for safety?
No
Not a CCP
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Yes
Decision tree
Is the step specifically designed to eliminate or reduce
the likely occurrence of a hazard to an acceptable level?
No
Go to next step
Yes
CCP
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Decision tree
Could contamination with identified hazard(s)
Occur in excess of acceptable level(s) or could
These increase to unacceptable level ?
Yes
No
Not a CCP
Go to next step
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Decision tree
Will a subsequent step eliminate identified
Hazard(s) or reduce likely occurrence
To an acceptable level?
Yes
No
CCP
Not a CCP
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Establishing the HACCP plan

Food safety hazards to be controlled at the CCP

Control measures

Critical limits

Monitoring procedures

Corrective actions

Responsibilities and authorities

Records of monitoring
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Validation and verification

Validation
–

Obtaining evidence that the elements of the HACCP plan are
effective
Verification
–
The application of methods, procedures, tests, and other
evaluations, in addition to monitoring to determine compliance
with the HACCP plan
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Safety by design

Validation is part of safety by design; activities
include
–
–
–
–
–
–
–
Hazard anticipation
Product formulation
Challenge tests
Storage tests
Line layout
Process parameters
Cleaning and disinfection systems
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Verification

Checking system conformity:
–
–

the seven principles have been correctly applied
the resulting HACCP plan is correctly and consistently
implemented
Effectiveness confirmation:
–
the system delivers what is expected
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
Verification

Activities include:
–
–
–
–
Review of HACCP system and records
Review of consumer complaints
End-product testing
Review of validation data
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By
System conformity




Things are done
Things are done right
The right things are done
The right results are obtained
verification
monitoring
validation/verification
validation
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union
URS/FS/006
Implemented By