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Hazard Analysis Critical Control Point (HACCP) is a food safety management
system in which a potential risks from biological, chemical and physical contaminants
of food are critically analyzed and set a plan of action and implementation to prevent,
minimize or reduce to a safe level from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished food product.
HACCP system derive from two major developments.
 First, was associated with W. Edward Deming’s theory of Total Quality
Management System.
 Second, was the development of the HACCP concept by Pillsbury Company
in 1960s for United State National Aeronautics and Space Administration
(NASA).
Pre-requisite Program or Standard Operating Procedures (SOP)
These are some examples of the Pre-requisite programs;
1. Proper personal hygiene practices
2. Proper facility design practices
3. Supplier selection
4. Cleaning & sanitation program
5. Equipment maintenance program
Developing a HACCP Plan:
There are five preliminary tasks need to accomplished.
After the 5 preliminaries have been accomplished, the seven principles will now be applied.
HACCP Principles divided into 3 categories:
2nd Category
Principles 4 & 5
 Help
Implement the
System
1st
Category
Principles 1, 2 & 3
 Help Design a
System
3rd Category
Principles 6 & 7
 Help Maintain
the system and
Verify
Effectiveness
 Principle 1: Conduct a Hazard Analysis
 The application of this principle involves listing the steps in the process and identifying where
significant hazards are likely to occur.
 Types of hazard could occur in any point in a food service process.
 Physical Hazard
 Chemical Hazard
 Biological Hazard
Principle 2: Determine Critical Control Point
Any step in a food’s flow where physical, chemical, biological hazard can be controlled is a Control
Point (CP).
To ass whether a control point is critical, you need to determine if it is the last step of controlling the
hazard before the food is serve to customers is called Critical control Point (CCP).
Ex. Determine the CP and CCP
Item
Step of Process
Fresh chicken
Receive chicken at 41F or lower
Fresh ground beef
Discard ground beef that has been in
the temperature danger zone for
more than four hours
Fresh pork
Cook pork to a minimum internal
temperature of 140 F for 30 minutes
Chili
Hold cooked chili for service at 140
F or higher
CP/CCP
 Principle 3: Establish Critical Limit
 Principle 4: Establishing Monitoring products
 Monitoring lets you know that critical limits are being met, and that you are doing things right. It
is a sequence of observation or measurements to assess if the CCP that has been established is
accurate.
To develop s successful monitoring program, you need to focus on each CCP and establish clear
directions that specify the following.
 How to monitoring the CCP
 When and how often to monitor the CCP
 Who will monitor the CCP
 Equipment, materials or tools
 Principle 5: Creating Corrective Actions
 Corrective actions are predetermined steps taken when food doesn’t meet a critical limit.
Corrective actions might include the following:
 Continuing to cook the food the required minimum interval.
 Throwing food away after a specified amount of time.
 Rejecting a shipment that is not received at the temperature you specified.
 Principle 6: Verification of HACCP Food Safety Plan
 Principle 7: Establishing Record-keeping Procedures
Enrichment Activity:
Directions: Identify the possible hazard and causes for the following situations.
Hazard:
Causes:

Physical (hair, nails, plastics)
- Time Temperature

Chemical (pesticides, additives, cleaning agents)
- Poor Personal Hygiene

Biological (bacteria, viruses, parasites, fungi)
- Cross-contamination
- Faulty Facility & Poor Pest Control
Situation
1. A piece of metal shavings in a
mushroom soup
2. Kitchen staff did not wash his
hands after handling garbage
3. A trace of pesticides in a lettuce
4. A food attendant suffering from
Hepatitis A
5. Dripping from a ground beef
inside the refrigerator
Potential Hazard
Causes of PH
Multiple Choice
1. HACCP stand for;
a. Hazard Analize Critical Control Point
b. Hazard Analysis Critical Control Process
c. Hazard Analysis Critical Control Point
2. Among the 7 principle of HACCP what is the very first principle.
a. Establishing Critical Control
b. Hazard Analysis
c. Record-keeping
3. 2nd Category, principles 4 & 5 which is;
a. Help implement the system
b. Help design a system
c. Help maintain the system and verify effectiveness
4. SOP stand for;
a. Sanitation Operating Procedures
b. Standard Operating Process
c. Standard Operating procedures
5. Which principle is determined critical control point?
a. Principle 1
b. Principle 2
c. Principle 4
Thank You