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8/3/2019 HACCP Project
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Name: Ewart Patterson
School: Jans School of Catering and Skill Center
Tutor: Kay Samuels
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Introduction-----------------------------------------------------------------------------2
Principles of HACCP-----------------------------------------------------------------3
Implementing HACCP----------------------------------------------------------------4
Reference-------------------------------------------------------------------------------10
Appendix--------------------------------------------------------------------------------11
TABLE OF CONTENTS
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HACCP is the acronym for Hazard Analysis and Critical Control Points. This is a
management system in which food is safely addressed through the assessment and
control of physical, biological and chemical hazards from raw material production,
procurement and handling to manufacturing, distribution and consumption of finished
products.
The HACCP was established as a preventative method, rather than a finished product
inspection and used in the food industry to identify potential food safety hazards, this is
found to be an effective approach to food safety and protecting public health due to the
fact that it examines the processes along the production line and identify the points at
which, the occurrence of an error might introduce a hazard, making the end product
harmful to the consumer.
While HACCP is mainly utilized in the food industry, other notable industries that have
employed the HACCP system are cosmetics and pharmaceuticals. This method is
found to be more successful than traditional produce and test quality control methods
which proved inappropriate for highly perishable products.
Commercial food processors who integrate HACCP systems in their operations benefits
considerably from: a safe food product, a precise and efficient operation and confident
consumers to a level playing field where products can compete equally in the world.
INTRODUCTION
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There are seven basic principles that are employed in the development of HACCP plans
that meet the stated goal. These principles include inaugurating:
1. Hazard analysis
2. CCP identification
3. Establishing critical limits
4. Monitoring procedures
5. Corrective actions
6. Verification procedures
7. Record keeping and documentation.
There is strict adherence to this system, it ensures that if an aberration occurs revealing
control has been lost, the aberration is exposed and appropriate measures are taken to
restore control in a timely manner to assure that potentially hazardous products do not
reach the consumer.
PRINCIPLES OF HACCP
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Since HACCP is a management system established as a food safety measure to reduce
or eliminate hazards, management must be emphatically committed to the concept
surrounding HACCP while engaging in current good manufacturing practices (CGMP).
This is an essential ingredient for successful development and implementation of
HACCP plans. HACCP is intended to be used in all subdivisions of the food industry
from growing, harvesting, processing, manufacturing, distributing and merchandising to
preparing food for consumption.
Education and Training
One effective prerequisite to a successful HACCP system depends on education and
training management of individuals as well as the roles of employees alike in producing
safe foods. Important information includes the control of foodborne hazards associated
to all stages of the food chain. Additionally employees will acquire the necessary skills
needed for a smooth transition. Some of the activities may involve working with
instructions and procedures that outline the tasks of employees monitoring each critical
control point.
Developing the HACCP Plan
Although HACCP plans may vary depending on the product and processes, generic
HACCP plans can act as useful guides in the development of process and product,
while considering the unique environment within each facility. In any event, five
IMPLEMENTING HACCP
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preliminary tasks need to be accomplished before the application of the HACCP
principles to a specific product and process. Namely;
1. Assemble the HACCP team The HACCP team consists of persons responsible
for creating the HACCP plan. These include individuals who have specific
knowledge and expertise appropriate for the proper functioning of the product
and process. This may consist of personnel from multi-disciplinary fields such as
engineering, production, sanitation, quality assurance and food microbiology in
addition to local personnel who are familiar with the variability and limitations of
the operation. This also ensures that employees feel involved in the process.
2. Describe the food and its distribution The Team describes the food general
description which includes the food ingredients and processing methods. The
method of distribution maybe described along with information on whether the
food is to be distributed frozen, refrigerated or room temperature.
3. Describe the intended use and consumers of the food This highlights the use of
the food and the intended consumers or segment group.
4. Develop a flow diagram which describes the process The use of the flow
diagram is to provide a clear, simple outline covering all the steps involved in the
process both under the control of the establishment and other steps in the food
chain which occurs before or after processing in the establishment.
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5. Verify the flow diagram On site review of operations is then done to verify the
accuracy and completeness of the flow diagram. Modifications are made and
documented where necessary.
After these five preliminary tasks have been completed, the seven principles of
HACCP are applied accordingly.
Principle 1 Identify Hazards
It is important to be able to identify the possible microbiological, chemical and
physical hazards that can occur at every stage of the food chain, from growth,
processing, manufacturing, storage and distribution to the point where it is
consumed.
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Once identified, the next step is to work out the likelihood of them happening, and
then deciding on appropriate preventative measures for their control.
Preventative measures are the actions needed to remove hazards or control them
by reducing them to acceptable levels.
Principle 2 Determine critical control points
Control points are the points in the food processing chain where the process of
controlling or removing hazards is possible. Critical control points are those control
points where it is essential to a hazard, this is normally due to the fact that there is
no further step at which to control is established. It is important to decide which
control points is critical, this means identifying whether it is essential step to control
an identified hazard. Bear in mind that different types of hazard may have critical
controls at different steps in the process.
Principle 3 Establish critical limits
After the identification of each control point , the decision to check whether or not it
is under control during processing should be taken. This decision may be prompted
by observation or measurement (such as temperature or time).
Critical limits are considered to be measurements such as temperature and time that
must be met or characteristics such as appearance and texture. Critical limits need
to be validated.
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Principle 4- Establish monitoring systems for control
Monitoring can be defined as the systematic measurement or observation of a
critical control point to make sure that it is not outside of its critical limits. To ensure
the effectiveness of critical limits, it is imperative that a system is set up to monitor
and record control at the critical control point.
The monitoring system must be able to ensure that any loss of control at the critical
control point is revealed in time to take the necessary corrective actions before the
product is rejected. It is also important that information gained from monitoring is
evaluated by someone with required knowledge and authority to carry out corrective
actions when needed.
Principle 5- Establish Corrective Actions
In order to decide on the corrective actions to take, corrective actions will first need
to be established. Deciding on a particular corrective action to take when monitoring
demonstrates that a specific critical control point is uncontrollable. It then becomes
necessary to consider reprocessing or dumping the affected product.
Corrective actions will then need to be taken to bring the process back under control
before the problem results into a safety hazard. The proper management of any
unfavourably affected product may also be considered.
Principles 6- Establish Verification Procedures
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Verification procedures are considered to be tests and programmes that ensures
proper functioning of the HACCP system. Some examples of verification may
include: reviewing the HACCP system components and records to ensure the
effectiveness of controls for reviewing corrective action plan reports as well as
occasional testing to show that control has been maintained.
Principle 7- Establish record-keeping and documentation
The required level of documentation will be contingent on the demands and the
complexity of the food business. In a small business, a diary may be all that is
required, while on the other hand a bigger or more complex business, more detailed
or formal documentation will be necessary.
Record keeping and documentation systems must be able to meet the needs of the
business and be sufficient to demonstration that the food safety programme is
working.
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1. http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points
2. http://www.fao.org/docrep/005/Y1579E/y1579e03.htm
3. http://jamaica-gleaner.com/gleaner/20060112/eye/eye2.html
REFERENCE
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APPENDIX
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