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Haccp Izstrades Vadlinijas

This document outlines the steps to conducting a HACCP (Hazard Analysis and Critical Control Points) study. The steps include: 1) defining the scope of study, describing the product, and constructing a process flow diagram; 2) conducting a hazard analysis to identify potential hazards and critical control points; 3) establishing critical limits for each critical control point. Critical limits involve measurable parameters that distinguish between safe and unsafe conditions. Monitoring procedures are then identified to assess whether critical control points remain under control. Corrective actions are established to address any deviations from critical limits. The HACCP plan is then validated and relevant personnel are trained on its implementation.

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Agnese Dzigune
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74 views2 pages

Haccp Izstrades Vadlinijas

This document outlines the steps to conducting a HACCP (Hazard Analysis and Critical Control Points) study. The steps include: 1) defining the scope of study, describing the product, and constructing a process flow diagram; 2) conducting a hazard analysis to identify potential hazards and critical control points; 3) establishing critical limits for each critical control point. Critical limits involve measurable parameters that distinguish between safe and unsafe conditions. Monitoring procedures are then identified to assess whether critical control points remain under control. Corrective actions are established to address any deviations from critical limits. The HACCP plan is then validated and relevant personnel are trained on its implementation.

Uploaded by

Agnese Dzigune
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as ODT, PDF, TXT or read online on Scribd
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How to Do a HACCP Study

Define the Scope of the Study


Classes of Hazard( Micro/Chemical/Physical)
Process/Food chain segment
Limits of study( define start and finish of the process)
Describe the Product and identify intended use
Principle raw materials
Composition/Formulation
Packaging
Storage conditions and durability
Distribution

Construct a Process Flow Diagram


Raw materials
Process activities
Temperature and time data
Equipment design features
Storage conditions
Validate the Process Flow Diagram
An accurate representation of the process at ALL times

Conduct a Hazard Analysis


What are the hazards
What is the risk
What are the control measures
Identify Critical Control Points
When all hazards and control measures have been described, the HACCP team establishes the points where
control is critical to assuring the safety of the product.
The CCP is a step which control can be applied and is essential to prevent or eliminate a food safety hazard or
reduce it to acceptable levels( Codex Alimentarius)

Identify Critical Limits


Set a critical limit for each CCP- this describes the difference between safe and unsafe product at the CCP.
They must involve a measurable parameter and may also be known as the absolute tolerance or safety limit for the
CCP.
Examples as follows;
Chemical limits- Max pH 4.5 ( Hazard:Listeria growth) control measure:formulation pH.
Physical limits- 71.7c for 15 seconds ( Hazard; salmonella survival) control measure: milk pasturised

Critical Limit- Target Levels


Control criteria which are more stringent than Critical limits.
Can be used to take action and reduce risk of a deviation.
For Example;
During the cooking of raw chicken portions, the critical limit is 70˚C for 2 minutes. A target level of 74˚C has been
set which has been determined as the ideal cooking temperature. This establishes a safety buffer zone to reduce
the potential hazard of the survival of salmonella.

Identifying monitoring procedures


A planned sequence of measurements or observations of control parameters to assess whether a CCP is under
control.
Broken down into 3 main areas; Procedure,Frequency and Responsibility.
Must be able to detect a loss of control at the CCP( where it has deviated from its critical limits) as it is on the basis
of the monitoring results that decisions are made and action is taken.
Monitoring procedures may involve
On-Line systems, where critical factors are measured during the process - these may be continuous systems
where critical data are continuously recorded.
Off-Line systems, where samples are taken for measurement of the critical factors elsewhere - this has the
disadvantage that the sample taken may not fully represent the whole batch.
Observational procedures, where specific action is observed by the monitor. For example, observation by a
supervisor that the operator is following the correct debag procedure correctly.

Establish corrective action


The HACCP principle requires that corrective action is to be taken when monitoring results show deviation from the
critical limit(s) at a CCP.
The HACCP plan is therefore likely to have two levels of corrective action, i.e. actions to prevent deviation and
actions to correct following a deviation.
Corrective actions should be developed by the HACCP team and should be specified on the HACCP Control
Chart.
Responsibilities must be assigned for corrective action both to prevent and correct deviations.

Senior management will be appropriate where the corrective actions involve shutting down plant for periods of time
or where disposal actions are required.

Validation of the HACCP plan – can it work, is the flow diagram accurate to the process, have all hazards been
accounted for?- obtain evidence that the elements of the plan are effective.
Training of all relevant personnel – Essential for effective HACCP implementation, Awareness training for all staff,
Specific training for CCP monitors.
CCP monitoring – the act of conducting a planned sequence of observations or measurements of control
parameters to assess whether a CCP is under control.
Reporting deviations from Critical Limits- records are essential to provide evidence of safe food production, sign off
and review procedures.
Taking defined corrective actions- decide who is responsible and at what level.
Keep adequate records.
Review and verify the HACCP.

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