Intro to HACCP
seven principles of HACCP
1 conduct hazard analysis, 2 determine the critical control points, 3 establish critical limits, 4 monitor each ccp, 5 establish corrective actions, 6 establish verification procedures 6 establish record keeping.
HACCP
Hazard Analysis Critical Control Points, a food safety program designed to prevent, eliminate, or reduce biological, chemical, and physical hazards from our food supply
HACCP
deal solely with food safety issues, specific to a product, deviations will result in unacceptable conditions.
HACCP team
haccp coordinator, multidisciplinary unit,
prerequisite
indirect food safety issues, more general across the facility, failures seldom in result in food safety concern
HACCP
is preventive, not reactive, HACCP is not a zero-risk system, it is designed to minimize the risk of food-safety hazards.
reasons to use HACCP
its our responsibility, its the law, its good business, its a requirement.
obstacles to HACCP
leadership commitment, employee by in, costs, requires proactive thinking, burden of proof
prerequisite programs
prerequesite programs set the stage and provide on going support for HACCP
prerequisite programs
provide the basic environment and operating conditions necessary to produce safe and wholesome food, many GMP, must be written monitored reviewed and verified.
establishing prerequisite
requires commitment, employee training
benefits of HACCP
systematic approach, application of technical and scientific principles, involves all levels of personnel, results in reduction of foodborne disease and product waste, results in $$$.
HACCP goal
to enhance the safety of our products by systemically controlling the hazards; a proactive approach to food safety