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