Module 01 - lecture 04

Basic principles of the

HACCP system

basprinc 1

Safe food for all

basprinc 2

Safe food
Food that
does not cause harm
to the consumer
when it is prepared and / or
eaten according to
its intended use
basprinc 3

Traditional food safety

assurance system
Do
X,
Y,Z

GMP/GHP
for safe food production

+
End- product testing
for obtaining assurance of
safety

basprinc 4

Why HACCP ?
Need for hygiene requirements (control measures) specific
to food and process and their associated potential hazards
Prioritizing control measures
Need for ensuring that essential measures were correctly
implemented and carried out
Need for planning of corrective measures in case of failure
Need for monitoring the process parameters to be able to
control safety at all times

basprinc 5

Food safety assurance

Product and process design
Selection of raw material
Process control
Good Manufacturing Practices
(GMP)
Good Hygienic Practices (GHP)
Good Commercialization and Use
Practices
HACCP

basprinc 6

HACCP concept

basprinc 7

Identification of potential food safety

problems

Determination of how and where these

can be prevented

Description of what to do and training

of the personnel

Implementation and recording

HACCP principles
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limit(s)
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
basprinc 8

HAZARD
A biological, chemical or physical
agent in, or condition of, food
with the potential
to cause an adverse health effect
Codex Alimentarius, 1997

basprinc 9

Examples of agents
Bacteria
Viruses
Moulds
Parasites
Toxins
Chemicals
Foreign material
basprinc 10

Examples of
adverse health effects
Acute illness :

Chronic illness :

Death
basprinc 11

choking
vomiting
abdominal cramps
diarrhoea
nausea
fever
chronic infections
damage of various organs
cancer

Acceptable levels
Not all levels (or sizes) of all agents
are harmful to all individuals under
all conditions
Agents (contaminants) are acceptable
as long as their levels remain
below a certain maximum
basprinc 12

Increase or decrease in level

If an agent is present in a food at a
low, acceptable, level, its increase to an
unacceptable level should be prevented
high, unacceptable, level, its reduction to
an acceptable level should be assured

basprinc 13

Control

Noun: Having things under control

Verb: To direct, regulate, command

It does not mean: to check, to test

basprinc 14

Hazard control

basprinc 15

Prevention of contamination

Prevention of increase in level

Assurance of adequate reduction

Prevention of recontamination

Prevention of dissemination (spread)

Critical limit
A criterion which separates
acceptability
from
unacceptability
Codex Alimentarius, 1997
basprinc 16

Microbiological process control

Having control over
conditions
which may lead to
unacceptable
or growth, survival, spread
contamination
with / of undesirable microorganism
basprinc 17

Example of processing for safety

Pasteurization

basprinc 18

Safety assured by adequate

heating time & temperature

Reliance on monitoring
to detect deviations

Timely adjustments and

corrective actions

Critical Control Point

A step in the food chain where activities are carried
out, or conditions prevail which can have an
influence on the safety of the product, and where

control can be exercised over

one or more factors to
prevent or eliminate a food safety hazard
or reduce it to an acceptable level
basprinc 19

Monitoring

Checking, by testing, measuring

or observing, whether a
Critical Control Point (CCP)
is under control

basprinc 20

Verification

Checking the implementation

and effectiveness
of the HACCP system

basprinc 21

Factors contributing to
foodborne illness
Contamination - Unclean equipment
- Raw materials
- Insects / rodents
- Aerosols / condensation
- Infected handlers

basprinc 22

Survival

- Inadequate cooking / reheating

Growth

- Insufficient cooling / hot holding

HACCP

A structured application
of the basic rules
of preventing foodborne
diseases

basprinc 23

Prevention of foodborne
diseases
Prevent, eliminate or reduce
unacceptable
growth
survival
of
spread
contamination with

basprinc 24

pathogens

Controlling growth of microbes

basprinc 25

Needed for growth

Control measure

Nutrients

Clean surfaces

Water

Dry surfaces

Temperature

Food kept hot or cold

Time

Short holding time

Survival depends on
Temperature
Time
Quantity
Food

basprinc 26

Hamburger case
E. coli inside the meat
Short time heating
Fat protected the bug
E. coli survived,
Illness and death in children
Claims up to $ 13 million
basprinc 27

Codex HACCP principles

1.
2.
3.
4.
5.
6.
7.

Conduct a hazard analysis

Determine the CCPs
Establish critical limit(s)
Establish a monitoring system
Establish corrective actions
Establish verification procedures
Establish documentation

( Definitions are given for all important terms )

basprinc 28

Raw material

Milk
basprinc 29

Potential hazards

Salmonella
Campylobacter

basprinc 30

Control measure

Heating

basprinc 31

Critical Control Point

Boiling in pan
basprinc 32

Critical limit

Foam formation
basprinc 33

Monitoring

Observation of foaming
basprinc 34

Verification

Observation of foam residues

basprinc 35

Use

Drinking while still hot

( This prevents recontamination and
growth which may lead to hazards )
basprinc 36

Effectiveness of HACCP
Shared responsibility :
Farmers

basprinc 37

Manufacturers

Consumers

Key
Key messages
messages

basprinc 38

Safe food is obtained by applying HACCP

"from farm to fork"

Hazards are all kinds of agents when present at

unacceptable levels

Control means "having things under control"

Good Manufacturing Practice (GMP) and Good

Hygienic Practice (GHP) are the basis of HACCP

Anticipating hazards is the key to their prevention