Food Safety Basics

Food Safety BasicsHazard Analysis & Critical Control Point (HACCP)

Objective: Understand the objectives, structure and possible project uses for HACCP

Food Safety Basics

Who Cares and Why

Saves your business money in the long runAvoids you poisoning your customersFood safety standards increaseEnsures you are compliant with the lawFood quality standards increaseOrganizes your process to produce safe food Organizes staff promoting teamwork/efficiencyDue diligence defense in court.

Food Safety Basics

Origins of HACCP

Pioneered in the 1960’s during Apollo programAdopted by many food processors and the U.S. governmentDesigned to minimize the risk of food safety hazards.

Food Safety Basics

Where Does HACCP Fit in?

ISO 22000

Food Safety Basics

HACCP Basics

Used in food processing and servicePreventive and risk-basedA management tool used to protect the food supply against biological, chemical and physical hazardsVoluntary but becoming a requirement through integration into ICS per buyer requirements, ISO 22000, etc.

Food Safety Basics

Hazards

A biological, chemical or physicalagent that is reasonably likely to cause illness or injury in the absence of its control

Food Safety Basics

Biological Hazards

MicroorganismsYeastMoldBacteriaVirusesProtozoa

Parasitic worms

Food Safety Basics

Chemical Hazards

Naturally Occurring

Intentionally added

Unintentionally added

Food Safety Basics

Physical Hazard

Any potentially harmful extraneous matter not normally found in food

GlassWoodStonesMetalPlastic

Food Safety Basics

Principles of HACCPConduct hazard analysis

Identify critical control points

Establish critical limits

Monitor each CCP

Establish corrective actions

Establish verification procedures

Establish record-keeping and documentation procedures

Food Safety Basics

Hazard Analysis Basics

Purchase & delivery?Storage?Processing Preparation?Cooking/Re-heating?Cooling? Hot holding?Service?

Food Safety Basics

Control Measure Determination

Food Safety Basics

Critical Control Point Limits

Identify Critical Control PointsDetermine Critical Limits

Food Safety Basics

Setting Limits & Monitoring Performance

Temperature reading recordsVisual observationOrganoleptic analysisStock rotation checksSetting of safe limitsTrainingSupervision

Food Safety Basics

Prerequisite Programs

Procedures, including GMPs, that address operational conditions provide the foundation HACCP systems

GMPGood Manufacturing Practice

SCPSanitation Control Procedure

SSOP Sanitation Standard Operating Procedure

FMEAFailure Mode Effective Analysis

HACCPHazard Analysis and Critical Control Point

Food Safety Basics

Common Prerequisite Programs

Facilities & equipmentStandard operating proceduresSupplier controlsProduction specificationPersonnel policiesTraceability and recalls

Food Safety Basics

Preliminary Steps | How to HACCP

Assemble HACCP team

Describe production & distribution systems

Identify intended use and consumers of food

Develop flow diagram

Verify flow diagram

Food Safety Basics

HACCP Plan & Support Documents

Hazard Analysis WorksheetRecords related to performing hazard analysis and establishing critical limitsData used to establish safe product shelf lifeHACCP team members and their responsibilitiesSummary of preliminary steps taken in the development of a HACCP planPrerequisite programs

Food Safety Basics

Elements of Verification

CCP verification activitiesCalibration of monitoring devicesTargeted sampling and testingCCP record review

HACCP system verificationObservations and reviewsMicrobiological testingDocumentation coherencyManagement review

Actual process changesLegal complianceBuyer confidence

Food Safety Basics

How HACCP can help USAID projects

Food Safety Basics

HACCP Wrap-upPreventative approach to food safety Can help identify process improvements Reduces the cost of end product testing Provides evidence of due diligence Reduces the likelihood of product recallEnhances customer trust Improves staff motivation and efficiency

Food Safety Basics

Exercise

Break into three groups and use the olive oil production process diagram to describe how the principles of HACCP could be used in the design, procurement, and implementation of a project promoting olive oil production