Name: Ewart Patterson School: Jans School of Catering and Skill Center Tutor: Kay Samuels

TABLE OF CONTENTS

Introduction-----------------------------------------------------------------------------2

Principles of HACCP-----------------------------------------------------------------3

Implementing HACCP----------------------------------------------------------------4

Reference-------------------------------------------------------------------------------10

Appendix--------------------------------------------------------------------------------11

INTRODUCTION
HACCP is the acronym for Hazard Analysis and Critical Control Points. This is a management system in which food is safely addressed through the assessment and control of physical, biological and chemical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of finished products. The HACCP was established as a preventative method, rather than a finished product inspection and used in the food industry to identify potential food safety hazards, this is found to be an effective approach to food safety and protecting public health due to the fact that it examines the processes along the production line and identify the points at which, the occurrence of an error might introduce a hazard, making the end product harmful to the consumer. While HACCP is mainly utilized in the food industry, other notable industries that have employed the HACCP system are cosmetics and pharmaceuticals. This method is found to be more successful than traditional produce and test quality control methods which proved inappropriate for highly perishable products. Commercial food processors who integrate HACCP systems in their operations benefits considerably from: a safe food product, a precise and efficient operation and confident consumers to a level playing field where products can compete equally in the world.

PRINCIPLES OF HACCP

There are seven basic principles that are employed in the development of HACCP plans that meet the stated goal. These principles include inaugurating: 1. Hazard analysis 2. CCP identification 3. Establishing critical limits 4. Monitoring procedures 5. Corrective actions 6. Verification procedures 7. Record keeping and documentation. There is strict adherence to this system, it ensures that if an aberration occurs revealing control has been lost, the aberration is exposed and appropriate measures are taken to restore control in a timely manner to assure that potentially hazardous products do not reach the consumer.

IMPLEMENTING HACCP

Since HACCP is a management system established as a food safety measure to reduce or eliminate hazards, management must be emphatically committed to the concept surrounding HACCP while engaging in current good manufacturing practices (CGMP). This is an essential ingredient for successful development and implementation of HACCP plans. HACCP is intended to be used in all subdivisions of the food industry from growing, harvesting, processing, manufacturing, distributing and merchandising to preparing food for consumption. Education and Training One effective prerequisite to a successful HACCP system depends on education and training management of individuals as well as the roles of employees alike in producing safe foods. Important information includes the control of foodborne hazards associated to all stages of the food chain. Additionally employees will acquire the necessary skills needed for a smooth transition. Some of the activities may involve working with instructions and procedures that outline the tasks of employees monitoring each critical control point. Developing the HACCP Plan Although HACCP plans may vary depending on the product and processes, generic HACCP plans can act as useful guides in the development of process and product, while considering the unique environment within each facility. In any event, five

preliminary tasks need to be accomplished before the application of the HACCP principles to a specific product and process. Namely; 1. Assemble the HACCP team The HACCP team consists of persons responsible for creating the HACCP plan. These include individuals who have specific knowledge and expertise appropriate for the proper functioning of the product and process. This may consist of personnel from multi-disciplinary fields such as engineering, production, sanitation, quality assurance and food microbiology in addition to local personnel who are familiar with the variability and limitations of the operation. This also ensures that employees feel involved in the process. 2. Describe the food and its distribution The Team describes the food general description which includes the food ingredients and processing methods. The method of distribution maybe described along with information on whether the food is to be distributed frozen, refrigerated or room temperature. 3. Describe the intended use and consumers of the food This highlights the use of the food and the intended consumers or segment group. 4. Develop a flow diagram which describes the process The use of the flow diagram is to provide a clear, simple outline covering all the steps involved in the process both under the control of the establishment and other steps in the food chain which occurs before or after processing in the establishment.

5. Verify the flow diagram On site review of operations is then done to verify the accuracy and completeness of the flow diagram. Modifications are made and documented where necessary. After these five preliminary tasks have been completed, the seven principles of HACCP are applied accordingly.

Principle 1 Identify Hazards It is important to be able to identify the possible microbiological, chemical and physical hazards that can occur at every stage of the food chain, from growth, processing, manufacturing, storage and distribution to the point where it is consumed.
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Once identified, the next step is to work out the likelihood of them happening, and then deciding on appropriate preventative measures for their control. Preventative measures are the actions needed to remove hazards or control them by reducing them to acceptable levels.

Principle 2 Determine critical control points Control points are the points in the food processing chain where the process of controlling or removing hazards is possible. Critical control points are those control points where it is essential to a hazard, this is normally due to the fact that there is no further step at which to control is established. It is important to decide which control points is critical, this means identifying whether it is essential step to control an identified hazard. Bear in mind that different types of hazard may have critical controls at different steps in the process. Principle 3 Establish critical limits After the identification of each control point , the decision to check whether or not it is under control during processing should be taken. This decision may be prompted by observation or measurement (such as temperature or time). Critical limits are considered to be measurements such as temperature and time that must be met or characteristics such as appearance and texture. Critical limits need to be validated.

Principle 4- Establish monitoring systems for control Monitoring can be defined as the systematic measurement or observation of a critical control point to make sure that it is not outside of its critical limits. To ensure the effectiveness of critical limits, it is imperative that a system is set up to monitor and record control at the critical control point. The monitoring system must be able to ensure that any loss of control at the critical control point is revealed in time to take the necessary corrective actions before the product is rejected. It is also important that information gained from monitoring is evaluated by someone with required knowledge and authority to carry out corrective actions when needed.

Principle 5- Establish Corrective Actions In order to decide on the corrective actions to take, corrective actions will first need to be established. Deciding on a particular corrective action to take when monitoring demonstrates that a specific critical control point is uncontrollable. It then becomes necessary to consider reprocessing or dumping the affected product. Corrective actions will then need to be taken to bring the process back under control before the problem results into a safety hazard. The proper management of any unfavourably affected product may also be considered.

Principles 6- Establish Verification Procedures

Verification procedures are considered to be tests and programmes that ensures proper functioning of the HACCP system. Some examples of verification may include: reviewing the HACCP system components and records to ensure the effectiveness of controls for reviewing corrective action plan reports as well as occasional testing to show that control has been maintained.

Principle 7- Establish record-keeping and documentation The required level of documentation will be contingent on the demands and the complexity of the food business. In a small business, a diary may be all that is required, while on the other hand a bigger or more complex business, more detailed or formal documentation will be necessary. Record keeping and documentation systems must be able to meet the needs of the business and be sufficient to demonstration that the food safety programme is working.

REFERENCE

1. http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points 2. http://www.fao.org/docrep/005/Y1579E/y1579e03.htm 3. http://jamaica-gleaner.com/gleaner/20060112/eye/eye2.html

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APPENDIX

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