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Hazard analysis & critical control point by dr vikram gupta
1. HHazardazard AAnalysis &nalysis &
CCriticalritical CControlontrol
PPointoint
Dr. Vikram Gupta
Assistant Professor,
Department of Community Medicine,
Dayanand Medical College & Hospital,
Ludhiana
dr_vikramgupta@yahoo.co.in
2. HACCP ?
H = Hazard
A = Analysis
C = Critical
C = Control
P = Point
3.
4. HACCPHACCP::
A systematicA systematic
approach to theapproach to the
identification,identification,
evaluation, andevaluation, and
control of foodcontrol of food
safety hazards.safety hazards.
DefinitionsDefinitions
5. DefinitionsDefinitions
HHazardazard AAnalysisnalysis::
The process ofThe process of
collecting andcollecting and
evaluating informationevaluating information
on hazards associatedon hazards associated
with the food underwith the food under
consideration toconsideration to
decide which aredecide which are
significant and mustsignificant and must
be addressed in thebe addressed in the
HACCP plan.HACCP plan.
6. CCriticalritical CControlontrol
PPoint:oint:
A step at whichA step at which
control can becontrol can be
applied and isapplied and is
essential to preventessential to prevent
or eliminate a foodor eliminate a food
safety hazard orsafety hazard or
reduce it to anreduce it to an
acceptable level.acceptable level.
DefinitionsDefinitions
7. HACCP
It is a systematic preventive approach to food
safety and pharmaceutical safety that
addresses physical, chemical,
and biological hazards as a means of
prevention rather than finished product
inspection.
HACCP is used in the food industry to identify
potential food safety hazards, so that key
actions, known as Critical Control
Points (CCPs) can be taken to reduce or
eliminate the risk of the hazards being realized.
11. 33 PrinciplesPrinciples
1. Identification and
assessment of
hazards associated
from growing to
consumption
2. Determination
of the critical
control points
to control any
identified
hazards
3.Establishmend
of systems to
monitor the
critical control
points
19711971
12. 19721972 Outbreak of botulismOutbreak of botulism!!!!!!
Canned Potato Soup Botulism
FDA promoted regulation of canned foods
FDA inspectors were trained for HACCP
13. 19881988:: 4th volume “HACCP in Food
Safety and Quality”
19891989: HACCP Principles for Food
Production
1991:1991:Guidelines for the Application
of the HACCP System
19921992 : “Hazard Analysis and
Critical Control Point
14. Feb,1995Feb,1995
“There is wide agreement
that ensuring food safety requires
taking steps throughout the
continuum of production, slaughter,
processing, distribution, and sale
of livestock and poultry carcasses
and meat and poultry products to
prevent hazards and reduce the risk
of food-borne illness.
15. HACCP
Its introduction signaled a shift in emphasis
from end product testing to preventive control
at all stages of food production.
16. NEED For HACCP
The establishment of the WTO paved the way for several
multilateral agreements on trade which include
agreements on the Application of Sanitary and
Phytosanitary (SPS) measures and on Technical Barriers to
Trade (TBT).
These agreements encouraged countries to adopt
international standards.
Within the context of the TBT agreement, the Codex
Alimentarius Commission (165 member countries) has
been recognized as an international standardizing body.
It has recommended a Hazard Analysis Critical Control
Point (HACCP) based approach as a means to enhance
food safety
32. 5.Establish
corrective action to
be taken when
monitoring shows
that a critical
limit has been
exceeded.
6.Written HACCP
Plan
7.Establish
procedures to
verify that the
HACCP plan is
working.
33. 5.Establish
corrective action to
be taken when
monitoring shows
that a critical
limit has been
exceeded.
6.Written HACCP
Plan
7.Establish
procedures to verify
that the HACCP plan
is working.
1.Conduct a
hazard
analysis
Identify
hazards
2.Determine the
critical
control
points(CCP) in
the food
preparation.
3.Establish
critical
limits for
preventive
measures.
4.Establish
procedures to
monitor CCP’s
34. Validation
Who validates the HACCP plan?
HACCP team
Individual qualified by training or experience
What does validation involve?
A scientific and technical review of the
rationale behind each part of the HACCP
plan from hazard analysis through each CCP
verification strategy
35. Validation Frequency
Initially
When factors warrant, e.g.,
Changes in raw materials
Changes in product or process
Adverse review findings
Recurring deviations
New information on hazards or control measures
On-line observations
New distribution or consumer handling practices
36. Examples of Validation
Activities:
Cooked hamburgers
Collect data to establish that critical limits for
maximum patty thickness, maximum belt speed, and
minimum oven temperature will ensure that the
internal temperature of every patty reaches the
minimum requirement
37. Verification of CCPs
Calibration
Calibration record review
Targeted sampling and testing
CCP record review
38. Examples of Calibration
Activities
A MIG thermometer used to monitor temperature at
a cook CCP may be checked for accuracy by
comparing it against a certified thermometer in a
hot-water bath
The continuous temperature chart recorder on a
pasteurizer may be compared during each batch
against a certified accurate thermometer
A pH meter is calibrated against pH buffer standards
of 7.0 and 4.0 when it is used to test products with a
final pH of 3.8 to 4.2
41. The HACCP Approach
The idea is to develop a plan that anticipates and
identifies places in the production process –known as
critical control points (CCP’s) where contaminants might
be introduced or other food safety concerns can be
identified
When critical limits are exceeded, corrective action must
be taken and documented
An independent third party should be used to verify or
validate the effectiveness of a HACCP plan
42.
43.
44. Why Implement a Food Safety
Program using HACCP Principles?
To ensure that the food served to children is as safe as
possible
45. HACCP is a food safety system that helps
identify foods and procedures that are most
likely to cause foodborne illness
46. Consequences of a foodborne
outbreak…
Medical/legal claims
Lost wages
Cleaning and sanitizing costs
Food loss-costs associated
Bad publicity
Embarrassment-loss of reputation
Child Nutrition Program closes = hungry children
64. Application of HACCP methodology
to pharmaceuticals
The present guidelines are aimed at assisting industry to
develop and implement effective HACCP plans covering
activities such as research and development, sourcing of
materials, manufacturing, packaging, testing and
distribution.
In the manufacture of pharmaceuticals, these may include
the manufacture of certain antibiotics, hormones,
cytotoxic substances or other highly active
pharmaceuticals, together with operations such as
fluidbed drying, granulation is an example of hazard
unit operations.The use of inflammable solvents
(solutions) and certain laboratory operations may also
constitute hazards.
65. HACCP Study- weaning foods
Hazard analysis and critical control points of weaning
foods
Mini Sheth, Jigisha Patel, Shikha Sharma and
Subadra Seshadri in Indian J of Paediatrics.
Hazards and critical control points were identified during
the preparation, feeding and storage of weaning foods fed
to the children (6–24 months) belonging to low income
group (LIG) families using survey methods, spot and
indepth observations and microbial analysis.
High microbial counts were obtained for the weaning
food samples procured from the families that were rated
as poor for both personal hygiene and environmental
sanitation
66. Food samples that were held at ambient temperature
(25–35°C) showed high counts of coliforms, yeast
and Staphylococcus aureus and Bacillus cereus.
Spice mixtures and mop samples also revealed high
counts for all these organisms.
The hazards and critical control points identified
were high initial contamination of raw foods, poor
environmental sanitation and personal hygiene,
feeding of overmight moist foods stored at ambient
temperature and insufficient steaming of these foods.
67. HACCP Training in India
3 -5 day training
Course fee is around Rs 10,000
Mumbai,Thiruvananthapuram
73. The major reported microbial hazards from
mushrooms are Clostridium, Salmonella, Bacillus and
Coliforms.
The food handlers who grade the fresh mushrooms
were carrying Coliforms and were introducing the
Coliforms into fresh mushrooms.
Critical Control Point for fresh mushrooms had been
identified as the food handler’s personal hygiene and
they were informed about the importance of
personal hygiene.
74. In khoa it was the airtight packaging that was
responsible for microbial proliferation while the food
handlers were responsible in introducing Coliforms in
mushroom and paneer.
Simple and economical solutions like muslin cloth
packing for khoa and thorough hand washing by food
handlers before touching the paneer or mushrooms
had totally eliminated the problem of microbial
contamination.
75. HACCP application (USA)
Fish and fishery products
Fresh-cut produces
Juice and nectary products
Food outlets
Meat and poultry products
School food and services
76. Food Regulation in India and HACCP
In India, quality control with regard to food products is
being enforced through various regulatory mechanisms
like the
Prevention of Food Adulteration Act (PFA),
Agriculture Grading and Marketing (AGMARK),
Fruit Products Order (FPO), etc.
The Bureau of Indian Standards (BIS) has recently launched
a HACCP certification programme for the food industry.
The Mother Dairy of Delhi and the Punjab Cooperative
Milk Federation have received HACCP certificates.
The Agriculture and Processed Food Export
Development Agency (APEDA) has helped mango
processing units in Andhra Pradesh in HACCP.
77. HCCP Application to Animal
Production
“ The voluntary application of
HACCP principles can be useful
in establishing the CCPs within
the farm management and live
animal transportation arenas
where pathogenic organisms can
enter the food chain”
----USDA/FSIS