3. ATTEMPTS TO
ANTICIPATE HOW AND
WHEN FOOD SAFETY
PROBLEMS ARE LIKELY
TO OCCUR, AND THEN IT
TAKE STEPS TO PREVENT
THEM FROM
OCCURRING.
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4. SEVEN PRINCIPLES OF
HACCP
1. Conduct a Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Identify Corrective Action
6. Establish Procedures for Record
Keeping and Documentation
7. Develop a Verification System
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5. 1. Conduct Hazards Analysis
Think about the points where foods
might be exposed to pathogens or
other contaminants, or where
conditions are most likely to
encourage the growth of pathogens
in a food.
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7. 2. Determine Critical Control
Points (CCP)
A Critical Control Point is
“ a point or procedure in
a specific food system
where loss of control may
result in an unacceptable
health risk.
8. 3. Establish Critical
Limits
Critical Limits are the operational
boundaries of the CCP’s, which
control the food safety hazards.
Cooking Temperature:
Storing Temperature
Food Temperature
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10. 5. Identify Corrective Actions
If loss of control occur, there
must be definite steps in
place for disposition of the
product and for the
correction of the process.
11. 6. Record keeping and
Documentation
Documentation for HACCP
typically consists of time-
temperature logs, checklists
and forms. Document enough
information to be sure that
standards are being met.
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12. 7. Develop a Verification
System
This step is essential to
establish procedures to
ensure that the HACCP
plan is working correctly.
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13. STAGES OF FOOD PROCESSING
AND PRODUCTION
Purchase
Delivery
Storage
Preparation
Cooking
Food holding
Service
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19. Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold Cold Hold
Maintain above 63o
C Store below 5o
C
Cover the food Cover the food
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