1.
‫د‬.‫هاني‬‫عاطف‬
‫الفنادق‬ ‫ادارة‬ ‫قسم‬ ‫رئيس‬
The effect of applying HACCP in hotels on food safety
and health
‫تطبيق‬ ‫اثر‬HACCP‫الغذاء‬ ‫وصحة‬ ‫سالمة‬ ‫علي‬ ‫الفنادق‬ ‫في‬
1‫د‬/‫عاطف‬ ‫هاني‬

2.
5-2
Chapter Objectives
 Why we Study Food Safety?
 What a HACCP system is?
 The need for an effective
food safety assurance
methods?
 The effect of applying
HACCP in hotels on food
safety and health.
 7 principles of HACCP
implementation.
 Implementing HACCP.
 Guidelines for the
application of HACCP
system.
 Review Key Terms
 HACCP Concept
 Hazard Analysis
 Hazard Examples
 Critical Control Point
 Critical limits
 7 principles of HACCP

3.
5-3
To Maintain Guest Safety
‫الضيف‬ ‫سالمة‬ ‫على‬ ‫للحفاظ‬
To Maintain Quality Standards
‫الجودة‬ ‫معايير‬ ‫على‬ ‫للحفاظ‬
To Avoid the Loss of Business
‫األعمال‬ ‫فقدان‬ ‫لتجنب‬
To Avoid Law Suits
‫القضائية‬ ‫الدعاوى‬ ‫لتجنب‬
To Maintain the Guest Trust
‫الضيف‬ ‫ثقة‬ ‫على‬ ‫للحفاظ‬

4.
What a HACCP System is...
HACCP is an acronym for Hazard Analysis of Critical
Control Points
4
‫نظام‬ ‫هو‬ ‫ما‬HACCP
... HACCP‫الحرجة‬ ‫التحكم‬ ‫لنقاط‬ ‫المخاطر‬ ‫لتحليل‬ ‫اختصار‬ ‫هو‬
‫د‬/‫عاطف‬ ‫هاني‬

5.
‫الهاسب‬ ‫هو‬ ‫ما‬‫؟‬What Is The HACCP?
‫الهاسب‬‫عبارة‬‫عن‬‫نظام‬‫وقائى‬‫عالمى‬‫لسالمة‬
‫االغذية‬‫طور‬‫بواسطة‬‫صناع‬‫االغذية‬
‫الستقصاء‬‫المخاطر‬‫الخاصة‬‫بمنتج‬‫او‬‫عملية‬
‫وبالتالى‬‫يحدد‬‫الخطوات‬‫الضرورية‬‫التى‬‫يمكن‬
‫عن‬‫طريقها‬‫التحكم‬‫بالمخاطر‬‫المحدده‬
H
A
C
C
P
azard
nalysis
ritical
ontrol
oints
HACCP is a global food safety
prevention system developed by
food makers to investigate the
risks specific to a product or
process and thus identifies the
necessary steps by which to
control specific risks.
5‫د‬/‫عاطف‬ ‫هاني‬

6.
The need for an effective food safety assurance method
‫األغذية‬ ‫سالمة‬ ‫لضمان‬ ‫فعالة‬ ‫طريقة‬ ‫إلى‬ ‫الحاجة‬
 Increase in the number of vulnerable people
 Industrialization and mass production
 Urbanization
 Changing lifestyle
 Increase tourism and international trade in foodstuffs
 Increase consumer awareness of food safety
6
•‫للخطر‬ ‫المعرضين‬ ‫األشخاص‬ ‫عدد‬ ‫في‬ ‫زيادة‬
•‫الضخم‬ ‫واإلنتاج‬ ‫التصنيع‬
•‫التحضر‬
•‫الحياة‬ ‫نمط‬ ‫تغيير‬
•‫الغذائية‬ ‫المواد‬ ‫في‬ ‫الدولية‬ ‫والتجارة‬ ‫السياحة‬ ‫زيادة‬
•‫األغذية‬ ‫بسالمة‬ ‫المستهلك‬ ‫وعي‬ ‫زيادة‬
‫د‬/‫عاطف‬ ‫هاني‬

7.
Why use the HACCP system?
‫دواعي‬‫الهاسب‬ ‫نظام‬ ‫استخدام‬‫؟‬
•‫الغذائي‬ ‫التسمم‬ ‫من‬ ‫الحد‬ ‫في‬ ‫التقليدية‬ ‫الطرق‬ ‫فعالية‬ ‫عدم‬.
•‫الجديد‬ ‫العالمي‬ ‫التجارة‬ ‫نظام‬ ‫مع‬ ‫التمشي‬.
•‫لها‬ ‫الموردة‬ ‫المنتجات‬ ‫على‬ ‫النظام‬ ‫هذا‬ ‫تطبيق‬ ‫الدول‬ ‫بعض‬ ‫اشتراط‬.
•‫الرقابة‬ ‫عملية‬ ‫في‬ ‫الخاص‬ ‫القطاع‬ ‫اشراك‬ ‫في‬ ‫الرغبة‬.
• The inefficiency of traditional methods in reducing food
poisoning.
• In line with the new world trade system.
• Some countries require that this system be applied to products
supplied to them.
• The desire to involve the private sector in the oversight
process.
7‫د‬/‫عاطف‬ ‫هاني‬

8.
The objectives of application of the HACCP system
‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫تطبيق‬ ‫أهداف‬
Reduction of costs
of food analysis
‫األغذية‬ ‫تحليل‬ ‫تكاليف‬ ‫تخفيض‬
Reduction of losses due
to product recall
‫عن‬ ‫الناجمة‬ ‫الخسائر‬ ‫تقليل‬
‫المنتج‬ ‫استدعاء‬
More
efficient QA System
‫نظام‬ ‫كفاءة‬ ‫تحسين‬
‫الجودة‬ ‫ضمان‬
Protection of reputation
‫السمعة‬ ‫حماية‬
Prevention of foodborne illness
‫األغذية‬ ‫تنقلها‬ ‫التي‬ ‫األمراض‬ ‫من‬ ‫الوقاية‬
8‫د‬/‫عاطف‬ ‫هاني‬

9.
Other Advantageous
 Focuses on identifying and preventing hazards from
contaminating food.
 Permits more efficient and effective government
oversight, primarily because record keeping allows
investigators to see how well a firm is complying with
food safety laws over a period, rather than how well it is
doing on any given day.
 Helps food companies to compete more effectively in the
world market.
 Reduces barriers to international trade.
9
‫األخطار‬ ‫تلوث‬ ‫ومنع‬ ‫تحديد‬ ‫على‬ ‫يركز‬.
‫برؤية‬ ‫للمحققين‬ ‫يسمح‬ ‫السجالت‬ ‫حفظ‬ ‫ألن‬ ‫األولى‬ ‫بالدرجة‬ ‫وذلك‬ ، ‫وفعالية‬ ‫كفاءة‬ ‫أكثر‬ ‫حكومية‬ ‫بمراقبة‬ ‫يسمح‬
‫يوم‬ ‫أي‬ ‫في‬ ‫الجيد‬ ‫أدائها‬ ‫مدى‬ ‫من‬ ً‫ال‬‫بد‬ ، ‫فترة‬ ‫مدار‬ ‫على‬ ‫األغذية‬ ‫سالمة‬ ‫لقوانين‬ ‫الشركات‬ ‫إحدى‬ ‫امتثال‬ ‫مدى‬
‫معين‬.
‫العالمية‬ ‫السوق‬ ‫في‬ ‫فعالية‬ ‫أكثر‬ ‫بشكل‬ ‫المنافسة‬ ‫على‬ ‫األغذية‬ ‫شركات‬ ‫يساعد‬.
‫الدولية‬ ‫التجارة‬ ‫أمام‬ ‫الحواجز‬ ‫من‬ ‫يقلل‬.
‫د‬/‫عاطف‬ ‫هاني‬

10.
A better competitive
position
‫أفضل‬ ‫تنافسية‬ ‫مكانة‬
Customer confidence
and satisfaction
‫العمالء‬ ‫ورضاء‬ ‫ثقة‬
Less lost
‫أقــل‬ ‫فـــاقد‬
More profit
‫أكثـــر‬ ‫أربــاح‬
Stronger economies
‫ى‬‫أقــو‬ ‫إقتصاديات‬Free from defects Service
‫العيوب‬ ‫من‬ ‫خالية‬ ‫خدمة‬
Commitment to deadlines
and times
‫التوقيتات‬‫و‬ ‫اعيد‬‫و‬‫بالم‬ ‫ام‬‫ز‬‫إلت‬
The continuous development
of manpower
‫البشرية‬ ‫ى‬‫للقو‬ ‫مستمر‬ ‫تطوير‬
Go to the environment
and society
‫المجتمع‬‫و‬ ‫البيئة‬ ‫إلى‬ ‫توجه‬
More understanding employees
‫تفهما‬ ‫أكثر‬ ‫عاملين‬
The effect of
applying HACCP
in hotels
‫اثر‬‫تطبيق‬HACCP‫في‬
‫الفنادق‬
Safety, security and less risk
‫اال‬‫المخاطر‬ ‫وقلة‬ ‫السالمة‬‫و‬ ‫مان‬
10
‫د‬/‫عاطف‬ ‫هاني‬

11.
The effect of applying HACCP in hotels on food
safety and health
‫الغذاء‬ ‫وصحة‬ ‫سالمة‬ ‫علي‬ ‫الفنادق‬ ‫في‬ ‫الهاسب‬ ‫تطبيق‬ ‫اثر‬
Reduction in product loss
Prerequisite programs, such as Standard Operating Procedures
(SOPs), are the foundation of HACCP. SOPs are written
procedures that accurately describe and detail essential job
tasks. The use of SOP pre-operations and cleanup checklists
help ensure the steps throughout the production process are
done correctly, resulting in fewer mistakes.
11
‫المنتج‬ ‫فقدان‬ ‫في‬ ‫انخفاض‬
‫القياسية‬ ‫التشغيل‬ ‫إجراءات‬ ‫مثل‬ ، ‫األساسية‬ ‫المتطلبات‬ ‫برامج‬(SOPs)،‫تحليل‬ ‫نظام‬ ‫أساس‬ ‫هي‬
‫الحرجة‬ ‫المراقبة‬ ‫ونقاط‬ ‫المخاطر‬.‫بدقة‬ ‫تصف‬ ‫مكتوبة‬ ‫إجراءات‬ ‫هي‬ ‫الموحدة‬ ‫التشغيل‬ ‫إجراءات‬
‫األساسية‬ ‫الوظيفية‬ ‫المهام‬ ‫وتفصل‬.‫التنظيف‬ ‫وعمليات‬ ‫العمليات‬ ‫قبل‬ ‫ما‬ ‫مراجعة‬ ‫قوائم‬ ‫استخدام‬ ‫يساعد‬
‫أقل‬ ‫أخطاء‬ ‫حدوث‬ ‫إلى‬ ‫يؤدي‬ ‫مما‬ ، ‫صحيح‬ ‫بشكل‬ ‫اإلنتاج‬ ‫عملية‬ ‫خالل‬ ‫الخطوات‬ ‫تنفيذ‬ ‫ضمان‬ ‫في‬.
‫د‬/‫عاطف‬ ‫هاني‬

12.
Increase in product quality
By identifying and controlling potential hazards, such as
microbiological, chemical and physical contaminants, the hotel
can better assure consumers that its products are safe. By
reducing hazards, you maintain a clean record, which in turn
will strengthen the company’s public image.
.
12
‫المنتج‬ ‫جودة‬ ‫في‬ ‫زيادة‬
‫الميكروبيولوجية‬ ‫الملوثات‬ ‫مثل‬ ، ‫المحتملة‬ ‫المخاطر‬ ‫ومراقبة‬ ‫تحديد‬ ‫خالل‬ ‫من‬
‫منتجاتها‬ ‫أن‬ ‫أفضل‬ ‫بشكل‬ ‫المستهلكين‬ ‫تطمئن‬ ‫أن‬ ‫للشركة‬ ‫يمكن‬ ، ‫والفيزيائية‬ ‫والكيميائية‬
‫آمنة‬.‫سيعزز‬ ‫بدوره‬ ‫والذي‬ ، ‫نظيف‬ ‫بسجل‬ ‫االحتفاظ‬ ‫يمكنك‬ ، ‫المخاطر‬ ‫تقليل‬ ‫خالل‬ ‫من‬
‫العامة‬ ‫الشركة‬ ‫صورة‬.
‫د‬/‫عاطف‬ ‫هاني‬

13.
Better inventory control
The required prerequisite program checklists layout in
establish monitoring procedures, detailing the correct way to
complete the job, taking the guessing work out of it.
Prerequisite programs must be continuously documented by
the designated employee and reviewed by the company to
ensure HACCP compliance. During review, personnel can
monitor and correct purchase specifications
13
‫المخزون‬ ‫مراقبة‬ ‫أفضل‬
‫الطريقة‬ ‫تفصيل‬ ‫مع‬ ، ‫المراقبة‬ ‫إجراءات‬ ‫وضع‬ ‫في‬ ‫المطلوب‬ ‫للبرنامج‬ ‫المسبقة‬ ‫المتطلبات‬ ‫قوائم‬ ‫تخطيط‬
‫منه‬ ‫التخمين‬ ‫إخراج‬ ‫مع‬ ، ‫المهمة‬ ‫إلكمال‬ ‫الصحيحة‬.‫مستمر‬ ‫بشكل‬ ‫األساسية‬ ‫المتطلبات‬ ‫برامج‬ ‫توثيق‬ ‫يجب‬
‫الحرجة‬ ‫المراقبة‬ ‫لنقاط‬ ‫االمتثال‬ ‫لضمان‬ ‫الشركة‬ ‫قبل‬ ‫من‬ ‫ومراجعتها‬ ‫المعين‬ ‫الموظف‬ ‫قبل‬ ‫من‬.‫أثناء‬
‫الشراء‬ ‫مواصفات‬ ‫وتصحيح‬ ‫مراقبة‬ ‫للموظفين‬ ‫يمكن‬ ، ‫المراجعة‬
‫د‬/‫عاطف‬ ‫هاني‬

14.
Consistency in product preparation
As part of the HACCP system critical control points, at which
a control can be applied to prevent a hazard, are identified.
From there critical, measurable limits of acceptability are
outlined for each critical control point, as well as monitoring
procedures. These steps guarantee product consistency.
However, if the criteria is not met and deviation occurs, the
product will either be corrected or disposed of.
14
‫المنتج‬ ‫إعداد‬ ‫في‬ ‫االتساق‬
‫لمنع‬ ‫التحكم‬ ‫تطبيق‬ ‫عندها‬ ‫يمكن‬ ‫والتي‬ ، ‫الحرجة‬ ‫المراقبة‬ ‫نقاط‬ ‫لنظام‬ ‫الحرجة‬ ‫المراقبة‬ ‫نقاط‬ ‫من‬ ‫كجزء‬
‫تحديدها‬ ‫يتم‬ ، ‫الخطر‬.ً‫ال‬‫فض‬ ، ‫حرجة‬ ‫مراقبة‬ ‫نقطة‬ ‫لكل‬ ‫للقياس‬ ‫القابلة‬ ‫المقبولية‬ ‫حدود‬ ‫تحديد‬ ‫يتم‬ ، ‫هنا‬ ‫من‬
‫المراقبة‬ ‫إجراءات‬ ‫عن‬.‫المنتج‬ ‫اتساق‬ ‫تضمن‬ ‫الخطوات‬ ‫هذه‬.‫وتحدث‬ ‫المعايير‬ ‫استيفاء‬ ‫يتم‬ ‫لم‬ ‫إذا‬ ، ‫ذلك‬ ‫ومع‬
‫منه‬ ‫التخلص‬ ‫أو‬ ‫المنتج‬ ‫تصحيح‬ ‫فسيتم‬ ، ‫االنحراف‬.
‫د‬/‫عاطف‬ ‫هاني‬

15.
Increase in profit
The costs of implementing and operating a HACCP system
vary depending on the requirements the facility needs for
compliance. But the investment will contribute to profitability,
here’s why: by applying all seven of the HACCP principles,
safe and quality products will be produced, earning the trust
of customers who will continue to keep purchasing the
product.
15
‫الربح‬ ‫في‬ ‫زيادة‬
‫الحرجة‬ ‫التحكم‬ ‫ونقطة‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫وتشغيل‬ ‫تنفيذ‬ ‫تكاليف‬ ‫تختلف‬(HACCP)‫المتطلبات‬ ‫حسب‬
‫لالمتثال‬ ‫المرفق‬ ‫يحتاجها‬ ‫التي‬.‫السبب‬ ‫وإليكم‬ ، ‫الربحية‬ ‫في‬ ‫يسهم‬ ‫سوف‬ ‫االستثمار‬ ‫لكن‬:‫تطبيق‬ ‫خالل‬ ‫من‬
‫العمالء‬ ‫ثقة‬ ‫لكسب‬ ، ‫الجودة‬ ‫وعالية‬ ‫آمنة‬ ‫منتجات‬ ‫إنتاج‬ ‫سيتم‬ ، ‫جميعها‬ ‫السبعة‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫مبادئ‬
‫المنتج‬ ‫شراء‬ ‫في‬ ‫سيستمرون‬ ‫الذين‬
‫د‬/‫عاطف‬ ‫هاني‬

16.
Principles
16‫د‬/‫عاطف‬ ‫هاني‬

17.
1.‫بك‬ ‫تبداء‬ ‫الغذاء‬ ‫سالمة‬.Food Safety Start
with You.
1.
2.‫التلوث‬ ‫يمنعون‬ ‫المحترفون‬.Professional
Prevent
Contamination.
2.
3.‫بذكاء‬ ‫التخزين‬.Store Smart.3.
4.‫ودرجات‬ ‫الوقت‬ ‫مراعاة‬
‫الحرارة‬.
Tend to Time and
Temperature.
4.
5.‫الغسيل‬–‫الشطف‬–‫التطهير‬Wash Clean –
Rinse Clean –
Sanitize Safety
5.
6.‫التحزير‬ ‫لعالمات‬ ‫االنتباة‬.Watch Out For
Warnings
6.
17 ‫د‬/‫عاطف‬ ‫هاني‬

18.
• Hazard analysis
•‫المخاطر‬ ‫تحليل‬
• Determine the Critical Control Points (CCP)
‫الحرجة‬ ‫التحكم‬ ‫نقاط‬ ‫تحديد‬
• Establish critical limits
‫الحرجة‬ ‫الحدود‬ ‫تحديد‬
• Critical Control Point (CCP) monitoring
‫الحرجة‬ ‫النقاط‬ ‫في‬ ‫التحكم‬ ‫و‬ ‫المتابعة‬ ‫اجراءات‬ ‫تحديد‬
• Corrective actions
‫التصحيحية‬ ‫االجراءات‬ ‫تحديد‬
• Establish verification procedures
‫التحقق‬ ‫اجراءات‬ ‫تحديد‬
• Record keeping procedures
‫السجالت‬ ‫لحفظ‬ ‫فعال‬ ‫نظام‬ ‫تحديد‬
7 principles of HACCP implementation
18‫د‬/‫عاطف‬ ‫هاني‬

19.
Steps for the application of
HACCP
19‫د‬/‫عاطف‬ ‫هاني‬

20.
Implementing HACCP ‫تحليل‬ ‫نظام‬ ‫تنفيذ‬‫المخاطر‬
1. Preliminary Steps for the introduction of a HACCP
System
 Gathering the resources and information needed
1.‫خطوات‬‫الحرجة‬ ‫التحكم‬ ‫ونقطة‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫إلدخال‬ ‫أولية‬
–‫الالزمة‬ ‫والمعلومات‬ ‫الموارد‬ ‫جمع‬
2. Seven principles of HACCP in action
 Completion of all steps will result in a properly
functioning HACCP plan
2.‫سبعة‬‫مبادئ‬HACCP‫في‬‫العمل‬
‫بشكل‬ ‫تعمل‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫خطة‬ ‫إلى‬ ‫يؤدي‬ ‫سوف‬ ‫الخطوات‬ ‫جميع‬ ‫من‬ ‫االنتهاء‬‫صحيح‬

21.
Guidelines for the application of HACCP system:
‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫لتطبيق‬ ‫التوجيهية‬ ‫المبادئ‬:
1. Assemble the HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site verification of flow
diagram
6. List all potential hazards, conduct
a hazard analysis and determine
control measures
7. Determine CCPs
8. Establish critical limits for each
CCP
9. Establish a monitoring system for
each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish record keeping and
documentation
21
.1‫فريق‬ ‫اختيار‬HACCP
.2‫المنتج‬ ‫وصف‬
.3‫المقصود‬ ‫االستخدام‬ ‫تحديد‬
.4‫التدفق‬ ‫مخطط‬ ‫بناء‬
.5‫التدفق‬ ‫مخطط‬ ‫من‬ ‫الموقع‬ ‫في‬ ‫التحقق‬
.6‫وإجراء‬ ، ‫المحتملة‬ ‫المخاطر‬ ‫جميع‬ ‫بإدراج‬ ‫قم‬
‫الرقابة‬ ‫تدابير‬ ‫وتحديد‬ ‫للمخاطر‬ ‫تحليل‬
.7‫تحديد‬CCPs
.8‫لكل‬ ‫حرجة‬ ‫حدود‬ ‫وضع‬CCP
.9‫لكل‬ ‫مراقبة‬ ‫نظام‬ ‫إنشاء‬CCP
.01‫التصحيحية‬ ‫اإلجراءات‬ ‫وضع‬
.11‫التحقق‬ ‫إجراءات‬ ‫وضع‬
.21‫والوثائق‬ ‫السجالت‬ ‫حفظ‬ ‫إنشاء‬
‫د‬/‫عاطف‬ ‫هاني‬

22.
22‫د‬/‫عاطف‬ ‫هاني‬

23.
Foodborne Illness Investigation (FMI, 1989)
23‫د‬/‫عاطف‬ ‫هاني‬

24.
•Improper cooling procedures
•‫الئق‬ ‫غير‬ ‫التبريد‬ ‫إجراءات‬1
•Prolonged holding of prepared foods
•‫طويلة‬ ‫لفترات‬ ‫الجاهزة‬ ‫األطعمة‬ ‫حفظ‬2
•Poor personal hygiene
•‫الشخصية‬ ‫النظافة‬ ‫سوء‬3
24‫د‬/‫عاطف‬ ‫هاني‬

25.
• Failure to rapidly reheat food before serving
•‫التقديم‬ ‫قبل‬ ‫بسرعة‬ ‫الطعام‬ ‫تسخين‬ ‫إعادة‬ ‫عدم‬4
•Improper hot holding
•‫الالئق‬ ‫الغير‬ ‫الحفظ‬5
•Contaminated raw foods or ingredients
•‫المكونات‬ ‫أو‬ ‫الملوثة‬ ‫الخام‬ ‫األطعمة‬6
25‫د‬/‫عاطف‬ ‫هاني‬

26.
•Use of food from an unapproved source
•‫عليه‬ ‫موثوق‬ ‫غير‬ ‫مصدر‬ ‫من‬ ‫الطعام‬ ‫استخدام‬7
•Improper cleaning of equipment and
utensils
•‫واألواني‬ ‫للمعدات‬ ‫السليم‬ ‫غير‬ ‫التنظيف‬
8
• Cross contamination from raw to cooked food
•‫المطبوخ‬ ‫الطعام‬ ‫إلى‬ ‫الخام‬ ‫الغذائية‬ ‫المواد‬ ‫من‬ ‫العرضي‬ ‫التلوث‬9
• Inadequate cooking
•‫السليم‬ ‫وغير‬ ‫الكافي‬ ‫غير‬ ‫الطبخ‬
10
26‫د‬/‫عاطف‬ ‫هاني‬

27.
THANK
You! 
27‫د‬/‫عاطف‬ ‫هاني‬

28.
Guidelines for the application of HACCP
28‫د‬/‫عاطف‬ ‫هاني‬

29.
Prerequisite Programs
• The production of safe food products requires that
the HACCP system be built upon a solid foundation
of prerequisite programs.
• These conditions and practices are now considered
to be prerequisite to the development and
implementation of effective HACCP plans.
Guidelines for the application of HACCP
29‫د‬/‫عاطف‬ ‫هاني‬

30.
• Common prerequisite programs may include, but
are not limited to:
– Facilities.
• The establishment should be located, constructed and
maintained according to sanitary design principles.
– Supplier Control.
• Each facility should assure that its suppliers have in
place effective GMP and food safety programs.
– Specifications.
• There should be written specifications for all
ingredients, products, and packaging materials.
– Production Equipment.
• All equipment should be constructed and installed
according to sanitary design principles.
30‫د‬/‫عاطف‬ ‫هاني‬

31.
– Cleaning and Sanitation.
– Personal Hygiene.
– Training.
– Chemical Control.
• Documented procedures must be in place to assure
the segregation and proper use of non-food chemicals
in the plant
– Receiving, Storage and Shipping.
• All raw materials and products should be stored
under sanitary conditions and the proper
environmental conditions
– Traceability and Recall.
• All raw materials and products should be lot-coded
and a recall system in place so that rapid and
complete traces and recalls can be done when a
product retrieval is necessary.
– Pest Control. 31‫د‬/‫عاطف‬ ‫هاني‬

32.
1.Assemble HACCP team
– should assure that the appropriate product specific
knowledge and expertise is available
– multidisciplinary team (engineering, production, sanitation,
quality assurance, and food microbiology) → may need
assistance from outside experts
– Need knowledgeable and experienced personnel to:
a) conduct a hazard analysis;
b) identify potential hazards;
c) identify hazards which must be controlled;
d) recommend controls, critical limits, and procedures for monitoring
and verification;
e) recommend appropriate corrective actions when a deviation
occurs;
f) recommend research related to the HACCP plan if important
information is not known; and
g) validate the HACCP plan
Guidelines for the application of HACCP
32‫د‬/‫عاطف‬ ‫هاني‬

33.
2.Describe product
– A full description of the product should be drawn up,
– includes relevant safety information such as:
• composition,
• physical/chemical structure,
• microcidal/static treatments (e.g. heat-treatment, freezing,
brining, smoking, etc.),
• packaging,
• Durability,
• storage conditions and
• Method of distribution.
Guidelines for the application of HACCP
33‫د‬/‫عاطف‬ ‫هاني‬

34.
3. Identify intended use and consumers of
the food
–Describe the normal expected use of the food.
–The intended consumers may be the general
public or a particular segment of the population
(e.g., infants, immunocompromised individuals,
the elderly, etc.) → vulnerable groups of the
population, (e.g. institutional feeding), may have
to be considered.
Guidelines for the application of HACCP
34‫د‬/‫عاطف‬ ‫هاني‬

35.
4.Construct flow diagram
– The purpose of a flow diagram is to provide a clear,
simple outline of the steps involved in the process.
– The scope of the flow diagram must cover all the steps in
the process which are directly under the control of the
establishment.
5.On-site confirmation of flow diagram
– The HACCP team should perform an on-site review of
the operation to verify the accuracy and completeness
of the flow diagram.
– Modifications should be made to the flow diagram as
necessary and documented.
Guidelines for the application of HACCP
35‫د‬/‫عاطف‬ ‫هاني‬

36.
6.Conduct a hazard analysis (Principle 1)
– The purpose of the hazard analysis is to develop a list of
significant hazards that are likely to cause injury or
illness if not effectively controlled
– Areas to be considered:
• Raw materials and ingredients
• Product formulation
• Processing conditions
• Packaging
• Storage and distribution
• Preparation and use
• Target groups
Guidelines for the application of HACCP
36‫د‬/‫عاطف‬ ‫هاني‬

37.
– Hazard analysis:
• Stage 1:
– hazard identification, can be regarded as a brain storming
session
– the team develops a list of potential biological, chemical or
physical hazards which may be introduced, increased, or
controlled at each step in the production process
• Stage 2:
– the hazard evaluation (based on the severity of the potential
hazard and its likely occurrence)
– the significant hazards associated with each step in the
production of the food should be listed along with any
measure(s) that are used to control the hazard(s)
– More than one control measure may be required to control a
specific hazard(s) and more than one hazard may be
controlled by a specified control measure.
Guidelines for the application of HACCP
37‫د‬/‫عاطف‬ ‫هاني‬

38.
7. Determine Critical Control Points (Principle 2)
– CCP = a step at which control can be applied and is
essential to prevent, eliminate or reduce a hazard
– The information from hazard analysis is essential to
identify which steps in the process are CCPs
– CCP decision tree:
• Used after hazard analysis
• Used at the steps with identified significant hazards
• A subsequent step may be more effective in controlling a hazard and
may be the preferred CCP
• More than one steps in the process may be involved in controlling a
hazard
• More than one hazard may be controlled by a specific control
measure.
Guidelines for the application of HACCP
38‫د‬/‫عاطف‬ ‫هاني‬

39.
8. Establish Critical Limits for each CCP (Principle 3)
– Critical limit = a maximum and/or minimum value to which a biological,
chemical or physical parameter must be controlled at a CCP to prevent,
eliminate or reduce a hazard to an acceptable level
– A critical limit is used to distinguish between safe and unsafe operating
conditions at a CCP.
– Critical limits may be based upon factors such as:
• temperature,
• time,
• physical dimensions,
• humidity,
• moisture level,
• water activity (aw),
• pH,
• Titratable acidity,
• salt concentration,
• available chlorine,
• viscosity,
• preservatives,
• sensory information such as aroma and visual appearance.
Guidelines for the application of HACCP
39‫د‬/‫عاطف‬ ‫هاني‬

40.
9.Establish a Monitoring System for Each CCP
(Principle 4)
– Monitoring = a planned sequence of observations or
measurements to assess whether a CCP is under control
and to produce an accurate record for future use in
verification
– Purposes of monitoring:
• To facilitate tracking of the operation. If monitoring indicates
that there is a trend towards loss of control, then action can be
taken to bring the process back into control before a deviation
from a critical limit occurs.
• To determine when there is loss of control and a deviation
occurs at a CCP, i.e., exceeding or not meeting a critical limit.
• To provide written documentation for use in verification
Guidelines for the application of HACCP
40‫د‬/‫عاطف‬ ‫هاني‬

41.
10. Establish corrective actions (Principle 5)
– Corrective actions are necessary when there is a
deviation from established critical limits.
– An important purpose of corrective actions is to prevent
foods which may be hazardous from reaching
consumers.
– Corrective actions should include the following
elements:
a) determine and correct the cause of non-compliance;
b) determine the disposition of non-compliant product
c) record the corrective actions that have been taken.
Guidelines for the application of HACCP
41‫د‬/‫عاطف‬ ‫هاني‬

42.
42‫د‬/‫عاطف‬ ‫هاني‬

43.
43‫د‬/‫عاطف‬ ‫هاني‬

44.
11. Establish Verification Procedures (Principle 6)
– Verification = activities other than monitoring, to
determine if the HACCP system is working correctly
– Examples of verification activities include:
• Review of the HACCP system and its records
• Review of deviations and product dispositions
• Confirmation that CCPs are kept under control
– Verification activities are carried out by individuals
within a company, third party experts, and regulatory
agencies.
Guidelines for the application of HACCP
44‫د‬/‫عاطف‬ ‫هاني‬

45.
45‫د‬/‫عاطف‬ ‫هاني‬

46.
12.Establish Documentation and Record Keeping (Principle 7)
– Generally, the records maintained for the HACCP System should
include the following:
• A summary of the hazard analysis, including the rationale for determining
hazards and control measures.
• The HACCP Plan
– Listing of the HACCP team and assigned responsibilities.
– Description of the food, its distribution, intended use, and consumer.
– Verified flow diagram.
– HACCP Plan Summary Table that includes information for:
» Steps in the process that are CCPs
» The hazard(s) of concern.
» Critical limits
» Monitoring
» Corrective actions
» Verification procedures and schedule
» Record-keeping procedures
– Support documentation such as validation records.
– Records that are generated during the operation of the plan.
Guidelines for the application of HACCP
46‫د‬/‫عاطف‬ ‫هاني‬

47.
47‫د‬/‫عاطف‬ ‫هاني‬

48.
• Principle 1: Conduct a hazard analysis.
• Principle 2: Determine the critical control points
(CCPs)
• Principle 3: Establish critical control limits and
preventive measures.
• Principle 4: Establish monitoring procedures for
these critical control points.
• Principle 5: Establish corrective actions.
• Principle 6: Establish verification procedures.
• Principle 7: Establish record-keeping and
documentation procedures
Principles
48‫د‬/‫عاطف‬ ‫هاني‬

49.
Stake holders involved in HACCP
49‫د‬/‫عاطف‬ ‫هاني‬

50.
• HACCP: A systematic approach to the identification,
evaluation, and control of food safety hazards.
•‫الحرجة‬ ‫المراقبة‬ ‫ونقاط‬ ‫المخاطر‬ ‫تحليل‬ ‫نظام‬:‫ومراقبة‬ ‫وتقييم‬ ‫لتحديد‬ ‫منتظم‬ ‫منهج‬
‫األغذية‬ ‫سالمة‬ ‫مخاطر‬.
Definitions
50
Hazard: A biological, chemical, or physical agent that is reasonably
likely to cause illness or injury in the absence of its control.
‫الخطر‬:‫فيه‬ ‫التحكم‬ ‫عدم‬ ‫حالة‬ ‫في‬ ‫إصابة‬ ‫أو‬ ‫ا‬ً‫ض‬‫مر‬ ‫يسبب‬ ‫أن‬ ‫المحتمل‬ ‫من‬ ‫فيزيائي‬ ‫أو‬ ‫كيميائي‬ ‫أو‬ ‫بيولوجي‬ ‫عامل‬.
‫د‬/‫عاطف‬ ‫هاني‬

51.
•‫مباديء‬‫الغذاء‬ ‫سالمة‬(‫بك‬ ‫تبداء‬ ‫الغذاء‬ ‫سالمة‬–‫يمنعون‬ ‫المحترفون‬
‫التلوث‬–‫بذكاء‬ ‫التخزين‬–‫الحرارة‬ ‫ودرجة‬ ‫الوقت‬ ‫مرعاة‬–‫الغسيل‬
‫والتطهير‬ ‫والشطف‬–‫التحزير‬ ‫لعالمات‬ ‫االنتباة‬)
Principles of food safety (food safety begins with you -
professionals prevent pollution - smart storage - pasture of
time and temperature - washing, rinsing, disinfection -
attention to signs of caution)
51‫د‬/‫عاطف‬ ‫هاني‬

52.
•‫مباديء‬‫الهاسب‬(‫المخاطر‬ ‫تحليل‬–‫الحرجة‬ ‫التحكم‬ ‫نقاط‬ ‫تحديد‬–
‫الحرجة‬ ‫الحدود‬ ‫تحديد‬–‫الحرجة‬ ‫النقاط‬ ‫في‬ ‫التحكم‬ ‫اجراءات‬ ‫تحديد‬–
‫التصحيحية‬ ‫االجراءات‬ ‫تحديد‬–‫السجالت‬ ‫لحفظ‬ ‫فعال‬ ‫نظام‬ ‫تحديد‬–
‫والتحقق‬ ‫والمتابعة‬ ‫المراقبة‬ ‫اجراءات‬ ‫تحديد‬)
HACCP Principles (risk analysis - determination of critical
control points - determination of critical limits -
determination of procedures for control of critical points -
determination of corrective actions - determination of an
effective record-keeping system - identification of monitoring,
follow-up and verification procedures)
52‫د‬/‫عاطف‬ ‫هاني‬

53.
The seven principles of HACCP
Conduct a
hazard analysis
Identify critical
points
Establish critical limits
for each critical
control point
Establish critical
control point
monitoring
requirements
Establish
corrective
actions
Establish record
keeping procedures
Establish procedures for
verifying that the HACCP
system is working as
intended
I II III
IV
VVIVII
53‫د‬/‫عاطف‬ ‫هاني‬

54.
54‫د‬/‫عاطف‬ ‫هاني‬

55.
• Hazard Analysis: The process of collecting and
evaluating information on hazards associated with
the food under consideration to decide which are
significant and must be addressed in the HACCP
plan.
Hazard Analysis ‫المخاطر‬ ‫تحليل‬
55
‫المخاطر‬ ‫تحليل‬:‫المرتبطة‬ ‫بالمخاطر‬ ‫المتعلقة‬ ‫المعلومات‬ ‫وتقييم‬ ‫جمع‬ ‫عملية‬
‫خطة‬ ‫في‬ ‫معالجتها‬ ‫ويجب‬ ‫مهمة‬ ‫تكون‬ ‫أن‬ ‫يجب‬ ‫أيها‬ ‫لتحديد‬ ‫النظر‬ ‫قيد‬ ‫باألغذية‬
‫الحرجة‬ ‫التحكم‬ ‫ونقطة‬ ‫المخاطر‬ ‫تحليل‬.
‫د‬/‫عاطف‬ ‫هاني‬

56.
Hazard Examples
MICRO-
ORGANISMS
‫ال‬ ‫ا‬ ‫ا‬
CHEMICAL PHYSICAL
Bacteria
‫ا‬ ‫ال‬
Cleaners
‫ا‬ ‫ال‬ ‫ا‬ ‫ا‬
Glass
‫ا‬ ‫ال‬
Viruses
‫ال‬
Pesticides
‫ا‬ ‫ال‬ ‫ا‬ ‫ا‬ ‫م‬
Wood
‫ا‬ ‫ا‬
Parasites
‫ا‬ ‫ال‬
Allergens
‫اس‬ ‫ال‬
Metal
‫ا‬ ‫ال‬
Hair
‫ال‬
‫للمخاطر‬ ‫امثلة‬
56 ‫د‬/‫عاطف‬ ‫هاني‬

57.
1-‫الغذاء‬ ‫مخاطر‬
2- Physical hazards (natural)
2-‫الفزيائية‬ ‫المخاطر‬(‫الطبيعية‬)
3- Chemical hazards
3-‫الكيميائية‬ ‫المخاطر‬
1- Biological hazards (microbial)
1-‫البيولوجية‬ ‫المخاطر‬(‫الميكروبية‬)
4- Allergens
4-‫الحساسية‬ ‫مسببات‬
57‫د‬/‫عاطف‬ ‫هاني‬

58.
58‫د‬/‫عاطف‬ ‫هاني‬

59.
• Control:
– (a) To manage the conditions of an operation to
maintain compliance with established criteria.
– (b) The state where correct procedures are being
followed and criteria are being met.
Definitions
59
‫مراقبة‬:
(‫أ‬)‫المقررة‬ ‫للمعايير‬ ‫االمتثال‬ ‫على‬ ‫للحفاظ‬ ‫العملية‬ ‫شروط‬ ‫إلدارة‬.
(‫ب‬)‫المعايير‬ ‫استيفاء‬ ‫ويتم‬ ‫الصحيحة‬ ‫اإلجراءات‬ ‫فيها‬ ‫تتبع‬ ‫التي‬ ‫الحالة‬.
‫د‬/‫عاطف‬ ‫هاني‬

60.
• Critical Control Point: A step at which control can be
applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Definitions
60
‫الحرجة‬ ‫التحكم‬ ‫نقطة‬:‫القضاء‬ ‫أو‬ ‫لمنع‬ ‫ضرورية‬ ‫وهي‬ ‫الرقابة‬ ‫تطبيق‬ ‫عندها‬ ‫يمكن‬ ‫خطوة‬
‫مقبول‬ ‫مستوى‬ ‫إلى‬ ‫تقليله‬ ‫أو‬ ‫األغذية‬ ‫سالمة‬ ‫على‬ ‫خطر‬ ‫على‬.
‫د‬/‫عاطف‬ ‫هاني‬

61.
• Determine the limits and
characteristics that should not
be exceeded by this critical
step at this stage, during
which it will be under control
•‫أال‬ ‫يجب‬ ‫التى‬ ‫والخصائص‬ ‫الحدود‬ ‫تحديد‬
‫هذه‬ ‫فى‬ ‫الحرجة‬ ‫الخطوة‬ ‫هذه‬ ‫تتعداها‬
‫تحت‬ ‫تكون‬ ‫بموجبها‬ ‫والتى‬ ‫المرحلة‬
‫التحكم‬
Define critical limits
‫الحرجة‬ ‫الحدود‬ ‫تحديد‬
61‫د‬/‫عاطف‬ ‫هاني‬

62.
HACCP Concept ‫المخاطر‬ ‫تحليل‬ ‫نظام‬ ‫مفهوم‬
ASSURING FOOD SAFETY
Emphasizing from end-product testing to preventive control
of critical aspects of producing safe foods
 Identifying potential food safety problems
 Determining how and where these can be controlled or
prevented
 Describing what to do and training the personnel
 Implementation and recording
62
‫األغذية‬ ‫سالمة‬ ‫ضمان‬
‫آمنة‬ ‫أغذية‬ ‫إلنتاج‬ ‫الحاسمة‬ ‫للجوانب‬ ‫الوقائية‬ ‫المكافحة‬ ‫على‬ ‫النهائي‬ ‫المنتج‬ ‫اختبار‬ ‫من‬ ‫التأكيد‬
•‫المحتملة‬ ‫الغذائية‬ ‫السالمة‬ ‫مشاكل‬ ‫تحديد‬
•‫منعها‬ ‫أو‬ ‫عليها‬ ‫السيطرة‬ ‫يمكن‬ ‫وأين‬ ‫كيف‬ ‫تحديد‬
•‫الموظفين‬ ‫وتدريب‬ ‫به‬ ‫القيام‬ ‫يجب‬ ‫ما‬ ‫وصف‬
•‫والتسجيل‬ ‫التنفيذ‬
‫د‬/‫عاطف‬ ‫هاني‬

63.
 It is important to always remember that the
establishment of effective HACCP programs involves
primarily the application of good common sense and
preventive considerations to address situations before
they become problems.
63
 The emphasis is on prediction rather than reaction, on
getting the process right initially rather than correcting it
after problems have occurred.
‫الحرجة‬ ‫المراقبة‬ ‫ونقاط‬ ‫المخاطر‬ ‫تحليل‬ ‫لنظام‬ ‫فعالة‬ ‫برامج‬ ‫إنشاء‬ ‫أن‬ ‫ا‬ً‫م‬‫دائ‬ ‫نتذكر‬ ‫أن‬ ‫المهم‬ ‫من‬
‫أن‬ ‫قبل‬ ‫الحاالت‬ ‫لمعالجة‬ ‫الوقائية‬ ‫واالعتبارات‬ ‫السليم‬ ‫الحس‬ ‫تطبيق‬ ‫على‬ ‫األول‬ ‫المقام‬ ‫في‬ ‫ينطوي‬
‫مشاكل‬ ‫تصبح‬.
‫تصحيحها‬ ‫من‬ ً‫ال‬‫بد‬ ‫البداية‬ ‫في‬ ‫العملية‬ ‫تصحيح‬ ‫وعلى‬ ، ‫الفعل‬ ‫رد‬ ‫من‬ ً‫ال‬‫بد‬ ‫التنبؤ‬ ‫على‬ ‫التركيز‬ ‫ينصب‬
‫المشكالت‬ ‫حدوث‬ ‫بعد‬.
‫د‬/‫عاطف‬ ‫هاني‬

64.
It is a system where hazards or potential hazards are
identified (known as critical control points or “CCP”).
Once identified, procedures and documentation are set in
place in order to make sure these hazards are eliminated.
64
‫المحتملة‬ ‫المخاطر‬ ‫أو‬ ‫المخاطر‬ ‫تحديد‬ ‫فيه‬ ‫يتم‬ ‫نظام‬ ‫إنه‬(‫أو‬ ‫الحرجة‬ ‫التحكم‬ ‫نقاط‬ ‫باسم‬ ‫المعروفة‬CCP ))
‫المخاطر‬ ‫هذه‬ ‫على‬ ‫القضاء‬ ‫من‬ ‫التأكد‬ ‫أجل‬ ‫من‬ ‫وضعها‬ ‫يتم‬ ‫والوثائق‬ ‫اإلجراءات‬ ‫تحديد‬ ‫بمجرد‬.
‫د‬/‫عاطف‬ ‫هاني‬

65.
This flow chart shows the process where our
potential hazards (CCP) may be.
65
‫المحتملة‬ ‫مخاطرنا‬ ‫بها‬ ‫تكون‬ ‫قد‬ ‫التي‬ ‫العملية‬ ‫هذا‬ ‫التدفق‬ ‫مخطط‬ ‫يوضح‬(CCP)
‫د‬/‫عاطف‬ ‫هاني‬

66.
Flow of Food Chart
‫الت‬ ‫مخطط‬‫األغذية‬ ‫دفق‬
66‫د‬/‫عاطف‬ ‫هاني‬

67.
1. Menu Planning ‫القائمة‬ ‫تخطيط‬
2. Purchasing‫الشراء‬
3. Receiving ‫االستالم‬
4. Storing ‫التخزين‬
5. Issuing ‫الصرف‬
6. Preparing ‫المبدئي‬ ‫والتجهيز‬ ‫االعداد‬
7. Cooking ‫الطهو‬
8. Holding ‫الحفظ‬
9. Serving ‫الخدمة‬
10. Cleaning and Maintenance ‫النظافة‬
‫والصيانه‬
HACCP
67‫د‬/‫عاطف‬ ‫هاني‬

68.
“Farm-To-Table”
‫المائدة‬ ‫إلى‬ ‫المزرعة‬ ‫من‬
Assurance throughout the food chain
‫الغذائية‬ ‫السلسلة‬ ‫مراحل‬ ‫جميع‬ ‫ضمان‬
68‫د‬/‫عاطف‬ ‫هاني‬

69.
The need for an effective food safety assurance method
‫األغذية‬ ‫سالمة‬ ‫لضمان‬ ‫فعالة‬ ‫طريقة‬ ‫إلى‬ ‫الحاجة‬
 Foodborne disease are a widespread public health problem
 Emergence of foodborne disease
 Increased knowledge and awareness of the serious and
chronic health effects
 New food technologies and processing methods
 Increased awareness of the economic consequences of
foodborne disease
69
•‫االنتشار‬ ‫واسعة‬ ‫عامة‬ ‫صحية‬ ‫مشكلة‬ ‫هي‬ ‫األغذية‬ ‫طريق‬ ‫عن‬ ‫المنقولة‬ ‫األمراض‬
•‫بالغذاء‬ ‫المنقولة‬ ‫األمراض‬ ‫ظهور‬
•‫والمزمنة‬ ‫الخطيرة‬ ‫الصحية‬ ‫باآلثار‬ ‫والوعي‬ ‫المعرفة‬ ‫زيادة‬
•‫المعالجة‬ ‫وطرق‬ ‫الجديدة‬ ‫األغذية‬ ‫تقنيات‬
•‫األغذية‬ ‫تنقلها‬ ‫التي‬ ‫لألمراض‬ ‫االقتصادية‬ ‫بالنتائج‬ ‫الوعي‬ ‫زيادة‬
‫د‬/‫عاطف‬ ‫هاني‬

70.
THANK
You! 
70‫د‬/‫عاطف‬ ‫هاني‬

71.
‫وتقديم‬ ‫اعداد‬
‫د‬.‫قزمال‬ ‫عاطف‬ ‫هاني‬
00201000210213
Hany_atef2000@yahoo.com
‫د‬/‫عاطف‬ ‫هاني‬ 71