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HACCP Approach to Food Safety. M Ann Bock, PhD, RD, LD Professor, Human Nutrition New Mexico State University. 7 Principles of HACCP. Analyze hazards Identify critical control points Establish preventive measures with critical limits for each control point

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haccp approach to food safety

HACCPApproach to Food Safety

M Ann Bock, PhD, RD, LD

Professor, Human Nutrition

New Mexico State University

7 principles of haccp
7 Principles of HACCP
  • Analyze hazards
  • Identify critical control points
  • Establish preventive measures with critical limits for each control point
  • Establish procedures to monitor the critical control points
  • Establish corrective actions to be taken when monitoring shows a critical limit has not be met
7 principles of haccp 2
7 Principles of HACCP (2)
  • Establish procedures to verify the system is working properly
  • Establish effective recordkeeping to document HACCP system
advantages over current system
Advantages Over Current System
  • Focuses on identifying and preventing hazards from contaminating food
  • Based on sound science
  • Permits more efficient and effective government oversight
  • Places responsibility for ensuring food safety on food manufacturer or distributor
advantages 2
Advantages (2)
  • Helps food companies compete more effectively in world market
  • Reduces barriers to international trade
monitoring critical control points
Monitoring Critical Control Points
  • Physical and chemical tests
  • Visual observations
  • Microbiological criteria allow verifying that overall HACCP system working
haccp uses

Growing

Harvest

Processing

Manufacturing

Merchandising

Distributing

HACCP Uses

Food

Industry

Preparing

For

Consumption

prerequisite programs
Prerequisite Programs

Good manufacturing practices

success of haccp
Success of HACCP
  • Depends on:
    • Educating and training management and employees in importance of producing safe food
      • Include information of control of foodborne hazards related to all stages of food chain
      • Make sure employees understand what HACCP is
        • Specific training should include instructions and procedures that outline employee tasks in monitoring each Critical Control Point
task in development of haccp plan
Task in Development of HACCP Plan

Assemble HACCP Team

Describe Food and Its Distribution

Describe the Intended Use & Consumers of Food

Develop a Flow Diagram of the Process

Verify Flow Diagram

application of the principles
Application of the Principles
  • Analyze hazards
  • Identify critical control points
  • Establish preventive measures with critical limits for each control point
  • Establish procedures to monitor the critical control points
  • Establish corrective actions to be taken when monitoring shows a critical limit has not be met
application 2
Application (2)
  • Establish procedures to verify the system is working properly
  • Establish effective recordkeeping to document HACCP system
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