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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

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Haccp approach to food safety l.jpg

HACCPApproach to Food Safety

M Ann Bock, PhD, RD, LD

Professor, Human Nutrition

New Mexico State University


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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


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7 Principles of HACCP (2)

  • Establish procedures to verify the system is working properly

  • Establish effective recordkeeping to document HACCP system


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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


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Advantages (2)

  • Helps food companies compete more effectively in world market

  • Reduces barriers to international trade


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Monitoring Critical Control Points

  • Physical and chemical tests

  • Visual observations

  • Microbiological criteria allow verifying that overall HACCP system working


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Growing

Harvest

Processing

Manufacturing

Merchandising

Distributing

HACCP Uses

Food

Industry

Preparing

For

Consumption


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Prerequisite Programs

Good manufacturing practices


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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


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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


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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


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Application (2)

  • Establish procedures to verify the system is working properly

  • Establish effective recordkeeping to document HACCP system


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