H A C C P. WHO & ICD ILSI Europe. Inneke Hantoro. Introduction: Traditional QC vs Preventive System. Traditional QC programs spot-checked manufacturing conditions, and randomly sampled and tested final products to ensure safe food.
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WHO & ICD
Reactive & inefficient
Everyone is responsible for safe food products
Good Manufacturing practices (GM)
Good Hygiene Practices (GHP)
But not always sufficient
Specifications for all ingredients, products and packaging materials
Cleaning and sanitation
Receiving, storage, shipping
Traceability and recall
SOP and SSOP
Procedures for receiving, storage and shipping
Employee food and ingredient handlingHACCP Program Prerequisites
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limit(s)
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
Is the presence of agent in line or environment probable?
Is an unacceptable survival, persistence or increase at this step probable?
Is an unacceptable contamination at this step probable?
Is reduction, if any at a further step adequate?
study at unacceptable levels?
Q2. Will processing, including expected consumer use,
eliminate the hazard or reduce it to an acceptable level?
CCP for the raw materials for this hazard
Not CCP2. Determination of CCPs
Critical control point decision tree
product/final product essential for preventing the hazard under study
from increasing to unacceptable levels?
Formulation is a CCP for this hazard
Not CCPQuestions to be asked for each process step
Q4. Is it likely that, at this step, a hazard will be introduced or an existing
hazard will increase to unacceptable levels?
Q5. Will subsequent processing steps
including expected consumer use,
guarantee removal of the hazard or
reduction to an acceptable level?
Q6. Is the process step intended to
eliminate or reduce the
hazard to an acceptable level?
( i.e. establishment of Critical Limits )
e.g. the HACCP plan and prerequisites