Food safety Training Course. Co-financiado:. Thermopar. Digital. Infra-red. Bimetallic thermometer. Self-control HACCP System. 3| 11 Self-control – HACCP System. What is the HACCP system?. Means: “Hazard Analysis of Critical Control Points”
Food safety Training Course • Co-financiado:
Thermopar Digital Infra-red Bimetallic thermometer
Self-control HACCP System
3|11 Self-control – HACCP System What is the HACCP system? Means: “Hazard Analysis of Critical Control Points” It´s a food safety preventive control system Internationally recognized Applicable to the whole food sector
4| 11 Self-control – HACCP System Definitions Hazard Analysis: Procedure that involves the collection and analysis of information about hazards that may be associated to food Flux gram: Schematic representation of the sequence of stages of a manufacturing process Critical limit: Value/criterion that establishes the “boundary” between what is acceptable and unacceptable Corrective action: Action or procedure to take when a deviation of the critical limits is detected
5| 11 Self-control – HACCP System Definitions Control measure: Action that prevents, reduces or eliminates hazards Monitoring: Planned sequence of actions or measurement of control parameters Critical Control Points (CCP): Stage of the process where control measures can be applied that are essential to eliminate a hazard or to avoid the hazard from reaching a critical limit
6| 11 Self-control – HACCP System Pre-requisite programs These should be implemented before the HACCP system is established
7| 11 Self-control – HACCP System HACCP system principles • Principle 1 Identify any hazards that must be prevented, eliminated or reduced to acceptable levels; • Principle 2 Identify the critical control points (CCP) to control identified hazards; • Principle 3 Establish critical limits that should be respected to ensure that each CCP is under control; • Principle 4 Establish a monitoring system to assure that CCP are under control;
8| 11 Self-control – HACCP System HACCP system principles • Principle 5 Establish corrective actions when monitoring indicates that a critical control point is not under control; • Principle 6 Establish verification procedures that confirm proper functioning of the HACCP system; • Principle 7 Organize documents regarding all procedures and records related to these principles and to their application.
9| 11 Self-control – HACCP System • 1st stage Assemble HACCP team; • 2nd stage Describe product; • 3rd stage Identify intended use; • 4th stage Construct process Flow Diagram and Plant Schematic • 5th stage On-site verification of Flow Diagram and Plant Schematic Stages for implementing the HACCP system
10| 11 Self-control – HACCP System Stages for implementing the HACCP system • 6th stage List hazards associated with each step, conduct a hazard analysis and consider measures to control the identified hazards (principle 1); • 7th stage Determine Critical Control Points (Principle 2) – this stage is easier if the decision tree is used; • 8th stage Establish critical limits for Critical Control Points (Principle 3);
11| 11 Self-control – HACCP System Stages for implementing the HACCP system • 9th stage Establish monitoring procedures for each CCP (Principle 4); • 10th stage Establish corrective actions (Principle 5); • 11th stage Establish verification procedures (Principle 6); • 12th stage Establish record keeping/documentation for principles (Principle 7).