What it is and why we use it
History & Development of HACCP
Food Safety Management Systems
Preliminary Procedures
Development of HACCP-based procedures
Monitoring HACCP
Evaluating HACCP

Hazard Analysis Critical Control Points
A system to ensure the production of safe food
structured & logical
proactive
preventative
Derived from Failure Mode Effects Analysis

only tests sample of product

•      testing for significant hazards takes time
•      it is wasteful

•      it does not help in identifying where?      the problem occurred

Article 5 states that: Food business operators shall put into place, implement and maintain a permanent procedure based on Codex principles of hazard analysis critical control points (HACCP).

•    International body created WHO

•    aims:
– to protect the health of consumers
– to ensure fair practices in international            trade
– to issue guidance and codes of practice

The owner of a food business has to     prove that they take “all reasonable     steps” to produce safe food.

British Retail Consortium (BRC) Accreditation
http://www.brcglobalstandards.com/GlobalStandards/Standards.aspx

International Standardisation Organisation (ISO)
http://www.iso.org/iso/search.htm?qt=22000&sort=rel&type=simple&published=true

Hazard
something with the potential to cause harm

Risk
The possibility of harm being caused or the     likelihood that a hazard may occur

Contamination
The transference of any objectionable or harmful substance or material to food

Hazard Analysis

the process of collecting and evaluating information on hazards and conditions leading ?to their presence to decide which are significant to food safety and, therefore, should be addressed in the HACCP plan

HACCP  – Hazard Analysis Critical Control Point
a system that identifies, evaluates, and                             controls hazards that are significant for food  safety

Control Measure
Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level