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1. The HACCP System: General Overview, Hazards Addressed (The 3 Risks), 2.…
1. The HACCP System: General Overview
Hazard Analysis and Critical Control Point
Nature
: A self-regulatory food safety management plan
History & Legislation
: Introduced in the EU in 1993; legally mandatory since January 1st, 2006
Scope of Application
: All stages of the food supply chain (processing, preparation, storage, and serving).
Hazards Addressed (The 3 Risks)
Biological
Bacterial infections and food poisoning caused by pathogenic bacteria and spores.
Physical
Foreign bodies in food (metal, plastic, hair, fish bones).
Chemical
Contamination from cleaning fluids, sanitizers, or residual pesticides
2. Implementation Phases of HACCP
The 5 Preliminary Phases
Assemble the HACCP working group (Team).
Describe the products in detail.
Identify the intended use/destination of the product.
Construct a flow chart (production steps) including troubleshooting solutions.
On-site verification of the flow chart.
The 7 Core Principles (The Nucleus)
Conduct a hazard analysis
: Identify risks at every step (calculated using a decision tree).
Identify Critical Control Points (CCPs)
: Steps where a hazard can be prevented, eliminated, or reduced.
Establish critical limits
: Acceptable numerical parameters (e.g., threshold temperatures) for each CCP.
Establish monitoring procedures
: Routine checks to ensure limits are strictly adhered to.
Establish corrective actions
: Immediate interventions to be taken when a CCP exceeds critical limits.
Establish verification procedures
: Periodic controls to prove the HACCP plan is working effectively (e.g., lab testing).
Establish record-keeping and documentation: Detailed logs stored for official health and safety inspections.