Module 3: The Heart of Hazard Analysis Critical Control Point HACCP Programs

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Module 3The Heart of Hazard Analysis Critical
Control Point (HACCP) Programs

• Cooperative Extension Services
• of Purdue University and Virginia Tech

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Food Safety and HACCP

• The purpose of HACCP is to help ensure the
  production of safe food
• The goal of HACCP is to prevent and/or minimize
  risks associated with biological, chemical, and
  physical hazards... to acceptable levels
• It is based on PREVENTION rather than detection
  of hazards

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History of HACCP

• Pioneered in the 1960s
• First used for the space program - Pillsbury and
  NASA
• Adopted by many food processors and the U.S.
  government

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Uses of HACCP?

• A farm-to-the-fork approach
• On-farm agriculture
• Transportation
• Food preparation handling
• Food processing
• Meat and poultry regulations
• Seafood regulations
• Food service
• Consumer handling use

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HACCP Regulations

• USDA - HACCP regulations for meat and poultry
  slaughter and processing
  Pathogen Reduction Act
• FDA - HACCP regulations for inspection of seafood
  products
• FDA requirements for fruit juice that is not
  heat-processed

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Steps of HACCP

• 1. Organize a HACCP team
• 2. Describe the product, ingredients, and the
  process
• 3. Develop a HACCP flow diagram for
• each product
• 4. Perform the 7 principles of HACCP
• 5. Train employees how to implement
• HACCP properly

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HACCP Principles

• 1. Identify hazards
• 2. Determine Critical Control Points (CCPs)
• 3. Determine safety limits for CCPs
• 4. Monitor CCPs
• 5. Corrective action
• 6. Record data
• 7. Verify that the system is working

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The Heart of HACCP

• Monitoring CCPs
• Time/Temperature devices
• Thermometers
• Separation devices
• filters, screens

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The Heart of HACCP

• Record Keeping
• Who records the data?
• How often?
• What do you do if the data is not what it should
  be?
• Who checks the data?

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Examples of HACCP
Implementation Of HACCP