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Investigation,
Analysis &
Monitoring
Systems
Eileen B. Bandalan
INTRODUCTION
W H F W
15
Guidelines for the Application of the HACCP system
Describe product
Determine CCPs
Storage Packagin
Preparati Distributio
Receiving and g and Storage
on n
Holding Labelling
Step 5 : on-site confirmation of flow diagram
To establish that the diagram actually represents
the exact operation/processing.
Toxins Metal
Compound Glass
Pathogens Residue Stone
Virus Spoilage Radiate
Parasite
25
Hazard-Analysis Worksheet
1 2 3 4 5 6
Ingred Identify Are any Justify What Is this step
ient/p potential potential your preventati a CCP
rocessi hazards food- decision ve Yes/No
ng introduce safety for measure(s)
step d hazards column 3 can be
controlled significant applied to
or Yes/No prevent
enhanced HA?
26
Step 7 : determine CCP
NO
YES
CCP
NO
ccp
Not ccp
Decision tree is just a tool,
you have to consider the
property of the product
and the process, as well
as relevant data and
information when
determining CCPs. 30
Step 8 : Establish Critical limits for each CCP
32
Step 9 : Establish a monitoring system for each
CCP (Principle 4)
monitoring is the scheduled measurement or
observation of a CCP relative to its critical limits.
34
M
W H F W
35
Suitable Monitoring
o Visual observations
o Temperature
o Time
o pH
o Moisture level
o Salt
o Water activity
36
Step 10 : Establish corrective actions (principle 5)
39
Validation personnel
HACCP team
trained personnel with experience
Client
qualified third party
Official
40
Examples of verification activities include:
Audit records.
47
Maintenance of the HACCP system
It is designed to minimize
the risk of food safety
hazards, keeping to
improve
Fail-
Safe
Mandatory
HACCP
Recommendation
Mandatory
GMP
ISO
GHP
51
Thank you!