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CCP

CCP. Monitoring. documentation. monitoring. RISK ASSESMENT. HACCP. controls. bacteria. Corrective action. hazards. training. records. FOOD. process. steps. calibration. verification. validation. History. Developed for NASA in the early 1960’s

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CCP

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  1. CCP Monitoring documentation monitoring RISK ASSESMENT HACCP controls bacteria Corrective action hazards training records FOOD process steps calibration verification validation

  2. History • Developed for NASA in the early 1960’s • Provides nearly 100% assurance against, microbial, chemical, viral, and physical contamination • Replaced end product testing, as the primary means of food safety assurance • Recognized worldwide as an effective system of food safety control system

  3. HACCP Shortcomings • HACCP does not eliminate contaminants or undesirable conditions • Insects, Hair, Filth • Spoilage organisms • Economic fraud • Violations of regulatory food standards not related to food safety

  4. HACCP Prerequisites • Facilities and Equipment Meet Current Standards • Effective Sanitation Program • Effective Product Receiving Procedures • Description of All Products • Ingredient List • Intended Consumer Base • Flow Diagram

  5. Seven Steps of HACCP 1 2 3 4 5 6 7

  6. #1 Hazard Analysis • Identify potential hazards at each process step • Physical hazards • Chemical hazards • Biological hazards • Develop preventative measures for identified hazards

  7. Risk Assessment • Identifying the hazards that need control • What is the probability and potential consequences of a hazard occurrence? Likelihood and Severity of Occurrence=Risk How likely is it to occur?

  8. Biological Hazards • Bacterial Pathogens • Parasites • Viruses • Molds Data indicates that microbiological hazards are of greatest concern

  9. Physical Hazard • Any potentially harmful extraneous matter not normally found in food • Glass • Wood • Stones • Metal • Plastic

  10. Chemical • Cleaning compounds, sanitizers, allergens • Scombroid toxin (histamine production in certain fish) • Ciguatera toxin(natural toxin in certain fish)

  11. #2 Identify Critical Control Points (CCPs) • A CCP the last step in the production process at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels • Points in food production that may be CCP’s include cooking, chilling or product formulation.

  12. CCPs may be identified when hazards can be eliminated Parasites Freezing Cooking Bacteria Metal Detectors Metals

  13. Control Point Step(s) at which biological, physical or chemical factors are controlled. AKA: Standard Operating Procedures, Good Manufacturing Practices Example – Hot holding Control Point ≠ CCP

  14. #3 Establish Critical Limits • Establish critical limits as a boundary of safety • Parameters that must be meet to insure the identified CCP controls the hazard. • These parameters are set to ensure prevention, elimination, or reduction of hazards to acceptable levels.

  15. Examples of Critical Limits Process Step Critical Limit

  16. #4 Establish Procedures to Monitor CCPs • A planned sequence of observations or measurements • Assess whether a CCP is under control • Produces an accurate record • Used during the verification procedure • Shows the product was produced safely

  17. Consider these Questions • What will you monitor? • How will you monitor? • When and how often will you monitor? • Who will be responsible for monitoring?

  18. Three Reasons to Monitor • Tracks the system’s operation to recognize trends so corrective actions are taken before a deviation occurs. • Indicates when deviations actually occur and corrective action must be taken. • Provides written documentation for use in verification of the HACCP plan

  19. #5 Establish Corrective Actions • What will you do when a critical limit is not met? • Consider the most common deviations. • What will you do with any food produced when the deviation was occurring? • Reheat, Re-process, Dispose, etc. • Correct the cause of the deviation • Maintain records of the corrective action • Update HACCP plan if needed

  20. #6 Establish Effective Record Keeping System • Documentation to Demonstrate • The critical limits were met at each CCP • The appropriate corrective actions were taken when deviations occurred • The actions performed were verified, and consistent with the HACCP plan

  21. Types of Records • Monitoring records • Corrective action records • Verification and validation records • Calibration records

  22. #7 Verification of the Plan • Is the system effective and operating as intended? • Review record frequently enough to make this determination. • Calibrate monitoring equipment. • Thermometers are accurate in the proper temperature range. • pH testing equipment properly calibrated.

  23. HACCP Reassessment • Am I following the steps in my flow diagram? • Am I accurately monitoring the CCPs? • Are the records accurate? • When to reassess the HACCP plan? • Recommended yearly • Recommended when the process is changed or a new one is added • Recommended when updating process equipment

  24. The EndThank You Hazard Analysis Critical Control Points • Questions???

  25. David St. JulesWisconsin Department of Agriculture, Trade & Consumer Protection608-224-4713david.stjules@wi.gov.

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