HACCP Training for the Food Industry from SafetyVideos.com
Summary
TLDRThis video script discusses the importance of the Hazard Analysis and Critical Control Point (HACCP) system in ensuring food safety across the food processing industry. It explains HACCP's origins, principles, and implementation steps, highlighting its role in controlling biological, physical, and chemical hazards to protect consumers and businesses.
Takeaways
- 🍽️ Food safety is a critical issue affecting millions of people and costing companies millions of dollars due to illnesses and reputational damage.
- 🔍 The Hazard Analysis and Critical Control Point (HACCP) system is the most widely used food safety program, internationally recognized for ensuring food safety.
- 🚀 HACCP was developed in 1958 by NASA to ensure the safety of food for astronauts, based on a set of engineering principles.
- 🏭 The U.S. Department of Agriculture and the Food and Drug Administration either require or recommend HACCP for companies in the food processing industry.
- 🔄 HACCP is a proactive approach focusing on prevention and risk analysis, as opposed to traditional food inspection which relied on senses and was reactive.
- 🔍 HACCP uses seven principles to identify potential hazards in the food production process and establish control measures to mitigate them.
- 🛡️ HACCP addresses three types of food safety hazards: biological (e.g., bacteria), physical (e.g., foreign objects), and chemical (e.g., contaminants).
- 🏗️ Prerequisite programs, such as Good Manufacturing Practices (GMPs) and hygiene standards, are essential for the success of a HACCP system.
- 📋 Implementing a HACCP plan involves assembling a team, describing products, identifying intended use, creating a flow diagram, and verifying the accuracy of the process.
- 📊 The first three principles of HACCP focus on hazard analysis, identifying critical control points (CCPs), and establishing critical limits for effective hazard control.
- 🔄 The remaining four principles of HACCP deal with monitoring, corrective actions, verification procedures, and record-keeping to ensure the system's effectiveness and documentation.
- 🌐 HACCP is advantageous for facilities as it is recognized by regulatory bodies and can facilitate international business, demonstrating a commitment to product quality and consumer safety.
Q & A
What is the primary concern addressed by the food safety programs mentioned in the script?
-The primary concern addressed by the food safety programs is the prevention of foodborne illnesses and the reduction of financial losses and reputational damage caused by hazardous materials contaminating the food supply.
What does HACCP stand for and what is its purpose?
-HACCP stands for Hazard Analysis and Critical Control Point system. Its purpose is to ensure that food is safe for consumption by identifying and controlling potential hazards in the food production process.
When was HACCP first created and for what reason?
-HACCP was first created in 1958 to ensure the safety of food for American astronauts, based on a set of NASA's engineering principles.
Which U.S. government agencies either require or recommend the use of HACCP?
-The U.S. Department of Agriculture and the Food and Drug Administration either require or recommend the use of HACCP by companies in every segment of the food processing industry.
What are the three types of food safety hazards that HACCP is used to control?
-HACCP is used to control biological hazards (e.g., viruses, bacteria), physical hazards (e.g., broken glass, metal fragments), and chemical hazards (e.g., cleaning solutions, pesticides, mismeasured food additives, allergens).
What are the prerequisites to successfully implementing a HACCP system?
-Prerequisites to successfully implementing a HACCP system include policies regarding employee hygiene, pest control programs, and regularly scheduled cleaning procedures for equipment used in food processing and handling.
What are the five steps that should be followed in creating a HACCP plan?
-The five steps are: 1) Assemble the HACCP team and construct a HACCP manual, 2) Describe the products addressed by the plan, 3) Identify the intended use of the products, 4) Create a flow diagram showing the steps the food goes through, and 5) Verify the accuracy of the flow diagram.
Why is it important to have a diverse HACCP team?
-A diverse HACCP team is important to ensure multiple perspectives on the company's operations, including representation from various departments and functions such as production, sanitation, quality control, and management.
What is the significance of establishing critical control points (CCPs) in the HACCP system?
-Establishing CCPs is significant because they are the points in the food processing where control measures can be taken to prevent, reduce, or eliminate hazards, ensuring the safety of the food product.
What are the four main aspects that the remaining principles of the HACCP system focus on after addressing the hazards?
-The remaining principles focus on monitoring the control points to ensure they are working effectively, establishing corrective actions for any problems that arise, verifying the validity of the HACCP plan, and maintaining accurate record-keeping.
What are the advantages of implementing a HACCP system in a food processing facility?
-Advantages include compliance with regulatory requirements, the ability to operate in international markets, demonstrating a commitment to product quality and customer safety, and establishing a standard for food quality assurance.
Outlines
🍽️ Food Safety and the Importance of HACCP
This paragraph introduces the critical nature of food safety, highlighting the significant health and financial risks associated with foodborne illnesses. It emphasizes the role of the Hazard Analysis and Critical Control Point (HACCP) system in mitigating these risks. HACCP, established in 1958 for NASA, is now a globally recognized standard in the food industry, mandated by the U.S. Department of Agriculture and the Food and Drug Administration. The paragraph outlines the proactive approach of HACCP, which focuses on prevention and risk analysis, as opposed to traditional reactive methods. It also explains the seven principles of HACCP, which guide the identification, monitoring, and control of food safety hazards, including biological, physical, and chemical threats.
🛠️ Implementing the HACCP System
The second paragraph delves into the process of implementing a HACCP plan. It begins by discussing the formation of a diverse HACCP team, including members from various company departments, and the importance of formal training in the HACCP system. The team is responsible for creating, implementing, and maintaining the HACCP plan. The paragraph outlines the steps for developing a HACCP plan, starting with a comprehensive product description, identifying the intended use and consumers, and creating a flow diagram of the food processing steps. It also stresses the importance of verifying the accuracy of the flow diagram through a team review and a physical walkthrough by an outsider to ensure objectivity.
🔍 HACCP Hazard Analysis and Control Measures
This paragraph focuses on the initial principles of the HACCP system, which involve conducting a hazard analysis to identify potential contaminants in the food production process. It discusses the importance of examining the entire process flow and assessing the probability and severity of hazards. After identifying hazards, the paragraph explains the need to develop a list of control measures to prevent, reduce, or eliminate these risks. The second principle involves identifying Critical Control Points (CCPs) where these control measures can be effectively implemented, such as testing for metal fragments or ensuring proper cooking temperatures. The third principle is about establishing critical limits for each CCP to ensure effective hazard control, with examples provided like temperature ranges for refrigeration.
📋 Monitoring, Corrective Actions, and Documentation in HACCP
The fourth paragraph discusses the latter principles of the HACCP system, which are centered around monitoring, corrective actions, and documentation. It describes the fourth principle of establishing monitoring procedures to measure critical limits at CCPs, detailing how and when these measurements should be taken. The fifth principle addresses the need for predetermined corrective actions to be in place when deviations from the norm are detected, ensuring that the process is brought back under control and any affected products are handled appropriately. The sixth principle involves establishing verification procedures to confirm the effectiveness of the HACCP plan, including audits and reviews of records and calibrations. The final principle emphasizes the importance of record-keeping, which serves as evidence of safe food production and handling practices, and outlines the requirements for maintaining these records.
🌐 The Benefits and Application of HACCP
The concluding paragraph reviews the benefits of implementing a HACCP system, noting its widespread use across the food chain from growers to retailers. It stresses the necessity of having prerequisite programs in place before adopting HACCP and the importance of establishing and maintaining critical control points and their limits. The paragraph highlights HACCP's focus on creating a safe food processing environment and the ongoing effort to maintain and document this environment. It concludes by emphasizing the role of HACCP in ensuring food safety for consumers and the advantages it brings to a company in terms of quality assurance and international market access.
Mindmap
Keywords
💡Foodborne illnesses
💡Hazard Analysis and Critical Control Point (HACCP)
💡Biological hazards
💡Physical hazards
💡Chemical hazards
💡Good Manufacturing Practices (GMPs)
💡Critical Control Points (CCPs)
💡Monitoring procedures
💡Corrective actions
💡Verification procedures
💡Record keeping
Highlights
Food safety is a critical issue affecting millions of people and costing companies millions of dollars annually.
Hazard Analysis and Critical Control Point (HACCP) system is the oldest and most widely used food safety program.
HACCP was created in 1958 to ensure the safety of food for American astronauts and is based on NASA's engineering principles.
The U.S. Department of Agriculture and the Food and Drug Administration require or recommend HACCP for companies in the food processing industry.
HACCP is a proactive approach focusing on prevention and risk analysis rather than relying on post-production inspection.
HACCP employs seven principles to determine food hazards and control points throughout the food production process.
HACCP addresses three types of food safety hazards: biological, physical, and chemical.
Prerequisite programs like Good Manufacturing Practices (GMPs) and hygiene standards are essential for the success of a HACCP system.
Creating a HACCP plan involves assembling a multi-disciplinary team, describing products, identifying product use, and creating a flow diagram.
Verification of the HACCP plan's flow diagram is crucial for ensuring its accuracy and effectiveness.
HACCP's first principle involves conducting a hazard analysis to identify potential contaminants in the food process.
Identifying Critical Control Points (CCPs) is the second principle of HACCP, where control measures are implemented.
Establishing critical limits for CCPs is essential for effectively controlling hazards in the third principle of HACCP.
Monitoring procedures are established in the fourth principle of HACCP to ensure CCPs are working effectively.
The fifth principle of HACCP involves establishing corrective actions for deviations from the norm.
Verification procedures in the sixth principle confirm the validity and effectiveness of the HACCP plan.
Record keeping is the focus of the seventh principle, ensuring traceability and accountability in food safety.
Implementing a HACCP system, while labor-intensive, offers numerous advantages including regulatory compliance and enhanced food safety.
HACCP is becoming a global standard for food quality assurance, facilitating international business.
A HACCP system demonstrates a company's commitment to product quality and customer safety.
Transcripts
[Music]
millions of people get sick
from foodborne illnesses every year and
thousands of them
die hazardous materials contaminating
the food supply
can also cost companies tens of millions
of dollars and untold damage to their
reputations as well
as a result food safety has become an
important issue in all stages of the
food processing industry
from growers and manufacturers to
distributors and retailers
to address this problem over the years a
number of food safety programs have been
developed to help assure that the food
that reaches consumers
is in fact safe enough to eat the oldest
and most widely used of these programs
both nationally and
internationally is hassip the hazard
analysis
and critical control point system and
that is what this course
is all about
if you work in any facet of the food
industry it's important to have a clear
understanding of the hassip
hazard analysis and critical control
points
food safety system hassip was created in
1958 to ensure that the food america's
astronauts would be eating
was safe for them to consume and is
based on a set of nasa's engineering
principles
now the u.s department of agriculture
and the food and drug administration
either require or recommend that hassep
be used by companies in every segment of
the food processing industry
and encompass all elements of the food
chain including
growing harvesting processing
manufacturing distribution as well as
retailers
such as grocery stores and restaurants
before hassep food inspection generally
relied on the senses
sight smell and touch to detect
potential hazards
and the most thorough inspections were
typically done after the fact
when the product was ready to go out the
door or actually be eaten
hassep makes this activity proactive
using an approach that focuses on
prevention and risk analysis
it is a continuous process with
adjustments being made as things change
within the food processing environment
hassip employs seven principles to first
determine what hazards food may be
susceptible to
as it is grown processed and handled
and at what points these hazards can be
eliminated or controlled
the system then defines how to monitor
these control points
to make sure that they are working
effectively correct any problems that
surface
and finally verify and document what has
occurred
hassip is used to control three types of
food safety hazards
biological hazards such as viruses and
bacteria like e coli
listeria and salmonella physical hazards
such as broken glass metal fragments and
pieces of plastic
and chemical hazards such as cleaning
solutions
pesticides mismeasured food additives
and even
allergens like peanut dust
before starting to develop a hassa plan
it's important to understand what hassip
does
and doesn't do hasip addresses food
safety by focusing on the processes that
the food is going through
such as cooking and refrigeration and
what could create hazards within these
processes
what it doesn't do is address
environmental issues
such as good manufacturing practices
gmps
or hygiene standards however
having these programs in place is
essential to the success of a hassep
system
as they provide the building blocks upon
which hassep's
seven principles of food safety rest
in essence they are prerequisites to
successfully implementing a hassip
system
and include policies regarding employee
hygiene
such as the use of hair nets and gloves
and practices like proper hand washing
pest control programs which prevent
animals and insects
like mice and roaches from entering the
food production process
and regularly schedule cleaning
procedures for the equipment that is
used in food processing
and handling activities
there are five steps that should be
followed in creating a hassa plan
all of which focus on gathering the
resources and information that the
planning process needs
the first is to assemble the hassip team
and begin to construct a hassett manual
the team should include employees from
as many departments and functions as
possible
such as production sanitation quality
control and management
so that multiple perspectives on the
company's operations are represented
one of the team members should be
formally trained in the hassip system
the team will not only be responsible
for creating the hassa plan
but for implementing and maintaining it
as well
so members names and contact information
should be documented in the manual
the second step in the planning process
is to fully describe the products that
the hasset plan will address
description should include things such
as
recipe and formulation information if
there is any
packaging materials that are used with
the products
the conditions under which the products
should be stored and their expected
shelf life
as well as distribution considerations
and the potential for damage in
transport
the third step in preparing a hasset
plan is to identify the intended use of
the products
and who will be consuming them any
special use considerations
should be included such as glucose free
products being used by consumers who are
glucose intolerant
it can often be productive to group
products into categories
where food safety considerations will be
similar and could include
animals that are slaughtered other raw
product
food that will be thermally processed or
otherwise heated
and so on next a flow diagram should be
created
showing the steps that the food will go
through as it is being processed
and handled this should include every
step that is in direct control of the
facility
from initially receiving and storing the
food and associated materials
to packaging and shipping it out and
stocking or serving it
if the environment is a food processing
plant it can also be helpful to create a
plant schematic
that shows where each of the processing
steps occur
and how product people and waste move
within the facility
the fifth and last step in creating a
hassett plan
is to verify that the flow diagram is
accurate
an initial pass at this can be done by
having all members of the hassip team
review the diagram and note any comments
and questions that they have
once these are reconciled a physical
walkthrough should be conducted as a
final verification
the best test of the diagram can often
be to have the walkthrough done by
someone
outside of the team who is not familiar
with how the diagram has been created
and has no preconceptions as to how
things should work
the initial three principles of a hazard
analysis and critical control point
system
hassip address the hazards that food
which is being processed and handled
may be subject to and how to control or
eliminate them
the first is to conduct a hazard
analysis
identifying steps in the process where
physical
chemical or biological contaminants
could be introduced
it's important to look at the entire
process flow during the analysis
from receipt storage and preparation
through to its final distribution and
use
the probability of the hazard occurring
and the severity of the consequences
should be determined as well after a
thorough review is completed
and potential hazards are identified a
list of potential control measures
should be assembled control measures are
actions that would prevent
reduce or eliminate the hazards
after the hazard analysis is completed
the second principle in the hassip
system can be applied
identifying critical control points ccps
where the control measures can be taken
these can be actions such as testing the
food for metal fragments
heating it to kill bacteria or
refrigerating it to prevent spoilage
considerations in this step include
determining whether the ccps can be
monitored
and how they will be documented it's
important to remember that a ccp may not
be located where the hazard occurs
but could be later in the process the
third principle in the hassif system
is to establish critical limits for each
of the control points that have been
identified
these are maximum and or minimum values
that will enable a hazard to be
effectively controlled
for example if a critical control point
is the refrigeration of a food product
its critical limit might be a range of
36 to 41 degrees fahrenheit
cooking a hamburger could have two
control points for destroying potential
bacteria
its cooking time and temperature
once the hazards that food being
processed may be subject to
and how to control or eliminate them are
addressed the remaining principles in
the system then focus
on four things how to monitor these
control points to make sure that they
are working effectively
what must be done to correct any
problems that surface
and finally to verify and document what
has happened
both with the plan itself and any
problems that occur
[Music]
the first three principles of a hazard
analysis and critical control point
system
passive address the hazards that food
which is being processed and handled may
be subject to
and how to control or eliminate them
once they are implemented the hassip
system turns its attention to making
sure that everything is working
correctly
and that things are documented
appropriately
so the fourth principle in the hassep
system is to establish
monitoring procedures that measure the
critical limits at each of the food
processing's critical control
points ccps these procedures should
describe
how the measurements will be taken when
the measurements are to be taken
the time of day or within the process
how frequently the measurements should
be taken
and who is responsible for taking the
measurements
hopefully the monitoring process will
confirm that all is going well
however as we all know at times things
can go wrong
when the monitoring procedures do detect
a problem
the hassip system's fifth principle
establishing corrective actions
comes into play corrective actions
are predetermined measures that should
be taken when monitoring indicates that
a deviation from the norm has occurred
it's crucial that corrective actions for
all of a processes critical control
points be defined
before the process is started this must
be a proactive
not a reactive activity corrective
actions must address
regaining control of the process
locating and segregating any affected
product
determining if affected products should
be disposed of and how that should be
done
how to prevent a recurrence of the
problem and documenting the problem
and the actions that were taken to
correct it
common corrective actions include things
such as adjusting a thermostat to the
correct temperature
reheating or recooking a product and
discarding a product that has spoiled
the sixth principle in the hassib system
is to establish
verification procedures which confirm
the validity of the hasa plan
verifying that it is complete and
effective in achieving the desired
safety outcomes
these procedures need to be utilized on
an ongoing basis
and revisit it anytime that something in
the food processing
or its handling changes activities that
can be incorporated in the verification
procedures include
conducting periodic audits of the
overall plan
as well as the critical control points
and critical limits
reviewing records of problems and their
corrective actions checking instrument
calibrations
and product testing the seventh and
final principle in the hassif system
is record keeping its focus is to prove
that the food in your facility has
in fact been produced and handled safely
records must be complete and accurate
and include information on virtually
everything within the facility's hazard
plan
and its execution such as the members of
the hassob team
product descriptions hazard analysis
flow diagrams and critical control
points and their limits
records must also be kept for any
corrective actions that have been taken
verification procedures that are being
used changes that have been made to the
hasset plan over time
and even the record-keeping process
itself
lastly the plan needs to specify who is
responsible for maintaining the records
how long they should be kept and where
they are stored
[Music]
it's clear that implementing a hassip
system is a lot of work
but there are a number of advantages to
having a hasab system in place at your
facility
in the united states both the food and
drug administration and the department
of agriculture
require or recommend its use for all of
the facilities that they oversee
and it is fast becoming the de facto
standard for food quality assurance
in other parts of the world as well
which can help a company to do business
in
international markets most importantly
it shows that you care about the quality
of your products and the safety of your
customers
let's review hassip can be used by every
group in the food chain
from growers to retailers it's important
to have basic prerequisite programs in
place before implementing a hassip
system
establishing critical control points and
their critical limits are key to a hassa
plan
the first area hassa focuses on is
creating a safe food processing and
handling environment
hassep's other emphasis is on
maintaining that environment and
documenting everything about it
now that you know more about how hassep
works and why it is important to your
company
you can do your part to help keep the
food that you work with safe for
everyone who eats it
you
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