HACCP -Making Food Products Safe, Part 2

Summary

This video explains the implementation of a Hazard Analysis Critical Control Point (HACCP) system to ensure food safety. The 12 steps in setting up HACCP, including assembling a diverse team, gathering product and processing information, identifying hazards, establishing critical control points (CCPs), setting limits, and monitoring, are covered in detail. The system helps to minimize risks, enhance productivity, reduce costs, and maintain compliance with safety standards. By following these steps, companies can protect their customers, maintain competitive advantages, and ensure overall product safety.

Takeaways

• 🛠️ HASIP (Hazard Analysis of Critical Control Point) is essential for ensuring food safety, improving productivity, and gaining a competitive advantage.
• 👥 The first step in HASIP implementation is to establish a team with diverse skills from across the organization, including senior management and departments like production and sanitation.
• 📚 Product and processing information is crucial, including ingredient sources, properties, specifications, and potential contamination points.
• 🏭 A detailed process flow diagram and plant schematic are necessary for identifying potential hazards and understanding product and employee flow.
• 🔍 The sixth step involves a thorough hazard analysis, considering biological, allergenic, chemical, and physical hazards at each process step.
• 📈 The HASIP decision tree is a vital tool for identifying Critical Control Points (CCPs) based on hazard assessment and operational procedures.
• 🚦 Establishing critical limits for each CCP is key to controlling health hazards, using parameters like time, temperature, and pH.
• 📊 Monitoring CCPs is vital, with continuous monitoring being ideal, and employees must be trained to conduct tests and respond to deviations.
• 🛠️ Corrective actions must be established for deviations, which may include reprocessing or stopping production to ensure food safety.
• 🔍 Verification procedures are necessary to critically review the HASIP system, including checking monitoring records and customer complaints.
• 📋 A robust record-keeping system is essential for monitoring data, deviations, corrective actions, and verification results.

Q & A

What is the purpose of implementing a HACCP system?

A HACCP system ensures food product safety, improves productivity, enhances competitive advantage, and can decrease liability and reduce waste and production costs.

How should a HACCP team be formed?

The HACCP team should involve people from across the organization with varied skills and from different departments within the plant, including senior management, production, quality control, sanitation, maintenance, shipping, and receiving.

Why is it important to have management involved in the HACCP program?

Management involvement is crucial as it sends a clear message about commitment and caring for the success of the program.

What is the role of the HACCP coordinator?

The HACCP coordinator is in charge of the HACCP program, ensuring that everyone understands their roles and responsibilities.

What information is needed to set up a HACCP system?

Product and processing information is needed, including ingredients, their sources, properties, specifications, product formulation procedures, equipment used, time and temperature required, and potential sources of contamination.

Why is it important to describe the finished product and identify its intended use?

This information helps in hazard analysis and understanding how the product will be used by consumers.

What is the significance of constructing a process flow diagram and plant schematic?

A process flow diagram and plant schematic help identify operations, rooms, their functions, product flow, and employee traffic, which are essential for identifying and assessing potential hazards.

How does one verify the accuracy of the process flow diagram and plant schematic?

By checking for accuracy and ensuring no processing steps have been left out, which verifies assumptions about product movement and employee activities.

What are the three aspects to consider in hazard analysis?

Hazard analysis considers hazards associated with ingredients and incoming materials, each processing step, and operating practices.

How are Critical Control Points (CCPs) determined in a HACCP system?

CCPs are determined based on a hazard assessment and operational procedures, using the HACCP decision tree as a tool.

What are critical limits and why are they important?

Critical limits are parameters such as time, temperature, water activity, pH, and preservative levels that are set to ensure control of health hazards and are based on regulations, standards, and scientific data.

Why is monitoring of CCPs necessary and how should it be done?

Monitoring CCPs is necessary to ensure food safety. It should be done using effective monitoring procedures, which may include continuous monitoring, chemical and physical measurements, and quick, easy methods for immediate problem identification and correction.

What are corrective actions and why are they important in a HACCP system?

Corrective actions are procedures taken when results show that critical limits are not met. They are important for maximizing product safety and depend on the potential hazards associated with the product.

How can a HACCP system be verified and what are some verification procedures?

A HACCP system can be verified by critically reviewing it, checking monitoring records, observing operations at CCPs, checking calibration of monitoring instruments, analyzing product safety, reviewing customer complaints, and evaluating monitoring data statistically.

Why is a record-keeping system essential in a HACCP system?

A record-keeping system is essential to document monitoring data, deviations, corrective actions, and verification results, providing a product processing profile and showing where deviations need correction.