Hovis HACCP Course April 2008

HACCP Principles and Practice: 

HACCP Principles and Practice Adrian Hills 6 th May 2008

Agenda: 

Agenda 09:30 Introductions & Course Aim 09:45 The New HQC HACCP System 10:15 History 10:30 Legal perspective 10:45 Performing a HACCP Study 11:15 Coffee 11:30 Performing a HACCP Study 12:30 LUNCH 1:30 Performing a HACCP Study 3:00 Coffee 3:15 Performing a HACCP Study 4:30 Issues with Implementation 4:45 Close

PowerPoint Presentation: 

AIMS OF THE DAY

Course Aim: 

Course Aim To provide a working knowledge of HACCP and its application as a food safety system

HACCP: 

HACCP H azard A nalysis C ritical C ontrol P oints

PowerPoint Presentation: 

THE NEW HOVIS QUALITY COMMITMENT HACCP SYSTEM

WHY HAVE WE CHANGED THE SYSTEM?: 

WHY HAVE WE CHANGED THE SYSTEM? Changes to the BRC Standard Increased emphasis on HACCP and its delivery 28 Clauses from 10 7 pages from 1 in version 4 Expands Codex Alimentarius principles and includes the Logic Sequence Includes additional requirements Definition of product and background information needs to be kept as evidence Identification of intended use Construction and verification flow diagram Suggested use of decision tree for CCP determination Validation of critical limits Specific requirements for documentation Review specified annually The FUNADAMENTAL REQUIREMENT remains the same

WHY HAVE WE CHANGED THE SYSTEM?: 

WHY HAVE WE CHANGED THE SYSTEM? Risk assessments showed we were at risk from Bacillus species Every site had a slightly different HACCP Large amounts of time taken by each site to keep their HACCP up to date Auditors and customers were dictating changes, leading to more variation and work Repetition of the same work at every site, to keep their local systems up to date (where local resource is in demand)

WHAT ARE THE CHANGES TO THE SYSTEM?: 

WHAT ARE THE CHANGES TO THE SYSTEM? One standardised system, which works for all the bakeries The documentation is managed & updated by a central HACCP team Documentation much more comprehensive to address requirements of BRC E.g. Deals with the ‘likelihood’ and ‘severity’ of a hazard occurring at each process step Builds on the importance of pre-requisites The site teams have more focused responsibilities, mainly centred around Delivering day-to-day food safety control at site level Technical / Production / Engineering ownership at site Effective Management of Non-conformance Auditing Annual reviews will be done once (not by site) by the central team, using the information provided from site audits (easing the burden placed on the sites from an administration point of view)

WHAT ARE THE BENEFITS OF THE SYSTEM?: 

WHAT ARE THE BENEFITS OF THE SYSTEM? One system that is changed once, by central (updated to reflect changes in one place – and communicated to all) Challenges of the system at site level (by auditors or retailers) can be fed through the central team Changes which are made benefit all sites, as the system is amended centrally Sites focus on the most important aspects – ensuring the system works at site level, through management and auditing Site audits are more detailed, ‘not only is the system in place but is it effective’ covering records, recalls, complaints etc HACCP documentation is built on solid risk assessment.

THE NEW HACCP SYSTEM: 

THE NEW HACCP SYSTEM HACCP STUDY HACCP MANUAL CENTRAL REVIEW PROCEDURES SITE PROCESS CHANGES AUDITS NPD/ EPD ENGINEERING CHANGES

CHANGES TO THE CCP’S: 

CHANGES TO THE CCP’S Raw Materials (launching May) Sieving – no change New CCP – Preservative Addition Bread (launching May) New CCP – Vinegar Addition Ex oven core temperature – will now be a quality control point, as we achieve well above the required food safety temperature (85°C). Needs to be validated by carrying out data logging. 96°C is required for quality Ex cooler core temperature – this is not a food safety issue and will therefore be removed. Check to be completed using a slice profile template at slicing. Metal Detection – no change Date Coding – becomes a Quality Process Control.

PowerPoint Presentation: 

HISTORY OF HACCP

Prior to HACCP: 

Prior to HACCP An over emphasis on reliable end-product testing. Issues with this strategy include: A technical bias in choosing sampling points and times may affect how representative the sample is. The variability of microbial methods and the lag time for results. Reactive not proactive. Problems result in wastage and costs as they are not prevented at an early stage.

The Origins of HACCP: 

The Origins of HACCP Developed early 1970’s as a management system to assure the safety of food products Based on the engineering system Failure, Mode and Effect Analysis (FMEA) What could potentially go wrong at each stage in an operation? Possible causes and likely effect Effective control measures Pioneered by The Pillsbury Company alongside NASA US Army Laboratories

The International Perspective: 

The International Perspective Codex Alimentarius Commission Joint FAO/WHO food standards programme Food safety for consumers Europe Hazard analysis required in EC directive Similar requirements in vertical directives

HACCP Today: 

HACCP Today Interfaces with BRC Is proactive rather than reactive, QA instead of QC Is a systematic approach to the identification of those stages in a process which are critical to the production of safe foods Is transparent

PowerPoint Presentation: 

THE LEGAL PERSPECTIVE

Relevant Legislation: 

Relevant Legislation Food Hygiene Regs 852/2004 Implemented from 1 st January 2006 HACCP is a fundamental legal requirement Farm to fork approach Replaces outdated regulations Food Safety Act 1990 Offence to manufacture or sell food injurious to health. EC Regulation No. 2073/2005 on Microbiological Criteria for Foodstuffs Official control document Implemented from 1 st January 2006 HACCP is a legal requirement

Hygiene Regulations: 

Hygiene Regulations Main requirements for Hazard Analysis (Extract) Analyse potential food hazards Identify the points where hazards occur during food business operations Decide which points are critical to food safety (critical points) Identify and implement effective controls and monitoring procedures at critical points Review the analysis, critical points, control and monitoring procedures periodically and whenever operations change

Enforcement: UK Statistics 2004/05: 

Enforcement: UK Statistics 2004/05 Source: Food Standards Agency Official Control of Foodstuffs Stats for 2004/05.

PowerPoint Presentation: 

THE COMPANY PERSPECTIVE

Hidden Costs: 

Hidden Costs What do we stand to lose by getting it wrong: Loss of goodwill of customer Loss of contract, either at the time or failure to renew in the future Loss of reputation Cost of replacing the consignment affected Failure to deliver on time penalties Possible overtime to replace lost stock Cost of disposing of contaminated material If recall procedure fails, possible prosecution Not taking these precautions may lead to loss of business even if no failure occurs, as your customers may not risk their reputation

The Advantages: 

The Advantages HACCP is a systematic approach, all potential hazards are identified from raw materials to finished product HACCP is efficient, it concentrates control effort at the critical steps in the process HACCP is based on quality assurance rather than quality control HACCP provides for a cost effective control of hazards By preventing contamination HACCP leads to fewer product losses HACCP is recognised by numerous international authorities, EC, WHO, FDA, UK Government and customers HACCP can form part of a “Due Diligence” defence

Due Diligence Defence: 

Due Diligence Defence Developed from the awareness that there is no such thing as zero risk As companies become larger and more complex, the risk of a single adverse event increases Awareness that no system can be a cover all Thus, A due diligence defence is one where, even if a consumer is injured through consumption of a product, if the food business operator can demonstrate in a court of law that they have taken all reasonable precaution they can avoid criminal prosecution by such a defence The only prosecution will be under civil law, where the consumer can directly sue under the consumer act

HACCP: 

HACCP H azard A nalysis C ritical C ontrol P oint

How is HACCP Carried Out?: 

How is HACCP Carried Out? 7 Principles of HACCP Principle 1 Conduct a hazard analysis (2.6) Principle 2 Determine the Critical Control Points (2.7) Principle 3 Establish Critical Limits (2.8) Principle 4 Establish monitoring of CCPs (2.9) Principle 5 Establish the corrective actions (2.10) Principle 6 Establish procedures for verification (2.11) Principle 7 Establish documentation and records (2.12)

Stages in the HACCP Procedure: 

Stages in the HACCP Procedure Select the HACCP team Define the terms of reference Describe the product Construct a flow diagram Identify the hazards Assess the hazards and risk Identify the CCPs Establish critical levels and tolerances for each CCP Specify and establish monitoring procedures Determine the corrective actions Verification Review of HACCP

Before you begin:: 

Before you begin: Ensure Top level buy in and support Documented evidence Commitment is essential for success Why?

Performing a HACCP Study: 

Performing a HACCP Study Getting Started

Getting Started: 

Plan the study and allocate responsibilities Identify product use Assemble product information including: Physical/Chemical properties Composition / recipe Origin of ingredients Treatment and processing Packaging Storage & distribution Shelf life Instructions for use Impact of misuse Getting Started

PowerPoint Presentation: 

COFFEE

Performing a HACCP Study: 

Performing a HACCP Study STEP 1: The HACCP Team

The HACCP Team: 

The HACCP Team A team is essential, an individual cannot carry out a satisfactory HACCP alone. The team should comprise representatives from:- Production QA/QC Engineering Hygiene Microbiologist Technical Secretary Chairman Other specialists / experts can be co-opted as necessary Correct level of personnel should be used: middle management preferred

The Team: 

The Team Realistic team size Personnel based on their: experience ability & knowledge available time Train the team to use HACCP methods Team leader / co-ordinator Regular meetings Record of decisions and progress Keeping other staff informed Allow sufficient time and money

Performing a HACCP Study: 

Performing a HACCP Study STEP 2: The Product

Describe the Product: 

Describe the Product A description of the product and how it is made. Include details such as chill storage, shelf-life, final usage. e.g. Chilled ready meals consisting of one or more components. Products are heat processed and have a shelf life of 7-14 days at 0 – 5°C. The product should be heated following the instructions on pack prior to consuming.

Know your product: 

Know your product What raw materials or ingredients are used ? What hazard types might be present, e.g. chemical, physical and microbiological ? Do any of the ingredients have toxic properties or may contain toxic/allergenic substance, e.g. nuts ? Is the concentration of any preservatives used able to prevent the growth of microbe of concern ? Will the acidity or alkalinity of the product prevent undesirable microbial growth ? Will the level of water available in the product prevent microbial growth? Does the atmosphere in the pack contain oxygen ?

Performing a HACCP Study: 

Performing a HACCP Study STEP 3: Terms of Reference

Terms of Reference / Scope: 

Terms of Reference / Scope This aims to keep the team focussed

Terms of Reference / Scope: 

Terms of Reference / Scope Scope should include: Start and end point of study Intended consumer group e.g. infants, elderly Hazards included, food safety only The team – training and experience Methods used i.e. CCFRA, CCP decision tree Pre-requisites e.g. pest control, cleaning schedules, GMP Start simple and expand later if necessary

Terms of Reference / Scope: 

Terms of Reference / Scope HACCP can be applied to: Food Safety:- microbiological, chemical, physical and allergen hazards Food Quality (QACCP) Operator Safety We are only concerned with FOOD SAFETY here

Performing a HACCP Study: 

Performing a HACCP Study STEP 4: Flow Diagram

Flow Diagram: 

Flow Diagram This acts as a guide and data acquisition on which to base your risk assessment

Construct a Flow Diagram: 

Construct a Flow Diagram Data required will be:- All raw materials, ingredients and packaging Floor plans and equipment layout Sequence of process steps Deviations from standard process Time/temperature history of raw materials, intermediate and final products, including potential delays Product recycles e.g. rework or sponge Equipment design and condition Plant design and condition Personnel routes Packaging Storage and distribution conditions Consumer instructions Validate the flow diagram

PowerPoint Presentation: 

EXAMPLE 1: Process Step No. 1 2 3 4 5 Filling Product transfer Packaging infeed Deposit Steam flush Cap SUMMARY PROCESS FLOW DIAGRAM FOR FILLING

Performing a HACCP Study: 

Performing a HACCP Study STEP 5: Identify Hazards

Hazard Analysis: 

Hazard Analysis Aim to collate all potential hazards

Hazard: 

Hazard “A Biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect”

Hazard Analysis: 

Hazard Analysis “The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan”

Types of Hazards: 

Types of Hazards A hazard is anything that may cause harm to the consumer Hazards may be: Biological or microbiological Chemical [includes allergens] Physical

Hazard Identification: 

Hazard Identification The presence of Growth / Increase / Multiplication of Survival / reduction of Reintroduction / contamination of

Identify Hazards: 

Identify Hazards Consider all hazards and try to ignore existing controls These will be considered later in the assessment Hazards could include:- Microorganisms in raw materials Microbiological contamination due to poor hygiene Growth of microorganisms due to poor cooling Chemical contamination due to solvents, cleaning agents, etc . Physical hazards, nuts, bolts, glass, wood, plastic etc. Allergens in raw materials or the manufacturing unit

Microbiological Hazards: 

Microbiological Hazards Bacteria Viruses Toxins Possible sources: Anything in the food Anything the food comes into contact with, e.g. ingredients, people, contact surfaces, equipment, the environment, pests, air

Chemical & Physical Hazards: 

Chemical & Physical Hazards Sources of chemical and physical hazards at the growing stage Stones Insects Pesticides and herbicides Sources of chemical and physical hazards at the handling/production stage: Machinery parts Packaging materials Cleaning chemicals Items from the environment

Hazards: 

Hazards Examples: Spices - Salmonella Sugar - Metal finings Fruit - Insects, Patulin Cocoa - Heavy metals, Salmonella Flour - Pesticides, Mycotoxins, Pests Wheat - Major Serious Allergen [MSA] Drying - Moisture too high, time too long Conveying - Cross contamination

Know Your Process: 

Know Your Process Can the product be contaminated during preparation, processing or storage? Will the process remove hazards, e.g. heating, sieving? Can contamination occur again after the control step? Does the packaging control survival and/or growth of micro-organisms? What are the conditions of storage and distribution?

Documentation: 

Documentation Document your findings. This is essential because: Demonstrates the thoroughness of the process Understanding by the team Defence against the ridiculous Allows evolution Allows transparency of decision making Allows continuity

Documentation : 

Documentation

Performing a HACCP Study: 

Performing a HACCP Study STEP 6: Assess the Risk

Risk: 

Risk Perform risk assessment on each hazard Risk is the likelihood of occurrence and severity of a hazard

Risk: 

Risk Consider the likelihood of an event occurring Low = unlikely to occur Medium = reasonably expected to occur within part or whole of a batch High = very likely to occur. Consider the severity of an event Low = unlikely to be injurious to health Medium = self limiting health issue unlikely to require hospitalisation High = serious health issue, likely to require hospitalisation, potentially fatal

Risk: 

Risk Where either severity or risk are identified as low, the hazard is not considered to be significant. All other combinations are considered significant.

Risk: 

Risk Consider existing controls in place, i.e. GMP, GHP,SQA If risk is considered acceptable, i.e. low or existing controls which are covered by GMP are in place, do not continue to evaluate as CCP

Risk: 

Risk Note: Just because the risk is controlled by GMP, this does not undermine the importance of GMP GMP is essential for effective HACCP GMP systems must be subject to verification to ensure effectiveness and compliance

Documentation : 

Documentation

Performing a HACCP Study: 

Performing a HACCP Study STEP 7: Identify the CCPs

Identify the CCPs: 

Identify the CCPs Determine the control points in production that are critical to the production of safe food

Critical Control Point (CCP): 

Critical Control Point (CCP) A step or stage which, if controlled, will eliminate or reduce a hazard to an acceptable level e.g. heating, cooling, filtration[?], metal detection[?]

CCP Decision Tree: 

CCP Decision Tree Yes Not a CCP Stop* * Proceed to next step in the described process Q.1 Are control measures in place for the hazard? Q.2 Does the step (not the control measure) eliminate or reduce the hazard to an acceptable level? Q.3 Could contamination occur at unacceptable level(s) or increase to unacceptable level(s)? Q.4 Will a subsequent step eliminate or reduce the hazard to an acceptable level? Yes No Is control at this step necessary for safety? No Not a CCP Stop* Yes Modify step, process or product No No Yes Not a CCP Stop* Yes No CRITICAL CONTROL POINT Answer each question in sequence at each step for each identified hazard

Documentation : 

Documentation

Critical Control Points: 

Critical Control Points All CCPs, wherever possible, should be validated [does it achieve what it should?] Industry best practice Scientific evaluation

Documentation : 

Documentation

Some Stages can be Contentious: 

Some Stages can be Contentious Metal Detection - a CCP or a monitoring exercise? - is it 100% effective? Does the CCP reside within your process ? - dry mixes - non-heat processed toppings

Some hints: 

Some hints Always consider pre requisite systems first Sense check your CCPs: Can I control them? Would I recall product if control was lost at this point? Am I generating evidence for the prosecution?

Some hints: 

Some hints An effective HACCP system MUST have effective pre requisites in place HACCP does not undermine pre requisites but encompasses them CCP vs pre requisite categorisation: At the end of the day ARE WE MAKING SAFE FOOD?

Performing a HACCP Study: 

Performing a HACCP Study STEP 8: Critical Levels

Critical Levels: 

Critical Levels To determine the limits of the control required to produce safe food

Critical Limit: 

Critical Limit “A criterion which separates acceptability from unacceptability”

Target Levels & Critical Limits: 

Target Levels & Critical Limits Target : Required level for control Critical Limit : Level outside which the process must not go Tolerance : Limit of permitted variation around target Levels for control must exist at each CCP identified, e.g. temperature, time, moisture level Critical limits are sometimes the same as the target, e.g. no metal in product

Critical Limits Must:: 

Critical Limits Must: Demonstrate that the critical point is under control Be based on evidence of control Be easy to observe and measure Have clearly defined specifications for subjective data Have typical control limits including: cooking/holding/reheating/defrosting temperatures and times pH of foodstuffs before / after processing water content after processing weight of foods after processing cleaning materials / method / frequency shelf-life control / date coding / day dot system

Establish Target Levels: 

Establish Target Levels For each critical point there will be target level e.g. - Cooling to 4 °C ±2°C - Loaf centre temperature minimum of 94°C - Maximum pesticide residue levels - Mesh size on sieves or filters - Shelf-life

Performing a HACCP Study: 

Performing a HACCP Study STEP 9: Monitoring Procedures

Monitoring Procedures: 

Monitoring Procedures To accurately measure against the critical limits in order to determine if control is in place at a CCP and to enable control to be regained when lost

Monitoring: 

Monitoring “The act of conducting a planned sequence of observations or measurement of control parameters to assess whether a CCP is under control” Procedure Responsibility Frequency Records - signed

Specify Monitoring and Control Measures: 

Specify Monitoring and Control Measures Method to use Frequency of application Records The HACCP study should specify who carried out the monitoring and what action to take if the control point is outside the target tolerances

Monitors: 

Monitors Effective monitors should be Real time, allowing control to be regained On line e.g. oven temperatures Microbial testing is therefore not a monitor, but a verification tool

Monitoring: 

Monitoring checking delivery temperatures and packaging integrity monitoring food storage temperatures and conditions observing food handlers hygiene practices measuring cooking temperatures and cooking time periods checking post cooking, cooling, chilling, hot hold temperatures and time periods checking correct food labelling and stock rotation monitoring pest control and foreign body contamination

More Complex Food Production Processes: 

More Complex Food Production Processes On-line systems with metal detectors, clocks, reactive chemical reagents, thermometers or video surveillance etc. Off-line systems such as pH, total solids, water activity measurements Post production laboratory, ie chemical analysis

Documentation : 

Documentation

HACCP Summary Sheet: 

HACCP Summary Sheet CCP Target Levels Tolerances Monitoring Corrective Action Verification Pasteurisation of milk XX°C for Y sec XX°C minimum Y sec ± 2 sec Chart recorder and alarm Automatic Divert valve Adjust eg. Microbiological Analysis every batch Egg Albumin Adherence to specification None Certificate of Analysis for every batch Hold/reject Contact supplier Analyse 50% of batches received

Performing a HACCP Study: 

Performing a HACCP Study STEP 10: Corrective Actions

Corrective Actions: 

Corrective Actions “Any action to be taken when the results of monitoring at the CCP indicate a loss of control”

Monitoring and Corrective Actions: 

Monitoring and Corrective Actions Each target level and critical limit must be monitored to ensure that it is kept to – may be manual or automatic or a procedure Each time monitoring shows the target or critical limit to be out of control a corrective action must be carried out Corrective actions must: Bring the process back into control quickly Say who is responsible for starting them and ensuring they work Say who is to be informed, when and what records are to be kept Detail what is to happen to the product that was out of control Initiate longer term action to prevent a recurrence of the fault

Corrective Actions: 

Corrective Actions Corrective actions must define: What to do What went wrong? Trends in deviations Effectiveness Test the procedure e.g. product recall

Corrective Actions: 

Corrective Actions Corrective actions must Be clear Be available to necessary staff Be trained out Serve to regain control Include actions to minimise re-occurrence Consider past, present, future

Corrective Actions: 

Corrective Actions Preventing unplanned deviations: add salt, acid or other ingredient chill rapidly cook longer change supplier / product specifications reject raw materials Correcting unplanned deviations: repair equipment destroy product re-work or re-cook product change the intended use of the product

Performing a HACCP Study: 

Performing a HACCP Study STEP 11: Verification

Verification: 

Verification Define a system to determine that the HACCP procedure is working

Validation & Verification: 

Validation & Verification Validation: does what we do work? Verification: are we doing what we say we are? Auditing: checking what we do by inspecting our activities and / or our documentation Audits may also be carried out by other people, e.g. consultants, enforcement officers and customers

Verification: 

Verification The study team should put into place systems that can be used to verify that the HACCP procedure is working correctly. Verification should cover two aspects: Is the HACCP procedure, as originally applied, still appropriate to the produce/process hazards, ie fit for purpose ? Are the specified monitoring procedures and corrective actions still being properly applied, ie are we complying? Examples of verification procedures include: Microbial testing A review of the HACCP study and its records A review of deviations and product dispositions Audits to observe if CCPs are under control A review of the HACCP study and existing/anticipated consumer use of the product

Verification: 

Verification Raw material testing Finished product testing Audit results Complaints analysis

Performing a HACCP Study: 

Performing a HACCP Study STEP 12: Documentation and Review

Documentation and Review: 

Documentation and Review To enable maintenance and development of the HACCP system and to promote transparency

Documentation Systems: 

Documentation Systems Product information Process information Preventative measures employed Hazard analysis statistical data Record of critical points identification Type of control and values applied at critical points Monitoring records Team investigations and minutes Audit records Equipment records (including calibration checks) Staff training records Amendments or changes to the process Amendments or reviews of the hazard analysis plan

Documentation: 

Documentation Benefits: Assists with legal compliance and ‘due diligence’ Aid to memory Helpful for trend analysis Provides reference for training Facilitates review Avoids confusion Managing documentation – ensure it is: Referenced Simple Checked as parts of audits Archived Kept up-to-date Used

Review of the HACCP Plan: 

Review of the HACCP Plan In addition to the verification principle outlined above, it is necessary to have a system in place that will automatically trigger a review of a HACCP plan prior to any changes to raw materials / product / process/ environment / consumer use etc. It is essential that change to any of the following should automatically act as a trigger for a HACCP review Change in raw material / product formulation Change in processing system Change in factory layout and environment Modification to process equipment Change in cleaning and disinfection programme Change in packaging, storage and distribution system Change in staff levels and/or responsibilities Anticipated change is consumer use Receipt of information from the market place indicating a health or spoilage risk associated with the product NB: This list is not exhaustive

Capture Change: 

Capture Change Capturing change is essential for all systems on site e.g. NPD should use HACCP through the development stages

Flow Chart for HACCP Study: 

Flow Chart for HACCP Study Development Concept Prelim HACCP Study Product Safety Plant Trial HACCP Study Generate C.C.P . Follow - ups Audit Launch

PowerPoint Presentation: 

Effective Implementation

Effective Implementation: 

Effective Implementation Needs an integrated approach Should form part of the daily process control documentation Critical stages highlighted Documentation should be transparent Decisions clearly documented Factory procedures and practices become based around risk Part of the NPD procedures

Typical Problems Experienced in Trying to Implement HACCP Effectively: 

Typical Problems Experienced in Trying to Implement HACCP Effectively Inability to provide effective critical limits for each CCP Inappropriate CCPs Lack of ownership and drive Lack of commitment to QA Monitoring procedures impractical Little verification or understanding the difference between verification and monitoring No review schedule

PowerPoint Presentation: 

Summary

Summary: 

Summary To be effective and to gain the many benefits there are from fully implementing HACCP requires: A clear commitment from everyone in the business An understanding of the HACCP concept An integrational approach with all of the operating systems in a business

Finally:: 

Finally: Don’t lose the wood for the trees; HACCP should focus on a limited number of CCPs and not lead to confusion

Terminology Used and Key Definitions: 

Terminology Used and Key Definitions HAZARD Potential to cause harm to the consumer i.e.a safety issue; or to the product i.e. a quality issue which may result in spoilage or consumer complaints RISK The probability of a hazard occurring CRITICAL CONTROL POINT (CCP) A step or stage which, if controlled, will eliminate or reduce a hazard to an acceptable level e.g. baking, cleaning or raw materials CONTROL MEASURES Actions that are required to eliminate a hazard or that will reduce its occurrence to an acceptable level CORRECTIVE ACTION Action to be taken when monitoring indicates that there is a loss of control of a CCP DECISION TREE The sequence of questions applied to each process step that has an identified hazard in order to identify which process steps are CCPs

Terminology Used and Key Definitions cont….: 

Terminology Used and Key Definitions cont…. VERIFICATION Procedures, other than monitoring CCPs, that ensure the HACCP has been carried out correctly and is effective. In other words a system that audits the HACCP study raising questions like – is the study out of date because new materials or equipment are used, are the control measures and monitoring ensuring CCPs are controlled ? GOOD MANUFACTURING PRACTICE Good manufacturing practice is that part of a food and drink control operation aimed at ensuring that products are consistently manufactured to a quality appropriate to their intended use MONITORING Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. Monitoring procedures must be able to detect loss of control of a CCP and ideally should provide this information in time for corrective action to be taken