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What Is Haccp

PACCÞ stands for Pazard Analysls CrlLlcal ConLrol ÞolnLŦ lL ls a food safety system that identifies critical control points (CCPs) where contamination could occur during food production and strictly monitors those points. The system was developed by Pillbury and NASA in the 1960s to prevent rather than catch hazards. PACCÞ follows seven principles including conducting hazard analyses, identifying and monitoring CCPs, establishing critical limits, validation and record keeping procedures. It has been adopted internationally and can be applied across various food categories and industries.

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Cristina MarSib
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0% found this document useful (0 votes)
67 views4 pages

What Is Haccp

PACCÞ stands for Pazard Analysls CrlLlcal ConLrol ÞolnLŦ lL ls a food safety system that identifies critical control points (CCPs) where contamination could occur during food production and strictly monitors those points. The system was developed by Pillbury and NASA in the 1960s to prevent rather than catch hazards. PACCÞ follows seven principles including conducting hazard analyses, identifying and monitoring CCPs, establishing critical limits, validation and record keeping procedures. It has been adopted internationally and can be applied across various food categories and industries.

Uploaded by

Cristina MarSib
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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What |s nACC?

PACC ls an acronym for Pazard Analysls CrlLlcal ConLrol olnL



PACC ls a producLlon conLrol sysLem for Lhe lndusLry lL ls a process LhaL ldenLlfles
where poLenLlal conLamlnaLlon can occur (Lhe crlLlcal conLrol polnLs or CCs) and sLrlcLly
monlLors Lhese polnLs as a way of ensurlng Lhe process ls ln conLrol and LhaL Lhe safesL
producL posslble ls belng produced PACC ls deslgned Lo prevenL raLher Lhan Lo caLch
poLenLlal hazards PACC was developed by lllsbury ln cooperaLlon wlLh nASA ln Lhe
1960s because Lhey reallzed LhaL you could noL lnspecL safeLy lnLo food 8oLh nASA and
lllsbury felL LhaL PACC uslng Lhe prevenLlon phllosophy would be Lhe mosL effecLlve
sysLem Lo prevenL hazards from enLerlng Lhe food chaln

PACC ls deslgned Lo deal wlLh blologlcal chemlcal and physlcals and has been accepLed
by Lhe lnLernaLlonal sclenLlflc communlLy

lurLher PACC ls a sclence and managemenL by ob[ecLlve based approach Lo conLrol
producLlon Lo produce producLs meeLlng speclflc deslgn speclflcaLlons lL lncludes many
aspecLs of currenL CuallLy ConLrol 1oLal CuallLy ManagemenL and Cood ManufacLurlng
racLlces already ln place aL feedyards buL does so ln a more organlzed way wlLh speclflc
ob[ecLlves for all lnformaLlon collecLed and samples Laken lL ls slmply a beLLer way of
dolng buslness LhaL wlll glve us fewer surprlses ln our producLs

1he nACC seven pr|nc|p|es
r|nc|p|e 1 Conduct a hazard ana|ys|s lans deLermlne Lhe food safeLy hazards and
ldenLlfy Lhe prevenLlve measures Lhe plan can apply Lo conLrol Lhese hazards A food
safeLy hazard ls any blologlcal chemlcal or physlcal properLy LhaL may cause a food Lo be
unsafe for human consumpLlon
r|nc|p|e 2 Ident|fy cr|t|ca| contro| po|nts A crlLlcal conLrol polnL (CC) ls a polnL sLep
or procedure ln a food manufacLurlng process aL whlch conLrol can be applled and as a
resulL a food safeLy hazard can be prevenLed ellmlnaLed or reduced Lo an accepLable
level
r|nc|p|e 3 Lstab||sh cr|t|ca| ||m|ts for each cr|t|ca| contro| po|nt A crlLlcal llmlL ls Lhe
maxlmum or mlnlmum value Lo whlch a physlcal blologlcal or chemlcal hazard musL be
conLrolled aL a crlLlcal conLrol polnL Lo prevenL ellmlnaLe or reduce Lo an accepLable
level
r|nc|p|e 4 Lstab||sh cr|t|ca| contro| po|nt mon|tor|ng requ|rements MonlLorlng
acLlvlLles are necessary Lo ensure LhaL Lhe process ls under conLrol aL each crlLlcal conLrol
polnL ln Lhe unlLed SLaLes Lhe lSlS ls requlrlng LhaL each monlLorlng procedure and lLs
frequency be llsLed ln Lhe PACC plan
r|nc|p|e S Lstab||sh correct|ve act|ons 1hese are acLlons Lo be Laken when monlLorlng
lndlcaLes a devlaLlon from an esLabllshed crlLlcal llmlL 1he flnal rule requlres a planLs
PACC plan Lo ldenLlfy Lhe correcLlve acLlons Lo be Laken lf a crlLlcal llmlL ls noL meL
CorrecLlve acLlons are lnLended Lo ensure LhaL no producL ln[urlous Lo healLh or oLherwlse
adulLeraLed as a resulL of Lhe devlaLlon enLers commerce
r|nc|p|e 6 Lstab||sh procedures for ensur|ng the nACC system |s work|ng as |ntended
valldaLlon ensures LhaL Lhe planLs do whaL Lhey were deslgned Lo do LhaL ls Lhey are
successful ln ensurlng Lhe producLlon of a safe producL lanLs wlll be requlred Lo valldaLe
Lhelr own PACC plans lSlS wlll noL approve PACC plans ln advance buL wlll revlew
Lhem for conformance wlLh Lhe flnal rule
verlflcaLlon ensures Lhe PACC plan ls adequaLe LhaL ls worklng as lnLended verlflcaLlon
procedures may lnclude such acLlvlLles as revlew of PACC plans CC records crlLlcal
llmlLs and mlcroblal sampllng and analysls lSlS ls requlrlng LhaL Lhe PACC plan lnclude
verlflcaLlon Lasks Lo be performed by planL personnel verlflcaLlon Lasks would also be
performed by lSlS lnspecLors 8oLh lSlS and lndusLry wlll underLake mlcroblal LesLlng as
one of several verlflcaLlon acLlvlLles
verlflcaLlon also lncludes valldaLlon Lhe process of flndlng evldence for Lhe accuracy of
Lhe PACC sysLem (eg sclenLlflc evldence for crlLlcal llmlLaLlons)
r|nc|p|e 7 Lstab||sh record keep|ng procedures 1he PACC regulaLlon requlres LhaL all
planLs malnLaln cerLaln documenLs lncludlng lLs hazard analysls and wrlLLen PACC plan
and records documenLlng Lhe monlLorlng of crlLlcal conLrol polnLs crlLlcal llmlLs
verlflcaLlon acLlvlLles and Lhe handllng of processlng devlaLlons
Standards
1he seven PACC prlnclples are lncluded ln Lhe lnLernaLlonal sLandard lSC 22000 lSMS
2003 1hls sLandard ls a compleLe food safeLy and quallLy
8
managemenL sysLem
lncorporaLlng Lhe elemenLs of prerequlslLe programmers(CM SSC)
8
PACC and Lhe
quallLy managemenL sysLem whlch LogeLher form an organlzaLlon's 1oLal CuallLy
ManagemenL sysLem
nACC tra|n|ng
PACC managemenL sysLem Lralnlngs are only offered by several commerclal
enLhuslasLs
910
Powever ASC does provlde 1ralned PACC AudlLor (CPA) exam Lo
lndlvlduals seeklng Lhe professlonal Lralnlng
11
ln Lhe uk Lhe CharLered lnsLlLuLe of
nvlronmenLal PealLh (ClP)
12
offer a PACC for lood ManufacLurlng quallflcaLlon
accredlLed by Lhe CCA (CuallflcaLlons and Currlculum AuLhorlLy)
13


nACC app||cat|on
App||ed range
lL can apply Lo several food caLegorles sea food bulk mllk producLlon llne 8ulk Cream
and 8uLLer roducLlon Llne anlmal meaL lndusLry Crganlc Chemlcal ConLamlnanLs ln
lood Corn Curl ManufacLurlng lanL eLc
USA
O llsh and flshery producLs
14

O lreshcuL produce
13

O ulce and necLary producLs
16

O lood ouLleLs
17

O MeaL and poulLry producLs
18

O School food and servlces
19

nACC Imp|ementat|on
lL lnvolves monlLorlng verlfylng and valldaLlng of Lhe dally work LhaL ls compllanL wlLh
regulaLory requlremenLs ln all sLages all Lhe Llme 1he dlfferences among Lhose Lhree
Lypes of work are glven by SaskaLchewan AgrlculLure and lood
20

nACC versus ISC 22000
lSC 22000 ls Lhe new sLandard bound Lo replace PACC on lssues relaLed Lo food safeLy
AlLhough several companles especlally Lhe blg ones have elLher lmplemenLed or are on
Lhe polnL of lmplemenLlng lSC 22000 Lhere are many oLhers whlch are raLher Llmld
and/or relucLanL Lo lmplemenL lL 1he maln reason behlnd LhaL ls Lhe lack of lnformaLlon
and Lhe fear LhaL Lhe new sLandard ls Loo demandlng ln Lerms of bureaucraLlc work from
absLracL of case sLudy
21

lSC 22000 wlll noL replace PACC 1he requlremenLs for PACC are seL wlLh global
agreemenL by Lhe unlLed naLlons Codex AllmenLarlus Commlsslon and Lhese are Lhe
basls for lnLernaLlonal Lrade and naLlonal leglslaLlon around Lhe world PACC ls a sysLem
lSC 22000 ls a sLandard lSC 22000 can be used Lo measure Lhe success of a companys
lmplemenLaLlon of PACC as well as prerequlslLes Lo PACC and quallLy sysLems 1here
are oLher sLandards LhaL can also be used lSC 22000 ls noL Lhe only one

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