HACCP intro B Y / E N G . A L- S H AY M A A A H M E D
T U E S DAY 10:00 PM
MICROSOFT TEAMS What are PRPs ?
• these are good hygiene
practices that are the basic conditions and activities necessary to maintain a hygienic environment. • Part of an effective HACCP PLAN What are PRPs?
• The prerequisite programs have traditionally been based on
current Good Manufacturing Practices (cGMP) As the food industry grew, more prerequisite programs have stemmed from this practice. What is the meant by GMP, GHP,GSP? • GMP(Good manufacturing practice): is a system for ensuring that products are consistently produced and controlled according to quality standards.
• GHP(Good hygiene practice): forms the basis of all food hygiene systems that support the production of safe and suitable food. • GSP(Good storage practice): concerned with properly storing products, especially those with temperature-sensitive requirements. Purpose: It aims to maintain product quality, integrity, and safety during storage and distribution. How to set prerequisite of HACCP • 1)Equipment calibration procedures • Clean equipment • Internal calibration • External calibration 2)Effective maintenance program
Predictive maintenance Preventive maintenance Corrective maintenance 3)Cleaning and sanitation program
Clean Sanitize Sterilize
•4)Water safety procedures/ Water treatment procedures •5)Structure and layout of the facility 7)Pest control 8)Personnel 6)Waste activities hygiene and management employee health How to set prerequisite • 9)Food safety staff training
of HACCP • 10)Raw material production and receiving (includes
temperature control)
• 11)Layout zoning • Supplier control
• Recall and traceability
• Allergen control program
• Audits and inspections
• Product labeling and
packaging materials What is HACCP it is hazard analysis for critical control points In HACCP
• We identify and analyze 4 Hazards which are:
1)Physical 2)Chemical 3)Microbial 4)allergic Thank you
