Haccp Principles 1

POST
HARVEST 2
HACCP
PRINCIPLES
H Hazard
A Analysis
HACCP
stands for? C Critical
C
Control
P
Point
WHAT IS HACCP?
Is a system of assuring food safety through hazard analysis and
control measures.
Treats the production of food as a total, continuous system
assuring food safety from harvest to consumption
HACCP is a systematic approach to identify,
evaluate and control food safety hazards that are
caused by biological, chemical or physical agents.
These agents can cause illness if not controlled.
HACCP - WHO'S
RESPONSIBILITY?
All food handlers – proper implementation of food
safety standards.
Only achieved by proper training and constant

implementation/ application.
Commitment to food safety standards are required

FOOD HANDLERS
1.)Chefs and Cooks

2.)Food Servers and Waitstaff
3.)Kitchen Assistants
4.)Food Packaging and Processing Workers
5.)Food Delivery Personnel
6.)Food Inspectors and Quality Assurance Personnel:
7.)Managers and Supervisors
8.)Maintenance and Cleaning Staff
WHAT IS THE PURPOSE
OF HACCP?
To ensure food safety.
WHAT IS FOOD
SAFETY?
The assurance that food when prepared
and consumed will not cause harm to the
consumers.
HACCP CONCEPT:
ASSURING FOOD SAFETY?
Emphasizing from end-product testing to preventive control of

critical aspects of producing safe foods
Identifying potential food safety problems

Determining how and where these can be controlled or prevented
Describing what to do and training the personnel

Implementation and recording
PRINCIPLES
OF HACCP
It ensures food safety by implementing the seven
HACCP principles
7 HACCP Principles
Conduct HAZARD
ANALYSIS
Implement CORRECTIVE
ACTIONS
Identify CRITICAL
CONTROL POINTS
Conduct VERIFICATION
Establish CRITICAL
LIMITS Implement and maintain
RECORDS KEEPING AND
Establish and Implement DOCUMENTATION
MONITORING
PROCEDURES
PRINCIPLE 1:
HAZARD ANALYSIS
A hazard must be controlled if it is likely to occur,
and/or likely to result in an unacceptable risk to
consumers.
• IDENTIFYING THE HAZARDS

• KNOWING THEIR POSSIBLE SOURCES AND
MANIFESTATION (PIGS)
• IDENTIFYING ADVERSE HEALTH
EFEECTS/RISKS ON HUMANS
• IDENTIFYING PREVENTIVE MEASURES
WHAT IS HAZARD
Any Biological, Chemical or Physical property in
amounts which when present in the food will cause
harm to the consumers
PRINCIPLE 2:
CRITICAL CONTROL
POINT
IS A PROCESS OR STEP WHERE FAILURE TO
EXERCISE CONTROL WILL LEAD TO THE
PRODUCTION OF AN UNSAFE FOOD
• CCP This is final step in production so hazard

needs to controlled/eliminated, to make food safe
for consumption.
PRINCIPLE 3:
CRITICAL LIMIT
IS A PARAMETER THAT SEPARATES THE
ACCEPTABLE (SAFE) FROM THE
UNACCEPTABLE (UNSAFE) PRODUCTS
• IT SHOULD BE OBSERVABLE,
MEASURABLE, AND ABLE TO MONITOR IN
“REAL TIME”
PRINCIPLE 4:
MONITORING
• WHAT TO MONITOR
• WHEN TO MONITOR
• HOW SHOULD MONITORING BE DONE
• WHO SHOULD MONITOR
PRINCIPLE 5:
CORRECTIVE ACTION
ANY ACTION TO BE TAKEN INTENDED TO

RECTIFY OR TO CORRECT A DEVIATION
IDENTIFIED IN THE COURSE OF
MONITORING IN ORDER TO REDUCE,
PREVENT OR ELIMINATE A HAZARD
PRINCIPLE 6:
VERIFICATION
• The application of methods, procedures, tests
and other evaluations, in addition to monitoring
to determine ongoing compliance with the
HACCP plan
• Procedures for a review whenever there are

changes/deviations from the system to confirm
that the HACCP system is working effectively
PRINCIPLE 7:
RECORDS KEEPING AND
DOCUMENTATION
• EFFICIENT and ACCURATE record-keeping is essential to the
application of a HACCP system and what makes a HACCP System work.
• Demonstrate that the principles of HACCP have been CORRECTLY
APPLIED as required by law and that documentation and records are
kept, may provide evidence of due diligence in the event of legal action.
• At every CCP, where checks are made or measurements taken,
information must be written down in an orderly manner to show that you
have taken all reasonable precautions to produce food safely.
• Records must be UPDATED and MAINTAINED in a securely LOCKED
designated area.
ALWAYS REMEMBER
• Establishment of effective HACCP programs
involves primarily the application of good common
sense and preventive considerations to address
situations before they become problems.
• The emphasis is on prediction rather than reaction, on

getting the process right initially rather than
correcting it after problems have occurred.
REPORTERS
Johnrile Gino Donabel Lagahit Angelo Jay Reyes

John Cyriel Aguelo
Jemalyn Bueles John Jiffer To-os

Tristan Ariel Maderia Johary Daymiel Pancho
THANK YOU

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POST

Only achieved by proper training and constant

Commitment to food safety standards are required

1.)Chefs and Cooks

Emphasizing from end-product testing to preventive control of

Identifying potential food safety problems

Describing what to do and training the personnel

• IDENTIFYING THE HAZARDS

• CCP This is final step in production so hazard

ANY ACTION TO BE TAKEN INTENDED TO

• Procedures for a review whenever there are

• The emphasis is on prediction rather than reaction, on

Johnrile Gino Donabel Lagahit Angelo Jay Reyes

Jemalyn Bueles John Jiffer To-os

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