RISK MANAGEMENT AS APPLIED TO SAFETY SECURITY AND
SANITATION
HACCP PRINCIPLES
A. HACCP Principles
Definition of Terms:
·Control. Activities to manage or guide a certain operation to meet and maintain the compliance based on
established criteria.
·Control Measure. Action that can be taken to reduce, eliminate or prevent possible hazard
·Control Point. A spot, step or procedure within the production process at which biological, chemical or
physical hazards can be controlled or reduce at any step in the food service or production route
·Corrective Action. It is a predetermined action to be taken when the food does not meet its critical limit.
·Critical Control Point. The last step where you can intervene to prevent, eliminate, or reduce the growth
of microorganism before food is served.
·Critical Limit. Is a control measure or tool used to distinguish between safe and unsafe operating
conditions at CCP. It is a numerical scale (minimum and maximum value) the operator sets to control,
reduce or eliminate hazard to an acceptable level
·Deviation. It is a plan of actions that fail to meet a critical limit or referred as “non conformities
·HACCP. It is a systematic approach is a food safety system in which biological, chemical and physical
food hazards can be controlled, reduce or eliminate to a safe level
·Hazard. A source or reason of food related illness or injury in the absence of control caused by biological,
chemical or physical contaminants
·Hazard Analysis. The process of identifying and evaluating potential hazards associated with food in
order to determine the plan of actions to be done.
·Monitor. The process of analyzing whether your critical limit are being met
·Prerequisite Programs. Existing safe practices such as personal hygiene practices, cleaning and sanitation
program that address in providing the foundation for planning and implementing HACCP plan
·Verification. The last step where you verify or double check that the CCP and CL you selected are
appropriate and determine the validity of HACCP plan.
1. What is HACCP
Hazard Analysis Critical Control Point (HACCP) is a food safety management system in which a potential risks
from biological, chemical and physical contaminants of food are critically analyzed and set a plan of action and
implementation to prevent, minimize or reduce to a safe level from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished food product. (US Food & Drug
Administration)
2. History of HACCP
, HACCP has been recognizes worldwide as a systematic and preventive approach to provide food manufacturer’s
quality assurance for food safety. The ultimate objective of this system is to anticipate and prevent rather than
through end-point inspecting and testing.
The HACCP system derived from two major developments. First, was associated with W. Edward
Deming’s Theory of Total Quality Management Systems emphasizing a total quality assurance approach to improve
quality and reducing the costs. Second, was the development of the HACCP concept by Pillsbury Company in
1960’s for United State National Aeronautics and Space Administration (NASA). The HACCP system was intended
a guaranteed safety food for the astronauts while they travel in space. NASA wanted a “zero defects”.
HACCP implemented a control system in preventing possible hazards for each stage through
continuous monitoring techniques at critical control points. In the early 1980’s the HACCP approach was adopted
and has accepted as a food safety quality assurance worldwide.
Pre - requisite Programs
Pre-requisite programs, also called Standard Operating Procedures (SOP) provide the basic
environmental and operating conditions that are necessary to implement the plan.
HACCP system needs to build upon a solid foundation of pre-requisite programs that is already
been practices by the company.
Some examples of Pre-requisite programs are:
·Proper personal hygiene practices
·Proper facility design practices
·Supplier selection
·Cleaning & Sanitation program
·Equipment maintenance program
Developing a HACCP Plan
There are five preliminary tasks need to accomplished prior to application of the HACCP principles.
Assemble HACCP team – The team consists of individuals with specific knowledge and expertise appropriate to
the product and process
Describe the food and its distribution – the ingredients and the processing method. What manner of intended
distribution (frozen, refrigerated or ambient temperature)
Describe the intended use and consumers of food – What is the expected used of the food to the
consumer and what particular segment of the population? (infants, elderly, pregnant women)
Develop a flow of diagram and describe the process – this allows the HACCP planners to provide a clear, simple
outline of the steps involve in the process.
Verify the flow of diagram – the team needs to verify the accuracy and completeness of the flow of diagram
through on-site review of the operation. Modifications can be made if necessary. (Food and Agriculture
Organization of the United Nations, 1998)
After the five preliminaries have been accomplished, the seven principles will now be applied.
Seven HACCP Principles
SANITATION
HACCP PRINCIPLES
A. HACCP Principles
Definition of Terms:
·Control. Activities to manage or guide a certain operation to meet and maintain the compliance based on
established criteria.
·Control Measure. Action that can be taken to reduce, eliminate or prevent possible hazard
·Control Point. A spot, step or procedure within the production process at which biological, chemical or
physical hazards can be controlled or reduce at any step in the food service or production route
·Corrective Action. It is a predetermined action to be taken when the food does not meet its critical limit.
·Critical Control Point. The last step where you can intervene to prevent, eliminate, or reduce the growth
of microorganism before food is served.
·Critical Limit. Is a control measure or tool used to distinguish between safe and unsafe operating
conditions at CCP. It is a numerical scale (minimum and maximum value) the operator sets to control,
reduce or eliminate hazard to an acceptable level
·Deviation. It is a plan of actions that fail to meet a critical limit or referred as “non conformities
·HACCP. It is a systematic approach is a food safety system in which biological, chemical and physical
food hazards can be controlled, reduce or eliminate to a safe level
·Hazard. A source or reason of food related illness or injury in the absence of control caused by biological,
chemical or physical contaminants
·Hazard Analysis. The process of identifying and evaluating potential hazards associated with food in
order to determine the plan of actions to be done.
·Monitor. The process of analyzing whether your critical limit are being met
·Prerequisite Programs. Existing safe practices such as personal hygiene practices, cleaning and sanitation
program that address in providing the foundation for planning and implementing HACCP plan
·Verification. The last step where you verify or double check that the CCP and CL you selected are
appropriate and determine the validity of HACCP plan.
1. What is HACCP
Hazard Analysis Critical Control Point (HACCP) is a food safety management system in which a potential risks
from biological, chemical and physical contaminants of food are critically analyzed and set a plan of action and
implementation to prevent, minimize or reduce to a safe level from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished food product. (US Food & Drug
Administration)
2. History of HACCP
, HACCP has been recognizes worldwide as a systematic and preventive approach to provide food manufacturer’s
quality assurance for food safety. The ultimate objective of this system is to anticipate and prevent rather than
through end-point inspecting and testing.
The HACCP system derived from two major developments. First, was associated with W. Edward
Deming’s Theory of Total Quality Management Systems emphasizing a total quality assurance approach to improve
quality and reducing the costs. Second, was the development of the HACCP concept by Pillsbury Company in
1960’s for United State National Aeronautics and Space Administration (NASA). The HACCP system was intended
a guaranteed safety food for the astronauts while they travel in space. NASA wanted a “zero defects”.
HACCP implemented a control system in preventing possible hazards for each stage through
continuous monitoring techniques at critical control points. In the early 1980’s the HACCP approach was adopted
and has accepted as a food safety quality assurance worldwide.
Pre - requisite Programs
Pre-requisite programs, also called Standard Operating Procedures (SOP) provide the basic
environmental and operating conditions that are necessary to implement the plan.
HACCP system needs to build upon a solid foundation of pre-requisite programs that is already
been practices by the company.
Some examples of Pre-requisite programs are:
·Proper personal hygiene practices
·Proper facility design practices
·Supplier selection
·Cleaning & Sanitation program
·Equipment maintenance program
Developing a HACCP Plan
There are five preliminary tasks need to accomplished prior to application of the HACCP principles.
Assemble HACCP team – The team consists of individuals with specific knowledge and expertise appropriate to
the product and process
Describe the food and its distribution – the ingredients and the processing method. What manner of intended
distribution (frozen, refrigerated or ambient temperature)
Describe the intended use and consumers of food – What is the expected used of the food to the
consumer and what particular segment of the population? (infants, elderly, pregnant women)
Develop a flow of diagram and describe the process – this allows the HACCP planners to provide a clear, simple
outline of the steps involve in the process.
Verify the flow of diagram – the team needs to verify the accuracy and completeness of the flow of diagram
through on-site review of the operation. Modifications can be made if necessary. (Food and Agriculture
Organization of the United Nations, 1998)
After the five preliminaries have been accomplished, the seven principles will now be applied.
Seven HACCP Principles
