How to HACCP | Haccp Plan | Food Safety Hazards- USA ISO Consultant

How to Implement HACCP food safety system?

HACCP is the scientific approach for safe food manufacturing practices. It required identifying the hazards during the complete food manufacturing cycle including raw material, storage, preparation, processing, packaging and distribution. There are 3 types of hazards affecting the food and hazard analysis is the function of the probability of the adverse effect (harm) and the severity of that effect.

Hazard Analysis to implement HACCP:

Types of hazards in the food:

1. Biological 2. Chemical 3. Physical

1. Biological hazards:

1. Bacteria Fungi 2. Viruses 3. Parasites 4. Algae

The major factors affecting the  growth of Biological Hazards Include:

1. Raw Materials 2. Animals 3. Environment 4. Staff

2. Chemical hazards:

  • The current main chemical hazard issue in food
  • Products are as follows:-
    • Cleaning chemicals (from food preparation area e.g., Detergents)
    • Pesticides – (Fungicides, Insecticides, Herbicides, Pedenticides)
    • Aliergens
    • Toxic metals
    • Nitrates and N-nitroso compounds
    • Polychlorinated biphenyls CPCBS
    • Plasticizers and packaging migration
    • Veterinary residues – Antibiotics, Harmones, ECTO
    • Parasiticides
    • Chemical additives
    • Phyllotoxins – Cyanide, Estrogens
    • Zoo toxins

The Major Factors Causes to Increase of Biological Hazards Includes:

  • Veterinary medicines
  • Fertilizers
  • Packaging chemical compounds
  • Hazardous gases and aerosols
  • Cleaning and disinfection detergents

3. Physical Hazards:

The most common physical hazards are:

1. Glass 2. Metal 3. Stones, Twigs, Leaves 4. Wood 5. Pest 6. Jewelry

Sources of physical hazards:

1. Equipment 2. Facilities 3. Raw materials 4. Packages 5. Environment 6.Personnel 7. Ionizing radiation

ISO 22000 Documentation package:

We are providing ready to use editable total documents and partial documents packages prepared to meet the requirements of ISO 22000:2005 and HACCP standard. Many customers are looking for sample ISO 22000 manual or only procedures or audit checklist to save their money. By purchasing our partial document kit customer will get value for money and ready to use templates of related documents on ISO 22000 as well as HACCP and procedures for preparation of HACCP plan is available to meet his need.

This ISO 22000 manual is describing macro level system. It is the 1st tier of ISO 22000 documentation including food safety policy, list of procedures and system details at macro level to explain how ISO 22000 elements are implemented in the organization. All documents are in word and editable.

It includes all the procedures for food safety management system as well as HACCP including the hazard analysis procedure as well as procedure on preparation of HACCP plan. Ready to use ISO 22000 and HACCP Food safety procedures are prepared to meet the standard requirements. The documents are in word and editable and user can save time in making the HACCP procedures.

All these documents are 3rd tier documents and explain implementation approach and methodology for safe food manufacturing and sanitation standard operating procedures. It describes micro level system and good work practices to create safe food manufacturing culture in the organization. All the documents are in editable text form. (25 sops)

This is 4th tier of ISO 22000d documentation and giving templates to maintain records for implementation of ISO 22000 systems. It covers sample forms for all the departments. It provides ready to use forms and templates to provide evidence and demonstrate good ISO 22000 system implementation including templates for hazard analysis and HACCP plan to explain how to implement HACCP and how to maintain the HACCP food safety system

For verifying any system audit checklist is required and periodic verification and auditing is must to get confidence in own ISO 22000 based food safety system. In this document kit we are providing more than 450 audit checklist prepared for each departments as well as against ISO 22000 and HACCP food safety system requirements. The audit checklist is in word editable to make their own audit checklist for effective ISO 22000 internal auditing.

The 7 Principals of HACCP:

The 7 Principals of HACCP:

The below principals of HACCP are explained to understand how to implement HACCP

  • Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
  • Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
  • Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
  • Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
  • Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
  • Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
  • Establish effective record keeping documenting the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.

Contents of HACCP plan:

In the above steps are describing procedure and scientific approach to control the significant hazards. The good HACCP plan document should include all the above 7 principal contents as listed below.

The good HACCP plan as a minimum includes:

  1. Steps of control point
  2. Hazards and control measures
  3. Critical control points
  4. CCP limits
  5. CCP monitoring details( What, who, where, when, how)
  6. Corrective actions ( What and who)
  7. Verification ( What and who)
  8. Record details

Logic Sequence for Application of HACCP
(ISO 22000:2005)

The 12 Steps HACCP Process

The 12 Steps