04.chandrakanth VPHE Assignment01-1.pptx

04.chandrakanth VPHE Assignment01-1.pptx

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  ASSIGNMENT -1 VETERINARY PUBLICHEALTH AND EPIDEMIOLOGY Topic:Food safety definition- HACCP principles and application of HACCP for milk and meat products. Submitted to: Dr.Srinubeesam Submitted by: Department of Veterinary T.chandrakanth Public Health and Epidemiology WV/2019-04
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  Food safety • Definition: •Food safety is scientific discipline describing: -Handling -Preperation -Storage -Serving Of food in ways that prevent Food borne illness. This includes the number of routines that should be followed to avoid potentially severe health hazards.
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  What is HACCP? •HACCP (Hazards analysis and critical control points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. • Minimizing problems from occurring is the paramount goal underlying any HACCP system. • Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
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  History of HACCP •HACCP system got its start in the space program In the 1960, the U. S. Army Natick Laboratories, along with NASA (National Aeronautics and Space Administration) and Pillsbury Company designed the HACCP system to produce safe foods. • Introduced during National conference on food protection,1971 • The HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice. • This Commission implements the Joint Food and Agriculture Organisation (FAO) of the United Nations and World Health Organisation (WHO) Food Standards Programme.
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  Objectives of ImplementingHACCP • By implementing a food safety and food quality program, we can eliminate costs that result from poor quality and unsafe food products. • Poor quality, for example, can be spotted as defective product, wastage, and product returns. • Besides, there are other costs associated with poor quality control such as: o Reduction in shelf life. o Loss of customers. o Reduction in repeat sales. o Production line downtime. o Excess inventory. o Product liability.
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  SEVEN PRINCIPLES OFHACCP Principle 1. Conduct a hazard analysis. Principle 2: Determine the critical control points. principle 3: Establish critical limits. principle 4: Establish Monitoring procedures. Principle 5: Establish corrective options. Principle 6: Establish Verification procedures. Principle 7: Establish record keeping and documentation procedures.
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  1.Conduct Hazard analysis •A food hazard is anything that can cause harm to the consumers. • Hazard can be seperated into three groups: 1. Biological: Microorganisms, parasites and biotoxins. 2. Chemical: Pesticides,herbicides, antibiotics, solvent residues from packaging materials, food additives, processing aids, lubricants, paints, cleaning agents and sanitising chemicals. 3. Physical: Metal pieces, glass, wood, paint flakes, stones, sand, dust etc.
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  2.Critical control pointsdetermination • CCP: • A step at which Controle can be Applied and the Step is essential to prevent and eliminate a Food safety hazard or reduce it to an acceptable level. • CCPs related to Controle of Significant food safety Hazards only.
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  3.Establish critical limits •Critical limits for critical points are measurements such as temperature and time, that must be met or characteristics such as appearance and texture. • Criteria used for critical limits are • Time and temperature, conditions during pasteurisation. • A degree of cleanlyness of piece of equipment. • the level of chlorination in water. • PH, acidity, preservatives, salt concentration.
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  4.Establish monitoring Procedures •Monitoring is the regular measurement or observation of a critical point to ensure it is not beyond its critical limits. • It has to be continuously monitored. • Built in measuring equipment that records temperature and time. 5.Establish a corrective Action • Identifying and eliminating the cause of deviation. • Ensuring the CCP is under control after the corrective action is taken. • Ensuring that measures are established to prevent recurrence. • Ensuring that no product effected by the deviation is shipped.
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  6.Establishing verification procedures •Verification consists of methods, procedures, tests used for determining that HACCP system is in compliance with the HACCP plan. • Both the manufacturing and regulatory agency have a role in verifying the HACCP plan compliance. • Verification confirms that all hazards were identified in the HACCP plan when it was developed. • Verification measures include physical, chemical and sensory methods and testing for conformance with microbiological criteria when establish
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  7.Establish record keepingand documentation procedures • HACCP plan must be on file at the food establishment. • It ensures that information gathered during the installation, modification and operation of the following system will be readily accessible to every one involved in the process as well as to external auditors. • It helps to ensure a long term continuity of the system. • Records should include explanations of how the CCPs have been defined, descriptions of control measures and modifications to the system, monitoring and verification data and a file of deviations from normal practice
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  HACCP in caseof milk products Icecream
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  Cheese
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  Butter
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  HACCP IMPLEMENTATION INCASE OF MEAT Basic elements of HACCP in Meat processing Plants • Every single meat product with product specific technology requires a specifically designed individual HACCP Scheme. • As a precondition for implementing HACCP Concepts, hazard analysis and risk assessment referring to meat plant specific processing methods or products, have to be carried out. • Critical control points ( CCPs) have to be identified, critical limits be established and monitoring systems properly implemented.
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  HACCP in caseof meat