1. HACCP
Approach to Food Safety
M Ann Bock, PhD, RD, LD
Professor, Human Nutrition
New Mexico State University
2. 7 Principles of HACCP
Analyze hazards
Identify critical control points
Establish preventive measures with
critical limits for each control point
Establish procedures to monitor the
critical control points
Establish corrective actions to be
taken when monitoring shows a
critical limit has not be met
3. 7 Principles of HACCP (2)
Establish procedures to verify the
system is working properly
Establish effective recordkeeping to
document HACCP system
4. Advantages Over Current System
Focuses on identifying and preventing
hazards from contaminating food
Based on sound science
Permits more efficient and effective
government oversight
Places responsibility for ensuring food
safety on food manufacturer or
distributor
5. Advantages (2)
Helps food companies compete more
effectively in world market
Reduces barriers to international
trade
6. Monitoring Critical Control Points
Physical and chemical tests
Visual observations
Microbiological criteria allow verifying
that overall HACCP system working
9. Success of HACCP
Depends on:
Educating and training management and
employees in importance of producing
safe food
Include information of control of foodborne
hazards related to all stages of food chain
Make sure employees understand what
HACCP is
Specific training should include instructions
and procedures that outline employee tasks in
monitoring each Critical Control Point
10. Task in Development
of HACCP Plan
Assemble HACCP Team
Describe Food and Its Distribution
Describe the Intended Use & Consumers of Food
Develop a Flow Diagram of the Process
Verify Flow Diagram
11. Application of the Principles
Analyze hazards
Identify critical control points
Establish preventive measures with
critical limits for each control point
Establish procedures to monitor the
critical control points
Establish corrective actions to be
taken when monitoring shows a
critical limit has not be met
12. Application (2)
Establish procedures to verify the
system is working properly
Establish effective recordkeeping to
document HACCP system
