Transcript HACCP - European Food Safety

Chapter 3
Prerequisite Programs
and
Preliminary Steps
Objective
In this module, you will learn:
 Prerequisite programs to have in place
before starting HACCP, and
 Preliminary steps involved in developing a
HACCP plan
Acronyms
 GMP
– Good Manufacturing Practice
 SCP
– Sanitation Control Procedure
 SSOP
– Sanitation Standard Operating Procedure
 HACCP
– Hazard Analysis and Critical Control Point
Prerequisite Programs
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Procedures, including GMPs, that address
operational conditions providing the foundation for
the HACCP system
Eight Key Sanitation Conditions and
Practices:
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Safety of water
Condition and cleanliness of food-contact surfaces
Prevention of cross-contamination
Maintenance of hand-washing, hand-sanitizing and toilet
facilities
Protection from adulterants
Labeling, storage and use of toxic compounds
Employee health conditions
Exclusion of pests
Examples of Common Prerequisite
Programs
 Facilities
 Production
equipment
 Standard operating procedures
 Supplier controls
 Production specification
 Personnel policies
 Traceability and recalls
Preliminary Steps
 HACCP
team assembly
 Description, food and distribution
 Identify intended use and consumers of food
 Develop flow diagram
 Verify flow diagram
Basic Flow Diagram Example
Incoming materials
Processing
Packaging
Storage
Distribution
HACCP Essentials
 Management
commitment
 HACCP training