A training course on

HAZARD ANALYSIS CRITICAL CONTROL

POINT (HACCP)
for the staff of
Shoprite distribution centre
Plot 102/104 Oshodi Apapa Expressway, Isolo
on Tuesday 28th May, 2024
Facilitator : Olanrewaju Adetola (Mrs)
INTRODUCTION
The hazard analysis critical control point is a core of food safety which refers to the
handling, preparation and storage of food to reduce the risk of individuals becoming sick
from food borne diseases.
The hazard analysis critical control point plan is a document that outlines the hazards
associated with a product, incoming materials, ingredients, process steps and how they
are controlled.
The plan determines the critical control points in a specific operation of food handling.
It is a preventive systematic approach for the production of safe food products which
helps to identify and manage food safety related risk from physical, chemical and
biological hazards in production processes which can cause the finished product to be
unsafe, applying control measures to reduce these risks to a safe level or eliminate the
likelihood of occur rence is effective by putting in place a strict monitoring and control of
each stage in the production process.

Aim of training
1. To understand the concept of food safety
2. To develop a food safety plan
3. To implement the developed food safety plan
4. To comply with all food regulations

Who develop HACCP

It was developed by Pillsbury company after a request from the National Aeronautics
and Space Administration (NASA) to ensure the safety of foods used in the America
space program .
Each country has its own food safety regulation.

International Standard
Codex 2009b is the primary international reference standard for HACCP
ISO 22000 (2005) is the certification standard for HACCP

Food borne disease

Illness caused by food contaminated with bacteria, virus and parasites or toxins
It can be caused by any of the following;
  Contaminants
 Improper food handling practices
 Food allergies

Contaminant
There are three main causes of food contaminants;
 Biological hazards e.g Pathogen, bacteria, virus, microbes introduced from infected
workers, insanitary work surfaces or contaminated water
 Chemical hazard e.g natural toxins , chemical contaminant , Cleaning agent e.t.c
 Physical hazard e.g broken glass, dust, hair, metal shavings from cans and plastic
pieces e.t.c
Common food safety violation
 Storing or using chemicals on or near food contact surfaces,
 Improper hand washing
 Not cleaning and sanitizing utensils, equipment or machines regularly
 Making use of ill food handlers to perform normal duties.
 Temperature control for safety.
  Smoking in food areas
 Rodent droppings
 Dirty uniform

Below are some common misconceptions about food poisoning because using the
sensory organs such as taste, smell, sight cannot spot unsafe food.
Myth: A food with enough pathogen to make you look sick will smell or taste bad
Fact: A food with enough pathogen to make you look sick may not smell or taste good.
Myth: Really fresh food cannot make people sick
Fact: Really fresh food can cause food poisoning if it is not properly handled.
Myth: Only dirty Preparation area can make people sick
Fact: Even clean preparation area can make people sick

Difference between Food intoxication and food infection

Food intoxication
Bacteria growth in food which produce a waste product called toxins when food is eaten
example : Staphylococcus . This causes a rapid reaction in the body.
Food infection
Living pathogens in food that grow in human intestine after food is eaten example :
Salmonella. This causes a slower reaction in the body.
Food borne illnesses caused by viruses can be prevented by controlling time and
temperature
The risk factors that most often are responsible for food borne illness outbreaks.
Researchers have identified common threads between outbreaks of foodborne illnesses. Outbreaks
usually involve one or more of these factors.

1. Improper cooling of foods — the leading cause of foodborne illness outbreaks.

2. Infected employees who practice poor personal hygiene.
3. Foods from unsafe sources.
4. Cross contamination of cooked food by raw food, improperly cleaned and sanitized
equipment, or employees who mishandle food.

 Improper hot/cold holding temperatures of potentially hazardous food.

  Improper cooling temperature.
 Dirty premises and contaminated/dirty utensils and equipment.
 Poor employee health and hygiene - serves as the leading cause of food borne
illnesses because food handlers could be healthy carriers of some infectious
diseases such as S. typhi, Cholera etc
 Food from unsafe sources - contaminated raw food and ingredients.
 Cross contamination.

Food borne illnesses can be prevented by storing, cooking foods at their proper
temperatures and preparing them under sanitary conditions.

Good hygiene practices to prevent food borne illness

The steps are;
 Cleanliness : Wash hands with warm, soapy water for 20 seconds
Before and after handling food
After using the bathroom
After blowing your nose , coughing or sneezing
 After handling raw meat, poultry, fish
Wash surfaces often: Surfaces that come in contact with raw meat, poultry fish, eggs are
to be thoroughly washed with hot soapy water before moving on to the next step of
food preparation
Cutting boards : To keep them clean wash in hot soapy water after each use , rinse and
dry with clean paper cloth.
It can also be sanitized with liquid chlorine bleach
It should be replaced when it becomes excessively worn out or hard to clean grooves
Colour coded cutting boards and uses
Yellow – Raw poultry such as Chicken, Turkey, Duck, etc
Red – Raw meat
Blue – Fish and Sea foods
Green – Fruits, Salads and Vegetables
White – Bread and dairy products
Brown – Cooked meat
Purple – Food products free from allergens
  Seperate : Don’t cross contaminate
Separate raw food from ready to eat when refrigerating.
 Cook : Cook thoroughly to proper temperature
 Chill: Refrigerate promptly and adequately at safe temperatures
 Use : Safe water and raw materials
Note: Cleanliness is a major factor in preventing food borne illness

Seven principles of HACCP

1. Conduct a hazard analysis
Write out flow of food from raw ingredient to finished food using list or flow diagram
Identify where food could be exposed to hazard in the process
Determine the physical, chemical and biological hazards
2. Determine the critical control points (CCPs)
These are points where hazards are eliminated or reduced to a safe level
Identify which CCPs are crucial for controlling the hazards
3. Establish critical limit
These are limits used to control the CCPs
Critical limits are usually temperature, time or pH
4. Establish a system to monitor the critical limits of the CCPs
Measure the critical limits and keep records in a log book.
5. Establish corrective actions
Action to be taken when monitoring shows that CCPs are not under control
6. Establish procedures for verification to confirm that system is working correctly
Management should check the HACCP plan on regular basis to ensure that the system is
working effectively.
7. Establish a documentation of all procedures
Keep appropriate records as evidence that the procedure or process is being carried out

Physical hazards
These hazards can come in at any stage
These are Metals, Stones, woods, pests, glass, plastics, and intrinsic materials such as
bone in a fish or meat, jewelry and other personal items.

Chemical hazards
Contamination can happen at any stage
These are ;
Pesticides such as insecticides, wood preservatives, fungicides, herbicides e.t.c
Toxic/heavy metals in water which can be chronic (carcinogenic) or acute (allergenic)
reaction effect on consumers.
Cleaning agent is the most common potential contaminant, use of food grade and non-
toxic chemicals are advisable

Biological hazards
They include;
Bacteria such as Escherichia Coli, Salmonella enterica e.t.c can be controlled in food
during heat processing, segregation of raw and cooked food stuffs, good hygiene
practices.
Virus such as Hepatitis A and Norovirus found in shell fish in small amount but difficult
to detect. It can be controlled or inactivated by heat and time
Parasites such as Pathogenic tapeworms, flatworms e.t.c , it can be found in infected
flesh of pork, beef or fish . It can be prevented by heating, good animal husbandry e.t.c.

General control of biological hazards

I. Process Technologies
 Thermal process
 Drying
 Freezing
 Fermentation
II. Intrinsic factors
 pH and acidity
 Ingredients
  Preservatives
 Water activity
Prerequisite programs (PRPs)
PRPs are procedures including good manufacturing practices that address operational
condition providing the foundation for HACCP system (NACMCF 1997)
PRPs are practices and conditions needed prior to and during the implementation of
HACCP which are essential for food safety (WHO 1998)
Common prerequisite programs are,
I. Standard operating procedures (SOP)
II. Facilities
III. Production specification,
IV. Personnel policies
V. Traceability and recalls
VI. Supplier control
VII. Production Equipment
Standard operating Procedures
The following are key sanitation practices
1. Water Analysis i.e safety of water
2. Pest control services
3. Food handlers test for employee health conditions
4. Cleanliness of food contact surfaces
5. Maintenance of hand washing, hand sanitizing and toilet facilities
6. Labeling, storage and use of food grade chemicals
7. Prevention of cross contamination
Advantages of HACCP
1. Prioritizes and controls potential hazards in food production
2. It provides the framework to produce foods safely and to prove they were produced safely
3. It controls major food risks such as microbiological, chemical and physical contaminants
4. It increases Food quality standards.
5. Organizes staff there by promoting teamwork and efficiency
6. It ensures compliance with the law
7. It saves business money in the long run
Some examples of HACCP logs

Cooking temperature log

Instruction: Record date, products, time, int. temperature , corrective action taken and the supervisor
verify that the designated staff takes the right temperature by visual monitoring, reviewing , initializing
and dating this log daily, It should be maintained for a minimum of one year
Date products Time InternalTemperature Corrective action Employee initial

Managers signature…………. Date……………………..

Date products Time InternalTemperature Additional cooking requirement Employee initial

Cooking and reheating temperature log

Instruction: Record product name, time, the two temperatures, any corrective action taken and the
supervisor verify that designated staff takes the right cooking/reheating temperature by visual
monitoring, reviewing, initializing and dating this log daily. It should be maintained for a minimum of
one year
Date Time Food Internal Internal Corrective Employee Verify by/ date
items temp. temp. action initial
Cooling temperature log
Instruction: Record temperature every time and the corrective action. If no foods are cooled on any day working day
indicate “no food cooled” . The supervisor will verify that the foods are cooled properly by visual monitoring of the
designated staff during each shift, reviewing, initializing and dating this log daily . To be maintained for a minimum
of one year.
Date Food Temp Time Temp. Time Temp Time Corrective Employee Verify by/ date
items . action initial

Food holding temperature log

Location: Date:
Monday Tuesday Wed. Thursda Friday Sat. Sunday Initia Correctiv
y l e action
A P A P A P A P A P A P A P
M M M M M M M M M M M M M M
Product
s

Cold food holding Temperature Hot food holding temperature

Hold cold food at (41OF)or 5oC or below Hold hot food at 135OF(58OC) or above
Corrective action for food below standard Corrective action for food below standard
1. Quickly cool food that has been held above 5oC 1. Reheat food that has been held below
For less than 2hrs 58oC for less than 2 hours
2. Discard food that has been held above 5OC for 2. Discard food that has been held below
More than 2 hours 58OC for more than 2hours
3. Inform the supervisor 3. Inform the supervisor
Managers signature……………….. Date…………………..

Walk in refrigerator / freezer temperature log

Location: Figuration………………
Month:
Day Opening Initial Day temp initial Closing Initial Corrective
temp. temp action

Daily refrigerator/freezer temperature log

Instruction: This log should be maintained for all refrigerator/ freezers (both walk in/ reach in). The
designated staff will record the time, temp. and initial once daily. The supervisor will verify that the staff
have taken the right temp.by visual monitoring of the designated staff reviewing, initializing and dating
this log daily. To be maintained for a minimum of one year.
Month: Year:
Day Reach in Snack Milk refrig. Walk in Walk in Initial Corrective
refrig. refrig. refrig. freezer action
Daily refrigerator/ freezer temperature log
Instruction: Check the temperature of the unit each day. Record the temperature on this log.
Note: Temperature must be checked first time the unit door is opened.
To be maintained for a minimum of one year.
Month: Year:
Day Refrigerator Freezer Initial Day Refrigerator Freezer Initial
temp. temp. temp temp.

Supervisor/ managers signature………………….. Date………………….

PRODUCT CORRECTIVE ACTION LOG

Date of incident Product Corrective Corrective action Responsible Person

name action process step

Managers Signature…………………………… Date………………..

 EQUIPMENT MAINTENANCE LOG
EQUIPMENT TIME OF SERVICE CARRIED OUT NAME OF SERVICING VERIFIED BY
SERVICE PERSONNEL

EQUIPMENT CORRECTIVE ACTION LOG

NAME:…………………………….

Date Location Serial No Problems action Operator

Signature……………………………………………….. Date…………………………….
CRITICAL CONTROL POINT DEVIATION REPORT
PRODUCT NAME…………………………

BATCH NO…………………………………………….

DATE…………………………………………………

……

WHAT ARE /WAS THE DEVIATION(S)…………………………………………………………………………………………………………

……………………………………………………………………………………………………………………………………………………………….

………………………………………………………………………………………………………………………………………………………………..

When did the deviation occur? Date……………………….

Time………………………………………………………….

Shift…………………………………………………………….

Reported by………………………………………………………………………………………

Designation…………………………………………………………………………………….

CORRECTIVE ACTION TAKEN…………………………………………………………………………………………………………………..

……………………………………………………………………………………………………………………………………………………………….

……………………………………………………………………………………………………………………………………………………………….
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TRAINING ATTENDANCE
DATE:

SN STAFF NAME COMPANY NAME DESIGNATION/JOB SCHEDULE SIGNATURE