Preliminary Steps in HACCP Application B.K. Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15, Sri Lanka.
1. Assemble the HACCP team: • Responsible for developing & implementing the HACCP plan(s). • Multidisciplinary team, – Quality assurance/quality control – Processing/production. – Engineering/technical. – Marketing. – Cleaning/ Maintenance. – R & D.
HACCP team: • Initial tasks. – Establish time table. – Review existing QC, prerequisite programs, resources. – Decide on scope of HACCP plan. • All three types of hazard or one type whole process or on specific part/section stop at the end of production, or continue through distribution, retail and consumer handling.
– S.O.S
1. 2. 3. 4. 5.
Assemble HACCP team. Describe the product. Identified intended use. Construct process flow diagram. Verification of process flow diagram.
HACCP team: • 4-6 members. – HACCP aware. – Experience, not to new/junior. – Sufficient working knowledge.
• One team leader. – Organization and leadership skills – HACCP trained
• Selected by top management/consultant
2. Describe the product: • What it is? – (raw materials, ingredients, additives, etc.)
• What are its structure & physical characteristics? – (solid, liquid, gel, water activity, pH, etc.)
• How is it processed? – (heating, freezing, drying, smoking, etc.)
2. Describe the product:
2. Describe the product:
• How is packaged? – (hermetically sealed, vacuum, modified atmosphere, etc.)
• What are the storage and distribution condition? – (frozen, chilled/iced, dry, etc.)
• What are the instructions for use by consumers? – (cook before consume, keep frozen/chilled, etc.)
• Are they any particular microbiological or chemical criteria to be met? – (buyers or importing countries requirements)
• What is the required shelf life? – (including “sell by” and “best before” dates)
Example for the product description:
3. Identity intended use: • Who are target consumers? – General public – Vulnerable/high risk group • Infants, elderly, sick.
• How is it anticipated they will prepare and use the product?
4. Construct a process flow diagram: • Visual representation of actual production line- single page. • All the steps involved the production process in sequence.
Raw material Processes step #1 Processes step #2 Packaging Storage
• Detail of processing procedures, parameters, product, etc. at each step.
Product name
Frozen cooked white shrimp
Raw materials
Frozen raw wild caught shrimps, P.
Harvest area
South China sea
Raw material received
Imported form Myanmar
Finished product description
IQF cooked, peeled, headless, deveined shrimps
Ingredients/ food additives
Salt
Packaging
1 Kg/box
Storage distribution
Must always kept frozen below 200C
Intended consumers
General population
Intended use
Ready-to-eat
indicus
• Supported by full technical information for each step in the production process e.g. – Ingredients, food additives. – Equipment used. – Floor plans and lay out. – Handling requirements. – Technical parameter. – Time/temperature. – Personnel requirements. – Risk cross contamination. – Potential process delays. – Hygienic standards.
Raw material Processes step #1 Processes step #2 Packaging Storage
5. Verification of flow diagram: • • • • •
On site. Walk through the production line. At all operation hours. Observe check, rectify. To ensure that it is an accurate and complete representation of the actual production line.
THANK YOU!!!
