HACCP & Essentials of Food Safety – HACCP at Shop Floor (Part – 2)

HACCP & Essentials of Food Safety – HACCP at Shop Floor (Part – 1)
July 7, 2021
HACCP & Essentials of Food Safety – Robust Release System
July 15, 2021
HACCP & Essentials of Food Safety – HACCP at Shop Floor (Part – 1)
July 7, 2021
HACCP & Essentials of Food Safety – Robust Release System
July 15, 2021

This Video is continuation of HACCP & Essentials of Food Safety Webinar conducted by Green World Group with Mr. Aloysius G. Pasion – Food Safety Manager and Quality Pillar Lead, Nestle’ MENA, Middle-East & Africa.

The Below article is the continuation of HACCP & Essentials of Food Safety – HACCP at Shop Floor Part 1

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Video Transcription

In hazard identification,

we identify now what is the potential hazard that needs to be described. So this particular hazard that we need to identify, it can either be biological, chemical, physical or it's going to be an allergenic hazard or it can be nutritional hazard.

One thing that I would like to emphasize in this, I am observed in a lot of HACCP studies that I have in auditing. There are a lot of HACCP studies where in, when they do hazard analysis, they just put under the hazard description that it's a biological hazard or it's a chemical hazard.

We need to be specific on which type of hazard that is really significant for that particular process. So this is very, very important that in hazard identification you are specific on which type of hazard is really of concern for you at that particular process.

Next step, Hazard Assessment:

So here, we evaluate now or assess the hazards as for,

  • What is the origin or somebody hazard?
  • What is the nature of the hazard? And
  • What is the severity of adverse health effects?

So severity of adverse health effect, it can be an acute condition, or it can be an acute, a chronic condition.

And the likelihood of occurrence i.e.

  • when the likelihood of this hazard can come into that particular process?

So in likelihood of occurrence, we talk about the rough estimate of the frequency of the hazard that could possibly be present.

Basically, when we talk about control measures, we're talking about high level description of an action or an activity that is performed to produce and make the products and So when we say control measures, we're talking about the activity itself. I have seen a lot of HACCP studies that went in, they put their control measure is the metal detector.

But that is not the control measure. The metal detector is an equipment. Your control measure is that your metal detector is validated, is effective and it's able to detect the probability of detection value that you are validated on, and you are sure that it's working perfectly to detect that particular DOD value.

So once you have described already your control measure and categorize it already, then now you develop your HACCP plan.

There are some HACCP plan that tells you how to monitor the particular control measures,

  • Identifying how you're going to do it?
  • What's your frequency? who is responsible?
  • What is your action criteria and records?
  • What is your correction in case of deviation?

So here, when we talk about correction, we're talking about an action to eliminate the non-conformity, which includes the handling of the potentially unsafe.

Accordingly, once you're able to secure a product you need now to determine what is the root cause of that particular non-conformity so that you prevent this particular issue from reoccurring in the future.

We're just trying to differentiate what is a critical control point and what is the OPRP critical control point? Basically, this is a control measure that prevents or eliminates a foot safety hazard to an acceptable level.

So we're talking about the food safety limit that is achieved with that particular control measure. An OPRP is a control measure, but it does not ensure that you will be able to achieve the hazard, in control the hazard, to an acceptable level.

Some definitions for differentiating validation from monitoring and verification:


Obtaining evidence that a control measure or combination of control measures if properly implemented, is capable of controlling the hazard to a specified outcome.


The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a control measure is under control.


The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended.

When to validate?

This is also a hot topic for validating of control measures. In my experience, there is a lot of companies that can really do much improvement on this particular aspect. And this is one mindset that we really would like to correct.

“As I said earlier, you're doing validation before you even implement your particular control measure, but you can do a revalidation. But if you have a change in your control measure, let's say you'll have a change in the probability of detection for your particular x-ray that you want it from”

If you want to detect a lower dimension so you can do a revalidation for them. If there's a new technology that you would like to test, or if you have a change in your equipment, if you want to change in your part of the recipe, so you will have also three validate your control measure.

So you can be validating your control measure that is really capable of the intention that you want for that particular process or equipment.

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