Total quality management 439 when results are outside specifications must be clearly identified with responsibility allocated. The HACCP principle should be used throughout the production process and include raw materials and final storage and distribution It can be used for all potential hazards including inadequate quality as well as safety HACCP includes the assessment of potential hazards, prescribes for the elimination of available hazards and sets tolerances for the hazards that cannot be eliminated in the processing of a food. It defines the appropriate control measures, the frequency of their application, the sampling programme, the specific tests to be applied and the criteria for product acceptance. Since HACCP is an ongoing dynamic process, analyses will need to be reviewed in the light of new hazards and changes in the process parameters. HACCP has the potential to identify areas of control where failure has not yet been experienced, making it particularly useful for new operations The following definitions are used in HACCP Hazard analysis is the identification of potentially hazardous ingredients storage conditions, packaging, critical process points and relevant human factors which may affect product safety Critical control points (CCP) are the processing factors of which loss of control would result in an unacceptable food safety or quality risk Carrying out a HACCP analysis To carry out a HACCP analysis, a formalised and structured approach is needed a broad base of information is required and will therefore require specialist nowledge from many disciplines, since safety and quality assurance cannot be categorised by a single discipline. The first stage of an analysis is to obtain a detailed flow diagram for the process under consideration, including methods nd schedules of production, preparation and transport of raw materials. Many of the considerations will be influenced by issues specific to the factory The second stage of an analysis identifies the essential characteristics of the product and its use, enabling definitive conclusions to be drawn about the hazards or potential risks which will threaten either the consumer or the product. Consideration is given to food storage conditions, formulation of the product the packaging used, the expected customer handling practices and the target consumer group The third part of an analysis is consideration of all the stages in the process, taking into account realistic process deviations. Critical stages in the process are dentified which must be controlled adequately to assure safety - the critical control points(CCP). A judgement of risk must be made using one of three basic methods: probabilistic, comparative or pragmatic. The choice of method depends upon circumstances and the basis for any judgement should be recorded. Such judgements require a high degree of expertise and experience should only be made by suitably qualified people. Ideally, the opinion of than one 'expert'should be sought. If process details are incomplete, thewhen results are outside specifications must be clearly identified with responsibility allocated. The HACCP principle should be used throughout the production process and include raw materials and final storage and distribution. It can be used for all potential hazards including inadequate quality as well as safety. HACCP includes the assessment of potential hazards, prescribes for the elimination of available hazards and sets tolerances for the hazards that cannot be eliminated in the processing of a food. It defines the appropriate control measures, the frequency of their application, the sampling programme, the specific tests to be applied and the criteria for product acceptance. Since HACCP is an ongoing dynamic process, analyses will need to be reviewed in the light of new hazards and changes in the process parameters. HACCP has the potential to identify areas of control where failure has not yet been experienced, making it particularly useful for new operations. The following definitions are used in HACCP: • Hazard analysis is the identification of potentially hazardous ingredients, storage conditions, packaging, critical process points and relevant human factors which may affect product safety or quality. • Critical control points (CCP) are the processing factors of which loss of control would result in an unacceptable food safety or quality risk. Carrying out a HACCP analysis To carry out a HACCP analysis, a formalised and structured approach is needed. A broad base of information is required and will therefore require specialist knowledge from many disciplines, since safety and quality assurance cannot be categorised by a single discipline. The first stage of an analysis is to obtain a detailed flow diagram for the process under consideration, including methods and schedules of production, preparation and transport of raw materials. Many of the considerations will be influenced by issues specific to the factory. The second stage of an analysis identifies the essential characteristics of the product and its use, enabling definitive conclusions to be drawn about the hazards or potential risks which will threaten either the consumer or the product. Consideration is given to food storage conditions, formulation of the product, the packaging used, the expected customer handling practices and the target consumer group. The third part of an analysis is consideration of all the stages in the process, taking into account realistic process deviations. Critical stages in the process are identified which must be controlled adequately to assure safety – the critical control points (CCP). A judgement of risk must be made using one of three basic methods: probabilistic, comparative or pragmatic. The choice of method depends upon circumstances and the basis for any judgement should be recorded. Such judgements require a high degree of expertise and experience and should only be made by suitably qualified people. Ideally, the opinion of more than one ‘expert’ should be sought. If process details are incomplete, the Total quality management 439