#HACCP Training with example Part 1️⃣ (Orange Juice 🍹🍹🍊🍊) in very simple

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Hello every body on simplyfoodea channel
Today we will explain the first 5 steps of HACCP
Hazard Analysis and Critical Control Points
The HACCP system was first introduced in the 1960s in NASA to ensure food safety for astronauts.
Application of the HACCP system in addition to the Prerequisite Programs and the Good Manufacturing Practices (GMPs) provides the best protection for food.

The application of the HACCP system ensures that the company controls all the hazards that may affect food, whether these hazard are physical, chemical or biological.
Orange Juice HACCP plan
The 12 Steps To Develop a HACCP Plan are divided to 5 Primary Steps and 7 Basic Principles.

The 5 Primary Steps are :
1- Assemble the HACCP Team.
2- Describe the Product
( components and storage condition ).
3- The Intended Use and Consumers.
4- Draw a Flow Diagram to Describe the Process steps.
5- On-Site Confirmation of Flow Diagram.
1. Assemble the HACCP Team from different departments (Top Management + Quality and Food Safety + Production + Sales + Maintenance + Purchasing).
2- Describe the Product ( components and storage condition ) (Natural Pasteurized Orange Juice) and its components (Orange + Water) specifications (Sugar Free) and methods of preservation (stored in the refrigerator in temperature from 4 - 8 ⁰) calorie/ml .
3 - The Intended Use and Consumers (Drink directly from the bottle / user category age from two years and not recommended for patients with pressure) Validity / Expire period of 14 days.
Orange Juice flow diagram steps

1- Receiving of Orange
2- Sorting of Orange
3- Washing
4- Squeeze-out
5- Filtering
6- Concentration
7- Reconstitution
8- Pasteurization
9- Bottles Filling
10- Bottles capping
11- X Ray
12- Dating the bottles
13- Packing the bottles
14- Arranging on Pallets
15- Storing
16- Distribution
The 7 principles of HACCP (must memorize in order)
1 - Conduct a Hazard Analysis
2 - Identify the Critical Control Points
3 - Establish Critical Limits
4 - Monitor CCPs
5 - Establish Corrective Action
6 - Verification
7 – Recordkeeping / Documentation

Step 2 Product descriptions –
End products must be characterized by type and description in order to facilitate hazard analysis. Information must include: -
1. Product categorization
2. Composition
3. Biological, chemical, and physical characteristics
4. Shelf life and storage conditions
5. Packaging
6. Labelling related to food safety – including handling, preparation and usage instructions
7. Method of distribution

Step 3 Intended Use -
1- The end intended use of the products must be described in a manner that defines: -
1. Who will consume the products?
2. How is the end product to be consumed?
3. If the end product is mishandled, what is the food safety risk?

Step 4 - Process Flow Diagram Construction -
1- The flow diagram is a schematic overview of the operation/production process. They may be formed by site, line, product or area - but must cover all food operations covered within the HACCP Scope, have sufficient detail to allow for effective hazard analysis, and show clear cross referencing between diagrams where required.
2- Flow diagram content must include the following, where relevant: -
• The sequence and interaction of all process steps
• Raw materials, utilities, and food contact material introduction points
• Potential for process delay
• Rework and recycling points
• Outsourced processes and sub-contracted work
• Any high/low risk area segregation
• All product forms - finished, intermediate/semi-processed, by-products, downgraded forms and waste
• CCP’s and their overview

Step 5 - Process Flow Diagram Verification -
1- Diagrams as developed above must be verified by physically following the process (walk the line) during production to confirm accuracy and completeness.
2- This must be completed by, as a minimum, representatives from the QA, Manufacturing and Engineering functions in the HACCP team
3- This verification must be documented and reconfirmed annually, or when a process is changed.

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