Food Safety/HACCP A systematic approach to construct a food safety - - PowerPoint PPT Presentation

Food Safety/HACCP

A systematic approach to construct a food safety program.

3

What is HACCP??

4

Hazard Analysis

Identifies biological, chemical,

• r physical hazards that cause

foodborne illness or harm

Ex: harmful microorganisms, sanitizers, toothpicks in food

5

Critical Control Points

Essential steps in the food flow to prevent, eliminate or reduce a food safety hazard to an acceptable level

Ex: A CCP in Hamburger Patty preparation

• The cook step - kills harmful

bacteria

6

Why Implement HACCP?

To ensure that the food served to children is as safe as possible

7

Cross - Contamination

The transfer of harmful substances

• r microorganisms to food by
• ther food, equipment and/or

utensils, and people

• Causes

– Improper food handling practices – Poor employee personal hygiene – Improper cleaning and sanitizing of equipment/utensils

8

Objectives

Be able to:

• Decide who to include on a HACCP

team

• List tasks of a HACCP team
• Know which SOPs need to be

assessed for HACCP to be successful

• Explain no cook, same day

service, and complex food process flows

9

7 HACCP Principles

• 1. Identify Hazards
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Establish Corrective Actions
• 6. Establish Verification Procedures
• 7. Establish Record-Keeping

Procedures

10

Strengthening Prerequisite Programs

Areas of focus

• Facility design
• Supplier control
• Specifications
• Equipment installation & maintenance
• Cleaning and sanitation

11

Strengthening Prerequisite Programs

• Personal hygiene
• Chemical control
• Receiving, storing,

transporting

• Pest control
• Food temperature control

12

Hazard Analysis

Process of collecting and evaluating information on hazards associated with food – biological, chemical, and physical

• Look for potential hazards that are

reasonably likely to occur in the operation

• Separate safety concerns from quality

concerns

1 3

CCPs – Example

CCPs for raw hamburger patties in a full-service kitchen (hazard is harmful bacteria)

• Receiving- not CCP
• Storing- not CCP
• Preparing- not CCP
• Cooking- CCP
• Holding – CCP
• Serving – not CCP

14

NO COOK – Questions to Consider

• Will this require a great deal of

preparation, making preparation time, employee health, and bare hand contact with ready-to-eat food a concern?

• Is food being served to a population

susceptible to foodborne illness?

15

NO COOK – Steps

Steps may vary according to kitchen and process

• Full-service (on-site) prepares, cooks, and serves

food in its own facility

• Central kitchen prepares and cooks food that is

transported to and served by satellite kitchens

• Satellite kitchen may receive hot and cold foods

that will need additional temperature controls before serving

16

NO COOK Process Flow

• A. Full-service kitchen
• Receive
• Store
• Prepare
• Hold
• Serve

17

SAME DAY SERVICE – Receive-Store-Prepare- Cook-Hold-Serve

• Food is prepared and cooked the same day

it is served

• Food usually passes through temperature

danger zone only once

• Minimal opportunity for

bacterial growth

18

SAME DAY SERVICE

Important procedures:

• Time and temperature controls
• Good sanitation and good personal hygiene

(especially handwashing) –Prevent cross-contamination

19

SAME DAY SERVICE Process Flow

• A. Full-service kitchen
• Receive
• Store
• Prepare
• Cook
• Hold
• Serve

20

COMPLEX – Receive-Store-Prepare-Cook-Cool- Reheat-Hold-Serve

• Food is prepared and cooked a day or so in

advance of being served

• Food is cooled and stored then reheated the

day it is served

• Used for food produced in large volumes

21

COMPLEX – Receive-Store-Prepare-Cook-Cool- Reheat-Hold-Serve

• Concern: food is likely to pass through

temperature danger zone several times

• Multiple step process
• Requires proper equipment and facilities to

handle volume

22

COMPLEX Process Flow

• A. Full-service kitchen
• Receive
• Store
• Prepare
• Cook
• Cool/Store
• Reheat
• Hold
• Serve

23

Monitoring (Measuring) Procedures

• Time and/or Temperature
• Indicates if critical limits are being met
• Indicates when loss of control and/or

deviation have occurred

• Provides written documentation for

verification of HACCP procedures

24

Developing Monitoring Procedures

Focus on each CCP and establish clear directions for:

• Who will monitor the CCP
• When and how often it will be monitored
• How the CCP will be monitored
• What equipment, tools, and materials will be

needed

25

Successful Monitoring

Identify who is responsible and train on:

• Why monitoring is important
• Proper monitoring procedures
• Proper way to use equipment
• CCPs
• Critical limits
• Methods for recording monitoring results
• What actions to take if there is a deviation

26

Corrective Actions

• Vary according to operation
• All corrective actions must be:

–Measurable and specific –Based on facts –Appropriate for normal working conditions

27

Examples of Corrective Actions

• Rejecting product when delivered at incorrect

temperatures or specifications

• Rejecting product that does not come from an

approved source

• Fixing all thermostats
• Modifying food handling procedures
• Discarding food if cross-contamination occurs

28

Verification

The step that confirms your HACCP program is working according to the plan It allows you to:

• Maintain effective food safety program
• Update program as needed

29

Verification Procedures

Three Types of Verification

• 1. Initial Verification
• 2. On-going Verification
• 3. Reassessment of the

HACCP plan

Ch 1- 3

Establishing Record Keeping Requirements

• 1. Records must be accurate
• 2. Records must contain enough information to

know if HACCP is performed correctly Easiest to implement if:

• Simple
• Part of employee’s daily routine

31

Examples of HACCP Records

• List of HACCP team and assigned duties
• Description of food, distribution, intended use, and

customers

• Standardized recipes
• Summary of hazard analysis
• Food process flow diagrams
• Steps that are CCPs
• Hazards of concern

32

Examples of HACCP Records

• Critical limits
• Monitoring procedures
• Corrective actions
• Verification procedures and schedule
• Record-keeping procedures
• Documentation of adequacy of HACCP plan
• Supplier certification records

33

Examples of HACCP Records

• Records indicating compliance with critical

limits

• Calibration logs
• Monitoring logs
• Deviation and corrective action logs
• Verification records
• Employee training records

34

Summary: Developing and Implementing the HACCP Plan

• Train HACCP coordinator/members of team
• Make HACCP team responsible for developing and

implementing HACCP plan

• Appoint teams to develop plans for specific menus
• Train employees on appropriate monitoring

procedures

• Develop forms and records to track and correct

problems

35

Summary: Developing and Implementing the HACCP Plan

• Develop a time line for HACCP implementation
• Continually apply monitoring, record-keeping,

corrective action procedures, etc.

• Regularly schedule verification activities
• Update plan as needed
• Be sure employees understand role of HACCP

and their responsibilities

Sample Plan

• A sample HACCP plan can be found under

“other documents” within CARS.

3 7

SY 2017-18 SNA 2019 HACCP Presentation SY 2019-2020