Transcript hazard

INTRODUCING A FOOD
MANAGEMENT SYSTEM FOR
HOSPITALS
(HACCP)
Principle Behind HACCP
SAFE INGREDIENTS + SAFE PROCESS =
A SAFE PRODUCT
Definitions – Important to Understand
• HAZARD – Anything that may cause a food to
become unsafe for humans to eat
• RISK – The probability of that hazard occurring
Definitions
HAZARD = Risk of serving uncooked chicken to
Patients / Customers
CONTROL
RISK = What is the likelihood of this occurring ?
WHAT TYPE OF HAZARDS CAN EXIST
IN A CATERING FACILITY…
PHYSICAL
HAZARDS
BIOLOGICAL
CHEMICAL
Existing Essentials Requirements
Before the implementation of HACCP
- See Annex A -
• High standards of design & maintenance MUST
already exist in the kitchen & ancillary areas
• Staff MUST already be suitably trained and be
receiving regular good in-house food hygiene training
• Senior Management MUST fully support the HACCP
concept with equal support given to the Food Services
Manager in provision of time & resources
Understand the 4 C’s Concept
• C – Good Hygiene practice prevents Cross
Contamination
• C–
Effective Cleaning removes harmful
bacteria and stops them spreading
• C – Effective Chilling prevents harmful
bacteria multiplying
• C – Thorough Cooking kills bacteria
STAGE 1 – DEVELOPING A HACCP PLAN
TASK
1.
2.
3.
4.
5.
The HACCP Team Should:
Assemble a
HACCP Team
Describe Food
&
Distribution
Describe the
Consumers
Create Flow
Diagrams
Verify the
Flow Diagrams
1.1.Give
a description of the food,
Food
Services Supervisor
1. The
purpose ofprocessing
this
ingredients,
RECEIVING
is
to
provide
a
clear
and delivery to their
2.methods
Dietician
1.outline
These
visitors, staff and
ofwill
thebe
steps
customers.
STORING
The
Team Chef
should perform
an
patients.
3.
Head
involved
in theof the operation to
onsite
review
2. Include all possible menu
Items
PREPARING
process
2.4.
Some
may
have
specific
Control
Nurse
verify
thepatients
accuracy
of menus
the
flow
&Infection
special
occasion
dietary needs e.g. low sugar
diagram
COOKING
External
Advisors
3.5.(diabetics),
Similar
foods
them
or group
specific
allergies
together
to be
e.g.
nuts e.g. raw meatSERVIING
chilled, placed in a heated
servery or trolley then served
EXAMPLE FLOW PLAN
Purchase of Raw Chicken
& Ingredients
PURCHASE
DELIVERY
Storing (Freezer)
DRIED GOODS STORAGE
Producing Curry Chicken
Defrosting (Fridge)
CHILLED FOOD STORAGE
Prep (Cleaning, portioning,)
FREEZER STORAGE & DEFROSTING
Cooking
FOOD PREPERATION
COOKING
COOLING
RE-HEATING
Hot – Holding (Bain Marie)
Plating Line
Trolley Delivery
SERVERY
Serving
PLATING UP TROLLY & DELIVERY
PURCHASE
RECEIPT
EXAMPLE FLOW PLAN
CHILLED
FROZEN
STORAGE
DRY
PREPERATION
COOKING
SERVE HOT
SERVE COLD
CHILL
HOT HOLD
COLD HOLD
RE-HEAT
SERVE HOT
SERVE COLD
SERVE HOT
There Are 7 Stages of HACCP
1. Conduct a hazard analysis i.e. look for hazards
2.
3.
4.
5.
6.
7.
Determine the Critical Control Points (CCP’s)
Implement effective controls at the CCP’s
Implement monitoring systems at the CCP’s
Establish Corrective Actions
Verify & Review Procedures
Establish record keeping and documentation
procedures
PURCHASE
RECEIPT
WHAT AREA DO YOU THINK
IS MOST IMPORTANT TO
MAINTAIN FOOD
SAFETY??
CHILLED
FROZEN
STORAGE
DRY
PREPERATION
COOKING
SERVE HOT
SERVE COLD
CHILL
HOT HOLD
COLD HOLD
RE-HEAT
SERVE HOT
SERVE COLD
SERVE HOT
STAGE No1: - Carry out a Hazard
Analysis of the Catering Operation
REMINDER:
WHAT
HAZARDS
MAY EXIST
IN A
CATERING
OPERATION
PHYSICAL
BIOLOGICAL
CHEMICAL
Example of a Hazard Analysis Form: (See Form A)
STEP
Purchase
and Delivery
Storage
Preparation
Cooking
Cooling
Chilled
Storage
Hot Holding
Re-Heating
Serving
HAZARDS
WHAT
COULD GO
WRONG?
CONTROL
WHAT CAN I
DO ABOUT IT?
CONTROL
ADEQUATE
(Y/N)
IS THIS CONTROL
CRITICAL TO ENSURE
THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
MONITORING
HOW CAN I
CHECK?
WHO
DOES THE
CHECK?
CORRECTIVE
ACTIONS
WHAT IF IT’S
NOT
ALRIGHT?
Example of a Hazard Analysis Form: (See Form A)
STEP
HAZARDS
WHAT COULD
GO WRONG?
Biological:
- growth of bacteria.
Purchase
and
Delivery
- cross
contamination of
bacteria from raw to
ready to eat food.
Physical
- Pest contamination
- Mold
Chemical
- Cleaning agents
contamination
- Pesticides
Biological:
Storage
- growth of
bacteria.
- Cross
contamination
CONTROL
WHAT CAN
I DO
ABOUT IT?
CONTROL
ADEQUATE
(Y/N)
STAGE No2 : - Determine the Critical
Control Point (CCP’s)
STEP
HAZARDS
WHAT
COULD GO
WRONG?
CONTROL
WHAT CAN I
DO ABOUT IT?
CONTROL
ADEQUATE
(Y/N)
IS THIS CONTROL
CRITICAL TO ENSURE
THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
Purchase
and Delivery
Storage
Preparation
Cooking
Cooling
Chilled
Storage
Hot Holding
Re-Heating
Serving
Critical..??
STAGE No2 : - Determine the Critical
Control Point (CCP’s)
• A CCP is an identifiable point in a process whereby a control or
safety measure MUST be applied to remove a hazard from a food
or a step which is required to make the food safe e.g.:
• Example 1: Cooking A Burger From Raw.
If the burger is undercooked, any harmful bacteria present in the
meat will not be destroyed and the surviving bacteria could give
your customer food poisoning. In this example, ‘cooking’ is a
Critical Control Point (CCP) in the food preparation process.
STAGE No2 : - Determine the Critical Control
Point (CCP’s)
Example 2: Cooling Rice.
If recently cooked rice is cooled too slowly, it
could give your customer food poisoning. In this
example, ‘cooling’ in a food process is a Critical
Control Point (CCP).
STAGE No2 : - Determine the Critical Control
Point (CCP’s)
Example 3: Preparing Raw Vegetables for Cooking.
A person is preparing raw vegetables by peeling and washing
them. Is this a critical control point?
Example 4: Preparing Raw Vegetables For A Salad.
A person is preparing raw vegetables for inclusion into a salad bar.
Is this a critical Control Point
THE CCP DECISION TREE:
Setting Of Critical Limits at Identified
CCP’s
• You’ve identified a area in the food process which
needs to controlled to ensure food is prepared safely.
• You now need to set a “Critical Limit” i.e. what factor
needs to be measured and / or controlled to ensure
food is safe to eat e.g. time/temperature, concentration
of chlorine
• An example of a critical limit, may be that already set
by law or regulation (such as in the SASC "Poultry
must be cooked so that all parts reach a minimum of
165oF (74oC))"
STAGE No3: - Implement Effective
Controls at the Identified CCP’s
1.
In setting any critical limit it must be based on common sense and recognized as
a control which will prevent, eliminate or reduce a hazard to an acceptable level.
2.
Record
you as:
A critical limit maybe
basedwhat
upon CCPs
factors such
have introduced onto
your HACCP Record
- Temperature
Sheet
- Time
- Physical parameters
- Available Chlorine e.g. used to disinfect ready to eat fruit & vegetables
- Preventing Cross- Contamination
STEP
Cooking
HAZARDS
WHAT
COULD GO
WRONG?
CONTROL
WHAT CAN I
DO ABOUT
IT?
CONTROL
ADEQUATE
Insufficient
cooking time.
Correct Time
for cooking.
Survival of
bacteria …..
Correct temp
achieved
No –
Additional
staff
awareness
training
required by
staff
……..
Cooling
(Y/N)
IS THIS CONTROL
CRITICAL TO
ENSURE THE FOOD
IS SAFE TO EAT? CCP? (Y/N)
Yes – Temperature
checks conducted on
every batch.
Temperature results
are recorded.
MONITORING
HOW CAN I
CHECK?
WHO
DOES
THE
CHECK
?
CORRECTIVE
ACTIONS
WHAT IF IT’S
NOT
ALRIGHT?
Monitoring:
• Can be very simple from
using your human senses:
• And / or you can use
technical equipment:
Whatever method you use to have a successful
HACCP program you must physically record the
results of your monitoring.
Monitoring Must Be:
•
•
•
•
Accurate - Be aware of false or same readings
Representative – Batch monitoring / product size
Unbiased – Staff should not change results
Competently Done – Conducted by competent /
trained staff who know what they are doing and can
implement corrective action.
• Timely – Carried out regularly and in a timely manner
• Supervised – Check the records. Enforce the checks
HAZARD STAGE No5: Establish Corrective Action
So you’ve identified a PROBLEM or potential
failure in one of your food processes –
What are you going to do to correct it?
1st response – Protect the consumer
and deal with the Food
2nd response – Deal with the cause.
Investigate & identify
the cause of the
problem & correct it.
Examples of Corrective Actions:
In any Corrective Action
scenario, you need to ask
yourself the following
questions:
1.
2.
3.
4.
Example 1. Chicken probed on removal
from oven is 69oC (156oF) core temp
What is the problem?
Chicken is undercooked
Where / how can it be dealt with?
Return it to the oven
When will it be dealt with?
Who can deal with it?
WHAT DO YOU
THINK ?
Until core temp >75oC (165oF) min 30sec
By Master chef who:
1st - Protects the consumer by not
allowing the undercooked poultry to
be served to patients.
2nd - Corrects the cause of noncompliance e.g. returns the chicken
to the oven for a longer time
Examples of Corrective Actions:
As before In any Corrective
Action scenario, you need to
ask yourself the following
questions:
1.
2.
3.
4.
Example 2. Delivery of dairy food from local
supplier in an un-refrigerated vehicle
What is the problem ?
Milk, yogurts and cream all warm to touch
Where can it be dealt with ?
Prior to receipt of food by the catering unit
When can it be dealt with ?
Who can deal with it ?
WHAT DO YOU
THINK ?
Reject delivery & return it to supplier
By Master chef who:
1st - Protects the consumer by not
allowing the potentially high risk
un-refrigerated dairy products to be
used for catering purposes.
2nd - Corrects the cause of noncompliance e.g. rejects delivery &
reassess competency of supplier
HAZARD STAGE No5: - Establish
the Corrective Actions
Your Corrective Actions must be written into your HACCP plan. It
is essential that staff are trained accordingly on all these
Corrective Actions and know what to do.
HAZARDS
WHAT COULD
GO WRONG?
CONTROL
WHAT CAN I DO
ABOUT IT?
CONTROL
ADEQUATE
Insufficient
cooking time.
Correct Time for
cooking.
Survival of
bacteria
Correct temp
achieved
No – Additional
staff awareness
training required
by staff
……….
……..
STEP
Cooking
…………
Cooling
………………
(Y/N)
………..
…………….
IS THIS CONTROL
CRITICAL TO ENSURE
THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
MONITORING
HOW CAN I
CHECK?
WHO
DOES
THE
CHECK?
Yes – Temperature checks
conducted on every batch.
Check core temp
>72oC
Temperature results are
recorded
Complete
temperature
records
Chef,
Masterchef
……………..
…………………
………….
CORRECTIVE
ACTIONS
WHAT IF IT’S
NOT ALRIGHT?
HAZARD STAGE No6: - Verify & Review
Procedures
VERIFICATION
“…checking that the
safety measures that
you have implemented
are working correctly..”
i.e. correct temp & time
visual checks etc
Check It &
Review It?
What else can you
see that may be
wrong
here?…..look…
Consider reviewing the HACCP plan
when:
• Operations Change e.g. new equipment
• Consumer Groups Change e.g. new
patients, diabetics
• Indication of HACCP plan failure e.g. insect
found in food or complaints of food being cold
HAZARD STAGE No7: - Establish
Records and Documentation Procedures
Use the Hazard Plan & Examples Template Forms (A-N)
Located in the Safer Food Better Business Folder
A.
Hazard Analysis Forms
B.
Approved Hospital Suppliers List
C.
Delivery Check Record
D.
Fridge Temperature Checks
E.
Freezer Temperature Checks
F.
Defrosting Temperature/Time Checks
G.
Cooking Temperature Records
H.
Servery Temperature Records
I.
Trolley Temperature Records
J.
Training Records
K.
Cleaning Schedule
L.
Pest Control Records
M. Probe Thermometer Maintenance Records
N.
Internal Audit
O.
HACCP Diary Planner
ANNEX PAGES IN FOOD SAFETY
GUIDANCE NOTES
• A – Essential Programs Needed Before The
Implementation of HACCP
• B – Useful Guidelines For Typical Hospital
• C – Tips on the Correct Use of Thermometers
• D – Food Safety Training Programs
HAZARD STAGE No7: - Establish
Records and Documentation Procedures
Questions that you constantly need to ask…..
Check your records
ArePeriodically
all your employees
trained?
review
Physically
check
Any
Any
new
customer
chemicals
every
daily
or weekly.
Do they
understand
your
your
HACCP
system
–
potentially
hazards.
recording
procedures
and what
Are your
control
changes
needed?
complaints?
used?
toany
do
ifbeing
something
goes wrong?
Do
not
assume…
adequate
FINALLY…….
ANY QUESTIONS?
WHAT NOW!
•
•
•
•
•
Complete the Hazard Analysis Form
Amend your Policies & Procedures
Amend Monitoring / check forms
Train Your Staff
Revisit Date…….
Assignment
• Hend Ahmed Ibrahim.
Recommended text book
• Janet Brown