Transcript Slide 1

HACCP
HACCP
FOOD HYGIENE
All conditions and measures
necessary to ensure the safety
and suitability of food at all stages
of the food chain
HACCP
FOOD SAFETY
Assurance that food will not cause harm
to the consumer when it is prepared
and / or eaten according to its
intended use.
HACCP
FOOD SAFETY ASSURANCE
HACCP is a method of
food safety assurance

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It identifies what we need to do to
make food safe
It makes sure that what is planned
is correctly implemented
HACCP
QUALITY
Types of Quality:
 Organoleptic quality (Senses)

Functional quality (e.g. convenience,
shelf-life or “keepability”)

Nutritional quality

Hygienic quality (safety)
HACCP
QUALITY CONTROL
A system for maintaining standards
in production or in a product,
especially by inspecting samples
of the product
Webster’s Dictionary (1980)
HACCP
QUALITY ASSURANCE
All planned and systematic actions
necessary to provide adequate
confidence
that a product or service will satisfy
given
requirements for quality
(ISO/UNCTAD/GATT)
HACCP
HACCP CONCEPT

Identification of potential food
safety problems

Determination of how and
where these can be prevented

Description of what to do and
training of the personnel

Implementation and recording
HACCP
Objectives of application of HACCP
Prevention of
Foodborne Illness
Reduction
of costs
of food
analyses
More efficient
quality assurance
system
Reduction
of losses due
to product recall
Protection of reputation
HACCP SYSTEM
Hazard
Analysis
Critical
Control
Points
Danger, Risk
Discovering, Researching
Of Immense Importance
Checking, Managing
Steps, Events
HACCP PRINCIPLE NO 1
Conduct a hazard analysis
 What is a hazard?
• Any biological, chemical or physical
property which may cause a food to
be unsafe for human consumption
HAZZARD VS RISK
 Hazards are evaluated based on the
importance of the danger, the
seriousness of the danger as well as
the frequency of occurrence
 Risks are evaluated based on the
probability that a hazard could
occur
BACTERIA AND VIRUSES
 Bacteria are germs producing
toxins either in the food or inside
the body
 Viruses are microscopic
pathogens that multiply in the
living cells of their host
 Your objective: reduce bacterial
and viral contamination on PHF’s
CRITICAL FOOD
Foods with
 high protein contents
 high carbohydrate contents
 high fat content
 Foods that grow over or in soil
 Foods that come into contact with organic
matters
= POTENTIALLY HAZARDOUS FOODS (PHF’S)
CRITICAL FOOD
Common hazards in meat and meat
products:

Salmonella

Staphylococcus aureus
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Clostridium perfringens

Clostridium botulinum
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Escherichia coli

Listeria monocytogenes

Parasites
CRITICAL FOOD
Common Hazards in Milk
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Salmonella
Listeria monocytogenes
Escheridia coli
Staphillococcus aureus
Clostridium botulinum
Campylobacter jejuni
CRITICAL FOOD
Common Hazards in poultry and
poultry products

Salmonella
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Campylobacter jejuni

Clostridium perfringens

Staphylococcus aureus

Listeria monocytogenes
CRITICAL FOOD
Common Hazards in eggs and egg
products
Salmonella !
CRITICAL FOOD
Common Hazards in Fish and Shellfish
Bacteria
Clostridium botulinum

Vibrio vulnificus

Listeria monocytogenes
Parasites

Viruses

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Hepatitis A virus
Norwalk virus
CRITICAL FOOD
Common Hazards in vegetables, fruits
and nuts
Bacteria

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Salmonella
Listeria monocytogenes
E. coli
Clostridium botulinum
Hepatitis A
Parasites
Moulds
CAUSE & EFFETCT DIAGRAM
MATERIAL
MACHINES
PROBLEM
ENVIRONMENT
MANPOWER
METHODS
HACCP PRINCIPLE NO 2

Determine the critical control points
CRITICAL CONTROL POINTS
Any operation/practice/procedure where a
preventive or control measure can be applied
which would
 eliminate/remove a hazard
 prevent a hazard
 lessen the risk a hazard will happen
Measurable or quantifiable, usually involves a
PHF
HACCP PRINCIPLE NO 3

Set the critical limits for each critical
control point
TDZ
Temperature
Danger
Zone
HACCP FATTOM
Factors Affecting Bacterial or Viral
Growth
FATTOM:
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Food
Acidity
Time
Temperature
Oxygen
Moisture
HACCP PRINCIPLE NO 4
Establish Monitoring Procedures
Measurable
 Frequent
 Accurate
 Recorded
 Verifiable
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The temperature of all refrigerators (0°-5°) and freezers (-18°) should be checked at least once every day.
Fridge / Freezer no
Location:
Week:
HACCP PRINCIPLE NO 4
FRIDGE & FREEZER TEMPERATURE RECORD SHEET
The temperature of all refrigerators (0°-5°) and freezers (-18°)
should be checked at least once every day.
Fridge / Freezer no
Location:
Week:
Responsible:
TEMPERATURE MEASURED
Time Mon
Tue
Wed
Thu
Fri Sat Sun
Variance
Initials
Action taken
RECEIVING TEMPERATURE & QUALITY RECORD
Delivered fresh food items must be at the right temperature and must match
the defined quality standards. Frozen food must be at -18°, dairy products
at 0°-5°
Date
Time
Supplier
Product
name
Quality
Temp.
ºC
Action taken if
Initials
temperature too
high / quality not
met
COOKING TEMPERATURE RECORD
Hot food has to be kept above 63ºC. At the end of cooking/reheating,
foods such as joints of meat etc. must reach a core temperature of at
least 80ºC.
Temperatures must be measured with a clean (sanitized) probe
thermometer.
Date/
time
01.09.2012
Food
Roast
Beef
Measurement
point
Temp.
ºC
Action taken if
temperature too low
End of
cooking
65ºC
Returned to oven for
20 min. Probed: 85ºC
Initials
SvN
Readings that do not fall in the optimal ranges must be reported to the
manager. Corrective action must be noted if temperatures fall outside of
appropriate range.
HACCP PRINCIPLE NO 5
Take Corrective Actions
 what should you do if…
 specific
 planned
 verifiable
 recorded
HACCP PRINCIPLE NO 6
Verification
 Those activities other than
monitoring that determine:
The validity of the plan
That the system is
operating according to
the plan
Q&A