The Importance of Drainage which
forms a Pre-Requisite to the supporting
structure of HACCP
The Society of Public Health E...
Agenda
Legislation




Hygiene Management is essential and
Regulation (EC) 852/2004 applies to all food
businesses and food ope...
Introduction To HACCP

H
A
C
C
P

Hazard
Analysi
s
Critical
Control
Points
Food Safety Management &
HACCP
Food business operators have a legal
responsibility to implement a Food
Safety Management S...
The 7 Principals of HACCP
The Seven Principles of HACCP:

1. Conduct a Hazard Analysis
2. Determine Critical Control Point...
Decision Tree

Principal 2– Determine Critical Control Points
Introduction To HACCP
HACCP History

1957 – NASA and USSR start the SPACE RACE

The USA and USSR race for SPACE
DOMINANCE ...
Introduction To HACCP
HACCP History

1960’s – First MANNED Space Flights Planned

Food Safety Identified as a SIGNIFICANT ...
Introduction To HACCP
HACCP History

1960’s – NASA & Pilsbury design the HACCP
system
Hazard Analysis Critical
Control Poi...
Introduction To HACCP
HACCP History

1970’s – HACCP adopted for Food Safety within the
USA

The US Food and Drug Administr...
Introduction To HACCP
HACCP History

1980’s – Use of HACCP system spreads in USA and
Europe

The need for Global Trade Sta...
Introduction To HACCP
HACCP History

1990’s – World Health Organisation adopts HACCP

Rising numbers of Food Poisoning cas...
Introduction To HACCP
HACCP History

1990’s – HACCP Legislation Introduced in the
EU

The EU makes HACCP a Legal Requireme...
Introduction To HACCP
HACCP is a

•Proactive
•International
•Food

Safety
System
Introduction To HACCP
HACCP FOCUSES on CRITICAL AREAs
Like Storage Temperatures in the Fridge

... or the Detection of Met...
Introduction To HACCP
By Focusing ONLY on CRITICAL AREAS we can:

Save Time
Save Money
Be more
FOCUSED
Introduction To HACCP
HACCP COMPLIMENTs other Management Systems:

Quality Systems
Hygiene
Pest Control
Introduction To HACCP
HACCP is INTERNATIONALLY ACCEPTED:

Across the EU
In the USA
... World Wide
Introduction To HACCP
HACCP ASSURES:

SAFER Food
HAPPY Customers
Better BUSINESS
Introduction To HACCP
Some people see HACCP as:

Too TECHNICAL
TIME Consuming

A PAPER Chase
Introduction To HACCP
However, most people see Food Safety as:

A RESPONSIBILITY that
needs

EXPERTISE &
PROFESSIONALISM
Introduction To HACCP
A Proactive HACCP Approach is Required Because of:

Long Failure Detection
Times
Traditional Monitor...
Introduction To HACCP
HACCP Must Work With Other Systems Because:

Prerequisite Programs Focus on The Basics
HACCP Focuses...
Introduction To HACCP
Management Responsibilities For HACCP

Legal Responsibility – Food Safety
Regulations
Moral Responsi...
Introduction To HACCP
Consequences of Non Compliance

Illness & Death Of Customers

Large Fines - Food Safety Act 1990
Los...
Prerequisites

Review System & Procedures

Audit & Verification
(corrective action and non conformance management)

HACCP ...
Prerequisites
Pre-requisite Programs (PRP’s) Come First!
PRP’s can be seen as the ‘Foundation Stone’ of any HACCP System
a...
Prerequisites
Pre-requisite Programs (PRP’s):
Before attempting HACCP there are certain basics that need to
be in place al...
Pre-requisite Programmes
HACCP does not replace pre-requisite
programmes.
 HACCP is only effective when built on
this fou...
Prerequisites
Raw
Material
Controls
Personnel
Hygiene
& Training

Operationa
l Control

Sanitation &
Maintenance

HACCP

B...
Prerequisites – Pest Control
Pre-requisite Programs (PRP’s):
•

Pest Control

We need to be sure that we have good Pest Co...
Prerequisites –
Cleaning & Disinfection Systems
Pre-requisite Programs (PRP’s):
•

Cleaning & Disinfection Systems

We nee...
Prerequisites – Waste
Management
Pre-requisite Programs (PRP’s):
•

Waste Management

We need to be sure that waste is sto...
Prerequisites –
Pre-planned Maintenance
Pre-requisite Programs (PRP’s):
•

Pre-planned Maintenance

We need to ensure that...
Prerequisites –
Hygienic Premises Design
Pre-requisite Programs (PRP’s):
•

Hygienic Premises Design

We need to ensure th...
Design & Layout
Floors should be constructed to allow
adequate drainage and maintenance
 Adequate Drainage Systems should...
Equipment Location


Equipment should be located so that
it:
• Permits adequate maintenance and
cleaning
• Functions in a...
Grease Traps
• Grease traps should be large enough to
allow adequate time for fat to separate.
• They should be emptied as...
Summary
 Regulation (EC) 852/2004 applies to
all food businesses and food
operators
 Drainage is a Pre-Requisite of
HACC...
HACCP Guide Ltd

Thank

you

www.haccpguide.co.u
k
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Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Management Systems

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Grease Management and Hazard Control

Food preparation and production in commercial kitchens or food processing factories naturally generate fats, oils and grease (FOG) in the waste water which can quickly lead to a build-up of solid residues in the drainage system restricting efficient flow of waste water and ultimately create blockages that can result in flooding of the food preparation area.

Unless adequate steps are taken to effectively manage FOG at source, local health and hygiene management is under extreme risk from the effects of odour, contaminated water and vermin. There area number of methods available to the specifier and user to manage FOG and an appreciation of the merits and disadvantages of each
system will be provided along with performance indicators.
Hygiene management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre-requisite to the supporting structure of HACCP.

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  • In the 1960’s
  • Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Management Systems

    1. 1. The Importance of Drainage which forms a Pre-Requisite to the supporting structure of HACCP The Society of Public Health Engineers (Scotland) is pleased to be hosting tonight's event covering Grease Management & Hazard Control. This is the first CPD Technical Event of 2014 and this presentation is by our 2nd speaker Gary Haro. Gary Haro, Director  HACCP Guide Ltd    HACCP Guide Ltd 28th January 2014
    2. 2. Agenda
    3. 3. Legislation   Hygiene Management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre -requisite to the supporting structure of HACCP.
    4. 4. Introduction To HACCP H A C C P Hazard Analysi s Critical Control Points
    5. 5. Food Safety Management & HACCP Food business operators have a legal responsibility to implement a Food Safety Management System based on the principals of HACCP  HACCP systems prioritise controls so that resources are concentrated on the points critical to food safety;  Cooking  Cooling  Storage of High-Risk food 
    6. 6. The 7 Principals of HACCP The Seven Principles of HACCP: 1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Document the system
    7. 7. Decision Tree Principal 2– Determine Critical Control Points
    8. 8. Introduction To HACCP HACCP History 1957 – NASA and USSR start the SPACE RACE The USA and USSR race for SPACE DOMINANCE begins as the Russians successfully launch Sputnik 1.
    9. 9. Introduction To HACCP HACCP History 1960’s – First MANNED Space Flights Planned Food Safety Identified as a SIGNIFICANT RISK to the MISSION
    10. 10. Introduction To HACCP HACCP History 1960’s – NASA & Pilsbury design the HACCP system Hazard Analysis Critical Control Points .... What DOUGHBALL thought that up? HACCP Implemented at Pilsbury Corporation to test the system’s effectiveness
    11. 11. Introduction To HACCP HACCP History 1970’s – HACCP adopted for Food Safety within the USA The US Food and Drug Administration adopted HACCP in Low Acid Canned Foods in order to reduce the growing number of food poisoning cases
    12. 12. Introduction To HACCP HACCP History 1980’s – Use of HACCP system spreads in USA and Europe The need for Global Trade Standards spread HACCP world wide.
    13. 13. Introduction To HACCP HACCP History 1990’s – World Health Organisation adopts HACCP Rising numbers of Food Poisoning cases world wide lead the World Health Organisation to advocate HACCP as the recommended way to ensure better food safety standards.
    14. 14. Introduction To HACCP HACCP History 1990’s – HACCP Legislation Introduced in the EU The EU makes HACCP a Legal Requirement and all EU Countries implement HACCP Laws
    15. 15. Introduction To HACCP HACCP is a •Proactive •International •Food Safety System
    16. 16. Introduction To HACCP HACCP FOCUSES on CRITICAL AREAs Like Storage Temperatures in the Fridge ... or the Detection of Metal in Food or Cooking Temperatures
    17. 17. Introduction To HACCP By Focusing ONLY on CRITICAL AREAS we can: Save Time Save Money Be more FOCUSED
    18. 18. Introduction To HACCP HACCP COMPLIMENTs other Management Systems: Quality Systems Hygiene Pest Control
    19. 19. Introduction To HACCP HACCP is INTERNATIONALLY ACCEPTED: Across the EU In the USA ... World Wide
    20. 20. Introduction To HACCP HACCP ASSURES: SAFER Food HAPPY Customers Better BUSINESS
    21. 21. Introduction To HACCP Some people see HACCP as: Too TECHNICAL TIME Consuming A PAPER Chase
    22. 22. Introduction To HACCP However, most people see Food Safety as: A RESPONSIBILITY that needs EXPERTISE & PROFESSIONALISM
    23. 23. Introduction To HACCP A Proactive HACCP Approach is Required Because of: Long Failure Detection Times Traditional Monitoring Methods Inadequate Avoids Costly Food Recalls
    24. 24. Introduction To HACCP HACCP Must Work With Other Systems Because: Prerequisite Programs Focus on The Basics HACCP Focuses on Process Related Safety Issues Food Safety Affects Quality & Vice Versa Management ‘Loops’ need to work effectively with HACCP
    25. 25. Introduction To HACCP Management Responsibilities For HACCP Legal Responsibility – Food Safety Regulations Moral Responsibility – Customer Duty Of Care Business Responsibility – Employee Duty Of Care Employee Responsibility – Legal & Moral Responsibility
    26. 26. Introduction To HACCP Consequences of Non Compliance Illness & Death Of Customers Large Fines - Food Safety Act 1990 Loss Of Reputation Loss of Customers Business Closure
    27. 27. Prerequisites Review System & Procedures Audit & Verification (corrective action and non conformance management) HACCP System (hazard identification, control, monitoring and corrective action.) Prerequisite Programs (hygienic design, cleaning, pest control, etc.) M o d i f y
    28. 28. Prerequisites Pre-requisite Programs (PRP’s) Come First! PRP’s can be seen as the ‘Foundation Stone’ of any HACCP System and they help with: Managing the ‘basics’ of food safety • Allowing HACCP focus on REAL hazards • Management Processes • Industry Best Practice •
    29. 29. Prerequisites Pre-requisite Programs (PRP’s): Before attempting HACCP there are certain basics that need to be in place already, these are called PRP’s for short and they are: • Raw Material Controls • Personnel Hygiene & Training • Building & Equipment Design • Trace & Recall Procedures • Pest Control Systems • Waste & Drainage Control • Sanitation & Maintenance • Operational Control
    30. 30. Pre-requisite Programmes HACCP does not replace pre-requisite programmes.  HACCP is only effective when built on this foundation.  Pre-requisites  May also be known as  ◦ PRP’s ◦ Good Hygiene Practice (GHP) ◦ Good Manufacturing Practice (GMP)
    31. 31. Prerequisites Raw Material Controls Personnel Hygiene & Training Operationa l Control Sanitation & Maintenance HACCP Building & Equipment Design Trace & Recall Procedure s Waste & Drainage Control Pest Control Systems
    32. 32. Prerequisites – Pest Control Pre-requisite Programs (PRP’s): • Pest Control We need to be sure that we have good Pest Control and Detection systems in place so that we minimise the risk of Infestations. In practice this means that we: • Appoint a Pest Control Company • Have good Pest Prevention & Detection measures in place • Maintain records on Pest Issues and Corrective Actions taken
    33. 33. Prerequisites – Cleaning & Disinfection Systems Pre-requisite Programs (PRP’s): • Cleaning & Disinfection Systems We need to be sure that all processing equipment and food rooms cleaned on a regular basis and that we can monitor levels of cleanliness. In practice this means that we: • • Require a Cleaning Schedule Provide professional Cleaning Equipment and Chemicals • Keep records of Cleaning and Micro Results records on all Corrective Actions taken • Maintain
    34. 34. Prerequisites – Waste Management Pre-requisite Programs (PRP’s): • Waste Management We need to be sure that waste is stored and processed properly and it does not encourage pests or cause cross contamination. In practice this means: • Waste stored in professional waste bins • Regular removal of waste • Waste stored in areas away from food processing waste and its removal from site • Records of
    35. 35. Prerequisites – Pre-planned Maintenance Pre-requisite Programs (PRP’s): • Pre-planned Maintenance We need to ensure that the drainage system in use such as BioChemical Systems, and Grease Separators are well maintained and do not breakdown or malfunction. In practice this means: • Regular service of equipment • A Maintenance Schedule • Engineers trained in Hygiene Practices • Records of maintenance carried out
    36. 36. Prerequisites – Hygienic Premises Design Pre-requisite Programs (PRP’s): • Hygienic Premises Design We need to ensure that the premises that we store and prepare food in has been designed and is kept in a hygienic manner in order to PROTECT food from Contamination. In practice this means: • Smooth, non porous surfaces • Easy to clean equipment • Modern wall cladding • Adequate drainage, and the • Location of Grease Traps and Separators outside Food Preparation areas
    37. 37. Design & Layout Floors should be constructed to allow adequate drainage and maintenance  Adequate Drainage Systems should be provided  They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided  Site Grease Management System outside food processing or production 
    38. 38. Equipment Location  Equipment should be located so that it: • Permits adequate maintenance and cleaning • Functions in accordance with it’s intended use • Facilitates good hygiene practices, including monitoring
    39. 39. Grease Traps • Grease traps should be large enough to allow adequate time for fat to separate. • They should be emptied as frequently as necessary and, as the contents may be foul-smelling and obnoxious, traps should be positioned outside food rooms. • Inspection chambers should be placed outside food rooms  (but if unavoidable they must be airtight)
    40. 40. Summary  Regulation (EC) 852/2004 applies to all food businesses and food operators  Drainage is a Pre-Requisite of HACCP  (Article 5 (1) Location of Drainage System – Grease Traps and Separators (1st Choice is outside food rooms)  Choice of Drainage System should be adequate for intended use  Designed to include adequate Cleaning and Maintenance 
    41. 41. HACCP Guide Ltd Thank you www.haccpguide.co.u k

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