HACCP presentation

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HACCP presentation

  1. 1. HACCP PRESENTATIONS J ABED & AL SULAIMI CATERING GROUP LLC Raghavendra Adiga
  2. 2. HACCP SYSTEMWhat is HACCP? Hazard Analysis Critical Control Point Food Safety Management System It Identifies, Evaluate and Controls Hazards which are Significant for Food Safety Raghavendra Adiga
  3. 3. Prerequisite Programmes Building and Equipment design Cleaning and Sanitization Proper facilities Storage (Cold, Dry, Chemical)Service (Potable Water, ventilation) Personal Hygiene Hand Washing Good Hygienic Habits Raghavendra Adiga
  4. 4. Prerequisite programmes Maintenance Waste management Pest control Approved Suppliers Think Hygiene Staff Training Operational Adiga Raghavendra Control(policy, procedures, work instructions)
  5. 5. Seven Principles of HACCP1. Conduct Hazards Analysis2. Determine the Critical Control Points3. Establish Critical Limits4. Establish Monitoring System5. Establish Corrective Action6. Establish Verification Procedures7. Establish Documentation Raghavendra Adiga
  6. 6. HACCP PRINCIPLES1. Hazards Analysiswhat could go wrongIdentify the hazards that affects the processIdentify the steps that hazards likely to occurDecide which hazards are significantDetermine the measures necessary to control the hazards Raghavendra Adiga
  7. 7. FOOD HAZARDSPhysicalChemicalBiological Raghavendra Adiga
  8. 8. HACCP PRINCIPLES2. Critical Control Points (CCP)Most important points / steps wherethe control measure must be used toprevent, eliminate or reducethe hazards to an acceptable level Raghavendra Adiga
  9. 9. HACCP PRINCIPLES3. Critical LimitsSafety limits which separatethe acceptable from unacceptableEg: Cooking Temperature: Storing Temperatures: Food Temperatures: Raghavendra Adiga
  10. 10. HACCP PRINCIPLES4. Monitoring SystemSetup checks for control measures atCCP to confirm that the process isunder control and critical limits arenot exceeded Raghavendra Adiga
  11. 11. HACCP PRINCIPLES5. Corrective ActionDecide what to do whenCritical limit is breached. Raghavendra Adiga
  12. 12. HACCP PRINCIPLES6. VerificationProve that HACCP plan is working Raghavendra Adiga
  13. 13. HACCP PRINCIPLES7. DocumentationKeep recordsTemperature ChartsCleaning SchedulesPest Control RecordsEquipment Maintenance RecordsTraining RecordsDelivery ChecksNon conformance Reports Raghavendra Adiga
  14. 14. HACCP PROCESS FLOW MAP PURCHASE DELIVERY / RECEIPT STORAGE DRY CHILLED FROZEN THAWING D I PREPARATION SERVE COLD S P L A COOKING CHILLING SERVE COLD Y / S E R V HOT HOLDING RE-HEATING SERVE HOT I C E Raghavendra Adiga
  15. 15. HACCP PROCESS FLOW MAP PurchaseHazards Biologically, Physically and Chemically contaminated productsControls Approved Suppliers Raghavendra Adiga
  16. 16. HACCP PROCESS FLOW MAP DeliveryHazardsBiologically, Physically and Chemicallycontaminated productsControls Approved Suppliers Delivery vehicle inspection Visual checks of product and date codes Raghavendra Adiga
  17. 17. HACCP PROCESS FLOW MAP StorageHazardsContaminationMultiplication of BacteriaControlsMaintain correct temperaturesSegregation of productsStock rotation (FIFO / FEFO) Raghavendra Adiga
  18. 18. HACCP PROCESS FLOW MAP PreparationHazardsContaminationMultiplication of BacteriaControlsSeparation of raw and prepared foodColour coding systemClean and sanitized utensils and work areasMinimize handling and time keep at room temperature Raghavendra Adiga
  19. 19. HACCP PROCESS FLOW MAP CookingHazardsSurvival of Micro organismsControlsCook thoroughly toCore temperature 75oC Raghavendra Adiga
  20. 20. HACCP PROCESS FLOW MAP Food Holding Hazards Contamination and multiplication of bacteria Controls Hot Hold Cold HoldMaintain above 63oC Store below 5oCCover the food Cover the food Raghavendra Adiga
  21. 21. HACCP PROCESS FLOW MAP ServiceHazardsContaminationMultiplication of BacteriaControlsMaintain the correct temperaturesClean and sanitized utensilsMinimize handling Raghavendra Adiga
  22. 22. Seven Principles of HACCP1. Hazards Analysis2. Critical Control Points3. Critical Limits4. Monitoring System5. Corrective Action6. Verification7. Documentation Raghavendra Adiga
  23. 23. HACCP PROCESS FLOW MAP• Purchase• Delivery• Storage• Preparation• Cooking• Food holding• Service Raghavendra Adiga
  24. 24. Questions ? Raghavendra Adiga
  25. 25. The EndThank You Raghavendra Adiga

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