sanitation

1. Introduction
to
HACCP
and
Food Safety

2. HACCP SYSTEM
What is HACCP?
- Hazard Analysis
- Critical Control Point

3. Seven Principles of HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

4. HACCP PRINCIPLES
1. Hazards Analysis
what could go wrong
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the hazards

5. FOOD HAZARDS
Physical
Chemical
Biological

6. HACCP PRINCIPLES
2. Critical Control Points (CCP)
Most important points / steps where
the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level

7. HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable
Eg: Cooking Temperature:
Storing Temperatures:
Food Temperatures:

8. HACCP PRINCIPLES
4. Monitoring System
Setup checks for control measures
CCP to confirm that the process is
under control and critical limits are
not exceeded
a
t

9. HACCP PRINCIPLES
5. Corrective Action
Decide what to do when
Critical limit is breached.

10. HACCP PRINCIPLES
6. Verification
Prove that HACCP plan is working

11. HACCP PRINCIPLES
7. Documentation
Keep records
Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports

12. Food Safety

13. Causes of Contamination
Causes of Contamination
Cross
Contamination
Poor Personal
Hygiene
Improper Clean and
Sanitation

14. Cross Contamination
High risk of cross - contamination during
preparation because food is in contact with
hands, surfaces, equipment & raw food could
contaminate cooked food.
Also food is in the danger zone i.e. between 5
- 65ºC.

15. Poor Personal Hygiene
Poor Personal Hygiene Occur when food Handlers:

16. Prevention:
To prevent food poisoning using good personal hygiene, follow these tips:
 wash and dry your hands thoroughly before handling food, and wash and dry
them again frequently during work
 dry your hands with a clean towel, disposable paper towel or under an air dryer
 never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling
or food storage area
 never cough or sneeze over food, or where food is being prepared or stored
 wear clean protective clothing, such as an apron
 keep your spare clothes and other personal items (including mobile phones)
away from where food is stored and prepared

17. Conti……
 tie back or cover long hair
 keep fingernails short so they are easy to clean, and don’t wear nail
polish because it can chip into the food
 avoid wearing jewellery, or only wear plain-banded rings and sleeper
earrings
 completely cover all cuts and wounds with a wound strip or bandage
(brightly coloured waterproof bandages are recommended
 wear disposable gloves over the top of the wound strip if you have
wounds on your hands
 change disposable gloves regularly
 advise your supervisor if you feel unwell, and don’t handle food.

18. Improper Clean and Sanitation

19. Questions
?

20. The End
Thank
You