Haccp Presentation1


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Haccp Presentation1

  2. 2. WHAT’S HACCP? An international set of general rules dealing with many aspects of food safety and hazard analysis. HACCP: Hazard Analysis Critical Control Point
  3. 3. HACCP 7 principles <ul><li>Analyse hazards associated to food and drink) </li></ul><ul><li>Identify critical control points in food production process </li></ul><ul><li>Establish preventive measures with critical limits for each control point </li></ul><ul><li>Establish procedures to monitor CCP </li></ul><ul><li>Establish corrective actions </li></ul><ul><li>Establish procedures to verify the system </li></ul><ul><li>Establish an effective system of recording information </li></ul>
  4. 4. What is a HACCP Plan?
  5. 5. HACCP Plan <ul><li>Identify Critical Control Points (CCP) </li></ul><ul><li>Identify Monitoring Procedures for CCPs </li></ul><ul><li>Identify Corrective Action for CCPs </li></ul><ul><li>Include a list of equipment to be utilized </li></ul>
  6. 6. Am I required to have a HACCP Plan? ITALY Decreto Legislativo 26 maggio 1997, n. 155 &quot;Attuazione delle direttive 93/43/CEE e 96/3/CE concernenti l'igiene dei prodotti alimentari&quot; From 1 January 2006 the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs require that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).
  7. 7. What is a Potentially Hazardous Food?
  8. 8. Potentially Hazardous Food <ul><li>Potentially hazardous foods are described as: </li></ul><ul><li>1. Those foods “capable of supporting the rapid and progressive </li></ul><ul><li>growth of infectious or toxigenic microorganisms” </li></ul><ul><li>2. Those foods “of animal origin and is raw or has been heat-treated, </li></ul><ul><li>or of plant origin and has been heat-treated or is seed sprouts” </li></ul><ul><li>Exceptions: </li></ul><ul><li>1. Hard boiled shell eggs, air-cooled, with an intact shell </li></ul><ul><li>2. Water activity <0.85 or pH < 4.6 </li></ul><ul><li>3. Foods in an “unopened hermetically sealed container which have </li></ul><ul><li>been commercially processed to achieve and maintain commercial </li></ul><ul><li>sterility under conditions of nonrefrigerated storage and distribution” </li></ul><ul><li>4. “Foods which laboratory evidence demonstrates that rapid and </li></ul><ul><li>progressive growth of infectious and toxigenic microorganisms, the </li></ul><ul><li>growth of Clostridium botulinum, or the production of pathogenic </li></ul><ul><li>microbial toxins cannot occur” </li></ul>Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.
  9. 9. What are Safe Food Handling Temperatures?
  10. 11. How do I formulate a HACCP Plan?
  11. 12. <ul><li>Submit a copy of the menu, the processes to be used to prepare the foods, and information on the population you are serving. </li></ul><ul><li>Some example food processes include cook-serve, cook-hot hold-serve, cook-chill-reheat-hot hold serve, and cold hold-serve </li></ul><ul><li>Moderate and High Priority facilities should submit food preparation information including the source of the food, cross contamination prevention, thawing practices, cooling processes, list of foods in each category, distribution information, and packaging information (i.e. reduced oxygen packaging) </li></ul>Maryland Department of Health and Mental Hygiene. (n.d.) Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) plan.
  12. 13. Can you show me an example HACCP Plan?
  13. 14. Example HACCP 1: <ul><li>CCP: Cooling </li></ul><ul><li>Product if cooled from 140 ° to 70 ° within two hours and from 70 ° to 45 ° within an additional four hours </li></ul><ul><li>Monitoring: </li></ul><ul><li>Internal product temperature is monitored every 30 minutes for six hours </li></ul><ul><li>Corrective Actions: </li></ul><ul><li>If food does not reach 70 ° within 1.5 hours, food will be placed in an ice bath in smaller containers. If product does not reach 45 ° within six hours, the food will be discarded </li></ul><ul><li>Equipment: </li></ul><ul><li>Reach in refrigerator, stem thermometer, ice bath </li></ul><ul><li>Products: Rice, Chicken pieces, macaroni and cheese </li></ul><ul><li>NOTE: This sheet would be completed for each one of the processes </li></ul><ul><li>and must include the product list for foods that undergo each process </li></ul>
  14. 15. Example HACCP 2: <ul><li>Facility: My Restaurant </li></ul><ul><li>Preparer: My Name </li></ul><ul><li>Date: Anyday </li></ul><ul><li>Food Item: Potato Salad </li></ul><ul><li>CCP flow diagram: </li></ul><ul><li>Cook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) Serve </li></ul>CCP Monitoring Procedures Corrective Action Equipment: Reach in refrigerator, stem thermometer Cook potatoes to an internal temperature of 145 ° , cool from 140 ° to 70 ° within two hours and cool from 70 ° to 45 ° within and additional four hours Monitor temperature hourly Discard Product Mix prechilled ingredients and rapidly rechill to 45 ° after preparation Monitor product temperature every 30 minutes Discard if product is not 45 ° within two hours Cold Hold at 45 ° or less Monitor refrigerator thermometer hourly Discard if product that is greater than 45 ° for more than 2 hours
  15. 16. Example HACCP 3: Facility Name: ___________________________ Location: __________________________________ Menu Item(s): _____________________________ Ingredients: _______________________________ <ul><li>Receiving </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Source Approved </li></ul><ul><li>Not adulterated/spoiled </li></ul><ul><li>Temperature ≤45°/≤0° </li></ul><ul><li>No swollen or dented cans </li></ul><ul><li>Pasteurized crab ≤38° </li></ul><ul><li>Refuse delivery </li></ul><ul><li>Discard Food </li></ul><ul><li>Other: </li></ul><ul><li>________________ </li></ul><ul><li>Cold Storage/Cold Hold </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Raw foods separated from cooked product </li></ul><ul><li>Temperature ≤45°/≤0° (circle) </li></ul><ul><li>Pasteurized crab ≤38° </li></ul><ul><li>Discard if food is >45° for __ hrs. </li></ul><ul><li>Discard pasteurized crab >38° </li></ul><ul><li>Do not refreeze food greater than ____ ° </li></ul><ul><li>Other: ________________ </li></ul><ul><li>Thaw </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Microwave </li></ul><ul><li>In refrigerator at ≤45° </li></ul><ul><li>Under running water ≤70° </li></ul><ul><li>Other: _______________ </li></ul><ul><li>Discard food </li></ul><ul><li>Alter process </li></ul><ul><li>Other: _______________ </li></ul><ul><li>Cook </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Internal Temperature of (taken at coolest part): </li></ul><ul><li>Chicken 165° for 15 sec. </li></ul><ul><li>Roast Beef 130° for 121 min. </li></ul><ul><li>Ground Beef, Commuted Meats 155° for 15 sec </li></ul><ul><li>Other 145° for 15 sec </li></ul><ul><li>Continue heating until internal temperature is attained </li></ul><ul><li>Other: ________________ </li></ul>
  16. 17. Example HACCP 3, continued: <ul><li>Preparation/Ready to Serve Items </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Employee hygiene maintained </li></ul><ul><li>Equipment cleaned and sanitized </li></ul><ul><li>Minimize hand contact </li></ul><ul><li>Time of food at ambient temperature ______ </li></ul><ul><li>Prechilling ingredients to 45° or less </li></ul><ul><li>Food in pans <3” depth </li></ul><ul><li>Clean hands/clean and sanitize equipment </li></ul><ul><li>Discard food >45° for __ hrs. </li></ul><ul><li>Other: _____________ </li></ul><ul><li>Hot Holding </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Hold food at 140° or greater </li></ul><ul><li>Check food every _____ </li></ul><ul><li>Maximum holding time: ______ </li></ul><ul><li>Rapidly reheat to 165° and hold at 140° if <____hrs. </li></ul><ul><li>Discard if <140° for ____hrs. </li></ul><ul><li>Other: _______________ </li></ul><ul><li>Cooling </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Cool in shallow pans <3” in depth </li></ul><ul><li>Ice bath until reaches 45° </li></ul><ul><li>Refrigerate </li></ul><ul><li>Monitor temperature _____hrs. </li></ul><ul><li>Cool to 70° in 2 hours, from 70° to 45° in 4 hours </li></ul><ul><li>Rapidly reheat to 165° if not cooled in 6 hours, discard if > 6 hours </li></ul><ul><li>Discard product </li></ul><ul><li>Other: _______________ </li></ul><ul><li>Reheat </li></ul><ul><li>Yes </li></ul><ul><li>Not Applicable </li></ul><ul><li>Rapidly reheat to 165° or greater in ≤ 2 hours </li></ul><ul><li>Temperature taken at coolest part of product </li></ul><ul><li>Timed reheat </li></ul><ul><li>Continue heating until internal temperature is attained </li></ul><ul><li>Other: ________________ </li></ul>
  17. 18. Questions? <ul><li>If you have any questions concerning HACCP development..please contact..the magic ..VD!!!!! </li></ul>