Haccp

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Haccp

  1. 1. Hazzard Analysis Critical Control Point …the Food Safety System HACCP
  2. 2. Watch Out … there is a germ about
  3. 3. - The Food Safety tool • Hazard – food contamination / spoilage • Analysis – finding out the source • Critical – the level of danger • Control – the remedial actions • Point – the stage for corrective action HACCP
  4. 4. - Definition HACCP is a systematic approach to identify, evaluate and control food safety hazards that are caused by biological, chemical or physical agents. These agents can cause illness if not controlled. HACCP
  5. 5. … its objective • To ensure that the food served to the guest is safe for human consumption. • Awareness to food handling techniques. • Understanding the faults and taking corrective action. • Better knowledge to food handlers for longer shelf life of cooked and raw food. • This methods also has other benefits of maintaining food quality and managing food cost. HACCP
  6. 6. • A forerunner of HACCP was developed during the World War II. • Jointly developed by the Pilsbury Company, and the National Aeronautics and Space Administration (NASA), to prevents astronauts from getting food poisoning. Their goal was to produce 100% safe food. HACCP – the beginning
  7. 7. • All food handlers – proper implementation of food safety standards. • Only achieved by proper training and constant demonstration. • Commitment to food safety standards are required. HACCP – who’s responsibility?
  8. 8. 1. Conduct a hazard analysis – identify hazards 2. Determine the Critical Control Point – the step or procedure at which control can be applied. 3. Establish Critical limits – maximum or minimum value to reduce hazard to an acceptable level (7°C - 63°C). 4. Establish a system to monitor control of the CCP - Visual check, temperature recording etc. HACCP – The 7 Principles
  9. 9. 5. Establish corrective actions to be taken when monitoring – any deviation should be rectified. 6. Establish procedures for verification to confirm that the HACCP system is working effectively – record keeping and documentation. 7. Ensuring the procedure – periodical checks to ensure that the system is working as intended. HACCP – The 7 Principles
  10. 10. Menu HACCP – The Critical Control Points Purchase Receiving Storage Thawing Preparation
  11. 11. Practicing HACCP
  12. 12. • Cooking – Internal temperature to be 74°C. • Cooling – Internal temperature to be below 4°C. • Re heating - Internal temperature to be above 74°C • Serving – Proper service temperature – hot / cold. • Cleaning and sanitizing procedure – 100 ppm for the sanitizing solution. CCP – During Kitchen Operation
  13. 13. • Personal Hygiene – Uniform – Nails – Hair – Bruises – Diseases Practicing HACCP
  14. 14. Practicing HACCP
  15. 15. • Work Practices - Tools of trade - Dusters - Sanitary wipes • 3 sink system – Wash – Rinse – Sanitize Practicing HACCP
  16. 16. Practicing HACCP
  17. 17. • Storage – Stores – Kitchen Food storage – Raw meat storage – Cooked meat storage – Refrigerator – Blast Chillers (4" deep trays) Practicing HACCP
  18. 18. • Handling Food correctly – Hot & Cold • Complete thawing • Complete cooking Practicing HACCP
  19. 19. The Hazard
  20. 20. Step Hazard Preventive measures CCP What When Corrective Action Record Cooking Meat Insufficient cooking allows food poisoning Follow personal hygiene standards & Cooking principles Yes Measure internal temp by using sanitized thermometer Each batch Continue cooking until meat dish reaches an internal minimum temp of 74°C for minimum 15 seconds Cook / chill temp monitoring record. HACCP Monitoring Sheet
  21. 21. FAQ’S
  22. 22. • What is HACCP? Hazard Analysis and Critical Control Point is a process control system designed to identify and prevent microbial and other hazards in food production. FAQ
  23. 23. • How do you implement HACCP in your organisation? It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. FAQ
  24. 24. FAQ • What is the HACCP rule for internal temperatures of cooked meat which is served hot? The internal temperature must be 74°C for at least 15 seconds • What is the danger zone for bacterial growth in hot food? 4°C to 60°C
  25. 25. WHEN ??? • The last best time to implement a food safety program was 20 years ago! • The next best time is NOW!!
  26. 26. THANK YOU an Anish Banerjee initiative

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