The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.

1. CHEF SUNIL KUMAR

2. OBJECTIVES OF SESSION
Chef Sunil Kumar
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 INTRODUCTION
 WHAT IS HAZARD? TYPES & FOOD BORNE ILLNESS
 HACCP CONCEPT
 STEPS OF HACCP
 POTENTIAL FOOD SAFETY HAZARDS
 CRITICAL CONTROL POINTS (CCP)
 CONTROL PROCEDURES
 MONITORING PROCEDURES
 CORRECTIVE ACTION TAKEN
 HACCP BENEFITS

3. INTRODUCTION
Chef Sunil Kumar
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 INITIATIVE TAKEN BY PILSBURY COMPANY, NASA
& U.S.ARMY TOOK INITIATIVE IN 1960 TO PROVIDE
SAFE FOOD FOR SPACE
 INITIALLY THE SYSTEM WAS DEVELOPED FOR
ASTRONAUTS
 TODAY U.S. AS WELL AS ALL OVER WORLD THE
ORGANISATIONS HAVE HACCP IN ORDER TO
ENSURE THE SAFETY OF THEIR PRODUCT

4. WHAT IS HAZARD?
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 HAZARD IS THE SITUATION THAT POSES A LEVEL OF
THREAT TO LIFE, HEALTH, PROPERTY OR ENVIRONMENT
 HAZARD + POSSIBILITY = RISK
 SEVERITY – SERIOUSNESS OF THE CONSEQUENCES OF
THE HAZARD
 PRIORITIZATION OF HAZARD – SMUG
SERIOUSNESS, MANAGEABILITY, URGENCY, GROWTH

5. TYPES OF HAZARD
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 PHYSICAL HAZARD – GLASS, RUSTY METAL,
NAILS, STAPLES
 CHEMICAL HAZARD – PESTICIDE, ADDITIVE
PRESERVATIVES, TOXIC METALS
 BIOLOGICAL HAZARD - VIRUSES, PARASITES,
BACTERIA, FUNGI, YEASTS & TOXINS

6. FOODBORNE ILLNESSES
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 SALMONELLA (BACTERIA) – DIARRHEA,
FEVER, NAUSEA & VOMITTING.
 CAMPYLOBACTER (BACTERIA) – DIARRHEA ,
FEVER, TIREDNESS
 SHIGELLA (BACTERIA) – DIARRHEA, FEVER
 E. COLI (BACTERIA) – SEVERE ABDOMINAL
PAIN, DIARRHEA
 NORWALK VIRUS (VIRUS) – NAUSEA, VOMIT,
HEADACHE
 HEPATITIS A (VIRUS) – FEVER, TIREDNESS,
ABDOMINAL PAIN

7. SOURCES OF FOOD BORNE ORGANISMS
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 HUMANS (WORKERS)
 NOSE & THROAT
 CLOTHING
 FECES
 INFECTIONS
 FOODS (ANIMAL ORIGIN)
 POULTRY
 MEAT
 EGGS
 FISH/SHELLFISH
 PLANTS
 SOILS
 WATER

8. FACTORS FOR FOOD BORNE
ILLNESS
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 UNHYGIENIC CONDITIONS
 IMPROPER STORAGE
 ADVANCE PREPARATION
 INFECTED PERSON
 INADEQAUTE REHEATING
 CONTAMINATED RAW FOOD
 UNSAFE SOURCE
 IMPROPER USE OF LEFTOVERS
 CROSS CONTAMINATION
 IMPROPER DISHWASHING

9. HACCP
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 HACCP PREDICTS RISKS TO FOOD SAFETY &
PREVENT THEM BEFORE THEY HAPPEN
 HACCP IS AN EVALUATION SYSTEM TO IDENTIFY,
MONITOR & CONTROL THE CONTAMINATION
RISKS IN FOOD SERVICE
 ISO 22000 IS THE STANDARD DESIGNED TO
REGULATE ISSUES RELATED TO SAFETY OF FOOD

10. CRITICAL CONTROL POINTS
(CCP)
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 A POINT, STEP OR PROCEDURE IN THE PRODUCT
HANDLING PROCESS WHERE CONTROLS CAN BE
APPLIED & A FOOD SAFETY HAZARD CAN BE
PREVENTED, ELIMINATED, OR REDUCED TO
ACCEPTABLE LEVELS
 FAILURE IN MAINTAINING CCP COULD RESULT
HARM TO CUSTOMER & BUSINESS & LEADS TO
LOSS IN BUSINESS

11. CCP FACTORS
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 PERSONAL HYGIENE
 TIME/TEMPERATURE
 MOISTURE
 pH LEVEL
 COOKING/REHEATING
 PREPARATION AHEAD OF TIME
 CROSS CONTAMINATION

12. STEPS IN HACCP
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1. IDENTIFY POTENTIAL HAZARDOUS FOODS
2. IDENTIFY CRITICAL CONTROL POINTS
3. ESTABLISH CONTROL PROCEDURES
4. ESTABLISH MONITORING SYSTEM
5. INITIATE CORRECTIVE ACTION
6. ESTABLISH RECORD KEEPING PROCEDURES
7. ESTABLISH VERIFICATION PROCEDURES

13. POTENTIALLY HAZARDOUS
FOODS (P.H.F)
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 VEG. CATEGORY
DAIRY PRODUCTS (MILK, CHEESE, BUTTER)
COOKED VEGETABLES (POTATO, BEANS, RICE)
OIL (SOYA, VEG., OLIVE, SUNFLOWER)
 NON – VEG. CATEGORY
MEATS (CHICKEN, BEEF, PORK)
EGGS
SEAFOOD

14. FOOD FLOW PROCEDURE
(C.C.P)
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 MENU PLANNING
 PURCHASING
 RECEIVING
 STORAGE
 PREPARING/COOKING
 SERVING/HOLDING
 COOLING
 REHEATING

15. FLOW CHART OF CHICKEN
SOUP (C.C.P)
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. RECEIVING & STORING (AT BELOW 5*C)
PREPARATION (HYGIENE)
REHEATING & SERVING (AT 165*/HYGIENE)
COOKING & HOLDING (165*F & 140*F)
COOLING(RAPID IN 2 HOURS FROM 140* TO 70*)

16. MINIMUM HAMBURGER COOKING TEMPERATURE
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 IN 1993, NORTHWEST UNITED STATES, A FOOD POISONING
OUTBREAK HAPPENED
 604 PEOPLE GOT FOOD POISONING
43 PEOPLE HOSPITALISED
4 CHILDREN DIED
 CAUSE WAS CONTAMINATED & UNDERCOOKED
HAMBURGERS
 COOK GROUND BEEF AT 155*F

17. CONTROL PROCEDURES
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 CLEANING & SANITIZING
 WASHING HANDS
 COVERING FOOD CONTAINERS
 SEPERATING RAW & COOKED PRODUCTS
 RIGHT
AMOUNT OF TIME
TEMPERATUE
pH LEVEL
AMOUNT OF MOISTURE

18. MONITORING PROCEDURES
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 PHYSICAL MEASUREMENTS (TIME &
TEMPERATURE)
 VISUAL OBSERVATION (WATCHING WORKERS
PRACTICES, INSPECTING RAW MATERIAL)
 SENSORY EVALUATIONS (SMELLING FOR OFF
ODORS, OFF COLORS OR TEXTURE)
 CHEMICAL MEASUREMENTS (Ph LEVEL,SALT &
WATER CONTENT)

19. HACCP MONITORING –
SEAFOOD SALAD
 RECEIVING
 PRE CHILLING
 PREPARATION
 DISHING
 COLD STORAGE
 SERVING
 DISPLAYING
 INSPECTION;
MEASURE/RECORD
TEMPERATURE
 RECORD COOLER
TEMP
 OBSERVE PRACTICES
 OBSERVE PRACTICES
 RECORD COOLER
TEMP
 OBSERVE PRACTICES
 RECORD TEMP IN 2
HRS
19
Chef Sunil Kumar

20. PROCEDURES FOR TAKING
CORRECTIVE ACTION
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 REJECTING PRODUCTS NOT MEETING BUYING
GUIDELINES/SPECIFICATION
 CHECKING & ADJUSTING COOLER’S THERMOSTAT FOR TEMP.
CONTROL
 PROPER COOKING TIME TO PRODUCT
 RECOOKING OR REHEATING A PRODUCT TO RIGHT TEMPERATURE
 MODIFY FOOD HANDLING PROCEDURES IF & WHEN REQUIRED
 DESTROYING PRODUCTS THAT HAS RISK OF CONTAMINATION OR HAS
BEEN TOO LONG IN DANGER ZONE

21. RECORD KEEPING FOR HACCP
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 TIME/TEMPERATURE LOGS
 CHECKLISTS
 FORMS
 FLOW CHARTS
 CORRECTIVE ACTIONS CHECKLIST
 EMPLOYEE TRAINING RECORDS
 PRODUCT SPECIFICATION

22. BENEFITS OF HACCP
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 PROTECT PEOPLE FROM FOOD BORNE
DISEASES
 INCREASED CONFIDENCE IN PRODUCTS
 REDUCED LIABILITY
 EFFECTIVE PROCESS MANAGEMENT
 IMPROVED QUALITY & CONSISTENCY
 BRAND IMAGE BUILDING

23. THANK YOU
Chef Sunil Kumar
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QUESTIONS