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Haccp
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
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Haccp
- 1. Hazzard Analysis CriticalControl Point …the Food Safety System HACCP
- 2. Watch Out … thereis a germ about
- 3. - The FoodSafety 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. - Definition HACCP isa 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. … 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. • A forerunnerof 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. • All foodhandlers – 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. 1. Conduct ahazard 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. 5. Establish correctiveactions 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. Menu HACCP – TheCritical Control Points Purchase Receiving Storage Thawing Preparation
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- 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. • Personal Hygiene –Uniform – Nails – Hair – Bruises – Diseases Practicing HACCP
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- 15. • Work Practices -Tools of trade - Dusters - Sanitary wipes • 3 sink system – Wash – Rinse – Sanitize Practicing HACCP
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- 17. • Storage – Stores –Kitchen Food storage – Raw meat storage – Cooked meat storage – Refrigerator – Blast Chillers (4" deep trays) Practicing HACCP
- 18. • Handling Foodcorrectly – Hot & Cold • Complete thawing • Complete cooking Practicing HACCP
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- 20. Step Hazard Preventive measures CCPWhat 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
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- 22. • What isHACCP? 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. • How doyou 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. FAQ • What isthe 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. WHEN ??? • Thelast best time to implement a food safety program was 20 years ago! • The next best time is NOW!!
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