SlideShare a Scribd company logo
Process Approach to HACCP
After this Training…. ,[object Object],[object Object],[object Object],[object Object],[object Object]
HACCP WORK PRACTICES  IS PART OF  YOUR JOB
Test Your Knowledge: True or False ,[object Object],[object Object],[object Object],[object Object]
Why Implement a Food Safety Program using HACCP Principles? ,[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],What is  HACCP
What is  HACCP ,[object Object]
Key Terms… ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Consequences of a foodborne outbreak… ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
What are some common activities in a Food production  that could cause a foodborne illness?
Causes of foodborne illness: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
An Effective Food Safety Program Controls Food Safety Hazards During All Aspects of Food Service ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Three Essential Points to Developing this Plan ,[object Object],[object Object],[object Object],[object Object]
Sanitation ,[object Object],[object Object]
Why Thermometer Usage is Important ,[object Object],[object Object],[object Object],[object Object]
 
Potentially Hazardous Foods: ,[object Object],[object Object],[object Object],[object Object]
SOP’s for HACCP at Centara Grand are: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Recommended Steps ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
An Effective Food Safety Program Controls Food Safety Hazards During Each Step of the Food Preparation Process…SOPs are needed for all of these: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Understanding an SOP ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
PROCESS CATEGORIES for Potentially Hazardous Foods: ,[object Object],[object Object],[object Object]
Process 1: NO COOK ,[object Object],[object Object],[object Object]
No Cook Process NO COOKING TO KILL PATHOGENS! ,[object Object],[object Object],[object Object]
Process 2: Same Day Service Process ,[object Object],[object Object]
Process 2: Preparation for Same Day Service ,[object Object],[object Object]
Process 3: Complex Food Process ,[object Object],[object Object],[object Object]
Process 3: Complex Food Preparation ,[object Object],[object Object],[object Object]
Identify and document control measures and critical limits
Control Measures ,[object Object],[object Object],[object Object]
Critical Control Points (CCPs) ,[object Object],[object Object]
Critical Control Points require Critical Limits ,[object Object]
Critical Control Limits ,[object Object],[object Object]
Critical Limits- No Cook Process ,[object Object]
Critical Limits- Same Day Service ,[object Object],[object Object]
Critical Limits- Complex Food Preparation ,[object Object],[object Object],[object Object],[object Object]
Establish Monitoring Procedures
Establish Monitoring Procedures ,[object Object],[object Object],[object Object]
Establish Corrective Actions
Corrective Actions ,[object Object],[object Object],[object Object]
Problem: Temperature of food during time of service is below 57°
Ask Yourself: WHY? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Corrective Actions ,[object Object],[object Object],[object Object]
Preventive Action for Food out of Temperature ,[object Object],[object Object],[object Object],[object Object],[object Object]
Corrective Action Log ,[object Object],[object Object]
Corrective Action Summary ,[object Object],[object Object],[object Object],[object Object],[object Object]
Keep Records!!
Recordkeeping ,[object Object],[object Object],[object Object]
Records that need to be kept ,[object Object],[object Object],[object Object]
Review and Revise Periodically
Review and Revise ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Review and Revise ,[object Object]
Questions?

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Haccp centara july 2010