Downloaded 8,201 times
Uploaded byRAGHAVENDRA ADIGA
HACCP Presentation
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
More Related Content
HACCP Presentation
- 1. HACCP PRESENTATION S JABED & AL SULAIMI CATERING GROUP LLC Raghavendra Adiga
- 2. HACCP SYSTEM What isHACCP? Hazard Analysis Critical Control Point Food Safety Management System It Identifies, Evaluate and Controls Hazards which are Significant for Food Safety Raghavendra Adiga
- 3. Prerequisite Programmes Building and Equipment design Cleaning and Sanitization Proper facilities Storage (Cold, Dry, Chemical) Service (Potable Water, ventilation) Personal Hygiene Hand Washing Good Hygienic Habits Raghavendra Adiga
- 4. Prerequisite programmes Maintenance Waste management Pest control Approved Suppliers Think Hygiene Staff Training Operational Adiga Raghavendra Control (policy, procedures, work instructions)
- 5. Seven Principles of HACCP 1. Conduct Hazards Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring System 5. Establish Corrective Action 6. Establish Verification Procedures 7. Establish Documentation Raghavendra Adiga
- 6. HACCP PRINCIPLES 1. HazardsAnalysis what could go wrong Identify the hazards that affects the process Identify the steps that hazards likely to occur Decide which hazards are significant Determine the measures necessary to control the hazards Raghavendra Adiga
- 7. FOOD HAZARDS Physical Chemical Biological Raghavendra Adiga
- 8. HACCP PRINCIPLES 2. CriticalControl Points (CCP) Most important points / steps where the control measure must be used to prevent, eliminate or reduce the hazards to an acceptable level Raghavendra Adiga
- 9. HACCP PRINCIPLES 3. CriticalLimits Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures: Raghavendra Adiga
- 10. HACCP PRINCIPLES 4. MonitoringSystem Setup checks for control measures at CCP to confirm that the process is under control and critical limits are not exceeded Raghavendra Adiga
- 11. HACCP PRINCIPLES 5. CorrectiveAction Decide what to do when Critical limit is breached. Raghavendra Adiga
- 12. HACCP PRINCIPLES 6. Verification Provethat HACCP plan is working Raghavendra Adiga
- 13. HACCP PRINCIPLES 7. Documentation Keeprecords Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports Raghavendra Adiga
- 14. HACCP PROCESS FLOWMAP PURCHASE DELIVERY / RECEIPT STORAGE DRY CHILLED FROZEN THAWING D I PREPARATION SERVE COLD S P L A COOKING CHILLING SERVE COLD Y / S E R V HOT HOLDING RE-HEATING SERVE HOT I C E Raghavendra Adiga
- 15. HACCP PROCESS FLOWMAP Purchase Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers Raghavendra Adiga
- 16. HACCP PROCESS FLOWMAP Delivery Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers Delivery vehicle inspection Visual checks of product and date codes Raghavendra Adiga
- 17. HACCP PROCESS FLOWMAP Storage Hazards Contamination Multiplication of Bacteria Controls Maintain correct temperatures Segregation of products Stock rotation (FIFO / FEFO) Raghavendra Adiga
- 18. HACCP PROCESS FLOWMAP Preparation Hazards Contamination Multiplication of Bacteria Controls Separation of raw and prepared food Colour coding system Clean and sanitized utensils and work areas Minimize handling and time keep at room temperature Raghavendra Adiga
- 19. HACCP PROCESS FLOWMAP Cooking Hazards Survival of Micro organisms Controls Cook thoroughly to Core temperature 75oC Raghavendra Adiga
- 20. HACCP PROCESS FLOWMAP Food Holding Hazards Contamination and multiplication of bacteria Controls Hot Hold Cold Hold Maintain above 63oC Store below 5oC Cover the food Cover the food Raghavendra Adiga
- 21. HACCP PROCESS FLOWMAP Service Hazards Contamination Multiplication of Bacteria Controls Maintain the correct temperatures Clean and sanitized utensils Minimize handling Raghavendra Adiga
- 22. Seven Principles of HACCP 1. Hazards Analysis 2. Critical Control Points 3. Critical Limits 4. Monitoring System 5. Corrective Action 6. Verification 7. Documentation Raghavendra Adiga
- 23. HACCP PROCESS FLOWMAP • Purchase • Delivery • Storage • Preparation • Cooking • Food holding • Service Raghavendra Adiga
- 24. Questions ? Raghavendra Adiga
- 25. The End Thank You Raghavendra Adiga