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HACCP - Training Module.pptx
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- 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
- 3. Prerequisite Programmes Building and Equipmentdesign Cleaning and Sanitization Proper facilities Storage (Cold, Dry, Chemical) Service (Potable Water, ventilation) Personal Hygiene Hand Washing Good Hygienic Habits
- 4. Prerequisite programmes Maintenance Waste management Pestcontrol Approve Suppliers Think Hygiene Staff Training Operation Control (policy, procedures, work instructions)
- 5. Operational - Prerequisiteprogrammes Sanitation Storage Temperature Vehicle Temperature
- 6. Critical Control Points MetalDetector Cooking Temperature Blast Chiller/Freezer Baking Temperature
- 7. 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
- 8. 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
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- 10. 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
- 11. HACCP PRINCIPLES 3. CriticalLimits Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures:
- 12. HACCP PRINCIPLES 4. MonitoringSystem Setup checks for control measures CCP to confirm that the process is under control and critical limits are not exceeded a t
- 13. HACCP PRINCIPLES 5. CorrectiveAction Decide what to do when Critical limit is breached.
- 14. HACCP PRINCIPLES 6. Verification Provethat HACCP plan is working
- 15. HACCP PRINCIPLES 7. Documentation Keeprecords Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports
- 16. HACCP PROCESS FLOWMAP 1. Purchase Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers
- 17. HACCP PROCESS FLOWMAP 2. Receiving Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers Delivery vehicle inspection Visual checks of product and date codes
- 18. HACCP PROCESS FLOWMAP 3. Storage Hazards Contamination Multiplication of Bacteria Controls Maintain correct temperatures Segregation of products Stock rotation (FIFO / FEFO)
- 19. HACCP PROCESS FLOWMAP 4. 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
- 20. HACCP PROCESS FLOWMAP 5. Cooking Hazards Survival of Micro organisms Controls Cook thoroughly to Core temperature 75oC
- 21. HACCP PROCESS FLOWMAP 6. Storage Hazards Contamination and multiplication of bacteria Controls Hot Hold Maintain above 63oC Cover the food Cold Hold Store below 5oC Cover the food
- 22. Seven Principles of HACCP 1.Hazards Analysis Critical Control Points Critical Limits Monitoring System Corrective Action Verification Documentation 2. 3. 4. 5. 6. 7.
- 23. HACCP PROCESS FLOWMAP • Purchase • Delivery • Storage • Preparation • Cooking • Food holding • Storage
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