haccp (hazard analysis critical control point ) persentation.pptx

Understanding HACCP: Ensuring Food Safety from Farm to Fork! 🍽️

In today's world, food safety is paramount, and the HACCP system is a critical tool in safeguarding our food supply. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach to identifying, evaluating, and controlling food safety hazards.

🔑 Key Points about HACCP:

Hazard Analysis: Identifying potential hazards that could affect food safety.
Critical Control Points (CCPs): Determining points in the process where hazards can be prevented, eliminated, or reduced.
Critical Limits: Establishing maximum or minimum limits for CCPs to ensure safety.
Monitoring Procedures: Keeping an eye on CCPs to ensure they remain within safe limits.
Corrective Actions: Steps to take if monitoring indicates a deviation from critical limits.
Verification Procedures: Ensuring the HACCP system is working effectively.
Record-Keeping: Documenting all procedures and findings for accountability and traceability.
🌍 Whether you're a food producer, processor, or consumer, understanding HACCP helps ensure that the food we eat is safe and healthy. Join us in promoting food safety by learning more about HACCP and its role in protecting our food supply!

#FoodSafety #HACCP #PublicHealth #SafeFood #QualityControl

1. HACCP PRESENTATION By : Ankur kumar

2. What is HACCP? 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 Equipment design Cleaning and Sanitization Proper facilities Storage (Cold, Dry, Chemical) Service (Potable Water, ventilation) Food Storage Personal Hygiene Hand Washing Good Hygienis Habits

4. Prerequisite programmes Maintenance Waste management Pest control Approved Suppliers Think Food Safety Think Hygiene Staff Training Operational Control (policy, procedures, work instructions)

5. Seven Principles of HACCP 1. Conduct Hazards Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4Establish Monitoring System 5. Establish Corrective Action 6Establish Verification Procedures 7. Establish Documentation

6. HACCP PRINCIPLES Hazards Analysis 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

7. FOOD HAZARDS Physical Chemical Biological

8. HACCP PRINCIPLES 2. Critical Control Points (CCP) Most important points / steps where the control measure must be used to prevent, eliminate or reduce the hazards to an acceptable level

9. HACCP PRINCIPLES 3. Critical Limits Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures:

10. HACCP PRINCIPLES 4. Monitoring System Setup checks for control measures CCP to confirm that the process is under control and critical limits are not exceeded

11. HACCP PRINCIPLES 5. Corrective Action Decide what to do when Critical limit is breached.

12. HACCP PRINCIPLES 6. Verification Prove that HACCP plan is working

13. HACCP PRINCIPLES 7. Documentation Keep records Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports

14. HACCP PROCESS FLOW MAP PURCHASE DELIVERY/RECEIPT STORAGE DRY CHILLED FROZEN THAWING PREPARATION SERVE COLD COOKING CHILLING SERVE COLD D 1 S P L A Y S E R V C C E HOT HOLDING RE-HEATING SERVE HOT

15. HACCP PROCESS FLOW MAP Purchase Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers

16. HACCP PROCESS FLOW MAP Delivery Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers Delivery vehicle inspection Visual checks of product and date codes

17. HACCP PROCESS FLOW MAP Storage Hazards Contamination Multiplication of Bacteria Controls Maintain correct temperatures Segregation of products Stock rotation (FIFO / FEFO)

18. HACCP PROCESS FLOW MAP 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

19. HACCP PROCESS FLOW MAP Cooking Hazards Survival of Microorganisms Controls Cook thoroughly to Core temperature 75°C

20. HACCP PROCESS FLOW MAP Food Holding Hazards Contamination and multiplication of bacteria Hot Hold Cold Hold Maintain above 63°C Store below 5°C Cover the food Cover the food

21. HACCP PROCESS FLOW MAP Service Hazards Contamination Multiplication of Bacteria Controls Maintain the correct temperatures Clean and sanitized utensils Minimize handling

22. Seven Principles of HACCP 1. Hazards 2.Analysis Critical Control Points 3. Critical Limits 4.Monitoring System 5.Corrective Action 6.Verification 7.Documentation

23. HACCP PROCESS FLOW MAP Purchase Delivery Storage Preparation Cooking Food holding Service

24. The End Thank You