HACCP - Training Module.pptx

food safety

1. HACCP

2. HACCP SYSTEM 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) Personal Hygiene Hand Washing Good Hygienic Habits

4. Prerequisite programmes Maintenance Waste management Pest control Approve S uppli e r s Think H y g i e n e Staff Training Operation Control (policy, procedures, work instructions)

5. Operational - Prerequisite programmes Sanitation Storage Temperature Vehicle Temperature

6. Critical Control Points Metal Detector Cooking Temperature Blast Chiller/Freezer Baking Temperature

7. S e ve n P r i n c i pl e s o f HACCP Conduct Hazards Analysis Determine the Critical Control Points Establish Critical Limits Establish Monitoring System Establish Corrective Action Establish Verification Procedures Establish Documentation

8. HACCP PRINCIPLES 1. 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

9. FOOD HAZARDS Physical Chemical Biological

10. 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

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

12. 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 at

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

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

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

16. HACCP PROCESS FLOW MAP 1. Purchase Hazards Biologically, Physically and Chemically contaminated products Controls Approved Suppliers

17. HACCP PROCESS FLOW MAP 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 FLOW MAP 3. Storage Hazards Contamination Multiplication of Bacteria Controls Maintain correct temperatures Segregation of products Stock rotation (FIFO / FEFO)

19. HACCP PROCESS FLOW MAP 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 FLOW MAP 5. Cooking Hazards Survival of Micro organisms Controls Cook thoroughly to Core temperature 75 o C

21. HACCP PROCESS FLOW MAP 6. Storage Hazards Contamination and multiplication of bacteria Controls Hot Hold Maintain above 63 o C Cover the food Cold Hold Store below 5 o C Cover the food

22. S e ve n P r i n c i pl e s o f HACCP 1. H a z a r ds A n a l y sis Critical Control Points Critical Limits M on i to r ing System C o r re c t i v e Action Verification D o c u m en t a t ion 2. 3. 4. 5. 6. 7.

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

24. The End T hank You