Food Safety/HACCP A systematic approach to construct a food safety program.
What is HACCP?? 3
Hazard Analysis Identifies biological, chemical, or physical hazards that cause foodborne illness or harm Ex: harmful microorganisms, sanitizers, toothpicks in food 4
Critical Control Points Essential steps in the food flow to prevent, eliminate or reduce a food safety hazard to an acceptable level Ex: A CCP in Hamburger Patty preparation • The cook step - kills harmful bacteria 5
Why Implement HACCP? To ensure that the food served to children is as safe as possible 6
Cross - Contamination The transfer of harmful substances or microorganisms to food by other food, equipment and/or utensils, and people • Causes – Improper food handling practices – Poor employee personal hygiene – Improper cleaning and sanitizing of equipment/utensils 7
Objectives Be able to: • Decide who to include on a HACCP team • List tasks of a HACCP team • Know which SOPs need to be assessed for HACCP to be successful • Explain no cook, same day service, and complex food process flows 8
7 HACCP Principles 1. Identify Hazards 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Record-Keeping Procedures 9
Strengthening Prerequisite Programs Areas of focus • Facility design • Supplier control • Specifications • Equipment installation & maintenance • Cleaning and sanitation 10
Strengthening Prerequisite Programs • Personal hygiene • Chemical control • Receiving, storing, transporting • Pest control • Food temperature control 11
Hazard Analysis Process of collecting and evaluating information on hazards associated with food – biological, chemical, and physical • Look for potential hazards that are reasonably likely to occur in the operation • Separate safety concerns from quality concerns 12
CCPs – Example CCPs for raw hamburger patties in a full-service kitchen (hazard is harmful bacteria) • Receiving- not CCP • Storing- not CCP • Preparing- not CCP • Cooking- CCP • Holding – CCP • Serving – not CCP 1 3
NO COOK – Questions to Consider • Will this require a great deal of preparation, making preparation time, employee health, and bare hand contact with ready-to-eat food a concern? • Is food being served to a population susceptible to foodborne illness? 14
NO COOK – Steps Steps may vary according to kitchen and process • Full-service (on-site) prepares, cooks, and serves food in its own facility • Central kitchen prepares and cooks food that is transported to and served by satellite kitchens • Satellite kitchen may receive hot and cold foods that will need additional temperature controls before serving 15
NO COOK Process Flow A. Full-service kitchen • Receive • Store • Prepare • Hold • Serve 16
SAME DAY SERVICE – Receive-Store-Prepare- Cook-Hold-Serve • Food is prepared and cooked the same day it is served • Food usually passes through temperature danger zone only once • Minimal opportunity for bacterial growth 17
SAME DAY SERVICE Important procedures: • Time and temperature controls • Good sanitation and good personal hygiene (especially handwashing) – Prevent cross-contamination 18
SAME DAY SERVICE Process Flow A. Full-service kitchen • Receive • Store • Prepare • Cook • Hold • Serve 19
COMPLEX – Receive-Store-Prepare-Cook-Cool- Reheat-Hold-Serve • Food is prepared and cooked a day or so in advance of being served • Food is cooled and stored then reheated the day it is served • Used for food produced in large volumes 20
COMPLEX – Receive-Store-Prepare-Cook-Cool- Reheat-Hold-Serve • Concern: food is likely to pass through temperature danger zone several times • Multiple step process • Requires proper equipment and facilities to handle volume 21
COMPLEX Process Flow A. Full-service kitchen • Receive • Store • Prepare • Cook • Cool/Store • Reheat • Hold • Serve 22
Monitoring (Measuring) Procedures • Time and/or Temperature • Indicates if critical limits are being met • Indicates when loss of control and/or deviation have occurred • Provides written documentation for verification of HACCP procedures 23
Developing Monitoring Procedures Focus on each CCP and establish clear directions for: • Who will monitor the CCP • When and how often it will be monitored • How the CCP will be monitored • What equipment, tools, and materials will be needed 24
Successful Monitoring Identify who is responsible and train on: • Why monitoring is important • Proper monitoring procedures • Proper way to use equipment • CCPs • Critical limits • Methods for recording monitoring results • What actions to take if there is a deviation 25
Corrective Actions • Vary according to operation • All corrective actions must be: – Measurable and specific – Based on facts – Appropriate for normal working conditions 26
Examples of Corrective Actions • Rejecting product when delivered at incorrect temperatures or specifications • Rejecting product that does not come from an approved source • Fixing all thermostats • Modifying food handling procedures • Discarding food if cross-contamination occurs 27
Verification The step that confirms your HACCP program is working according to the plan It allows you to: • Maintain effective food safety program • Update program as needed 28
Verification Procedures Three Types of Verification 1. Initial Verification 2. On-going Verification 3. Reassessment of the HACCP plan 29
Establishing Record Keeping Requirements 1. Records must be accurate 2. Records must contain enough information to know if HACCP is performed correctly Easiest to implement if: • Simple • Part of employee’s daily routine 3 Ch 1- 0
Examples of HACCP Records • List of HACCP team and assigned duties • Description of food, distribution, intended use, and customers • Standardized recipes • Summary of hazard analysis • Food process flow diagrams • Steps that are CCPs • Hazards of concern 31
Examples of HACCP Records • Critical limits • Monitoring procedures • Corrective actions • Verification procedures and schedule • Record-keeping procedures • Documentation of adequacy of HACCP plan • Supplier certification records 32
Examples of HACCP Records • Records indicating compliance with critical limits • Calibration logs • Monitoring logs • Deviation and corrective action logs • Verification records • Employee training records 33
Summary: Developing and Implementing the HACCP Plan • Train HACCP coordinator/members of team • Make HACCP team responsible for developing and implementing HACCP plan • Appoint teams to develop plans for specific menus • Train employees on appropriate monitoring procedures • Develop forms and records to track and correct problems 34
Summary: Developing and Implementing the HACCP Plan • Develop a time line for HACCP implementation • Continually apply monitoring, record-keeping, corrective action procedures, etc. • Regularly schedule verification activities • Update plan as needed • Be sure employees understand role of HACCP and their responsibilities 35
Sample Plan • A sample HACCP plan can be found under “other documents” within CARS.
SNA 2019 HACCP Presentation SY 2017-18 SY 2019-2020 3 7
Recommend
More recommend
