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Staff Training Slideshow 7-HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential food safety hazards, finds ways of preventing them, and puts procedures in place to reduce risks and ensure safe food. It involves identifying critical control points during food production where limits must be placed to prevent, eliminate or reduce food safety hazards. Key aspects of a HACCP system include conducting a hazard analysis, establishing critical control points, setting critical limits, monitoring procedures, corrective actions, verification, and record keeping. Prerequisite programs also provide the foundation for an effective HACCP plan.

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Buddy Kertun
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98 views18 pages

Staff Training Slideshow 7-HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential food safety hazards, finds ways of preventing them, and puts procedures in place to reduce risks and ensure safe food. It involves identifying critical control points during food production where limits must be placed to prevent, eliminate or reduce food safety hazards. Key aspects of a HACCP system include conducting a hazard analysis, establishing critical control points, setting critical limits, monitoring procedures, corrective actions, verification, and record keeping. Prerequisite programs also provide the foundation for an effective HACCP plan.

Uploaded by

Buddy Kertun
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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HACCP – What is It?

Food Safety Management


Food Safety - is it expected?
Your customer/consumer expects that your
product is
 Free from microbial contamination

 free from insect/rodent contamination

 free from pesticides / chemicals


Groceries

 free from physical hazards

HACCP 2
What Causes Food Safety
Incidents
 direct causes include biological / physical
/ chemical hazards
 indirect causes are the result of
managerial and employee deficiencies
 company needs to address changes in
people’s behavior to prevent
reoccurrence → have the right attitude!

HACCP 3
How can We Achieve Better Food
Safety in our Product
 Think about the best way to do things
right
 Implement a HACCP plan that protects
food going through our plant
 Tackle underlying causes of
food contamination
 Have a clean and sanitary
environment

HACCP 4
Why do we worry about Food
Safety?
 Consumers / buyers / governments
demand that we produce safe food
 Recalls are expensive → can cost jobs
 We can get sick
 our families: children, parents - not some
unknown person in a far away place

HACCP 5
How do we achieve food safety in
our product?
 Be aware of food hazards
 Biological / chemical / physical
 Keep out / minimize food hazards
 Develop system to ensure food safety in
product

HACCP 6
Brief history of HACCP
 HACCP was developed by Pillsbury for
the NASA space program in the 1970’s
 Codex Alimentarius (FAO) has developed
it for international use
 Canada refined it in 1992 as the
Food Safety Enhancement Program
(FSEP)

HACCP 7
What is HACCP?
 Hazard Analysis
 What are Hazards?
 Where can they be found?
 How can they be controlled?
 Critical Control Points
 How do we control hazards?
 CCPs – measuring product acceptabilty

 Prerequisite Programs – creating an environment

to produce safe product

HACCP 8
Food Safety Hazards
Potential hazards can include:
 Biological
 Microorganisms: bacteria / yeasts / molds / viruses
 insects
 Chemical
 Cleaners
 Lubricants / fuel / hydraulic fluid / coolants
 pesticides
 Physical
 Glass / plastic / wood / rocks
 Metals

HACCP 9
What is a food safety
management system?
A food safety mgt system helps the process
& people to produce a safe product by
controlling hazards
A food safety mgt system needs:
 Effective procedures

 Delegated responsibilities

 Trained people

HACCP 10
What are the components of a
food safety program?
 Programs supporting food safety in the following
areas:
 Sanitation and Pest Control
 Preventive Maintenance
 Traceability / Recall Program
 Making employees more knowledgeable
 Employee Training
 Doing things right the first time
 Standard Operating Procedures
 Policies

HACCP 11
Food Safety Management
System
 Good Manufacturing Practices (GMP) /
Prerequisite Programs
 must-do / should-do
 Operational controls and Standard Operating
Procedures (SOP)
 HACCP Plan(s) for product(s)
 Critical Control Points (CCP)  must do
 Review / verification procedures
 Self-inspection or audit
 Government inspection or audit

HACCP 12
What are Prerequisite
Programs?
They are the foundation of a
food safety management
system:
1. Premises
2. Transportation and Storage
3. Equipment
4. Personnel
5. Sanitation and Pest Control
6. Recall / Traceability

HACCP 13
Having effective Prerequisite
Programs
 Well maintained premises
 Proper receiving / storage / shipping practices
 Sanitation and pest control programs
 Well maintained and correctly operated
equipment
 Properly trained employees
 Tracking/Recall program

HACCP 14
Critical Control Points (CCP)
 Control Point - A step in the process
where the product can be stopped and
a measurement taken
 Critical Control Point
 Measurement is taken to determine if
product is acceptable or not
 Has corrective actions that:
 Bring the process back to acceptablity
 Takes care of product that is unacceptable

HACCP 15
What is IndianLife Foods doing
about HACCP?
 Developing a HACCP-based plan for each
product with CCPs
 Developing Prerequisite Programs
 Providing employee
training

HACCP 16
HACCP and the employee
 Observe Good Manufacturing Practices
 Know Critical Control Points
 Who is responsible?
 Why is it a CCP?
 Monitoring procedure
 Frequency of monitoring
 Keep records as required

HACCP 17
Responsibility for record
review
 Plant management /
supervisors
 Government
inspectors

22 Dec 07 HACCP 18

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