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Gdi-omni school of sanitation. Because sanitizing is more than cleaning!. FOOD SAFETY ESSENTIALS. Powered by. Understanding HACCP. 7. objectives. HACCP Defined HACCP Principles HACCP Deviation Report & Manual. Understanding HACCP. Definition. H A C C P. Understanding HACCP.

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Because sanitizing is more than cleaning

Gdi-omni school of sanitation

Because sanitizing is more than cleaning!


Food safety essentials
FOOD SAFETY ESSENTIALS

Powered by

Understanding HACCP

7


Objectives
objectives

  • HACCP Defined

  • HACCP Principles

  • HACCP Deviation Report & Manual

Understanding

HACCP


Definition
Definition

H A C C P

Understanding

HACCP


Definition1

H

A

C

C

P

EALTH

NALYSIS

RITICAL

ONTROL

OINT

Definition

H A C C P

Understanding

HACCP


Understanding haccp
Understanding haccp

Understanding

HACCP


Hazards
Hazards

Understanding

HACCP


Hazards biological
Hazards - biological

Understanding

HACCP


Hazards chemical
Hazards - Chemical

Understanding

HACCP


Hazards physical
Hazards - physical

Understanding

HACCP


Haccp history
Haccp history

Understanding

HACCP


Beginning a haccp program
Beginning a Haccp program

  • Establishing a good, basic set of programs developed around GMPs & using them consistently

  • Gaining management support for the HACCP program

  • Describing and identifying the food product, its distribution, its intended use, and potential customers

  • Completing and verifying a flow diagram

Understanding

HACCP


Seven steps to haccp
Seven steps to haccp

Conducting a hazard analysis

Identify control points

Establish critical limits

Establish monitoring procedures

Establish corrective action

Verification

Recordkeeping

Understanding

HACCP


Principle 1 conducting a hazard analysis
Principle 1: conducting a hazard analysis

“This principle is the most important because if a possible hazard is not identified, no control program will be established.”

Understanding

HACCP


Principle 1 conducting a hazard analysis1
Principle 1: conducting a hazard analysis

Ingredient Analysis

Process Analysis

Understanding

HACCP


Principle 2 identify critical control points
Principle 2: identify critical control points

Understanding

HACCP


Principle 3 establish critical limits
Principle 3: establish critical limits

Understanding

HACCP


Principle 4 establish monitoring procedures
Principle 4: establish monitoring procedures

  • What to measure

  • How to collect the data

  • How often to collect the data

  • Who will measure and record the data

Understanding

HACCP


Principle 5 establish corrective action
Principle 5: establish corrective action

  • Place product on hold

  • Bring CCP back under control

  • Document the deviation

  • Re-run or discard held product

Understanding

HACCP


Principle 6 verification
Principle 6: verification

  • Keep written records

  • Note monitor’s habits/records

  • Make equipment checks

  • Responsible monitor sign off

Understanding

HACCP


Principle 7 record keeping
Principle 7: record keeping

“Without documenting an event when it occurs, it will be difficult to prove it happened.”

Understanding

HACCP


Deviation report
Deviation report

  • What factors caused the process to go out of control?

  • What action was taken to bring the process back in control?

  • What happened to the product that was being created when the process went out of control?

  • What long-term corrective action was taken to keep the process in control in the future?

Understanding

HACCP


Haccp manual
Haccp manual

Company Information

HACCP Team

Understanding

HACCP


Haccp manual1

Prerequisite Programs

Process Flow Diagram

Hazard Analysis

Haccp manual

Understanding

HACCP


Haccp manual2

The Master Plan

Blank Deviation Report

Haccp manual

Understanding

HACCP


Conclusion
conclusion

Understanding

HACCP


The tools we use
The tools we use

Clean tools are good sanitation...

Understanding the color code system for your plant

Keep your tools stored by color

Clean your tools using the 4 pillars

Follow GMP


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