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Health evaluation

Health evaluation. Supervision Prof. Dr . Mervat Salah. INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP). Principle Behind HACCP. SAFE INGREDIENTS + SAFE PROCESS = A SAFE PRODUCT . Definitions – Important to Understand.

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Health evaluation

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  1. Health evaluation Supervision Prof. Dr . MervatSalah

  2. INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP)

  3. Principle Behind HACCP SAFE INGREDIENTS + SAFE PROCESS = A SAFE PRODUCT

  4. Definitions – Important to Understand • HAZARD – Anything that may cause a food to become unsafe for humans to eat • RISK – The probability of that hazard occurring CONTROL

  5. HAZARD = Risk of serving uncooked chicken to Patients / Customers CONTROL RISK = What is the likelihood of this occurring ? Definitions

  6. BIOLOGICAL PHYSICAL HAZARDS CHEMICAL WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY… PRODUCE SAFE FOOD FIT TO EAT

  7. Existing Essentials RequirementsBefore the implementation of HACCP - See Annex A - • High standards of design & maintenance MUSTalready exist in the kitchen & ancillary areas • Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training • Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources

  8. Understand the 4 C’s Concept • C – Good Hygiene practice prevents CrossContamination • C – Effective Cleaning removes harmful bacteria and stops them spreading • C – Effective Chilling prevents harmful bacteria multiplying • C – Thorough Cooking kills bacteria

  9. TASK The HACCP Team Should: • Give a description of the food, ingredients, processing methods and delivery to their customers. • Include all possible menu Items & special occasion menus • Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served Assemble a HACCP Team 1. • Food Services Supervisor • Dietician • Head Chef • Infection Control Nurse • External Advisors 1. The purpose of this is to provide a clear outline of the steps involved in the process • These will be visitors, staff and patients. • Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts Describe Food & Distribution 2. RECEIVING STORING The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram PREPARING 3. Describe the Consumers COOKING Create Flow Diagrams SERVIING 4. 5. Verify the Flow Diagrams STAGE 1 – DEVELOPING A HACCP PLAN

  10. PURCHASE DELIVERY DRIED GOODS STORAGE CHILLED FOOD STORAGE FREEZER STORAGE & DEFROSTING FOOD PREPERATION COOKING COOLING RE-HEATING Serving PLATING UP TROLLY & DELIVERY SERVERY EXAMPLE FLOW PLAN Purchase of Raw Chicken & Ingredients Storing (Freezer) Producing Curry Chicken Defrosting (Fridge) Prep (Cleaning, portioning,) Cooking Hot – Holding (Bain Marie) Plating Line Trolley Delivery

  11. PURCHASE RECEIPT CHILLED STORAGE SERVE COLD FROZEN PREPERATION CHILL DRY COOKING HOT HOLD COLD HOLD RE-HEAT SERVE HOT SERVE HOT SERVE COLD SERVE HOT EXAMPLE FLOW PLAN

  12. There Are 7 Stages of HACCP • Conduct a hazardanalysis i.e. look for hazards • Determine the Critical Control Points (CCP’s) • Implement effective controls at the CCP’s • Implement monitoring systems at the CCP’s • Establish Corrective Actions • Verify & Review Procedures • Establish record keeping and documentation procedures

  13. PURCHASE RECEIPT CHILLED STORAGE SERVE COLD FROZEN PREPERATION CHILL DRY COOKING HOT HOLD COLD HOLD RE-HEAT SERVE HOT SERVE HOT SERVE COLD SERVE HOT WHAT AREA DO YOU THINK IS MOST IMPORTANT TO MAINTAIN FOOD SAFETY??

  14. PHYSICAL BIOLOGICAL CHEMICAL STAGE No1: - Carry out a Hazard Analysis of the Catering Operation REMINDER: WHAT HAZARDS MAY EXIST IN A CATERING OPERATION

  15. Example of a Hazard Analysis Form: (See Form A)

  16. Example of a Hazard Analysis Form: (See Form A) Biological: - growth of bacteria. - cross contamination of bacteria from raw to ready to eat food. Physical - Pest contamination - Mold Chemical - Cleaning agents contamination - Pesticides

  17. STAGE No2 : - Determine the Critical Control Point (CCP’s) Critical..??

  18. STAGE No2 : - Determine the Critical Control Point (CCP’s) • A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.: • Example 1:Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.

  19. STAGE No2 : - Determine the Critical Control Point (CCP’s) Example 2:Cooling Rice. If recently cooked rice is cooled too slowly, it could give your customer food poisoning. In this example, ‘cooling’ in a food processis a Critical Control Point (CCP).

  20. Recommended text book • Janet Brown

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