HACCP

1. HACCP

2. HACCP FOOD HYGIENE All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

3. HACCP FOOD SAFETY Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use.

4. HACCP FOOD SAFETY ASSURANCE HACCP is a method of food safety assurance • It identifies what we need to do to make food safe • It makes sure that what is planned is correctly implemented

5. HACCP QUALITY • Types of Quality: • Organoleptic quality (Senses) • Functional quality (e.g. convenience, shelf-life or “keepability”) • Nutritional quality • Hygienic quality (safety)

6. HACCP QUALITY CONTROL A system for maintaining standards in production or in a product, especially by inspecting samples of the product Webster’s Dictionary (1980)

7. HACCP QUALITY ASSURANCE All planned and systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality (ISO/UNCTAD/GATT)

8. HACCP HACCP CONCEPT • Identification of potential food safety problems • Determination of how and where these can be prevented • Description of what to do and training of the personnel • Implementation and recording

9. HACCP Objectives of application of HACCP Prevention of Foodborne Illness More efficient quality assurance system Reduction of costs of food analyses Reduction of losses due to product recall Protection of reputation

10. HACCP SYSTEM Hazard Analysis Critical Control Points Danger, Risk Discovering, Researching Of Immense Importance Checking, Managing Steps, Events

11. HACCP PRINCIPLE NO 1 • Conduct a hazard analysis • What is a hazard? • Any biological, chemical or physical property which may cause a food to be unsafe for human consumption

12. HAZZARD VS RISK • Hazards are evaluated based on the importance of the danger, the seriousness of the danger as well as the frequency of occurrence • Risks are evaluated based on the probability that a hazard could occur

13. BACTERIA AND VIRUSES • Bacteria are germs producing toxins either in the food or inside the body • Viruses are microscopic pathogens that multiply in the living cells of their host • Your objective: reduce bacterial and viral contamination on PHF’s

14. CRITICAL FOOD • Foods with • high protein contents • high carbohydrate contents • high fat content • Foods that grow over or in soil • Foods that come into contact with organic matters • = POTENTIALLY HAZARDOUS FOODS (PHF’S)

15. CRITICAL FOOD Common hazards in meat and meat products: • Salmonella • Staphylococcus aureus • Clostridium perfringens • Clostridium botulinum • Escherichia coli • Listeria monocytogenes • Parasites

16. CRITICAL FOOD Common Hazards in Milk • Salmonella • Listeriamonocytogenes • Escheridia coli • Staphillococcusaureus • Clostridium botulinum • Campylobacter jejuni

17. CRITICAL FOOD Common Hazards in poultry and poultry products • Salmonella • Campylobacter jejuni • Clostridium perfringens • Staphylococcus aureus • Listeria monocytogenes

18. CRITICAL FOOD Common Hazards in eggs and egg products Salmonella !

19. CRITICAL FOOD Common Hazards in Fish and Shellfish Bacteria • Clostridium botulinum • Vibriovulnificus • Listeriamonocytogenes Parasites Viruses • Hepatitis A virus • Norwalk virus

20. CRITICAL FOOD Common Hazards in vegetables, fruits and nuts Bacteria • Salmonella • Listeria monocytogenes • E. coli • Clostridium botulinum Hepatitis A Parasites Moulds

21. CAUSE & EFFETCT DIAGRAM MATERIAL MACHINES ENVIRONMENT PROBLEM MANPOWER METHODS

22. HACCP PRINCIPLE NO 2 • Determine the critical control points

23. CRITICAL CONTROL POINTS • Any operation/practice/procedure where a • preventive or control measure can be applied • which would • eliminate/remove a hazard • prevent a hazard • lessen the risk a hazard will happen • Measurable or quantifiable, usually involves a • PHF

24. HACCP PRINCIPLE NO 3 • Set the critical limits for each critical control point

25. TDZTemperatureDangerZone

26. HACCP FATTOM Factors Affecting Bacterial or Viral Growth • FATTOM: • Food • Acidity • Time • Temperature • Oxygen • Moisture

27. HACCP PRINCIPLE NO 4 • Establish Monitoring Procedures • Measurable • Frequent • Accurate • Recorded • Verifiable

28. FRIDGE & FREEZER TEMPERATURE RECORD SHEET The temperature of all refrigerators (0°-5°) and freezers (-18°) should be checked at least once every day. Fridge / Freezer no Location: Week: Responsible: HACCP PRINCIPLE NO 4 FRIDGE & FREEZER TEMPERATURE RECORD SHEET The temperature of all refrigerators (0°-5°) and freezers (-18°) should be checked at least once every day. Fridge / Freezer no Location: Week: Responsible:

29. RECEIVING TEMPERATURE & QUALITY RECORD Delivered fresh food items must be at the right temperature and must match the defined quality standards. Frozen food must be at -18°, dairy products at 0°-5°

30. COOKING TEMPERATURE RECORD Hot food has to be kept above 63ºC. At the end of cooking/reheating, foods such as joints of meat etc. must reach a core temperature of at least 80ºC. Temperatures must be measured with a clean (sanitized) probe thermometer. Readings that do not fall in the optimal ranges must be reported to the manager. Corrective action must be noted if temperatures fall outside of appropriate range.

31. HACCP PRINCIPLE NO 5 • Take Corrective Actions • what should you do if… • specific • planned • verifiable • recorded

32. HACCP PRINCIPLE NO 6 • Verification • Those activities other than monitoring that determine: • The validity of the plan • That the system is operating according to the plan

33. Q&A