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Food Safety Program PowerPoint PPT Presentation


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Codex Alimentarius ( latin for ‘code’ and ‘ food’ ) Is a body set up by the Food and Agriculture Organisation of the United Nations and the World Health Organisation (WHO). Food Safety Program. It is a legal requirement that all food premises have a food safety program.

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Food Safety Program

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Food safety program

Codex Alimentarius (latin for ‘code’ and ‘food’ ) Is a body set up by the Food and Agriculture Organisation of the United Nations and the World Health Organisation (WHO)


Food safety program

Food Safety Program

  • It is a legal requirement that all food premises have a food safety program.

  • A Food Safety Program is a written document that ensures food is kept safe at all times and if hazards do occur what to do with the food.

  • The Food Safety Program must be approved by the local council.


Haccap

HACCAP

  • Hazard Analysis and Critical Control Points

  • Pronounced ‘Hass-sip’

  • Food Safety programs are based on HACCP and areInternationally recognised


Hazzard

HAZZARD

  • Is a biological, chemical or physical agent in, or a condition of, food that has the potential to cause an adverse health effect in humans.

  • ‘Critical control points’ is a step during food production at which potential food hazards can occur.

Critical control point


What is a haccp the hazard analysis and critical control point

What is A HACCP?The hazard analysis and critical control point

  • Is a food safety system that is internationally recognised

  • It is an organised preventative approach to food safety

  • It considers physical, chemical and biological hazards and focuses on prevention measures

  • It has to consider good hygiene practices at all stages in the handling of food- transportation, receiving and storage, preparation, equipment usage, cleaning procedures, through to serving or packaging


Steps in haccp system

Steps in HACCP system

  • •analyse hazards

  • •identify critical control points

  • •set limits for critical control points

  • •monitor critical control points

  • •corrective action

  • •keep records

  • •verify HACCP system is working


Analyse hazards

analyse hazards

  • – identify hazards in food production, which may include storage of ingredients, cooking of food or storage temperatures and use of chemical cleaners

  • Brainstorm all possible hazards e.g we recognised a hazard with the paella was food poisoning due to poorly cooked chicken


Identify critical control points

identify critical control points

  • – identify the point at which important things can go wrong; for example, temperature control, cleaning

  • If the internal temperature of the

    chicken is measured it would

    eliminate hazard

gardensonline.com.au


Set limits for critical control points

set limits for critical control points

  • – including the acceptable temperature range for cooking and storage

  • Chicken must reach a temperature of 74°C

  • Thermometers should be

    Calibrated to check accuracy

health.vic.gov.au


Monitor critical control points

monitor critical control points

  • – establish a system for checking so that the limits set are not exceeded

  • E.g recording thermometer calibration checks (dates), and internal temperature reached 74°C

  • Recording dates of deliveries/Record a list of your suppliers


Corrective action

corrective action

  • – what to do if something goes wrong; for example, how to dispose of contaminated food

THROW

CONTACT

tensens.com.au


Keep records

keep records

  • – for auditing purposes, check for improvements

haccpmentor.com


Verify haccp system is working

verify HACCP system is working

  • – review the system on a regular basis, amend and update if necessary.

  • (may have to re-think hazards if you introduce a new product, new equipment or if there is something that is found to go wrong)


Food legislation the government bodies that keep our food safe

Food Legislation: (the government bodies that keep our food safe)


Fsanz

FSANZ

  • www.foodstandards.gov.au

  • Mission:

  • Actions:

  • Develop the standards

  • Provide information to consumers e.g food additives

  • Co-ordinate food recalls


The food standards code

The food standards code

  • Written by FSANZ

  • A set of standards (criteria) that food (the product and production) must comply to.

    These standards include

  • composition of food e.g additives, microbiological contaminants

  • packaging, storing and handling of food

  • Requirements for food premises, cleaning, pest management, equipment

  • Standards for primary and secondary processing of key foods e.g poultry, dairy

  • Food Safety Programs or Food safety system(HACCP)

  • Labelling

  • Nutrition, health and related claims


Food safety program

http://www.youtube.com/watch?v=dbqWWZHjwAk

Video above is good to watch for food labelling

http://www.youtube.com/watch?v=QykFqlimVOY

food labelling

http://www.foodstandards.gov.au/scienceandeducation/learningcentre/

Link for more food safety videos


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