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Implementation of HACCP principles in small food producing establishments Francisco Javier Dominguez Orive Deputy Veterinary Director TAIEX & Croatian Chamber of Commerce Zagreb, 20 April 2009 Contents… Challenges HACCP in retail/ catering establishments - Safer food better businesses

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implementation of haccp principles in small food producing establishments

Implementation of HACCP principles in small food producing establishments

Francisco Javier Dominguez Orive

Deputy Veterinary Director

TAIEX & Croatian Chamber of Commerce

Zagreb, 20 April 2009

contents
Contents…
  • Challenges
  • HACCP in retail/ catering establishments - Safer food better businesses
  • Keeping records
  • Enforcement

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

challenges
Challenges…?
  • understand HACCP methodology
  • do a proper hazard analysis
  • training of staff
  • keeping records
slide4

Practical food safety procedures for small businesses

  • Based on HACCP principles – risk based
  • Uses flexibility in 2006 Regulations. Reg. (EC) No. 852/2004 Art. 5 requires food businesses to maintain food safety management procedures based on HACCP principles
  • SFBB is not a legal requirement, will assist with compliance
  • Based on the Food Standards Agency’s 4 C’s
      • Cross-contamination,
      • Cleaning,
      • Chilling,
      • Cooking

http://Europe.eu.int/comm/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

what is the aim of safer food better business
What is the aim of Safer Food Better Business?
  • Primarily to help businesses make and sell food safely. It can help to explain and demonstrate how to do this.
  • It will reduce the risk of food poisoning and gives the owner/manager more responsibility.
  • It can also will help FBOs comply with the law without using complex terms and methods.
  • The FBO now has to prove that his/her business can produce safe food.

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide6

Protecting consumers

Food-borne disease / England & Wales only [2005]

Around a million cases each year

19,000 hospitalisations

500 deaths

Cost £1.5bn each year

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide7

Challenges

  • Challenges:
    • turnover
    • diversity
    • literacy/language
    • limited technical expertise
  • UK food businesses:
    • ~ 600,000 food premises
    • 60% are caterers, ~ 3m employees
    • 80% are micro-businesses (<5 staff)

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide8

Safer food, better business (SFBB)

  • Simple, practical food safety management for small businesses
    • Enables small businesses
    • to improve standards
    • Protects consumers
    • from food poisoning
    • Enables businesses to
    • comply with EC Regulations

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide9

SFBB programme

Packs – free to businesses

Support for Local Authorities, toolkit, 1,400 trained

Major grant programme for local projects, 2/3 Local Authorities, 50,000 businesses

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide10

SFBB packs

  • Catering
  • Retail
  • Chinese, Indian, Pakistani, Bangladeshi & Sri Lankan cuisines
  • Care Homes
  • Over 360,000 packs distributed

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

what does the sfbb pack contain
What does the SFBB pack contain?
  • Safe methods refer to different topics.
    • Important food safety issues
    • Record how they are carried out
    • Record what may have gone wrong
    • Record any preventative action
    • Training records
    • Supplier records
    • Cleaning schedule
    • Diary – weekly
    • Diary – 4 weekly reviews

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

it is based upon 4 c s
It is based upon 4 C’s
  • 4Cs are easy categories to remember
    • Cross-contamination,
    • Cleaning,
    • Chilling
    • Cooking
  • They are the general controls for the general hazards in a kitchen
  • Each of the 4Cs has Safe Methods
  • These practical methods control specific hazards in the business
  • The manager can adapt these methods to suit their business

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide13

SFBB - Catering Pack

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

what is in the diary
What is in the diary?
  • Diary which the owner/manager signs every day.
  • Daily opening and closing checks
  • Space to write down anything special or what went wrong and the action taken
  • to make food safe.
  • The diary also contains staff lists, training
  • records, supplier list, and a cleaning schedule

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide15

Web site

www.food.gov.uk/sfbb

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide16

SFBB Product - DVD Training Tool

  • Launched February 2008
  • Managers - how to work through the packs
  • Staff - key food safety messages
  • Addresses language issues (16 languages)
  • Supports training programmes and LA staff
  • Reduces coaching time

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

flexibility records
Flexibility - Records

It is important to recognise the importance of establishing appropriate documentation and records which are proportionate to the level of risk

21

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

records due diligence defence
Records & Due Diligence Defence

The FBO must realise that, if something goes wrong, records and other actions may help to proof that all reasonable precautions were taken and that all due diligence had been exercised

This may also help inspectors (officials) to encourage the application of HACCP based procedures by FBOs

‘Due diligence defence’ is not a legal requirement.

22

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

routine enforcement
Routine enforcement
  • The enforcement officer will want to see the SFBB folder each time they inspect a business
  • They will expect to see the document in daily use complete and up to date
  • They may wish to discuss some of the safer methods, diary entries or other records
  • They may wish to discuss the document with the FBO’s employees to ensure that they also understand what has been recorded and that they understand and agree with the principles.
  • As new employees join the business the FBO can use SFBB as a training aid

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide24

SFBB – does it work?

  • Independent evaluation:
    • Compliance increase from 30% to ~ 50% in 3 years
    • Businesses say improves their effectiveness & profitability
  • SFBB available to other countries under licence from UK government

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide25

Local Projects

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

developing and sharing good practice with local authorities
Developing and sharing good practice with Local Authorities
  • Local initiatives publicised in SFBB newsletters

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide27

http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

slide28

Javier Dominguez

javier.dominguez@foodstandards.gsi.gov.uk

Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09