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HACCP - PowerPoint PPT Presentation


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HACCP. The HACCP Approach. HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation Once identified, hazards can be prevented, eliminated, or reduced to safe levels. 9-9. For HACCP to be Effective.

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the haccp approach
The HACCP Approach

HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation

Once identified, hazards can be prevented, eliminated, or reduced to safe levels

9-9

for haccp to be effective
For HACCP to be Effective

It must be specific to each operation’s menu, customers, equipment, processes, and operations

A plan that works for one operation may not work for another

9-10

the seven haccp principles
The Seven HACCP Principles

Conduct a hazard analysis

Determine critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Verify that the system works

Establish procedures for record keeping and documentation

9-11

haccp principles analogy6
HACCP Principles Analogy

1. Conduct a hazard analysis

haccp principles analogy7
HACCP Principles Analogy

2. Determine critical control points

haccp principles analogy8
HACCP Principles Analogy

3. Establish critical limits

haccp principles analogy9
HACCP Principles Analogy

4. Establish monitoring procedures

haccp principles analogy10
HACCP Principles Analogy

5. Identify corrective actions

haccp principles analogy11
HACCP Principles Analogy

6. Verify the system works

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HACCP Principles Analogy

7. Establish record keeping and documentation procedures

haccp the 7 haccp principles analogy
HACCP: The 7 HACCP Principles Analogy

The 7 HACCP Principles

What hazard were town officials trying to control?

What did they decide was critical to control the hazard?

What limit did they establish to slow cars down?

How did the town monitor the new speed limit?

What action was taken by drivers who received tickets?

How did town officials verify that the new speed limit was reducing accidents?

What did town officials do to stay on top of the situation?

the seven haccp principles14
Principle 1: Conduct a hazard analysis

Identify potential hazards in the food served by looking at how it is processed

Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical hazards

The Seven HACCP Principles

Prepare

Serve

Salads, cold sandwiches

Grilled chicken sandwiches, hamburgers

Serve

Prepare

Cook

Prepare

Chili, soup, sauces

Reheat

Cook

Hold

Serve

Cool

9-12

the seven haccp principles15
Principle 2: Determine critical control points (CCPs)

Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs

Depending on the process, there may be more than one CCP

The Seven HACCP Principles

9-13

the seven haccp principles16
Principle 3: Establish critical limits

For each CCP, establish minimum or maximum limits

These limits must be met to:

Prevent or eliminate the hazard

Reduce it to a safe level

The Seven HACCP Principles

Critical

Limit

9-14

the seven haccp principles17
Principle 4: Establish monitoring procedures

Determine the best way to check critical limits

Make sure they are consistently met

Identify who will monitor them and how often

The Seven HACCP Principles

9-15

the seven haccp principles18
Principle 5: Identify corrective actions

Identify steps that must be taken when a critical limit is not met

Determine these steps in advance

The Seven HACCP Principles

9-16

the seven haccp principles19
Principle 6: Verify that the system works

Determine if the plan is working as intended

Evaluate it on a regular basis using:

Monitoring charts

Records

Hazard analysis

Determine if your plan prevents, reduces, or eliminates identified hazards

The Seven HACCP Principles

9-17

the seven haccp principles20
Principle 7: Establish procedures for record keeping and documentation

Keep records for these actions:

Monitoring activities

Corrective actions

Validating equipment (checking for good working condition)

Working with suppliers (invoices, specifications, etc.)

The Seven HACCP Principles

9-18

when a haccp plan is required
When a HACCP Plan is Required

A HACCP plan is required if an operation:

Smokes food as a method to preserve it

Uses food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety

Cures food

Custom-processes animals

Packages food using reduced-oxygen packaging

Treats juice on-site and packages it for later sale

Sprouts seeds or beans

Offers live, molluscan shellfish from a display tank

9-19

when a haccp plan is required22
When a HACCP Plan is Required

A HACCP plan is required if an operation: continued

Packages food using reduced-oxygen packaging (ROP) methods

Treats (e.g., pasteurizes) juice on-site and packages it for later sale

Sprouts seeds or beans

Offers live, molluscan shellfish from a display tank

9-20