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GMP and HACCP in restaurants. Comenius School Development Project. Stella Maris. Srednja šola Zagorje. What are GMP’s?. G ood M anufacturing P ractices Good manufacturing practices (GMP’s) lie at the heart of quality. GMP’s comprise a variety of practices that ensure quality.

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gmp and haccp in restaurants

GMP and HACCP in restaurants

ComeniusSchool Development Project

Stella Maris

Srednja šola Zagorje

what are gmp s
What are GMP’s?
  • GoodManufacturingPractices
  • Good manufacturing practices (GMP’s) lie at the heart of quality.
  • GMP’s comprise a variety of practices that ensure quality
what is haccp
What is HACCP?
  • Have A Cup of Coffee & Pray???
          • (Dr. Jeannie Sneed, Iowa State)
  • NO it means…
  • Hazard





  • It’s a big name, that seems to be scaring a lot of people, but what it means to us in Food Service is…
    • A food safety program that must be based on HACCP guidelines.
    • A properly designed and monitored system that ensures the products we serve and the preparation, storage and holding of those products is done in the safest possible way.
  • HACCP was first introduced in the 1960’s – at the start of the space program. NASA used it first and then it was introduced into the other commercial areas – Pillsbury and food manufacturers.
  • Entrepreneurs must use an HACCP system or a food safety system
  • It provides a defense for us, against complaints and legal action.
  • It focuses on food and places the responsibility on Food Service Employees to serve safe food to the guests.
  • It raises our professionalism to the next level.
  • HACCP is a good thing, it’s a preventative program!!
haccp 7 key principals
HACCP – 7 Key Principals
  • Identify hazards
  • Identify critical control points
  • Establish critical limits (time) for each control point.
  • Establish Procedures to monitor the critical control points.
  • Establish corrective actions to be taken when monitoring shows that a critical limit has not been met.
  • Establish procedures to verify that the system is working.
  • Establish record keeping procedures to properly maintain documents of the HACCP system.
food borne illness
Food-Borne Illness
  • Official definition of a food-borne disease outbreak is when two or more cases of a similar illness result from eating a common food
  • Each year in Europe 6.5 to 33 million of cases -Cost: estimation tens of billions of Euros.
  • Most food-borne illness results from micro-organisms.
  • Customers can do their part in reducing the risk by focusing on four critical steps
    • Clean: wash hands and food contact surfaces
    • Separate: Don’t cross contaminate
    • Cook: to proper temperatures
    • Chill; refrigerate promptly
hygiene code for hotel and catering
Hygiene Code for Hotel and Catering
  • The code is a simplified system specific to the branch of industry for which the HACCP was designed.
  • All current processes applied to the Hotel and catering industry are included in the Hygiene code.
  • If caterers act in accordance with the procedures described in the hygiene code, they are acting in accordance with the law.
  • The complete code can be downloaded from this website.
product liability
Product liability
  • Advise is to work according the Hygiene Code in relation to product liability.
  • If a customer became ill after visiting your establishment and holds you liable, you have to respond.
  • With the application of the Hygiene Code you can show that you have done what the law required from you.
  • You can only do that if you have written down all hygiene data and kept them.
  • In the short term
    • A better product.
    • Better process control.
    • Better monitoring of raw materials.
    • Clearer insight into your organization.
    • Evidence in connection with product liability.
  • In the long term
    • Tasks, functions and responsibilities become clearer.
    • Everyone is made to feel personally responsible.
    • Trust in your firm will increase
    • Evidence in connection with product liability.
this course
This course
  • Will enable you to highlight any health risks that the preparation of products might present for your customers.
  • These could arise from the moment you receive raw materials up to and including when you clean up.
  • Will also give you some information about
    • History of food safety and HACCP
    • building, construction and equipment
    • Micro- and macro-organisms
chapters of this course
Chapters of this course
  • Chapter 1: Introduction – European guidelines and Hygiene Code
  • Chapter 2: History of HACCP
  • Chapter 3: Micro- and macro-organisms
  • Chapter 4: Building and construction – the kitchen
  • Chapter 5: Building and construction – other departments
  • Chapter 6: Small kitchen materials
  • Chapter 7: Kitchen equipment
  • Chapter 8: Personal hygiene
  • Chapter 9: Purchasing
  • Chapter 10: Storage
  • Chapter 11: Waste disposal
  • Chapter 12: Quality and food safety
  • Chapter 13: Preparation
  • Chapter 14: Presenting and serving
  • Chapter 15: Party catering
  • Chapter 16: Product development
the end chapter 1 introduction

The end Chapter 1 - Introduction

Made by the Comenius team

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