GMP and HACCP in restaurants - PowerPoint PPT Presentation

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GMP and HACCP in restaurants
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GMP and HACCP in restaurants

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  1. GMP and HACCP in restaurants ComeniusSchool Development Project Stella Maris Srednja šola Zagorje

  2. 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

  3. What is HACCP? • Have A Cup of Coffee & Pray??? • (Dr. Jeannie Sneed, Iowa State) • NO it means… • Hazard Analysis Critical Control Points

  4. HACCP • 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.

  5. History • 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.

  6. Why? • 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!!

  7. 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.

  8. The building blocks of a HACCP program

  9. 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

  10. 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.

  11. 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.

  12. Advantages • 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.

  13. 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

  14. 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

  15. The end Chapter 1 - Introduction Made by the Comenius team Stella Maris Merksem Belgium