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Haacp For Be Gainer

This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) principles and their application in food safety. It defines key HACCP terms like hazards, critical control points, and critical limits. It outlines the 7 principles of HACCP - hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, and record keeping. The document explains how each principle should be implemented, such as analyzing food flow, identifying biological, chemical and physical hazards, setting time and temperature limits, and documenting the HACCP plan and monitoring records.

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68 views

Haacp For Be Gainer

This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) principles and their application in food safety. It defines key HACCP terms like hazards, critical control points, and critical limits. It outlines the 7 principles of HACCP - hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, and record keeping. The document explains how each principle should be implemented, such as analyzing food flow, identifying biological, chemical and physical hazards, setting time and temperature limits, and documenting the HACCP plan and monitoring records.

Uploaded by

sadbad6
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 36

A Summary of the Importance

and Application of HACCP


Principles.

E-mail:
[email protected]

Prepared by : Eng. Hossam E.Ali


Food safety and quality consultant
E-mail: [email protected]
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Receiving

Holding/Servin
g

Cooking

Storage

Preparatio
n

E-mail:
[email protected]
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HACCP Assumes Food Establishment


Owners and Managers to:

Analyze the biological, chemical, and


physical hazards associated with the
production of menu items.

Analyze preparation methods

Identify Critical Control Points (CCP's)

Establish easily identifiable critical limits

E-mail:
[email protected]
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HACCP Assumes Food Establishment


Owners and Managers to:

Be sure employees are trained

Monitor and document processes

Periodically verify that the system


is producing food as planned.

E-mail:
[email protected]
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HACCP Assumes Owners and Managers


to Understand a Few Terms:

Hazard

Critical
Control
Point

Critical
Limit; and

E-mail:

[email protected]

Monitorin

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HACCP DefinitionsHAZARD

Categories of Hazards
are:
-

Microorganisms
- Chemicals
- Physical Objects
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HACCP DefinitionsHAZARD-

Microorganisms

Microorganisms are everywhere


and they are too small to see.
Microorganisms also can
produce toxins. What makes
them hazards is the fact that
they can grow in food during
preparation, storage, and
E-mail:
holding or their toxins.
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HACCP DefinitionsHAZARD- Microorganisms

Examples of potentially
hazardous microorganisms are:
- Salmonella
- E. coli 0157:H7
- Staphyloccuccus arueus - Clostridium
Perfringens
- Listeriosis
- Shigellosis
- Norwalk Virus
- Campylobacteriosis
- Fungi
- Botulism
- Viruses
- Parasites
- Bacilleus Cereus Gastroenteritis

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HACCP DefinitionsHAZARD- Chemicals


Chemicals are used throughout
every foodservice operation.
While chemicals can play an
important role in keeping food
safe, they are also potentially
hazardous.
Chemicals can contaminate food
or food production surfaces if
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they spill, spray or splash on
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HACCP DefinitionsHAZARD- Chemicals

Examples of potentially
hazardous chemicals are:

Natural plant toxins


Food additives
Non-food oils
Lead, mercury, heavy metals
Sanitizers and cleaners

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HACCP DefinitionsHAZARD- Physical Objects

Physical Objects are often parts


of food preparation or
presentation. But they become
potentially hazardous if they are
an unintended part of the food.

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HACCP DefinitionsHAZARD- Physical Objects

Examples of potentially
hazardous physical objects are:
Glass
- Stones or dirt
- Staples
- Wood
- Plastic
- Jewelry
- Hair or hair pins - Fingernails or
polish chips
- Bandage
- Rubber
-

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HACCP DefinitionsCritical Control Point


The operation in food processing
that specifically eliminates,
prevents, or controls the
identified hazard is known as the
critical control point. Each
recipe contains many control
points but there are only a few
E-mail:that are critical.
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HACCP DefinitionsCritical Limit


- The criterion that must be
achieved to guarantee
elimination, prevention, or
control of an identified
hazard is known as the
critical limit.
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HACCP DefinitionsThe difference between a


Critical Control and a

Critical Limit
- Example:

The recipe instruction states:


Bake to an internal cooking
temperature of 165 F for 15
seconds in a 325 oven.
Bake
= Critical Control Point
E-mail: 165 for 15 seconds = Critical Limit
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325F oven = Critical Limit
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HACCP DefinitionsCritical Limit


- Workers must check and document
critical limits. The critical limit
must be easy to understand, quick to
carry out, visual, and instantly
measurable.
- Verified time, measured food
temperature, visual monitoring, and
physical location of food are most
E-mail: frequently used as the critical limits
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in food establishment HACCP plans.
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HACCP DefinitionsCritical Limit


- The most commonly used
critical limits are time and
temperature.
- Other critical limits are Aw
(water activity), pH,
preservative concentration, salt
E-mail: concentration, available
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chlorine or viscosity.)

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MONITORING
Effectiveness in carrying out HACCP
demands supervisors monitor
documentation constantly and
coach monitoring whenever
possible.
Observe temperatures being taken,
labeling, dating and preparation
methods.
Insist upon accuracy.
Workers must correct
documentation entry errors
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promptly.
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The 7 Principles of HACCP


1. Hazard Analysis
2. Identify the Critical Control
Points
3. Establish Critical Control
Limits
4. Establish Procedures to
Monitor the
CCPs
5. Establish the Corrective
E-mail:
Action Plan
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6. Establish a Record-Keeping

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The 7 Principles of HACCP


1. Hazard Analysis
First, begin with a review of menu
items and recipes for foods or
ingredients that will support
bacterial growth.
Then, the manager must analyze the
flow of food through the facility by
constructing a flowchart to assess
E-mail: the opportunities for contamination
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and bacteria growth.
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The 7 Principles of HACCP


1. Hazard Analysis
- The flow diagram is the path of the food
from specification to service.
- A flow diagram that delineates the steps
in the process from receipt to the
customer forms the foundation for
application of the seven principles.
- The significant hazards associated with
each step in the flow diagram should be
E-mail:listed along with the proposed preventative
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measure to control the hazards.
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The 7 Principles of HACCP


1. Hazard Analysis
As you know, hazards can be biological,
chemical or physical and the analysis of
hazards should follow the flow of food
through every phase:

Purchasing specifications
Receiving
Preparing
Storing
Cooking

Holding

Cooling

Serving

Reheating

E-mail:
[email protected]

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The 7 Principles of HACCP

2. Identify the Critical Control


Points
As you know, a Critical Control Point
is a point, step, or procedure where
control can be applied and a food
safety hazard can be prevented,
eliminated, or reduced to an
acceptable level.
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The 7 Principles of HACCP

2. Identify the Critical Control


Points
CCPs include:

Cooking
Chilling
Sanitation procedures
Recipe Control
Prevention of CrossContamination
Employee hygiene

E-mail:
[email protected]

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The 7 Principles of HACCP

2. Identify the Critical Control


Points
Critical Control Points should always
be marked on the flowchart and
recipe. Always include sanitation
instructions specifying cleaned and
sanitized equipment, clean hands

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Modify step,
process or product

Q1
Are control
measures
being used
to prevent a
hazard

yes

No

Is control at this
step required for
safety?

No

yes

Q2
Does the step
eliminate or
reduce the hazard
to an acceptable
level?

No

Q3
Does contamination
occur at unacceptable
level or could it
increased to
unacceptable
levels?

No

No
Yes

yes
Yes

CRITICAL
CONTROL
POINT

E-mail:
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Q4
Will a subsequent step
eliminate or reduce
the hazard to an
acceptable
level

Not a CCP

yes

Proceed to the next step


in theto
process
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first page

The 7 Principles of HACCP

3. Establish Critical Control


Limits
- Critical limits may be
thought of as boundaries of
safety for each CCP.
- Each CCP will have one or
more critical limit to assure
the prevention or elimination
of hazards, or the reduction of

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The 7 Principles of HACCP

3. Establish Critical Control


Limits
Specific limits must be set on:
Rotation time of food within
each station
Physical location of food
Specific cooking and holding
temperatures
Operating temperatures of
equipment
Chemical concentrations
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pH measurements

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The 7 Principles of HACCP

4. Establish Procedures to
Monitor the CCPs
Monitoring serves three purposes:
1. Tracking of the system's
operation
2. Indicating when loss of control
or a
deviation has actually
taken place
E-mail:
3. Providing written
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documentation for
use in
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The 7 Principles of HACCP

4. Establish Procedures to
Monitor the CCPs
The simplest monitoring process is
through:
Visual observation,
Taking of food temperatures,
Verifying time,
Measuring concentrations of
chemicals
E-mail:
Measuring pH
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The 7 Principles of HACCP

5. Establish the Corrective


Action Plan
Be prepared in advance
should monitoring show that
a critical limit has been
exceeded.
Each CCP will require a
specific corrective action in
E-mail:
the event of a preparation
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error.
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The 7 Principles of HACCP

5. Establish the Corrective


Action Plan
Corrective action
procedures must be
documented.
The purpose is to recognize
and correct mistakes, not
pass them on or destroy
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food.
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The 7 Principles of HACCP

6. Establish a Record-keeping
System
The first written document is the
HACCP plan.
Records must then be generated
during operation that verify
preparation steps throughout the
flow of food.
While record keeping takes time,
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it ultimately makes the system
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The 7 Principles of HACCP

7. Verify that the HACCP is


Working
First, verify that the CCPs and critical
limits are appropriate.
Make certain that every critical
control point and critical limits meets
or exceed the applicable requirement
established by Maryland law.
E-mail:
[email protected]
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The 7 Principles of HACCP

7. Verify that the HACCP is


Working
Next, determine if your plan is working
effectively.
Review your recipes regularly for accuracy,
ingredient use, and yield.
Check all controls, documentation
procedures, and corrective measures.
Modify the HACCP as the review dictates.

E-mail:
[email protected]

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The 7 Principles of HACCP

7. Verify that the HACCP is


Working

Thanks .

Always encourage
workers to participate
in verifying that the
HACCP system is
working so they will be
attuned to identifying
preparation problems
managers may
E-mail:
overlook.
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