Haccp System - Presentation Transcript

1. HACCP Stands for

o H azard A nalysis
o

and C ritical C ontrol P oint

2. Origins of HACCP
o

Pioneered in the 1960s

First used for the space program

Adopted by food processors & the U.S. government

3. HACCP is
o

Preventive, not reactive

A management tool used to protect against biological, chemical and physical

hazards

HACCP is designed for use in all segments of the food industry ---

4. Recommendation:
o

1985 National Academy of Sciences

By the USDA

By the FDA

5. Seven Principles of HACCP

o

Conduct analysis & identify preventive measures

Identify critical control points (CCPs) in the process

Establish critical limits

Monitor each CCP

Establish corrective actions

Establish verification procedures

Establish record-keeping and documentation procedures

6. Good Manufacturing Practices HACCP is not a stand-alone system. HACCP

7. ACCREDITATION

Routinely,

on an unannounced basis,

Training and knowledge of individuals responsible

8. Salient features
o

inspections complement traditional inspection methods

Emphasizes process control

Concentrates process that are critical to the safety of the product

Stresses communication between the regulator and industry

9.
o

. HACCP plan summary table:

CCP Hazards Critical limit(s) Monitoring

Corrective Actions Verification Records

Risk analysis and HACCP System - Presentation Transcript

1. RISK ANALYSIS and HACCP SYSTEM
2. RISK DEFINED
RISK is a Function of Probability
of an adverse health effect and
the severity of that effect, consequential to
a HAZARD(s) in food.
3. COMPONENTS OF RISK ANALYSIS
RISK ASSESSMENT
RISK MANAGEMENT
RISK COMMUNICATION
4. RISK ASSESSMENTSTEPS
HAZARD IDENTIFICATION
HAZARD CHARACTERIZATION
EXPOSURE ASSESSMENT
RISK CHARACTERIZATION
5. Hazard identification
Biological
Chemical
Physical agents
Hazard characterization

Qualitative and/or Quantitative Evaluation

Nature of adverse effects by agents
Chemical agents-a dose response
Physical and Biological-dose response if data present or obtainable
6. Exposure assessment
Qualitative and/or Quantitative Evaluation Of
o

the likely Intake of Hazardous Agents via food

Or other source if relevant.

Risk characterization
Qualitative and/or Quantitative Estimation of
o
o

Attendant uncertainties
The probability of occurrence

Severity of known or potential adverse health effects in a given population

depending on above three steps

7. RISK ASSESSMENT SHOULD TAKE INTO ACCOUNT

Relevant production ,storage and handling practises
Used throughout the food chain.
It should include traditiionalpractises,methods of
Analysis,sampling,inspection and the prevalence of specific adverse health effects.
8. RISK MANAGEMENT
Weighing policy alternatives in the light of the results of risk assessment.
Selecting and implementing appropriate control options,including regulatory measures.
Note:Major concern human health cosideration.
9. RISK COMMUNICATION
It is the interactive exchange of information and opinions throughout the risk analysis
process .
o

RISK

RISK RELATED FACTORS

RISK

PERCEPTIONS
o
o

EXPLANATION OF RISK ASSESSMENT FINDINGS

THE BASIS OF RISK MANAGEMENT DECISIONS

Communicate to

10. DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESS

RISK MANAGEMENT
Risk Evaluation
Option Assessment
Option Implementation
RISK ASSESSMENT
Hazard identification
Hazard characterization
Exposure Assessment
Risk Charcterization
RISK COMMUNICATION
11. HACCP System
HAZARD
ANALYSIS
CRITICAL
CONTROL
POINT
12. HACCP is a system which
Identifies,
Evaluates and
Control hazards ,
significant for food safety.
13. Evolution
of
HACCP System
14. Evolution of HACCP System
Developed for micro biological food safety of ASTRONAUTS
Original system Drawn up by Pillsbury Company
working with NASA and the US military
15. HACCP
Terminology
16. HACCP Terminology
CCP CCPis an operation(practice,process,procedure or location) at which a preventive or
control measure can be exercised that will eliminate, prevent or minimize a hazard or
several hazard.
CRITICAL LIMIT
The value of a monitored action which separates the acceptable from unacceptable.
17. CONTROL POINT
It is an operation at which preventive and/or control actions are taken because of good
manufacturing practices,regulations,product reputation, corporate/company policies or
aesthetics.
Such distinction between CCP and CP are one of the unique features of HACCP System.

This allows setting priorities on risk and emphasizes operations that offer the greatest
potential for control.
18. CORRECTIVE ACTION
It is a specified prompt action to be taken when the criteria are not met or when the
results of monitoring the CCP indicates a trend towards loss of control.
VERIFICATION
Review of monitoring records to determine whether the HACCP system is in place and
functioning as planned and to ensure that monitoring is carried out effectively and
efficiently.
19. DECISION TREE
A sequence of Questions applied to each process step with a potential hazard to identify
which process steps are critical to food safety.
20. 7-HACCP
Principles
21. 7-HACCP Principles
1. Conduct Hazard AnalysisProcess flow diagram.
Identify hazards and Preventive measure
2. Determine CCPs in process
Establish the points where control is critical to mange the safety of the product.
3. Establish critical limits for preventive measures
associated with each identified CCP
The critical limits describe the difference between safe and unsafe product at the CCPs
These must involve a measureable parameter and may also known as the absolute
tolerance for the CCP
22. 4. Establish a system to monitor control of the CCP.
Specify monitoring requirements for management of the CCP within its critical limit.
It involves specifying monitoring actions along with frequency and responsibility.
5. Establish the corrective action to be taken when monitoring
Act to bring the process back under control.
Act to deal with product manufactured while the process was out of control.
23. 6. Establish procedures for verification to
confirm that the HACCP system is working effectively
7. Establish documentation concerning all
procedures and records appropriate to these principles and their application.
24. Application Stages
of
HACCP
25. Application Stages of HACCP
Determine the terms of reference
Assemble and Train the HACCP team

Describe the processes/products

Identify intended use
Construct flow diagram
On-ste verification of flow diagram
List all potential hazards
Conduct a Hazard analysis
Determine control measures
Determine CCPs
Establish critical limit for each CCP
Establish a monitoring system for
each CCP
Establish Corrective Action for Deviations that may occur
Establish Verification Procedures
Establish record keeping and Documentation
Review the HACCP plan
26. Need For HAccp
Ensuring Food Safety
Preventing food borne diseases outbreak
International obligations-SPS,TBT
27. Benefits
of
Implementing
HACCP
28. Benefits of Implementing Haccp
To consumers
Reduced risk of food borne diseases
Increased confidence in food supply
Increased awareness of basic hygiene
Increased quality of life(health & socio-economic)
29. To industry
Increased market access
Reduction in production costs through reduced wastage and recall of food
Increased consumer and government confidence
Mitigating the business risk
30. Benefits to Government
Improved public health
Reduced public health cost
Enhanced facilitation of International Trade
Increased confidence of the community in the food supply

The Hazard Analysis Critical Control Point (Haccp Presentation Transcript

1. The Hazard Analysis Critical Control Point (haccp)

2. The Hazard Analysis Critical Control Point system
Is a prevention based safety program that identifies and monitors the hazards associated
with food production
is designed to anticipate and control problems before they happened
It provides the most effective and sufficient way to ensure that food products are safe
3. 2 benefits offered
1. The HCCP system enables food managers to identify the foods and processes that are
most likely to cause foodborne illnesses
2. HCCP system more accurately describes the overall condition of the establishments
4. THE SEVEN PRICIPLES in a HACCP System
5. Principle 1- Hazard Analysis
this involves identifying hazard that might be introduced to food by certain food
production practices or the intended use of a product
hazards- (biological, chemical, and physical) are conditions which may pose an
unacceptable health risk to the consumer
6. Exaples of hazardous foods
o

Meat

Dairy products

Poultry, eggs

Cooked foods (beans, pasta, potatoes)

Cut cantaloupe and raw seeds sprouts

7. Classifications of Hazards
o

Biological- an organism, or substance derived from an organism, that poses a

threat to (primarily) human health.

-this includes viruses, parasites and fungi

o
o

Chemical- are toxin substances that may occur naturally or may be added during
the processing of foods.
Physical-are hard or soft objects in food that can contaminate the food(metal,
jewelry, hair pins)

8. Principle 2-IdentifyCritical Control Points (CCPs)

CITICAL CONTROL POINT(CCP)
-is an operation (practices, preparation step, or procedures) in the flow of food which will
prevent, eliminate, or reduce hazard to acceptable level
-it provides kill step(destroys bacteria) or a control step(prevents or slows down the
rate of the bacteria

9. Examples of CCPs:
o

Cooking, reheating, and hot holding

Chilling, chilled storage, and chilled display

Receiving, thawing, mixing ingredients, and other food-handling stages

Product formulation(reducing the pH of a food to below 4.6 or Aw to .85 or

below)

10. Principle 3- Establish the Critical limits m(thresholds) Which must be met at EACH
Critical Contrl Point
Critical Limits-it must be specified and validated if possible for each Critical Control
Point. In some cases more than one critical limit will be elaborated at a particular step
11. CRITERIA MOST FREQUENTLY USED
12. Each CCP has one or more critical limits to monitor to assure that hazards are:
Prevented
Eliminated
Reduce to acceptable level
13.
14. Principle 4-Establish Procedures to Monitor CCPs
Monitoring
o

Is a critical part of the HACCP system and provides written documentation that
can be used to verify that the HACCP system is working properly

is a planned sequence of measurements or observations to ensure the product or

process is in control (critical limits are being met).

Is necessary to ensure that the process is under control at each critical control
point

15. Principle 5- Establish the Corrective Action to Be Taken When Monitoring Shows That a
Critical Limit Has Been Exceeded
1st. Determine what went wrong
2nd. Choose and apply the appropriate corrective4 action
16. Principle #6 Record keeping
The HACCP system requires the preparation and maintenance of a written HACCP plan
together with other documentation. This must include all records generated during the
monitoring of each CCP and notations of corrective actions taken. Usually, the simplest
record keeping system possible to ensure effectiveness is the most desirable.
17. Principle #7 Verification
Verification has several steps. The scientific or technical validity of the hazard analysis

and the adequacy of the CCP's should be documented. Verification of the

effectiveness of the HACCP

Food Safety
(Microbiology, Sanitation and HACCP) - Presentation
Transcript
1. Food Safety (Microbiology, Sanitation and HACCP) Frank T. Jones Extension Poultry
Specialist Cooperative Extension Service University of Arkansas Fayetteville, AR
2. Presentation Outline
o

Sanitation Definitions

Microorganisms Overview

Public Health Background

Sanitation on Farm

Sanitation in Plants

HACCP Overview

3. What is Sanitation?
o

World Health Organization (WHO) All precautions and measures which are
necessary in production, processing, storage and distribution, in order to assure an
unobjectionable, sound and palatable product which is suited for human
consumption.

Sanitation from Greek Sanitas Health

N. G. Marriott The creation and maintenance of hygenic and healthful

conditions.

4. Kill Organisms Exclude Contamination Prevent Multiplication Sanitation Basics

5. Fungi Molds Yeasts Microorganisms Bacteria Viruses
6. Beneficial Microorganisms
o

Fermentation

Cheese, Beer, Wine, Bread, Yogurt

Enzymes

Aids to Human Metabolism

Decay

Waste treatment, composting, decomposition

7. The Enemies
o

Pathogens Food Safety

Illness, Disease and Death

Spoilage Food Quality

Poor Quality, Short Shelf Life, Off Flavors, Customer Dissatisfaction

8. Bacteria
o

Microscopic single cells

Lots of moisture required

Cause most food illness

Three basic shapes

Rod

Cocci (spheres)

Spiral

Some spore formers

Grow, grow, grow

Binary Fission

9. Bacterial Reproduction Binary Fission Generation Time 409,600 13 819,200 14

1,638,400 15 51,200 10 102,400 11 204,800 12 25,600 9 12,800 8 6,400 7 3,200 6 1,600
5 800 4 400 3 200 2 100 1 Cell Numbers Generation 21.3 14.2 7.1 2.4 Hours from 100 to
1 Million 90 60 30 10 Generation Time (Min)
10. What Bacteria Need for Growth?
o

F ood

A cid (pH)

T ime

T emperature

O xygen

M oisture

FAT TOM
11. The Spore Cycle
o Spores VERY resistant
o

Two species form spores

Bacillus

Clostridium

Difficult to destroy reduce strategy

Problem in cooked foods

12. Fungi (Molds and Yeasts)

o

Require less moisture

Can grow in acid pH

Very adaptable

Grow slower than bacteria

Molds multicellular

Form spores that are less resistant than bacterial spores

Yeasts bud

13. Basic Virus Structure Genetic Material (DNA or RNA) Protein Coat Tail Fibers Hollow
Protein Tail
14. Viruses
o

Tiny

Simple structure

Must grow in cells

In foods fecal contam.

Personal sanitation to prevent

Living?

Virus Life Cycle

15. Our Losses

o Every year (based on CDC data):
o

Over 250 billion meals are prepared

An estimated 76 million foodborne illnesses occur

>5,000 foodborne associated deaths

Costs = $7.7 to 23 billion

(Centers for Disease Control and Prevention, 2003)

16. Foodborne Illness
o ... when a person becomes ill after ingesting a contaminated food...
o

Foodborne illness can be caused by:

Biological hazards (bacteria, viruses, fungi)

Chemical hazards (cleaning agents, toxins)

Physical hazards (bone, glass, metal)

17. Foodborne Hazards Hazard Est. Cases Deaths Norwalk virus 23,000,000 na
Campylobacter 2,453,926 0.1% Salmonella 1,412,498 0.8% C. perfringens 248,520 .05%
S. aureus 185,060 .02% E. coli O157:H7 73,480 .83% L. monocytogenes 2,518 20% C.
botulinum 58 8.6% (Centers for Disease Control and Prevention, 2001)
18. FOOD BORNE PATHOGENS:
o

USDA FSIS Target Pathogens

Four major pathogens of food bone illness

Salmonella

E. coli 0157:H7

Campylobacter

Listeria monocyctogens

19. SALMONELLA
o

Most frequently reported

Introduced anywhere within the food chain

Grown on any food under the right conditions: Moisture and Temperature

Ideal growth temperature 40-140 F

Cook temperature essential to kill-160 F

Safe handling of food by consumer essential

20. E COLI 0157:H7 & Campylobacter

o

Natural inhabitant of the GI tract of all animals

Sanitary practices throughout the Farm to Table essential for control

Consumer education of safe handling practices for food, raw and cooked,
essential for control

21. LISTERIA MONOCYTOGENS

o

Commonly found in GI tract of all animals

Can survive for long periods in SOIL, SEWAGE, DUST, VEGATATION AND
WATER

Resistant to cool temp - Cold storage

Can form biofilms on surfaces to resist cleaning and sanitizing

Biggest threat:Pregnant women-miscarriages and birth defects

22. Sanitation in Live Production

o

Will never be sterile but dont give up!

7 Basic Steps in Live Production Sanitation

Obtain Clean Stock

Proper Bird Care

Vermin Control

Moisture Control

Feed Storage

Biosecurity

Water Sanitation

23. Obtaining Clean Stock

o

Know the seller

Dont look for bargains

Isolate birds for 2 wks

Monitor birds daily and separate sick ones

24. Proper Birds Care

o

Healthy birds are more resistant

Pay attention to bird behavior

Collect dead at least daily

Provide ventilation

25. Vermin
o

Damage facilities

Eat feed

Contaminate facilities

Entry for other pests

May kill animals

26. Moisture is often THE SINGLE Most Important Factor in Determining Microbial Growth
27. Moisture Control
o

Litter moisture related to pathogens

Moisture control related to:

Addressing obvious sources

Ventilation

Control of Drinkers

28.
29. Feed Storage
o

Protection from Rodents & Wild Birds

Protection from Moisture

Protection from Heat and Sunlight

Moisture Migration

UV Destruction

Feed Freshness

30. Moisture Migration in Food

31. 12% 12% 12% 12% 12% 12% 12% 12% 12% 16% 16% 13% 16% 13% 13% 10% 10%
10% 20% 20% 12% 20% 12% 12% 8% 8% 8% Moisture Migration in Feeds
32. From Headley 1969
33. From Headley, 1969
34. From Jones et al. 1982
35. How Feeds Age on Farm Birds prefer to eat pellets rather than fines Concentration of
Fines Feed older than average and high in fines
36. Biosecurity
o

Procedures that work for bird pathogens also keep out human pathogens

Basic Steps

No Visitor Policy Have Farm Clothes

Protect Personnel Clean Vehicles

Clean Equipment No Contact Other Birds

Proper Dead Disposal No Borrowed Equip

No Visits to Problems No Wild Game

Locks & Security

Avoid Mixing Animal Species

37. Footbaths The Good, The Bad and The Ugly

o

Can be effective BUT

MUST pay attention

Use correct disinfectant

Contaminated baths spread disease and pathogens

38. Basics Steps in Sanitizer Use

o

Avoid mixing sanitizers PARTICULARLY Chlorine @ pH<4 = Chlorine Gas

In general, clean, scrub, rinse THEN sanitize

Store sanitizers away from feed and birds

Protect sanitizers from heat and light

Avoid long storage times

Use for Approved Purposes

General Sanitation

Food Contact Surfaces

39. Disinfectant Types and Qualities Can be corrosive Low Low Kills effects Wide no spores
Hypochlorite May stain clothing, porous surfaces Low Mod Reduces effects Wide no
spores Iodophors Limited residual, Mod corrosive Low Mod Kills effects Mod. No
spores Oxidizer Gets everything, but can be highly toxic Mod Mod Limits effects Wide
Aldehyde Good residual activity Low Mod Little to none Wide no spores Phenolic Soaps,
detergents and hard water limit effectiveness Low Low Reduces effects Limited no
spores QAC (Quaternary Ammonia Compounds) Non Corrosive, Fire Hazard, conc 7095%, Low Exp Reduces effects Wide no spores Alcohols Comments Human Toxicity
Cost Organic Mattter Effect Activity Type
40. A Broad Look at Disinfectants Clean surfaces Hydrogen Peroxide, Peracetic Acid
Oxidizer Fumigation, clean surfaces Formaldehyde, Glutaraldehyde Aldehyde
Hatcheries, Equipment, Footbaths Lysol, Pine-Sol, Cresi-400, Environ, Tek-Trol Phenolic
Hatcheries, with some soaps Roccal, Germex, Hi-Lethol, San-O-Fec, Warden, Zephiran
QAC (Quaternary Ammonia Compounds) Water, Hands, Equipment, Walls Betadine,
Iofec, Isodyne, Tamed Iodine, Weladol Iodophors Water, Clean surfaces Chlorox,
Chloramine-T, Halazone Hypochlorite Small objects, hands Rubbing Alcohol, Isopropyl,
Ethanol Alcohols Uses Examples Type
41. Water Sanitation
o

Water A GREAT organism transmitter

Consider closed line systems Nipples or cups

Clean open waterers often, but dont dump water in the litter

Proper height adjustment

42. Bacterial Counts from Poultry Water Systems From: Watkins. 2003
43. Used with permission from: The Center for Biofilm Engineering at Montana State
University Bozeman http://www.erc.montana.edu/CBEssentials-SW/bf-basics99/bbasics-01.htm
44. Used with permission from: The Center for Biofilm Engineering at Montana State
University Bozeman http://www.erc.montana.edu/CBEssentials-SW/bf-basics99/bbasics-01.htm
45. Biofilm in a Municipal Water Line

46. Water Line Cleaners for Use Once a Week When Birds are Present teaspoon per gallon
of water 1 oz per gallon of water teaspoon per gallon of water teaspoon per gallon of
water Iodine (18.05%) White Household Vinegar Household Bleach Clear Household
Ammonia
47. Cleaning Closed Watering Systems with Birds in the House Meter stock solution at 1 oz /
128 oz (gal) water Prepare a stock solution 2 oz per gallon 128 oz per gallon 6 oz per
gallon 6 oz per gallon Iodine (18.05%) Clear Vinegar Household Bleach Clear Household
Ammonia
48. Basic Steps in Poultry Processing Pre-slaughter Immobilize Feather Removal
Evisceration Chilling Further Processing or Packaging Kill Line Evisceration Line
Separation Wall Air Flow
49. Sanitation in Small Processing
o

Work indoors if possible

Avoid the use of wood surfaces

Use sanitizers labeled for Food Contact Surfaces

Clean and sanitize equipment before use

Separate slaughter and picking from evisceration and cut up -- Job Specialize

Avoid long delays

Keep things as clean as possible (insects)

Dont spare the water

Cool processed carcasses quickly and keep them cool

Clean and sanitize equipment before storage

50. Loblolly Pine Birch 100 Staphylococcus - 1.0 Clostridium - 0.4 x 3 Treponema
0.2x 11 Wood Should be Avoided in Processing Areas
51. Sanitizers for Food Contact Surfaces Co, Cu, Ti, Mishandling Danger, Concentrate Odor
Broad Act., Degrade, Non Corrosive, Temp. Tolerant Peroxy Acid Low Temp., Corrosive
Broad Act., Stable, W/ Organic Matter, High Temp Carboxylic Acid Cost, pH Stable, W/
Organic Matter, Non Corrosive, Odorless Acid-Anionic Low temps, Hard water, Little
effect on gram negative bacteria Stable, Innocuous, Some Residual QAC Stains, Hard
water, Temps (High & Low), Odor, Cl cheaper Broad Act., Low Tox., Stable, Color,
Good Residual Iodophores Cl gas, Corrosive, Organic material, Degrades, THMs, pH
range Broad Act., Not temp. sensitive, Cheap, No Foam Chlorine, Dioxides
Disadvantages Advantages Category
52. Natural Disinfecting Agents

Sunlight (Ultraviolet rays)

Heat (>85 F)

Cold (Freezing or below)

Drying (Aided by wind, light and heat)

EFFECTIVE, But are they reliable?

53. HACCP -What is it?

o

HACCP -(HAS-SIP)

H azard

A nalysis and

C ritical

C ontrol

P oints

HACCP often misused term.

A systematic method of documenting that food safety hazards have been

addressed.

54. HACCP - What is it?

o

HACCP involves only food safety issues.

Out of control = unsafe food produced.

Plans unique for each unit and product.

55. HACCP What is it? How do you know the system works? 7. Establish Verification
Procedures If you dont write it down it doesnt exit. 6. Establish a Record Keeping
System What happens if we exceed a Critical limit? 5. Establish Corrective Actions Who,
what, when , where and how will CCPs be monitored? 4. Establish Monitoring
Procedures What value indicates the process is in control? 3. Establish Critical Limits
Where do things go wrong and how can we reliably control it? 2. Establish Critical
Control Points What are the controllable food safety hazards? 1. Hazard Analysis
Meaning Step
56. HOW DOES HACCP WORK?
o

Processors must take the following steps:

assemble a HACCP team to design their plan

describe the product and its method of production, distribution and

intended consumer.

Develop and verify process flow diagrams

57. How does HACCP Work?

o

Identify at each step of the production flow chart any hazard to food safety as to:

Chemical

Physical

Bacterial

Support the hazard with a decision making document and scientific data

58. How does HACCP Work?

o

If a CCP deviation is found the following must take place:

Identify the cause of deviation

Describe how the critical limit was restored

Describe how the deviation can be prevented from happening again

Describe how the adulterated product was reconditioned or what happened

to the product

59. FARM TO TABLE FSIS GOALS

o

FSIS has made a commitment to expanding into the pre harvest areas of the food
chain, working in a non regulatory capacity, to promote food safety.

Commitment to utilize the knowledge, skills and abilities of FSIS veterinary

medical expertise to contribute to the goal of food safety.

Haccp centara july 2010 - Presentation Transcript

1. Process Approach to HACCP
2. After this Training.
o

You will have a solid foundation for implementing a food safety plan and SOPS
using the process approach to HACCP principles.

Today we will:

1)Give an overview of HACCP.

2)Categorize the SOPS needed to be implemented

3)Provide a guide to a HACCP plan.

3. HACCP WORK PRACTICES IS PART OF YOUR JOB

4. Test Your Knowledge: True or False
o

Foodborne illnesses are caused more often by physical hazards, such as

fingernails or getting glass into food.

Improperly cooled foods can lead to foodborne illness.

Time and Temperature controls are best methods to prevent the growth of harmful
microorganisms.

The best way to prevent hazards from causing foodborne illness is to have a
comprehensive food safety program.

5. Why Implement a Food Safety Program using HACCP Principles?

o

To ensure that the food served is as safe as possible

6.
o

H Hazard

A Analysis

C Critical

C Control

P Points

What is HACCP
7. What is HACCP
o HACCP is a food safety system that helps identify foods and procedures that are
most likely to cause foodborne illness
8. Key Terms
o

Hazard Analysis

Control Measures

Critical Control Points

Potentially Hazardous Food (PHF)

Process Approach

Standard Operating Procedures (SOPs)

9. Consequences of a foodborne outbreak

o

Medical/legal claims

Lost wages

Cleaning and sanitizing costs

Food loss-costs associated

Bad publicity

Embarrassment-loss of reputation

10. What are some common activities in a Food production that could cause a foodborne
illness?
11. Causes of foodborne illness:
o

Food in the danger zone too long

Not cooling hot food properly

Not cooking food to the proper internal temperature

Not reheating properly

Poor personal hygiene

Cross contamination

12. An Effective Food Safety Program Controls Food Safety Hazards During All Aspects of
Food Service
o

Holding

Assembling

Packaging

Transporting

Serving

Receiving

Storing

Preparing

Cooking

Cooling

Reheating

13. Three Essential Points to Developing this Plan

o

Sanitation

Temperature

Control

Standard Operating Procedures (SOPs)

14. Sanitation
o

The promotion of hygiene and prevention of disease by maintenance of sanitary

conditions

(Readily kept in cleanliness)

15. Why Thermometer Usage is Important

o

Maintaining appropriate temperatures is very important in food service operations

Ensures food is safe for consumption

Minimizes bacterial growth

Maintains quality of food

16.
17. Potentially Hazardous Foods:
o

Are capable of supporting the growth of pathogenic microorganisms:

High Protein

Moist

Neutral pH

18. SOPs for HACCP at Centara Grand are:

o

Personal Hygiene

Washing Hands

Using and Calibrating Thermometers

Preventing Cross-Contamination During Storage and Preparation

Cooking Potentially Hazardous Foods

Cooling Potentially Hazardous Foods

Reheating Potentially Hazardous Foods

Date Marking Ready-to-Eat, Potentially Hazardous Food

Holding Hot and Cold Potentially Hazardous Foods

19. Recommended Steps

o

Collect and follow Standard Operating Procedures (SOPs)

Train and instruct staff to follow SOPs

Identify Control Measures and Critical Limits

Set up Monitoring Procedures

Set up Corrective Action Procedures

Keep records

Review and revise plan each year

20. An Effective Food Safety Program Controls Food Safety Hazards During Each Step of
the Food Preparation ProcessSOPs are needed for all of these:
o

Cooking

Holding

Serving

Cooling

Reheating

Date Marking

Receiving

Storing

Preparing

21. Understanding an SOP

o

Each SOP has the following sections:

Purpose

Scope

Key Words

Instructions

Monitoring

Corrective Measure

Verification & Record Keeping

22. PROCESS CATEGORIES for Potentially Hazardous Foods:

o

No Cook Process

Same Day Service Process

Complex Food Process

23. Process 1: NO COOK

o

Keep Cold - hold at 5 C or below

Check and record temperatures

Examples: Fruit Salad, Sandwiches

24. No Cook Process NO COOKING TO KILL PATHOGENS!

o

KEY TO PREVENTING FOOD BORNE ILLNESS?

KEEP FOOD COLD!

LESS THAN 5 degrees C

25. Process 2: Same Day Service Process

o

Food passes through the temperature danger zone only once before it is served..

(Cooking or Cooling)

26. Process 2: Preparation for Same Day Service

o

Receive > Store > Prepare > Cook > Hold > Serve

Example: Hamburgers, Baked Chicken, Hot Vegetables.

27. Process 3: Complex Food Process

o

Food passes through

the danger zone more

than one time..

28. Process 3: Complex Food Preparation

o

Receive > Store > Prepare > Cook > Cool > Reheat > Hot Hold > Serve

Example: Lasagna w/Meat Sauce

Meat filled pie

29. Identify and document control measures and critical limits

30. Control Measures
o

Control measures are any means taken to prevent, eliminate or reduce hazards

Control measures that are absolutely essential must be applied at key

points.known as CCPs

Critical Control Points

31. Critical Control Points (CCPs)

o

A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a
food safety hazard

Loss of control at this point may result in a health risk

32. Critical Control Points require Critical Limits

o

Cook ground beef to an internal temperature of 68 degrees Celsius for 15 seconds

33. Critical Control Limits

o

Critical limits (time/temperature) are measurable and observable.

The SOPs have critical limits for you to use i.e. when cooking chicken, the
critical limit at 75 for 15 seconds.

34. Critical Limits- No Cook Process

o

Cold holding or limiting time in the danger zone to inhibit bacterial growth and
toxin production (e.g. limiting time would be holding at room temperature for 4
hours and then discarding)

35. Critical Limits- Same Day Service

o

Cooking to destroy bacteria and other pathogens

Hot holding or limiting time in the danger zone to prevent the growth of bacteria

36. Critical Limits- Complex Food Preparation

o

Cooking to destroy bacteria and other pathogens

Cooling to prevent the growth of bacteria

Hot and cold holding or limiting time in the danger zone to inhibit bacterial
growth and toxin formation

Reheating for hold holding, if applicable

37. Establish Monitoring Procedures

38. Establish Monitoring Procedures
o

How will you monitor?

When and how often will you monitor?

Who will be responsible for monitoring?

39. Establish Corrective Actions

40. Corrective Actions
o

Whenever a critical limit is not met, a corrective action must be taken.

Employees must know what these corrective actions are and be trained in making
the right decisions.

Corrective actions allow you to reduce the chance of illness or injury.

41. Problem: Temperature of food during time of service is below 57

42. Ask Yourself: WHY?
o

Why was food out of temperature?

Food not stored in heated/cooling units

Not enough serving wells

Not enough shallow pans to cool food

Food transported without adequate heated/cooling equipment.

Improper thawing techniques used

43. Corrective Actions

o

How long was food out of temperature?

If less than 2 hours, heat food back up to over 75 and serve

If more than 4 hours, discard

44. Preventive Action for Food out of Temperature

Are SOPs being followed?

Does menu need to be adjusted due to equipment limitations?

Does additional equipment need to be purchased?

Do thermometers need to be checked?

Is more training necessary?

45. Corrective Action Log

o

If a problem occurs, and is corrected, write it down.

Way to show that efforts were made to prevent foodborne illness.

46. Corrective Action Summary

o

SOPs alone will not ensure HACCP is implemented

Other barriers exist

Continuous oversight necessary to eliminate potential problems

Ongoing training is necessary

Preventative action is recommended to prevent problems

47. Keep Records!!

48. Recordkeeping
o

Records can verify that the food safety program is working.

Records provide a basis for review of the overall food safety program.

If a foodborne illness outbreak happens, recordkeeping documents will provide

proof that reasonable care has being taken.

49. Records that need to be kept

o

SOPs

Time and Temperature Monitoring Records

Corrective Action Records

50. Review and Revise Periodically

51. Review and Revise
o

IF Change happens:

Menus

Equipment

Staff

Schedules

Food Safety Plans need to change to cover the needs of the foodservice.

52. Review and Revise

o

Ongoing review allows you to verify that the program is addressing the food
safety concerns and, if it is not, checking to see what needs to be modified or
improved.