VELAR INN

• H.A.C.C.P PRESENATION
CLEANING Vs HYGIENE
CLEANING: Is a continuous process of removal or
minimizing the dirt, grease or any physical matters
from the object.

HYGIENE: Is a practice of removal or minimizing the

growth of microorganism to an acceptable level from
any object.

Basic idea is to get rid of …

 WHY HYGIENE IS IMPORTANT IN
OUR INDUSTRY?
• BECAUSE we are working in a food industry.
• BECAUSE a major segment of customers gives it priority and ready to pay for it.
• BECAUSE of increasing numbers of food poisoning outbreaks.
• BECAUSE to stop food related complaints in our hotel.
• BECAUSE it has become an international requirement
• BECAUSE this is the basic tool to differentiate between five star property and a
ordinary hotel.

OUR GOAL IS …
• To ensure our customers do not come to any harm from the food we sell
• To ensure a good reputation and increased business
• To provide a good working conditions & higher staff morale.
• To comply with the Doha Municipal law.
• To contribute to higher profits.
WHERE DOES CONTAMINATION COMES FROM?

 The handling person

 Raw food
 Equipment and machinery used
 Premises
 Refuse and waste food
 Pests
 Dirt and dust

Based on the above facts it becomes necessary to monitor our food products at
every level (receiving, storage, production and service). This phenomenon needs a
systematic process to keep a periodical check to minimize the risks of food
poisoning, spoilage and cross contamination and one of the fine example of such a
food safety & Hygiene management system is HACCP.
What is HACCP ?:
H azard
A nalysis
C ritical
C ontrol
P oints
HACCP INTRODUCTION
A system which systematically identifies, evaluates and
controls potential hazards that are significant to food safety

• International Food Safety System

• Based on engineering concept of FMEA
• Execution through “SMART” objectives: Specific,
Measurable, Acceptable, Realistic objectives
defined in time.
• Legislation in many countries worldwide
• Standards made by WHO/FAO &
Codex Alimentarius
• Covers farm to fork approach
• Originated in early sixties for NASA by Pillsbury,
Natick laboratory of U.S.
Army & the U.S. Air force Space
laboratory project group
 The system…
• Covers all types of potential Hazards related
to food safety.
• Naturally occurring in the food
• Contributed by the environment
• Contributed by personnel
• Generated by a mistake in the process

• Broadly classified as
• Physical
• Chemical
• Microbiological
PRINCIPLES OF HACCP
– Conduct a hazard analysis
– Determine the critical control point.
– Establish critical limits
– Establish monitoring procedures.
– Establish corrective actions.
– Establish record keeping and documentation procedures.
– Establish verification procedures.
HAZARD: A biological, chemical or physical agent in or condition of food with
the potential to cause an adverse health effect.

CRITICAL POINTS: A value, which separates acceptability from

unacceptability.

CRITICAL CONTROL POINT: A point, step, stage or procedure at which

control can be applied and a food safety hazard can be prevented, eliminated or
reduced to acceptable levels.

CORRECTIVE ACTION: To be taken when the results of monitoring the CCP

indicate a loss of control.
• Change temperature
• Rework product
• Reclean processing equipment.

MONITOR: To conduct a planned sequence of observation or measure.

• Visual observation.
• Sensory evaluation.
• Chemical measurement.
• Physical measurement
REQUIREMENTS OF HACCP

• Writing HACCP Manual

• Implementation of what is written
DESIGNATION NAME 1st NAME 2nd
-
FOOD CHAIN & DEPARTMENTAL LINKAGES
IN REGARDS TO HACCP

PURCHASE RECEIVING STORES KITCHEN F&B SERVICE

CUSTOMER

H/K DEPT LAUNDRY ENGINEERING SECURITY KST

SUPPORT DEPARTMENTS
HYGN DEPT TRAINING (COE) HR DEPT
 CONTRIBUTION OF DIFFERENT DEPARTMENTS
TOWARDS HACCP
DIRECTLY LINKED DEPARTMENTS – FOOD CHAIN
PURCHASE RECEIVING STORES

• Receiving quality monitoring register

• Vendor evaluation monthly • Reordering Level & Par stock
• Complaint handling & recording CCPs
• Supplier site visit audit • Date tagging & stock rotation
• OCS & OPOT system
• Supplier declaration form • Surveillance thru Cleaning checklist
• Disinfecting veg & non-veg
• Grade certificate & DM Adherence • Spoilage record
• Collection of supply declaration form
• Purchase specification & food Complaint • FIFO, Expiry check & effective
• Hygiene activities i.e. basket cleaning,
handling procedure communication
area cleaning etc.

HYGIENE

CUSTOMER F&B SERVICE KITCHEN

FOCUSED
• Check for expiry
• Surveillance thru Daily Checklist
• Monitoring of critical limits
• Date & time tagging
• To ensure H/C/M of equipments
• Adequate food temp during buffet
• Date & time tagging. Hygiene policies to follow.
• OCS System. Do’s & don’ts of Kitchen i.e. PET bottle
• Maintenance & Verification of the records
• Cloth duster & wood elimination, footwear control
• Adherence to hygiene practices, DM & critical limits
• Cleaning & labeling of PET/SS Jars
 CONTRIBUTION OF DIFFERENT DEPARTMENTS
TOWARDS HACCP Contd…

IN-DIRECTLY LINKED DEPTS

LAUNDRY H /K DEPT ENGG DEPT

• Microbiological records & trend chart
• Water chemical analysis record
• Usage of Antibact
• Fresh linen handling with gloves.
• Staff personal hygiene. Chemical storage
• Linen should not be lying on floor
• CS/DF monitoring
• Equipment calibration
• Availability of layout plan
• Availability of MSDS
• Water quality as per WHO standards
• Health club equipment cleaning
• cleaning of drain, WS tank cleaning
• Swimming pool maintenance
• Pest control activity with MSDS

HYGIENE

KIT. STEW SECURITY

CUSTOMER
• Pot wash
FOCUSED • Dish wash
• Area cleaning
• Fire safety and adequate record
• Sanitation practices
• Implementation of visitor’s policy
• Record maintenance i.e. Breakage
• complaint Handling
• Garbage handling & disposal
 CONTRIBUTION OF DIFFERENT DEPARTMENTS
TOWARDS HACCP Contd…
HYGN DEPT
• HACCP/ Hygiene audits
• Lab analysis, verification
• HACCP Drive
• Training (Employees & vendors)
• Receiving check
• Complaint handling & failed sample
tracking system (graphical trend chart)
SUPPORTING DEPTS
TRAINING D
• HACCP training to all new staff
• HACCP refresher to all old staff
• Evaluation of effectiveness of training
• Training need identification
• Maintaining training records
HYGIENE
CUSTOMER
FOCUSED
HR
• Medical examination of food handlers
• Post vacation / sick leave interview
• Cafeteria hygiene – Similar to Kitchen
• Lockers maintenance.
• Implementation of communicable disease policy
 Role of Hygiene officer in an
hospitality industry
AUDITS LAB COMPLAINT
PROCESS ANALYSIS TRAINING RECEIVING HACCP HANDLING
Cleanliness/ PROCESS PROCESS CHECK DRIVE (FOOD SAFETY
Hygiene/ orderliness/ (Chemical & (Employees & (At receiving area) TRACKING
HACCP Vendors)
(Before SYSTEM)
microbiological)
(Outsourced) certification)

Lab analysis for raw & cooked food

Lab analysis for all variety of water

Swab test for kitchen, Laundry, Health club,

Guest room & personal hygiene

Air/ Environment test

Food adulteration test

Evaluation & extension of the shelf life of the

food product. Root cause analysis.
 PLAN FOR SMOOTH EXECUTION
OF HACCP
1) Color zoning & implementation of Hygiene gears
2) Record keeping
3) To establish & document the shelf-life of all kind of food product
4) Nomenclature of drains, CS/DF, areas etc.
5) Weekly meeting for updates & next agenda.
6) Training & better understanding of the concept
7) Calling external agency for pre-audit
8) To work on suggestions
9) Calling external agency for final certification & to work on “NCR or
CAR”.
… for safe food

Thank You