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Staff Training Slideshow 7-HACCP
Staff Training Slideshow 7-HACCP
22 Dec 07 HACCP 2
What Causes Food Safety
Incidents
direct causes include biological / physical
/ chemical hazards
indirect causes are the result of
managerial and employee deficiencies
company needs to address changes in
people’s behavior to prevent
reoccurrence → have the right attitude!
22 Dec 07 HACCP 3
How can We Achieve Better Food
Safety in our Product
Think about the best way to do things
right
Implement a HACCP plan that protects
food going through our plant
Tackle underlying causes of
food contamination
Have a clean and sanitary
environment
22 Dec 07 HACCP 4
Why do we worry about Food
Safety?
Consumers / buyers / governments
demand that we produce safe food
Recalls are expensive → can cost jobs
We can get sick
our families: children, parents - not some
unknown person in a far away place
22 Dec 07 HACCP 5
How do we achieve food safety in
our product?
Be aware of food hazards
Biological / chemical / physical
Keep out / minimize food hazards
Develop system to ensure food safety in
product
22 Dec 07 HACCP 6
Managing Food Safety
Managing Food Safety is most
effectively done through the
implementation of a HACCP system
utilizing documented references to meet
the requirements of BC CDC
BC Food Act and regulations
22 Dec 07 HACCP 7
Brief history of HACCP
HACCP was developed by Pillsbury for
the NASA space program in the 1970’s
Codex Alimentarius (FAO) has developed
it for international use
Canada refined it in 1992 as the
Food Safety Enhancement
Program (FSEP)
22 Dec 07 HACCP 8
What is HACCP?
Hazard Analysis
What are Hazards?
Where can they be found?
How can they be controlled?
Critical Control Points
How do we control hazards?
CCPs – measuring product acceptabilty
22 Dec 07 HACCP 10
What is a food safety
management system?
A food safety mgt system helps the process
& people to produce a safe product by
controlling hazards
A food safety mgt system needs:
Effective procedures
Delegated responsibilities
Trained people
22 Dec 07 HACCP 11
What are the components of a
food safety program?
Programs supporting food safety in the following
areas:
Sanitation and Pest Control
Preventive Maintenance
Traceability / Recall Program
Making employees more knowledgeable
Employee Training
Doing things right the first time
Standard Operating Procedures
Policies
22 Dec 07 HACCP 12
Food Safety Management
System
Good Manufacturing Practices (GMP) /
Prerequisite Programs
must-do / should-do
Operational controls and Standard Operating
Procedures (SOP)
HACCP Plan(s) for product(s)
Critical Control Points (CCP) must do
Review / verification procedures
Self-inspection or audit
Government inspection or audit
22 Dec 07 HACCP 13
What are Prerequisite
Programs?
They are the foundation of a
food safety management
system:
1. Premises
2. Transportation and Storage
3. Equipment
4. Personnel
5. Sanitation and Pest Control
6. Recall / Traceability
22 Dec 07 HACCP 14
Having effective Prerequisite
Programs
Well maintained premises
Proper receiving / storage / shipping practices
Sanitation and pest control programs
Well maintained and correctly operated
equipment
Properly trained employees
Tracking/Recall program
22 Dec 07 HACCP 15
Critical Control Points (CCP)
Control Point - A step in the process
where the product can be stopped and
a measurement taken
Critical Control Point
Measurement is taken to determine if
product is acceptable or not
Has corrective actions that:
Bring the process back to acceptablity
Takes care of product that is unacceptable
22 Dec 07 HACCP 16
What is IndianLife Foods doing
about HACCP?
Developing a HACCP-based plan for each
product with CCPs
Developing Prerequisite Programs
Providing employee
training
22 Dec 07 HACCP 17
HACCP and the employee
Observe Good Manufacturing Practices
Know Critical Control Points
Who is responsible?
Why is it a CCP?
Monitoring procedure
Frequency of monitoring
Keep records as required
22 Dec 07 HACCP 18
Responsibility for record
review
Plant management /
supervisors
Government
inspectors
22 Dec 07 HACCP 19
Next steps
Know your job
Work together with supervisors and
inspectors – be part of the HACCP team
Follow written procedures
Prove it !
22 Dec 07 HACCP 20