HACCPHazard Analysis Critical Control Points

System that was created to ensure safe food for the cosmonauts on the flights through space and not to get ill from the food

WHAT IS IT?

The HACCP system allows you to evaluate and define and to KNOW the most important dangers in the stages of foodprocessing to prevent bacterial contamination and foodpoisioning

It is a structural method to master the safety of the food during the whole chain of foodsupply from the farmer to the table

For Who?

Anyone who owns, manages or works in the foodbusiness.

This applies to all restaurant from serving pancakes, hamburgers as well as five-star places, it even applies to a village hall where food is prepared as well as supermarkets and vending machines.

What is food busines?

Every process preparing or selling food can be classed as a food business.

This includes: preparation, processing, manufacturing, transportation, distribution, handling, packaging, storage, selling, supplying.

In general, everyone who handles food or whose actions could affect its safety, must follow hygiene rules.

What do they cover?

The HACCP system applies to all types of food and their ingredients

HOW?System is to ensure total food quality

It is based on 4 main groups of total quality management

1 Good Agricultural Practice(GAP)

2 Good Storage Practice (GSP)

3 Good Manufacturing Practice (GMP)

4 Good Hygiene Practice (GHP)

Good AGRICULTURAL PracticeThe farmers have to follow basic rules

Check the production to prevent contaminating food and must follow the basic rules of hygiene and good agricultural practices

The food must be fit for human consumption and the harvest must be protected from contamination

Not to use dangerous pesticide chemicals that are poisonous to humans, see that for example no small stones are with the beans

Store the food to prevent rodents to contaminate the food

Good STORAGE Practice Good storage practice should be followed during the

entire food chain

Storage of food has to be in cool dry places to prevent mould, mildew or fungus.

Storage of food has to be at low temperatures to prevent growth of bacteria

Store the food to prevent rodents to contaminate the food

Good MANUFACTORING Practice Places were food is prepared should be designed in

such a way that contamination will be minimized as much as possible.

Cool

Clean

Entrance for non foodhandlers forbidden

If possible regulate the humidity

All surfaces that come in contact with food must easily be cleaned

Stop vermin from coming in food preparation areas

Good HYGIENE Practice Observe personal hygiene

Take measures that foodhandlers do not contaminate the fooditems. This can be obtaint through the fact that foodhandlers should bath daily and wash hands after every toiletuse. Wear headgear to prevent hair falling in the food.

When transporting food make sure that temperature does not exceed 7° centigrade

Workinstructions must be issued for a cleaning programme of the building and proper maintenance is done for refrigerators.

Identifying/ controlling food hazards

a food business has to:

- Make sure food is supplied or sold in a hygienic way;

- Identify food safety hazards;

- Know which steps in your activities are critical for food safety;

- Ensure safety controls are in place, maintained and reviewed.

Basic requirements for food business Food premises should:- - Be designed and constructed to permit good hygiene

practices;

- - Be clean and maintained in good repair;

- - Have an adequate supply of potable (drinking) water;

- - Have suitable controls in place to protect against pests;

- - Have adequate natural and/or artificial lighting

Basic requirements for food business

- - Have sufficient natural and/or mechanical- ventilation.

- - Provide clean lavatories which do not- lead directly into food preparation rooms;

- - Have adequate hand washing facilities;

- - Be provided with adequate surrage / drainage.

Rooms where food is prepared,

Kitchens must be designed to prevent bacteriological contamination Kitchens should have surfaces that are easy to clean and disinfect. This applies to walls, floors, tables and equipment.Washhand basins must be installed with hot/cold water

The kitchens must have:

Adequate facilities for washing food and

equipment;

Adequate facilities for the storage and

removal of food waste. Closed wastebins

Cold refrigerators

Supplies of raw materials

Do not buy or supply any raw materials if you have doubt that after sorting or processing they could make food unfit for human consumption.

Any material suspect or known to be infected or contaminated with parasites or foreign substances to this extent should be rejected at deliverary.

Quality of Water

There must be an adequate supply of drinking water, necessary to ensure food not to be contaminated.

Normally water is supplied via the public water system.

In case of doubt about the quality of a water supply, you should do bacteriological test.

Personal hygiene for food handlers

Anyone who works in a food handling area must maintain a high degree of personal cleanliness and the way they work must be clean and hygienic.

Handwash after toiletuses is obligatoryFood handlers must wear clean and

protective clothes(uniforms).

Personal hygiene for food handlers 2:

Routinely wash their hands when handling food;

Never smoke in food handling areas;

Report any illness (like infected wounds, skin infections, diarrhoea or vomiting) to their manager or supervisor immediately.

Preventing food contamination

Food handlers must protect food and ingredients against contamination if this renders it unfit for human consumption or create a health hazard.

For example, uncooked poultry should not

contaminate ready cooked foods, either through direct contact or through work surfaces or equipment.

HOW TO MAKE A HACCP PLAN?

Principe 1

A/Make a production scheme from receipt, storage, production until serving to your customers.

B/Identify the risques at all the stages of the process and analyse how to prevent

The risques are of three categories

1 Biological (bacteria mould etc)

2 Chemical ( Bleach, pesticides, etc)

3 Physical ( small stones in rice, piece of glass)

HOW TO MAKE A HACCP PLAN?

Principe 2Every stage of the scheme must be studied and analysed.If it is possible to master this risque do everything possible to prevent itThis way you will define the CRITICAL POINTS for example on receipt of raw produce check the weight, freshness and temperature

HOW TO MAKE A HACCP PLAN?Principe 3For every CRITICAL POINT you have to give standards This means for example that when delivery is made by you supplier the meat should not be above 7° centigrade

How long can you keep items in the fridge at what temperature?What acidity , temperature, or sensoric parameter must be fixed according to your local circumstances

HOW TO MAKE A HACCP PLAN?

Principe 4

Put a method in place to check and keep records of the set standards for every CRITICAL POINT

It has to be sensible and set up for your organisation

It must be easy and everybody must be able to perform it

HOW TO MAKE A HACCP PLAN?

Principe 5

In case of deviations put in measures to bring on corrective action.

This is when the former agreed standards are not achived and make a plan how to achieve them

HOW TO MAKE A HACCP PLAN?

Principe 6

When the total plan has been put in place Look back and revalidate the total plan to see if it is working well and revise it at regular intervals if it does not work correctly

HOW TO MAKE A HACCP PLAN?

Principe 7

Always keep records (bookkeeping) of all steps in the system to make people aware of what they are doing. This is an integral part of the system.

This shows if the system of HACCP is followed as designed

CRITICAL POINT 1Check at delivary of the foodstuffs by the supllier to guarantee the correct quality Check temperature fresh { 7° centigrade

deepfrozen {-18°Not defrosted or part defrosted and coveredCheck the weightCheck by observationCheck by smell Mark on the reception note the date and time

CRITICAL POINT 2

Check the temperature in the refrigerators

this to prevent bacteria to grow is the growth is stopped at temperatures less then 7° centigrade.

Keep record of all refrigerators daily

Also define a time that food can be outside the refrigerators when prepared and handled at higher temperatures

CRITICAL POINT 3Check on the cooking temperature to kill or

distruct bacteria, virusses and parasites

Minimum cooking temperaturesChicken 74°, Meat 65°, Fish 70°,Eggs 74° , Milk products 72°

Beef lamb fish grilled cooked until the outside changes colour Check the temperatures at the end of the cooking and this should be on the inside

CRITICAL POINT 4Check the temperatures of the refrigerators and the cooling down to reduce the change that bacteia will grow after the items are cooked

Limit the time of the Critical temperature; between 60° - 10° less then 4 hours between 60° - 5° less then 6 hoursCheck in the most thick part and keep a

journal

CRITICAL POINT 5

Check on the production of fooditems to prevent growth of pathogenic bacteria while working with food

This is when food is left out of the refrigerator above 15°

Critical time above15° less then 45 minutes

Critical time between 8°-15°less then 90 min

Keep a journal for this procedure

Explain the steps that you need to take to introduce this system