introducing a food management system for hospitals (haccp)
DESCRIPTION
INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP). Principle Behind HACCP. SAFE INGREDIENTS + SAFE PROCESS = A SAFE PRODUCT . Definitions – Important to Understand. HAZARD – Anything that may cause a food to become unsafe for humans to eat - PowerPoint PPT PresentationTRANSCRIPT
INTRODUCING A FOOD MANAGEMENT SYSTEM FOR
HOSPITALS (HACCP)
Principle Behind HACCP
SAFE INGREDIENTS + SAFE PROCESS =
A SAFE PRODUCT
Definitions – Important to Understand
• HAZARD – Anything that may cause a food to become unsafe for humans to eat
• RISK – The probability of that hazard occurring
CONTROL
DefinitionsHAZARD = Risk of serving uncooked chicken to Patients / Customers
RISK = What is the likelihood of this occurring ?
CONTROL
WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY…
HAZARDS
PHYSICAL
CHEMICAL
BIOLOGICAL
PRODUCE SAFE FOOD
FIT TO EAT
Existing Essentials Requirements
Before the implementation of HACCP - See Annex A -
• High standards of design & maintenance MUST already exist in the kitchen & ancillary areas
• Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training
• Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources
Understand the 4 C’s Concept• C – Good Hygiene practice prevents Cross
Contamination
• C – Effective Cleaning removes harmful bacteria and stops them spreading
• C – Effective Chilling prevents harmful bacteria multiplying
• C – Thorough Cooking kills bacteria
STAGE 1 – DEVELOPING A HACCP PLAN
1. Food Services Supervisor
2. Dietician
3. Head Chef
4. Infection Control Nurse
5. External Advisors
1. Give a description of the food, ingredients, processing methods and delivery to their customers.
2. Include all possible menu Items & special occasion menus
3. Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served
1. These will be visitors, staff and patients.
2. Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts
1. The purpose of this is to provide a clear outline of the steps involved in the process
RECEIVING
STORING
PREPARING
COOKING
SERVIING
The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram
TASK
Describe Food &
Distribution
Describe the Consumers
Create Flow Diagrams
Verify the Flow Diagrams
Assemble a HACCP Team
The HACCP Team Should:1.
2.
3.
4.
5.
PURCHASE
DELIVERY
DRIED GOODS STORAGE
CHILLED FOOD STORAGE
COOLING
RE-HEATING
SERVERY
FREEZER STORAGE & DEFROSTING
FOOD PREPERATION
COOKING
PLATING UP TROLLY & DELIVERY
EXAMPLE FLOW PLANPurchase of Raw Chicken
& Ingredients
Storing (Freezer)
Defrosting (Fridge)
Prep (Cleaning, portioning,)
Trolley Delivery
Cooking
Hot – Holding (Bain Marie)
Plating Line
Serving
Producing Curry Chicken
COOKING
SERVE HOT
PURCHASE
RECEIPT
STORAGE
PREPERATION
CHILLED
FROZEN
DRY
HOT HOLD
SERVE HOT
SERVE COLD
COLD HOLD
SERVE COLD
EXAMPLE FLOW PLAN
RE-HEAT
SERVE HOT
CHILL
There Are 7 Stages of HACCP
1. Conduct a hazard analysis i.e. look for hazards
2. Determine the Critical Control Points (CCP’s)3. Implement effective controls at the CCP’s
4. Implement monitoring systems at the CCP’s
5. Establish Corrective Actions
6. Verify & Review Procedures
7. Establish record keeping and documentation procedures
COOKING
SERVE HOT
PURCHASE
RECEIPT
STORAGE
PREPERATION
CHILLED
FROZEN
DRY
HOT HOLD
SERVE HOT
SERVE COLD
COLD HOLD
SERVE COLD
WHAT AREA DO YOU THINK IS MOST IMPORTANT TO
MAINTAIN FOOD SAFETY??
RE-HEAT
SERVE HOT
CHILL
STAGE No1: - Carry out a Hazard Analysis of the Catering Operation
WHAT HAZARDS
MAY EXIST IN A CATERING OPERATION
PHYSICAL
CHEMICAL
BIOLOGICAL
REMINDER:
Example of a Hazard Analysis Form: (See Form A)
STEP HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I
DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
MONITORINGHOW CAN I
CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONS
WHAT IF IT’S NOT
ALRIGHT?
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving
Example of a Hazard Analysis Form: (See Form A)
STEP HAZARDS
WHAT COULD GO WRONG?
CONTROLWHAT CAN
I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
Purchase and Delivery
StorageBiological: - growth of bacteria.- Cross contamination
Biological: - growth of bacteria.
- cross contamination of bacteria from raw to ready to eat food.
Physical- Pest contamination
- Mold
Chemical- Cleaning agents
contamination
- Pesticides
STAGE No2 : - Determine the Critical Control Point (CCP’s)
STEP HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I
DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving
Critical..??
STAGE No2 : - Determine the Critical Control Point (CCP’s)
• A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.:
• Example 1: Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.
Example 2: Cooling Rice. If recently cooked rice is cooled too slowly, it
could give your customer food poisoning. In this example, ‘cooling’ in a food process is a Critical Control Point (CCP).
STAGE No2 : - Determine the Critical Control Point (CCP’s)
Example 3: Preparing Raw Vegetables for Cooking. A person is preparing raw vegetables by peeling and washing them. Is this a critical control point?
Example 4: Preparing Raw Vegetables For A Salad. A person is preparing raw vegetables for inclusion into a salad bar. Is this a critical Control Point
STAGE No2 : - Determine the Critical Control Point (CCP’s)
THE CCP DECISION TREE:
Setting Of Critical Limits at Identified CCP’s
• You’ve identified a area in the food process which needs to controlled to ensure food is prepared safely.
• You now need to set a “Critical Limit” i.e. what factor needs to be measured and / or controlled to ensure food is safe to eat e.g. time/temperature, concentration of chlorine
• An example of a critical limit, may be that already set by law or regulation (such as in the SASC "Poultry must be cooked so that all parts reach a minimum of 165oF (74oC))"
STAGE No3: - Implement Effective Controls at the Identified CCP’s
STEP
HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
MONITORINGHOW CAN I CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONSWHAT IF IT’S NOT ALRIGHT?
CookingInsufficient cooking time.Survival of bacteria …..
Correct Time for cooking.Correct temp achieved……..
No – Additional staff awareness training required by staff
Yes – Temperature checks conducted on every batch.Temperature results are recorded.
Cooling
1. In setting any critical limit it must be based on common sense and recognized as a control which will prevent, eliminate or reduce a hazard to an acceptable level. 2. A critical limit maybe based upon factors such as:
- Time- Temperature- Physical parameters- Available Chlorine e.g. used to disinfect ready to eat fruit & vegetables - Preventing Cross- Contamination
Record what CCPs you have introduced onto your HACCP Record
Sheet
Monitoring:• And / or you can use
technical equipment:
Whatever method you use to have a successful HACCP program you must physically record the
results of your monitoring.
• Can be very simple from using your human senses:
Monitoring Must Be:• Accurate - Be aware of false or same readings• Representative – Batch monitoring / product size• Unbiased – Staff should not change results• Competently Done – Conducted by competent /
trained staff who know what they are doing and can implement corrective action.
• Timely – Carried out regularly and in a timely manner• Supervised – Check the records. Enforce the checks
HAZARD STAGE No5: - Establish Corrective Action
So you’ve identified a PROBLEM or potential failure in one of your food processes –
What are you going to do to correct it?
1st response – Protect the consumer and deal with the Food
2nd response – Deal with the cause. Investigate & identify the cause of the problem & correct it.
Examples of Corrective Actions:
1. What is the problem?2. Where / how can it be dealt with? 3. When will it be dealt with?4. Who can deal with it?
Example 1. Chicken probed on removal from oven is 69oC (156oF) core temp
Return it to the oven
Until core temp >75oC (165oF) min 30secBy Master chef who: 1st - Protects the consumer by not
allowing the undercooked poultry to be served to patients.
2nd - Corrects the cause of non-compliance e.g. returns the chicken to the oven for a longer time
Chicken is undercooked
In any Corrective Action scenario, you need to ask yourself the following questions:
WHAT DO YOU THINK ?
Example 2. Delivery of dairy food from local supplier in an un-refrigerated vehicle
Milk, yogurts and cream all warm to touch
Reject delivery & return it to supplier
Prior to receipt of food by the catering unit
By Master chef who: 1st - Protects the consumer by not
allowing the potentially high risk un-refrigerated dairy products to be used for catering purposes.
2nd - Corrects the cause of non-compliance e.g. rejects delivery & reassess competency of supplier
Examples of Corrective Actions:As before In any Corrective Action scenario, you need to ask yourself the following questions:
1. What is the problem ?2. Where can it be dealt with ?3. When can it be dealt with ?4. Who can deal with it ? WHAT DO YOU
THINK ?
STEP
HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
MONITORINGHOW CAN I CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONSWHAT IF IT’S NOT ALRIGHT?
CookingInsufficient cooking time.Survival of bacteria……….…………
Correct Time for cooking.Correct temp achieved……..………………
No – Additional staff awareness training required by staff………..…………….
Yes – Temperature checks conducted on every batch.Temperature results are recorded……………..…………………
Check core temp >72oCComplete temperature records………….
Chef, Master-chef
Cooling
HAZARD STAGE No5: - Establish the Corrective Actions
Your Corrective Actions must be written into your HACCP plan. It is essential that staff are trained accordingly on all these Corrective Actions and know what to do.
VERIFICATION
HAZARD STAGE No6: - Verify & Review Procedures
“…checking that the safety measures that you have implemented are working correctly..”i.e. correct temp & time visual checks etc
Check It & Review It?
What else can you see that may be
wrong here?…..look…
Consider reviewing the HACCP plan when:
• Operations Change e.g. new equipment
• Consumer Groups Change e.g. new patients, diabetics
• Indication of HACCP plan failure e.g. insect found in food or complaints of food being cold
HAZARD STAGE No7: - Establish Records and Documentation Procedures
Use the Hazard Plan & Examples Template Forms (A-N) Located in the Safer Food Better Business Folder
A. Hazard Analysis FormsB. Approved Hospital Suppliers ListC. Delivery Check RecordD. Fridge Temperature ChecksE. Freezer Temperature ChecksF. Defrosting Temperature/Time
ChecksG. Cooking Temperature RecordsH. Servery Temperature RecordsI. Trolley Temperature RecordsJ. Training RecordsK. Cleaning ScheduleL. Pest Control RecordsM. Probe Thermometer Maintenance
RecordsN. Internal AuditO. HACCP Diary Planner
ANNEX PAGES IN FOOD SAFETY GUIDANCE NOTES
• A – Essential Programs Needed Before The Implementation of HACCP
• B – Useful Guidelines For Typical Hospital
• C – Tips on the Correct Use of Thermometers
• D – Food Safety Training Programs
HAZARD STAGE No7: - Establish Records and Documentation Procedures
Questions that you constantly need to ask…..
Check your records every daily or weekly.
Are your control adequate
Periodically review your HACCP system – any changes needed?
Physically check potentially hazards.
Do not assume…
Are all your employees trained? Do they understand your
recording procedures and what to do if something goes wrong?
Any customer complaints?
Any new chemicals being used?
FINALLY…….ANY QUESTIONS?
WHAT NOW!• Complete the Hazard Analysis
Form• Amend your Policies &
Procedures• Amend Monitoring / check
forms• Train Your Staff• Revisit Date…….
Assignment• Hend Ahmed Ibrahim.
Recommended text book• Janet Brown