HACCP – What is It?

Food Safety Management

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Food Safety - is it expected?

Your customer/consumer expects that your product is

Free from microbial contamination free from insect/rodent

contamination free from pesticides / chemicals free from physical hazards

Groceries

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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!

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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

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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

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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

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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

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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 theFood Safety Enhancement

Program (FSEP)

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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 Prerequisite Programs – creating an

environment to produce safe product

What is HACCP?

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Food Safety Hazards

Potential hazards can include: Biological

Microorganisms: bacteria / yeasts / molds / viruses

insects Chemical

Cleaners Lubricants / fuel / hydraulic fluid / coolants pesticides

Physical Glass / plastic / wood / rocks Metals

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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

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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

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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

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What are Prerequisite Programs?

They are the foundation of a food safety management system:

1. Premises2. Transportation and

Storage3. Equipment4. Personnel5. Sanitation and Pest

Control6. Recall / Traceability

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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

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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

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What is IndianLife Foods doing about HACCP?

Developing a HACCP-based plan for each product with CCPs

Developing Prerequisite Programs Providing employee

training

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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

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Responsibility for record review Plant

management / supervisors

Government inspectors

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Next steps

Know your job Work together with supervisors and

inspectors – be part of the HACCP team

Follow written procedures

Prove it !