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HACCP – What is It?
Food Safety Management
22 Dec 07 HACCP 2
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 HazardsPotential 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 teamFollow written proceduresProve it !
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