food safety/haccp library...implementing the haccp plan •develop a time line for haccp...
TRANSCRIPT
Food Safety/HACCP
A systematic approach to construct a
food safety program.
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What is HACCP??
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Hazard Analysis
Identifies biological, chemical,
or physical hazards that cause
foodborne illness or harm
Ex: harmful microorganisms,
sanitizers, toothpicks in food
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Critical Control Points
Essential steps in the food flow to prevent, eliminate or reduce a food safety hazard to an acceptable level
Ex: A CCP in Hamburger Patty preparation• The cook step - kills harmful
bacteria
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Why Implement HACCP?
To ensure that the food served to children is as safe
as possible
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Cross - Contamination
The transfer of harmful substances or microorganisms to food by other food, equipment and/or utensils, and people
• Causes– Improper food handling practices
– Poor employee personal hygiene
– Improper cleaning and sanitizing of equipment/utensils
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Objectives
Be able to:• Decide who to include on a HACCP
team• List tasks of a HACCP team• Know which SOPs need to be
assessed for HACCP to be successful
• Explain no cook, same day service, and complex food process flows
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7 HACCP Principles
1. Identify Hazards
2. Identify Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping Procedures
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Strengthening Prerequisite Programs
Areas of focus
• Facility design
• Supplier control
• Specifications
• Equipment installation & maintenance
• Cleaning and sanitation
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Strengthening Prerequisite Programs
• Personal hygiene
• Chemical control
• Receiving, storing,
transporting
• Pest control
• Food temperature control
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Hazard Analysis
Process of collecting and evaluating information on hazards associated with food – biological, chemical, and physical
• Look for potential hazards that are reasonably likely to occur in the operation
• Separate safety concerns from quality concerns
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CCPs – Example
CCPs for raw hamburger patties in a full-service
kitchen (hazard is harmful bacteria)
• Receiving- not CCP
• Storing- not CCP
• Preparing- not CCP
• Cooking- CCP
• Holding – CCP
• Serving – not CCP
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NO COOK – Questions to Consider
• Will this require a great deal of
preparation, making preparation time,
employee health, and bare hand contact
with ready-to-eat food a concern?
• Is food being served to a population
susceptible to foodborne illness?
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NO COOK – Steps
Steps may vary according to kitchen and process
• Full-service (on-site) prepares, cooks, and serves food in its own facility
• Central kitchen prepares and cooks food that is transported to and served by satellite kitchens
• Satellite kitchen may receive hot and cold foods that will need additional temperature controls before serving
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NO COOK Process Flow
A. Full-service kitchen
• Receive
• Store
• Prepare
• Hold
• Serve
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SAME DAY SERVICE – Receive-Store-Prepare-
Cook-Hold-Serve
• Food is prepared and cooked the same day
it is served
• Food usually passes through temperature
danger zone only once
• Minimal opportunity for
bacterial growth
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SAME DAY SERVICE
Important procedures:
• Time and temperature controls
• Good sanitation and good personal hygiene
(especially handwashing)
–Prevent cross-contamination
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SAME DAY SERVICE
Process Flow
A. Full-service kitchen
• Receive
• Store
• Prepare
• Cook
• Hold
• Serve
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COMPLEX – Receive-Store-Prepare-Cook-Cool-
Reheat-Hold-Serve
• Food is prepared and cooked a day or so in
advance of being served
• Food is cooled and stored then reheated the
day it is served
• Used for food produced in large volumes
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COMPLEX – Receive-Store-Prepare-Cook-Cool-
Reheat-Hold-Serve
• Concern: food is likely to pass through
temperature danger zone several times
• Multiple step process
• Requires proper equipment and facilities to
handle volume
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COMPLEX Process Flow
A. Full-service kitchen
• Receive
• Store
• Prepare
• Cook
• Cool/Store
• Reheat
• Hold
• Serve
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Monitoring (Measuring) Procedures
• Time and/or Temperature
• Indicates if critical limits are being met
• Indicates when loss of control and/or deviation have occurred
• Provides written documentation for verification of HACCP procedures
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Developing Monitoring Procedures
Focus on each CCP and establish clear directions
for:
• Who will monitor the CCP
• When and how often it will be monitored
• How the CCP will be monitored
• What equipment, tools, and materials will be
needed
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Successful Monitoring
Identify who is responsible and train on:
• Why monitoring is important
• Proper monitoring procedures
• Proper way to use equipment
• CCPs
• Critical limits
• Methods for recording monitoring results
• What actions to take if there is a deviation
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Corrective Actions
• Vary according to operation
• All corrective actions must be:
–Measurable and specific
–Based on facts
–Appropriate for normal working conditions
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Examples of Corrective Actions
• Rejecting product when delivered at incorrect temperatures or specifications
• Rejecting product that does not come from an approved source
• Fixing all thermostats
• Modifying food handling procedures
• Discarding food if cross-contamination occurs
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Verification
The step that confirms your HACCP program is
working according to the plan
It allows you to:
• Maintain effective food safety program
• Update program as needed
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Verification Procedures
Three Types of Verification
1. Initial Verification
2. On-going Verification
3. Reassessment of the
HACCP plan
Ch 1-3
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Establishing Record Keeping
Requirements
1. Records must be accurate
2. Records must contain enough information to know if HACCP is performed correctly
Easiest to implement if:
• Simple
• Part of employee’s daily routine
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Examples of HACCP Records
• List of HACCP team and assigned duties
• Description of food, distribution, intended use, and
customers
• Standardized recipes
• Summary of hazard analysis
• Food process flow diagrams
• Steps that are CCPs
• Hazards of concern
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Examples of HACCP Records
• Critical limits
• Monitoring procedures
• Corrective actions
• Verification procedures and schedule
• Record-keeping procedures
• Documentation of adequacy of HACCP plan
• Supplier certification records
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Examples of HACCP Records
• Records indicating compliance with critical
limits
• Calibration logs
• Monitoring logs
• Deviation and corrective action logs
• Verification records
• Employee training records
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Summary: Developing and
Implementing the HACCP Plan
• Train HACCP coordinator/members of team
• Make HACCP team responsible for developing and
implementing HACCP plan
• Appoint teams to develop plans for specific menus
• Train employees on appropriate monitoring
procedures
• Develop forms and records to track and correct
problems
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Summary: Developing and
Implementing the HACCP Plan
• Develop a time line for HACCP implementation
• Continually apply monitoring, record-keeping, corrective action procedures, etc.
• Regularly schedule verification activities
• Update plan as needed
• Be sure employees understand role of HACCP and their responsibilities
Sample Plan
• A sample HACCP plan can be found under
“other documents” within CARS.
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SY 2017-18
SNA 2019 HACCP Presentation
SY 2019-2020