haccp topic title 30/03/2012 haccp for happiness station
TRANSCRIPT
HACCP
TOPIC TITLE30/03/2012
30/03/2012
HACCP for Happiness Station
HACCP
HACCP
Quality in Happiness Station
• HYGIENE personal hygiene (training!)
working hygiene (training!)
•HACCP product safety (training!)
Only trained staff is allowed to work in a Happiness Station ! • a first training must be done by auhorities (e.g. veterinary office) based on the local law of your country
* Each person working in a HS must be trained at least once a year in hygiene and HACCP aspects.
HACCP
Regulations
„Article 5 of the REGULATION (EC) No 852/2004 on the hygiene of food stuff“ commits food business operators to put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.
The HACCP principles consist of identifying the critical control points at the step or steps at which control is essential to
prevent or eliminate a hazard or to reduce it to acceptable levels
Useful instruments to control food safety risks(guidelines of the EU-commission)
Comment : Please check this in your country and refer to your local law
HACCP
HACCP
What is HACCP?
HACCP
HACCP
HACCP
Hazard
Analysis
CriticalControl
Points
HACCP
History – Development of HACCP
60 th first works, NASA wanted to produce food for astronauts for guaranty
food safety with zero false program to eat
1963: World health organization (WHO) issued Haccp principles in Codex Alimentations
1971 Presentation of the HACCP concept at the National Conference of Food
Protection (USA)
1993 Codex Alimentarius "Guidelines for the application of HACCP“
1993 EC Directives 93/43/EWG
1994 "The application of hazard analysis critical control point (HACCP) within the Unilever foods business“ (SHEACO 12.4 )
1997 Regulation on hygiene of food stuff
HACCP
HACCP
National Regulation on hygiene of food stuff:
Article XX
Check and add your local regualations here
HACCP
HACCP
What is HACCP?
…. a concept, a systematic preventive approach to food safety that identify hazards that must be prevented, eliminated or reduced to acceptable levels
HACCP
HACCP
4 different hazards: biological, chemical, physical and allergens
• MICROORGANISMEN bacteria, yeast, moulds
• CHEMICALS e.g. cleaning, desinfection, pesticide and pest control
• FOREIGN BODIES e.g. wood, glass, metal, dust, dirt
• ALLERGENS e.g. milk proteins, egg proteins, nuts, soy, peanuts
HACCP
HACCP 7 principles
Already done by
Unilever for your
Happiness Station .
Unilever will do an risk
assessment on a
regular base and will
keep the QA Manual up
to date
HACCP
Contaminants
Describes „undesirable presence“ often in low quantities
BiologicalChemicalPhysicalAllergens
HACCP
Biological contaminants
bacteria, yeasts, moulds
The good mircoorganism are usefull e.g. food production: bread, beer, sauerkraut, yoghurt, cheese, salami
>> lactid acid bacteria, yeasts, moulds
The bad microorganism spoil food z.B. sour milk, spoiled fruit and vegetables, molded bread PRODUCT QUALITY >> lactid acid bacteria, yeasts, moulds
The dangerous microorganism (phatogen) cause illnessInfections and poisoning
PRODUCT SAFETY >> salmonella, listeria, staphylococcus
HACCP
Chemical contaminants
Chemicals
• Cleaning agent• Desinfection agent• Pesticide agent• Pest control agent• Freezing agent, lubricant• Also personal hygiene product (e.g. medicine, parfume etc)
HACCP
Physical contaminants
foreign bodies= wood, glass, stone, metal, plastic
• Bones and bonies, hairs • Equipment• Dishes and drinking glasses• Lamps, window glass, measuring instruments (f.e. thermometer)• Jewellery
Can lead to injury in mouth
HACCP
Biological contaminants
Allergens
•peanuts and peanut
product
•walnuts and walnut
products
•milk and milk products
•egg and egg products
•fish and fish products
•shells and crabfish
•grain and flour products
•soy and soy products
(Unilever allergen list)
• sesame seed
• SO2 (Sulfit)
• Peas
• celery
HACCP
Critical control points
critical Control Points/ CCPsdirect control of measurable target values and limits monitoring of temperatures pasteurization
pre-requisite programme (preventive actions)not measurable measures for hazard reduction e.g. hygienie rules and training cleaning documents and -procedures pest control rules for handling glass (Glas Policy) rules for toxic substances (chemical contaminants) handling damaged goods
HACCP
CCP in Happiness Station
HACCPSchulung HACCP und Hygiene
HACCP
For the evidence of a efficient HACCP concept
A sufficient DOKUMENTATION
necessairy!
„Checklists“
HACCP
TOPIC TITLE30/03/2012
30/03/2012
THANK YOU!
HACCP
HACCP
HACCP