2 ReferencesFood Safety Enhancement Program Manual Canadian Food Inspection Agency (CFIA) HACCP; Jul 2010Guide to Food Safety; First Edition, Sep 2010
3 Agenda Introduction Hazards Benefits of HACCP Responsibilities Pre-requisite ProgramsPremisesTransportation & StorageEquipmentPersonnelSanitation & Pest ControlRecalls
4 IntroductionHazard Analysis Critical Control Point (HACCP) is an internationally recognized, science-based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazardsHazard – an entity, a condition or a circumstance that has the potential to cause harm. Hazards can be biological, chemical and/or physical
5 Introduction Hazard Analysis Critical Control Point (HACCP) A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their controlCritical Control Point (CCP)A point or a step at which a control measure can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level
6 IntroductionFood safety is a collective responsibility of government, industry and consumersAll food operators are responsible under Canadian law for the safety of the food they produce and distributeThe food manufacturer has the most control over the product and thus can have the greatest impact on the safety of the food produced.
7 IntroductionThe Food Safety Enhancement Program (FSEP) of the Canadian Food Inspection Agency (CFIA) is to specify minimum requirements for an effective food safety management systemFSEP is based on the principles of the HACCP system developed by the Codex Alimentarius CommissionCodex Alimentarius Commission – a subsidiary body of the Food and Agriculture Organization and the World Health Organization of the United Nations
8 IntroductionFSEP provides a mechanism for operators of establishments to demonstrate their ability to control food safety hazards in order to ensure that food is safe
9 Types of Food Safety Hazards Biological HazardsChemical HazardsPhysical HazardsFor the purposes of HACCP, hazards refer to agents in or conditions of food that can cause illness, injury or death of a person. These hazards fall into these three categories;Biological Hazards;Chemical Hazards; andPhysical Hazards.
10 Biological Hazards Bacteria; Viruses; Parasites; and Moulds Biological hazards are those caused by micro-organisms and are often associated with the failure of a process step(pathogen survival due to improper time/temperature application during preparation)
11 Chemical Hazards Naturally derived from plants or animals; Intentionally added to the food during growth or during processing;Contaminate the food accidentally;Cause immune system response.Chemical hazards include those caused by substances that:Are naturally derived from plants and/or animals (poisonous)Are intentionally added to the food during growth or during processing – these substances are considered safe at established levels but could be harmful at elevated levels – growth hormones, pesticides, sodium nitrite (preservative)Contaminate the food accidentally (cleaning chemicals)Cause some individuals to experience an immune system response (allergens)
12 Physical Hazards Slivers (wood or metal) Glass fragments Metal shavingsBone piecesInsects (whole or pieces)Physical hazards include substances not normally found in consumed food that can cause physical injury to the person consuming the food.OTHERS??? Human contamination – hair, skin, nails, body fluids
13 Benefits of HACCP1. Formally incorporates food safety principles as integral steps of production processesAlthough the adaptation of HACCP systems worldwide is due primarily to the added food safety protection provided to consumers, there are other benefits to the food industry that can be realized by implementing a successful HACCP system.1. HACCP recognition status cannot be completed without a firm commitment by senior management to formally support food safety control measures throughout the production process. The implementation and maintenance of those control measures play a critical role in raising awareness of frontline production management and staff of the presence and importance of specific food safety procedures within their process.
14 2. Increased employees ownership of the production of safe food Benefits of HACCP2. Increased employees ownership of the production of safe food2. As a sign of this commitment, it is the responsibility of senior management to foster the idea within the facility that food safety is the responsibility of everyone. Through the process of developing and implementing a HACCP system, employees become more aware of food safety and their role in contributing to food safety. This increased knowledge leads to ownership of and pride in the production of a safe food product.
15 3. Increased buyer and consumer confidence Benefits of HACCP3. Increased buyer and consumer confidenceEstablishments that have implemented a HACCP system provide buyers and consumers with a greater degree of confidence that the facility is producing a safe food product. Establishments can demonstrate by showing documents and records that food safety is under control.
16 4. Maintaining or increasing market access Benefits of HACCP4. Maintaining or increasing market accessMarkets forces continue to drive HACCP implementation throughout the food industry. In many cases, buyer demands and foreign governments require HACCP implementation to maintain market share and/or gain access to previously inaccessible markets. As HACCP systems are accepted worldwide, FSEP helps the Canadian industry to maintain and expand its international markets
17 Benefits of HACCP 5. Reduced Waste The preventive nature of HACCP allows a company to control costs by minimizing the amount of product requiring rejection or recall, and by focusing resources on areas that have been identified as critical in the manufacture of a sale food product. With the regular monitoring inherent in the HACCP system, establishments become aware of problems earlier and the costs of waste are reduced.
18 Responsibilities CF H Svcs Recognize facilities HACCP systems Verify the implementation, effectiveness and maintenance of the HACCP system in all facilitiesVerify compliance to regulations, policies and directives in facilitiesProvide competent staff (PMed Tech) for the recognition and verification of facilities HACCP system
19 Responsibilities CF H Svcs Ensure consistency in the recognition processes and consistency of compliance in all facilitiesProvide the resources to enable the timely recognition of HACCP systemsConsider any copies of the facility HACCP system documentation that are obtained by a PMed Tech on grounds that they contain information relevant to the administration or enforcement of applicable Acts and Regulations
20 Responsibilities The Facility Ensure that the facility complies with all regulatory program requirementsEnsure that the facility’s HACCP system complies with all requirements of the FSEP manualEnsure that food safety is fully implemented in every level of their production
21 Responsibilities The Facility Demonstrate a commitment to the HACCP system by:Providing the necessary resources and the time required for the development, implementation and effective maintenance of the HACCP system and for training of staff in their areas of responsibility;Providing the resources to ensure that the premises, the equipment, the maintenance of the premises and equipment, as well as the required supplies, meet all applicatory regulatory and program requirements and support the implementation and effectiveness of the HACCP system;
22 Responsibilities The Facility c. designating personnel that have defined responsibilities and the authority to initiate, implement and record corrective actions;d. communicating to the employees the importance of meeting the requirements of the facility’s HACCP system, including any regulatory program requirements related to food safety and the importance of reporting problems;e. allowing management personnel to enforce compliance of the food safety procedures identified in the facility’s HACCP system for any person entering or working in the facility;
23 Responsibilities The Facility f. allowing continuous improvement of the HACCP system to ensure its effectiveness through the validation of control measures, by making changes to the system as a result of corrective actions or reassessment activities through the use of HACCP team meetings;g. providing sufficient time for HACCP team meetings; andEnsure all information and documentation is accessible during recognition processes and verification activities.
24 Responsibilities The Facility Letter of Commitment A letter of commitment shall be included in the facility HACCP system documentation.The letter must:a. confirm senior management’s full support for developing, implementing and maintaining an effective HACCP system; andb. confirm the facility’s commitment to produce food in compliance with all regulatory program requirements.The letter of commitment shall be signed and dated by a representative of senior management at the facility with authority to ensure adherence to responsibilities described.This letter shall be signed on an annual basis and when there is a replacement of senior management.
25 Responsibilities HACCP Team The HACCP Team shall consist of assigned personnel that have adequate knowledge and/or experienceThey shall represent various areas within the facility such as, but not limited to:Production; b. Sanitation;c. Quality Control; c. Equipment maintenance;The number of people on HACCP team may vary based on the complexity of the process and the number of employees.
26 Responsibilities HACCP Team The HACCP team shall meet on a regular basis to discuss:a. required changes;b. deficiencies in the system;c. root causes;d. action plans; ande. PMed concerns.It is recommended that representatives from senior management participate from time to time so that they are aware of the HACCP system performance within the facility.
27 Responsibilities HACCP Team Leader Shall be appointed by senior managementShall ensure that the HACCP system is developed, implemented, maintained and reassessedShall be the contact with PMed
28 Competency HACCP Team Leader The team leader must be knowledgeable of: Food safety hazards common to the facility;Applicable regulatory program requirements;FSEP requirements; andHACCP principles.
29 Competency HACCP Team The HACCP team must be knowledgeable of: HACCP principles;Technology and/or the equipment within the facility;Equipment preventive maintenance;Practical aspects of food operations;Process flow;Sanitation techniques; andApplied aspects of food safety hazards as they relate to the process.It is important to note that the ultimate responsibility for a food safety system resides with the facility operator and the employees
30 Pre-Requisite Programs The primary food safety objective for any food operation is to supply food that is safe for human consumptionThese are universal procedures that control the conditions within a food operationEffective pre-requisite programs promote conditions that help to produce safe food. They are essential to support the foundation of a preventive food safety control system. Pre-requisite programs include many control measures necessary for producing safe food.
31 Pre-Requisite Programs Design and Construction of the PremisesBuildings are located, designed, constructed and maintained to facilitate hygienic operations
32 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:1. Surrounding Areas;a. buildings should be located away from potential sources of environmental contamination;b. the surrounding area should be maintained and adequately drained to minimize the potential for contamination from debris, pests, water etc
33 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:2. Building Exteriors:a. building exteriors should be designed and properly maintained to prevent contaminants or pests from entering;b. windows and ventilation openings should be equipped with clean close fitting screens or filters to prevent the intake of contaminated air, dust and insects;Screens and filters should be cleaned or replaced according to the frequency specified in the maintenance program.
34 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:Building Interiors:a. where there is a possibility of cross- contamination, activities should be adequately separated by physical or other effective means;b. all interior structures should be constructed of materials that are durable, non-corrosive, smooth, impervious, nonabsorbent and cleanable;where there is a possibility of cross-contamination, (for example from receipt to storage of incoming materials, during processing, packaging,and shipping of final product) activities should be adequately separated by physical or other effective means (such as scheduling the process of ready-to-eat foods prior to raw foods or scheduling sanitation between processes;all interior structures (including floors, walls, ceilings, doors, overhead fixtures, stairs and elevators) should be constructed of materials that are durable, non-corrosive, smooth, impervious, nonabsorbent and cleanable. These materials should be also suitable for manufacturing, distributing, and handling food and should be maintained to prevent contamination;
35 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:c. windows in areas where glass breakage could result in the contamination of food should be constructed of alternate materials or they should be adequately protected;d. doors should be close-fitting and self-closing;e. wall, floor and ceiling joints should be sealed and angles covered.
36 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:f. floor drains should be located so that they are readily accessible for cleaning, sanitizing and inspection. Drainage should be adequate to prevent pooling.g. ceilings and overhead fixtures should be maintained to minimize the buildup of dirt, dust and condensation, and the shedding of materials.
37 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:Lightinga. lighting intensity should be sufficient for the intended activity. Light must not alter the colour of the food;b. light bulbs and fixtures located in areas where there is exposed food or packaging materials should be of a safety type or protected. This to prevent food from being contaminated from breaking glass
38 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:Ventilationa. ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas;b. ventilation systems should be adequately maintained and cleaned;
39 Pre-Requisite Programs Design and Construction of the PremisesGuidelines:c. ventilation should provide sufficient air exchange to prevent unacceptable accumulation of heat, steam, condensation, dust or other contaminations as well as controlling ambient temperatures, odours and humidity.
40 Pre-Requisite Programs FacilitiesFacilities are located, designed, constructed and maintained to facilitate hygienic operations
41 Pre-Requisite Programs FacilitiesGuidelines:Sanitary Facilities:a. washrooms, lunchrooms and change rooms should be separate from processing areas and should not open directly into processing areas;b. washrooms, lunchrooms and change rooms should be maintained a clean condition;
42 Pre-Requisite Programs FacilitiesGuidelines:c. an adequate number of hand-washing stations should be provided in the food processing, storage, distribution and handling areas. Hand washing stations should have;hot and cold running water;soap with soap dispensers;sanitary hand drying equipment; andclean garbage containerAlcohol based sanitizers are acceptable in certain areas.
43 Pre-Requisite Programs FacilitiesGuidelines:Waste Disposal Facilities;a. effluent or sewage lines should not be located directly over or through food processing, storage, distribution or handling areas, unless they are control to prevent contamination.b. drainage and sewage systems should be equipped with appropriate traps and vents to effectively capture contaminants;Facilities should be designed and constructed without any cross-connection between the sewage system and any other waste effluent system within the premises
44 Pre-Requisite Programs FacilitiesGuidelines:c. containers used for waste should be clearly identifiable. They should be leak-proof and where appropriate covered to prevent contamination of food;d. waste should be removed and containers cleaned and sanitized often enough that potential for contamination is minimized;
45 Pre-Requisite Programs FacilitiesGuidelines:e. adequate facilities and equipment should be provided and maintained to store waste and inedible material before their removal from the premises. These should be designed and located away from processing areas so as to prevent contamination.
46 Pre-Requisite Programs FacilitiesGuidelines:Equipment Cleaning and Sanitizinga. adequately separated from food processing, storage, distribution and handling areas to prevent contamination;b. constructed of corrosion resistant materials that can be easily cleaned and be provided with potable water at temperatures appropriate for the cleaning chemicals used.
47 Pre-Requisite Programs Food Contact SurfacesFood Contact Surfaces should be designed, constructed and maintained to facilitate hygienic operation
48 Pre-Requisite Programs Food Contact SurfacesGuidelines:Food contact surfaces should be non-corrosive, non-absorbent, non-toxic, and free from pitting, cracks, and/or crevices. They should be constructed to facilitate and withstand repeated cleaning and sanitizing.
49 Pre-Requisite Programs Food Contact SurfacesGuidelines:2. Non-food chemicals, including cleaning solutions and lubricants used for food contact surfaces, should be approved for this use, or have a letter of non-objection from Health CanadaReference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Products
50 Pre-Requisite Programs Water, Ice and SteamWater, ice and/or steam that come into contact with food and/or food contact surfaces is potable and protected from contamination
51 Pre-Requisite Programs Water, Ice and SteamGuidelines:Water;a. an adequate supply of potable water should be available to meet operational and cleanup needs;b. non-potable water systems should not be connected with, or allowed to influx into, potable water systems, in order to avoid cross contamination;
52 Pre-Requisite Programs Water, Ice and SteamGuidelines:c. potable water should be analyzed at a frequency adequate to confirm that it meets the requirements of:i Health Canada’s Guidelines for Canadian Drinking Water Quality; andii any applicable provincial, municipal and territorial requirements
53 Pre-Requisite Programs Water, Ice and SteamGuidelines:d. all hoses, taps and other sources of possible contamination should be designed to prevent back-flow or siphonage;e. where it is necessary to store water, storage facilities should be adequately designed and maintained to prevent contamination. Storage facilities should be made of food grade material.
54 Pre-Requisite Programs Water, Ice and SteamGuidelines:f. where water filters are used, they should be regularly changed or effectively maintained;g. if chemical treatments are used, they should be monitored and controlled to deliver the desired concentration and to prevent contamination;
55 Pre-Requisite Programs Water, Ice and SteamGuidelines:h. water re-circulated or reused should be treated, analyzed, monitored and maintained for the intended purpose and in accordance with provincial, municipal or territorial requirements. Re-circulated water should have clearly identified separate distribution system;
56 Pre-Requisite Programs Water, Ice and SteamGuidelines:i. Seawater used for processing should be from an approved source and safe. It should also be in a sanitary condition and meet microbiological requirements as described in applicable legislation.
57 Pre-Requisite Programs Water, Ice and SteamGuidelines:Icea. potable water should be used to manufacture ice on-site to prevent product contamination;b. purchased ice should be made from potable water and treated as incoming material.
58 Pre-Requisite Programs Water, Ice and SteamGuidelines:Steama. potable water should be used to generate steam to prevent product contamination;b. steam supply should be adequate to meet operational needs;
59 Pre-Requisite Programs Water, Ice and SteamGuidelines:c. boiler feed water should be tested regularly. The chemical treatment process should be designed to prevent contamination;d. traps should be provided as necessary for adequate condensation removal and for eliminating foreign materials.
60 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingAll incoming materials (food and non-food) and finished products are transported, received/shipped,stored and handled under conditions that prevent, eliminate or reduce damage and/or contamination
61 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:Carriers:a. the operator should verify that all food carriers are suitable for transporting food;i. Temperature during transportation should be controlled to prevent product deterioration;
62 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:ii. Adequate cleaning and sanitizing programs should be in place;iii. Procedures should be in place to ensure carriers are cleaned adequately and are free from contamination;
63 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:b. where same carriers are used for different food products, cleaning and sanitizing procedures should be in place to prevent cross- contamination of the food;
64 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:c. where the same carriers are used for food and non-food products, whether in the same shipment or not, procedures should be in place to restrict the transporting of non-food products that can pose a risk to the food products being transported;
65 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:d. for bulk carriers, the operator should have additional cleaning and sanitizing procedures in place;i. Bulk tanks should be designed and constructed for complete drainage and to prevent contamination;ii. They should be designed to carry a specific commodity
66 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:iii. Cleaning criteria should include the condition of the hoses, pumps, inlets, outlets and seals, where applicable;e. carriers should be loaded, arranged and unloaded in a manner that prevents damage and contamination of the food and/or food packaging material.
67 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:Incoming Food Materials and Finished Productsa. incoming materials should be received and stored in appropriate areas separate from processing areas and finished product;b. procedures should be in place to ensure that ingredients stored in open packages are not contaminated
68 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:c. products should be handled to prevent damage and contamination;d. products that are sensitive to environmental conditions, should be stored in appropriate areas to prevent deterioration;e. stock rotation procedure should be implemented to minimize spoilage, “first-in – first-out”;
69 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:Food Packaging Materials;a. food packaging materials should be inspected prior to use to prevent using damaged, defective, or contaminated packaging;b. controls should be in place to prevent contamination of packaging and confirm that packaging is used for its intended purpose;
70 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:c. effective procedures should be in place to confirm that contaminated, damaged or defective reusable containers are properly cleaned and sanitized, repaired or replaced.
71 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:Non-Food Chemicals;a. non-food chemicals should be received and stored in a designated, dry and well ventilated area. This area should be separate from all food processing, storage, distribution and handling areas;
72 Pre-Requisite Programs Transportation, Receiving/Shipping,Storage and HandlingGuidelines:b. chemicals should be stored and mixed in clean, correctly labeled containers and dispensed by trained, authorized personnel.
73 Pre-Requisite Programs Temperature ControlTemperature is controlled appropriately during transportation, handling and storage of food to minimize deterioration of the product
74 Pre-Requisite Programs Temperature ControlGuidelines:Ingredients and products should be transported, handled and stored at appropriate temperatures that minimize deterioration;Ingredients and products requiring refrigeration should be transported and stored at appropriate temperatures; 4°C but not frozen
75 Pre-Requisite Programs Temperature ControlGuidelines:Frozen ingredients and products should be transported and stored at temperatures which do not permit thawing, below 0°C;Temperatures of food handling areas should be appropriate to the type of products handled and control to prevent product deterioration; andTemperatures should be monitored with an proper temperature recording device.
76 Pre-Requisite Programs EquipmentEquipment and utensils are designed, constructed and installed to facilitate hygienic operations and are effectively maintained and calibrated to function as intended
77 Pre-Requisite Programs EquipmentGuidelines:Equipment and Utensilsa. equipment should be clearly identified, designed, constructed and installed so that it:i. functions accordingly to it’s intended use;ii. is accessible for thorough cleaning, sanitizing, maintenance and inspection;iii. prevents contamination of the product;
78 Pre-Requisite Programs EquipmentGuidelines:iv. is vented to prevent excessive condensation;v. is properly drained and where appropriate, is connected directly to the drain;b. Utensils should be;i. stored and used during operations in a way that prevents or minimizes the contamination of product;ii. identified and used only for the intended purpose
79 Pre-Requisite Programs EquipmentGuidelines:Maintenance and Calibration;a. effective maintenance and calibration programs should be in place to ensure that all equipment and utensils function as their intended purpose and there is no potential for introducing biological, chemical or physical hazards;
80 Pre-Requisite Programs EquipmentGuidelines:b. written maintenance and calibration programs should include;i. a list of equipment that requires regular maintenance and calibration;ii. instructions on how to perform the required maintenance and calibration procedures;iii. the maintenance and calibration frequencies;
81 Pre-Requisite Programs EquipmentGuidelines:iv. identification of the persons who is assigned the responsibility for maintenance and calibration procedures; and/orv. the name of the company conducting the required maintenance and calibration procedures.
82 Pre-Requisite Programs Personal Hygiene and HealthAll persons entering food processing, storage, distribution and handling areas have an appropriate degree of personal cleanliness and take the appropriate precautions to prevent the contamination of food and food contact surfaces
83 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:Personal Hygiene Practices:a. an effective personal hygiene program should be implemented that identifies hygienic behaviour and habits that should be followed to prevent contamination of food;
84 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:b. any behaviour which could result in contamination of food should be prohibited in food processing, storage, distribution and handling areas, which includes, eating, smoking, chewing gum, or any other unhygienic practice;c. access of personnel and visitors should be controlled to prevent contamination;
85 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:d. there should be a hygienic procedure for visitors entering the premises;e. all persons entering food processing, storage, distribution and handling areas should wash their hands before starting work, after handling chemicals, after handling incompatible food products or contaminated materials, after breaks, after coughing sneezing or blowing their nose and after using the toilet;
86 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:f. hand-washing signs should be posted in appropriate areas;g. protective clothing, footwear and gloves should be worn and maintained in a sanitary manner;h. employees in processing areas should wear appropriate hair restraints;
87 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:i. all jewellery and other loose objects that may fall into food should be removed;j. personal effects should be stored away from food processing, storage, distribution and handling areas; andk. traffic patterns should be observed to prevent cross-contamination of the product.
88 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:Communicable Disease and Injury;a. no person who is known to be infected with a disease likely to be transmitted through food, or showing symptoms of such a disease, should be permitted to work in food handling areas; management should be informed to conditions such as diarrhea, vomiting, fever, sore throat, infected skin lesions and discharges from the ear, eyes or nose
89 Pre-Requisite Programs Personal Hygiene and HealthGuidelines:b. employees having open cuts or wounds should not handle food or food contact surfaces unless the injury is completely protected by a secure water-proof covering.
90 Pre-Requisite Programs TrainingPersonnel have adequate technical knowledge and understanding of the operations or processes for which they are responsible and understand the precautions necessary to prevent contamination of food and food contact surfaces
91 Pre-Requisite Programs TrainingGuidelines:There should be a written training program for employees;Training should be appropriate for the complexity of the process and the assigned tasks;Appropriate training in personal hygiene and hygienic handling of food should be provided to all food handlers at the beginning of their employment;
92 Pre-Requisite Programs TrainingGuidelines:Personnel should have current knowledge of equipment and process technologyPersonnel should be trained to understand all relevant food legislation and safety implications of improperly labeled products;6. Personnel should be trained to understand the importance of the critical factors for which they are responsible such as;
93 Pre-Requisite Programs SanitationThe premises, equipment and food contact surfaces are maintained in a clean and sanitary condition
94 Pre-Requisite Programs SanitationGuidelines:General Sanitation:a. chemicals should be handled and used carefully in accordance with the relevant instructions;b. sanitation programs should be carried out in a way that does not contaminate food or packaging materials during, or after, cleaning and sanitizing;
95 Pre-Requisite Programs SanitationGuidelines:c. the effectiveness of the sanitation program should be monitored and verified and adjusted as necessary; andd. operations should begin only after appropriate sanitation measures have been taken.
96 Pre-Requisite Programs SanitationGuidelines:Premises Sanitation:a. there should be a written premises sanitation program which specifies areas to be cleaned, the cleaning agents to be used, mixing instructions, temperature controls, the person responsible and the frequency; andb. special sanitation requirements must also be specified in these documents.
97 Pre-Requisite Programs SanitationGuidelines:Equipment and Utensils Sanitation;a. there should be a written sanitation program for all equipment and utensils which specifies the equipment to be cleaned, cleaning agents to be used, mixing instructions, temperature controls, person responsible and the frequency;
98 Pre-Requisite Programs SanitationGuidelines:b. additional written procedures should be in place for clean-out-of-place and clean-in-place equipment; andc. cleaning and sanitizing equipment should be designed for its intended use and should be properly maintained.
99 Pre-Requisite Programs SanitationGuidelines:Food Contact Surface Sanitation;a. food contact surfaces should be effectively cleaned, sanitized, inspected and maintained on a regular basis
100 Pre-Requisite Programs Pest ControlThe premises are free of pests
101 Pre-Requisite Programs Pest ControlGuidelines:There should be an effective written pest control program for the premises and equipment. This program should prevent the entry of pests and should detect and eliminate any pests which may gain entry
102 Pre-Requisite Programs Pest ControlGuidelines:The program should include;a. the person responsible;b. the external pest control company where applicable;c. list of chemicals used, their concentration, location of use, method and frequency of application;
103 Pre-Requisite Programs Pest ControlGuidelines:d. a map of the location of the pest control devices that are monitored;e. the type and frequency of inspection to verify the effectiveness of the program;Pesticides used should be registered under the Pest Control Products Act and Regulations.4. Must be used in accordance with the label instructions
104 Pre-Requisite Programs Pest ControlGuidelines:Pesticide products should also be applied so that the maximum residue limit specified in the Food and Drugs Act and Regulations is not exceeded; andPoisonous rodenticides should not be used within the premises.
105 Pre-Requisite Programs Product RecallsPotentially unsafe food products are identified rapidly and removed efficiently from the premises
106 Pre-Requisite Programs Product RecallsGuidelines:Product Coding;a. there should be a system for assigning codes or lot numbers to incoming materials, packaging and finished product;b. codes or lot numbers on packaging should be legible and durable for the lifespan of the product;
107 Pre-Requisite Programs Product RecallsGuidelines:c. the amount of product for each code should be recorded;d. there should be records of processing, inventory and distribution for each lot;
108 Pre-Requisite Programs Product RecallsGuidelines:e. distribution records should contain sufficient information to permit a recall;i. product identification;ii. code or lot number;iii. quantity of the product; andiv. consumers contact information
109 Pre-Requisite Programs Product RecallsGuidelines:Recall Procedure;a. a written recall program should allow the operator to effectively locate all affected food products;b. A recall program should identify the contact information of those who are responsible for implementing the recall, as well as their roles and responsibilities;
110 Pre-Requisite Programs Product RecallsGuidelines:c. the recall program should be tested at least once per year through appropriate means to test the ability to rapidly identify, control, and recall all the potentially affected product;d. recalled product should be separated from other products and access controlled until appropriate disposition of the product has been determined.
111 Pre-Requisite Programs Record-KeepingAccurate information related to manufacturing, storage, distribution and handling is documented and the records properly maintained
112 Pre-Requisite Programs Record-KeepingGuidelines:Procedures should be established to identify record-keeping requirements;Records should be appropriate to the size of the operation and assist the operation in verifying that controls are in place and being maintained;
113 Pre-Requisite Programs Record-KeepingGuidelines:The operator should establish record-keeping procedures to demonstrate:a. water, ice and steam potability;b. microbiological and chemical safety of incoming and finished product;c. control of processing, storage, distribution, handling and composition of the product;
114 Pre-Requisite Programs Record-KeepingGuidelines:d. formulations and codes of incoming ingredients and finished product;e. effectiveness of maintenance and calibration programs for equipment and utensils, the sanitation program, pest control program and the training program;
115 Pre-Requisite Programs Record-KeepingGuidelines:Records should include temperature logs, formulation sheets, equipment maintenance checklists and pest control records;Records should be legible and accurately reflect the actual events, conditions and activities;Any changes to the records should be traceable;Each entry should be signed and dated by a responsible person at the time the event occurred;
116 Pre-Requisite Programs Record-KeepingGuidelines:Record-keeping requirements should be communicated to the staff;Records should be kept in a secure location, maintained and readily available for a period of time that exceeds the life of the product; one year after the best-before date, or two years if there is no best-before date;
117 Pre-Requisite Programs Record-KeepingGuidelines:Records may be kept in electronic format, as long as they can be retrieved upon request; should be password protected and backed up frequently on a set schedule;
118 HACCP Plan Preliminary Steps Facilities shall conduct a complete hazard analysis for all their processes and products in order to identify and control hazards effectively
119 HACCP Plan Preliminary Steps Assemble HACCP Team: A preventive food safety control system is developed by a team with appropriate expertise and knowledgeDescribe the product and identify its indented use:The description of the finished product and its intended use is sufficient to identify all potential hazards
120 HACCP Plan Preliminary Steps List product ingredients and incoming materials4 & 5. Construct a process flow diagram and plant schematic confirm its accuracy:An accurate and detailed process-flow diagram that identifies potential sources and control of hazards, and a plant schematic that shows product and employee traffic flow, to identify potential areas of cross-contamination
121 HACCP Plan Preliminary Steps Identify and analyze hazards: Hazards associated with ingredients and incoming materials, processing steps, product flow and employee traffic patterns are identifiedDetermine Critical Control Points:Control measures are determined and applied to prevent, eliminate or reduce identified food safety hazards to acceptable levels
122 HACCP Plan Preliminary Steps Establish critical limits to CCP: Critical limits are criteria that separate acceptability from unacceptability. These parameters, if properly maintained, will confirm the safety of the product.
123 HACCP Plan Preliminary Steps Establish monitoring procedures for CCP: Control measures are monitored to assess if the food safety hazards are controlledEstablish deviation procedures for CCP:Corrective action is taken when a deviation occurs
124 HACCP Plan Preliminary Steps Establish verification procedures for CCP:The preventive food safety control system is verified to confirm the effectiveness of control measuresEstablish record-keeping for CCP:Accurate information related to the safety of products is documented and the records properly maintained
125 Maintenance Procedures Maintenance of HACCPMaintenance ProceduresWhenever any changes or situations occur that could affect the hazard analysis or alter the HACCP system, the facility shall:a. update the parts of the HACCP system affected by the changes or situation;b. reassess completeness and effectiveness of the updated part of the HACCP system; orc. revalidate all CCP’s affected by the changes
126 Maintenance of HACCP Auditing At least annually, the facility shall reassess its entire HACCP system to determine whether the system is:a. up to date;b. identifies all food safety hazards;c. has control measures in place for all food safety hazards;d. results in the desired outcomes;
127 Maintenance of HACCP Auditing e. conforms to current regulatory program requirements; andf. conforms to the requirements defined in this manual.
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