1. Food Service and HACCP… “Perfect Partners for Food Safety”

2. Objectives HACCP and its Purpose How It Works HACCP Principles
Application to Food Service
Process HACCP

3. Definition of HACCP
A systematic approach to the identification, evaluation, and control of food safety hazards
- NACMCF, 1997

4. Origin of HACCP First used by Pillsbury and NASA in the 60’s.
Alternative to end item product testing.
Organoleptic inspection did not guarantee safety.
Cannot test 100% of the product.
1990s embraced by NACMCF, industry and regulatory agencies.
NAS - National Academy of Science
NACMCF - National Advisory Committee for the Microbiological Criteria of Foods
Organoleptic - being, affecting, or relating to qualities (as taste, color, odor, and feel) of a substance (as a food or drug) that stimulate the sense organs 2 : involving use of the sense organs <organoleptic evaluation of foods>

5. HACCP – What It Is Hazard Analysis & Critical Control Points
Is a management tool used to protect the food supply against biological, chemical and physical hazards
Is preventive, not reactive

6. HACCP – It’s Purpose
It is designed to prevent, eliminate and/or reduce, to an acceptable level, all hazards which have a reasonable likelihood of occurrence.
Hazards may include
foodborne illnesses
physical hazards/injuries

7. Current U.S. Foodborne Illness Data (Mead et al., 1999)
76 million illnesses
325,000 hospitalizations
5,000 deaths

8. Biological Hazards Percentage of Foodborne Illness Attributable to Known Pathogens

9. Where Is HACCP Used? Global standard for food safety.
Being applied throughout food industry.
Mandatory for low acid canned foods (lacf), seafood, red meat, poultry, and citrus juices.
HACCP for dairy, eggs, sprouts, sushi, retail and restaurant programs are in various stages of development.

10. HACCP basically is …
Determining what needs to be controlled and how to control it
Monitoring what’s important
Determining what can go wrong and how to “fix it”
Making sure those actions are being done
Use cross the road to a friend's house analogy

11. How Does HACCP Work
To be successful must have support and commitment of management.
Based on seven principles.

12. How Does HACCP Work Still need sanitation and GMPs.
Is not a stand alone program.
Is not zero risk.
HACCP is a work in progress.
Strategy is to identify significant hazards, assess risk, and develop control.

13. Seven Principles of HACCP
Conduct a hazard analysis.
Determine the critical control points (CCPs) in the process.
Establish critical limits.
Establish monitoring procedures.
Establish corrective actions.
Establish record-keeping and documentation procedures.
Establish verification procedures.
May use this at the end of the principles instead of the beginning.
Far-fetch example however, may be of use on the simple basis of HACCP. Use example of visiting a friend that lives across the street. Step by step from the house to friend’s house.
ID the hazard – injured by a car (therefore, that is what needs to be prevented or at least the risk of getting hit by a car reduced – can’t eliminate it – you’d have to not allow cars on the street to eliminate the hazard)
CCP: Cross the street
CL: Look both ways and ensure no vehicles comings prior to entering the street
Monitor: Parents keeping an eye on the child
CA: Restrict the child from crossing the street for a while and reiterate the importance of looking both ways to prevent injury or even death.
Keep a journal
Make sure the system is working – If we are following the plan are you still getting the desired outcome; if not, rework the plan. If you move to a neighborhood w/more traffic or less the plan could be modified.

14. Principle 1: Conduct a Hazard Analysis
A biological, chemical, or physical
agent that is reasonably likely
to cause illness or injury in the
absence of its control.
Identify Hazards that warrant control
Likelihood of occurrence = RISK
Severity

15. Determine Critical Control Points (CCPs)
Principle 2:
Determine Critical Control Points (CCPs)
CCP
A step at which control can be
applied and is essential to prevent or
eliminate a food safety hazard
or reduce it to an acceptable level.
Not all steps are CCPs
May be multiple CCPs to address a single food safety hazard
Last step(s) in a food preparation process which will control the food safety hazard

16. Principle 3: Establish Critical Limits
A maximum and/or minimum value
to which a biological, chemical,
or physical parameter must be
controlled at a CCP to prevent,
eliminate or reduce to an acceptable
level the occurrence of a food
safety hazard.
Critical Limit
Boundaries that define safety
How you know when the CCP is under control = Measurable/quantifiable
Can be found in the Food Code
ex. Cooking hamburgers
CL = 155°F for 15 seconds

17. Establish Monitoring Procedures
Principle 4:
Establish Monitoring Procedures
Monitoring
A planned sequence of observations
or measurements to assess
whether a CCP is under control and
to produce an accurate record for
use in future verification procedures.
Someone needs to keep track of the CCPs
Who is responsible?
How do they do it?
How often do they do it?

18. Procedures followed when a
Principle 5: Establish Corrective Actions
Corrective Actions
Procedures followed when a
deviation occurs.
What to do when things go wrong
Keeping unsafe food from the consumer

19. Establish Verification Procedures
Principle 6:
Establish Verification Procedures
Activities, other than monitoring, that
determine the validity of the HACCP
plan and that the system is operating
according to the plan.
Verification
Making sure the whole system is in place and working
Periodically checking, reviewing, calibrating, etc…
Seeing if the HACCP system needs to be changed.
Includes VALIDATION of the HACCP plan.

20. Principle 7: Establish Record-keeping and Documentation Procedures
Provide documentation that the critical limits at each CCP were met or that the appropriate corrective actions were taken when not met
Provide documentation that the actions performed were verified and were consistent with the HACCP

21. Retail HACCP
Draft Retail HACCP Guide
“...intended to assist industry’s voluntary implementation of HACCP principles.”
By defining and clarifying HACCP at Retail - this first draft may also be used to assist state & local regulatory authorities with a common understanding of Retail HACCP.

22. Food Service Industry Vs. Processing Industries?
Food Service not defined by specific commodities.
Many different ways of making the same menu item, e.g. using precooked chicken Vs. raw chicken in a chicken salad recipe.
Diversity among food service facility types, design and construction.

23. Defining Food Service HACCP
Application of HACCP Principles
Active Managerial Control of Risk Factors
Flexible
Process-specific

24. Building Your Food Safety Management System
Group menu items into
1 of 3 prep processes

25. Food Service HACCP Considerations with ALL Processes:
No bare hand contact with RTE food
(or approved, alternate procedure)
Proper Handwashing
Datemarking
Restriction or exclusion of ill employees

26. Food Service HACCP Considerations with ALL Processes:
Separation of raw animal foods with RTE foods to prevent cross-contamination
Prevention of cross-contamination of RTE food or clean and sanitized food contact surfaces with soiled cutting boards, utensils, aprons, etc.

27. Food Service HACCP
Process #1: Preparation of RTE Food with No Cook Step
Receive Store Prepare Hold Serve
Examples: Tuna Salad, Sandwiches, Green Salads, Chicken Salad
(Optional HACCP Discussion)
Since there is no cook step in this food preparation process, control of bacterial growth and toxin production is critical. This is accomplished by holding food at proper temperatures.
No bare hand contact, as well as proper handwashing, becomes particularly important when dealing with food that won’t be cooked.
Some unique foods within this category include raw shellfish and sushi. Approved source becomes especially important in regard to these food items.
No bare hand contact should be considered a CCP in this process (or at least addressed as an SOP).

28. Food Service HACCP Considerations with Process 1
There is no cook step.
Focus on:
cold holding or time alone
food source (esp. shellfish and fish)
receiving temps (esp. finfish)
freezing to destroy parasites
Be flexible - Not every flow will be “textbook”

29. Food Service HACCP Process #2: Preparation for Same Day Service
Receive Store Prepare Cook Hold Serve
Examples: Fried Shrimp, Macaroni & Cheese, Mashed Potatoes
The “Same Day” process approach includes a cook step.
For a CCP, as an example COOKing, the critical limit for cooking chicken would not necessarily be the same for cooking a roast beef.
The CL should be based upon the Food Code recommendations.
Again, the CCPs, regardless of the food items in this category, are Cooking and Holding (Hot). And if handling after cook (like assembling a hamburger), NBHC (could be an SOP).
Since foods go through the danger zone only once during the process, if food is cooked and held hot, then bacterial survival and growth is controlled.

30. Food Service HACCP Considerations with Process 2
Food will pass through the danger zone only once.
Focus on:
Cooking
Hot holding or using time alone

31. Food Service HACCP Process #3: Complex Food Preparation
Receive Store Prepare Cook
Cool Reheat Hot Hold Serve
Examples: Beef Stew, Soups, Gravy, Chili
(Optional HACCP Discussion)
Foods within this category will go through the danger zone more than once making the risk of spore forming organisms particularly high. It is with food preparation process that most foodborne illesses occur.
CCPs within this process include cooking, cooling, reheating and holding (hot and cold). And if handling food after cooked, NBHC (could be an SOP).
Cold holding (following cooling, prior to reheating) may be grouped together with cooling. This is acceptable as long as the candidate understands and explains that in order to control the hazards foods should remain at the proper temperature.

32. Food Service HACCP Considerations with Process 3
Pass through the danger zone more than once.
Focus on:
Cooking
Cooling
Hot and cold holding or using time alone
Reheating

33. Danger Zone Diagram Times through the Danger Zone 140o F 1 2 3 41o F
COOK
COOL
REHEAT
A chart such as this can be used to determine how many times a food goes through the danger zone. Foods which go through the danger zone only once are classified as Same Day Service, while foods that go through more than once are Complex.
Same Day Service
Complex Food Prep

34. Procedural Step 1 Develop Prerequisite Programs
Procedures that address basic operational and sanitation conditions in an establishment
Examples:
Vendor certification programs
Training programs
Recipe/Process instructions
Standard Operating Procedures (SOPs)

35. Group your Menu Items/Products
Process #1 – Food preparation with no cook step
Process #2 – Food preparation for same day service
Process #3 - Complex Food preparation
Procedural Step # 2

36. Conduct a Hazard Analysis
Procedural Step # 3
Conduct a Hazard Analysis

37. 3 Steps to Conducting a Hazard Analysis . . .
Identify Hazards of Significance
Assess the Risk and Severity of the Hazards
Determine the Control Measures that May be Taken to Ensure that the Hazards are Controlled

38. Identifying Hazards of Significance
Consider . . .
Ingredients, processing, distribution and intended purpose
Current research and epidemiology
Foods within the same food prep process will have similar hazards

39. Assessing Risk and Severity
Norwalk-like virus
R ISK
C. botulinum
SEVERITY

40. General Categories of Hazards
Biological
Bacterial, viral, parasitic contamination
Bacterial growth
Bacterial toxin production
Bacterial, parasitic, or viral cross-contamination
Chemical
Contamination
Scombroid toxin
Ciguatera
Physical
Glass
Metal
Rocks
Plastic

41. Procedural Step # 4 Implementing control measures and
Establishing critical limits

42. Determining Control Measures
Actions or activities that can be used to prevent, eliminate, or reduce a hazard
Examples: cooking, implementing an employee health policy, proper handwashing, preventing cross-contamination

43. Determining critical limits
Are usually established by a regulatory standard (Food Code)
Measurable and quantifiable
Can be tailored to a particular operation

44. Examples PRODUCT: RAW HAMBURGER PATTY CCP: COOKING (WELL) CL:
155ºF for 15 seconds
PRODUCT: REFRIED BEANS
CCP: REHEATING
CL:
165ºF within 2 hours
PRODUCT: BEEF CHILI
CCP: COOLING
CL:
6 hours from 140ºF to 41ºF and 140ºF to 70ºF within the first 2 hours

45. Procedural Step # 5
Establishing
Monitoring Procedures

46. Definition of monitoring
The act of observing and making measurements to help determine if critical limits are being met and maintained

47. Examples of Monitoring
Visual observations
Temperature
Time pH
Water activity

48. Consider the following . . .
What you will monitor
How you will monitor
When and how often you will monitor
Who will be responsible for monitoring

49. Who monitors SHIFT MANAGER LINE COOK
Directly associated with the operation
Trained and knowledgeable
Accessible to monitoring activity
Responsible
KITCHEN MANAGER
LINE COOK
CHEF
SHIFT MANAGER

50. Procedural Step # 6
Develop Corrective Actions

51. Purpose of Corrective Actions
To correct cause of deviation
To determine proper disposition of affected food

52. Deciding on Corrective Actions
What measures do you expect employees to take to correct the problem?
Do your employees understand the corrective action?
Can the corrective action be easily implemented?

53. Procedural Step 7 Conduct On-Going Verification
Verification is and oversight auditing process to ensure that the HACCP plan and SSOPs continue to be adequate and consistently followed.

54. On-going Verification activities include
Observing the person doing the monitoring – is it being done as planned
Reviewing monitoring Records
Checking Corrective Action Reports
Periodically reviewing the total plan
Test product in process
Review equipment calibration records

55. Procedural Step 8 Record Keeping –
A record keeping system can be simple and needs to be designed to meet the needs of your operation
Accurate record keeping is an essential part of a successful HACCP Program

56. Procedural Step 8 5 Types of Records
Records related to prerequisite programs
Monitoring records
Corrective actions records
On-going verification and periodic validation records
Calibration records

57. Take into consideration…
Procedural Step 8
Take into consideration…
Simple records are easier to maintain
How are records maintained
Who is responsible for record maintenance
How long will the records be kept

58. ????????
Thank you