Presentation on theme: "Chapter 9 Principles of a HACCP System"— Presentation transcript:
1 Chapter 9 Principles of a HACCP System ServSafeChapter 9Principles of a HACCP System
2 GOALSTO FOCUS ON:What is HACCP?Developing a HACCP Plan
3 OBJECTIVES After completing this chapter, you should be able to: Identify the flow of a food through an establishment.Discuss the importance of prerequisite programs for a Hazard Analysis Critical Control Point (HACCP) system.Define HACCP
4 Identify the HACCP principles for food safety. Discuss how HACCP is important to food safety.Identify Critical Control Points (CCP’s) for various foods and processes.
5 Key Terms Hazards Hazard Analysis Critical Control Point (HACCP) HACCP planPrerequisite programsHazard analysisControl point (CP)Critical Control Point (CCP)Critical limitMonitoringCorrective actionVerification
6 Hazards (biological, chemical, or physical agents that may cause illness or injury if notcontrolled) throughout the flow of food.Hazard Analysis Critical Control Point (HACCP)This system is a dynamic process that uses acombination of proper foodhandling procedures,monitoring techniques, and record keeping tohelp ensure that the food you serve is safe.
7 HACCP Plan a written document, based on HACCP principles, which describes theprocedures a particular establishment willfollow.
8 What is HACCP? Developed by the Pillsbury Company in the early 1960s for the National Aeronauticsand Space Administration (NASA).Based on the ides that if biological,chemical. Or physical hazards are identifiedat specific points within the flow of food,they can be prevented, eliminated, orreduced to safe levels.
9 The National Restaurant Association and the Food and Drug Administration recommendthat all foodservice facilities, no matter howlarge or small, develop a HACCP system.
10 A HACCP system helps you to do the following:Identify the foods and procedures that are most likely to cause foodborne illness.Develop procedures that will reduce the risk of a foodborne illness outbreak.Monitor procedures to keep food safe.Verify that the food you serve is consistently safe.
11 Prerequisite programs support your HACCP plan and are the basic operatingconditions for producing safe food.Prerequisite programs are standardoperating procedures (SOPs) which protectyour food from contamination, minimizemicrobial growth, and ensure the properfunctioning of equipment.
12 A prerequisite program may include the following: Proper personal hygieneProper facility designChoosing good suppliersCreating supplier specificationsProper cleaning and sanitationAppropriate equipment maintenance
13 Developing a HACCP Plan A HACCP plan is a written document thatdescribes the procedures a particularestablishment will follow.A HACCP plan is developed using theHACCP principles and is specific to thefacility, its menu, its equipment, itsprocesses, and its operations.
14 HACCP Principles Each HACCP principle builds upon the information gained from the previous principle.For the plan to be complete, you must considerall seven principles in order.The plan you develop will be based on theseven basic HACCP principles.Principles one,two, and three help youdesign your system.Principles four and five help you implement it.Principles six and seven help you maintain the system and verify its effectiveness.
15 Hazard Analysis (Principle 1) Conduct a Hazard Analysis by identifying and assessing potential hazards in thefood service (biological, chemical, and physical).Hazard analysis is the process of identifying and evaluating potential hazards associated with foods, in order to decide which must be addressed in a HACCP plan.The hazard analysis is key to developing where hazards may occur in the flow of food if care is not taken to prevent orcontrol them.
16 Key Steps to follow to identify all potential hazards in your establishment *Identify potential food hazards. Exhibit9b *Determine where hazards can occur in the flow of foods. Exhibit 9c
17 * Group foods by processes. Exhibit 9d Foods that are prepared and served without cooking (salads, raw oysters, cheeses, and sandwich meats).Foods that are prepared and cooked for immediate service (hamburgers, scrambled eggs, and hot sandwiches).Foods that will be prepared, cooked, held, cooled, reheated, and served (chili, soups, and sauces).
18 * Identify your customers. Very youngelderlypeople who are ill
19 Determine Critical Control Points (Principle 2) Control point (CP) is any step in theflow of food where a physical,chemical, or biological hazard canbe controlled.Critical Control Point (CCP) is thelast step where you can interveneto prevent, control, or eliminate thegrowth of microorganisms beforethe food is served to customers.Exhibit 9e
20 Establish Critical Limits (Principle 3) Critical limits are minimum and maximumlimits that the CCP must meet in order toprevent, eliminate, or reduce a hazard toan acceptable limit. The limits must be:Measurable (such as a time or a temperature)Based on scientific data, such as (FDA Model Food Code)Appropriate for the food and equipmentwhen prepared under normal conditions,and specific to your establishmentClear and easy to follow
21 Monitoring Critical Control Points (Principle 4) Monitoring lets you know that criticallimits are being met. To develop asuccessful monitoring program, you needto consider the following. Establish cleardirections that will determine the following:How to monitor the CCP.When and how often to monitor the CCP.Who will monitor the CCP.Equipment, materials, or tools needed to monitor the CCP. Exhibit 9g
22 Taking Corrective Action (Principle 5) Corrective actions are predeterminedsteps taken when food doesn’t meeta critical limit. The last opportunityyou have to ensure the safety of thefood served. Corrective actions maybe: Exhibit 9hCook the foodThrow food awayRejecting a shipment
23 Verify that the System Works (Principle 6) Verification confirms that thesystem you developed worksaccording to the plan. Verify thatthe:CCPs and critical limits are appropriateMonitoring alerts you to hazardsCorrective actions are adequateEmployees are following established procedures.
24 Record Keeping and Documentation (Principle 7) Proper records allow you to document thatyou are continuously preparing andserving safe food. Examples of recordsinclude:Time-temperature logsProcedures for taking temperaturesStandard operating procedures (SOPs)Calibration recordsCorrective actionsMonitoring schedulesProduct specifications
25 Training Training is critical in making a HACCP plan successful. To do this effectively, consider thefollowing:Help management staff understand the importance of food safety and the benefits of HACCP.Train staff (management and employees)to perform specific tasks required by the HACCP plan.
26 A good training program should: Explain the importance of what the staff is learning.Demonstrate steps and procedures.Let employees practice.Give feedback on their performance.Review materials.Test employees on their knowledge.Retrain if needed.Evaluate employees on job performance as well as their food-safety practices.Encourage employee involvement regarding food-safety issues.