1. HACCP for Happiness Station
30/03/2012

3. 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.

4. Regulations
Comment : Please check this in your country and refer to your local law
„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)
HACCP-Systeme werden für Betreiber von Lebensmittelunternehmen als nützliche Instrumente angesehen, um mit Lebensmitteln verbundene Gefahren zu beherrschen“

5. HACCP
What is HACCP?

6. HACCP
Hazard
HACCP
Points
Analysis
Control
Critical

7. 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
1963: World health organization (WHO) issued Haccp principles in Codex Alimentations

8. Check and add your local regualations here
HACCP
National Regulation on hygiene of food stuff:
Article XX
Check and add your local regualations here

9. 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

10. 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

11. Already done by Unilever for your Happiness Station
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 7 principles

12. Contaminants Describes „undesirable presence“ often in low quantities
Biological
Chemical
Physical
Allergens

13. 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 illness
Infections and poisoning
 PRODUCT SAFETY >> salmonella, listeria, staphylococcus

14. Chemical contaminants
Chemicals
Cleaning agent
Desinfection agent
Pesticide agent
Pest control agent
Freezing agent, lubricant
Also personal hygiene product (e.g. medicine, parfume etc)
durch direkten Kontakt (Tropfen, Pulver) oder über die Luft (Dämpfe, Dünste, Aerosole)
Erkennung und Suche schwierig, Nachweis oft kleinster Mengen
meistens nicht entfernbar
können zu Erkrankungen, Gesundheitsproblemen, Vergiftung führen

15. 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
Gerätschaften (Werkzeuge, Messer, Klingenerpackungsmaterial(Glasflaschen!)
Lampen, Fensterscheiben, Messinstrumente (z.B. Thermometer)

16. 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

17. Critical control points
critical Control Points/ CCPs
direct 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
kritische Lenkungspunkte im Prozess = Risiko einer Gesundheitsgefahr besteht und diese durch spezifische Maßnahmen eingeschränkt werden kann
Vorsorgeprogramme = Kontrollpunkte, bei dem eine Kontrolle notwendig ist, jedoch eine direkte Lenkungsmaßnahme nicht möglich

18. CCP in Happiness Station

19. Schulung HACCP und Hygiene

20. For the evidence of a efficient HACCP concept A sufficient DOKUMENTATION necessairy!  „Checklists“

21. THANK YOU!
30/03/2012