HACCP for Happiness Station 30/03/2012

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.

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“

HACCP What is HACCP?

HACCP Hazard HACCP Points Analysis Control Critical

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

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

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 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

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

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

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

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

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)

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

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

CCP in Happiness Station

Schulung HACCP und Hygiene

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

THANK YOU! 30/03/2012