1. Health evaluation Supervision Prof. Dr. Mervat Salah

2. INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP)

3. Principle Behind HACCP SAFE INGREDIENTS + SAFE PROCESS = A SAFE PRODUCT

4. Definitions – Important to Understand HAZARD – Anything that may cause a food to become unsafe for humans to eat RISK – The probability of that hazard occurring C O N T R O L

5. Definitions HAZARD = Risk of serving uncooked chicken to Patients / Customers RISK = What is the likelihood of this occurring ? CONTROL

6. WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY… HAZARDS PHYSICAL CHEMICAL BIOLOGICAL P R O D U C E S A F E F O O D F I T T O E A T

7. Existing Essentials Requirements Before the implementation of HACCP - See Annex A - High standards of design & maintenance MUST already exist in the kitchen & ancillary areas Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources

8. Understand the 4 C’s Concept C – Good Hygiene practice prevents Cross Contamination C – Effective Cleaning removes harmful bacteria and stops them spreading C – Effective Chilling prevents harmful bacteria multiplying C – Thorough Cooking kills bacteria

9. STAGE 1 – DEVELOPING A HACCP PLAN 1. Food Services Supervisor 2. Dietician 3. Head Chef 4. Infection Control Nurse 5. External Advisors 1. Give a description of the food, ingredients, processing methods and delivery to their customers. 2. Include all possible menu Items & special occasion menus 3. Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served 1. These will be visitors, staff and patients. 2. Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts 1. The purpose of this is to provide a clear outline of the steps involved in the process RECEIVING STORING PREPARING COOKING SERVIING The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram TASK Describe Food & Distribution Describe the Consumers Create Flow Diagrams Verify the Flow Diagrams Assemble a HACCP Team The HACCP Team Should: 1. 2. 3. 4. 5.

10. PURCHASE DELIVERY DRIED GOODS STORAGE CHILLED FOOD STORAGE COOLING RE-HEATING SERVERY FREEZER STORAGE & DEFROSTING FOOD PREPERATION COOKING PLATING UP TROLLY & DELIVERY EXAMPLE FLOW PLAN Purchase of Raw Chicken & Ingredients Storing (Freezer) Defrosting (Fridge) Prep (Cleaning, portioning,) Trolley Delivery Cooking Hot – Holding (Bain Marie) Plating Line Serving Producing Curry Chicken

11. COOKING SERVE HOT STORAGE PREPERATION CHILLEDFROZEN DRY HOLD HOT HOLD HOT SERVE HOT SERVE COLD COLD HOLD SERVE COLD EXAMPLE FLOW PLAN RE-HEAT SERVE SERVE HOT CHILL

12. There Are 7 Stages of HACCP 1. Conduct a hazard analysis i.e. look for hazards Critical Control Points 2. Determine the Critical Control Points (CCP’s) 3. Implement effective controls at the CCP’s 4. Implement monitoring systems at the CCP’s 5. Establish Corrective Actions 6. Verify & Review Procedures 7. Establish record keeping and documentation procedures

13. COOKING SERVE HOT STORAGE PREPERATION CHILLEDFROZEN DRY HOLD HOT HOLD HOT SERVE HOT SERVE COLD COLD HOLD SERVE COLD WHAT AREA DO YOU THINK IS MOST IMPORTANT TO MAINTAIN FOOD SAFETY?? RE-HEAT SERVE SERVE HOT CHILL

14. STAGE No1: - STAGE No1: - Carry out a Hazard Analysis of the Catering Operation WHAT HAZARDS MAY EXIST IN A CATERING OPERATION PHYSICAL CHEMICAL BIOLOGICAL REMINDER:

15. Example of a Hazard Analysis Form: ( See Form A) STEPHAZARDS WHAT COULD GO WRONG? CONTROL WHAT CAN I DO ABOUT IT? CONTROL ADEQUATE (Y/N) IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N) MONITORING HOW CAN I CHECK? WHO DOES THE CHECK? CORRECTIVE ACTIONS WHAT IF IT’S NOT ALRIGHT? Purchase and Delivery Storage Preparation Cooking Cooling Chilled Storage Hot Holding Re-Heating Serving

16. Example of a Hazard Analysis Form: ( See Form A) STEP HAZARDS WHAT COULD GO WRONG? CONTROL WHAT CAN I DO ABOUT IT? CONTROL ADEQUATE (Y/N) Purchase and Delivery Storage Biological: - growth of bacteria. - Cross contamination Biological: - growth of bacteria. - cross contamination of bacteria from raw to ready to eat food. Physical - Pest contamination - Mold Chemical - Cleaning agents contamination - Pesticides

17. STAGE No2 : - STAGE No2 : - Determine the Critical Control Point (CCP’s) STEPHAZARDS WHAT COULD GO WRONG? CONTROL WHAT CAN I DO ABOUT IT? CONTROL ADEQUATE (Y/N) IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N) Purchase and Delivery Storage Preparation Cooking Cooling Chilled Storage Hot Holding Re-Heating Serving Critical..??

18. STAGE No2 : - STAGE No2 : - Determine the Critical Control Point (CCP’s) A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.: Cooking A Burger From Raw Example 1: Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.

19. Cooling Rice Example 2: Cooling Rice. If recently cooked rice is cooled too slowly, it could give your customer food poisoning. In this example, ‘cooling’ in a food process is a Critical Control Point (CCP). STAGE No2 : - STAGE No2 : - Determine the Critical Control Point (CCP’s)

20. Recommended text book Janet Brown