HACCP

HACCP
FOOD HYGIENE
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

HACCP
FOOD SAFETY
Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use

HACCP
FOOD SAFETY ASSURANCE
HACCP is a method of food safety assurance
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It identifies what we need to do to make food safe
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It makes sure that what is planned is correctly implemented

HACCP
QUALITY
Types of Quality:
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Organoleptic quality (Senses)
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Functional quality (e.g. convenience, shelf-life or “keepability”)
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Nutritional quality
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Hygienic quality (safety)

HACCP
QUALITY CONTROL
A system for maintaining standards in production or in a product, especially by inspecting samples of the product
Webster’s Dictionary (1980)

HACCP
QUALITY ASSURANCE
All planned and systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality
(ISO/UNCTAD/GATT)

HACCP
HACCP CONCEPT
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Identification of potential food safety problems
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Determination of how and where these can be prevented
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Description of what to do and training of the personnel
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Implementation and recording

HACCP
Objectives of application of HACCP
Prevention of
Foodborne Illness
Reduction of costs of food analyses
More efficient quality assurance system
Reduction of losses due to product recall
Protection of reputation

HACCP SYSTEM
H azard
A nalysis
C ritical
C ontrol
P oints

HACCP PRINCIPLE NO 1
Conduct a hazard analysis
 What is a hazard?
• Any biological, chemical or physical property which may cause a food to be unsafe for human consumption

HAZZARD VS RISK
 Hazards are evaluated based on the importance of the danger, the seriousness of the danger as well as the frequency of occurrence
 Risks are evaluated based on the probability that a hazard could occur

BACTERIA AND VIRUSES
 Bacteria are germs producing toxins either in the food or inside the body
 Viruses are microscopic pathogens that multiply in the living cells of their host
 Your objective: reduce bacterial and viral contamination on PHF’s

CRITICAL FOOD
Foods with
 high protein contents
 high carbohydrate contents
 high fat content
 Foods that grow over or in soil
 Foods that come into contact with organic matters
= POTENTIALLY HAZARDOUS FOODS (PHF’S)

CRITICAL FOOD
Common hazards in meat and meat products:
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Salmonella
Staphylococcus aureus
Clostridium perfringens
Clostridium botulinum
Escherichia coli
Listeria monocytogenes
Parasites

CRITICAL FOOD
Common Hazards in Milk
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Salmonella
Listeria monocytogenes
Escheridia coli
Staphillococcus aureus
Clostridium botulinum
Campylobacter jejuni

CRITICAL FOOD
Common Hazards in poultry and poultry products
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Salmonella
Campylobacter jejuni
Clostridium perfringens
Staphylococcus aureus
Listeria monocytogenes

CRITICAL FOOD
Common Hazards in eggs and egg products

CRITICAL FOOD
Common Hazards in Fish and Shellfish
Bacteria

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Clostridium botulinum
Vibrio vulnificus
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Listeria monocytogenes
Parasites
Viruses


Hepatitis A virus
Norwalk virus

CRITICAL FOOD
Common Hazards in vegetables, fruits and nuts
Bacteria



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Salmonella
Listeria monocytogenes
E. coli
Clostridium botulinum
Hepatitis A
Parasites
Moulds

MATERIAL
CAUSE & EFFETCT DIAGRAM
MACHINES
PROBLEM ENVIRONMENT
MANPOWER METHODS

HACCP PRINCIPLE NO 2

Determine the critical control points

CRITICAL CONTROL POINTS
Any operation/practice/procedure where a preventive or control measure can be applied which would
 eliminate/remove a hazard
 prevent a hazard
 lessen the risk a hazard will happen
Measurable or quantifiable, usually involves a
PHF

HACCP PRINCIPLE NO 3

Set the critical limits for each critical control point

TDZ
Temperature
Danger
Zone

HACCP FATTOM
Factors Affecting Bacterial or Viral
Growth
FATTOM :
 Food
 Acidity
 Time
 Temperature
 Oxygen
 Moisture

HACCP PRINCIPLE NO 4
Establish Monitoring Procedures
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Measurable
Frequent
Accurate
Recorded
Verifiable

FRIDGE & FREEZER TEMPERATURE RECORD SHEET
The temperature of all refrigerators (0 ° -5 ° ) and freezers (-18 ° ) should be checked at least once every day.
Fridge / Freezer no Location: Week:
HACCP PRINCIPLE NO 4
FRIDGE & FREEZER TEMPERATURE RECORD SHEET
The temperature of all refrigerators (0 ° -5 ° ) and freezers (-18 ° ) should be checked at least once every day.
Fridge / Freezer no
Week:
Location:
Responsible:
TEMPERATURE MEASURED
Time Mon Tue Wed Thu Fri Sat Sun Variance Initials Action taken

RECEIVING TEMPERATURE & QUALITY RECORD
Delivered fresh food items must be at the right temperature and must match the defined quality standards. Frozen food must be at -18 ° , dairy products at 0 ° -5 °
Date Time Supplier Product name
Quality Temp.
ºC
Action taken if temperature too high / quality not met
Initials

COOKING TEMPERATURE RECORD
Hot food has to be kept above 63ºC. At the end of cooking/reheating, foods such as joints of meat etc. must reach a core temperature of at least 80ºC.
Temperatures must be measured with a clean (sanitized) probe thermometer.
Date/ time
Food Measurement point
Temp.
ºC
Action taken if temperature too low
Initials
01.09.2012
Roast
Beef
End of cooking
65ºC Returned to oven for
20 min. Probed: 85ºC
SvN
Readings that do not fall in the optimal ranges must be reported to the manager. Corrective action must be noted if temperatures fall outside of appropriate range.

HACCP PRINCIPLE NO 5
Take Corrective Actions
 what should you do if…
 specific
 planned
 verifiable
 recorded

HACCP PRINCIPLE NO 6
Verification
 Those activities other than monitoring that determine:
 The validity of the plan
 That the system is operating according to the plan

Q&A