Because sanitizing is more than cleaning!

B E C A U S E SA N I T

I ZI N

G I S M

O R E TH A N

C L E A N I NG !GDI-O

MNI SCHOOL OF

SANITATIO

N

FOOD SAFETY

ESSENTIALS

P O W E R E D B Y

UNDERSTANDING HACCP

7

UNDERSTANDINGHACCP

OBJECTIVES

• HACCP Defined• HACCP Principles• HACCP Deviation Report & Manual

UNDERSTANDINGHACCP

DEFINITION

H A C C P

UNDERSTANDINGHACCP

DEFINITION

H A C C P

HACCP

EALTHNALYSISRITICALONTROLOINT

UNDERSTANDINGHACCP

UNDERSTANDING HACCP

UNDERSTANDINGHACCP

HAZARDS

UNDERSTANDINGHACCP

HAZARDS - BIOLOGICAL

UNDERSTANDINGHACCP

HAZARDS - CHEMICAL

UNDERSTANDINGHACCP

HAZARDS - PHYSICAL

UNDERSTANDINGHACCP

HACCP HISTORY

UNDERSTANDINGHACCP

BEGINNING A HACCP PROGRAMEstablishing a good, basic set of

programs developed around GMPs & using them consistently

Gaining management support for the HACCP program

Describing and identifying the food product, its distribution, its intended use, and potential customers

Completing and verifying a flow diagram

UNDERSTANDINGHACCP

SEVEN STEPS TO HACCP

1. Conducting a hazard analysis

2. Identify control points3. Establish critical limits4. Establish monitoring procedures

5. Establish corrective action6. Verification7. Recordkeeping

UNDERSTANDINGHACCP

PRINCIPLE 1: CONDUCTING A HAZARD ANALYSIS

“This principle is the most important

because if a possible hazard is not identified, no control program

will be established.”

UNDERSTANDINGHACCP

PRINCIPLE 1: CONDUCTING A HAZARD ANALYSIS

Ingredient Analysis

Process Analysis

UNDERSTANDINGHACCP

PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS

UNDERSTANDINGHACCP

PRINCIPLE 3: ESTABLISH CRITICAL LIMITS

UNDERSTANDINGHACCP

PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES

What to measureHow to collect the dataHow often to collect the dataWho will measure and record the data

UNDERSTANDINGHACCP

PRINCIPLE 5: ESTABLISH CORRECTIVE ACTION

Place product on holdBring CCP back under controlDocument the deviationRe-run or discard held product

UNDERSTANDINGHACCP

PRINCIPLE 6: VERIFICATION

Keep written recordsNote monitor’s habits/recordsMake equipment checksResponsible monitor sign off

UNDERSTANDINGHACCP

PRINCIPLE 7: RECORD KEEPING

“Without documenting an

event when it occurs, it will be

difficult to prove it happened.”

UNDERSTANDINGHACCP

DEVIATION REPORT-What factors caused the process to go out of control?-What action was taken to bring the process back in control?-What happened to the product that was being created when the process went out of control?-What long-term corrective action was taken to keep the process in control in the future?

UNDERSTANDINGHACCP

HACCP MANUAL

Company Information

HACCP Team

UNDERSTANDINGHACCP

HACCP MANUAL Prerequisite Programs

Process Flow Diagram

Hazard Analysis

UNDERSTANDINGHACCP

HACCP MANUAL The Master Plan

Blank Deviation Report

UNDERSTANDINGHACCP

CONCLUSION

C L E A N TO O L S A

R E GO O D S

A N I TA T I O

N . . .

THE TO

OLS WE USE

• UNDERSTANDING THE COLOR CODE SYSTEM FOR YOUR PLANT

• KEEP YOUR TOOLS STORED BY COLOR

• CLEAN YOUR TOOLS USING THE 4 PILLARS

• FOLLOW GMP