CHAPTER 5 -HACCP HTF533

8/7/2019 CHAPTER 5 -HACCP HTF533

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HTF533

(Faculty of Hotel & TourismManagement)

09/02/2011


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Food safety system

Prevent disasters, such as foodborne illnessoutbreak from occurring

Proactive approach to control every step in theflow of food

Goal: to stop, control & prevent problems thatimpact the safety of food

Hazard Analysis Critical Control PointsHas 7 principles


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HACCP initiated in early 1960s as cooperative

effort

Pillsb r NASA (National Aeronautic & Space Administration )

N tick l bs f U.S. Ar

U.S. Air rc Sp c L b r t r

Develop by rocket scientist

Prevent astronauts from getting sick in space


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NASA need:

Food safety system that will prevent, eliminate &

reduce the number of microbes to save levels To stop astronauts from being stricken with

foodborne illness while in space

HACCP replaced end product testing & provides apreventive system for producing safe food


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Conduct a hazard analysis

Determine the critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Establish verification procedures

Establish record-keeping & documentation procedures


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Assess the Hazards

Review menu and recipes

Review type and size of your operation Reduce the risk by reducing the number of preparation

steps

Severity is the seriousness of the consequences of the

results of the hazard

Rank the hazards according to severity and probability of

occurrence


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Hazard analysis looks for food safety hazard

(biological, chemical & physical) that are likelyto occur in operation

Hazard is a biological, chemical or physical

property that may cause a food to be unsafe forhuman consumption.


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Two stage process:

i. Hazard identification

Identifying the food safety hazard

Review the ingredients, activities

conducted at each step, equipment

used, final product & method of

storage and distribution.

ii. Hazard evaluation

To determine which of the potential

hazard listed in Stage 1 of the hazard

analysis warrant control in HACCP plan


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Identifying all the standard control point in theflow of food

Control point (CP) any point, step or procedures in the flow of food

where hazard can be control.

lost control; minor chances of contamination

Critical control point (CCP) one of the last chances you have to be sure the food

will be safe when you serve it.

include; cooking, cooling, hot/cold holding

Prevent or slow microbial growth


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Critical limit is specific scientific

measurement that must be clearly indicateswhat needs to be done & must be met foreach CCP

Consist of:

Physical dimension Sensory information

pH, Aw, time & temperature


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Taking measurement & observing are two typical

tasks of monitoring

Measurement: appropriate tool to get an accuratereading

Observation: look carefully at such product

Monitoring help to identify problems

Concern vary:-

Faulty equipment

Training deficiencies

Product specification issues


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Who will monitor the CCPs? Managers

What equipment & materials are needed tomonitor? Ther eter, test strips

How will the CCPs be monitored? What isSOP? Directi n must be given

Is every team follow SOP? Ever ne

When should monitoring take place? Built intschedule

How often it should take place? Continuous

Is there record of previous monitoring?Maintaining a log of results


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Pre-determined steps that automatically

take if the critical limit are not being met.

5 task necessary when corrective actionoccurs:

i. Established the exact cause of the deficiency

ii. Determine who is to correct the problems

iii. Correct the problemiv. Decide what to do with product

v. Record the corrective action that were taken


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Reject a product that does not meet purchasing orreceiving specification

Reject a product that does not come from areputable source

Fix, calibrate or replace thermometer in/onrefrigerators, freezers

Discard unsafe food products

Continue cooking food until it reach the correcttemperature

Reheat food (73.9C within 2 hours) Change method of food handling

Train staff to calibrate thermometers & taketemperature properly

Document: write everything down


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Verification is a check or confirmation that thesteps of the plan are working.

Verification always complete by supervisor,director or outside firm

Component of verification is validation

Validation focus on collecting & evaluating

scientific and technical information todetermine if the HACCP system will effectivelycontrol the hazard


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Who will perform the verification? Person thatreinforcemanagements commitment to ACCP

What need to be performed? Reviewing the required

logs, chart records.Where will this be performed? On-siteoroff-site

When will verification be performed? Routine butunannounced

Why? Confirm that ACCPplan is workingHow will verification be performed? Using a

Verification InspectionChecklist


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Involves maintaining all the paperwork,

documents, log, etc

All records must be accurate and legible

Manager or supervisor responsible to ensure

correct and accurate record keeping


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Education and training are key to thesuccessful implementation of a HACCPprogram.

The content of the training program shouldprovide employees with an overview of theHACCP system and how it works to ensurefood safety.

The training program should also include an

in-depth examination of the CCPs and criticallimits in the HACCP system.

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The primary goal of HACCP training program is tomake employees skilled in performing thespecific tasks (monitoring and recording) whichthe HACCP plan requires them to perform.

Motivate the employees by stressing theimportance of their roles and their responsibilityto the success of the program.

HACCP training must be an ongoing activity dueto the high employees turnover that mostestablishments experience.

Keep records of employee HACCP training alongwith the other documents generated by theHACCP system.

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The role of health department personnel and

other regulators is to promote the use of the

HACCP system by the food industry.

They can help to better understand theHACC

Pconcept and how to implement a HACCP system.

Regulatory personnel also will review the HACCP

documents periodically to ensure that critical

control points are properly identified, critical

limits are properly set, required monitoring isbeing performed, and the HACCP plan is being

revised when necessary.

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The role of the food establishment managers

and supervisors is to develop, implement,

and maintain the HACCP system.

Continuously use and improve HACCP systemif safe food management is to be achieved.

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CHAPTER 5 -HACCP HTF533

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