Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Management Systems

The Society of Public Health Engineers (Scotland) is pleased to be hosting tonight's event covering Grease Management & Hazard Control. This is the first CPD Technical Event of 2014 and this presentation is by our 2nd speaker Gary Haro.

Gary Haro, Director HACCP Guide Ltd

HACCP Guide Ltd 28th January 2014

The Importance of Drainage which forms a Pre-Requisite to the supporting structure of HACCP

Agenda

LegislationAn

Introduction to HACCP

Pre-Requisite Programs

Objective: to enable the

specifier to have an understanding of the importance of drainage which

forms a Pre-Requisite to the

supporting structure of HACCP

LegislationHygiene Management is essential and

Regulation (EC) 852/2004 applies to all food businesses and food operators.

Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre -requisite to the supporting structure of HACCP.

Introduction To HACCP

HACCP

HazardAnalysisCriticalControlPoints

Food Safety Management & HACCPFood business operators have a legal

responsibility to implement a Food Safety Management System based on the principals of HACCP

HACCP systems prioritise controls so that resources are concentrated on the points critical to food safety;

CookingCoolingStorage of High-Risk food

The 7 Principals of HACCP

The Seven Principles of HACCP:

3. Establish Critical Limits

5. Establish Corrective Actions

6. Establish Verification Procedures

1. Conduct a Hazard Analysis

2. Determine Critical Control Points

4. Establish Monitoring Procedures

7. Document the system

Decision Tree

Principal 2– Determine Critical Control Points

Introduction To HACCP

1957 – NASA and USSR start the SPACE RACE

The USA and USSR race for SPACE DOMINANCE begins as the Russians

successfully launch Sputnik 1.

HACCP History

1960’s – First MANNED Space Flights Planned

Food Safety Identified as a SIGNIFICANT RISK to the MISSION

Introduction To HACCPHACCP History

1960’s – NASA & Pilsbury design the HACCP system

HACCP Implemented at Pilsbury Corporation to test the system’s effectiveness

Introduction To HACCP

Hazard Analysis Critical Control Points .... What DOUGHBALL thought

that up?

HACCP History

Introduction To HACCP

1970’s – HACCP adopted for Food Safety within the USA

The US Food and Drug Administration adopted HACCP in Low Acid Canned Foods in order to reduce the growing number of food poisoning cases

HACCP History

Introduction To HACCP

1980’s – Use of HACCP system spreads in USA and Europe

The need for Global Trade Standards spread HACCP world wide.

HACCP History

Introduction To HACCP

1990’s – World Health Organisation adopts HACCP

Rising numbers of Food Poisoning cases world wide lead the World Health Organisation to advocate HACCP as the recommended way to ensure better food safety standards.

HACCP History

Introduction To HACCP

1990’s – HACCP Legislation Introduced in the EU

The EU makes HACCP a Legal Requirement and all EU Countries implement HACCP Laws

HACCP History

Introduction To HACCP

•Proactive

•International

•Food Safety System

HACCP is a

Introduction To HACCPHACCP FOCUSES on CRITICAL AREAs

Like Storage Temperatures in the Fridge

or Cooking Temperatures... or the Detection of Metal in Food

Be more FOCUSED

Introduction To HACCPBy Focusing ONLY on CRITICAL AREAS we can:

Save Time

Save Money

Introduction To HACCPHACCP COMPLIMENTs other Management Systems:

Quality Systems

Hygiene

Pest Control

Introduction To HACCPHACCP is INTERNATIONALLY ACCEPTED:

Across the EU

In the USA

... World Wide

Introduction To HACCPHACCP ASSURES:

SAFER Food

HAPPY Customers

Better BUSINESS

Introduction To HACCPSome people see HACCP as:

A PAPER Chase

Too TECHNICAL

TIME Consuming

Introduction To HACCPHowever, most people see Food Safety as:

A RESPONSIBILITY that needs

EXPERTISE & PROFESSIONALISM

Introduction To HACCPA Proactive HACCP Approach is Required Because of:

Traditional Monitoring Methods Inadequate

Long Failure Detection Times

Avoids Costly Food Recalls

Introduction To HACCPHACCP Must Work With Other Systems Because:

Food Safety Affects Quality & Vice Versa

Prerequisite Programs Focus on The Basics

HACCP Focuses on Process Related Safety Issues

Management ‘Loops’ need to work effectively with HACCP

Introduction To HACCPManagement Responsibilities For HACCP

Business Responsibility – Employee Duty Of Care

Legal Responsibility – Food Safety Regulations

Moral Responsibility – Customer Duty Of Care

Employee Responsibility – Legal & Moral Responsibility

Introduction To HACCPConsequences of Non Compliance

Loss Of Reputation

Loss of Customers

Illness & Death Of Customers

Large Fines - Food Safety Act 1990

Business Closure

Prerequisites

Prerequisite Programs (hygienic design, cleaning, pest control, etc.)

HACCP System (hazard identification, control, monitoring and

corrective action.)

Audit & Verification (corrective action and non conformance

management)

Review System & Procedures

Modify

Prerequisites

PRP’s can be seen as the ‘Foundation Stone’ of any HACCP System and they help with:

Pre-requisite Programs (PRP’s) Come First!

• Managing the ‘basics’ of food safety

• Industry Best Practice

• Management Processes

• Allowing HACCP focus on REAL hazards

Prerequisites

Before attempting HACCP there are certain basics that need to be in place already, these are called PRP’s for short and they are:

• Pest Control Systems• Waste & Drainage Control• Sanitation & Maintenance• Operational Control

• Raw Material Controls

• Trace & Recall Procedures

• Building & Equipment Design

• Personnel Hygiene & Training

Pre-requisite Programs (PRP’s):

Pre-requisite Programmes

HACCP does not replace pre-requisite programmes.

HACCP is only effective when built on this foundation.

Pre-requisitesMay also be known as

◦PRP’s◦Good Hygiene Practice (GHP)◦Good Manufacturing Practice (GMP)

Prerequisites

HACCP

Raw Material Controls

Personnel Hygiene &

Training

Building & Equipment

Design

Trace & Recall

Procedures

Pest Control Systems

Waste & Drainage Control

Sanitation & Maintenance

Operational Control

Prerequisites – Pest Control

We need to be sure that we have good Pest Control and Detection systems in place so that we minimise the risk of Infestations.

• Pest ControlPre-requisite Programs (PRP’s):

In practice this means that we:

• Appoint a Pest Control Company

• Have good Pest Prevention & Detection measures in place• Maintain records on Pest Issues and Corrective Actions taken

Prerequisites – Cleaning & Disinfection Systems

We need to be sure that all processing equipment and food rooms cleaned on a regular basis and that we canmonitor levels of cleanliness.

• Cleaning & Disinfection SystemsPre-requisite Programs (PRP’s):

In practice this means that we:

• Require a Cleaning Schedule

• Provide professional Cleaning Equipment and Chemicals• Keep records of Cleaning and Micro Results• Maintain records on all Corrective Actions taken

Prerequisites – Waste Management

We need to be sure that waste is stored and processed properly and it does not encouragepests or cause cross contamination.

• Waste ManagementPre-requisite Programs (PRP’s):

In practice this means:

• Waste stored in professional waste bins• Regular removal of waste

• Waste stored in areas away from food processing• Records of waste and its removal from site

Prerequisites – Pre-planned Maintenance

We need to ensure that the drainage system in use such as Bio-Chemical Systems, and Grease Separators are well maintained and do not breakdown or malfunction.

• Pre-planned MaintenancePre-requisite Programs (PRP’s):

In practice this means:• Regular service of equipment

• A Maintenance Schedule

• Engineers trained in Hygiene Practices

• Records of maintenance carried out

Prerequisites – Hygienic Premises Design

We need to ensure that the premises that we store and prepare food in has been designed and is kept in a hygienic manner in order to PROTECT food from Contamination.

• Hygienic Premises DesignPre-requisite Programs (PRP’s):

In practice this means:

• Smooth, non porous surfaces

• Easy to clean equipment

• Modern wall cladding

• Adequate drainage, and the• Location of Grease Traps and Separators outside Food Preparation areas

Design & Layout

Floors should be constructed to allow adequate drainage and maintenance

Adequate Drainage Systems should be provided

They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided

Site Grease Management System outside food processing or production areas

Equipment Location

Equipment should be located so that it:• Permits adequate maintenance and

cleaning• Functions in accordance with it’s

intended use• Facilitates good hygiene practices,

including monitoring

Grease Traps

• Grease traps should be large enough to allow adequate time for fat to separate.• They should be emptied as

frequently as necessary and, as the contents may be foul-smelling and obnoxious, traps should be positioned outside food rooms.• Inspection chambers should be

placed outside food rooms (but if unavoidable they must be airtight)

SummaryRegulation (EC) 852/2004 applies to

all food businesses and food operators

Drainage is a Pre-Requisite of HACCP (Article 5 (1)

Location of Drainage System – Grease Traps and Separators (1st Choice is outside food rooms)

Choice of Drainage System should be adequate for intended use

Designed to include adequate Cleaning and Maintenance

HACCP Guide Ltd

Thank you

www.haccpguide.co.uk