Haccp Presentation1

HACCP PLAN HACCP PLAN DEVELOPMENTDEVELOPMENT

WHAT’S HACCP?WHAT’S HACCP?

An international set of general An international set of general rules dealing with many aspects of rules dealing with many aspects of food safety and hazard analysis.food safety and hazard analysis.

HACCP: Hazard Analysis Critical Control Point

HACCP 7 HACCP 7 principlesprinciples

1.1. Analyse hazards Analyse hazards associated to food and associated to food and drink)drink)

2.2. Identify critical control points Identify critical control points in in food production processfood production process

3.3. Establish preventive measures Establish preventive measures with critical limits for each control pointwith critical limits for each control point

4.4. Establish procedures to monitor Establish procedures to monitor CCPCCP

5.5. Establish corrective actionsEstablish corrective actions6.6. Establish procedures to verify Establish procedures to verify the the

systemsystem

7.7. Establish an effective system Establish an effective system of of recording informationrecording information

What is a HACCP Plan?What is a HACCP Plan?

HACCP PlanHACCP Plan

Identify Critical Control Points Identify Critical Control Points (CCP)(CCP)

Identify Monitoring Procedures for Identify Monitoring Procedures for CCPsCCPs

Identify Corrective Action for CCPsIdentify Corrective Action for CCPs Include a list of equipment to be Include a list of equipment to be

utilizedutilized

Am I required to have Am I required to have a HACCP Plan?a HACCP Plan?

ITALY Decreto Legislativo 26 maggio 1997, n. 155"Attuazione delle direttive 93/43/CEE e 96/3/CE concernenti l'igiene dei prodotti alimentari"

From 1 January 2006 the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs require that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

What is a Potentially What is a Potentially Hazardous Food?Hazardous Food?

Potentially Hazardous Potentially Hazardous FoodFood

Potentially hazardous foods are described as:Potentially hazardous foods are described as: 1. Those foods “capable of supporting the rapid and progressive 1. Those foods “capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms”growth of infectious or toxigenic microorganisms” 2. Those foods “of animal origin and is raw or has been heat-treated, 2. Those foods “of animal origin and is raw or has been heat-treated, or of plant origin and has been heat-treated or is seed sprouts”or of plant origin and has been heat-treated or is seed sprouts”

Exceptions:Exceptions: 1. Hard boiled shell eggs, air-cooled, with an intact shell1. Hard boiled shell eggs, air-cooled, with an intact shell 2. Water activity <0.85 or pH < 4.62. Water activity <0.85 or pH < 4.6 3. Foods in an “unopened hermetically sealed container which have 3. Foods in an “unopened hermetically sealed container which have been commercially processed to achieve and maintain commercial been commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution”sterility under conditions of nonrefrigerated storage and distribution” 4. “Foods which laboratory evidence demonstrates that rapid and 4. “Foods which laboratory evidence demonstrates that rapid and progressive growth of infectious and toxigenic microorganisms, the progressive growth of infectious and toxigenic microorganisms, the growth of Clostridium botulinum, or the production of pathogenic growth of Clostridium botulinum, or the production of pathogenic microbial toxins cannot occur”microbial toxins cannot occur”

Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.

What are Safe Food What are Safe Food Handling Handling

Temperatures?Temperatures?

SAFE FOOD TEMPERATURES

COOKING TEMPERATURES Rapidly reheat previously cooked foods 165 for 15 seconds minimum Poultry, stuffed poultry, stuffed meat, stuffing 165 for 15 seconds (min) Ground Beef 155 for 15 seconds (min) Pork, ground fish, shell eggs not for Immediate service, and ground meats 155 for 15 seconds (min) Shell eggs for immediate service or foods Containing shelled eggs for immediate Service 145 for 15 seconds (min) Other meats, fish, & seafood 145 for 15 seconds (min) Rare roast beef 130 internal temp. for 121 min Maintain hot foods 140 minimum Maintain frozen foods 0 or below Maintain cold foods 45 maximum Cooling of cooked foods 140 to 70 in 2 hours: 70 to 45 in 4 additional hours Preparations for cold combinations 45 pre-chilled ingredients Salads, hors d’oeuvres, sandwiches time/temp not above 45 for more than 2 hrs. during prep Meat, fish, poultry during meat cutting or grinding 55 maximum

How do I formulate a How do I formulate a HACCP Plan?HACCP Plan?

Submit a copy of the menu, the processes to be Submit a copy of the menu, the processes to be used to prepare the foods, and information on the used to prepare the foods, and information on the population you are serving.population you are serving.

Some example food processes include cook-serve, Some example food processes include cook-serve, cook-hot hold-serve, cook-chill-reheat-hot hold cook-hot hold-serve, cook-chill-reheat-hot hold serve, and cold hold-serveserve, and cold hold-serve

Moderate and High Priority facilities should submit Moderate and High Priority facilities should submit food preparation information including the source of food preparation information including the source of the food, cross contamination prevention, thawing the food, cross contamination prevention, thawing practices, cooling processes, list of foods in each practices, cooling processes, list of foods in each category, distribution information, and packaging category, distribution information, and packaging information (i.e. reduced oxygen packaging)information (i.e. reduced oxygen packaging)

Maryland Department of Health and Mental Hygiene. (n.d.) Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) plan.

Can you show me an Can you show me an example HACCP Plan?example HACCP Plan?

Example HACCP 1:Example HACCP 1:

CCP: CoolingCCP: Cooling Product if cooled from 140Product if cooled from 140° to 70 ° within two hours and from 70 ° to 70 ° within two hours and from 70

° to 45 ° within an additional four hours° to 45 ° within an additional four hours Monitoring:Monitoring: Internal product temperature is monitored every 30 minutes for Internal product temperature is monitored every 30 minutes for

six hourssix hours Corrective Actions:Corrective Actions: If food does not reach 70 ° within 1.5 hours, food will be placed If food does not reach 70 ° within 1.5 hours, food will be placed

in an ice bath in smaller containers. If product does not reach in an ice bath in smaller containers. If product does not reach 45 ° within six hours, the food will be discarded45 ° within six hours, the food will be discarded

Equipment:Equipment: Reach in refrigerator, stem thermometer, ice bathReach in refrigerator, stem thermometer, ice bath

Products:Products: Rice, Chicken pieces, macaroni and cheese Rice, Chicken pieces, macaroni and cheese

NOTE: This sheet would be completed for each one of the NOTE: This sheet would be completed for each one of the processes processes

and must include the product list for foods that undergo each and must include the product list for foods that undergo each processprocess

Example HACCP 2:Example HACCP 2:Facility: My RestaurantFacility: My Restaurant

Preparer: My NamePreparer: My Name

Date: AnydayDate: Anyday

Food Item: Potato Salad Food Item: Potato Salad

CCP flow diagram:CCP flow diagram:

Cook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) ServeCook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) Serve

Cook potatoes to an internal Cook potatoes to an internal temperature of 145 temperature of 145 °°, cool , cool from 140from 140 ° ° to 70 to 70 °° within two within two hours and cool from 70hours and cool from 70 °° to to 4545 °° within and additional within and additional four hours four hours

Monitor temperature hourlyMonitor temperature hourly Discard ProductDiscard Product

Mix prechilled ingredients Mix prechilled ingredients and rapidly rechill to 45and rapidly rechill to 45° ° after preparationafter preparation

Monitor product temperature Monitor product temperature every 30 minutesevery 30 minutes

Discard if product is not 45Discard if product is not 45° ° within two hourswithin two hours

Cold Hold at 45Cold Hold at 45° or less° or less Monitor refrigerator Monitor refrigerator thermometer hourlythermometer hourly

Discard if product that is Discard if product that is greater than 45greater than 45° for more ° for more than 2 hoursthan 2 hours

CCP Monitoring Procedures Corrective Action

Equipment: Reach in refrigerator, stem thermometer

Example HACCP 3:Example HACCP 3:

ReceivingReceivingo YesYeso Not ApplicableNot Applicable

o Source ApprovedSource Approvedo Not adulterated/spoiledNot adulterated/spoiledo Temperature ≤45°/≤0°Temperature ≤45°/≤0°o No swollen or dented cansNo swollen or dented canso Pasteurized crab ≤38°Pasteurized crab ≤38°

o Refuse deliveryRefuse deliveryo Discard FoodDiscard Foodo Other:Other:________________________________

Cold Storage/Cold HoldCold Storage/Cold Holdo YesYeso Not ApplicableNot Applicable

o Raw foods separated from cooked productRaw foods separated from cooked producto Temperature ≤45°/≤0° (circle)Temperature ≤45°/≤0° (circle)o Pasteurized crab ≤38°Pasteurized crab ≤38°

o Discard if food is >45° for __ hrs.Discard if food is >45° for __ hrs.o Discard pasteurized crab >38°Discard pasteurized crab >38°o Do not refreeze food greater than ____ °Do not refreeze food greater than ____ °o Other: ________________Other: ________________

ThawThawo YesYeso Not ApplicableNot Applicable

o MicrowaveMicrowaveo In refrigerator at ≤45°In refrigerator at ≤45°o Under running water ≤70°Under running water ≤70°o Other: _______________Other: _______________

o Discard foodDiscard foodo Alter processAlter processo Other: _______________Other: _______________

CookCooko YesYeso Not ApplicableNot Applicable

Internal Temperature of (taken at coolest part):Internal Temperature of (taken at coolest part):o Chicken 165° for 15 sec.Chicken 165° for 15 sec.o Roast Beef 130° for 121 min.Roast Beef 130° for 121 min.o Ground Beef, Commuted Meats 155° for Ground Beef, Commuted Meats 155° for

15 sec15 seco Other 145° for 15 secOther 145° for 15 sec

o Continue heating until internal temperature is Continue heating until internal temperature is attainedattained

o Other: ________________Other: ________________

Facility Name: ___________________________ Location: __________________________________

Menu Item(s): _____________________________ Ingredients: _______________________________

Example HACCP 3, Example HACCP 3, continued:continued:

Preparation/Ready to Serve ItemsPreparation/Ready to Serve ItemsoYesYesoNot ApplicableNot Applicable

oEmployee hygiene maintainedEmployee hygiene maintainedoEquipment cleaned and sanitizedEquipment cleaned and sanitizedoMinimize hand contactMinimize hand contactoTime of food at ambient temperature ______Time of food at ambient temperature ______oPrechilling ingredients to 45° or lessPrechilling ingredients to 45° or lessoFood in pans <3” depthFood in pans <3” depth

oClean hands/clean and sanitize equipmentClean hands/clean and sanitize equipmentoDiscard food >45° for __ hrs.Discard food >45° for __ hrs.oOther: _____________Other: _____________

Hot HoldingHot HoldingoYesYesoNot ApplicableNot Applicable

oHold food at 140° or greaterHold food at 140° or greateroCheck food every _____Check food every _____oMaximum holding time: ______ Maximum holding time: ______

oRapidly reheat to 165° and hold at 140° if <____hrs.Rapidly reheat to 165° and hold at 140° if <____hrs.oDiscard if <140° for ____hrs.Discard if <140° for ____hrs.oOther: _______________Other: _______________

CoolingCoolingoYesYesoNot ApplicableNot Applicable

oCool in shallow pans <3” in depthCool in shallow pans <3” in depthoIce bath until reaches 45°Ice bath until reaches 45°oRefrigerateRefrigerateoMonitor temperature _____hrs.Monitor temperature _____hrs.oCool to 70° in 2 hours, from 70° to 45° in 4 hoursCool to 70° in 2 hours, from 70° to 45° in 4 hours

oRapidly reheat to 165° if not cooled in 6 hours, discard if Rapidly reheat to 165° if not cooled in 6 hours, discard if > 6 hours> 6 hoursoDiscard productDiscard productoOther: _______________Other: _______________

ReheatReheatoYesYesoNot ApplicableNot Applicable

oRapidly reheat to 165° or greater in ≤ 2 hoursRapidly reheat to 165° or greater in ≤ 2 hoursoTemperature taken at coolest part of productTemperature taken at coolest part of productoTimed reheatTimed reheat

oContinue heating until internal temperature is attainedContinue heating until internal temperature is attainedoOther: ________________Other: ________________

Questions?Questions?

If you have any questions If you have any questions concerning HACCP concerning HACCP development..please contact..the development..please contact..the magic ..VD!!!!!magic ..VD!!!!!