Food Technology Risk Assessment and HACCP

1. Food TechnologyRisk Assessment and HACCP These icons indicate that teacher’s notes or useful web addresses are available in the Notes Page. This icon indicates that the slide contains activities created in Flash. These activities are not editable. For more detailed instructions, see the Getting Started presentation. 1 of 19 © Boardworks Ltd 2005

2. Learning objectives • To understand the importance of risk assessment. • To know how hazards and risks are identified and reduced through risk assessment. • To understand about the different types of hazards. • To learn what HACCP is and how to write a HACCP plan. Learning objectives 2 of 19 © Boardworks Ltd 2005

3. Why is health and safety important? Four people might get ill, but what if this man was making food for one hundred or one thousand people? Explain all the things which are wrong in this kitchen.

4. What is due diligence? • When food is made in large quantities it must be safe to eat. • Food manufacturers must show due diligence in producing and storing food. They must do as much as they can to make sure that they are producing a safe food product. • Environmental health officers have the power to fine a business or even close it down if they think the food is unsafe.

5. How do manufacturers show due diligence? Food manufacturers make sure their food products are safe by ensuring that: • the premises are registered and that they are designed, equipped and operated in ways that prevent contamination and anything that could lead to illness or injury • staff are trained and supervised to work hygienically and that there are adequate washing facilities and arrangements for personal hygiene • food hazards are assessed and action is taken to stop or reduce risks to food safety. This is known as risk assessment or HACCP.

6. What does risk assessment involve? In food production, a risk is the likelihood of a hazard happening – for example, how likely it is that the meat delivered to the factory will have bacteria growing on it. Risk assessment involves thinking about: • what hazards could occur • when the hazards could occur • preventing hazards occurring by putting controls in place – for example, checking the temperature of the meat when it is delivered to the factory.

7. physical biological chemical What are food hazards? In food products a hazard is anything that is likely to cause harm to a customer. There are three kinds of hazards:

8. Biological, chemical and physical hazards • A biologicalhazard is bacterial contamination or the possibility of bacterial contamination caused by pathogenic (food poisoning) bacteria; therefore it is anything that allows bacteria to get on food and grow. • A chemicalhazard is contamination from cleaning fluids during the making or storage of food; this could be ingredients affected by pesticides, pest bait, oil or paint from machinery. • A physical hazard is contamination from physical materials; this could be stones, pips, leaves or stalks from fruit and vegetables; shell fragments from nuts, eggs or shellfish; paper, string, plastic or staples from food packaging; nuts and bolts from machinery; jewellery, hair, fingernails, buttons, plasters and pen tops; insects and other nasty animals!

9. Hazard quiz

10. Complete the table on risk assessment

11. What is HACCP? H What does HACCP stand for? azard A nalysis C ritical C ontrol P oints

12. How does the food industry use HACCP? The food industry uses the risk assessment system, HACCP, to make sure quality (safe) products are produced – it is a quality assurance process. The system: • identifies hazards • analyses the hazards to see if they are high risk and critical • works out what control would reduce the risk of each hazard happening • identifies the action to take if a control is not working. In a food factory, there are detailed HACCP plans for every process carried out. Records are also kept of the control checks carried out (the monitoring procedures).

13. HACCP system

14. CCP Here is an example of one CCP for the storage of food:

15. Writing a HACCP plan The HACCP procedure can seem quite complicated. If you carry it out in a systematic way, however – one step at a time – it can be simple: • Write out each step of the process. • Work out if there is a possible hazard at each step (give a reason why it is a risk if this helps you). • Work out the control check to stop the risk or reduce the likelihood of it happening. • Work out the action you would take if the control shows the step is not safe.

16. HACCP examples Here are two HACCP examples:

17. Working out an HACCP plan Can you complete this plan for an egg sandwich?

18. HACCP plan for samosas

19. Key points • Risk assessment and HACCP is used by food manufacturers to help them show due diligence. • HACCP is a risk assessment system that works out what the hazards are, when the hazards could happen, how probable the hazards are and how they can be prevented. • Hazards are biological, physical or chemical. • Controls are steps which are put in place to stop or reduce hazardsoccurring during food manufacture. Key points 19 of 19 © Boardworks Ltd 2005