H CCP PHILOSOPHY ( Conduct a Hazard Analysis, Determine Critical Control ) Pertemuan 11

1. HCCP PHILOSOPHY( Conduct a Hazard Analysis, Determine Critical Control )Pertemuan 11 Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2009

2. HCCP • HACCP is an abbreviation for Hazard Analysis and Critical Control Point • HACCP is a written food safety system to enable the selling and serving of • Safe food. • The HACCP philosophy simply states that biological, chemical, or physical • Hazards, at certain points in the flow of food, can either be • Prevented • Removed • Reduced to safe levels

3. 1. Conduct a hazard analysis A hazard analysis is the first principle in evaluating foods in your operation. The Analysis looks for food safety hazards (biological, chemical, and physical) that are Likely to occur in your operation if not effectively controlled. According to the 2005 FDA Food Code, a hazard is a biological, chemical, or physical property that may Cause a food to be unsafe for human consumption. A foodborne infection is caused by ingesting pathogens or diseas-causing Microorganisme Foodborne intoxication is caused by ingesting a toxin that is present in food. Toxins Are poisons.

4. BIOLOGICAL HAZARD Biological hazards include bacterial, viral, and parasitic microorganisms. These Microorganisms are of the most significant concern with regard to food safety. The Majority of biological hazards are bacteria that can be controlled through time, Temperature, activity, and water activity. Some bacteria form spores that are highly Resistant and may not be destroyed by cooking and drying. Viruses can exist in food without growing, but they can rapidly reproduce once they Are on a living host, most typically a human being. Viruses can best be controlled by Good personal hygiene, because that limits the transmission of virusses from one Source (human) to another via human contact or common food contact. Parasites also need a host. They are mostly animal – host – specific, but they can Survive in humans. Adequate cooking or freezing destroys parasites. So special Attention should be given when preparing foods such as pork, fish, and bear, since they are known to carry parasites

5. CHEMICAL HAZARDS Chemical hazards may also cause foodborne illness. Chemical hazards may occur Naturally or may be introduced during any stage of food production. Dangerous, Naturally occuring chemicals can be found in some species of fish (scrombroid, ciguatera, puffer fish) or shellfish (molluscan, lobsters, red rock crabs), some plant Foods (red kidney beans), or mushrooms, and allergens. Allergens can be biological Or chemical hazards. Some chemical added to foods also make them unsafe. These include preservatives (sulfites, sodium nitrates, monosodium glutamate, or MSG), environmental additives\ (fertilizers, pesticides), and cleaning agents (sanitizers, lubricants). High levels of toxic Chemicals may cause acute cases of foodborne illness, while chronic illness may result from lower levels.

6. PHYSICAL HAZARDS A physical hazard is any physical material or foreign object not normally found is a Food that can cause illness and injury. These physical hazards may be the result of Contamination, carelessness, mishandling, or implementating poor procedures at Many points in the food chain from harvest to consumer, including those within the Food establishment. These hazards are the easiest to identofy because the consumer Usually finds the foreign object and reports the incident.

7. 2. Determine Critical Control Points • HACPP Principle 2 is to determine critical control points by first idetfying all the • Standard control points i the flow of food.This helps you to identify which points are • More critical than others.If a critical ste is not controlled,then people can get a foodborne • Illness.Before determining control points and critical control points,you need to have a • Clear understanding of what they are. • Control point (CP).This is any point,step,or procedre in the flow of food where • biological,physical,or chemical factors can be controlled.If loss of control occurs at • this points and there is only a minor chance of contamination and there is not an • unacceptable health risk,then the control point is not critical;it is simply a control • point in the flow of food.Control point examples can be operational steps such as • purchasing,receiving,storing,and preparation of the food,because if loss of control • occurs,there are additional operational steps that will control the hazard

8. 2. Critical control point (CCP).This is an essential step in the product handling process where controls can be applied and a food safety hazard can be prevented,eliminated,or reduced to acceptable levels.A critical controlpoint is one of the last chance you have to be sure the food will be safe when you serve it.This may include cooking,cooling,hot/cold holding,maintaining spesific sanitation procedures,preventing cross-contamination,or ensuring employee hygiene.It is the critical step thet prevents or slows microbial growth.Every operation is different,so critical control points will vary from one operation to another.While not every step in the flow of food will be a CCP,there will be a CCP in the least one or more steps whenever a potentially hazardous food is in the recipe.Lack of hazard control at this point couldlad to an unacceptable health risk,which is why it is critical.Common examples of CCPs include cooking cooling,hot holding,an cold holding of ready-to-eat potentially hazardous food (time/temperature control for safety of foods).Due to vegetative and spore and toxim forming bacteria that are associated with raw animal foods,it is apparent that the proper execution of control measures at each of these operational steps is essential to prevent or eliminate food safety hazard or reduce them to acceptable levels.