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Health evaluation

Health evaluation. Supervision Prof. D r.Mervat Salah. Intended Learning Outcomes. - By the end of this lecture, students will have a general overview on the limitation of the HACCP. The Limitations Of HACCP.

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Health evaluation

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  1. Health evaluation Supervision Prof. Dr.MervatSalah

  2. Intended Learning Outcomes -By the end of this lecture, students will have a general overview on the limitation of the HACCP.

  3. The Limitations Of HACCP. • HACCP will only work if the hospital kitchen has high standards of design and maintenance, good hygiene, staff training and well established and enforced policies and procedures.

  4. Executive Management Commitment • For successful implementation of a HACCP plan, senior management must be strongly committed to the HACCP concept. They must support the Food Services Manager with respect to funding appropriate training, employing competent staff and plan budgets to maintain facilities and equipment. A strong commitment to HACCP by senior management also provides company employees with a sense of importance of producing safe food.

  5. Essential Requirements. • HACCP must be based on a firm foundation of high standards of structural design, good workflow, effective food safety procedures, high hygiene standards, good personal hygiene and well trained, competent staff. More details can be found at Annex A.

  6. Definitions – What Does That Word Mean? • Corrective Action The action you take to correct a problem that would otherwise mean the food is unsafe to eat. • Control Measure An action taken to prevent a hazard (something that might cause harm) from happening. • Critical Control Point (CCP) A point in a food preparation process where a hazard must be controlled to make sure the food is safe to eat.

  7. Cross-Contamination The means by which a foodstuff is contaminated by a harmful substance such as a chemicals or, more commonly, a source of infection due to a pathogen. This can be due to a contaminated food preparation surface, item of equipment, or due to poor personal hygiene (i.e. hand contamination). • Hazard Something which may cause harm. In food it could be something in the food, or something accidentally added to it, which would cause harm to any person eating it.

  8. Biological or microbiological hazardsinvolve those such as bacteria or viruses that can result in illness. Examples are Salmonella or E coli 0157. • Chemical hazardsare those caused by substances naturally occurring in the food or introduced accidentally by chemical substances contacting food. • Physical hazardsare physical items that accidentally contaminate food such as packaging, pests or parts of the facility such as damaged paint.

  9. Hazard Analysis • The process of identifying all the food hazards which might occur in a food business. • Hazard Analysis of Critical Control Points (HACCP). • A special type of hazard analysis, where the monitoring of CCP’s is recorded and checked.

  10. Monitoring A way of recording or observing the actions you take to prevent hazards from occurring. • RiskThe likelihood, or probability that a hazard (something which may cause harm) will occur. • Spore: A minute reproductive organism of some plants & bacteria. Some spores (e.g. Bacillus species) are resistant to heat, radiation, disinfectants, and desiccation (drying out). Endosporesare adormant form of the bacterium that allows it to survive harsh environmental conditions. Spores have a tough outer covering made of keratin and are highly resistant to heat and chemicals.

  11. Temperature Target The temperature to be achieved to safeguard food by either killing pathogens, such as by cooking to 165 oF (75oC) or keeping bacteria from growing, such as below 41oF (5oC). • Time Target The time to be achieved, such as the maximum time that food is to be cooked at or held at certain temperatures. • Separation TargetThe method to be followed to ensure that food is kept separate from sources of cross-contamination.

  12. The Top 10 Causes Of Food Borne Illness. Inadequate cooling & cold holding. 63% Preparing food ahead of planned service. 29% Inadequate hot holding. 27% Poor personal hygiene/infected persons. 26% Inadequate reheating. 25% Use of leftover food 7% Inadequate cleaning of equipment. 9% Cross-contamination. 6% Inadequate cooking or heat processing. 5% Toxic chemical contaminants. 4% SALMONELLA CAMPYLOBACTER

  13. Recommended text book • Janet Brown

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