Overview of HACCP

1. Overview of HACCP Talking Points: Talking Points:

2. Objectives Define HACCP Understand HACCP Principles Review Current Practices

3. Food Safety Hazards Only a small percentage of actual food borne illness cases ever get reported. CDC estimates 76 million illnesses annually result in approximately 325,000 hospitalizations and 5,000 deaths estimated 14 million illnesses and 1,800 deaths are caused by known pathogens: �Only a small percentage of actual foodborne illness cases ever get reported. The Centers for Disease Control and Prevention conducted a study in 1999, compiling and analyzing information from multiple surveillance systems and medical sources. They concluded that an estimated 76 million illnesses are caused by foodborne diseases every year in the United States. These illnesses result in approximately 325,000 hospitalizations and 5,000 deaths. An estimated 14 million illnesses and 1,800 deaths are caused by known pathogens: primarily Salmonella, Listeria, and Toxoplasma species. Unknown agents account for the remaining 62 million illnesses. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated. Even in the military, documenting the occurrence of foodborne illnesses is a challenge. During peacetime only about ten percent of all foodborne illnesses are reported or properly diagnosed. From the physician side, many cases of foodborne illness are dismissed as the 24-hour flu. Between 1998 and 1999, the Army had documented over 800 cases involving food or waterborne diseases. The impact of a foodborne illness outbreak within a unit can be very devastating. In 1998 a foodborne outbreak occurred in Saudi Arabia from an Army dining facility supporting operations. One hundred and ten soldiers were hospitalized for at least 24 hours as they suffered from abdominal pain, fever, vomiting, and severe diarrhea. Forty percent came from a single infantry unit. Had this occurred during Desert Storm, Operation Just Cause in Panama, or Somalia, the readiness of the unit would have been significantly impaired and could have resulted in mission failure. � �Only a small percentage of actual foodborne illness cases ever get reported. The Centers for Disease Control and Prevention conducted a study in 1999, compiling and analyzing information from multiple surveillance systems and medical sources. They concluded that an estimated 76 million illnesses are caused by foodborne diseases every year in the United States. These illnesses result in approximately 325,000 hospitalizations and 5,000 deaths. An estimated 14 million illnesses and 1,800 deaths are caused by known pathogens: primarily Salmonella, Listeria, and Toxoplasma species. Unknown agents account for the remaining 62 million illnesses. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated. Even in the military, documenting the occurrence of foodborne illnesses is a challenge. During peacetime only about ten percent of all foodborne illnesses are reported or properly diagnosed. From the physician side, many cases of foodborne illness are dismissed as the 24-hour flu. Between 1998 and 1999, the Army had documented over 800 cases involving food or waterborne diseases. The impact of a foodborne illness outbreak within a unit can be very devastating. In 1998 a foodborne outbreak occurred in Saudi Arabia from an Army dining facility supporting operations. One hundred and ten soldiers were hospitalized for at least 24 hours as they suffered from abdominal pain, fever, vomiting, and severe diarrhea. Forty percent came from a single infantry unit. Had this occurred during Desert Storm, Operation Just Cause in Panama, or Somalia, the readiness of the unit would have been significantly impaired and could have resulted in mission failure. �

4. So�What is HACCP?

5. HACCP Defined?

6. Seven Principles of HACCP

8. Pop Quiz: What is HACCP?True or False? 1. HACCP focuses on food

9. Answers: 1. HACCP focuses on food TRUE

10. Pop Quiz: What is HACCP?True or False? 1. HACCP focuses on food TRUE 2. HACCP is a preventive program

11. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE

12. Pop Quiz: What is HACCP?True or False? 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety

13. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP�s)

14. Pop Quiz: What is HACCP?True or False? 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE 4. According to HACCP, Child Nutrition Program employees are responsible for serving safe food to children.

15. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP�s) 4. According to HACCP, Child Nutrition Program employees are responsible for serving safe food to children TRUE

16. Receiving Deliveries

17. Receiving Deliveries

18. Receiving Deliveries

19. For more information on how your group can receive training, call 864-908-0609