1 / 11

HACCP

HACCP. What is HACCP?. Hazard Analysis and Critical Control Point HACCP is a preventative food safety program.

nicole
Download Presentation

HACCP

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. HACCP

  2. What is HACCP? • Hazard Analysis and Critical Control Point • HACCP is a preventative food safety program. • “A system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels.” • ServSafe Coursebook

  3. History • The concept originated over 40 years ago • Applied to the food processing industry in 1971 when the Pillsbury Company worked to create food for NASA. • Required in food processing industries • Recognized as “Best Practice” • Used by same regulatory agencies • Joint Commission on Accreditation of Healthcare Organizations (JCAHO)

  4. HACCP • Unique in that it is a system that must be documented • Looks at all stages of food production • Identifies the food establishment as the final party responsible for ensuring food safety • Not fail proof • Does not replace programs for personal hygiene or cleaning and sanitation

  5. Prerequisite Programs • HACCP – Inherent Hazards • Prerequisite Programs (SOPs) – Environmental Hazards • Interventions relative to people, facilities, and the work environment • Implemented prior to HACCP

  6. Perceived Barriers • Lack of resources • Time • Personnel • Complexity of foodservice operations • High turnover of personnel • Burden of required documentation

  7. HACCP: 7 Principles • 1. Identify Hazards • 2. Identify Critical Control Points • 3. Establish Critical Limits • 4. Establish Procedures to Monitor CCPs • 5. Establish Corrective Action • 6. Establish Effective Record-Keeping • 7. Establish Procedures to Verify Program

  8. Implementing HACCP • Industry – each food product • Facility - • Receiving, storage, and preparation are seen as individual HACCP plans • Each recipe is an individual HACCP plan • Documentation includes receiving records, storage temperature charts, standardized recipes and service records

  9. Critical Control Point • “A CCP is a point along the path of food flow that if not controlled might result in the food becoming unsafe to eat.” • Examples: • Cooking temperatures • Cooling times • Holding temperatures • Re-heating temperatures • Figure 3.10 • Source: Idaho Food Safety and Sanitation Manual

  10. Critical Limits • “A measurable aspect of the CCP” • Example • Cooking temperature of a hamburger patty • Critical limit is 155°F for 15 seconds • Source: Idaho Food Safety and Sanitation Manual

  11. Corrective Action • “What can be done if the critical limit is not met.” • Example: • Hamburger patty is only 135°F • Corrective action could be to continue cooking it. • Source: Idaho Food Safety and Sanitation Manual

More Related