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Food Safety Basics
Food Safety BasicsHazard Analysis & Critical Control Point (HACCP)
Objective: Understand the objectives, structure and possible project uses for HACCP
Food Safety Basics
Who Cares and Why
Saves your business money in the long runAvoids you poisoning your customersFood safety standards increaseEnsures you are compliant with the lawFood quality standards increaseOrganizes your process to produce safe food Organizes staff promoting teamwork/efficiencyDue diligence defense in court.
Food Safety Basics
Origins of HACCP
Pioneered in the 1960’s during Apollo programAdopted by many food processors and the U.S. governmentDesigned to minimize the risk of food safety hazards.
Food Safety Basics
Where Does HACCP Fit in?
ISO 22000
Food Safety Basics
HACCP Basics
Used in food processing and servicePreventive and risk-basedA management tool used to protect the food supply against biological, chemical and physical hazardsVoluntary but becoming a requirement through integration into ICS per buyer requirements, ISO 22000, etc.
Food Safety Basics
Hazards
A biological, chemical or physicalagent that is reasonably likely to cause illness or injury in the absence of its control
Food Safety Basics
Biological Hazards
MicroorganismsYeastMoldBacteriaVirusesProtozoa
Parasitic worms
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Chemical Hazards
Naturally Occurring
Intentionally added
Unintentionally added
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Physical Hazard
Any potentially harmful extraneous matter not normally found in food
GlassWoodStonesMetalPlastic
Food Safety Basics
Principles of HACCPConduct hazard analysis
Identify critical control points
Establish critical limits
Monitor each CCP
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures
Food Safety Basics
Hazard Analysis Basics
Purchase & delivery?Storage?Processing Preparation?Cooking/Re-heating?Cooling? Hot holding?Service?
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Control Measure Determination
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Critical Control Point Limits
Identify Critical Control PointsDetermine Critical Limits
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Setting Limits & Monitoring Performance
Temperature reading recordsVisual observationOrganoleptic analysisStock rotation checksSetting of safe limitsTrainingSupervision
Food Safety Basics
Prerequisite Programs
Procedures, including GMPs, that address operational conditions provide the foundation HACCP systems
GMPGood Manufacturing Practice
SCPSanitation Control Procedure
SSOP Sanitation Standard Operating Procedure
FMEAFailure Mode Effective Analysis
HACCPHazard Analysis and Critical Control Point
Food Safety Basics
Common Prerequisite Programs
Facilities & equipmentStandard operating proceduresSupplier controlsProduction specificationPersonnel policiesTraceability and recalls
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Preliminary Steps | How to HACCP
Assemble HACCP team
Describe production & distribution systems
Identify intended use and consumers of food
Develop flow diagram
Verify flow diagram
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HACCP Plan & Support Documents
Hazard Analysis WorksheetRecords related to performing hazard analysis and establishing critical limitsData used to establish safe product shelf lifeHACCP team members and their responsibilitiesSummary of preliminary steps taken in the development of a HACCP planPrerequisite programs
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Elements of Verification
CCP verification activitiesCalibration of monitoring devicesTargeted sampling and testingCCP record review
HACCP system verificationObservations and reviewsMicrobiological testingDocumentation coherencyManagement review
Actual process changesLegal complianceBuyer confidence
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How HACCP can help USAID projects
Food Safety Basics
HACCP Wrap-upPreventative approach to food safety Can help identify process improvements Reduces the cost of end product testing Provides evidence of due diligence Reduces the likelihood of product recallEnhances customer trust Improves staff motivation and efficiency
Food Safety Basics
Exercise
Break into three groups and use the olive oil production process diagram to describe how the principles of HACCP could be used in the design, procurement, and implementation of a project promoting olive oil production