Health evaluation

Supervision

Prof. Dr . Mervat Salah

INTRODUCING A FOOD MANAGEMENT SYSTEM FOR

HOSPITALS (HACCP)

Principle Behind HACCP

SAFE INGREDIENTS + SAFE PROCESS =

A SAFE PRODUCT

Definitions – Important to Understand

• HAZARD – Anything that may cause a food to become unsafe for humans to eat

• RISK – The probability of that hazard occurring

CONTROL

DefinitionsHAZARD = Risk of serving uncooked chicken to Patients / Customers

RISK = What is the likelihood of this occurring ?

CONTROL

WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY…

HAZARDS

PHYSICAL

CHEMICAL

BIOLOGICAL

PRODUCE SAFE FOOD

FIT TO EAT

Existing Essentials Requirements

Before the implementation of HACCP - See Annex A -

• High standards of design & maintenance MUST already exist in the kitchen & ancillary areas

• Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training

• Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources

Understand the 4 C’s Concept• C – Good Hygiene practice prevents Cross

Contamination

• C – Effective Cleaning removes harmful bacteria and stops them spreading

• C – Effective Chilling prevents harmful bacteria multiplying

• C – Thorough Cooking kills bacteria

STAGE 1 – DEVELOPING A HACCP PLAN

1. Food Services Supervisor

2. Dietician

3. Head Chef

4. Infection Control Nurse

5. External Advisors

1. Give a description of the food, ingredients, processing methods and delivery to their customers.

2. Include all possible menu Items & special occasion menus

3. Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served

1. These will be visitors, staff and patients.

2. Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts

1. The purpose of this is to provide a clear outline of the steps involved in the process

RECEIVING

STORING

PREPARING

COOKING

SERVIING

The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram

TASK

Describe Food &

Distribution

Describe the Consumers

Create Flow Diagrams

Verify the Flow Diagrams

Assemble a HACCP Team

The HACCP Team Should:1.

2.

3.

4.

5.

PURCHASE

DELIVERY

DRIED GOODS STORAGE

CHILLED FOOD STORAGE

COOLING

RE-HEATING

SERVERY

FREEZER STORAGE & DEFROSTING

FOOD PREPERATION

COOKING

PLATING UP TROLLY & DELIVERY

EXAMPLE FLOW PLANPurchase of Raw Chicken

& Ingredients

Storing (Freezer)

Defrosting (Fridge)

Prep (Cleaning, portioning,)

Trolley Delivery

Cooking

Hot – Holding (Bain Marie)

Plating Line

Serving

Producing Curry Chicken

COOKING

SERVE HOT

PURCHASE

RECEIPT

STORAGE

PREPERATION

CHILLED

FROZEN

DRY

HOT HOLD

SERVE HOT

SERVE COLD

COLD HOLD

SERVE COLD

EXAMPLE FLOW PLAN

RE-HEAT

SERVE HOT

CHILL

There Are 7 Stages of HACCP

1. Conduct a hazard analysis i.e. look for hazards

2. Determine the Critical Control Points (CCP’s)3. Implement effective controls at the CCP’s

4. Implement monitoring systems at the CCP’s

5. Establish Corrective Actions

6. Verify & Review Procedures

7. Establish record keeping and documentation procedures

COOKING

SERVE HOT

PURCHASE

RECEIPT

STORAGE

PREPERATION

CHILLED

FROZEN

DRY

HOT HOLD

SERVE HOT

SERVE COLD

COLD HOLD

SERVE COLD

WHAT AREA DO YOU THINK IS MOST IMPORTANT TO

MAINTAIN FOOD SAFETY??

RE-HEAT

SERVE HOT

CHILL

STAGE No1: - Carry out a Hazard Analysis of the Catering Operation

WHAT HAZARDS

MAY EXIST IN A CATERING OPERATION

PHYSICAL

CHEMICAL

BIOLOGICAL

REMINDER:

Example of a Hazard Analysis Form: (See Form A)

STEP HAZARDSWHAT COULD GO WRONG?

CONTROLWHAT CAN I

DO ABOUT IT?

CONTROL ADEQUATE

(Y/N)

IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO

EAT? - CCP? (Y/N)

MONITORINGHOW CAN I

CHECK?

WHO DOES THE CHECK?

CORRECTIVE ACTIONS

WHAT IF IT’S NOT

ALRIGHT?

Purchase and Delivery

Storage

Preparation

Cooking

Cooling

Chilled Storage

Hot Holding

Re-Heating

Serving

Example of a Hazard Analysis Form: (See Form A)

STEP HAZARDS

WHAT COULD GO WRONG?

CONTROLWHAT CAN

I DO ABOUT IT?

CONTROL ADEQUATE

(Y/N)

Purchase and Delivery

StorageBiological: - growth of bacteria.- Cross contamination

Biological: - growth of bacteria.

- cross contamination of bacteria from raw to ready to eat food.

Physical- Pest contamination

- Mold

Chemical- Cleaning agents

contamination

- Pesticides

STAGE No2 : - Determine the Critical Control Point (CCP’s)

STEP HAZARDSWHAT COULD GO WRONG?

CONTROLWHAT CAN I

DO ABOUT IT?

CONTROL ADEQUATE

(Y/N)

IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO

EAT? - CCP? (Y/N)

Purchase and Delivery

Storage

Preparation

Cooking

Cooling

Chilled Storage

Hot Holding

Re-Heating

Serving

Critical..??

STAGE No2 : - Determine the Critical Control Point (CCP’s)

• A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.:

• Example 1: Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.

Example 2: Cooling Rice. If recently cooked rice is cooled too slowly, it

could give your customer food poisoning. In this example, ‘cooling’ in a food process is a Critical Control Point (CCP).

STAGE No2 : - Determine the Critical Control Point (CCP’s)

Recommended text book• Janet Brown