HACCP PRESENTATION

HACCP PR E S ENTATION

HAZARD ANALYSIS CRITICAL CONTROL POINT

It is a tool that can be useful in the prevention of food safety hazards.

ATTEMPTS TO ANTICIPATE HOW AND WHEN FOOD SAFETY PROBLEMS ARE LIKELY TO OCCUR, AND THEN IT TAKE STEPS TO PREVENT THEM FROM OCCURRING.

SEVEN PRINCIPLES OF HACCP 1.

3.

4.

5.

6.

7.

Raghavendra Adiga

2.

Conduct a Hazards Analysis Determine the Critical Control Points Establish Critical Limits Establish Monitoring Procedures Identify Corrective Action Establish Procedures for Record Keeping and Documentation Develop a Verification System

1.

Conduct Hazards Analysis

Think about the points where foods might be exposed to pathogens or other contaminants, or where conditions are most likely to encourage the growth of pathogens in a food.

FOOD HAZARDS PHYSICAL HAZARDS C H E M IC A L HAZARDS

B IO L O G IC AL HAZARDS

2. Determine Critical Control Points ( CC P )

A Critical Control Point is “ a point or procedure in a specific food system where loss of control may result in an

3. Establish Critical Limits Critical Limits are the operational boundaries of the CCP’s, which control the food safety hazards. ✓Cooking

Temperature: ✓Storing Temperature ✓Food Temperature

4. Establish Monitoring Procedures Raghavendra Adiga

Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control.

5. Identify Corrective Actions

If loss of control occur, there must be definite steps in place for disposition of the product and for the correction of the process.

6. Record keeping and Documentation Raghavendra Adiga

Documentation for HACCP typically consists of timetemperature logs, checklists and forms. Document enough information to be sure that standards are being met.

7. Develop a Verification System Raghavendra Adiga

This step is essential to establish procedures to ensure that the HACCP plan is working correctly.

STAGES OF FOOD PROCESSING AND PRODUCTION Purchase �Delivery �Storage �Preparation �Cooking �Food holding �

Purchase Hazards �

Biologically, Physically Chemically and contaminated products

Control �

Approved Suppliers

Hazards �

Delivery

Biologically, Physically and Chemically contaminated products

Controls

Approved Suppliers � Delivery vehicle � Visual checks of product inspection date and codes �

Hazards �

�

Storag e

Contamination Multiplication of Bacteria

Control � Maintain correct s � �

temperatures Segregation of products Stock rotation (FIFO)

Preparation Hazards �

�

Contamination Multiplication of Bacteria

Control � s Separation of raw and

fooprepared � d Clean and sanitized utensils work and areas

Cooking Hazard Survival of Micro organisms �

Control Cook thoroughly to Core temperature 75oC

�

Food Holding



Hazards

 �Contamination and multiplication of Hot Hold Cold Hold bacteria

Maintain above  63oC Cover the food

Controls

Store below 5o C Cover the food

Service Hazards

Controls Maintain the correct temperatures � Clean and sanitized utensils �

Raghavendra Adiga

Contamination �Multiplication of Bacteria �