Keyword THC 2 REVIEW

KEYWORDS
Hazard - Anything that can cause harm.

Risk - An estimate of the likely occurrence of a hazard.
Critical Control Point - Means a point at which loss of control may result and lead to unacceptable
health risk.
Critical Limit - Means the maximum or minimum value to which a physical, biological, or chemical
parameters must be controlled at a critical control point.
Preventive Measure - An action to exclude or reduce hazard.
Deviation - Failure to meet a required critical limit for a critical control point.
Monitoring - Helps to ensure that the critical limit maintains product safety.
Verification - A method used to determine if the HACCP system in used is in compliance with the
HACCP.
Acceptable Level - Is a level of safety hazard which is considered to present an low risk to the consumer.
HACCP Plan - A written document that delineates the formal procedures for the HACCP principles.
Hazard Analysis and Critical Control Point

- HACCP is a preventative food safety system in which every step in the food flow is scientifically
analyzing the hazards that can affect the safety of the food product.
HISTORY
- The HACCP has been recognized worldwide as an effective system of controls. The system has
undergone considerable analysis, refinement, and testing and is widely accepted in the United State and
internationally.
- Pioneered by the PILLSBURY COMPANY with the cooperation and participation of the
NATIONAL AERONAUTIC AND SPACE ADMINISTRATION (NASA).
Pre-requisite programs, also called Standard Operating Procedures (SOP)
1. Proper personal hygiene practices.
2. Proper facility design practices
3. Supplier selection
4. Cleaning & Sanitation program
5. Equipment maintenance program
ADVANTAGES - Safe Food
HACCP Highlights
❖ Mandatory for export from certain sectors of food industry to some countries.
❖ Pro-active system for assuring safe production of foods.
❖ Emphasizes prevention rather than inspection
❖ Addresses all types of Hazards
❖ Can be integrated into a more general quality assurance plan
❖ Can be implemented in tiny, small, medium, and large scale enterprises.
HACCP PLAN
1. Assemble the HACCP Team
2. Describe the food and its distribution
3. Describe the intended use and consumers of the food
4. Develop a flow diagram which describes the process
5. Verify the flow diagram
HACCP PRINCIPLES
1. Conduct a HAZARD ANALYSIS
2. Identify CRITICAL CONTROL POINTS
3. Establish Critical Limits for each Critical Control Point
4. Establish Critical Point monitoring Requirements
5. Establish Corrective Actions
6. Establish Procedures for ensuring the HACCP system is working as intended
7. Establish record keeping Procedures
Principle One : Conduct a Hazard Analysis

Things to consider in conducting a hazard analysis
- The ingredients used in the menu
- Equipment and processes
- Employees
- Customers
Identify any food that may become contaminated if handled incorrectly at any step in food service flow
Grouping of Food by Process
Prepare & Serve – example: Juices, sandwiches, green salad
Prepare, cook, serve – example : French fries, pizza
Prepare, cool, hold, serve – example : fruit salad
Prepare, cook, cool, hold, serve – example : gelatin, potato salad
Prepare, cook, hold, cool, reheat, serve – example: sauces, stew
Types of Hazard Could Occur in any point in a Food Service Process
1) Physical Hazard – foreign object (hair, nails)
2) Chemical Hazard – cleaning substances
3) Biological Hazard – any means microorganism grow and reproduce
a. Time Temp. Abuse
b. Poor Personal Hygiene
c. Faulty Facility
Illustration of Hazard Analysis
Principle 2 : Determine Critical Control Points
❑ After identifying potential food hazards, the next step is to determine to intervene to control them.
Consider the following guidelines:

• Any step in a food’s flow where physical, chemical, biological hazard can be controlled is a control
point (CP).
• To asses whether a control point is critical, you need to determine if it is the last step of controlling the
hazard before the food is served to customers is called a critical control point (CCP).
• Cooking, cooling or holding are typically CCP.
Ex. Determine the CP or CCP
Step of Process
 Receive chicken at 41⁰F or lower
 Discard ground beef that has been in The temperature danger zone for
more than 4 hrs.
Item
 Fresh chicken
 Fresh ground beef
 Fresh Pork
 Chili
Principle Three : Establish Critical Limits

When establishing critical limits keep in mind that hey must be:
o Measurable (time, temperature)
o Based on scientific data such (FDA Food Code)
o Clear and easy to follow
Principle Four : Establish Monitor Procedures

Monitoring The process of analyzing whether your critical limit are being met and that you are doing
things right.
To develop a successful monitoring program, you need to focus on each CCP and establish clear
directions that specify the following:
• How to monitoring the CCP. This depends on the critical limits you have established and might
include measuring time, temperature, pH, oxygen, water activity
• When and how often to monitor the CCP. Continuous monitor is preferable but not always possible.
Regular monitoring intervals should be determined based on the normal working condition in your
establishment and depend on volume.
• Who will monitor the CCP. Assign responsibility to a specific Employee or position and make sure
that person is trained properly.
• Equipment, materials or tools. Food thermometer
Principle Five : Identify Corrective Actions
Corrective Actions are predetermined steps taken when food doesn’t meet a critical limit.
- Remember this is the last opportunity you have to ensure the safety of the food served.
Corrective actions might include the following:
• Continuing to cook the food with the required minimum internal temperature
• Throwing food away after a specified amount of time
• Rejecting a shipment that is not received at the temperature you specified
Principle Six : Verify that the system works

After you have developed your HACCP system, you need to confirm that it works according to the plan.
This is called verification. (The last step where you examine or double check that the CCP and CL you
selected are appropriate.)
• CCP or critical limits you have selected are appropriate
• Monitoring alerts you to hazards
• Corrective actions are adequate to prevent food borne illness from occurring
• Employees are following established procedures.
• Critical limits are frequently not being met
• Receive a food borne-illness complaint
• Your menu, equipment, processes, suppliers or products change
Principle Seven : Establish Procedures for Record Keeping and Documentation

Recording how food is handled as it flows through the establishment is important to the success of a
HACCP system.
Proper records allow you to:
• Document that you are continuously preparing and serving safe food.
• Identify when your procedures should be modified due to food safety problems that have been noted.
FOOD SAFETY PLAN

What is a food safety plan?
• An FSP is designed to identify and prevent possible food safety hazard in order to enhance food safety
Implementation a Food Safety Plan
• Stage 1 PLANNING
Preliminary planning and preparation will be essential before developing your FSP (Food Safety Plan).
• Stage 2 DRAW A FLOW DIAGRAM
A Flow Diagram should be drawn showing each step in the operation, from purchase of raw materials to
serving food to consumers.
Transport
• Transportation operations: The measures taken during transportation to ensure food safety, such as
adequate temperature controls, preventing contamination of ready to eat food from touching raw food,
protection of food from contamination by non-food items in the same load or previous load, and
protection of food from contamination.
• Examples of basic knowledge of food hygiene:
➢Skills and significance of maintaining good personal hygiene practices.
➢Knowledge and skills of cleaning and sanitizing.
➢Pest control.
➢It is a good practice for a business to identify the training needs for each staff member.
Basic Requirements for a Food Safety Plan

• A. CLEANING AND SANITATION
Food preparation areas, facilities, equipment and all food contact surfaces should always be kept clean.
The Steps for Cleaning and sanitizing of Utensils are as Follows:
• Remove debris by wiping, scraping.
• Rinse with hot water.
• Clean with detergents.
Rinse with water.
• Sanitize with hot water or chemical sanitizers (instruction for use and safety precautions on the labels
should always be followed when using chemical sanitizers).
• Air Dry
A well-planned cleaning and sanitation program should include the following:
➢ Areas, utensils and equipment to be cleaned
➢Frequency of cleaning required for each item
➢Cleaning procedure specified for each item
➢Equipment and methods to be used
➢Chemicals or systems to be used
➢The staff responsible for each task
• B. PERSONAL HYGIENE
-Good Personal Hygiene is essential to ensure food safety.
➢Hands must be washed
➢How to wash your hands
➢Hand care
➢Clothing and Appearance
➢Personal hygiene practices while handling food
➢Infection
• C. PEST CONTROL
-Pests may contaminate food and cause foodborne illness.
▪Preventive Measures
▪ Inspection
▪Elimination
• D. WASTE DISPOSAL
Waste can be regarded as any item of foods, ingredients, packaging materials, etc.
➢ Waste disposal bins should be placed near the working are of food preparation rooms and positioned
conveniently to operating staff.
➢Waste disposal bins should be clearly distinguishable from other storage bins.
➢A defined area should be allocated for the storage of waste pending disposal.
➢When food waste is removed from food preparation area pending disposal, it must be placed in a tightly
covered waste storage bin.
➢Plastic liners should be used in waste disposal and storage bins.
➢Waste disposal and storage bins should be emptied when full or on a regular basis.
➢Waste disposal bins should be cleaned and sanitized daily and placed upside down and off the floor to
drain overnight.
• E. STAFF TRAINING
Training offers food handlers a better understanding of how food can become contaminated, and how
foodborne illnesses can be avoided through proper food handling procedures.
Examples of basic knowledge of food safety:
➢Main factor contributing outbreaks of foodborne illnesses
➢Temperature control of potential hazardous foods
➢Proper ways of using equipment (e.g. the skill of using thermometer, knowledge of handling cooking
and storage equipment)
➢It is also a good practice to keep training records of every staff member
➢Training needs should be reviewed on a regular basis and should be assessed against the role and
responsibilities, existing skills, experience and previous training of the staff
• F. HANDLING CUSTOMER
COMPLAINTS
Costumer complaints should be handled carefully.
➢Establish complaint handling procedures
➢Document all customer complaints
➢Record details including the date, customer details, reasons for complaining and action taken

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KEYWORDS

Hazard - Anything that can cause harm.

Hazard Analysis and Critical Control Point

❖ Pro-active system for assuring safe production of foods.

❖ Emphasizes prevention rather than inspection

❖ Addresses all types of Hazards

❖ Can be integrated into a more general quality assurance plan

❖ Can be implemented in tiny, small, medium, and large scale enterprises.

Principle One : Conduct a Hazard Analysis

Principle 2 : Determine Critical Control Points

Consider the following guidelines:

Principle Three : Establish Critical Limits

Principle Four : Establish Monitor Procedures

Principle Six : Verify that the system works

Principle Seven : Establish Procedures for Record Keeping and Documentation

FOOD SAFETY PLAN

➢Skills and significance of maintaining good personal hygiene practices.

➢Knowledge and skills of cleaning and sanitizing.

Basic Requirements for a Food Safety Plan

➢ Areas, utensils and equipment to be cleaned

➢Frequency of cleaning required for each item

➢Cleaning procedure specified for each item

➢Equipment and methods to be used

➢Chemicals or systems to be used

➢The staff responsible for each task

➢Hands must be washed

➢How to wash your hands

➢Clothing and Appearance

➢Personal hygiene practices while handling food

➢Plastic liners should be used in waste disposal and storage bins.

➢Main factor contributing outbreaks of foodborne illnesses

➢Temperature control of potential hazardous foods

➢Establish complaint handling procedures

➢Document all customer complaints

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