GMP and HACCP in restaurants

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GMP and HACCP in restaurants

• ComeniusSchool Development Project

Stella Maris
Srednja šola Zagorje
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What are GMPs?

• Good Manufacturing
  Practices
• Good manufacturing practices (GMPs) lie at the
  heart of quality.
• GMPs comprise a variety of practices that ensure
  quality

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What is HACCP?

• Have A Cup of Coffee Pray???
• (Dr. Jeannie Sneed, Iowa State)
• NO it means
• Hazard
• Analysis
• Critical
• Control
• Points

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HACCP

• Its a big name, that seems to be scaring a lot
  of people, but what it means to us in Food
  Service is
• A food safety program that must be based on HACCP
  guidelines.
• A properly designed and monitored system that
  ensures the products we serve and the
  preparation, storage and holding of those
  products is done in the safest possible way.

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History

• HACCP was first introduced in the 1960s at the
  start of the space program. NASA used it first
  and then it was introduced into the other
  commercial areas Pillsbury and food
  manufacturers.

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Why?

• Entrepreneurs must use an HACCP system or a food
  safety system
• It provides a defense for us, against complaints
  and legal action.
• It focuses on food and places the responsibility
  on Food Service Employees to serve safe food to
  the guests.
• It raises our professionalism to the next level.
• HACCP is a good thing, its a preventative
  program!!

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HACCP 7 Key Principals

• Identify hazards
• Identify critical control points
• Establish critical limits (time) for each control
  point.
• Establish Procedures to monitor the critical
  control points.
• Establish corrective actions to be taken when
  monitoring shows that a critical limit has not
  been met.
• Establish procedures to verify that the system is
  working.
• Establish record keeping procedures to properly
  maintain documents of the HACCP system.

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The building blocks of a HACCP program
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Food-Borne Illness

• Official definition of a food-borne disease
  outbreak is when two or more cases of a similar
  illness result from eating a common food
• Each year in Europe 6.5 to 33 million of cases
  -Cost estimation tens of billions of Euros.
• Most food-borne illness results from
  micro-organisms.
• Customers can do their part in reducing the risk
  by focusing on four critical steps
• Clean wash hands and food contact surfaces
• Separate Dont cross contaminate
• Cook to proper temperatures
• Chill refrigerate promptly

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Hygiene Code for Hotel and Catering

• The code is a simplified system specific to the
  branch of industry for which the HACCP was
  designed.
• All current processes applied to the Hotel and
  catering industry are included in the Hygiene
  code.
• If caterers act in accordance with the procedures
  described in the hygiene code, they are acting in
  accordance with the law.
• The complete code can be downloaded from this
  website.

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Product liability

• Advise is to work according the Hygiene Code in
  relation to product liability.
• If a customer became ill after visiting your
  establishment and holds you liable, you have to
  respond.
• With the application of the Hygiene Code you can
  show that you have done what the law required
  from you.
• You can only do that if you have written down all
  hygiene data and kept them.

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Advantages

• In the short term
• A better product.
• Better process control.
• Better monitoring of raw materials.
• Clearer insight into your organization.
• Evidence in connection with product liability.
• In the long term
• Tasks, functions and responsibilities become
  clearer.
• Everyone is made to feel personally responsible.
• Trust in your firm will increase
• Evidence in connection with product liability.

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This course

• Will enable you to highlight any health risks
  that the preparation of products might present
  for your customers.
• These could arise from the moment you receive raw
  materials up to and including when you clean up.
• Will also give you some information about
• History of food safety and HACCP
• building, construction and equipment
• Micro- and macro-organisms

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Chapters of this course

• Chapter 1 Introduction European guidelines
  and Hygiene Code
• Chapter 2 History of HACCP
• Chapter 3 Micro- and macro-organisms
• Chapter 4 Building and construction the
  kitchen
• Chapter 5 Building and construction other
  departments
• Chapter 6 Small kitchen materials
• Chapter 7 Kitchen equipment
• Chapter 8 Personal hygiene
• Chapter 9 Purchasing
• Chapter 10 Storage
• Chapter 11 Waste disposal
• Chapter 12 Quality and food safety
• Chapter 13 Preparation
• Chapter 14 Presenting and serving
• Chapter 15 Party catering
• Chapter 16 Product development

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The end Chapter 1 - Introduction
Made by the Comenius team Stella Maris
Merksem Belgium