HACCP presentation

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Developed by
Introduction to HACCP
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Agenda

• Food safety
• Responsibilities
• HACCP
• Prerequisite programs
• HACCP plans
• Control measures and CCPs

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Food Safety

• Prevention of hazards in foods
• Physical
• Biological
• Chemical
• Allergens

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Responsibility for food safety

• Producer/grower
• Manufacturer
• Distributor
• Transporter
• Retailer
• Consumer

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Industry Responses

• Consumer education
• HACCP and HACCP based Food safety programs for
  all sectors

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HACCP - Answers 3 questions
azard nalysis ritical ontrol oint

• H
• A
• C
• C
• P

• WHAT hazards can enter the product?
• Where do these hazards occur?
• How can we control or eliminate these hazards?

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HACCP

• Science based
• Step wise process
• Identifies hazards
• Installs preventative measures to eliminate or
  reduce hazards in foods
• Proactive rather than reactive
• Risk based

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HACCP

• Does not rely on end product testing
• hazards not be evenly distributed and can be
  missed in sampling
• need to test large quantities
• product would need to be destroyed or reworked

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HACCP

• Starts from the beginning of the process
• Receiving of ingredients, packaging
• through process steps
• to final product and shipping

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Pillsbury

• come as close to 100 assurance as possible
  that food products would not be contaminated with
  pathogens.
• needed control over raw materials, environment
  and people as early in the system as possible.

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Components

• Pre-requiste program
• Hazard analysis

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Prerequisites

• Foundation to a HACCP program
• Includes Good Manufacturing Practices
• Addresses food safety at all stages from
  receiving to shipping
• Including indirect hazards

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Prerequisite program

• Premises
• Transportation and Storage
• Equipment
• Personnel/Training
• Sanitation and Pest Control
• Recall
• Allergen Control
• Supplier Quality Assurance

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Premises

• Outside property and building
• Design, construction maintenance
• Lighting
• Ventilation
• Waste disposal
• Inedible areas
• Employee sanitary facilities
• Water/Steam/Ice

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Transportation and Storage

• Food Carriers
• Temperature Controls
• Receiving and Storage
• Incoming ingredients and packaging
• Non-Food Chemicals
• Finished Product Storage

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Equipment

• Design and installation
• Maintenance and Calibration

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Personnel

• Trained for their job
• Understand food safety

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Sanitation and Pest Control

• Sanitation
• Equipment and Utensils
• Floors
• Locker rooms
• Lunch rooms
• Washrooms
• Pest control

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Recall

• Product identification
• Locating product
• Returning product

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Allergen control

• Identification of Allergens
• Control of allergens
• Special handling
• Segregate
• Special sanitation procedures
• Rework
• Proper labelling

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Supplier Quality Assurance

• Vendor approval process
• Product specifications
• Inspect incoming materials

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Now on to the HACCP plan .
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Sequence of 12 Steps

• Assemble HACCP team
• Describe product
• Identity intended use
• Construct process flow and plant schematic
• On site verification of flow and schematic
• List hazards associated with each process step
  (principle 1)

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Sequence of 12 steps

• 7. Apply HACCP decision tree to determine CCPs
• (Principle 2)
• Establish critical limits (Principle 3)
• Establish monitoring procedures (Principle 4)
• Establish deviation procedures (Principle 5)
• Establish verification procedures (Principle
  6)
• 12. Establish record keeping/documentation for
  principles 1 - 6 (Principle 7)

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HACCP team

• People chosen that have expertise in different
  areas
• Production
• Shipping
• Quality Assurance
• Sanitation
• Maintenance
• Sales

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Product Description

• Product Name(s)
• Important Product Characteristics
• How it is to be used
• Packaging
• Shelf Life
• Where it will be sold
• Labelling Instructions
• Special Distribution Control
• Specific Ingredients

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Define the processing steps
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Construct Plant Schematic

• Your Establishments Plant Schematic Here

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Determine hazards

• Look at each input- ingredients
• Determine possible hazards
• How are they controlled?

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CCPs

• Critical control points
• Place where you can prevent, remove or reduce a
  hazard
• if there is not step in the process that can
  eliminate or reduce the hazards- use labelling,
  cooking instructions to inform how control can be
  achieved

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Our CCPS

• Metal detector
• Metal is a hazard in our facility
• Not fully controlled by any prerequisite program
• Metal detectors specifically designed identify
  product containing metal
• That product can be removed
• No other step will remove the metal

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CCPs

• What is your role?
• Monitor
• Look, smell, measure
• Record
• Corrective actions
• Verify
• Monitor people doing activity
• Take corrective actions when necessary
• Complete records properly

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Practical application
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On the job.....

• Watch for hazards and remove any that you find
• If you are involved in CCP monitoring
• Perform your checks as required
• according to procedure
• on time