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Food Safety Basics
Food Safety BasicsHazard Analysis & Critical ControlPoint (HACCP)
Objective: Understand the objectives, structure andpossible project uses for HACCP
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Food Safety Basics
Who Cares and Why
Saves your business money in the long run
Avoids you poisoning your customersFood safety standards increaseEnsures you are compliant with the law
Food quality standards increaseOrganizes your process to produce safe foodOrganizes staff promoting teamwork/efficiency
Due diligence defense in court.
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Food Safety Basics
Origins of HACCP
Pioneered in the 1960s
during Apollo program Adopted by many food
processors and the U.S.
government Designed to minimize the
risk of food safety hazards.
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Food Safety Basics
Where Does HACCP Fit in?
ISO 22000
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Food Safety Basics
HACCP Basics
Used in food processing and
service Preventive and risk-based
A management tool used to
protect the food supply againstbiological, chemical andphysical hazards
Voluntary but becoming a
requirement throughintegration into ICS per buyerrequirements, ISO 22000, etc.
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Food Safety Basics
Hazards
A biological, chemical or physicalagent that is reasonably likely tocause illness or injury in the absence
of its control
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Food Safety Basics
Biological Hazards
Microorganisms
Yeast Mold
Bacteria
Viruses
Protozoa
Parasitic worms
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Food Safety Basics
Chemical Hazards
Naturally Occurring
Intentionally added
Unintentionally added
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Food Safety Basics
Physical Hazard
Any potentially harmful
extraneous matter notnormally found in food
Glass
Wood
Stones
Metal
Plastic
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Food Safety Basics
Principles of HACCP Conduct hazard analysis
Identify critical control points
Establish critical limits
Monitor each CCP
Establish corrective actions
Establish verification procedures
Establish record-keeping anddocumentation procedures
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Food Safety Basics
Hazard Analysis Basics
Purchase & delivery?
Storage?
Processing
Preparation?
Cooking/Re-heating?
Cooling? Hot holding?
Service?
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Food Safety Basics
Control Measure Determination
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Food Safety Basics
Critical Control Point Limits
Identify Critical Control
Points Determine Critical
Limits
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Food Safety Basics
Setting Limits & Monitoring
Performance
Temperature reading
records Visual observation
Organoleptic analysis
Stock rotation checks Setting of safe limits
Training
Supervision
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Food Safety Basics
Prerequisite Programs
Procedures, including GMPs, that address operational
conditions provide the foundation HACCP systems GMP
Good Manufacturing Practice
SCP
Sanitation Control Procedure SSOP
Sanitation Standard Operating Procedure
FMEA
Failure Mode Effective Analysis HACCP
Hazard Analysis and Critical Control Point
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Food Safety Basics
Common Prerequisite Programs
Facilities & equipment
Standard operatingprocedures
Supplier controls
Production specification Personnel policies
Traceability and recalls
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Food Safety Basics
Preliminary Steps | How to HACCP
Assemble HACCP team
Describe production &distribution systems
Identify intended use andconsumers of food
Develop flow diagram
Verify flow diagram
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Food Safety Basics
HACCP Plan & Support Documents
Hazard Analysis Worksheet Records related to performing hazard analysis and
establishing critical limits
Data used to establish safe product shelf life
HACCP team members and their responsibilities
Summary of preliminary steps taken in the developmentof a HACCP plan
Prerequisite programs
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Food Safety Basics
Elements of Verification
CCP verification activities
Calibration of monitoring devices Targeted sampling and testing
CCP record review
HACCP system verification
Observations and reviews Microbiological testing
Documentation coherency
Management review
Actual process changes
Legal compliance
Buyer confidence
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Food Safety Basics
How HACCP can help USAID projects
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Food Safety Basics
HACCP Wrap-up
Preventative approach to foodsafety
Can help identify processimprovements
Reduces the cost of end producttesting
Provides evidence of due diligence
Reduces the likelihood of productrecall
Enhances customer trust Improves staff motivation and
efficiency
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Food Safety Basics
Exercise
Break into three groupsand use the olive oilproduction processdiagram to describe howthe principles of HACCP
could be used in thedesign, procurement, andimplementation of aproject promoting olive oilproduction