Chapter 1.5

HACCPHazard Analysis Critical Control

Points

HACCP – system to prevent food

contaminationFood producers need to understand how, why and where food could be contaminated and then attempt to prevent it from happening.A hazard is something that has the potential to cause harm. While physical and chemical damage can often be seen, food contaminated with bacteria can look, smell and taste perfectly normal.

Physical Damaged packaging,

glass found in food

Chemical Contamination from cleaning materials e.g.

bleach

Biological Salmonella in chicken

Critical control points

There are areas in the food business where control is essential to reduce the risk of food poisoning. If a caterer ‘gets it wrong’ they could be breaking the law, so it is important to ensure every step is controlled and monitored:

•Purchasing of food•Preparation of food

• Serving food

Food producers responsibilities

This includes hotel and restaurant owners, not just food manufacturers. •Have a HACCP system in place•Draw a flow chart for each step in the preparation of each dish•Analyse each step to see what could go wrong•Identify what can be done to control the hazards•Set standards – critical limits for each control point•Review HACCP whenever there is a change to a recipe or once a year•Keep documents and records safe

Purchase of food High-risk foods such as cooked meat could be contaminated with food poisoning bacteria

Buy from reputable suppliers

Receipt of food Damaged packaging could result in contamination of food. Food may be in danger zone

Check deliveries for temperature and quality

Storage of food Food-poisoning bacteria could grow on high-risk foods and contaminate other foods

Separate into Dry, Chilled and frozen

Preparation of food High-risk food could be contaminated with food-poisoning bacteria

Avoid cross contamination

Cooking of food Food-poisoning bacteria could survive during cooking

Cook thoroughly above 75oC

Cooling Surviving food-poisoning bacteria could grow. Bacteria could produce toxins.

Cool through the danger zone as quickly as possible

Hot-holding

Contamination from customers in self service area

Above 63oC

Reheating Food-poisoning bacteria could survive during reheating

Above 72oC

Chilled storage

Food-poisoning bacteria could grow

Below 5oC

Serving Food-poisoning bacteria could grow, causing disease

Cold food – 4 hoursHot food – 2 hours