2. OBJECTIVES OF SESSION
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INTRODUCTION
WHAT IS HAZARD? TYPES & FOOD BORNE ILLNESS
HACCP CONCEPT
STEPS OF HACCP
POTENTIAL FOOD SAFETY HAZARDS
CRITICAL CONTROL POINTS (CCP)
CONTROL PROCEDURES
MONITORING PROCEDURES
CORRECTIVE ACTION TAKEN
HACCP BENEFITS
3. INTRODUCTION
Chef Sunil Kumar
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INITIATIVE TAKEN BY PILSBURY COMPANY, NASA
& U.S.ARMY TOOK INITIATIVE IN 1960 TO PROVIDE
SAFE FOOD FOR SPACE
INITIALLY THE SYSTEM WAS DEVELOPED FOR
ASTRONAUTS
TODAY U.S. AS WELL AS ALL OVER WORLD THE
ORGANISATIONS HAVE HACCP IN ORDER TO
ENSURE THE SAFETY OF THEIR PRODUCT
4. WHAT IS HAZARD?
Chef Sunil Kumar
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HAZARD IS THE SITUATION THAT POSES A LEVEL OF
THREAT TO LIFE, HEALTH, PROPERTY OR ENVIRONMENT
HAZARD + POSSIBILITY = RISK
SEVERITY – SERIOUSNESS OF THE CONSEQUENCES OF
THE HAZARD
PRIORITIZATION OF HAZARD – SMUG
SERIOUSNESS, MANAGEABILITY, URGENCY, GROWTH
8. FACTORS FOR FOOD BORNE
ILLNESS
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UNHYGIENIC CONDITIONS
IMPROPER STORAGE
ADVANCE PREPARATION
INFECTED PERSON
INADEQAUTE REHEATING
CONTAMINATED RAW FOOD
UNSAFE SOURCE
IMPROPER USE OF LEFTOVERS
CROSS CONTAMINATION
IMPROPER DISHWASHING
9. HACCP
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HACCP PREDICTS RISKS TO FOOD SAFETY &
PREVENT THEM BEFORE THEY HAPPEN
HACCP IS AN EVALUATION SYSTEM TO IDENTIFY,
MONITOR & CONTROL THE CONTAMINATION
RISKS IN FOOD SERVICE
ISO 22000 IS THE STANDARD DESIGNED TO
REGULATE ISSUES RELATED TO SAFETY OF FOOD
10. CRITICAL CONTROL POINTS
(CCP)
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A POINT, STEP OR PROCEDURE IN THE PRODUCT
HANDLING PROCESS WHERE CONTROLS CAN BE
APPLIED & A FOOD SAFETY HAZARD CAN BE
PREVENTED, ELIMINATED, OR REDUCED TO
ACCEPTABLE LEVELS
FAILURE IN MAINTAINING CCP COULD RESULT
HARM TO CUSTOMER & BUSINESS & LEADS TO
LOSS IN BUSINESS
11. CCP FACTORS
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PERSONAL HYGIENE
TIME/TEMPERATURE
MOISTURE
pH LEVEL
COOKING/REHEATING
PREPARATION AHEAD OF TIME
CROSS CONTAMINATION
12. STEPS IN HACCP
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1. IDENTIFY POTENTIAL HAZARDOUS FOODS
2. IDENTIFY CRITICAL CONTROL POINTS
3. ESTABLISH CONTROL PROCEDURES
4. ESTABLISH MONITORING SYSTEM
5. INITIATE CORRECTIVE ACTION
6. ESTABLISH RECORD KEEPING PROCEDURES
7. ESTABLISH VERIFICATION PROCEDURES
15. FLOW CHART OF CHICKEN
SOUP (C.C.P)
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. RECEIVING & STORING (AT BELOW 5*C)
PREPARATION (HYGIENE)
REHEATING & SERVING (AT 165*/HYGIENE)
COOKING & HOLDING (165*F & 140*F)
COOLING(RAPID IN 2 HOURS FROM 140* TO 70*)
16. MINIMUM HAMBURGER COOKING TEMPERATURE
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IN 1993, NORTHWEST UNITED STATES, A FOOD POISONING
OUTBREAK HAPPENED
604 PEOPLE GOT FOOD POISONING
43 PEOPLE HOSPITALISED
4 CHILDREN DIED
CAUSE WAS CONTAMINATED & UNDERCOOKED
HAMBURGERS
COOK GROUND BEEF AT 155*F
17. CONTROL PROCEDURES
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CLEANING & SANITIZING
WASHING HANDS
COVERING FOOD CONTAINERS
SEPERATING RAW & COOKED PRODUCTS
RIGHT
AMOUNT OF TIME
TEMPERATUE
pH LEVEL
AMOUNT OF MOISTURE
18. MONITORING PROCEDURES
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PHYSICAL MEASUREMENTS (TIME &
TEMPERATURE)
VISUAL OBSERVATION (WATCHING WORKERS
PRACTICES, INSPECTING RAW MATERIAL)
SENSORY EVALUATIONS (SMELLING FOR OFF
ODORS, OFF COLORS OR TEXTURE)
CHEMICAL MEASUREMENTS (Ph LEVEL,SALT &
WATER CONTENT)
19. HACCP MONITORING –
SEAFOOD SALAD
RECEIVING
PRE CHILLING
PREPARATION
DISHING
COLD STORAGE
SERVING
DISPLAYING
INSPECTION;
MEASURE/RECORD
TEMPERATURE
RECORD COOLER
TEMP
OBSERVE PRACTICES
OBSERVE PRACTICES
RECORD COOLER
TEMP
OBSERVE PRACTICES
RECORD TEMP IN 2
HRS
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Chef Sunil Kumar
20. PROCEDURES FOR TAKING
CORRECTIVE ACTION
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REJECTING PRODUCTS NOT MEETING BUYING
GUIDELINES/SPECIFICATION
CHECKING & ADJUSTING COOLER’S THERMOSTAT FOR TEMP.
CONTROL
PROPER COOKING TIME TO PRODUCT
RECOOKING OR REHEATING A PRODUCT TO RIGHT TEMPERATURE
MODIFY FOOD HANDLING PROCEDURES IF & WHEN REQUIRED
DESTROYING PRODUCTS THAT HAS RISK OF CONTAMINATION OR HAS
BEEN TOO LONG IN DANGER ZONE
21. RECORD KEEPING FOR HACCP
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TIME/TEMPERATURE LOGS
CHECKLISTS
FORMS
FLOW CHARTS
CORRECTIVE ACTIONS CHECKLIST
EMPLOYEE TRAINING RECORDS
PRODUCT SPECIFICATION
22. BENEFITS OF HACCP
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PROTECT PEOPLE FROM FOOD BORNE
DISEASES
INCREASED CONFIDENCE IN PRODUCTS
REDUCED LIABILITY
EFFECTIVE PROCESS MANAGEMENT
IMPROVED QUALITY & CONSISTENCY
BRAND IMAGE BUILDING