Food Safety/HACCP

A systematic approach to construct a

food safety program.

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What is HACCP??

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Hazard Analysis

Identifies biological, chemical,

or physical hazards that cause

foodborne illness or harm

Ex: harmful microorganisms,

sanitizers, toothpicks in food

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Critical Control Points

Essential steps in the food flow to prevent, eliminate or reduce a food safety hazard to an acceptable level

Ex: A CCP in Hamburger Patty preparation• The cook step - kills harmful

bacteria

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Why Implement HACCP?

To ensure that the food served to children is as safe

as possible

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Cross - Contamination

The transfer of harmful substances or microorganisms to food by other food, equipment and/or utensils, and people

• Causes– Improper food handling practices

– Poor employee personal hygiene

– Improper cleaning and sanitizing of equipment/utensils

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Objectives

Be able to:• Decide who to include on a HACCP

team• List tasks of a HACCP team• Know which SOPs need to be

assessed for HACCP to be successful

• Explain no cook, same day service, and complex food process flows

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7 HACCP Principles

1. Identify Hazards

2. Identify Critical Control Points

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Record-Keeping Procedures

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Strengthening Prerequisite Programs

Areas of focus

• Facility design

• Supplier control

• Specifications

• Equipment installation & maintenance

• Cleaning and sanitation

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Strengthening Prerequisite Programs

• Personal hygiene

• Chemical control

• Receiving, storing,

transporting

• Pest control

• Food temperature control

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Hazard Analysis

Process of collecting and evaluating information on hazards associated with food – biological, chemical, and physical

• Look for potential hazards that are reasonably likely to occur in the operation

• Separate safety concerns from quality concerns

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CCPs – Example

CCPs for raw hamburger patties in a full-service

kitchen (hazard is harmful bacteria)

• Receiving- not CCP

• Storing- not CCP

• Preparing- not CCP

• Cooking- CCP

• Holding – CCP

• Serving – not CCP

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NO COOK – Questions to Consider

• Will this require a great deal of

preparation, making preparation time,

employee health, and bare hand contact

with ready-to-eat food a concern?

• Is food being served to a population

susceptible to foodborne illness?

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NO COOK – Steps

Steps may vary according to kitchen and process

• Full-service (on-site) prepares, cooks, and serves food in its own facility

• Central kitchen prepares and cooks food that is transported to and served by satellite kitchens

• Satellite kitchen may receive hot and cold foods that will need additional temperature controls before serving

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NO COOK Process Flow

A. Full-service kitchen

• Receive

• Store

• Prepare

• Hold

• Serve

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SAME DAY SERVICE – Receive-Store-Prepare-

Cook-Hold-Serve

• Food is prepared and cooked the same day

it is served

• Food usually passes through temperature

danger zone only once

• Minimal opportunity for

bacterial growth

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SAME DAY SERVICE

Important procedures:

• Time and temperature controls

• Good sanitation and good personal hygiene

(especially handwashing)

–Prevent cross-contamination

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SAME DAY SERVICE

Process Flow

A. Full-service kitchen

• Receive

• Store

• Prepare

• Cook

• Hold

• Serve

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COMPLEX – Receive-Store-Prepare-Cook-Cool-

Reheat-Hold-Serve

• Food is prepared and cooked a day or so in

advance of being served

• Food is cooled and stored then reheated the

day it is served

• Used for food produced in large volumes

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COMPLEX – Receive-Store-Prepare-Cook-Cool-

Reheat-Hold-Serve

• Concern: food is likely to pass through

temperature danger zone several times

• Multiple step process

• Requires proper equipment and facilities to

handle volume

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COMPLEX Process Flow

A. Full-service kitchen

• Receive

• Store

• Prepare

• Cook

• Cool/Store

• Reheat

• Hold

• Serve

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Monitoring (Measuring) Procedures

• Time and/or Temperature

• Indicates if critical limits are being met

• Indicates when loss of control and/or deviation have occurred

• Provides written documentation for verification of HACCP procedures

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Developing Monitoring Procedures

Focus on each CCP and establish clear directions

for:

• Who will monitor the CCP

• When and how often it will be monitored

• How the CCP will be monitored

• What equipment, tools, and materials will be

needed

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Successful Monitoring

Identify who is responsible and train on:

• Why monitoring is important

• Proper monitoring procedures

• Proper way to use equipment

• CCPs

• Critical limits

• Methods for recording monitoring results

• What actions to take if there is a deviation

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Corrective Actions

• Vary according to operation

• All corrective actions must be:

–Measurable and specific

–Based on facts

–Appropriate for normal working conditions

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Examples of Corrective Actions

• Rejecting product when delivered at incorrect temperatures or specifications

• Rejecting product that does not come from an approved source

• Fixing all thermostats

• Modifying food handling procedures

• Discarding food if cross-contamination occurs

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Verification

The step that confirms your HACCP program is

working according to the plan

It allows you to:

• Maintain effective food safety program

• Update program as needed

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Verification Procedures

Three Types of Verification

1. Initial Verification

2. On-going Verification

3. Reassessment of the

HACCP plan

Ch 1-3

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Establishing Record Keeping

Requirements

1. Records must be accurate

2. Records must contain enough information to know if HACCP is performed correctly

Easiest to implement if:

• Simple

• Part of employee’s daily routine

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Examples of HACCP Records

• List of HACCP team and assigned duties

• Description of food, distribution, intended use, and

customers

• Standardized recipes

• Summary of hazard analysis

• Food process flow diagrams

• Steps that are CCPs

• Hazards of concern

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Examples of HACCP Records

• Critical limits

• Monitoring procedures

• Corrective actions

• Verification procedures and schedule

• Record-keeping procedures

• Documentation of adequacy of HACCP plan

• Supplier certification records

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Examples of HACCP Records

• Records indicating compliance with critical

limits

• Calibration logs

• Monitoring logs

• Deviation and corrective action logs

• Verification records

• Employee training records

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Summary: Developing and

Implementing the HACCP Plan

• Train HACCP coordinator/members of team

• Make HACCP team responsible for developing and

implementing HACCP plan

• Appoint teams to develop plans for specific menus

• Train employees on appropriate monitoring

procedures

• Develop forms and records to track and correct

problems

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Summary: Developing and

Implementing the HACCP Plan

• Develop a time line for HACCP implementation

• Continually apply monitoring, record-keeping, corrective action procedures, etc.

• Regularly schedule verification activities

• Update plan as needed

• Be sure employees understand role of HACCP and their responsibilities

Sample Plan

• A sample HACCP plan can be found under

“other documents” within CARS.

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SY 2017-18

SNA 2019 HACCP Presentation

SY 2019-2020