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  • Introduction to HACCPDeveloped by

    Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat. Has anyone heard of HACCP? (Let participants answer, finish by thanking them for their answers).*

  • AgendaFood safetyResponsibilitiesHACCPPrerequisite programsHACCP plans Control measures and CCPs

    *Today, we will discuss the following (read bullet points). It should take about one hour and we will be doing some exercises, to help you learn and so I can get feedback on what you understand

  • Food SafetyPrevention of hazards in foodsPhysicalBiologicalChemicalAllergens

    *Everyone deserves safe food. In previous sessions we have talked about the different types of hazards that can be found in food products. Can anyone give me an example of a physical hazards? (take answers , write on the flipchart). DO we have them in our facility ? How do we control them? , (expand on what they offer) Examples of biological hazards?Examples of chemical hazards? Allergens?

  • Responsibility for food safetyProducer/growerManufacturerDistributorTransporterRetailerConsumer

    As you can see, we have specific responsibilities for the foods we manufacture. But we rely on our suppliers producers and growers to give us safe product, and then we count on the people who distribute and transport the product, the stores and their personnel that sell our products and finally the consumer to handle, cook and serve our product to keep it safe.Can anyone give me an example of something a consumer needs to do to keep our products safe?(Here participants may say keeping milk refrigerated, not thawing meat on the counter, buying groceries at the end of a shopping trip, so the food doesnt sit in a hot car etc.)*

  • Industry ResponsesConsumer education

    HACCP and HACCP based Food safety programs for all sectors

    The food industry provided information to help educate consumers. Such as point of sale information, information on labels, websites with recipes and storage tips. They have also adopted food safety programs that incorporate the principles of HACCP*

  • HACCPazard




    ointWHAT hazards can enter the product?

    Where do these hazards occur?

    How can we control or eliminate these hazards?

    HACCP - Answers 3 questions

    So what is HACCP? HACCP stands for Hazard Analyses Critical Control point and simply put answers three questions: read bullets.*

  • HACCPScience based Step wise process:Identifies hazardsInstalls preventative measures to eliminate or reduce hazards in foods

    Proactive rather than reactiveRisk based

    It is a science based program that works through a step wise process to identify hazards, put in preventative measures to eliminate or reduce particular hazards in their food products. It is proactive not reactive and is based on risk.*

  • HACCPDoes not rely on end product testinghazards not be evenly distributed and can be missed in samplingneed to test large quantitiesproduct would need to be destroyed or reworked

    It does not rely on product testing as most Quality control programs have done in the past. Final product testing does not identify or remove all hazards as the hazards may not be evenly distributed and can be missed in sampling. A large number of products would need to be tested in order to get statistically accurate results and most testing of food is destructive so you would have very large waste numbers.*

  • HACCPStarts from the beginning of the processReceiving of ingredients, packaging

    through process steps to final product and shipping

    HACCP looks at the entire process from the beginning; the receiving of ingredients, packaging through all process steps to final product and shipping. You document the potential hazards and look at control measures. We have discussed some of our control measures at the beginning of todayss session.


  • Pillsburycome 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.

    Developed by Dr. Henry Bauman at Pillsbury in 1960s as part of the space program. As you know it is hard to get medical attention to astronauts in space, so NASA asked Pillsbury to develop a program that could guarantee that the food the astronauts ate would be safe. So HACCP was based on the concept that Pillsbury wanted to come as close to 100% assurance as possible that food products would not be contaminated with pathogens. To do that, they determined that they needed to build safety in and needed control over raw materials, environment and people as early in the system as possible.*

  • ComponentsPre-requiste programHazard analysis

    In order to build safety in, there are two parts to a HACCP program: The prerequisite program and the actual HACCP plan. We will talk about each of these tow programs in detail. We have a HACCP team comprised of (add names here) that have spent time developing our program, so I wont go into the details of how the programs are developed, but will give you highlights only.*

  • PrerequisitesFoundation to a HACCP program

    Includes Good Manufacturing Practices

    Addresses food safety at all stages from receiving to shipping Including indirect hazards

    The prerequisite program is the foundation to a HACCP program. Formerly these were know as Good Manufacturing Practices, which addresss food safety at all stages from receiving to shipping, including the possibility of indirect hazards.


  • Prerequisite programPremisesTransportation and StorageEquipmentPersonnel/TrainingSanitation and Pest ControlRecallAllergen ControlSupplier Quality Assurance

    Our program includes the following elements (Customize here)PremisesTransportation and StorageEquipmentPersonnel/TrainingSanitation and Pest ControlRecallAllergen ControlSupplier Quality Assurance*

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

    *Premises looks at all the various aspects of the physical structure of our facility.- Outside property and building, our neighboring companies dont handle toxic compounds or other things that may impact our products, Design, construction & maintenance- the walls are sound, pests can get in through unprotected doors and windows Lighting there is enough light for people to do their jobs, and that the lights themselves do not present a hazard Ventilation there is sufficient air movement and odours, steam etc are removed Waste disposal- we control our garbage Inedible areas- garbage is separated from good food Employee & sanitary facilities we have enough washrooms and they are equipped with hot water, soap, sanitizer and towels Water/Steam/Ice water is potable.

  • Transportation and StorageFood CarriersTemperature ControlsReceiving and Storage Incoming ingredients and packagingNon-Food Chemicals Finished Product Storage

    *Transportation and storage looks at how materials is stored in the facility and how products are transported to customers. What are some of the activities that you do in this area? They should come up with some of the following:

    Need to do visual inspections Clean packaging if necessaryIf packaging torn or broken, inspect to see if anything is damaged, If everything is okay, then fix add name and date, If not, inform supervisor

    Store foods at the proper temperatures. Discussed bacterial growth in hazard module

  • EquipmentDesign and installation

    Maintenance and Calibration

    *It is important that equipment is suitable for its intended use and is working properly. How do you make sure of that?

    all surfaces that touch the food (food contact surfaces) are non porous, etcHave a good preventative maintenance programCalibrate thermometers, scales, chemical dispensing units

  • PersonnelTrained for their job

    Understand food safety

    People like you and me are on of the most critical pieces in this program. We have discussed before how what we do at work impacts food safety. It is important that all employees are trained to do their job and understand the implications of their actions of food safety.*

  • Sanitation and Pest Control

    SanitationEquipment and UtensilsFloorsLocker roomsLunch roomsWashrooms

    Pest control

    *We have talked in other sessions about why cleaning and sanitation is important. All parts of the facility need to be cleaned on a regular basis. Pest control is also important as pests such as rodents, flies, birds can bring in hazards into our facility. we have good programs in place to keeps those pests out of our facility. But you need to do your part as well, by keeping doors closed, picking up garbage and cleaning as you go.

  • Recall Product identification

    Locating product

    Returning product

    *A recall is the process of identifying, locating and bringing back any food that contains hazards. How can we identify the particular date when a product was made? Participants should be able to say something about a lot code or production code or best before date. Fill in with your company practices.

    So if we get a complaint or know there is something is wrong with a product, we can identify when it was made and then check our records to see what ingredient and their lot codes if necessary were used, what maintenance was done on that day etc. We also have procedures to figure out what other products were affected