HACCP – What is It? Food Safety Management. 22 Nov 07HACCP2 Food Safety - is it expected? Your...
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Transcript of HACCP – What is It? Food Safety Management. 22 Nov 07HACCP2 Food Safety - is it expected? Your...
22 Nov 07 HACCP 2
Food Safety - is it expected?
Your customer/consumer expects that your product is
Free from microbial contamination free from insect/rodent
contamination free from pesticides / chemicals free from physical hazards
Groceries
22 Nov 07 HACCP 3
What Causes Food Safety Incidents
direct causes include biological / physical / chemical hazards
indirect causes are the result of managerial and employee deficiencies
company needs to address changes in people’s behavior to prevent reoccurrence → have the right attitude!
22 Nov 07 HACCP 4
How can We Achieve Better Food Safety in our Product
Think about the best way to do things right
Implement a HACCP plan that protects food going through our plant
Tackle underlying causes of food contamination
Have a clean and sanitary environment
22 Nov 07 HACCP 5
Why do we worry about Food Safety?
Consumers / buyers / governments demand that we produce safe food
Recalls are expensive → can cost jobs
We can get sick our families: children, parents - not
some unknown person in a far away place
22 Nov 07 HACCP 6
How do we achieve food safety in our product?
Be aware of food hazards Biological / chemical / physical
Keep out / minimize food hazards Develop system to ensure food
safety in product
22 Nov 07 HACCP 7
Managing Food Safety
Managing Food Safety is most effectively done through the implementation of a HACCP system utilizing documented references to meet the requirements of BC CDC BC CDC Abbattoir Code of Good
Practices National Meat Code
22 Nov 07 HACCP 8
Brief history of HACCP
HACCP was developed by Pillsbury for the NASA space program in the 1970’s
Codex Alimentarius (FAO) has developed it for international use
Canada refined it in 1992 as theFood Safety Enhancement
Program (FSEP)
22 Nov 07 HACCP 9
Hazard Analysis What are Hazards? Where can they be found? How can they be controlled?
Critical Control Points How do we control hazards?
CCPs – measuring product acceptabilty Prerequisite Programs – creating an
environment to produce safe product
What is HACCP?
22 Nov 07 HACCP 10
Food Safety Hazards
Potential hazards can include: Biological
Microorganisms: bacteria / yeasts / molds / viruses
insects Chemical
Cleaners Lubricants / fuel / hydraulic fluid / coolants pesticides
Physical Glass / plastic / wood / rocks Metals
22 Nov 07 HACCP 11
What is a food safety management system?
A food safety mgt system helps the process & people to produce a safe product by controlling hazards
A food safety mgt system needs: Effective procedures Delegated responsibilities Trained people
22 Nov 07 HACCP 12
What are the components of a food safety program? Programs supporting food safety in the
following areas: Sanitation and Pest Control Preventive Maintenance Traceability / Recall Program
Making employees more knowledgeable Employee Training
Doing things right the first time Standard Operating Procedures Policies
22 Nov 07 HACCP 13
Food Safety Management System Good Manufacturing Practices (GMP) /
Prerequisite Programs must-do / should-do
Operational controls and Standard Operating Procedures (SOP)
HACCP Plan(s) for product(s) Critical Control Points (CCP) must do
Review / verification procedures Self-inspection or audit Government inspection or audit
22 Nov 07 HACCP 14
What are Prerequisite Programs?
They are the foundation of a food safety management system:
1. Premises2. Transportation and
Storage3. Equipment4. Personnel5. Sanitation and Pest
Control6. Recall / Traceability
22 Nov 07 HACCP 15
Having effective Prerequisite Programs
Well maintained premises Proper receiving / storage / shipping
practices Sanitation and pest control programs Well maintained and correctly operated
equipment Properly trained employees Tracking/Recall program
22 Nov 07 HACCP 16
Critical Control Points (CCP) Control Point - A step in the process
where the product can be stopped and a measurement taken
Critical Control Point Measurement is taken to determine if
product is acceptable or not Has corrective actions that:
Bring the process back to acceptablity Takes care of product that is unacceptable
22 Nov 07 HACCP 17
What is FarmCrest doing about HACCP?
Developing a HACCP-based plan for each product with CCPs
Developing Prerequisite Programs Providing employee
training
22 Nov 07 HACCP 18
HACCP and the employee
Observe Good Manufacturing Practices
Know Critical Control Points Who is responsible? Why is it a CCP? Monitoring procedure Frequency of monitoring Keep records as required
22 Nov 07 HACCP 19
Responsibility for record review Plant
management / supervisors
Government inspectors