Haacp Primer

7/27/2019 Haacp Primer

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HACCP PrimerA Summary of the Importanceand Application of HACCP

Principles.

Receiving

Storage

Holding/Serving

Cooking

Preparation


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Questions we willanswer in this Seminar

Why use HACCP in foodservice?

What are my requirements under this law?

What does HACCP mean by "hazard"?

What is a "critical control point"?

What is a "critical limit?

When should temperatures be taken?

How do I begin a hazard analysis? What are the steps in the flow of food?

Why is the flow of food important?

What are common CCP's?


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and How many critical limits are there for each CCP?

What is the purpose of monitoring, and what makes

for successful monitoring?

Why decide corrective actions in advance?

How many records are needed?

How do I verify my HACCP system?

Under what conditions can a regulatory authority

come to verify my HACCP system? What should each employee be trained to do?

Where can I find additional info on HACCP?


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What a Leader in the Foodservice Industry MustKnow About Food Safety

In order to comply with FDA, state and local

Health Department regulations, the person in

charge of any foodservice operation at any given

moment is responsible for knowing and

applying the following information:


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The rights, responsibilities, and authorities

the local food code assigns to employees,

managers, and sanitarians and the local health

department.

Diseases that can be carried or transmitted by

food and the symptoms of those diseases.

Points in the flow of food where hazards can

be prevented, eliminated, or reduced.

What a Leader in the Foodservice Industry Must Know AboutFood Safety


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Correct practices of personal hygiene,

especially handwashing

Prevention of cross-contamination and handcontact with ready-to-eat foods.

Dangers presented to food safety by

untrained, injured or ill employees.



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Controlling the length of time that potentially

hazardous foods remain at temperatures where

disease-causing microorganisms can grow.

Safe cooking temperatures and times for potentially

hazardous foods, such as meat, poultry, eggs and fish.

Safe temperatures and times for the safe refrigerated

storage, hot holding, cooling and rehearing ofpotentially hazardous foods.




Correct procedures for cleaning and sanitizing

utensils all food-contact surfaces.

The poisonous and toxic materials used in the

operation and how to safely store, dispense, use and

dispose of them.

How the operation complies with principles of a

HACCP-based food safety system.




Analyze the biological, chemical, and physical hazards

associated with the production of menu items.

Analyze preparation methods

Identify Critical Control Points (CCP's)

Establish easily identifiable critical limits

HACCP Assumes Food Establishment Ownersand Managers to:



Be sure employees are trained

Monitor and document processes

Periodically verify that the system is producing food as

planned.

HACCP Assumes Food Establishment Ownersand Managers to:



Hazard

Critical Control Point

Critical Limit; and

Monitoring

HACCP Assumes Owners and Managers toUnderstand a Few Terms:



Categories of Hazards are:

- Microorganisms- Chemicals

- Physical Objects

HACCP Definitions-

HAZARD


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Microorganisms are everywhere and they

are too small to see. Microorganisms alsocan produce toxins. What makes them

hazards is the factthat they can grow in

food during preparation, storage, and

holding or their toxins.

HACCP Definitions-

HAZARD- Microorganisms


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Examples of potentially hazardousmicroorganisms are:

- Salmonella - E. coli 0157:H7- Staphyloccuccus arueus - Clostridium Perfringens- Listeriosis - Shigellosis- Norwalk Virus - Campylobacteriosis

- Fungi - Botulism- Viruses - Parasites- Bacilleus Cereus Gastroenteritis

HACCP Definitions-

HAZARD- Microorganisms


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Chemicals are used throughout every

foodservice operation. While chemicals can

play an important role in keeping food safe,they are also potentially hazardous.

Chemicals can contaminate food or food

production surfaces if they spill, spray orsplash on food, or if residues are left on food

contact surfaces.

HACCP Definitions-

HAZARD- Chemicals


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Examples of potentially hazardouschemicals are:

Natural plant toxins

Food additives

Non-food oils

Lead, mercury, heavy metals Sanitizers and cleaners

HACCP Definitions-

HAZARD- Chemicals


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Physical Objects are often parts of food

preparation or presentation. But theybecome potentially hazardous if they are an

unintended part of the food.

HACCP Definitions-

HAZARD- Physical Objects


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Examples of potentially hazardous physicalobjects are:

- Glass - Stones or dirt- Staples - Wood- Plastic - Jewelry- Hair or hair pins - Fingernails or polish chips- Bandage - Rubber

HACCP Definitions-

HAZARD- Physical Objects


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HACCP Definitions-

Critical Control PointThe operation in food processing that

specifically eliminates, prevents, or controls

the identified hazardis known as the critical

control point. Each recipe contains many

control points but there are only a few that

are critical.


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HACCP Definitions-

Critical Limit-The criterion that must be achieved

to guarantee elimination, prevention,or control of an identified hazard is

known as the critical limit.


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HACCP Definitions-The difference between aCritical Control and aCritical Limit

-Example:

The recipe instruction states:Bake to an internal cooking temperature of 165

F for 15 seconds in a 325 oven.

Bake = Critical Control Point

165 for 15 seconds = Critical Limit

325F oven = Critical Limit


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HACCP Definitions-

Critical Limit-Workers must check and document critical

limits. The critical limit must be easy to

understand, quick to carry out, visual, and

instantly measurable.

-Verified time, measured food temperature,

visual monitoring, and physical location of foodare most frequently used as the critical limits in

food establishment HACCP plans.


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HACCP Definitions-

Critical Limit-The most commonly used critical limits

are time and temperature.

-Other critical limits are Aw(water

activity), pH, preservative concentration,

salt concentration, available chlorine orviscosity.)


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WHEN TO TAKE

TEMPERATURESAt a minimum, temperatures should be taken

whenever the food preparer does not know the

temperature of the food or suspects that the foodmay have been exposed to time/temperature

"abuse." This can be defined as food that is

suspected to have been in the "Danger Zone"

(41F - 140F) for more than 30 minutes, or has

otherwise been exposed to improper cooling,

heating or holding.


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WHEN TO TAKE

TEMPERATURESCommon times to take temperatures are:When it is received

After blending

While in long-term storage (a walk-in refrigerator, or

permanent hot box)

Every four hours for cold food

Every two hours for hot food

Every hour for shorter term hold (portable equipment)

Every two hours with every batch of bulk foodPeriodically after cooking food to order

Every hour on a buffet table

At the hottest and coldest point for reheated food.


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MAKE TIME

WORK FOR YOUThe easiest way to assure that time works as a

critical control point in favor of the operation is to

closely control production so food flows

continuously from storage to prep to service with

minimum backups.


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MONITORING

Effectiveness in carrying out HACCP demandssupervisors monitor documentation constantly

and coach monitoring whenever possible.

Observe temperatures being taken, labeling,dating and preparation methods.

Insist upon accuracy.

Workers must correct documentation entry

errors promptly.

Monitoring is both active and dynamic and results

in corrective actions.


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The 7 Principles of HACCP

1. Hazard Analysis

2. Identify the Critical Control Points

3. Establish Critical Control Limits4. Establish Procedures to Monitor the

CCPs

5. Establish the Corrective Action Plan

6. Establish a Record-Keeping System

7. Verify that the HACCP is Working


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1. Hazard AnalysisFirst, begin with a review of menu items and

recipes for foods or ingredients that will support

bacterial growth.

Then, the manager must analyze the flow of

food through the facility by constructing aflowchart to assess the opportunities for

contamination and bacteria growth.


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1. Hazard Analysis- The flow diagram is the path of the food from

specification to service.

- A flow diagram that delineates the steps in the process

from receipt to the customer forms the foundation for

application of the seven principles.

- The significant hazards associated with each step in theflow diagram should be listed along with the proposed

preventative measure to control the hazards.


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1. Hazard AnalysisAs you know, hazards can be biological, chemical or physicaland the analysis of hazards should follow the flow of food

through every phase:

Purchasing specifications Receiving

Preparing Storing

Cooking Holding

Cooling Serving

Reheating


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As you know, a Critical Control Point is a point,

step, or procedure where control can be appliedand a food safety hazard can be prevented,

eliminated, or reduced to an acceptable level.


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CCPs include:

CookingChilling

Sanitation procedures

Recipe Control

Prevention of Cross-Contamination

Employee hygiene


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With ready to eatfoods, CCP's should always

include:

Refrigerated storage

Blending time and temperature

Holding


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With hot foods, CCP's should always include:

Internal temperature of the cooked

item as it is taken from the oven

Holding temperature

Cooling temperature and timeReheating temperature


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Critical Control Points should always be marked

on the flowchart and recipe. Always includesanitation instructions specifying cleaned and

sanitized equipment, clean hands, and

prohibition of hand missing, even if gloves are

worn.


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3. Establish Critical Control Limits

- Critical limits may be thought of as

boundaries of safety for each CCP.

- Each CCP will have one or more

critical limit to assure the prevention orelimination of hazards, or the reduction

of hazards to acceptable levels.


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3. Establish Critical Control Limits

Specific limits must be set on:

Rotation time of food within each

stationPhysical location of food

Specific cooking and holding

temperatures

Operating temperatures of equipment

Chemical concentrations

pH measurements


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4. Establish Procedures to Monitor the

CCPs

Monitoring serves three purposes:

1.Tracking of the system's operation

2. Indicating when loss of control or a

deviation has actually taken place3. Providing written documentation for

use in verifying the HACCP plan


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CCPs

The simplest monitoring process is through:

Visual observation,Taking of food temperatures,

Verifying time,

Measuring concentrations ofchemicals

Measuring pH


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CCPs

- Monitoring means active supervision, not just telling

workers to document.- The most effective monitoring is accomplished by

insisting upon documentation, such as temperature

logs of critical activities.

- Logs must be reviewed daily and sampletemperature readings taken to encourage employees

to record accurate reading and keep thermometers

calibrated.


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Be prepared in advance should

monitoring show that a critical limithas been exceeded.

Each CCP will require a specificcorrective action in the event of a

preparation error.


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Corrective action procedures must be

documented.

The purpose is to recognize and

correct mistakes, not pass them on ordestroy food.


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6. Establish a Record-keeping System

The first written document is the HACCP

plan.

Records must then be generated during

operation that verify preparation steps

throughout the flow of food.

While record keeping takes time, it

ultimately makes the system work.


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6. Establish a Record-keeping System The absence of records almost guarantees

that problems will recur.

Record keeping forces systematic monitoring

on a regular basis.

Managers must determine that logs are keptaccurately, that critical limits are met,

examine corrective action, and retrain

employees when necessary.


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Make the word record a HACCP "recipe."

As part of the recipe, include hygiene steps,cooking and refrigeration temperatures, chill-

down methods, and reheating and holding

temperatures. The recipe is kept as the foundation

document. It is used over and over.


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When a restaurant wants to

make a "special," it simplywrites a one-page HACCP

recipe that specifies the flow

of food, critical temperaturerequirements, and sanitation

instructions.


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Minimally, records should be kept on :

Basic temperatures of food inpreparation every two hours

Cooking points of each batch

Buffet temperatures hourly (ifapplicable)


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First, verify that the CCPs and critical limits are

appropriate. You can ask your sanitarian, orresearch it using the MHEF.org website or other

source if you question your plan.

Make certain that every critical control point andcritical limits meets or exceed the applicable

requirement established by Maryland law.


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Next, determine if your plan is working

effectively.

Review your recipes regularly for accuracy,

ingredient use, and yield.

Check all controls, documentation procedures,

and corrective measures.

Modify the HACCP as the review dictates.


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Always encourage workers to

participate in verifying that the

HACCP system is working so

they will be attuned to

identifying preparation

problems managers mayoverlook.


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Be Aware

Understand that your sanitarian or

local health department official may

ask to see your HACCP plan, the

records you have kept, and the fact

that management is verifying and

taking corrective action if necessary

AT ANY TIME.


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More Help if you need it:

MHEF can supply you with FoodLynx software thatassists in creating HACCP flowcharts. Software is Windows-

based and is recipe driven. It can be purchased for $199.00

through our on-line Product Store at or by calling MHEF at

1-800-874-1313.

MHEF can assist you in creating your HACCP plan. Simply

send us an email to [email protected] or call us at 1-

800-874-1313

MHEF offers seminars on HACCP plan design and

implementation. Click on Classes and Services Training

Calendar to find the next scheduled seminar or call us at 1-

800-874-1313


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More Help if you need it:

MHEFs Online Library has several additional resources forHACCP plan and implementation. Be sure to visit the

Librarys section on Food Safety and HACCP where you

will find the following tools:

HACCP - Its Definition, its History, and its Role

HACCP Preparation Checklist

Factors Most Often Named in Foodborne Outbreaks

Haacp Primer

Documents

Transcript of Haacp Primer