HACCP and Food Security

HACCP GlossaryJames Flynnwww.haccpnow.com

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HACCP has lots of Technical sounding Terminology that can be a little confusing.

Lets make it easy ....

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HACCP GlossaryHACCPHazardAnalysisCriticalControlPoints

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THE SEVEN PRINCIPLES of HACCP 3. Establish Critical Limits 5. Establish Corrective Actions 6. Establish Verification Procedures 1. Conduct a Hazard Analysis

2. Determine Critical Control Points

4. Establish Monitoring Procedures

7. Document the system

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THE SEVEN PRINCIPLES (..... the Logical Way): If you Decide a Hazard is Critical to food safety thenit needs Limits that are Monitored.

Monitoring rings the Alarm Bell when it findsbad results.

Everything needs to be Documented so we canprove the food is safe for human consumption.Corrective Action is required to bring things undercontrol once more.

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The HACCP Team is the group of people who are responsible for Documenting and Managing the HACCP system. They do the following tasks:HACCP TEAM Train Staff in the use of the system

Carry out tasks to check the HACCP plan is effective, accurate and is being followed by staffThe HACCP Team is usually a group of people with variedknowledge, skill and experience so that a better all roundview of the hazards and their control is possible. Draw up the HACCP plans

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Pesticides in un-washed fruit and vegetables.

Food that is not properly cooked

Food contaminated with Bacteria or Viruses

Food that contains something UNEXPECTED!

Sometimes its something that may make only a FEW people illHAZARDA Hazard is simply something that can HURT you or others ... Like ..

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HAZARD TYPEAll Hazards are either

Physical

Allergenic

ChemicalMicrobial

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HAZARD ANALYSISThis is when we .....Make a LIST of the things that could go wrong

Assess the RISK of each Hazard

WRITE DOWN the Hazards that require CONTROLtogether with the means of CONTROL

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PROCESS FLOW DIAGRAMThis is a diagram shows the steps how a Product is made or produced, the Process Flow Diagram should show how ingredients are received, stored, prepared and transformed into a final product, a simple example is shown below:Goods InwardFrozen StorageChilled StorageDry StoragePrepareCookDefrostServe Customer

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PROCESS STEPA Process Step is when an ingredient of a product or the product itself changes in some way. Process Steps are represented by a box on the Flow Diagram, e.g. Chilled Storage and Cook are Process Steps.Goods InwardFrozen StorageChilled StorageDry StoragePrepareCookDefrostServe Customer

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Proper and thorough COOKING controls BACTERIA by KILLING them.

CONTROL MEASUREA Control Measure is a method of ELIMINATING or REDUCING a Hazard to a safe or ACCEPTABLE level .. for exampleA FRIDGE controls the GROWTH of BACTERIA by lowering the temperature

Separate equipment for Cooked and Raw Foods helps PREVENT CROSS CONTAMINATION

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CRITICAL CONTROL POINTSAfter Hazard Analysis we need to decide which Hazards are CRITICAL to FOOD SAFETY. These are called Critical Control Points or CCPsA Process Step is said to be a CCP When:1. The Process Step is designed to CONTROL the Hazard, e.g. Cooking, Chilled Storage orMetal Detection

2. A LATER Process Step will NOT Eliminate or Reduce the Hazard to an acceptable level.e.g. Once food is Cooked thats the LASTchance to destroy harmful bacteria.

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DECISION TREEA Decision Tree is a series of Questions that are asked about a Hazard to determine if the Process Step is a Critical Control Point or CCP. YesNoQ1. Are Control Measures in place for the hazard?Modify Process StepQ2. Is the Process Step designed to eliminate or reduce the hazard to an acceptable level?Is Control required for Safety?CCPQ3. Could the hazard increase to an unacceptable level?Q4. Does a later Process Step control this hazard?Not CCPNoYesNoNoYesYesNoYes

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CRITICAL LIMIT

Temperature of food in fridge 1-5oC Cooking temperature 75oC for a minimum of 2 minutesCritical Limits are normally decided by use of a DECISION TREE and they should always be MEASURABLE.When we have identified a Critical Control Point using the Decision Tree we need to set Critical Limits. These are values at which the Hazard is known to be reduced to a safe or acceptable level. Some examples are given below:

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MONITORING PROCEDUREA Monitoring Procedure is a planned and documented method for checking that the all CCPs are within their Critical Limits.

Check and record temperature of food in fridge every 4 hrs. Check and record cooking temperature each batch made.Monitoring Procedures result in records that prove food is safe for human consumption. Examples:

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CORRECTIVE ACTIONA Corrective Action is a pre-planned and documented method for re-gaining Control when Monitoring detects values outside their Critical Limits.

Check and record temperature of food in fridge every 4 hrs. Check and record cooking temperature each batch made.All Corrective Actions should be logged in the HACCP Manual and procedures reviewed as a result of the intervention. Examples:Corrective Action: Remove food to alternativefridge, discard suspect food, repair fridge.Corrective Action: Re-cook food until 75oC core temperature is achieved.

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VALIDATIONValidation is a way of checking the EFFECTIVENESS of the HACCP Plan, i.e. Is the HACCP Plan VALID?

Check samples of food after Cooking to ensure there are no harmful bacteria in the food.Proof of Validation should be from a combination of external and internal sources and it should be logged in the HACCP Manual.Examples:EFFECTIVENESS: Having an absence of dangerousbacteria proves that the Control Measure Cookingis effective.EFFECTIVENESS: Low levels of CustomerComplaints prove that food being producedis safe. Check customer complaints records to ensure there has not been a rise in complaints recently.

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VERIFICATIONVerification is a way of checking that the HACCP plan is being used and followed as intended. Review the Process Flow and Hazard Analysis to ensure that it remains accurate.Verification is a way of making sure the HACCP plan is correct and that staff are using it correctly.Examples:Checks: Carry out an Audit to ensurestaff know and are following procedures.Checks: Walk through the Process Flow and ensure it is correct and look for any new hazards. Audit / Observe staff using the correct Monitoring Procedures

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SUMMARY HACCP stands for Hazard Analysis Critical Control Points A HACCP Team normally produces and manages the HACCP system The SEVEN Principles of HACCP mean that we need to IDENTIFY and MONITOR CRITICAL HAZARDS in order to PROVE we are making SAFE FOOD HACCP is based on SEVEN Principles Critical Control Points require Monitoring to ensure the food is SAFE A HACCP Plan needs to be regularly VALIDATED for EFFECTIVENESS A HACCP System needs to be VERIFIED to ensure it remains UP TO DATE

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