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Introduction to HACCP

Developed by. Introduction to HACCP. Agenda. Food safety Responsibilities HACCP Prerequisite programs HACCP plans Control measures and CCPs. Food Safety. Prevention of hazards in foods Physical Biological Chemical Allergens. Responsibility for food safety. Producer/grower

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Introduction to HACCP

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  1. Developed by Introduction to HACCP

  2. Agenda • Food safety • Responsibilities • HACCP • Prerequisite programs • HACCP plans • Control measures and CCPs

  3. Food Safety Prevention of hazards in foods • Physical • Biological • Chemical • Allergens

  4. Responsibility for food safety • Producer/grower • Manufacturer • Distributor • Transporter • Retailer • Consumer

  5. Industry Responses • Consumer education • HACCP and HACCP based Food safety programs for all sectors

  6. HACCP - Answers 3 questions azard nalysis ritical ontrol oint • WHAThazards can enter the product? • Where do these hazards occur? • Howcan we control or eliminate these hazards? H A C C P

  7. HACCP • Science based • Step wise process: • Identifies hazards • Installs preventative measures to eliminate or reduce hazards in foods • Proactive rather than reactive • Risk based

  8. HACCP • Does not rely on end product testing • hazards not be evenly distributed and can be missed in sampling • need to test large quantities • product would need to be destroyed or reworked

  9. HACCP • Starts from the beginning of the process • Receiving of ingredients, packaging • through process steps • to final product and shipping

  10. Pillsbury “come 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….”

  11. Components • Pre-requiste program • Hazard analysis

  12. Prerequisites • Foundation to a HACCP program • Includes Good Manufacturing Practices • Addresses food safety at all stages from receiving to shipping • Including indirect hazards

  13. Prerequisite program • Premises • Transportation and Storage • Equipment • Personnel/Training • Sanitation and Pest Control • Recall • Allergen Control • Supplier Quality Assurance

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

  15. Transportation and Storage • Food Carriers • Temperature Controls • Receiving and Storage • Incoming ingredients and packaging • Non-Food Chemicals • Finished Product Storage

  16. Equipment • Design and installation • Maintenance and Calibration

  17. Personnel • Trained for their job • Understand food safety

  18. Sanitation and Pest Control • Sanitation • Equipment and Utensils • Floors • Locker rooms • Lunch rooms • Washrooms • Pest control

  19. Recall • Product identification • Locating product • Returning product

  20. Allergen control • Identification of Allergens • Control of allergens • Special handling • Segregate • Special sanitation procedures • Rework • Proper labelling

  21. Supplier Quality Assurance • Vendor approval process • Product specifications • Inspect incoming materials

  22. Now on to the HACCP plan ….

  23. Sequence of 12 Steps • Assemble HACCP team • Describe product • Identity intended use • Construct process flow and plant schematic • On site verification of flow and schematic • List hazards associated with each process step (principle #1)

  24. Sequence of 12 steps 7. Apply HACCP decision tree to determine CCP’s (Principle #2) • Establish critical limits (Principle #3) • Establish monitoring procedures (Principle #4) • Establish deviation procedures (Principle #5) • Establish verification procedures (Principle #6) 12. Establish record keeping/documentation forprinciples 1 - 6 (Principle #7)

  25. HACCP team People chosen that have expertise in different areas: • Production • Shipping • Quality Assurance • Sanitation • Maintenance • Sales

  26. Product Description • Product Name(s) • Important Product Characteristics • How it is to be used • Packaging • Shelf Life • Where it will be sold • Labelling Instructions • Special Distribution Control • Specific Ingredients

  27. Define the processing steps

  28. Construct Plant Schematic Your Establishment’s Plant Schematic Here

  29. Determine hazards • Look at each input- ingredients • Determine possible hazards • How are they controlled?

  30. CCPs • Critical control points • Place where you can prevent, remove or reduce a hazard • if there is not step in the process that can eliminate or reduce the hazards- use labelling, cooking instructions to inform how control can be achieved

  31. Our CCPS • Metal detector • Metal is a hazard in our facility • Not fully controlled by any prerequisite program • Metal detectors specifically designed identify product containing metal • That product can be removed • No other step will remove the metal

  32. CCPs What is your role? • Monitor • Look, smell, measure • Record • Corrective actions • Verify • Monitor people doing activity • Take corrective actions when necessary • Complete records properly

  33. Practical application

  34. On the job..... • Watch for hazards and remove any that you find • If you are involved in CCP monitoring: • Perform your checks as required: • according to procedure • on time

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