HACCP

PRESENTATION

S J ABED & AL SULAIMI CATERING GROUP LLC

Raghavendra Adiga
 HACCP SYSTEM
What is HACCP?
Hazard Analysis
Critical Control Point

Food Safety Management System

It Identifies, Evaluate and Controls

Hazards which are Significant for
Food Safety
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 Prerequisite Programmes

Building and
Equipment design

Cleaning and Sanitization

Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water, ventilation)

Personal Hygiene
Hand Washing
GoodRaghavendra
Hygienic Habits
Adiga
Prerequisite programmes
Maintenance

Waste management

Pest control

Approved
Suppliers Think
Hygiene

Staff Training

Operational Control
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(policy, procedures, work instructions)
 Seven Principles of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

Raghavendra Adiga
 HACCP PRINCIPLES

1. Hazards Analysis
what could go wrong

Identify the hazards that affects the process

Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the hazards

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 FOOD HAZARDS
Physical

Chemical

Biological

Raghavendra Adiga
 HACCP PRINCIPLES
2. Critical Control Points (CCP)

Most important points / steps where

the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level

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 HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable

Eg: Cooking Temperature:

Storing Temperatures:
Food Temperatures:

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 HACCP PRINCIPLES
4. Monitoring System

Setup checks for control measures at

CCP to confirm that the process is
under control and critical limits are
not exceeded

Raghavendra Adiga
 HACCP PRINCIPLES
5. Corrective Action

Decide what to do when

Critical limit is breached.

Raghavendra Adiga
 HACCP PRINCIPLES
6. Verification
Prove that HACCP plan is working

Raghavendra Adiga
 HACCP PRINCIPLES
7. Documentation
Keep records

Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports

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HACCP PROCESS FLOW MAP
PURCHASE

DELIVERY / RECEIPT

STORAGE
DRY CHILLED FROZEN

THAWING
D
I
PREPARATION SERVE COLD S
P
L
A
COOKING CHILLING SERVE COLD Y
/
S
E
R
V
HOT HOLDING RE-HEATING SERVE HOT I
C
E

Raghavendra Adiga
HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
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HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product and date codes
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HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)
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HACCP PROCESS FLOW MAP
Preparation

Hazards
Contamination
Multiplication of Bacteria

Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and work areas
Minimize handling and time keep at room temperature
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HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms

Controls
Cook thoroughly to
Core temperature 75oC

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HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold Cold Hold
Maintain above 63oC Store below 5oC
Cover the food Cover the food

Raghavendra Adiga
HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling
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 Seven Principles of
HACCP
1. Hazards
Analysis
2. Critical Control
Points
3. Critical Limits
4. Monitoring
System
5. Corrective
Action
6. Verification
7. Documentation

Raghavendra Adiga
HACCP PROCESS FLOW MAP
• Purchase
• Delivery
• Storage
• Preparation
• Cooking
• Food holding
• Service

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Questions
?

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The End

Thank
You
Raghavendra Adiga