002 Cat Man Haccp Manual

ADEN/RSM/MAN/CAT/002
Issue date: 10 July 2013

Revision number: 0
Approved by: Area Manager
Issued by: Management Representative
HACCP MANUAL
ADEN REMOTE SITE MANAGEMENT
MAINTENANCE DOCUMENT CONTROL STATUS
Originators Reviewed/Checked By Name &

Version Issued date Originator’s Name & Initials Pages
Department Initials
0 10/07/2013 ERIC MOLLER ERM RSM WHQ 16
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Revision number: 0
TABLE OF CONTENTS
1. INTRODUCTION......................................................................................................................................... 2
2. PURPOSE................................................................................................................................................... 2
3. OUR COMMITMENT................................................................................................................................... 2
4. RESPONSIBILITIES.................................................................................................................................... 2
4.1 DEPARTMENT MANAGERS............................................................................................................... 2
4.2 PROJECT/CAMP MANAGER.............................................................................................................. 2
4.3 QHSE MANAGER................................................................................................................................ 3
4.4 SUPERVISORS................................................................................................................................... 3
4.5 KITCHEN STAFF................................................................................................................................. 3
4.6 ALL EMPLOYEES............................................................................................................................... 3
5. DEFINITIONS.............................................................................................................................................. 4
6. PREREQUISITES FOR THE APPLICATION OF HACCP...........................................................................5
6.1 MANAGEMENT AND SUPERVISION................................................................................................. 5
6.2 FACILITIES.......................................................................................................................................... 6
6.3 SUPPLIER CONTROL......................................................................................................................... 6
6.4 PRODUCTION EQUIPMENT............................................................................................................... 6
6.5 MAINTENANCE, CLEANING AND SANITATION................................................................................6
6.6 PEST CONTROL................................................................................................................................. 7
6.7 WASTE MANAGEMENT...................................................................................................................... 8
6.8 PERSONAL HYGIENE........................................................................................................................ 8
6.9 HEALTH STATUS................................................................................................................................ 8
6.10 PERSONAL BEHAVIOR...................................................................................................................... 9
6.11 CHEMICAL CONTROL........................................................................................................................ 9
6.12 RECEIVING, STORAGE AND TRANSPORT......................................................................................9
6.13 CROSS-CONTAMINATION................................................................................................................. 9
6.14 TRAINING............................................................................................................................................ 9
6.15 AWARENESS AND RESPONSIBILITIES............................................................................................9
ADEN Services Remote Site Management – HACCP Manual

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6.16 INSTRUCTION AND SUPERVISION................................................................................................ 10
6.17 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)..........................................................10
6.18 SITE FOOD SAFETY ORGANIZATIONAL COMMITTEE (HACCP TEAM).......................................10
6.18.1 PROJECT/CAMP MANAGER.................................................................................................... 10
6.18.2 QHSE MANAGER...................................................................................................................... 10
6.18.3 SUPERVISORS......................................................................................................................... 10
6.18.4 HEAD CHEF.............................................................................................................................. 11
6.18.5 SERVICE TEAM LEADER......................................................................................................... 11
6.18.6 STEWARD TEAM LEADER....................................................................................................... 11
6.19 PROCESS FLOW DIAGRAM............................................................................................................ 11
6.19.1 CONDUCT A HAZARD ANALYSIS............................................................................................ 12
6.19.2 IDENTIFY CRITICAL CONTROL POINTS (CCP)......................................................................12
6.19.3 ESTABLISH CRITICAL LIMITS.................................................................................................. 12
6.19.4 ESTABLISH MONITORING PROCEDURES.............................................................................13
6.19.5 ESTABLISH CORRECTIVE ACTIONS......................................................................................13
6.19.6 ESTABLISH RECORDKEEPING PROCEDURES.....................................................................14
6.19.7 ESTABLISH VERIFICATION PROCEDURES...........................................................................14

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ADEN REMOTE SITE MANAGEMENT
HACCP MANUAL
1. INTRODUCTION
Food safety is of paramount importance. The conventional approach to ensuring food quality and safety, which
depends on inspection and testing of end products, has proved to be inadequate in controlling food-borne
disease outbreaks.
Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to process control. It is
designed to prevent the occurrence of problems by ensuring that controls are applied at any point in a food
production system where hazardous or critical situations could occur. Hazards can include biological
(pathological and microbiological), chemical or physical contamination of food products.
2. PURPOSE
This Food Safely (HACCP) plan is being implemented to protect our customers and employees by ensuring
that products and services meet the regulatory requirements of the Food Safety Standards. This Food Safety
Program covers from raw food receiving to food preparation and serving process including the storage and
packaging.
3. OUR COMMITMENT
a. ADEN Remote Sites firmly believes in providing its customers and employees with a safe and healthy
food
b. ADEN Remote Sites wholly accepts its legal duty to comply with the Food Safety Standards and all
related legislation. We expect all suppliers to also have this philosophy
c. Our employees are expected to abide by the policy and all procedures and codes of practice set down
by the management. It expects that they will make every effort to maintain all written procedures
d. It is the aim of ADEN Remote Sites to operate all mining operations food production and food service
with due diligence which is regarded as a top priority
4. RESPONSIBILITIES
4.1 DEPARTMENT MANAGERS
a. Be responsible for implementation, control, monitoring and review of this policy

b. Ensure that all employees are trained in the food handling techniques and the requirements of food
safety
c. Be qualified to implement and review the food safety policy regulations and practices
d. Ensure that all records and systems in relation to food safety are maintained and filed
4.2 PROJECT/CAMP MANAGER
a. Be responsible for the day-to-day implementation and control of food safety

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b. Ensure that all records and systems in relation to food safety are maintained
c. Ensure that employees will follow all personal hygiene rules
d. Ensure that all work areas are kept clean and free from pests
e. Ensure that all employees are trained in the food handling techniques and the requirements of the food
safety policy
f. Be qualified to implement and review the food handling techniques and the requirements of the food
safety policy
4.3 QHSE MANAGER
a. Ensure that ADEN Remote Sites Food Safety Management is communicated to all employees
b. Ensure the on-going implementation of the policy and the procedures detailed in the Food Safety
Management
c. Liaise with the Head Chef to ensure that all the appropriate record logs are completed and up to date
d. Ensure the implementation of food safety Training Policy and maintenance of training records
e. Do the revision of the assessment of food safety risks as necessary
f. Conduct a quarterly audit and inspection based on this policy
4.4 SUPERVISORS
a. Food safety standards in the catering and the provision of information and training to all catering staff
b. Adequately supervising all catering staff and making them aware of the requirements of this policy
c. That catering staff present themselves for work with clean work clothes and high standards of personal
hygiene
d. Reminding catering staff that they must report immediately if they are suffering from illness or any
symptoms of stomach disorders, diarrhea or vomiting
e. Food safety procedures and record logs are implemented and monitored
4.5 KITCHEN STAFF
a. Be responsible for food safety in the kitchen, preparation and storage areas
b. Be qualified to implement the food handling techniques and the requirements of the food safety policy
c. Complete all records and systems in relation to food safety in the kitchen, preparation, receiving and
storage areas as directed
d. Abide by all personal hygiene rules
e. Report incidents that impact on the quality of food, to the project/camp manager (e.g. sightings of
pests, malfunctioning or defective appliances, etc)
f. Keep all work areas clean and free from pests
g. Be trained in food handling techniques and the requirements of the food safety policy
h. Report to the project/camp manager if they are suffering from any communicable disease
4.6 ALL EMPLOYEES
a. Maintain the highest standards of personal hygiene

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b. Be available for training when requested within their work time

c. Report to their supervisor immediately if they, or any member of their household, are suffering from
symptoms of stomach disorders, diarrhea or vomiting
d. Abide by the Food Safety Policy regulations and practices
e. Keep work areas and equipment clean
f. Report incidents that impact on the quality of food, to the manager (e.g. sightings of pests,
malfunctioning or defective appliances, etc)
g. Report to their supervisor if they are suffering from any communicable disease
5. DEFINITIONS
a. Control measure - A measure taken to control a food safety hazard, eg time and temperature limits
b. Control Point (CP) - A point in the food production process at which control measures are advisable.
However, loss of control may not lead to an unacceptable health risk. This process may be monitored
c. Core product temperature - The internal temperature of a product. It is taken at the thickest point
d. Corrective action - Corrective action is the set of procedures to be followed when a variation occurs
in the production process, for example when the internal temperature of cooked roast chicken has not
reached 75ºC, the corrective action is to return it to the oven and bring up to temperature
e. Critical Control Point (CCP) - A point in the food production process at which loss of control may
result in an unacceptable health risk. This process must be monitored
f. Critical limit - The minimum standard (of the control measure) that has to be met to control the
hazard, eg cooking to 75ºC
g. Cross-contamination - The transferring of micro-organisms from raw foods (usually animal foods) to
cooked or ready to serve foods
h. Food handling - Basic handling and inspection, preparation, cooking, cooling, processing, display,
packaging, storage and transportation
i. Food Hygiene Manual - It is the key document for a food safety program. It demonstrates how
processes are analyzed to identify potential hazards and how each potential hazard may be controlled.
It contains all the food safety instructions for staff, suppliers and contractors and details the
responsibilities of all employees to ensure that food safety is maintained
j. HACCP - HACCP stands for Hazard Analysis Critical Control Point. HACCP is a system that records
critical points throughout the process of food production and could be applied to any food service
operation
k. Hazard - A biological, chemical or physical risk that may cause a food to become unsafe
l. Non-hazardous foods - Foods that do not normally support the growth of food-poisoning bacteria, such
as:
 Fruit
 Vegetables
 Unfilled cakes and pastries
 Dry stores, e.g. flour, sugar, rice etc
m. Potentially hazardous foods - Foods that is capable of supporting the growth of food-poisoning
bacteria:
 Meat
 Fish
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 Chicken
 Small goods
 Milk & milk products
 Cream
 Eggs — out of their shell
 Cooked rice
 Cooked pasta
 Soy bean products
 Salads
n. Ready to cook hazardous foods - foods that require cooking and are capable of supporting the
growth of food-poisoning bacteria:
 Meat
 Chicken
 Fish
o. Ready to serve hazardous foods - foods that do not require cooking and are capable of supporting
the growth of food-poisoning bacteria:
 Meat (for raw meat dishes)

 Fish (for raw fish dishes)
 Small goods
 Milk
 Milk products
 Cream
 Eggs — out of their shell
 Cooked rice
 Cooked pasta
 Unpasteurized fruit juice
 Soy bean products
 Salads
6. PREREQUISITES FOR THE APPLICATION OF HACCP
The prerequisite for the proper development and implementation of an effective HACCP system is a solid
foundation of hygiene measures, conditions and requirements. This is usually accomplished through the
application of a permanent food hygiene program, which should be designed, implemented, monitored, and
reviewed effectively.
6.1 MANAGEMENT AND SUPERVISION
Though the type of control and supervision needed depends on the size of the business, the nature of its
activities and the types of food involved. ADEN Remote Sites managers and supervisors, who are responsible
to ensure the quality and safety of food products, have enough knowledge of food hygiene principles and
practices that enables them to judge potential risks, take appropriate preventive and corrective action, and
ensure that effective monitoring and supervision takes place.

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6.2 FACILITIES
Effective hazard control requires attention to good hygienic design and construction, appropriate location, and
the provision of adequate facilities. Depending on the nature of the operations and the risks associated with
them, premises, equipment and facilities should be located, designed and constructed to ensure that:
a. The establishment is located, constructed and maintained in accordance with sanitary design
principles
b. There is a linear (one way) product flow and traffic control to minimize direct or indirect cross-
contamination from raw to cooked materials
c. Other forms of contamination are minimized
d. Design and layout permit appropriate maintenance, cleaning and disinfection and minimize airborne
contamination
e. Surfaces and materials, in particular those in contact with food, are non-toxic and, where necessary,
suitably durable and easy to maintain and clean
f. Where appropriate, suitable facilities are available for temperature, humidity and other controls
g. Effective pest control measures are in place
6.3 SUPPLIER CONTROL
ADEN Remote Sites identified and specified quality and safety requirements of incoming materials used
directly in food preparation, such as raw materials (e.g. meat, fish, poultry, etc.), ingredients and materials
used in cleaning, disinfection and packaging, and should not accept any material if it contains hazards, or
decomposed or extraneous substances.
Raw materials or ingredients are inspected and sorted before processing. Only sound, suitable raw materials
or ingredients are used. Stocks of raw materials and ingredients are subject to effective store and stock
control. Proper supplier control has proper documentation of specifications for ingredients and packaging
materials, and a supplier approval system is in place that culminates in the preparation of an approved supplier
list.
6.4 PRODUCTION EQUIPMENT
Equipment and containers coming into contact with food must have the following characteristics:
a. They must be designed and constructed to ensure that they can be adequately cleaned, disinfected
and maintained to avoid the contamination of food
b. They must be manufactured from non-toxic materials
c. They must be durable and portable or capable of being disassembled to allow for maintenance,
cleaning, disinfection, monitoring and other reasons, for example to facilitate inspection for pests
d. They must be located so that they:
 Permit adequate maintenance and cleaning

 Function in accordance with their intended use
 Facilitate good hygiene practices, including monitoring
6.5 MAINTENANCE, CLEANING AND SANITATION
a. Facilities must have an adequate supply of hot and cold potable water where appropriate.
Establishments and equipment must be kept in an appropriate state of repair and condition in order to:
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b. Facilitate all sanitation procedures

c. Function in accordance with their intended use, particularly at critical steps
d. Prevent physical contamination of food, e.g., from metal shards, flaking plaster, debris or chemicals
e. Cleaning must remove food residues and dirt, which may be a source of contamination. Disinfection of
utensils and equipment is necessary after cleaning
f. Chemicals used in cleaning are handled and used carefully and in accordance with manufacturers’
instructions, and stored separately from food in clearly identified containers to avoid the risk of
contaminating food
g. Physical methods such as heat, scrubbing, turbulent flow, or vacuum cleaning, and chemical method
using detergents, alkalis or acids are used separately or in combination
h. Cleaning procedures involve, where appropriate:
 Removing debris from surfaces

 Application of a detergent solution to loosen soil and bacterial film
 Rinsing with water that complies with local or international standards for drinking water
 Dry cleaning or other appropriate methods for removing and collecting residues and
debris
 Disinfection (where necessary)
i. Cleaning and disinfection programs ensure that all parts of the establishment are appropriately clean,
including the cleaning of equipment used for cleaning. They are continually and effectively monitored
for their suitability and effectiveness and documented to specify:
 Areas, items of equipment and utensils to be cleaned

 Responsibility for particular tasks
 Method and frequency of cleaning
 Monitoring arrangement
6.6 PEST CONTROL
a. Effective pest control is in operation at all times, because pests pose a major threat to the safety and
suitability of food. Pest infestations can occur where there are breeding sites and a supply of food, so
good hygiene practices is employed to avoid creating an environment conducive to pests. Good
sanitation, inspection of incoming materials, and good monitoring can minimize the likelihood of
infestation and thereby limit the need for pesticides
b. Access prevention - Buildings are kept in good repair and condition. Holes, drains and other places
where pests are likely to gain access are kept sealed. Wire mesh screens, for example on open
windows, doors and ventilators, can reduce the problem of pest entry
c. Harborage and infestation - The presence of food and water encourages pest harborage and
infestation. Food sources are stored in pest-proof containers and/or stacked above the ground and
away from walls. Food premises are kept clean, inside and out. Where appropriate, refuse must be
contained in covered, pest-proof receptacles
d. Monitoring and detection - Establishments and surrounding areas are regularly examined for evidence
of infestation
e. Eradication of pests - Infestations are dealt with immediately and without adversely affecting food
safety or suitability. Treatment with chemical, physical or biological agents are carried out without
posing a threat to the safety or suitability of the food

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6.7 WASTE MANAGEMENT
Adequate drainage and waste disposal systems and facilities are provided. They are designed and constructed
in such a way that the risk of contaminating food or the potable water supply is eliminated. Suitable provision is
made for the removal and storage of waste. Wastes are not allowed to accumulate in food handling, food
storage, and other working areas and the adjoining environment. Waste stores are kept appropriately clean.
6.8 PERSONAL HYGIENE
Individuals who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses or
conditions, or who behave inappropriately can contaminate food and transmit illness to consumers. To ensure
that those who come directly or indirectly into contact with food are not likely to contaminate it personal
hygiene are practiced by:
a. Maintaining an appropriate degree of personal cleanliness

b. Behaving and operating in an appropriate manner, e.g., by avoiding jesting and joking
c. Hygiene facilities must be available to ensure that an appropriate degree of personal hygiene can be
maintained. Where appropriate, facilities should include:
d. Wash basins and a supply of hot and cold or suitably temperature-controlled water
e. Soap and paper towels
f. Lavatories of appropriate hygienic design
g. Adequate changing facilities for personnel
Such facilities must be suitably located and designated. All employees must follow the requirements for
personal hygiene. Food handlers must maintain a high degree of personal cleanliness and wear suitable
protective clothing, head covering, and footwear. Cuts and wounds must be covered by a visible waterproof
dressing. Personnel must always wash their hands when personal cleanliness may affect food safety, for
example:
 At the start of food handling activities

 Immediately after using the lavatory
 After handling raw food or any contaminated material
6.9 HEALTH STATUS
Employees known or suspected to be suffering from, or to be a carrier of, a disease or illness likely to be
transmitted through food are not be allowed to enter any food handling area if there is a likelihood of them
contaminating the food. Any employees so affected must immediately report illness or symptoms of illness to
the management. A medical examination of a food handler is to be carried out if a food handler shows any
clinical or epidemiological symptoms. Conditions that must be reported to management for medical
examination and/or possible exclusion from food handling can be considered include:
 Jaundice
 Diarrhea
 Vomiting
 Fever
 Sore throat with fever
 Visibly infected skin lesions (boils, cuts, etc.)
 Discharges from the ear, eye or nose

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6.10 PERSONAL BEHAVIOR
People engaged in food handling activities must refrain from behavior that could result in contamination of
food, for example:
 Smoking
 Spitting
 Chewing or eating
 Sneezing or coughing over unprotected food
Personal effects such as jewelry, watches, pins or other items must not be worn or brought into food handling
areas if they pose a threat to the safety and suitability of food.
6.11 CHEMICAL CONTROL
Documented procedures are in place to ensure the segregation and proper use of non-food chemicals in the
kitchen. These include cleaning chemicals, fumigants, and pesticides or baits used in or around the kitchen.
6.12 RECEIVING, STORAGE AND TRANSPORT
All raw materials (e.g. Meat, fish, poultry, etc) and products (e.g. cooked foods, salad, bread, etc.) Must be
stored under sanitary conditions and the proper environmental conditions (such as correct temperature and
humidity) to ensure their safety and wholesomeness.
6.13 CROSS-CONTAMINATION
Pathogens can be transferred from one food to another, either by direct contact or by food handlers, contact
surfaces, or the air. Raw, unprocessed food should be effectively separated, either physically or in time, from
ready-to-eat foods, with effective intermediate cleaning or, where appropriate, disinfection. Access to food
preparation areas is to be restricted or controlled. Employees and visitors may need to put on clean protective
clothing including footwear and wash their hands before entering. Surfaces, utensils, equipment, fixtures, and
fittings must be thoroughly cleaned and, where necessary, disinfected after raw food, particularly meat and
poultry, has been handled or processed.
6.14 TRAINING
Any employees engaged in food operations that come directly or indirectly into contact with food are trained
and/or instructed in food hygiene to a level appropriate to the operations they are to perform. ADEN Remote
Sites believes that inadequate hygiene training, instruction or supervision can pose a potential threat to the
safety of food and its suitability for consumption.
6.15 AWARENESS AND RESPONSIBILITIES
All personnel are aware of their roles and responsibilities in protecting food from contamination or
deterioration. Food handlers have the necessary knowledge and skills to enable them to handle food
hygienically. Those who handle strong cleaning chemicals or other potentially hazardous chemicals are
instructed in safe handling techniques.
Factors to take into account in assessing the level of training required include:
a. The nature of the food, in particular its ability to sustain growth of pathogenic or spoilage
microorganisms
b. The manner in which the food is handled and packed, including the probability of contamination
c. The extent and nature of processing or further preparation before final consumption

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d. The conditions under which the food will be stored and the expected length of time before
consumption
6.16 INSTRUCTION AND SUPERVISION
Periodic assessments of the effectiveness of training and instruction programs must be made, as well as
routine supervision and checks to ensure that procedures are being carried out effectively. Managers and
supervisors have the necessary knowledge of food hygiene principles and practices able to judge potential
risks and take the necessary action to remedy deficiencies.
6.17 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
When dealing with foods, hazards associated with physical contamination, such as nuts, bolts, and metal
shavings, and foods containing hazardous chemicals, such as pesticides or strong cleaning compounds, can
certainly be very serious. However, the most serious hazard associated with food products is contamination
with microorganisms that can lead to food-borne illnesses and poisonings.
The lack of proper food handling procedures could lead to very drastic situations concerning food borne
microorganisms, toxic chemicals, and physical contaminants.
HACCP is a concept as well as a method of operation. When it comes to pathogens, “sight, smell, and taste”
just do not get it done. We must have control over the process, the raw materials, the environment, and the
people, beginning as early in the food production system as possible. A very important component of the
HACCP system is the change between past and future regulatory oversight. Having a HACCP plan will:
a. Improve operation from the regulatory standpoint and provide for the safety of food products
b. Reduce the chance for food-borne illness
c. Identify and document where corrections need to be made
d. Thoroughly review of operation specifically for food safety and place controls on those areas of
concern
6.18 SITE FOOD SAFETY ORGANIZATIONAL COMMITTEE (HACCP TEAM)
6.18.1 PROJECT/CAMP MANAGER
 Over-all Site Food Safety in-charge

 Conducts timely Site Food Safety Review
 Follow-ups and Monitor Site Food Safety programs implementation
 Makes a monthly review and evaluation reports
6.18.2 QHSE MANAGER
 Conducts timely scheduled Site Food Safety Inspection and Audit

 Conducts regular on-site Food Safety training to employees
 Completes monthly inspection report submitted to Project/Camp Manager
6.18.3 SUPERVISORS
 Completes and Updates Site Food Safety records

 Implement Site Food Safety programs
 Ensure that Site Food Safety programs are diligently practice by all employees

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 Conducts a daily monitoring of Site Food Safety practices and make necessary report
when there is a violation of this policy
 Makes a monthly progress report submitted to Project/Camp Manager
6.18.4 HEAD CHEF
 Implements Kitchen Food Safety programs

 Trains and Re-trains kitchen staff in Food Safety standards
6.18.5 SERVICE TEAM LEADER
 Implements Service Food Safety programs

 Trains and Re-trains service staff in Food Safety standards
6.18.6 STEWARD TEAM LEADER
 Implements Cleaning Food Safety programs

 Trains and Re-trains stewarding/cleaning staff in Food Safety standards
6.19 PROCESS FLOW DIAGRAM
Raw Materials Received
Storage
Preparation
Cooking
Cooling / Holding

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6.19.1 CONDUCT A HAZARD ANALYSIS
Conducting a hazard analysis is generally considered to be a two-step process. The first step is to identify the
threats to human health, which might be introduced into meat and poultry products as those products are
produced. These hazards are usually grouped into three categories: Biological (including microbiological),
Chemical, and Physical.
a. Three types of hazards:
Biological (B) — Biological hazards are living organisms that can make food unsafe to eat. Biological hazards
are frequently associated with the raw materials from which meat and poultry products are made, including the
animals and birds, which are primary components. However, biological hazards may be introduced during the
processing of meat and poultry products: from the people who are involved in the processing; from the
environment in which the foods are processed; from other ingredients in the products; or from the processes
themselves. Biological hazards are primarily concerned with pathogenic bacteria, such as Salmonella,
Staphylococcus Aureus, Campylobacter jejuni, Clostridium perfringens, Clostridium botulinum, Listeria
monocytogenes, and Escherichia coli O157:H7; also should consider Trichinella sprialis, and other parasites,
as well as potential pathological concerns.
Chemical (C) — Chemical hazards may be the result of something naturally occurring in foods or added
during the processing of foods. Harmful chemicals have been associated with both acute cases of food borne
illness and chronic illness.
Naturally occurring chemical hazards are those that are natural constituents of foods and not the result of
environmental, industrial, or other contamination. They include aflatoxins, mycotoxins and shellfish toxins.
Added chemical hazards are those which are intentionally or sometimes unintentionally added to food during
the growing, harvesting, storage, processing, packaging, or distribution phases of production. This group of
chemical hazards is very broad and might include components of animal feed or drinking water, animal drugs,
pesticides, food ingredients themselves, or chemicals used in the processing establishment such as lubricants,
cleaners, paints, and coatings.
Physical (P) — A physical hazard is a physical component of a food that is unexpected and may cause illness
or injury to the person consuming the food. Foreign materials such as glass, metal, or plastic are familiar
physical hazards in meat and poultry products, usually found because a process or a piece of equipment has
not been properly controlled while the food was being produced.
The second step in performing a hazard analysis is to identify preventive measures that could be used to
control each hazard. Preventive measures are the physical, chemical, or other means that can be used to
control a food safety hazard. More than one preventive measure may be needed to control a food safety
hazard and more than one food safety hazard may be controlled by a specific preventive measure.
6.19.2 IDENTIFY CRITICAL CONTROL POINTS (CCP)
a. A Critical Control Point (CCP) is defined as “the last point, step, or procedure in a food process at
which control can be applied and, as a result, a food-safety hazard can be prevented, eliminated, or
reduced to acceptable levels”
b. For every significant hazard identified, there must be at least one corresponding CCP to control the
hazard, although more than one hazard may be controlled at a CCP
c. The Critical Control Point (CCP) for a Hazard may occur at or later in the Process Step
6.19.3 ESTABLISH CRITICAL LIMITS
This step involves establishing a criterion that must be met for each preventive measure associated with a
CCP. Critical limit defines as the maximum or minimum value to which a physical, biological, or chemical
hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the
occurrence of the identified food safety hazard. Critical limits are the boundaries of safety for preventive
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measures put in place at CCPs. There are two types of critical limits. A critical limit can be an upper limit where
a set amount or level cannot be exceeded. A critical limit can also be a lower limit where a minimum amount is
required to produce the safe effect.
EXAMPLE
Process Step Hazard Number Description Critical Limits
Receiving Fish CCP – 1B Receiving of frozen No individual fish shall be accepted that
and fresh fish exceeds 5°C internal temperature
No individual fish shall be accepted that
exhibits sensory decomposition or
excessive physical deterioration
6.19.4 ESTABLISH MONITORING PROCEDURES
a. Establish procedures for using the results of monitoring to adjust the process and maintain control
b. Monitoring procedures are those things, which are done routinely, either by employee or by
mechanical means, which, measure the process at a given CCP, and create a record for future use.
Some monitoring procedures are employee observations or checks, such as checking the
documentation accompanying incoming materials
c. Some monitoring procedures are records from instruments, such as recording thermometers
Continuous monitoring is always preferred when it is feasible. There are several issues to consider when
deciding the frequency of non-continuous monitoring checks; the most important is that the procedures must
be performed sufficiently often to accurately reflect that the process is under control.
6.19.5 ESTABLISH CORRECTIVE ACTIONS
Establish corrective action to be taken when monitoring indicates that there is a deviation from an established
critical limit.
HACCP is a preventive system to correct problems before they affect the safety of the food. Since all failures
for Critical Limits cannot be anticipated, enter under Corrective Actions:
 CCP under control

 Disposition of noncom plying product determined
 Cause corrected to prevent recurrence
 Maintain records
Corrective Actions forms may be created to address:
a. Identification and elimination of the cause of the deviation

b. Assurance that the CCP will be under control after the corrective action is taken
c. Establishment of measures to prevent recurrence
d. Procedures to prevent the introduction into commerce of any product that is injurious to health or
otherwise adulterated as a result of the deviation
e. Provisions for the signature of the person approving the Corrective Action. Each Corrective Action
should be entered onto a separate form to be available for review by management and any regulatory
agency

14
Revision number: 0
EXAMPLE
Process Step Hazard Number Process Step Corrective Actions
Receiving Fish CCP – 2B Receiving of frozen Review transport procedures
and fresh fish
6.19.6 ESTABLISH RECORDKEEPING PROCEDURES
a. Establish effective record-keeping procedures that document the HACCP system.

b. Even though employees often complain about it, recordkeeping is an essential feature of a HACCP
system and must be planned and carried out as carefully as any other element
c. This principle requires the development and maintenance of records about both plan development and
the operation of the system
EXAMPLE
Process Step Hazard Number Process Step Records
Receiving Fish CCP – 3B Receiving of frozen Receiving goods log book
and fresh fish
6.19.7 ESTABLISH VERIFICATION PROCEDURES
Establish procedures to verify that the HACCP system is working correctly. Verification uses methods,
procedures, or tests in addition to those used in monitoring to see whether the HACCP system is in
compliance with the HACCP plan or whether the HACCP plan needs modification. By doing these verifications,
ADEN Remote Sites will initially evaluate the operation of the HACCP system and then maintain an updated
and effective HACCP system.
Validation is the initial phase in which the plan is tested and reviewed. The choices made while working
through the preliminary steps and HACCP principles must be repeatedly tested and shown to prevent or
control identified hazards in the “real world”. In this phase, microbial or residue testing can be used effectively
to verify that the process is in control and is producing acceptable results. Such testing provides clear evidence
that the techniques and methods adopted by the company to control hazards are not just effective in theory but
will work in this specific operation.
Ongoing verification ensures that the HACCP plan is working effectively on a day-to-day basis. This type of
verification includes such tasks as calibrating monitoring instruments, observing monitoring activities and
corrective actions, and reviewing HACCP records to see that they are being made and kept according to the
plan.
Reassessment is an overall review of the plan that must be performed at least annually, or whenever any
changes occur that could affect the hazard analysis or alter the HACCP plan. Reassessment is similar to
validation in that it considers whether the plan is adequate in general rather than focusing on the plan's daily
operations. It is also similar to validation in that it must be done by a HACCP trained person.
EXAMPLE
Process Step Hazard Number Process Step Verification
Receiving Fish CCP – 4B Receiving of frozen Review monitoring and corrective action
and fresh fish records weekly
Verify monitoring and corrective action
records monthly
Check accuracy of thermometer daily
A supplier delivery assurance certificate

should be filled out for each site delivery

15

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ADEN/RSM/MAN/CAT/002

Issue date: 10 July 2013

ADEN REMOTE SITE MANAGEMENT

MAINTENANCE DOCUMENT CONTROL STATUS

Originators Reviewed/Checked By Name &

0 10/07/2013 ERIC MOLLER ERM RSM WHQ 16

Approvals Signature Approval Date Document Control Level Issued for

4.1 DEPARTMENT MANAGERS............................................................................................................... 2

4.2 PROJECT/CAMP MANAGER.............................................................................................................. 2

4.3 QHSE MANAGER................................................................................................................................ 3

4.5 KITCHEN STAFF................................................................................................................................. 3

4.6 ALL EMPLOYEES............................................................................................................................... 3

6. PREREQUISITES FOR THE APPLICATION OF HACCP...........................................................................5

6.1 MANAGEMENT AND SUPERVISION................................................................................................. 5

6.3 SUPPLIER CONTROL......................................................................................................................... 6

6.4 PRODUCTION EQUIPMENT............................................................................................................... 6

6.5 MAINTENANCE, CLEANING AND SANITATION................................................................................6

6.6 PEST CONTROL................................................................................................................................. 7

6.7 WASTE MANAGEMENT...................................................................................................................... 8

6.8 PERSONAL HYGIENE........................................................................................................................ 8

6.9 HEALTH STATUS................................................................................................................................ 8

6.10 PERSONAL BEHAVIOR...................................................................................................................... 9

6.11 CHEMICAL CONTROL........................................................................................................................ 9

6.12 RECEIVING, STORAGE AND TRANSPORT......................................................................................9

6.15 AWARENESS AND RESPONSIBILITIES............................................................................................9

ADEN Services Remote Site Management – HACCP Manual

6.16 INSTRUCTION AND SUPERVISION................................................................................................ 10

6.17 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)..........................................................10

6.18 SITE FOOD SAFETY ORGANIZATIONAL COMMITTEE (HACCP TEAM).......................................10

6.18.1 PROJECT/CAMP MANAGER.................................................................................................... 10

6.18.2 QHSE MANAGER...................................................................................................................... 10

6.18.4 HEAD CHEF.............................................................................................................................. 11

6.18.5 SERVICE TEAM LEADER......................................................................................................... 11

6.18.6 STEWARD TEAM LEADER....................................................................................................... 11

6.19 PROCESS FLOW DIAGRAM............................................................................................................ 11

6.19.1 CONDUCT A HAZARD ANALYSIS............................................................................................ 12

6.19.2 IDENTIFY CRITICAL CONTROL POINTS (CCP)......................................................................12

6.19.3 ESTABLISH CRITICAL LIMITS.................................................................................................. 12

6.19.4 ESTABLISH MONITORING PROCEDURES.............................................................................13

6.19.5 ESTABLISH CORRECTIVE ACTIONS......................................................................................13

6.19.6 ESTABLISH RECORDKEEPING PROCEDURES.....................................................................14

6.19.7 ESTABLISH VERIFICATION PROCEDURES...........................................................................14

ADEN Services Remote Site Management – HACCP Manual

ADEN REMOTE SITE MANAGEMENT

4.1 DEPARTMENT MANAGERS

a. Be responsible for implementation, control, monitoring and review of this policy

4.2 PROJECT/CAMP MANAGER

a. Be responsible for the day-to-day implementation and control of food safety

4.3 QHSE MANAGER

4.5 KITCHEN STAFF

4.6 ALL EMPLOYEES

a. Maintain the highest standards of personal hygiene

b. Be available for training when requested within their work time

 Meat (for raw meat dishes)

6. PREREQUISITES FOR THE APPLICATION OF HACCP

6.1 MANAGEMENT AND SUPERVISION

ADEN Services Remote Site Management – HACCP Manual

6.3 SUPPLIER CONTROL

6.4 PRODUCTION EQUIPMENT

 Permit adequate maintenance and cleaning

6.5 MAINTENANCE, CLEANING AND SANITATION

b. Facilitate all sanitation procedures

 Removing debris from surfaces