HACCP and Laboratory

Guidelines
Hazard Analysis and Critical Control Points (HACCP)

• HACCP System requires that potential hazards

are indentified and controlled at specific points
in the process.
Hazard- A biological, chemical, or physical agent that is reasonably likely to
cause illness or injury in the absence of its control.
1. Biological Hazards - refers to the danger of food contamination by
disease-causing microorganism.

a. Bacteria
b. Viruses
c. Parasites
d. Fungi
 Common types of Bacteria

Shigella

Salmonella Staphylococcus
Aureus
Fungi

Molds
– are fungi that can spoil food or may produce poisonous
toxins.

Yeast
– require sugar and moisture to survive, which they often find
in foods such as jellies and honey.
FUNGI

MOLDS YEASTS
Conditions that Contribute to Growth of Bacteria

• 1. F ood
• 2. A cidity
• 3. T ime
• 4. T emperature
• 5. O xygen (Air)
• 6. M oisture
Factors that contribute to Foodborne Illness are:

1. Temperature abuse

2. Cross contamination

3. Poor personal hygiene practices

 Key facts:

• Access to sufficient amounts of safe and nutritious food is key to sustaining

life and promoting good health.
• Unsafe food containing harmful bacteria, viruses, parasites or chemical
substances, causes more than 200 diseases – ranging from diarrhoea to
cancers.
• An estimated 600 million – almost 1 in 10 people in the world – fall ill after
eating contaminated food and 420,000 die every year.
Population who are highly susceptible to Foodborne
Illness:

Unsafe food creates a vicious cycle of disease and malnutrition, particularly

affecting infants, young children, elderly and the sick.
• 1. Infants and young children
Infants and children are more vulnerable because their stomachs
produce less acid, making it easier for bacteria and viruses to
multiply.  
• 2. Pregnant women
Pregnant women are at risk because a fetus does not have a
fully developed immune system
• 3. The elderly
The elderly are more susceptible to foodborne illness because
of inadequate nutrition, lack of protein in their diets, or poor
blood circulation.  
• 4. People who are chronically ill
People who are chronically ill or who take medication that affects their
immune system are also at greater risk of becoming sick from a
foodborne illness. This could include people with cancer, diabetes,
AIDS patients or people who take antibiotics.
Basics for Handling Food Safely

• Safe steps in food handling, cooking, and storage are essential

to prevent foodborne illness. In every step of food preparation,
follow the four steps of the Food Safe Families campaign to
keep food safe:
• Clean — Wash hands and work surfaces often.
• Separate — Don't cross-contaminate.
• Cook — Cook to the right temperature.
• Chill — Refrigerate promptly.
Purchasing

• Never choose meat or poultry in packaging that is torn or leaking.

• Do not buy food past "Sell-By," "Use-By," or other expiration dates.
 Storage
• Always refrigerate perishable food within 2 hours—1 hour when the
temperature is above 90 °F (32.2 ºC).
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2
days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
• Canned foods are safe indefinitely as long as they are not exposed to freezing
temperatures, or temperatures above 90 °F. Discard cans that are dented,
rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their
best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for
2 to 5 years.
 Preparation

• Always wash hands with warm water and soap for 20 seconds before
and after handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw meats, wash cutting board,
utensils, and countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a
solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon
of water.
• Marinate meat and poultry in a covered dish in the refrigerator.
 Leftovers

• Discard any food left out at room temperature for more

than 2 hours—1 hour if the temperature was above 90 °F
(32.2 ºC).
• Place food into shallow containers and immediately put in
the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F (73.9 °C).
General safe food handling tips:

• Do not wipe your hands on your clothing as this can easily

transfer microbes and bacteria.
• Use paper towels to clean up during food preparation
and serving.
• Change gloves, utensils and dishes when changing
functions. For instance use one pair of gloves for
handling raw meat, and another pair handling fresh
vegetables.
• Never run in food production or service areas
General safe food handling tips:

• Wash and sanitize flatware or other utensils, which fall

to the floor.
• Do not taste foods with any utensil used either to mix or
stir food.
• Pick up and hold all tableware by the handles.
• Store tableware away from dust.
• Be careful when lifting lids from hot food.
• Turn handles of saucepans away from the front of the
stove when cooking.
Wash your hands after:

• Starting work • Coughing, sneezing or blowing their

• Using the toilet nose
• Handling raw and cooked foods • Touching your hair
• Taking breaks • Playing with pets or handling
animals
• Eating
• Scratching
• Drinking
• Handling refuse or waste materials
• Smoking
• Handling cleaning chemicals
Procedure to washing your hands properly

• Wet your hands

• Rub your hands and wrists with soap
• Lather the soap for 20 seconds
• Rinse thoroughly
• Dry with paper towels or a hot air dryer (remember that wet hands
can carry and transfer more germs than dry ones)
• Turn of the taps with your elbows (if possible) or use a paper
towel to do so.
Handling dishes, table wares and cutlery

• Try not to touch any part of a dish or plate which will come into
contact with a person’s food or mouth.
• Pick up cups and mugs by their handles, your fingers should be
outside cups.
• Place teaspoons so they protrude from a dish.
• Pull out disposable cups from the base of a tube, this prevents
your fingers from going inside the cup.
• Do not use plates which have become cracked or chipped.
• Wear:
• A clean apron
• Gloves
• Hairnet
• Closed-in shoes to protect your feet, in case of hot spills or breakages.
• Shoes with slip-resistant soles, to stop you from slipping on hot spillages, etc.
• Do not:
• Use your apron to wipe your hands on.
• Cook in loose fitting clothes.
• Work in the kitchen in soiled clothing.
 Using knives…

• Cut away from yourself or downwards on a chopping board to avoid cutting

yourself.
• Cut on a stable surface.
• Keep knives clean, sanitised and grease free.
• Carry a knife with the blade pointing downwards.
• Using a knife
When using a knife remember to focus on your:
• Stance or posture
• Grip on the handle
• Guiding or free hand
• Work surfaces
Make sure that work surfaces and equipment are visually
clean, this goes a long way towards ensuring that they are
free from high levels of harmful bacteria.

• Clean as you go
Train yourself to ‘clean as you go’, for instance cleaning up
any spillages immediately.
Thank you!!!