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Staff Training Slideshow 7-HACCP
Staff Training Slideshow 7-HACCP
HACCP 2
What Causes Food Safety
Incidents
direct causes include biological / physical
/ chemical hazards
indirect causes are the result of
managerial and employee deficiencies
company needs to address changes in
people’s behavior to prevent
reoccurrence → have the right attitude!
HACCP 3
How can We Achieve Better Food
Safety in our Product
Think about the best way to do things
right
Implement a HACCP plan that protects
food going through our plant
Tackle underlying causes of
food contamination
Have a clean and sanitary
environment
HACCP 4
Why do we worry about Food
Safety?
Consumers / buyers / governments
demand that we produce safe food
Recalls are expensive → can cost jobs
We can get sick
our families: children, parents - not some
unknown person in a far away place
HACCP 5
How do we achieve food safety in
our product?
Be aware of food hazards
Biological / chemical / physical
Keep out / minimize food hazards
Develop system to ensure food safety in
product
HACCP 6
Brief history of HACCP
HACCP was developed by Pillsbury for
the NASA space program in the 1970’s
Codex Alimentarius (FAO) has developed
it for international use
Canada refined it in 1992 as the
Food Safety Enhancement Program
(FSEP)
HACCP 7
What is HACCP?
Hazard Analysis
What are Hazards?
Where can they be found?
How can they be controlled?
Critical Control Points
How do we control hazards?
CCPs – measuring product acceptabilty
HACCP 8
Food Safety Hazards
Potential hazards can include:
Biological
Microorganisms: bacteria / yeasts / molds / viruses
insects
Chemical
Cleaners
Lubricants / fuel / hydraulic fluid / coolants
pesticides
Physical
Glass / plastic / wood / rocks
Metals
HACCP 9
What is a food safety
management system?
A food safety mgt system helps the process
& people to produce a safe product by
controlling hazards
A food safety mgt system needs:
Effective procedures
Delegated responsibilities
Trained people
HACCP 10
What are the components of a
food safety program?
Programs supporting food safety in the following
areas:
Sanitation and Pest Control
Preventive Maintenance
Traceability / Recall Program
Making employees more knowledgeable
Employee Training
Doing things right the first time
Standard Operating Procedures
Policies
HACCP 11
Food Safety Management
System
Good Manufacturing Practices (GMP) /
Prerequisite Programs
must-do / should-do
Operational controls and Standard Operating
Procedures (SOP)
HACCP Plan(s) for product(s)
Critical Control Points (CCP) must do
Review / verification procedures
Self-inspection or audit
Government inspection or audit
HACCP 12
What are Prerequisite
Programs?
They are the foundation of a
food safety management
system:
1. Premises
2. Transportation and Storage
3. Equipment
4. Personnel
5. Sanitation and Pest Control
6. Recall / Traceability
HACCP 13
Having effective Prerequisite
Programs
Well maintained premises
Proper receiving / storage / shipping practices
Sanitation and pest control programs
Well maintained and correctly operated
equipment
Properly trained employees
Tracking/Recall program
HACCP 14
Critical Control Points (CCP)
Control Point - A step in the process
where the product can be stopped and
a measurement taken
Critical Control Point
Measurement is taken to determine if
product is acceptable or not
Has corrective actions that:
Bring the process back to acceptablity
Takes care of product that is unacceptable
HACCP 15
What is IndianLife Foods doing
about HACCP?
Developing a HACCP-based plan for each
product with CCPs
Developing Prerequisite Programs
Providing employee
training
HACCP 16
HACCP and the employee
Observe Good Manufacturing Practices
Know Critical Control Points
Who is responsible?
Why is it a CCP?
Monitoring procedure
Frequency of monitoring
Keep records as required
HACCP 17
Responsibility for record
review
Plant management /
supervisors
Government
inspectors
22 Dec 07 HACCP 18