Week 9

Food Law and Intro to

HACCP
Passakorn Kingwascharapong (Book)
02/22/2022 IFM1101 Hygiene and Sanitation for Food Production Page 1
 Why pest control is so important?
 What are common pests?
 What are signs of Rodents Infestation?
 How to get rid of rodents?
 What is the best trap to kill rodents?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 2

 What are signs of cockroach Infestation?
 How to get rid of cockroach?
 How to get rid of files and mosquito?
 How to get rid of ants
 What are problems caused by bird?
 How to get rid of bird? (Pros and Cons of each techniques)

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 3

 What are the 3 Keys Elements of Control Program?
 What is exclusion?
 What is the reduction/restriction?
 What is the destruction?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 4

Why we need food
standard?
•To protect people from any
hazards presenting in the
food ,
•To impose, control and
check over the quality of
food available to consumers.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 5

 The Codex Alimentarius
(meaning food code or food book in Latin)
is a collection of
1. Internationally recognized standards,
2. Guidelines
3. Recommendations relating to food and its
How the regulations establishments?
safety.
The Codex Alimentarius commission was The main purposes of this programme
are:
created in 1963 by FAO and WHO 1. protecting health of the consumers
To develop food standards, guidelines and
2. ensuring fair trade practices in the food
related texts such as codes of practice under
trade
the Joint FAO/WHO Food Standards Programme. 3. promoting coordination of all food
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022
standards work undertaken by Page 6
 What are the matters that CODEX covered?
Codex Alimentarius covers all foods
for protecting the health of consumers and also general standard of……

Food Labeling Food Hygiene Export, Import Analysis & sampling Food additives
Codes& Guidelines & Certification procedure standards &
Risk Assessment Pesticide systems Standards for Food specifications
procedures &veterinary food contaminant
Chemical tolerance levels
residue limits
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 7
 Do you think Thailand is a part of the codex?

189 Members:
188 Member Countries
1 Member Organization (EU)

http://www.fao.org/fao-who-codexalimentarius/about-codex/members/en/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 8
 Do you think Thailand is a part of the codex?

189 Members:
188 Member Countries
1 Member Organization (EU)

http://www.fao.org/fao-who-codexalimentarius/about-codex/members/en/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 9
 International Food Safety
Icons

What is the importance of

international food safety icons?

https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production
02/22/2022 Page 10
 International Food Safety
Icons

What is the importance of

international food safety icons?

Simple pictorial representations of important food safety

tasks that can be recognized and understood
regardless of a person's native language.
https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production
02/22/2022 Page 11
 Potentially Hazardous
Handwashing Materials

Wash hands with A food that requires

soap and running time/temperature
warm water. control for safety
https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 12
 Cooking Do not work if ill.

Any workers who show symptoms of a

Thoroughly cook disease such as nausea, fever, vomiting,
foods to appropriate diarrhea, jaundice, etc. should not be
allowed in the food area.
temperatures. https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 13
 Cross-Contamination Wash, rinse, and sanitize.

Do not cross-contaminate Food contact surfaces and

between raw and ready-to- utensils must be properly
eat cooked foods. washed, rinsed and sanitized.
https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 14
 No Bare Hand Contact Cooling

Do not touch ready-to-eat Hot foods must be cooled from 60ºC to

foods with bare hands. 21ºC within 2 hours and from 21ºC to
5ºC within an additional 4 hours.
https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 15
 Refrigeration/ Temperature Dan
Hot Holding Cold Holding Zone

Hot foods must be held at Cold foods must be Do not allow foods to
60ºC or above. held at 5ºC or below. stay in the temperature
danger zone. Keep cold
foods cold and hot foods
hot.
https://www.foodprotection.org/resources/food-safety-icons/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 16
 Inspection by a Public Health Inspector

https://www.youtube.com/watch?v=yncZkZbI3ms
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 17
 Thai’s Law related to food industry

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 18

 Thai Law Food Act of B.E.2522 (1979):
พรบ. อาหาร
Major law governs
the food quality and safety
of food manufactured in or
imported into Thailand.

http://food.fda.moph.go.th/law/index.php
http://food.fda.moph.go.th/law/data/act/E_FoodAct2522.pdf
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 19
 “Food”
• The Food Act defines food as

“those edible items that will sustain life”

It could be
– substances that can be eaten, drunk, or dissolved in the
mouth but not including medicines
– substance intended for use as ingredients in food production
including food additives, coloring and flavoring.
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 20
 The Act of Public Health
Thai Law B.E.2535 (A.D.1992)
พรบ. การ
สาธารณสุข It is a law prescribed for the
protection of people regarding
• environmental health
• environmental sanitation
which covers
activities
actions
That affecting the environment and
public health.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 21

 In the case, open the new restaurants in Thailand
Owner

The area is over The area is not over

200 m2.It is not 200 m2.It is not sale
sale in the market in the market

Permission Follow Inform

Ministerial regulations AND local ordinance

Local Competent Officer

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 22

 Ministerial Regulation Issued pursuant to the
Thai Law Act of Public Health B.E.2535 (A.D.1992)
กฎ
กระทรวง
This acts covers
the good practices
that the restaurant
The act relates
must follow.
to the culinary
industry

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 23

 Location Preparation Equipment Food handler

Section 1. Section 2. Section 3. Section 4.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 24

 The guidebook of food sanitation followed the
Ministerial regulations B.E. 2018

คูม
่ อ
ื การดำเนินงานสุขาภิบาลอาหารตามกฎ
กระทรวงสุขลักษณะของสถานทีจ ่ ำหน่ายอาหาร
พ.ศ.2561
The link belows:
http://foodsanold.anamai.moph.go.th/download/0FS_S2563/FD_Food/
Law61/2563/ebook_
%20%E0%B8%84%E0%B8%B9%E0%B9%88%E0%B8%A1%E0%B8%B7%
E0%B8%AD
%E0%B9%81%E0%B8%99%E0%B8%A7%E0%B8%97%E0%B8%B2%E0%
B8%87%E0%B8%AA
%E0%B8%96%E0%B8%B2%E0%B8%99%E0%B8%97%E0%B8%B5%E0%
B9%88%E0%B8%88%E0%B8%B3%E0%B8%AB
%E0%B8%99%E0%B9%88%E0%B8%B2%E0%B8%A2%E0%B8%AD
%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3_
%E0%B8%81%E0%B8%8F
%E0%B8%81%E0%B8%A3%E0%B8%B0%E0%B8%97%E0%B8%A3%E0%
B8%A7%E0%B8%8761.pdf

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 25

  คูม ่ อ ื วิชาการประกอบการอบรม
หล ักสูตรการอบรมผูป ้ ระกอบ
กิhttp://foodsanold.anamai.moph.go.th/download/law/
จการ,หล ักสูตรการอบรมผูส ั ัส
้ มผ
61/%E0%B8%84%E0%B8%B9%E0%B9%88%E0%B8%A1%E0%B8%B7%E0%B8%A
D%E0%B8%AD%E0%B8%9A%E0%B8%A3%E0%B8%A1%E0%B8%9C
อาหาร
%E0%B8%B9%E0%B9%89%E0%B8%9B
%E0%B8%A3%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%9A
%E0%B8%81%E0%B8%B4%E0%B8%88%E0%B8%81%E0%B8%B2%E0%B8%A3%E
0%B9%81%E0%B8%A5%E0%B8%B0%E0%B8%9C
%E0%B8%B9%E0%B9%89%E0%B8%AA%E0%B8%B1%E0%B8%A1%E0%B8%9C
%E0%B8%B1%E0%B8%AA%E0%B8%AD%E0%B8%B2%E0%B8%AB
%E0%B8%B2%E0%B8%A3.pdf
 PPTการอบรมหล ักสูตรผูป
้ ระกอบ
กิจการและผูส ั ัสอาหาร
้ มผ
http://foodsanold.anamai.moph.go.th/more_news.php?cid=295

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 26

 Logos for Safe Food
In Thailand,
Many packaged items, restaurants other food
service facilities carry Signs/Marks
It is indicated that
• Meet the standards established
• Routinely tested and checked by
authorized organization
IFM1101 Hygiene and Sanitation for Food Production
02/22/2022 Page 27
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 28
 National Bureau of Agricultural Ministry of Public Health
Commodity and Food Standards (ACFS)

Thai Quality Product

Packaged foods with this logo means Fresh products are

that the produced has passes Good pesticide-safe and come
Agricultural Practice (GAP), GMP, from farms that comply to
HACCP and/or organic standards.
the Ministry’s standards.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 29

 Ministry of Public Health Organic

Issued for fresh food products sold

in fresh food markets and
supermarkets that meet safety
Established in 2000, packaged foods
requirements of the Ministry of
Public Health but do not have FDA displaying this logo are chemical and
registration. GMO-free.

IFM1101 Hygiene and Sanitation for Food Production

02/22/2022 Page 30
 Halal
Halal logo used for certified Halal products
by this announcement is subject to the
provisions of Islam.

This mark issued by (The Central Islamic

Committee of Thailand)

https://www.revomed.co.th/knowledge/
https://www.cicot.or.th/storages/contents/attachments/ %E0%B9%80%E0%B8%84%E0%B8%A3%E0%B8%B7%E0%B9%88%E0%B8%AD%E0%B8%87%E0%B8%AB
Product_and_packaging._B.E.2559._Eng.pdf %E0%B8%A1%E0%B8%B2%E0%B8%A2%E0%B8%A3%E0%B8%B1%E0%B8%9A%E0%B8%A3%E0%B8%AD
%E0%B8%87%E0%B8%A1%E0%B8%B2%E0%B8%95%E0%B8%A3%E0%B8%90/

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 31

 OTOP
Premium
High quality
Classic
Sold in domestic and international High quality
High productivity Less productivity because of neatly product
Trend to have long term export Mostly is handicraft

Standard Rising star

Meet the minimum standard requirement Not complexity production
Not complexity production Low productivity
High productivity Need development for having standard

https://yasothon.cdd.go.th/services/%E0%B9%80%E0%B8%84%E0%B8%A3%E0%B8%B7%E0%B9%88%E0%B8%AD%E0%B8%87%E0%B8%AB
%E0%B8%A1%E0%B8%B2%E0%B8%A2%E0%B8%9C
%E0%B8%A5%E0%B8%B4%E0%B8%95%E0%B8%A0%E0%B8%B1%E0%B8%93%E0%B8%91%E0%B9%8C-otop-%E0%B8%81
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 32
 GI
Geographical indication

Confirm the origin

of the product

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 33

 GMP 420 THAILAND
Section 1: Establishment - Design of Facilities
Section 2: Equipment, Maintenance
Section 3: Control of Operation
5 Sections Section 4: Sanitation, Cleaning and Disinfection, Pest control
Section 5: Personal Hygiene

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 34

 •เลขลำดับที่ 1 – 2 : เลขจังหวัดทีต ่ งั ้ ของสถานทีผ ่ ลิต (ใชตั้ วเลข 10 – 96 แทน
จังหวัดนัน
้ ๆ) เชน่ ตัวเลข 10 แทนจังหวัดกรุงเทพฯ ตัวเลข 73 แทนจังหวัด
นครปฐม
•เลขลำดับที่ 3 : สถานะของสถานทีแ ่ ละหน่วยงานทีอ ่ นุญาต (ใชตั้ วเลข 1 – 4
แทนสถานะ)
• หมายเลข 1 หมายถึง สถานทีผ ่ ลิตอาหาร ซงึ่ สํานักงานคณะ
กรรมการอาหารและยาเป็ นผู ้อนุญาต
• หมายเลข 2 หมายถึง สถานทีผ ่ ลิตอาหาร ซงึ่ จังหวัดเป็ นผู ้อนุญาต
• หมายเลข 3 หมายถึง สถานทีน ่ ํ าเข ้าอาหาร ซงึ่ สํานักงานคณะ
กรรมการอาหารและยาเป็ นผู ้อนุญาต
• หมายเลข 4 หมายถึง สถานทีน ่ ํ าเข ้าอาหาร ซงึ่ จังหวัดเป็ นผู ้
อนุญาต
•เลขลำดับที่ 4 – 6 : เลขประจำสถานทีผ ่ ลิต กำหนดแล ้วแต่กรณี (ใชตั้ วเลขสาม
หลัก) เชน ่ 002 แทนเลขสถานทีผ ่ ลิตอาหารหรือสถานทีน ่ ํ าเข ้าอาหาร ซงึ่ ได ้รับ
อนุญาตเป็ นลำดับที่ 2
•เลขลำดับที่ 7 – 8 : เลขท ้ายของปี พ.ศ.ทีอ ่ นุญาต เชน ่ ตัวเลข 41 แทน
Food serial number or 13 digit พ.ศ.2541
•เลขลำดับที่ 9 : หน่วยงานทีอ ่ นุญาตผลิตภัณฑ์ หรือหน่วยงานทีอ ่ อกเลขสารบบ
number in the frame of the FDA อาหารของผลิตภัณฑ์ (ใชตั้ วเลข 1 – 2 แทนหน่วยงาน)
mark • หมายเลข 1 หมายถึง อาหารทีไ่ ด ้รับเลขสารบบอาหารจากสํา
นักงานคณะกรรมการอาหารและยา
It is actually a code of information about the The
• FDA 2mark
หมายเลข หมายถึงis therefore
อาหารที ไ่ ด ้รับเลขสารบบอาหารจากจังหวัด

place of manufacture and the product. ่ ี ่

not a symbol
•เลขลำดับที่ 10 – 13 : เลขลำดับทีข ่ องผลิตภัณฑ์ทผ ี่ า่ นการอนุญาต (ใชตั้ วเลข
สหลักแทนลำดับ) เชน ตัวเลข 0001 แทนลำดับที่ 1 , ตัวเลข 0652 แทนลำดับที่
used
652 to guarantee the quality of products
That is set up to make it easier to trace back as advertised.
in case of problems.

IFM1101 Hygiene and Sanitation for Food Production

https://allwellhealthcare.com/check-food-and-drugs/
02/22/2022 Page 35
 Other Recognizable Labels
Clean Food Good Taste Clean Food Good Taste PLUS
Add more 7
standards

https://drive.google.com/file/ https://drive.google.com/file/d/
d/ 1r8xyJmTQnIqvLR7E1Xh1DmGPg3nFKPA
1NeVP4S_HXTAQ7L7FxeAlcCwrs 1/view
F5OKJe8/view
https://foodsanold.anamai.moph.go.th/main.php?filename=LOGO_2016

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 36

 What are the criteria used for assessment the
Clean Food Good taste marks?

Physical examination follow Assessment the

the Ministerial Regulation biological hazard of
consisting of 4 sections  food

Food 5 samples Food handler 2 person.

Equipment 3 samples

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 37

 Download the manuals related to
food restaurant

https://foodsan.anamai.moph.go.th/th/handbook?page=2

https://sites.google.com/view/bfsibr/%E0%B9%81%E0%B8%9A%E0%B8%9A%E
0%B8%95%E0%B8%A3%E0%B8%A7%E0%B8%88%E0%B8%9B%E0%B8%A3%E0
%B8%B0%E0%B9%80%E0%B8%A1%E0%B8%99%E0%B8%AF%E0%B8%84%E0%
B8%A1%E0%B8%ADppt

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 38

 International standard

Management system
certification
The harmonization of food
standards contributes to the
protection of consumer health and
to the fullest possible facilitation of
international trade.

http://www.fao.org/fao-who-codexalimentarius/codex-texts/en/
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 39
 Good Manufacturing Practices (GMP) Good Hygiene Practices (GHPs): 
refers to the Practices which Fundamental measures and
manufacturers, processors, and conditions applied at any step
packagers should take as proactive within the food chain to provide
steps to ensure that their products safe and suitable food.
are safe, pure, and effective.
http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?
https://www.sesotec.com/na/en-US/resources/blog/what-is-food-safety lnk=1&url=https%253A%252F%252Fworkspace.fao.org
https://fda.assam.gov.in/information-services/gmp-good-manufacturing-practices %252Fsites%252Fcodex%252FStandards%252FCXC%2B1-
1969%252FCXC_001e.pdf
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 40
 GHP CHAPTER 1: Good Hygiene Practices
Section 1: Introduction And Control Of Food Hazards
Section 2: Primary Production
Section 3: Establishment - Design Of Facilities And Equipment
Section 4: Training And Competence
Section 5: Establishment Maintenance, Cleaning And Disinfection,
And Pest Control
Section 6: Personal Hygiene
Section 7: Control Of Operation
Section 8: Product Information And Consumer Awareness
Section 9: Transportation

CHAPTER 2: Hazard Analysis And

Critical Control Point
(HACCP) System And
Guidelines For Its
Application

12 Steps
(5 Preliminary tasks)
(7 principles)

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 41

 Code of Hygienic Practice
for Precooked And Cooked
Foods In Mass Catering

Download here
http://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practic
e/en/

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 42

 International Organization for Code (more than 10,000 code)
Standardization ISO 9001: 2015
Latest version announced
ISO 9001 is defined as the international standard
that specifies requirements for a quality management
system (QMS).

Organizations use the standard

• To demonstrate the ability
• To consistently provide products and services that
meet customer
• To follow the regulatory requirements.

It is the most popular standard in the ISO 9000

series and the only standard in the series to which
organizations can certify.
https://asq.org/quality-resources/iso-9001
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 43
 ISO 14001: 2015

ISO 14001 is the international standard that

specifies requirements for an
effective environmental management system (EMS).

It provides a framework that an organization can

follow.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 44

 ISO 22000: 2015

ISO 22000 is an internationally recognised

standard that combines the ISO9001 approach to
food safety management and HACCP for the
assurance of food safety at all levels. The standard
maps out how an organisation can demonstrate its
ability to control safety hazards to ensure that
food is safe.

https://certifications.controlunion.com/en/certification-programs/certification-programs/iso-22000-food-safety-
management-system
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 45
 Hazard analysis and critical
control points (HACCP)

What is HACCP?
The Hazard Analysis and Critical Control Point (HACCP)
systemscience-based
is a system
created to

• identify specific hazards and actions to control them in

order to ensure food safety and quality.
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 46
 The Pillsbury Company
in the United States
began the application of Increased worldwide
its HACCP concept to 5 HACCP use of HACCP in
the manufacture of its principles food safety
consumer food products mandatory in EU legislation

1959 1972 1983 1995 2003 2006

The Pillsbury
WHO Europe FAO/WHO
Company
develops concept recommends develop
for NASA HACCP HACCP
guidelines

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 47

 Benefits of HACCP
 Enhances food safety and reduces
risk of food borne diseases
 Enhance the confidence of
customers;
 Reduction in production costs
through reduced wastage
 Facilities compliance with statutory
requirements
 Identify, remove or minimize the
potential hazards.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 48

 Management system
certification
HACCP: Hazard Analysis and Critical Control Point

GMP: Good Manufacturing Practice

GMP TQM: GAP: Good Agricultural Practice

GHP ISO ISO BRS GHP: Good hygiene Practice

PRP HACCP IFS GCP: Good Catering Practice
GAP 9000 22000
GCP FSSC PRP: Prerequisite program

ISO: International
Organisation for Standardisation

HACCP has links with many other

management systems and many of
Food hygiene these elements like GMP, GAP, GCP,
GHP are pre-requisites for HACCP
Food safety implementation.
Food quality management
Food Safety Management System.
Total quality management GFSI

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 49

 What is Prerequisite Program (PRP)?
Basic conditions and activities What the PRP cover?
that are necessary to maintain a • Personal hygiene
hygienic environment throughout • Building a equipment design
the food chain • Sanitation and maintenance
• Pest control system
“To make the safe food for • Raw material controls
human consumption” • Waste and drainage controls
• Operational controls
• Trace and recall procedures

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 50

 Seven principles
12 Steps
List all potential HACCP
6 Conduct A Hazard Analysis
Establish Critical limit
Principle 1

of HACCP 7 Determine CCPs Principle 2

Preliminary
1 tasks
Assemble HACCP team
8 Establish CCP limits Principle 3

2 Describe product 9 Establish a Monitoring

System for each CCP Principle 4

3 Identify intended use

10 Establish Corrective actions Principle 5

4 Construct flow diagram

11
Establish verification
procedure
Principle 6
On-site confirmation of
5 Flow diagram 12
Establish Documentation
and record keeping
Principle 7

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 51

Step 1 Assemble HACCP team

HACCP uses multidisciplinary teams

to ensure that decisions about food safety hazards
and their control are taken by people with the correct blend
of knowledge, skills and experience
Why include staff?
This multidisciplinary aspect of the HACCP team is believed Who are directly involved in the operation?
• They are “insiders.”
to be one of the most powerful strengths of HACCP. • They understand the nature of the operation.
• They are aware of the limitations of the operation.
• They are aware of the challenges encountered during
the daily operation.
• Makes the HACCP plan more complete.
• This creates a sense of ownership which is important as
they are the ones who would be implementing the plan.
Manager Assist. Executive Chef de A team in a small company can consist of 2-3 while one in a big
company can include up to 6-8.
Manager chef Cuisine

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 52

 Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

HACCP Team
Name Education/ Position Responsibility
training

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 53

 Dusit Thani
Company name…………………………………… 001
Document no. …………………………………
college
Sous Vide 1
Process/Product name………………………………… Issue No. …………………………………
Passakorn 1 of 5
Approved by…………………………………………………… Copy. No. …………………………………
Kingwascharapong
11 Feb 2022 1 3
Date………………………………………………………………….. Page…….of……..
0

HACCP Team
Name
Education/ Position Responsibility
training
Passakorn Ph.D. Food Instructo Head of
Kingwascharapong
Cheewin Science
M.Sc. r
Nutrition and Chef HACCP
Cooking/
/
Kachendecha Dietetics instructor teaching
Tirayus Jaiyai B.Sc. Civil Engineering
Chef / Cooking/
instructor teaching
https://media.southernnevadahealthdistrict.org/download/haccp/Forms/Sous-Vide/Sous-Vide-Process-Flow-Sample-20190417.pdf
https://media.southernnevadahealthdistrict.org/download/haccp/Forms/Sous-Vide/Sous-Vide-Sample-HACCP-Worksheet-20190417.pdf

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 54

Step 2 Describe product

This step considers information both about the product(s) and the process
• To help HACCP team members to understand the background to the operations.
• To be used as a training tool for new staff
• To be briefing aid for internal or third-party auditors or regulatory inspectors.

The product/process description should include

 Product Name
 Product ingredient (Raw Material, Food additive used, Do not specify the amount)
 Product characteristic (color, size, pH, moisture, a w, Microbial regulation)
 Preservation method (According to scientific knowledge such as UHT, Freezing, Cooling, drying, Fermentation)
 Packaging
 Storage condition
 Distribution method (distribute by keeping under …..temp.?)
 Shelf life
 Special labelling (not proper for……,after open should be kept in…..)
 Consumer preparation (heat in microwave for 1-3 min)
 ***who is the customer*** (this part is in the step 3)
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 55
 Step 3 Identify intended use

Different consumer groups may have varying

susceptibilities to the potential hazards,
For example: Infants Sick Immunocompromised individuals
Elderly Young children Pregnant General

Intended use and consumer group

information the product and process description record
is usually included as part of (from step 2).
It includes “product abuse”,
• Improper storage temperatures,
• Consumption of the product in different ways from the advice,
for example, the consumption of raw cookie dough.
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 56
 Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

Product description and intended use

1. Product Common name of product 5. Packaging Types of packaging,
Ex. orange juice amounts
2. Ingredient and Natural additive or 6. Sheff-life Storage time, storage
compositions synthetic additive condition,
Ex.
Identify factors affecting 7. Where the product will How to sell it?
3. Important characteristic
the food safety be sold Retails, supermarket
of product
Ex. Temp., pH, food ad.
8. Labelling instruction Expiry date, weight, size,
4. How the product is to be Ready to eat, production area
used Ready to cook

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 57

 Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

Product description and intended use (cont.)

9. Special distribution How to distribute the

control product
Ex. Temp.
10. Intended used**** Who is the target
consumer?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 58

 Example HACCP
Information Work Sheet
for Pineapple Gateaux

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 59

 Example……Describe product

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 60

 Example HACCP
Information Work Sheet
for Ice-cream

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 61

Write Down to the form
Company name…………………………………… Document no. ………………………………… Example HACCP
Process/Product name………………………………… Issue No. ………………………………… Information Work Sheet
Approved by…………………………………………………… Copy. No. ………………………………… for Ice-cream
Date………………………………………………………………….. Page…….of……..

Sample HACCP Information Work Sheet for Ice-cream

Product name Ice cream (Flavor: vanilla)
Water powder skim milk, sugar, vegetable fat, whey powder,
Composition ingredient used stabilizer (E410, E412, E407), emulsifier (E471) flavor and
colorants
Aw> 0.95
Physico-chemical
pH (6-7)
Characteristics Viscosity (36.4-68.3 mPas)
Packaging Cup covered with aluminum foil
Shelf-life 18 months
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 62
Write Down to the form
Sample HACCP Information Work Sheet for Ice-cream
Example HACCP
Information Work Sheet
for Ice-cream

Storage and transport

-20 to -26 ºC
condition
Product’s name, Compositions, Net weight,
Labelling Origin, Manufacture date, Expiry date
Allergy
Where it to be sold Retail outlet with freezing display cabinets
Direct consumption
(The product mentioned is intended for different segments of
Use the product population, except sensitive people
(Diabetic and person with a milk allergy)

Ref: Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North
Africa: The case study of an ice cream company in Algeria
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 63
Step 4 Construct flow diagram

 A process flow diagram of all the process

activities in the operation will be created.
 The diagram should
 Clear and simple to allow an understanding
 Progress logically and relate to how the of the process and for a
product is actually produced thorough hazard analysis to
 Contain enough detail be performed
 Typically illustrated using
a block flow diagram.
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 64
Write Down to the form Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

Construct flow diagram

Ice-cream
productio
n
(Allata, Valero, & Benhadja, 2017) Implementation of
traceability and food safety systems (HACCP) under the
ISO 22000:2005 standard in North Africa: The case study
of an ice cream company in Algeria

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 65

 Step 5 On site confirmation of flow
diagram

 Check step by step the flow diagram is

correct.
 Confirm by comparing the documented
diagram with what is actually
happening
 When it already checked, be signed off and
dated as valid and it is important to make sure
that this is done before the hazard analysis
commences.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 66

 Assignment 2
 Assembly the team
 Select 1 food menu
 Describe the product
 Draw the process diagram
 Download the format from Moodle
 ***Typing only***.

IFM 1101Hygiene and Sanitation for Food Production 02/22/2022 Page 67

 Example (homework)

Select 1 food
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 68
 Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………

Describe the
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

Product description and intended use

product
1. Product Shrimp potted with
vermicelli
5. Packaging

6. Sheff-life
Net weight 180g
Packed in the Plastic cup
Stored in freezer at -20C
2. Ingredient and Vermicelli, Boiled Shrimp,
compositions Celery, Seasoning Sauce 7. Where the product will Retail outlet with freezing
be sold display cabinets
3. Important characteristic pH Neutral, Aw=0.92
of product 8. Labelling instruction Product’s name,
Compositions,
4. How the product is to be Ready to eat, Net weight,
used Ready to cook Origin, Manufacture date,
Expiry date
Allergy

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 69

 Company name…………………………………… Document no. …………………………………
Process/Product name………………………………… Issue No. …………………………………

Describe the
Approved by…………………………………………………… Copy. No. …………………………………
Date………………………………………………………………….. Page…….of……..

Product description and intended use (cont.)

product 9. Special distribution control Stored in freezer at -20C

10. Intended used Direct consumption

(The product mentioned is intended
for different segments of population,
except sensitive people
Such as a shrimp allergy

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 70

 Food production diagram
Draw the flow of food starting from the receiving step until the serving step of your
selected food

Mix seasoning Chopped garlic Spring onion+

Prawn Vermicelli Bacon sliced
together Thai celery

Wash with tap Cut and soak in Rinse with

water water Pan fry water

Cut back Drain Cut to small

size
Stir
Rinse Mixing

Drain Cover the pan

with lid

Heating for 5
min

Draw the process Serving

 How to submit Criteria to assess
homework & tasks your homework
 Create the file name: i. On time
Week…..(1, 2,3)-
Name-
ii. Correct
Student ID content
(Ex. Week 9-Passakorn-
1901106120004)
 Submit via learn.dusit Due Date
- 14 Feb. 2022

IFM 1101Hygiene and Sanitation for Food Production 02/22/2022 Page 72

 Thank you

IFM 1101Hygiene and Sanitation for Food Production 02/22/2022 Page 73