Taj Corporate Hygiene

 Haccp  Personal Hygiene

HACCP
Haccp
 HACCP

Food Processing
Industry
HACCP Food Service
Industry
Food Safety
System
 MICROORGANISMS-THE
UNSEEN ENEMY
*Not visible to naked eyes *Can survive cooking
*Can survive below 00C *Hygiene is best approach
MICROORGANISMS-THE UNSEEN ENEMY

The most common cause of food poisoning in

this country is bacteria.
Those foods, which are eaten without further
processing, require refrigerated storage and
are sometimes called high-risk
foods/Potentially Hazardous Foods
(PHF’s). These are
All cooked meat and poultry.
 Cooked meat products and gravy.
 Milk and dairy products.
 Cooked eggs and products made from
raw eggs.
 Shell fish and seafood.
 Cooked rice.
 Common Microorganisms

The most common food poisoning bacteria

are:
 Salmonella- mainly poultry.
 Staphylococcus-carried by two

people in every five.

 Clostridium-found in raw foods

such as vegetables and meat.

 Campylobacter-found in

infected animals and birds and

unpasteurised milk.
 FOOD SPOILAGE -
THE MAIN REASON FOR INCREASED FOOD COST

 Microorganisms can cause food spoilage and unlike

food poisoning, it has noticeable effects on the food.

 Spoilage causes the food to discolor, smell or

become slimy. These effects are obvious and the
food must not be offered for consumption or sale.

 Care has to be taken with the handling, storage and

shelf life of perishable foods to ensure that spoilage
does not start in your premises.
this could lead to dissatisfied customers
 In commercial terms and reduced sales.
 HOW DOES FOOD BECOME
CONTAMINATED?

There are three modes of

contamination:
1) Microbial: this is when microorganisms get onto food.

2) Physical: this is when foreign substances e.g.

glass, stones, metals get into food.

3) Chemical : this is when foreign chemical

substances get into food
WHERE DOES CONTAMINATION COME FROM?

 The handling person

 Raw food
 Equipment and machinery used
 Premises
 Refuse and waste food
 Pests
 Dirt and dust

 Based on the above facts it becomes necessary to

monitor our food products at every level (receiving,
storage, production and service).
 This needs periodical microbiological analysis to
minimize the risks of food poisoning, spoilage and
cross contamination.
 This can be done through an international certification
process called as HACCP
 WHAT IS HACCP

STANDS FOR…

H - HAZARD
A - ANALYSIS
C - CRITICAL
C - CONTROL
P - POINTS
 H.A.C.C.P.

 Hazard:- Potential to cause harm.

 Analysis:- To find out where the hazard
lies.
 Critical:- If the vulnerable stage is
crossed the probability of hazard to
happen becomes 100%
 Control:- The act or process to stop
critical stage to go beyond limitations.
 Point:- A particular point of attention.
 HACCP

HACCP is a process control system

designed to identify & prevent microbial
and other hazards in food production.
It includes steps designed to prevent
problems before they occur and to correct
the deviation as soon as they are detected.
Such preventive control system with
documentation & verification are widely
recognized by scientific authorities and
international organization as the most
effective approach available for producing
safe food.
 HACCP

HACCP involves a system

approach to identification,
Monitoring and Control of hazard.
It covers everything from raw
material receiving, procurement
and handling, manufacturing, final
service to the guest or delivery and
use.
 HACCP (I) - gene ra l
What is Foo d Safety ?

Food Safety Management System

 HACCP wa s de ve lope d for the
des ign a nd ma nufa cturing food for
Food Safety Elements
or s pa ce flights in the 60’s
HACCP  It is bas e d on 7 principles
Prereq uisites
GMP  It is a tool to as s es s ha za rds a nd
GHP e sta blis h control s yste ms tha t
others
focus on pre ve ntion.
 ma nda tory in mos t we ste rn
countrie s
 Advantages of HACCP:

 Globally accepted accredited certification for

foreign trades.
 Enhance market accessibility and recognition.
 An exceptionally reliable guarantee of safety
for food from the primary production level.
 Ensure confidence to the food processor
about the hygiene and wholesomeness of their
product.
 Enhance food safety, optimizes the resource
utilization and provides timely response to the
problems.
 Helps as a marketing tool for higher price
realization.
 Approach To Tackle Hazard

Preventive Approach Corrective Approach

 This is done in  Series of steps
advance to hazard done after hazard
that might happen, to has happened to
rule out the complete rule out its
cause
reoccurrence.

PREVENTIVE APPROACH IS BETTER THAN CORRECTIVE

APPROACH
General control measures:-
 The normal or daily practices such as cleaning,
washing, maintaining personal and equipment
hygiene etc are general control measures that
help in minimizing chances of hazards.

 These are to be followed by every department

in every process.
Specific Control measures:-
 These controls are designed for processes
which have a critical control point. They are to
be ensured, practiced, documented and
recorded.
 For e.g:-Temperature of cooking is a critical
control point for hot food kitchens and the
actual temperature of food is to be documented
and recorded in every kitchen.
How does HACCP work ?
HACCP involves 7 Principals
1. Conduct hazard analysis and identify
preventive measures .
2. Identify Critical Control Points (CCPs) in the
process
3. Establish Critical Limits
4. Monitor each critical limit
5. Establish corrective actions
6. Establish verification procedure
7. Establish documentation and record procedure
HAZZARDS: A biological, chemical or physical agent in or
condition of food with the potential to cause an adverse health
effect.

CRITICAL POINTS: A value, which separates acceptability

from unacceptability.

CRITICAL CONTROL POINT: A point, step, stage or

procedure at which control can be applied and a food safety
hazard can be prevented, eliminated or reduced to acceptable
levels.
 HACCP
 CORRECTIVE ACTION: To be taken when the results of
monitoring the CCP indicate a loss of control.
 Change temperature
 Rework product
 Reclean processing equipment.

 MONITOR: To conduct a planned sequence of

observation or measure.
 Visual observation.
 Sensory evaluation.
 Chemical measurement.
 Physical measurement
 WHAT IS HYGIENE?

HYGIENE is the science of preserving and

promoting
good health.
Who is a FOOD HANDLER ?

Any person engaged in manufacture, storage,

transport, production or service of food

products.
Personal Hygiene
BATH
FACE
HAIR
HANDS TEETH

UNIFORM
FEET
SHOES
GENERAL

CUTS & BURNS

ILLNESS
Personal Hygiene

Bath
Bathe everyday,
without fail,
before coming on shift
Personal Hygiene

Bath
Shampoo hair regularly
to avoid dandruff
Personal Hygiene
Hair
•Hair must be trimmed
and clean all the times
•Hair must not touch the
face
•Hair must not be greasy
or oily
Personal Hygiene

Teeth
•Brush your teeth
immediately before coming
to duty
•Do not eat onion, garlic or
smoke before shift. If you
smoke, use mouthwash
Personal Hygiene
Face
Personal Hygiene
Face

•Males should shave everyday, before

coming to shift
•Moustache, if kept must be neatly trimmed
•Do not use strong after-shave
Personal Hygiene
Face
•Ladies should wear
only light make-up.
• Do not use heavy
perfumes
Personal Hygiene
Hands

•Always wash hands with soap, before

coming on shift
•Keep your nails short and clean
Personal Hygiene
Hands
•Hands must always be
clean, free of any stains
and skin breaks
•Always wash hands with
soap, immediately after
using toilets,
eating,
smoking
or handling refuse
Personal Hygiene

Uniform
Uniform should always be clean, laundered
and ironed
Change uniform whenever it is soiled
Change socks and undergarments
everyday
Always carry a clean handkerchief, and
change it daily
Uniform must be worn only on duty and not
for personal use
Personal Hygiene

Feet

Feet must be washed regularly

and toenail kept trimmed
Personal Hygiene

Shoes
Personal Hygiene
Shoes

•Wear comfortable closed toed shoes. Do not wear

high heeled or open toed shoes
•Air your shoes
•Use socks that absorb moisture
•Use talcum powder between the toes
Personal Hygiene
General

•Sufficient sleep, adequate and healthy food and regular exercise

will keep you healthy
•You should always look alert and attentive on duty
•Do not bite your nails
•Do not run your hands through your hair
•Do not touch your nose, ears or rub your eyes
Personal Hygiene
General

•Always cover your mouth

with a handkerchief, while
coughing or sneezing
•Do not scratch your face
•Do not chew gum
Personal Hygiene

•Cuts and burns must be

covered with correct dressing

Burns
Cuts
Personal Hygiene
Illness
Personal Hygiene
Illness
•Do not report for work if you suffer from:

•Fever
•Diarrhea
•Upset stomach, nausea or vomiting
•Sore throat or sinus infection
•Coughing or sneezing
•Dizziness
•Conjunctivitis
Personal Hygiene
BATH
FACE
HAIR
HANDS TEETH

UNIFORM
FEET
SHOES
GENERAL

CUTS & BURNS

ILLNESS
FOOD HYGIENE
Food Hygiene is ...

 PROTECTING food from risk

 PREVENTING bacteria present from
multiplying
 DESTROYING any harmful bacteria
 PREVENTING contamination & the
occurrence of any objectionable matter
in the food.
TIPS ON FOOD HYGIENE

RECEIVING FOOD 
DRY STORAGE
– Inspect and check – Store dry goods at least
45 cm off the floor.
dates of all food – Don't store under sewer
items or water lines or against
– Check for odor,
damp walls.
color, freshness, – All containers must be
pests, broken or closed & labeled &
damaged packs. cleaning materials stored
– Remove food from away from food.
delivery packaging – First In First Out
before storing.
TIPS ON FOOD STORAGE

Food must not be stored in 
Maintain freezer at -18°C to
contact with water or non
-30°C ideally at -22°C
edible ice.
consistently.

Allow for air circulation 
Cover and seal well to
between foods.
prevent freezer burn.

Check temperatures at least 
Defrost freezer whenever
twice a day & record the
necessary taking care to
readings. Some experts
transfer items to another
suggest refrigeration at or
freezer while defrosting.
below
7° C (44° F) - Vegetables
4° C (34° F) -
Dairy Products 1° C
(34° F) - Fish and Meat
 DO'S & DON'TS FOR
SAFE FOOD SERVICE


Keep food off the Danger 
Keep hands off food and
Zone ( 5°C to 63°C ). eating surfaces. Never

Get food off the Danger Zone dip your finger into food
within 1.5 hours. for sampling/ tasting.

Store serving utensils 
Don't re-use unwrapped
properly between servings &
food
preferably allow it to drip dry.

Wash raw foods thoroughly

Don't re-use disposables
and in the proper sink

Prepare close to service time

Handle plates and bowls from
the bottom
 Certification Process

Documentation Review Auditing body will review the Management System

Documentation against the Standard and prepare the audit
Initial visit programme
Auditing Body conducts an initial visit to the company to gather
information before the initial audit
Certification Audit
The audit consists of informal interviews, examinations and
observations of the system in operation
Issue of Certificate Following review and approval of any corrective action,
the certificate will be issued to the company
Periodic Audit At least one periodic audit per year is required to ensure
the continued satisfactory operation of the system

Certification Extension Renewal of Certificate is carried out after three years

 HACCP

THANK YOU !