FOOD SAFETY NORMS

FOOD SAFETY NORMS - Transcript

Food Safety Basics
Food Safety Basics
Hazard Analysis & Critical Control
Point (HACCP)
Objective: Understand the objectives, structure and
possible project uses for HACCP
Food Safety Basics
Who Cares and Why
Saves your business money in the long run
Avoids you poisoning your customers
Food safety standards increase
Ensures you are compliant with the law
Food quality standards increase
Organizes your process to produce safe food
Organizes staff promoting teamwork/efficiency
Due diligence defense in court.
Food Safety Basics
Origins of HACCP
„ Pioneered in the 1960’s
during Apollo program
„ Adopted by many food
processors and the U.S.
government
„ Designed to minimize the
risk of food safety hazards.
Food Safety Basics
Where Does HACCP Fit in?
ISO 22000
Food Safety Basics
HACCP Basics
„ Used in food processing and
service
„ Preventive and risk-based
„ A management tool used to
protect the food supply against
biological, chemical and
physical hazards
„ Voluntary but becoming a
requirement through
integration into ICS per buyer
requirements, ISO 22000, etc.
Food Safety Basics
Hazards
„ A biological, chemical or physical
agent that is reasonably likely to
cause illness or injury in the absence
of its control
Food Safety Basics
Biological Hazards
„ Microorganisms
‰ Yeast
‰ Mold
‰ Bacteria
‰ Viruses
‰ Protozoa
„ Parasitic worms
Food Safety Basics
Chemical Hazards
„ Naturally Occurring
„ Intentionally added
„ Unintentionally added
Food Safety Basics
Physical Hazard
„ Any potentially harmful
extraneous matter not
normally found in food
‰ Glass
‰ Wood
‰ Stones
‰ Metal
‰ Plastic
Food Safety Basics
Principles of HACCP
‹ Conduct hazard analysis
‹ Identify critical control points
‹ Establish critical limits
‹ Monitor each CCP
‹ Establish corrective actions
‹ Establish verification procedures
‹ Establish record-keeping and
documentation procedures
Food Safety Basics
Hazard Analysis Basics
„ Purchase & delivery?
„ Storage?
„ Processing
„ Preparation?
„ Cooking/Re-heating?
„ Cooling? Hot holding?
„ Service?
Food Safety Basics
Control Measure Determination
Food Safety Basics
Critical Control Point Limits
„ Identify Critical Control
Points
„ Determine Critical
Limits
Food Safety Basics
Setting Limits & Monitoring
Performance
„ Temperature reading
records
„ Visual observation
„ Organoleptic analysis
„ Stock rotation checks
„ Setting of safe limits
„ Training
„ Supervision
Food Safety Basics
Prerequisite Programs
„ Procedures, including GMPs, that address operational
conditions provide the foundation HACCP systems
‰ GMP
„ Good Manufacturing Practice
‰ SCP
„ Sanitation Control Procedure
‰ SSOP
„ Sanitation Standard Operating Procedure
‰ FMEA
„ Failure Mode Effective Analysis
‰ HACCP
„ Hazard Analysis and Critical Control Point
Food Safety Basics
Common Prerequisite Programs
„ Facilities & equipment
„ Standard operating
procedures
„ Supplier controls
„ Production specification
„ Personnel policies
„ Traceability and recalls
Food Safety Basics
Preliminary Steps | How to HACCP
„ Assemble HACCP team
„ Describe production &
distribution systems
„ Identify intended use and
consumers of food
„ Develop flow diagram
„ Verify flow diagram
Food Safety Basics
HACCP Plan & Support Documents
„ Hazard Analysis Worksheet
„ Records related to performing hazard analysis and
establishing critical limits
„ Data used to establish safe product shelf life
„ HACCP team members and their responsibilities
„ Summary of preliminary steps taken in the development
of a HACCP plan
„ Prerequisite programs
Food Safety Basics
Elements of Verification
„ CCP verification activities
‰ Calibration of monitoring devices
‰ Targeted sampling and testing
‰ CCP record review
„ HACCP system verification
‰ Observations and reviews
‰ Microbiological testing
‰ Documentation coherency
‰ Management review
„ Actual process changes
‰ Legal compliance
‰ Buyer confidence
Food Safety Basics
How HACCP can help USAID projects
Food Safety Basics
HACCP Wrap-up
„ Preventative approach to food
safety
„ Can help identify process
improvements
„ Reduces the cost of end product
testing
„ Provides evidence of due diligence
„ Reduces the likelihood of product
recall
„ Enhances customer trust
„ Improves staff motivation and
efficiency
Food Safety Basics
Exercise
„ Break into three groups
and use the olive oil
production process
diagram to describe how
the principles of HACCP
could be used in the
design, procurement, and
implementation of a
project promoting olive oil
production