Food safe level 2 part 2

8/14/2019 Food safe level 2 part 2

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FOODSAFE Level 2 (Advanced)

FOODSAFE Level 2 (Advanced)

Section 2

Introduction to HACCP

Revised 2001


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FOODSAFE Level 2 Introduction to HACCP 2

Learning outcomeLearning outcome

s to demonstrate a basic understanding of the HACCP system


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Major points to be coveredMajor points to be covered

s introduction to HACCPs HACCP termss beginning a HACCP systems HACCP stepss how HACCP challenges an operator


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Origins of HACCPOrigins of HACCP

s HACCP is a program developed byPillsbury and the US Army for NASA in

the 1960s


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5FOODSAFE Level 2 Introduction to HACCP

T o t a lT o t a lM a n a g e m e n tM a n a g e m e n tC o m m i t m e n tC o m m i t m e n t

H A C C P

B i o l o g i c a lB i o l o g i c a lC h e m i c a lC h e m ic a l

P h y s i c a lP h y s i c a lH a z a r d sH a z a r d s

E d u c a t i o n a n dE d u c a t i o n a n d T r a i n i n gT r a i n i n g

C l e a n in g a n d

S a n i t i z i n g P e s t C o n t r o lT i m e a n d

T e m p e r a t u r e P e r s o n a l

H y g i e n e

HACCP Food Safety Assurance PyramidHACCP Food Safety Assurance Pyramid

Developed by Robert B. Gravani, Cornell University


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HACCP termsHACCP terms

s hazards risks control points critical control point (CCP)s critical limitss SOP/GMPs


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HACCP stepsHACCP steps

1. Hazard analysis

2. Identify critical control points

3. Establish critical limits

4. Monitor critical control points

5. Establish corrective action

6. Establish a record keeping system

7. Verification


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Step 1: Hazard analysisStep 1: Hazard analysis

s potentially hazardous foodss food flowss identifying the hazards


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Food flow examplesFood flow examples

Not Cooked

Receive Store Prepare Hold Serve

Cook and Serve

Receive Store Cook Serve

Cook and Chill

Receive Cook Cool Reheat Hold Serve


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Product flow chartingProduct flow chartingChowder Soup Base Shrimp Clams Vegetables

(frozen) (frozen) (canned) (pre-cut, washed)

STORAGE

PREPARATION

Cooking

Heat all ingredients to 74C (165F)

Reheating

Standard OperatingProcedures


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Seafood chowder flow chartSeafood chowder flow chartChowder Soup Base Shrimp Clams Vegetables


Storage

Preparation

Receiving

Store in freezer Store in d ry storag e Store in ref rig erato r

Thaw soup basein refri erator

Rinseshrim

CookingHeat all ingredients to 74C (165F)

Serving and HoldingHold chowder at 60C (140F) or higher

CoolingCool chowder to 21C (70F) within 2 hours andthen to 4C (40F) within an additional 4 hours

ReheatingReheat chowder to 74C (165F) or higher within 2hours ONLY ONCE



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Step 2: Identify critical control pointsStep 2: Identify critical control points

s control pointss critical control points (CCPs)


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CCP decision treeCCP decision treeD o c o n t r o l m e a s u r e ( s ) e x i s t f o r t h e i d e n t i f i e d h a z aQ 1

Y E S

Y E S

Y E S

Y E S

Y E S

N O

N O

N O

N O

N O

M o d i f y s t e p , p r o c e s s o r p r o d u c t .

I s c o n t r o l a t t h i s s t e p n e c e s s a r y f o r s a f e t y ?

Q 2 D o e s t h i s s t e p e l i m i n a t e o r r e d u c e t h e l i k e l y o

Q 3 C o u l d c o n t a m i n a t i o n w i t h t h e i d e n t i f i e d h a z a ra c c e p t a b l e l e v e l ( s ) o r c o u l d i t i n c r e a s e t o a n u

Q 4 W i l l a s u b s e q u e n t s t e p e l i m i n a t e t h e i d e n t i f i e dr e d u c e i t s l i k e l y o c c u r r e n c e t o a n a c c e p t a b l e l e

N o t a C C P S T O P

C R I T I C A L C O N T R O L P O I N T

N o t a C C PS T O P

N o t a C C PS T O P


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STORAGE

PREPARATION

Store in freezer Store in dry storage Store in refrigerator

Thaw soup basein refrigerator

Rinse shrimp

Cooking

Heat all ingredients to

Serving and HoldingHold chowder at

CoolingCool chowder at

ReheatingReheat chowder at



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Step 3: Establish critical limitsStep 3: Establish critical limits

s establish critical limits for critical controlpoints and standard operating

procedures


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STORAGE

PREPARATION



Rinse shrimp

Cooking

CCP Heat all ingredients to

Serving and HoldingCCP Hold chowder at

CoolingCCP Cool chowder at

ReheatingCCP Reheat chowder at



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Step 4: Monitor CCPsStep 4: Monitor CCPs

s what critical limits are to be monitoreds who will be responsible for monitorings how the critical limits will be monitoreds how often the critical limits will be

monitored


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Storage

Preparation

Receiving



Rinseshrim

CookingCCP Heat all ingredients to 74C (165F)

Serving and HoldingCCP Hold chowder at 60C (140F) or higher

CoolingCCP Cool chowder to 21C (70F) within 2 hours and

then to 4C (40F) within an additional 4 hours

ReheatingCCP Reheat chowder to 74C (165F) or higher within 2

hours ONLY ONCE



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Procedure Hazards CCP(Y/N)

CriticalLimits

Types of Monitoring

Procedures

CorrectiveAction if

CriticalLimits notmet

Records Verification

Seafood Chowder HACCP PlanSeafood Chowder HACCP Plan


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Step 5: Establish corrective actionStep 5: Establish corrective action

s Example: if it is below 74 C (165 F), continue

cooking; check the internal temperatureevery 20 minutes until it is 74 C (165 F)


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Step 6: Establish a record keeping systemStep 6: Establish a record keeping system

s to document efforts to protect foods to provide a detailed historys to pinpoint deviations


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Step 7: VerificationStep 7: Verification

s to determine the validity of the HACCPplan

s to ensure that the system is operatingaccording to plan


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How HACCP challenges operatorsHow HACCP challenges operators

s developing SOP/GMPss training employees

s developing self-monitoring toolss motivating staff and managements developing standardized menus and

procedures


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Setting up a HACCP systemSetting up a HACCP system

s obtain commitment to HACCPs select menu items and procedures

s identify potentially hazardous ingredientss analyze processing/preparation

proceduress

implement employee training program


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Where do we start?Where do we start?

Documents

Food safe level 2 part 2