HACCP

TOPIC TITLE30/03/2012

30/03/2012

HACCP for Happiness Station

HACCP

HACCP

Quality in Happiness Station

• HYGIENE personal hygiene (training!)

working hygiene (training!)

•HACCP product safety (training!)

Only trained staff is allowed to work in a Happiness Station ! • a first training must be done by auhorities (e.g. veterinary office) based on the local law of your country

* Each person working in a HS must be trained at least once a year in hygiene and HACCP aspects.

HACCP

Regulations

„Article 5 of the REGULATION (EC) No 852/2004 on the hygiene of food stuff“ commits food business operators to put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.

The HACCP principles consist of identifying the critical control points at the step or steps at which control is essential to

prevent or eliminate a hazard or to reduce it to acceptable levels

Useful instruments to control food safety risks(guidelines of the EU-commission)

Comment : Please check this in your country and refer to your local law

HACCP

HACCP

What is HACCP?

HACCP

HACCP

HACCP

Hazard

Analysis

CriticalControl

Points

HACCP

History – Development of HACCP

60 th first works, NASA wanted to produce food for astronauts for guaranty

food safety with zero false program to eat

1963: World health organization (WHO) issued Haccp principles in Codex Alimentations

1971 Presentation of the HACCP concept at the National Conference of Food

Protection (USA)

1993 Codex Alimentarius "Guidelines for the application of HACCP“

1993 EC Directives 93/43/EWG

1994 "The application of hazard analysis critical control point (HACCP) within the Unilever foods business“ (SHEACO 12.4 )

1997 Regulation on hygiene of food stuff

HACCP

HACCP

National Regulation on hygiene of food stuff:

Article XX

Check and add your local regualations here

HACCP

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What is HACCP?

…. a concept, a systematic preventive approach to food safety that identify hazards that must be prevented, eliminated or reduced to acceptable levels

HACCP

HACCP

4 different hazards: biological, chemical, physical and allergens

• MICROORGANISMEN bacteria, yeast, moulds

• CHEMICALS e.g. cleaning, desinfection, pesticide and pest control

• FOREIGN BODIES e.g. wood, glass, metal, dust, dirt

• ALLERGENS e.g. milk proteins, egg proteins, nuts, soy, peanuts

HACCP

HACCP 7 principles

Already done by

Unilever for your

Happiness Station .

Unilever will do an risk

assessment on a

regular base and will

keep the QA Manual up

to date

HACCP

Contaminants

Describes „undesirable presence“ often in low quantities

BiologicalChemicalPhysicalAllergens

HACCP

Biological contaminants

bacteria, yeasts, moulds

The good mircoorganism are usefull e.g. food production: bread, beer, sauerkraut, yoghurt, cheese, salami

>> lactid acid bacteria, yeasts, moulds

The bad microorganism spoil food z.B. sour milk, spoiled fruit and vegetables, molded bread PRODUCT QUALITY >> lactid acid bacteria, yeasts, moulds

The dangerous microorganism (phatogen) cause illnessInfections and poisoning

PRODUCT SAFETY >> salmonella, listeria, staphylococcus

HACCP

Chemical contaminants

Chemicals

• Cleaning agent• Desinfection agent• Pesticide agent• Pest control agent• Freezing agent, lubricant• Also personal hygiene product (e.g. medicine, parfume etc)

HACCP

Physical contaminants

foreign bodies= wood, glass, stone, metal, plastic

• Bones and bonies, hairs • Equipment• Dishes and drinking glasses• Lamps, window glass, measuring instruments (f.e. thermometer)• Jewellery

Can lead to injury in mouth

HACCP

Biological contaminants

Allergens

•peanuts and peanut

product

•walnuts and walnut

products

•milk and milk products

•egg and egg products

•fish and fish products

•shells and crabfish

•grain and flour products

•soy and soy products

(Unilever allergen list)

• sesame seed

• SO2 (Sulfit)

• Peas

• celery

HACCP

Critical control points

critical Control Points/ CCPsdirect control of measurable target values and limits monitoring of temperatures pasteurization

pre-requisite programme (preventive actions)not measurable measures for hazard reduction e.g. hygienie rules and training cleaning documents and -procedures pest control rules for handling glass (Glas Policy) rules for toxic substances (chemical contaminants) handling damaged goods

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CCP in Happiness Station

HACCPSchulung HACCP und Hygiene

HACCP

For the evidence of a efficient HACCP concept

A sufficient DOKUMENTATION

necessairy!

„Checklists“

HACCP

TOPIC TITLE30/03/2012

30/03/2012

THANK YOU!

HACCP

HACCP

HACCP