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Food-Safety-and-HACCP-Presentation.pptx

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ErichViray

The document discusses Hazard Analysis and Critical Control Points (HACCP) and food safety. It introduces HACCP and its seven principles: conduct hazards analysis, determine critical control points, establish critical limits, establish monitoring systems, establish corrective actions, establish verification procedures, and establish documentation. It explains the three main food hazards and elaborates on the first four HACCP principles. The document also discusses causes of food contamination including cross-contamination, poor personal hygiene, and improper cleaning and sanitation.

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Introduction to HACCP and Food Safety
HACCP SYSTEM What is HACCP? - Hazard Analysis - Critical Control Point
Seven Principles of HACCP 1. Conduct Hazards Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring System 5. Establish Corrective Action 6. Establish Verification Procedures 7. Establish Documentation
HACCP PRINCIPLES 1. Hazards Analysis what could go wrong Identify the hazards that affects the process Identify the steps that hazards likely to occur Decide which hazards are significant Determine the measures necessary to control the hazards
FOOD HAZARDS Physical Chemical Biological
HACCP PRINCIPLES 2. Critical Control Points (CCP) Most important points / steps where the control measure must be used to prevent, eliminate or reduce the hazards to an acceptable level
HACCP PRINCIPLES 3. Critical Limits Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures:
HACCP PRINCIPLES 4. Monitoring System Setup checks for control measures CCP to confirm that the process is under control and critical limits are not exceeded a t
HACCP PRINCIPLES 5. Corrective Action Decide what to do when Critical limit is breached.
HACCP PRINCIPLES 6. Verification Prove that HACCP plan is working
HACCP PRINCIPLES 7. Documentation Keep records Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports
Food Safety
Causes of Contamination Causes of Contamination Cross Contamination Poor Personal Hygiene Improper Clean and Sanitation
Cross Contamination High risk of cross - contamination during preparation because food is in contact with hands, surfaces, equipment & raw food could contaminate cooked food. Also food is in the danger zone i.e. between 5 - 65尊C.
Poor Personal Hygiene Poor Personal Hygiene Occur when food Handlers:
Prevention: To prevent food poisoning using good personal hygiene, follow these tips: wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work dry your hands with a clean towel, disposable paper towel or under an air dryer never smoke, chew gum, spit, change a babys nappy or eat in a food handling or food storage area never cough or sneeze over food, or where food is being prepared or stored wear clean protective clothing, such as an apron keep your spare clothes and other personal items (including mobile phones) away from where food is stored and prepared
Conti tie back or cover long hair keep fingernails short so they are easy to clean, and dont wear nail polish because it can chip into the food avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings completely cover all cuts and wounds with a wound strip or bandage (brightly coloured waterproof bandages are recommended wear disposable gloves over the top of the wound strip if you have wounds on your hands change disposable gloves regularly advise your supervisor if you feel unwell, and dont handle food.
Improper Clean and Sanitation
Questions ?
The End Thank You

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Food-Safety-and-HACCP-Presentation.pptx

  • 2. HACCP SYSTEM What is HACCP? - Hazard Analysis - Critical Control Point
  • 3. Seven Principles of HACCP 1. Conduct Hazards Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring System 5. Establish Corrective Action 6. Establish Verification Procedures 7. Establish Documentation
  • 4. HACCP PRINCIPLES 1. Hazards Analysis what could go wrong Identify the hazards that affects the process Identify the steps that hazards likely to occur Decide which hazards are significant Determine the measures necessary to control the hazards
  • 6. HACCP PRINCIPLES 2. Critical Control Points (CCP) Most important points / steps where the control measure must be used to prevent, eliminate or reduce the hazards to an acceptable level
  • 7. HACCP PRINCIPLES 3. Critical Limits Safety limits which separate the acceptable from unacceptable Eg: Cooking Temperature: Storing Temperatures: Food Temperatures:
  • 8. HACCP PRINCIPLES 4. Monitoring System Setup checks for control measures CCP to confirm that the process is under control and critical limits are not exceeded a t
  • 9. HACCP PRINCIPLES 5. Corrective Action Decide what to do when Critical limit is breached.
  • 10. HACCP PRINCIPLES 6. Verification Prove that HACCP plan is working
  • 11. HACCP PRINCIPLES 7. Documentation Keep records Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports
  • 13. Causes of Contamination Causes of Contamination Cross Contamination Poor Personal Hygiene Improper Clean and Sanitation
  • 14. Cross Contamination High risk of cross - contamination during preparation because food is in contact with hands, surfaces, equipment & raw food could contaminate cooked food. Also food is in the danger zone i.e. between 5 - 65尊C.
  • 15. Poor Personal Hygiene Poor Personal Hygiene Occur when food Handlers:
  • 16. Prevention: To prevent food poisoning using good personal hygiene, follow these tips: wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work dry your hands with a clean towel, disposable paper towel or under an air dryer never smoke, chew gum, spit, change a babys nappy or eat in a food handling or food storage area never cough or sneeze over food, or where food is being prepared or stored wear clean protective clothing, such as an apron keep your spare clothes and other personal items (including mobile phones) away from where food is stored and prepared
  • 17. Conti tie back or cover long hair keep fingernails short so they are easy to clean, and dont wear nail polish because it can chip into the food avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings completely cover all cuts and wounds with a wound strip or bandage (brightly coloured waterproof bandages are recommended wear disposable gloves over the top of the wound strip if you have wounds on your hands change disposable gloves regularly advise your supervisor if you feel unwell, and dont handle food.
  • 18. Improper Clean and Sanitation