Transcript of GHP & HACCP Briefing Narration
- 1. A Briefing by Richard Bradford-Knox of RBK Consultants E
Mail: richard@rbkconsultants.co.uk www.rbkconsultants.co.uk Food
Safety Management Good Hygiene Practice & HACCP RBK
Consultants
- 2. What is the purpose of this E Book Presentation ? HACCP
Hazard Analysis Critical Control Point is perceived and portrayed
by some as a must have but complicated food safety management
system that will solve all your food hygiene problems. Others see
it as an unnecessary chore . It is not complicated , it is a legal
requirement but when properly implemented its benefits outweigh the
effort of implementation as a very useful tool in achieving the
goal of safe food production. This presentation sets out to dispel
some of the myths and explain in straight forward terms what it is
,the principles that drive it, and help you understand what is
required to implement an effective Food Safety Management System
(FSM) with HACCP as one of its attributes. RBK Consultants
- 3. What is HACCP? The first thing to understand is that it is
not a stand alone system. It is a Food Safety Management System
that requires 2 elements .Firstly Good Hygiene Practice aka as
prerequisites to HACCP which consist of all the hygiene practices
that the food industry have been practising for many years and
secondly HACCP itself which focuses on critical or key steps of
food processing and production to ensure that food is produced as
safely as possible for consumers. RBK Consultants
- 4. What do we mean by a Food Safety Management System GHP &
HACCP? A Food Safety Management System is an organised and defined
way of managing food hygiene and keeping food safe for consumption.
It is a combination of GHP Good Hygiene Practice . (AKA Good
Manufacturing Practice and also known as Prerequisites to HACCP.
HACCP is built on a foundation of GHP and is not a stand alone
system. RBK Consultants
- 5. GOOD HYGIENE PRACTICE OR PREREQUISITES Why? GHP/
Prerequisites are necessary to create or build a safe environment
to produce safe food. Without this safe environment our food will
vulnerable to contamination and the HACCP controls could be
rendered useless. RBK Consultants
- 6. RBK Consultants So What is needed to Create this Safe
Environment ? GHP / Pre-Requisites are all of the practices and
procedures that have to be in place or should have been in place to
produce safe food long before HACCP was introduced. They consist of
the following. Properly designed Facilities and layout Segregation
between Raw & Cooked Products Process or Production Control
Suitable Equipment Regular Maintenance of Equipment and Facilities
Cleaning Sanitation and disinfection procedures Safe storage and
disposal of Waste Food Hygiene & HACCP Training for all staff
Personal Hygiene Pest Control Traceability of Ingredients
- 7. GHP /Prerequisites It is not our intention to go into more
detail about each aspect of GHP / Prerequisites. They are addressed
it general Food Hygiene training programs and other presentations
which you can also obtain from our web site and of course from
other training organisations like Highfield or CIEH. RBK
Consultants
- 8. The Aim and Objectives of a Food Safety Management System or
Program Aim :-To produce food that is fit for human consumption by:
Identifying all hazards Controlling, reducing or eliminating them.
Do so in the most efficient and economical way Being able to show
or demonstrate that it is done. RBK Consultants
- 9. Who & What do we need ? A team of people with a
responsible attitude who are trained in food hygiene and food
safety, are knowledgeable about their product(s) and how they are
produced. Treat Food Safety as a Priority not as a burden Well
planned documented policies and procedures A system that can be
integrated with and are part of other day to day operations and
management systems. E.g. Production and Quality control RBK
Consultants
- 10. HACCP IS A FARM TO FORK SYSTEM THE SYSTEM STARTS WHEN FOOD
IS HARVESTED AND ENDS WHEN FOOD IS CONSUMED THAT IS THE BEGINNING
AND END OF THE FOOD CHAIN EACH ORGANISATION OR STEP IN THE FOOD
CHAIN MUST HAVE ITS OWN FOOD SAFETY MANAGEMENT SYSTEM WHICH LINKS
TO THE NEXT ONE . RBK Consultants
- 11. RBK Consultants It is important to understand the
difference between Hazard & Risk Hazard :- Anything that can
cause harm or lead to causing harm to Human Beings. Food itself can
be and is regarded as a hazard but only if it is contaminated with
hazardous substances or objects. These can be:- Biological Chemical
Physical Allergens.
- 12. RISK The likelihood, probability or risk of a hazard being
the cause of harm and certain groups of people are more at risk
than others. i.e. Children, Elderly people, sick people with a weak
immune system Certain foods are more vulnerable to contamination
than others and therefore considered to present a higher risk than
others. E.g. Ready to Eat Foods, Foods High in protein and food
containing moisture or water. RBK Consultants
- 13. Hazard & Risk Analysis We class food as High, Medium or
Low Risk. Note Low Risk does not mean NO Risk. In performing Hazard
Analysis as a starting point we assume that there are hazards
present in all food and the processes used to produce it. We also
know that some foods are considered to present a higher risk than
others and certain pathogens present a greater threat to human
health than others. Unlike Health & Safety Risk Analysis it is
not necessary to quantitatively assess the level of risk it
presents . Just that there is a hazard and we must control or
eliminate it. In identifying what hazards they present we can then
formulate the best and most effective controls HACCP or GHP to
reduce the risk of its potential to cause harm. RBK
Consultants
- 14. RBK Consultants What is a Control? A Control is the way we
prevent food becoming a hazard. This can be by cooking, adjusting
the pH, atmospheric packing, chilling , freezing, drying , reducing
moisture levels and others.
- 15. What is a Critical Control Point? A point at any stage in
the process that actions are required to control or improve the
safety of the product. There are many Control Points but not all of
them are considered Critical in HACCP terms. Many are controlled or
eliminated by Good Hygiene Practice and the Prerequisites we listed
earlier. RBK Consultants
- 16. RBK Consultants Critical Control Point Definition in
Context of HACCP A Control Point is considered Critical when :-
There is a Hazard to be controlled and it cannot be controlled at
any other point in the Process. If not controlled could cause harm
to humans.
- 17. What do we mean by Critical The use of the term Critical in
HACCP could be regarded as misleading. It implies that process
steps procedures or actions not meeting the HACCP criteria for a
CCP are not Critical. For example prerequisites such as lack of
training, absence of hand washing or cross contamination can and
have led to serious outbreaks of food borne disease. Therefore they
can be regarded as equally Critical to the safety of food. RBK
Consultants
- 18. Another Example of Something That is Critical but not
HACCPTraceability Not regarded as a HACCP CCP. Probably because the
traceability or identification of ingredients has to be followed,
at every step but not easy to set a critical Limit other than by
its absence. Nevertheless a Critical and legal requirement. Think
of Horsegate! Failure , deliberate or not ,to trace meat supplies
and identify sources contributed horsemeat ending up in beef
dishes. Food Businesses must be able to trace all ingredients/raw
materials throughout the supply chain from source to consumer or
end user and back to source. Includes cold stores, other temporary
storage and distribution. RBK Consultants
- 19. RBK Consultants HACCP is Based on 7 PRINCIPLES Conduct
Hazard Analysis Determine CCPs Establish Critical Limits Establish
Monitoring System Establish Corrective Actions Establish
Verification Procedures Establish Documentation
- 20. RBK Consultants PRINCIPLE 1 Conduct a hazard analysis
Prepare a flow diagram of the steps in the process, identify and
list the hazards and specify the control measures
- 21. RBK Consultants Hazard Analysis Analysis of hazards
associated with each product Evaluation of procedures concerned
with production, distribution, and raw materials List the type of
hazard (biological, chemical or physical) at each step. Devise
appropriate preventive action or control to eliminate or keep the
hazard under control.
- 22. How do we decide what controls are appropriate ? All
controls and Critical Limits must be based on sound scientific
evidence and advice from a recognised authority. This must be
obtained from a qualified source. For example: Local- EHOs and
National Government- The FSA, DEFRA, World Health Organisation,
Trade Associations, academically and professionally qualified
auditors and consultants. E.g. IFST , SALSA, BRC ,RSPH or CIEH
registered RBK Consultants
- 23. Typical Control Processes and Preservation Techniques
Temperature & Time Cooking , Freezing, Chilling Drying or
Dehydrating Ph Levels Sugar and Salt levels Atmospheric Packing aka
Gas flushing Sensory Observations Metal and X-ray Detection RBK
Consultants
- 24. Example Flow Chart Note that ingredients are listed at the
top of the chart and are shown where they enter the process. Each
step in the process is numbered and these will match those in the
Control Table. It is important to check that every step is
identified and shown including re-work . RBK Consultants
- 25. RBK Consultants Flour Minced Meat- Chicken, Lamb or Beef
Vegetable Oil - HACCP Flow Chart Meat Dumplings Prepared Vegetables
Water Spices and Seasonings 3. Mix & Make dough 4. Cut &
roll Pastry 1. CCP 1. Goods Received Chilled 1. Goods Received
Ambient 1. Goods Received Ambient 1. Goods Received Ambient 3 a.
Mix Dumpling Filling 5. Shape and Fill 6. Tray 7. Freeze