9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced...
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Transcript of 9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced...
9 - 2
Hazard
Analysis
Critical
Control
Point
9 -
The HACCP Philosophy
3
Prevented
Eliminated
Reduced to safe levels
If significant biological, chemical,or physical hazards are identified at specific points in the flow of food, they can be:
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Proper foodhandling procedures
Hazard and risk analysis
Monitoring techniques
Record keeping
HACCP ensures safe food through a combination of:
A HACCP system helps you:
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Identify food and procedures most likely to cause foodborne illness
Develop procedures to reduce the risk of foodborne-illness
Monitor procedures to keep food safe
Verify that the food served is consistently safe
Prerequisite Programs
Proper personalhygiene practices
Supplier selection and specification programs
Proper facility-design practices
Proper cleaningand sanitation programs
Appropriate equipment-maintenance programs
Imag
e co
urte
sy o
f H
obar
t C
orpo
ratio
n
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Menu
Customers
Equipment
Processes
Operations
A HACCP plan must be specific to a facility and its:
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Principle 1: Conduct a Hazard Analysis
Principle 2: Determine Critical
Control Points (CCPs)
Principle 3: Establish Critical Limits
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Principle 4: Establish
Monitoring Procedures
Principle 5: Identify Corrective Actions
Principle 6: Verify that the System Works
Principle 7: Establish Procedures for Record
Keeping and Documentation
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Process of identifying andevaluating a potential hazard associated with a food item, in order to decide what must beaddressed in the HACCP plan
Principle 1: Conduct A Hazard Analysis
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Where Hazards Can Occur
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Group Food By How It Is Processed
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A critical control point is the last step where you can intervene to prevent, control, or reduce the growth of microorganisms before the food is served to customers.
Principle 2: Determine Critical Control Points (CCPs)
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Minimum and maximum limitsthe CCP must meet to prevent, eliminate, or reduce a hazard to an acceptable limit
Principle 3: Establish Critical Limits
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Measurable
Based on scientific data, food regulations, and expert advice
Appropriate for the food and equipment in the establishment
Clear and easy to follow
Critical limits must be:
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Monitoring lets you know that critical limits are being met
Principle 4: Establish Monitoring Procedures
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How to monitor the CCP
When and how often to monitor it
Who will monitor it
Equipment, materials, or toolsneeded to monitor it
Establish directions that specify:
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Corrective actions are predetermined steps taken when food doesn’t meet a critical limit
Principle 5: Identify Corrective Actions
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Verify that:
Selected CCPs and critical limits are appropriate
Monitoring is alerting you to hazards
Corrective actions are adequate to prevent foodborne illness
Employees are following established procedures
Principle 6: Verify That The System Works
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Proper records allow you to:
Document that you are continuously preparing and serving safe food
Identify when procedures need to be modified
Principle 7: Establish Procedures For Record Keeping And Documentation
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What prerequisite programs should be in place prior to implementing a HACCPprogram?