Because sanitizing is more than cleaning!
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Transcript of Because sanitizing is more than cleaning!
B E C A U S E SA N I T
I ZI N
G I S M
O R E TH A N
C L E A N I NG !GDI-O
MNI SCHOOL OF
SANITATIO
N
FOOD SAFETY
ESSENTIALS
P O W E R E D B Y
UNDERSTANDING HACCP
7
UNDERSTANDINGHACCP
OBJECTIVES
• HACCP Defined• HACCP Principles• HACCP Deviation Report & Manual
UNDERSTANDINGHACCP
DEFINITION
H A C C P
UNDERSTANDINGHACCP
DEFINITION
H A C C P
HACCP
EALTHNALYSISRITICALONTROLOINT
UNDERSTANDINGHACCP
UNDERSTANDING HACCP
UNDERSTANDINGHACCP
HAZARDS
UNDERSTANDINGHACCP
HAZARDS - BIOLOGICAL
UNDERSTANDINGHACCP
HAZARDS - CHEMICAL
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HAZARDS - PHYSICAL
UNDERSTANDINGHACCP
HACCP HISTORY
UNDERSTANDINGHACCP
BEGINNING A HACCP PROGRAMEstablishing a good, basic set of
programs developed around GMPs & using them consistently
Gaining management support for the HACCP program
Describing and identifying the food product, its distribution, its intended use, and potential customers
Completing and verifying a flow diagram
UNDERSTANDINGHACCP
SEVEN STEPS TO HACCP
1. Conducting a hazard analysis
2. Identify control points3. Establish critical limits4. Establish monitoring procedures
5. Establish corrective action6. Verification7. Recordkeeping
UNDERSTANDINGHACCP
PRINCIPLE 1: CONDUCTING A HAZARD ANALYSIS
“This principle is the most important
because if a possible hazard is not identified, no control program
will be established.”
UNDERSTANDINGHACCP
PRINCIPLE 1: CONDUCTING A HAZARD ANALYSIS
Ingredient Analysis
Process Analysis
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PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS
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PRINCIPLE 3: ESTABLISH CRITICAL LIMITS
UNDERSTANDINGHACCP
PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES
What to measureHow to collect the dataHow often to collect the dataWho will measure and record the data
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PRINCIPLE 5: ESTABLISH CORRECTIVE ACTION
Place product on holdBring CCP back under controlDocument the deviationRe-run or discard held product
UNDERSTANDINGHACCP
PRINCIPLE 6: VERIFICATION
Keep written recordsNote monitor’s habits/recordsMake equipment checksResponsible monitor sign off
UNDERSTANDINGHACCP
PRINCIPLE 7: RECORD KEEPING
“Without documenting an
event when it occurs, it will be
difficult to prove it happened.”
UNDERSTANDINGHACCP
DEVIATION REPORT-What factors caused the process to go out of control?-What action was taken to bring the process back in control?-What happened to the product that was being created when the process went out of control?-What long-term corrective action was taken to keep the process in control in the future?
UNDERSTANDINGHACCP
HACCP MANUAL
Company Information
HACCP Team
UNDERSTANDINGHACCP
HACCP MANUAL Prerequisite Programs
Process Flow Diagram
Hazard Analysis
UNDERSTANDINGHACCP
HACCP MANUAL The Master Plan
Blank Deviation Report
UNDERSTANDINGHACCP
CONCLUSION
C L E A N TO O L S A
R E GO O D S
A N I TA T I O
N . . .
THE TO
OLS WE USE
• UNDERSTANDING THE COLOR CODE SYSTEM FOR YOUR PLANT
• KEEP YOUR TOOLS STORED BY COLOR
• CLEAN YOUR TOOLS USING THE 4 PILLARS
• FOLLOW GMP