HACCP Manual Review 2011

7/27/2019 HACCP Manual Review 2011

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HACCPSystem / Manual Review

March 2011


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HACCP System / Manual Review 2011

New Products / Process.

Pre-packed Marinated products in skewers started supplying to

Carrefour outlets in Dubai / Abu Dhabi / Al Ain / Ajman / RAK.

Pre-packed Marinated / Non- marinated products to butchery

counter.

Marinated chicken products under Modified atmosphere packing

(MAP) Approval from Ajman / Sharjah not granted due to

absence of process guidelines for this kind of packed products.Abu Dhabi Food control granted approval for 3 days shelf life.


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Supplier Approval Program

We had reviewed the existing suppliers list (over seas & local).

Many new suppliers (local) included in the approved suppliers

list.

Most of the local suppliers had been graded as GradeC due to

non-receipt of the supplier self evaluation form and otherrelevant documents.

Grading:-

GRADE A - If the supplier has any of these system - HACCP / SQF / ISO22000:2005 / or any other

international accreditation.

GRADE B If the supplier has any in-house food safety or quality system / in process of anyfood safety/quality system / any verification program / reputation of the supplier with Farm

Fresh in terms of quality compliance & product complaints received for the product supplied.

GRADE C - Reputation of the supplier with Farm Fresh in terms of quality compliance / Volume

of the products supplied / Product complaints received for the product supplied.



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Two new Food transport vehicles added to the existing fleet to

help delivery constraints. The same were approved by DMFCS

New Food Transport Vehicles

There was no major changes in the process flow or products

and all the appropriate changes in regard to documentation

and amendments were incorporated in the existing HACCP

operation Manual.

HACCP Operational Manual up-dating



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In-house Training

We had completed Basic Food Hygiene training (for the year

2010) for new staffs involved in food handling and DM attested

certificates provided.

Refresher Food Hygiene training 2010 for all staffs involved in

food handling had completed and certificates provided.


Training calendar for 2011 We shall have the Refresher Food

Hygiene training in the month of July / August with a batch

strength of 20 staffs. Training will be conducted in Fridays during

the above said period.

PIC training Will be conducted accordingly upon finalisatation

of the staff and approval from Management.


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PIC Person In Charge Training

DM FCS has implemented new program called PIC Person In

Charge for every food establishment in the Emirate of Dubai. The

implementation lead time is Dec 2011. This is mandatory for all

food establishments operating in Dubai.


There should be one PIC through out the operation (each shift).

Person in Charge means a person directly responsible for the food

related operations in the food establishment and has direct authority,control or supervision over employees who engage in the storage,

preparation, display, or service of foods.


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PIC Person In Charge


Person in Charge Certified in Food Safety means a Person in Charge,

who has successfu l ly completed a foo d safety cou rse approp r iate to the

type of food bus iness.

Person in Charge training can be provided by in-house trainer andafter f inish ingthe t raining, staff need to appear for an exam w ith an

external cert if icate awarding c ompany which is app roved by DM. Upon

pass ing the exam ful ly c ompleted a food safety course appropr iate to the

type of food b us iness.

We need to have 3 PICs from ware house and processing. As one ineach sh if t and one wil l be back-up .


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Microbiology analysis results summary for 2010.

By adhering to the implemented HACCP system Food samples

compliance percentage registered as 100%

(94 tested & NO non-compliance)

Year Tested compliance

non-

compliance

compliance

%

2010 94 94 0 100

2009 92 89 3 96.74

HACCP System / Manual Review 2011(grading as per in-house system)

Food samples test results


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By maintaining strong personal hygiene code maximum

hand swab test result graded as GRADE A+ & A

A+ A B+ B C+ C Total

31 14 12 12 11 3 82

HACCP System / Manual Review 2011(grading as per in-house system)

Hand swab test results


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By following & monitoring good cleaning & sanitationpractice maximum surface swab test result graded as

GRADE A+ & A

(grading as per in-house system)

A+ A B+ B C+ C Total

12 13 8 2 1 0 36


surface swab test result


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By maintaining good sanitation of water holding tank & pipelinesall the water samples test result graded as GRADE A+ & A


TOTAL A+ A B+ B C

12 3 3 4 2 0


Water samples test result


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Customer Complaints

SR IHR NA SR/IHR Total

2009 4 5 0 2 11

2010 7 1 2 0 10



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Internal & External audits

In monthly HACCP audits our compliance evaluation remained

GOOD, how ever few observations were raised in view of

continuous improvement.

In DMFCS inspections in 2010, our inspection compliance

GRADE maintained consequently as GRADE B with 83 to 87

points.

In SGS HACCP certification/surveillance audits our complianceobserved as satisfactory with very few observations were raised

in view of continuous improvement.



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Internal & External audits

In the audits carried out by our customers in their Supplier Audit

our compliance scale remained GOOD with out any

MAJOR/CRITICAL non-compliance.

Our customers rated Farm Fresh as their Approved Supplier.

To list few potential customersEKFC, Carrefour, Abela..



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Personal Hygine Motivation Program

In view of bringing the existing personal hygiene compliance to next

higher level, we had introduced and implemented Personal hygiene

motivation program.

Initially this program is introduced within processing unit staffs, as

personal hygiene in this environment is at prime importance.

Each staff is monitored and evaluated on daily basis and at the end ofeach month, staff scoring highest points are awarded with certificate

of Appreciation as personal hygiene staff of the month and the staff

scoring 1st, 2nd, 3rd, 4th for entire year will be awarded a special

certificate.

This motivation program was intimated from November 2010,remarkable improvement observed with in short period.



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Personal Hygine Motivation Program

Grade Nov-10 Dec-10 Jan-11 Feb-11

a++ 1 0 14 16

a+ 0 7 10 12a 7 8 1 1

b+ 15 7 3 1

b 8 8 2 1

c+ 1 3 1 0

c 1 0 0 0

d 0 0 0 0

Vacation 1 0 2 1




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Management Support & Team Farm Fresh Effort.

With strong management commitment and support

Team Farm Fresh performed well in maintaining the

implemented HACCP - Food Safety System.

With each individual continuous effort Team Farm Fresh

maintains the success of compliance and viability of

implemented HACCP Food Safety System.



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Thank You.


HACCP Manual Review 2011

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