HACCP PRESENTATION

S J ABED & AL SULAIMI CATERING GROUP LLC

Raghavendra Adiga

HACCP SYSTEM

What is HACCP?

Hazard Analysis Critical Control Point

Food Safety Management System

It Identifies, Evaluate and Controls Hazards which are Significant for

Food SafetyRaghavendra Adiga

Building and Equipment design

Cleaning and Sanitization

Proper facilities Storage (Cold, Dry, Chemical)

Service (Potable Water, ventilation)

Personal HygieneHand Washing

Good Hygienic Habits

Prerequisite Programmes

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Prerequisite programmes

Maintenance

Waste management

Pest control

Approved Suppliers

Staff Training

Operational Control(policy, procedures, work instructions)

ThinkHygiene

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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

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HACCP PRINCIPLES

1. Hazards Analysiswhat 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

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FOOD HAZARDSPhysical

Chemical

Biological

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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

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HACCP PRINCIPLES

3. Critical Limits Safety limits which separate

the acceptable from unacceptable

Eg: Cooking Temperature:

Storing Temperatures:

Food Temperatures:

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HACCP PRINCIPLES

4. Monitoring System

Setup checks for control measures at

CCP to confirm that the process is

under control and critical limits are

not exceeded

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HACCP PRINCIPLES

5. Corrective Action

Decide what to do when

Critical limit is breached.

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HACCP PRINCIPLES

6. Verification Prove that HACCP plan is working

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HACCP PRINCIPLES

7. Documentation Keep records

Temperature Charts

Cleaning Schedules

Pest Control Records

Equipment Maintenance Records

Training Records

Delivery Checks

Non conformance Reports

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HACCP PROCESS FLOW MAP

DELIVERY / RECEIPT

STORAGE

DRY CHILLED FROZEN

THAWING

PREPARATION SERVE COLD

SERVE COLD

SERVE HOT

CHILLING

RE-HEATING

COOKING

HOT HOLDING

D I S P L A Y/ S ERV I C E

PURCHASE

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HACCP PROCESS FLOW MAP

PurchaseHazards

Biologically, Physically and Chemically

contaminated products

ControlsApproved Suppliers

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HACCP PROCESS FLOW MAP

DeliveryHazardsBiologically, Physically and Chemicallycontaminated products

ControlsApproved SuppliersDelivery vehicle inspectionVisual checks of product and date codes

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HACCP PROCESS FLOW MAP

StorageHazardsContaminationMultiplication of Bacteria

ControlsMaintain correct temperaturesSegregation of productsStock rotation (FIFO / FEFO)

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HACCP PROCESS FLOW MAP

Preparation

HazardsContaminationMultiplication of Bacteria

ControlsSeparation of raw and prepared foodColour coding systemClean and sanitized utensils and work areasMinimize handling and time keep at room temperature

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HACCP PROCESS FLOW MAP

CookingHazardsSurvival of Micro organisms

ControlsCook thoroughly to

Core temperature 75oC

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HACCP PROCESS FLOW MAPFood Holding

HazardsContamination and multiplication of bacteria

Controls

Hot Hold Cold HoldMaintain above 63oC Store below 5oC

Cover the food Cover the food

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HACCP PROCESS FLOW MAP

ServiceHazardsContaminationMultiplication of Bacteria

ControlsMaintain the correct temperaturesClean and sanitized utensilsMinimize handling

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Seven Principles of HACCP

1. Hazards Analysis

2. Critical Control Points

3. Critical Limits

4. Monitoring System

5. Corrective Action

6. Verification

7. Documentation

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HACCP PROCESS FLOW MAP

• Purchase

• Delivery

• Storage

• Preparation

• Cooking

• Food holding

• Service

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Questions

?

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The End

Thank

YouRaghavendra Adiga