Health evaluation
description
Transcript of Health evaluation
Health evaluation
Supervision
Prof. Dr . Mervat Salah
INTRODUCING A FOOD MANAGEMENT SYSTEM FOR
HOSPITALS (HACCP)
Principle Behind HACCP
SAFE INGREDIENTS + SAFE PROCESS =
A SAFE PRODUCT
Definitions – Important to Understand
• HAZARD – Anything that may cause a food to become unsafe for humans to eat
• RISK – The probability of that hazard occurring
CONTROL
DefinitionsHAZARD = Risk of serving uncooked chicken to Patients / Customers
RISK = What is the likelihood of this occurring ?
CONTROL
WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY…
HAZARDS
PHYSICAL
CHEMICAL
BIOLOGICAL
PRODUCE SAFE FOOD
FIT TO EAT
Existing Essentials Requirements
Before the implementation of HACCP - See Annex A -
• High standards of design & maintenance MUST already exist in the kitchen & ancillary areas
• Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training
• Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources
Understand the 4 C’s Concept• C – Good Hygiene practice prevents Cross
Contamination
• C – Effective Cleaning removes harmful bacteria and stops them spreading
• C – Effective Chilling prevents harmful bacteria multiplying
• C – Thorough Cooking kills bacteria
STAGE 1 – DEVELOPING A HACCP PLAN
1. Food Services Supervisor
2. Dietician
3. Head Chef
4. Infection Control Nurse
5. External Advisors
1. Give a description of the food, ingredients, processing methods and delivery to their customers.
2. Include all possible menu Items & special occasion menus
3. Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served
1. These will be visitors, staff and patients.
2. Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts
1. The purpose of this is to provide a clear outline of the steps involved in the process
RECEIVING
STORING
PREPARING
COOKING
SERVIING
The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram
TASK
Describe Food &
Distribution
Describe the Consumers
Create Flow Diagrams
Verify the Flow Diagrams
Assemble a HACCP Team
The HACCP Team Should:1.
2.
3.
4.
5.
PURCHASE
DELIVERY
DRIED GOODS STORAGE
CHILLED FOOD STORAGE
COOLING
RE-HEATING
SERVERY
FREEZER STORAGE & DEFROSTING
FOOD PREPERATION
COOKING
PLATING UP TROLLY & DELIVERY
EXAMPLE FLOW PLANPurchase of Raw Chicken
& Ingredients
Storing (Freezer)
Defrosting (Fridge)
Prep (Cleaning, portioning,)
Trolley Delivery
Cooking
Hot – Holding (Bain Marie)
Plating Line
Serving
Producing Curry Chicken
COOKING
SERVE HOT
PURCHASE
RECEIPT
STORAGE
PREPERATION
CHILLED
FROZEN
DRY
HOT HOLD
SERVE HOT
SERVE COLD
COLD HOLD
SERVE COLD
EXAMPLE FLOW PLAN
RE-HEAT
SERVE HOT
CHILL
There Are 7 Stages of HACCP
1. Conduct a hazard analysis i.e. look for hazards
2. Determine the Critical Control Points (CCP’s)3. Implement effective controls at the CCP’s
4. Implement monitoring systems at the CCP’s
5. Establish Corrective Actions
6. Verify & Review Procedures
7. Establish record keeping and documentation procedures
COOKING
SERVE HOT
PURCHASE
RECEIPT
STORAGE
PREPERATION
CHILLED
FROZEN
DRY
HOT HOLD
SERVE HOT
SERVE COLD
COLD HOLD
SERVE COLD
WHAT AREA DO YOU THINK IS MOST IMPORTANT TO
MAINTAIN FOOD SAFETY??
RE-HEAT
SERVE HOT
CHILL
STAGE No1: - Carry out a Hazard Analysis of the Catering Operation
WHAT HAZARDS
MAY EXIST IN A CATERING OPERATION
PHYSICAL
CHEMICAL
BIOLOGICAL
REMINDER:
Example of a Hazard Analysis Form: (See Form A)
STEP HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I
DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
MONITORINGHOW CAN I
CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONS
WHAT IF IT’S NOT
ALRIGHT?
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving
Example of a Hazard Analysis Form: (See Form A)
STEP HAZARDS
WHAT COULD GO WRONG?
CONTROLWHAT CAN
I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
Purchase and Delivery
StorageBiological: - growth of bacteria.- Cross contamination
Biological: - growth of bacteria.
- cross contamination of bacteria from raw to ready to eat food.
Physical- Pest contamination
- Mold
Chemical- Cleaning agents
contamination
- Pesticides
STAGE No2 : - Determine the Critical Control Point (CCP’s)
STEP HAZARDSWHAT COULD GO WRONG?
CONTROLWHAT CAN I
DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO
EAT? - CCP? (Y/N)
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving
Critical..??
STAGE No2 : - Determine the Critical Control Point (CCP’s)
• A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.:
• Example 1: Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.
Example 2: Cooling Rice. If recently cooked rice is cooled too slowly, it
could give your customer food poisoning. In this example, ‘cooling’ in a food process is a Critical Control Point (CCP).
STAGE No2 : - Determine the Critical Control Point (CCP’s)
Recommended text book• Janet Brown