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HACCP

HACCP. Implementation into Child Nutrition Programs. HACCP Stands for. H azard A nalysis and C ritical C ontrol P oint. Reauthorization Act of 2004. HACCP Plan for the district and each school Implemented by July 1, 2005. HACCP is. Preventive, not reactive

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HACCP

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  1. HACCP Implementation into Child Nutrition Programs

  2. HACCP Stands for Hazard Analysis and Critical Control Point

  3. Reauthorization Act of 2004 • HACCP Plan for the district and each school • Implemented by July 1, 2005

  4. HACCP is • Preventive, not reactive • A management tool used to protect the food supply against biological, chemical and physical hazards

  5. HACCP Essentials • Management commitment • HACCP training

  6. Seven Principles of HACCP • Conduct hazard analysis and identify preventive measures • Identify critical control points (CCPs) in the process • Establish critical limits • Monitor each CCP • Establish corrective actions • Establish verification procedures • Establish record-keeping and documentation procedures

  7. Basic Flow Diagram Example Food Delivered Storing Food Cooking Food Storing Food in Warmer Serving Food Storage of Leftovers

  8. Principle 1: Hazard Analysis • Hazard identification • Hazard evaluation

  9. Hazard Identification • List potential hazards at each operational step in the process from receipt of raw materials through release of the finished product • SOPs (Standard Operating Procedures) • All potentially significant hazards must be considered

  10. Standard Operating Procedures (SOPs) • Every procedure and policy for the department needs to be put in writing and distributed to all personnel to ensure food safety • Examples • Cooking Potentially Hazardous Foods • Personal Hygiene • Receiving Deliveries

  11. Hazard Evaluation • A hazard must be controlled if it is: • Reasonably likely to occur, and • Likely to result in an unacceptable risk to consumers

  12. Principle 2: Determine the Critical Control Points • Critical Control Point • A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level

  13. Principle 3: Establish Critical Limits • Critical Limit • A maximum and/or minimum value that must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard

  14. Principle 4: Critical Control Point Monitoring • To track the operation of the process and enable the identification of trends toward a critical limit that may trigger process adjustments • To identify when there is loss of control (a deviation occurs at a CCP), and • To provide written documentation of the process control system

  15. How Critical Limits and Preventive Measures will be Monitored • Examples of monitoring equipment • Thermometers • Clocks • pH meters

  16. Who will Monitor? • Monitors can be: • Managers • Assistant managers • Line Servers • Cashiers

  17. Who will Monitor? • Those responsible for monitoring should: • Be trained in CCP monitoring techniques • Fully understand the importance of CCP monitoring • Have ready access to the monitoring activity • Accurately report each monitoring activity • Immediately report critical limit infractions so that immediate corrective actions can be taken

  18. Principal 5: Corrective Actions • Corrective Action • Procedures to be followed when a deviation occurs

  19. Corrective Action Options Include: • Isolating and holding product for safety evaluation • Diverting the affected product or ingredients to another line where deviation would not be considered critical • Reprocessing • Destroying product

  20. Corrective Action Components • To correct and eliminate the cause of the deviation and restore process control • Bring CCP back under control • Determine cause of deviation to prevent future recurrence • To identify the product that was produced during the process deviation and determine its disposition

  21. Principle 6: Verification Procedures • Verification • Those activities, other than monitoring, that determine the validity of the HACCP plan and that verify the system is operating according to the plan

  22. Principle 7: Record Keeping Procedures • Four Kinds of HACCP Records • HACCP plan and support documentation used in developing the plan • Records of CCP monitoring • Records of Corrective Action • Records of Verification activities

  23. Most Important in HACCP TEAMWORK!!

  24. Questions??

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