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Food Safety Program

Codex Alimentarius ( latin for ‘code’ and ‘ food’ ) Is a body set up by the Food and Agriculture Organisation of the United Nations and the World Health Organisation (WHO). Food Safety Program. It is a legal requirement that all food premises have a food safety program.

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Food Safety Program

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  1. Codex Alimentarius (latin for ‘code’ and ‘food’ ) Is a body set up by the Food and Agriculture Organisation of the United Nations and the World Health Organisation (WHO)

  2. Food Safety Program • It is a legal requirement that all food premises have a food safety program. • A Food Safety Program is a written document that ensures food is kept safe at all times and if hazards do occur what to do with the food. • The Food Safety Program must be approved by the local council.

  3. HACCAP • Hazard Analysis and Critical Control Points • Pronounced ‘Hass-sip’ • Food Safety programs are based on HACCP and areInternationally recognised

  4. HAZZARD • Is a biological, chemical or physical agent in, or a condition of, food that has the potential to cause an adverse health effect in humans. • ‘Critical control points’ is a step during food production at which potential food hazards can occur. Critical control point

  5. What is A HACCP?The hazard analysis and critical control point • Is a food safety system that is internationally recognised • It is an organised preventative approach to food safety • It considers physical, chemical and biological hazards and focuses on prevention measures • It has to consider good hygiene practices at all stages in the handling of food- transportation, receiving and storage, preparation, equipment usage, cleaning procedures, through to serving or packaging

  6. Steps in HACCP system • • analyse hazards • • identify critical control points • • set limits for critical control points • • monitor critical control points • • corrective action • • keep records • • verify HACCP system is working

  7. analyse hazards • – identify hazards in food production, which may include storage of ingredients, cooking of food or storage temperatures and use of chemical cleaners • Brainstorm all possible hazards e.g we recognised a hazard with the paella was food poisoning due to poorly cooked chicken

  8. identify critical control points • – identify the point at which important things can go wrong; for example, temperature control, cleaning • If the internal temperature of the chicken is measured it would eliminate hazard gardensonline.com.au

  9. set limits for critical control points • – including the acceptable temperature range for cooking and storage • Chicken must reach a temperature of 74°C • Thermometers should be Calibrated to check accuracy health.vic.gov.au

  10. monitor critical control points • – establish a system for checking so that the limits set are not exceeded • E.g recording thermometer calibration checks (dates), and internal temperature reached 74°C • Recording dates of deliveries/Record a list of your suppliers

  11. corrective action • – what to do if something goes wrong; for example, how to dispose of contaminated food THROW CONTACT tensens.com.au

  12. keep records • – for auditing purposes, check for improvements haccpmentor.com

  13. verify HACCP system is working • – review the system on a regular basis, amend and update if necessary. • (may have to re-think hazards if you introduce a new product, new equipment or if there is something that is found to go wrong)

  14. Food Legislation: (the government bodies that keep our food safe)

  15. FSANZ • www.foodstandards.gov.au • Mission: • Actions: • Develop the standards • Provide information to consumers e.g food additives • Co-ordinate food recalls

  16. The food standards code • Written by FSANZ • A set of standards (criteria) that food (the product and production) must comply to. These standards include • composition of food e.g additives, microbiological contaminants • packaging, storing and handling of food • Requirements for food premises, cleaning, pest management, equipment • Standards for primary and secondary processing of key foods e.g poultry, dairy • Food Safety Programs or Food safety system(HACCP) • Labelling • Nutrition, health and related claims

  17. http://www.youtube.com/watch?v=dbqWWZHjwAk Video above is good to watch for food labelling http://www.youtube.com/watch?v=QykFqlimVOY food labelling http://www.foodstandards.gov.au/scienceandeducation/learningcentre/ Link for more food safety videos

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