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Слайды и текст этой презентации

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FOOD SCIENCE & HYGIENE Chapter 6…. Hazard Analysis Critical Control Point

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Hazards Biological, chemical, or physical agents that may cause illness or injury if not controlled throughout the flow of food FLOW OF FOOD Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.

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Hazard analysis The process of identifying and evaluating potential hazards associated with foods in order to decide which foods must be addressed in a HACCP plan

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Control Point Any step in the flow of food where a Physical hazard chemical hazard biological hazard can be controlled!

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Critical Control Point The last step where you can intervene to prevent, control, or eliminate the growth of microorganisms before the food is served to customers

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HACCP system Identify the foods and procedures that are most likely to cause food-born illness Develop procedures that will reduce the risk of a food-born illness outbreak Monitor procedures to keep food safe Verify that the food you serve is consistently safe

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HACCP prerequisites SOPs (Standard Operating Procedures) Proper personal hygiene Proper facility design Choosing good supplier Proper cleaning and sanitation Appropriate equipment maintenance

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HACCP principle #1 Hazard analysis Identify potential food hazards Determine where hazards can occur in the flow of food Group foods by how they are processed Identify your customers

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HACCP principle #2 Determine Critical Control Points Find any step in the flow of food where a hazard can be controlled: Control Point Assess whether a Control Point is Critical: is it the last step you can intervene before the food is served to the customer? If yes, then it is a Critical Control Point

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HACCP principle #3 Establish Critical Limits The minimum and maximum limits that the CCP must meet in order to prevent, eliminate, or reduce a hazard to an acceptable limit. The limit must be: Measurable (time-temperature) Based on scientific data & food regulations Appropriate for the food Specific to your establishment

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HACCP principle #4 Monitor Critical Control Points Focus on each CCP and establish clear directions that will determine: How to monitor the CCP When & how often to monitor the CCP Who will monitor the CCP Equipment & materials needed to monitor the CCP

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HACCP principle #5 Taking corrective actions The steps taken when food doesn’t meet a critical limit such as: Continue to cook the food to the correct temperature Throw the food away after a specific amount of time Reject a shipment that is not in the right condition

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HACCP principle #6 Verify that the system works CCP’s and critical limits are correct Monitoring alerts you to hazards Corrective actions are adequate Employees are following established procedures

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HACCP principle #7 Record keeping and Documentation Record of how food is produced and kept safe Time-temperature logs Procedures for taking temperature Calibration records, Corrective actions Monitoring schedules Etc.