Question

SS-3: HACCP

1. What are the HACCP procedures in the facility? Discuss with supervisors.

Turn-in: Journal entry

Answer 1

PRINCIPLES OF HACCP

Principle 1: Conduct a hazard analysis.

The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business. First, consider your processes. These might include:

• receiving goods
• cooking food
• serving food
• waste disposal

Next, consider the food safety hazards that could occur during each of these processes. A food safety hazard is anything that causes food to become contaminated (and therefore harmful or unsafe). There are three types of food contamination:

1. biological contamination (e.g. bacteria, viruses)
2. physical contamination (e.g. pieces of broken glass, metal staples)
3. chemical contamination (e.g. detergent, sanitizer)

Once you have identified all the potential hazards in your business, categorize them as biological, physical or chemical.

Principle 2: Determine the critical control points (CCPs).

dentifying CCPs will help you to reduce the risk of food-borne illness in your business by helping you to prevent the growth of dangerous bacteria and other microorganisms, as well as to prevent cross-contamination between different types of food, which can trigger life-threatening allergic reactions in some customers.

Some examples of CCPs could be:

• the sign-off step when receiving deliveries
• checking the temperature of food before serving
• cooking food to a specific temperature

It is important to remember that there is no generic template that can be used to identify the CCPs in your food business. Many factors, such as the physical layout of your business, your equipment, the ingredients you use and your processes, make your business (and its food safety hazards) unique. Even facilities that process or prepare similar foods won't necessarily identify the same hazards or CCPs.

Principle 3: Establish critical limits.

A critical limit is the maximum or minimum value to which a food safety hazard (biological, chemical or physical) must be controlled to prevent, eliminate or reduce the hazard to an acceptable level. Each CCP must have one or more critical limits for each hazard.

Critical limits are generally concerned with parameters that are measurable with equipment or can be answered with a yes or no answer, such as:

• time
• temperature
• acidity
• best before or expiry dates

Principle 4: Establish monitoring procedures.

Monitoring must be done to ensure that food remains within the critical limits determined at each critical control point. Put simply, monitoring means checking that food is safe.

Monitoring techniques can be broken down into four different categories:

• observation monitoring (e.g. checking cleaning schedules, monitoring delivery checklists)
• sensory monitoring (using taste, smell, touch and/or sight to check whether food is within critical limits)
• chemical monitoring (e.g. checking acidity levels, conducting a nutritional analysis)
• physical monitoring (e.g. checking food temperature, pressure, weight, etc.)

The best way to make sure (and verify) that monitoring is being done regularly is by using checklists and other documentation to record results

Principle 5: Establish corrective actions.

Corrective actions are the actions that must be taken if a deviation from an acceptable critical limit occurs. These are either immediate or preventative.

An immediate corrective action is stopping a breach that is happening now. For example:

• throwing out contaminated food
• rejecting a food delivery with signs of pest infestation
• refrigerating food to keep it out of the Temperature Danger Zone (4°C–60°C/40°F–140°F*)

A preventative corrective action is stopping a breach from occurring in the future. For example:

• performing routine maintenance on equipment
• changing work procedures
• training staff to follow food safety best practices

If corrective action must be taken, remember to record and communicate it to the appropriate person (or people) in the business.

Principle 6: Establish verification procedures.

Record keeping is essential to the effective operation of your Food Safety Plan and must include an up-to-date hazard analysis and details of any corrective actions that have been taken in your food business.

There are many day-to-day records associated with your Food Safety Plan. For example:

• delivery checklists
• signed-off cleaning schedules
• temperature recordings
• pest inspection results
• staff training records

All employees should know where the Food Safety Plan is located, what they are responsible for doing (e.g. updating cleaning schedules, filling out temperature logs), when they need to do it and who to report issues to. It's common for Health Inspectors to ask for these types of documentation during a health inspection, so be sure to store them in a safe place.

Principle 7: Establish record-keeping and documentation procedures.

Developing your Food Safety Plan is only the first step towards food safety; consider your first draft (and each new version) a blueprint that requires real-world testing, adjusting and tweaking. A Food Safety Plan is a “living document” — it will not and should not stay exactly the same.

Perform an audit of your Food Safety Plan at least once a year to verify that it is working as expected, and to identify opportunities to improve it. Once you have identified these opportunities (and you will), adjust your Food Safety Plan and implement the necessary changes.

There are several methods that food businesses use to seek out information, including:

• internal inspections
• external audits
• employee feedback