HACCP What is It? Food Safety Management Food Safety - is it expected? Your customer/consumer expects that your product is Free from microbial contamination free from insect/rodent contamination free from pesticides / chemicals free from physical hazards Groceries 22 Nov 07 HACCP 2 What Causes Food Safety Incidents
direct causes include biological / physical / chemical hazards indirect causes are the result of managerial and employee deficiencies company needs to address changes in peoples behavior to prevent reoccurrence have the right attitude! 22 Nov 07 HACCP 3 How can We Achieve Better Food Safety in our Product
Think about the best way to do things right Implement a HACCP plan that protects food going through our plant Tackle underlying causes of food contamination Have a clean and sanitary environment 22 Nov 07 HACCP 4 Why do we worry about Food Safety?
Consumers / buyers / governments demand that we produce safe food Recalls are expensive can cost jobs We can get sick our families: children, parents - not some unknown person in a far away place 22 Nov 07 HACCP 5 How do we achieve food safety in our product?
Be aware of food hazards Biological / chemical / physical Keep out / minimize food hazards Develop system to ensure food safety in product 22 Nov 07 HACCP 6 Managing Food Safety Managing Food Safety is most
effectively done through the implementation of a HACCP system utilizing documented references to meet the requirements of BC CDC BC CDC Abbattoir Code of Good Practices National Meat Code 22 Nov 07 HACCP 7 Brief history of HACCP
HACCP was developed by Pillsbury for the NASA space program in the 1970s Codex Alimentarius (FAO) has developed it for international use Canada refined it in 1992 as the Food Safety Enhancement Program (FSEP) 22 Nov 07 HACCP 8 What is HACCP? Hazard Analysis
What are Hazards? Where can they be found? How can they be controlled? Critical Control Points How do we control hazards? CCPs measuring product acceptabilty Prerequisite Programs creating an environment to produce safe product 22 Nov 07 HACCP 9 Food Safety Hazards Potential hazards can include:
Glass / plastic / wood / rocks Metals 22 Nov 07 HACCP 10 What is a food safety management system? A food safety mgt system helps the process & people to produce a safe product by controlling hazards A food safety mgt system needs: Effective procedures Delegated responsibilities Trained people 22 Nov 07 HACCP 11
What are the components of a food safety program? Programs supporting food safety in the following areas: Making employees more knowledgeable Sanitation and Pest Control Preventive Maintenance Traceability / Recall Program Employee Training Doing things right the first time
Standard Operating Procedures Policies 22 Nov 07 HACCP 12 Food Safety Management System Good Manufacturing Practices (GMP) / Prerequisite Programs must-do / should-do
Operational controls and Standard Operating Procedures (SOP) HACCP Plan(s) for product(s) Critical Control Points (CCP) must do Review / verification procedures Self-inspection or audit Government inspection or audit 22 Nov 07 HACCP 13 What are Prerequisite Programs?
They are the foundation of a food safety management system: 1. 2. 3. 4. 5. 6. Premises Transportation and Storage Equipment Personnel Sanitation and Pest Control 22Recall Nov 07 / Traceability HACCP
14 Having effective Prerequisite Programs Well maintained premises Proper receiving / storage / shipping practices Sanitation and pest control programs Well maintained and correctly operated equipment Properly trained employees Tracking/Recall program 22 Nov 07
HACCP 15 Critical Control Points (CCP) Control Point - A step in the process where the product can be stopped and a measurement taken Critical Control Point Measurement is taken to determine if product is acceptable or not Has corrective actions that:
22 Nov 07 Bring the process back to acceptablity Takes care of product that is unacceptable HACCP 16 What is FarmCrest doing about HACCP? Developing a HACCP-based plan for each product with CCPs Developing Prerequisite Programs Providing employee training 22 Nov 07 HACCP
17 HACCP and the employee Observe Good Manufacturing Practices Know Critical Control Points Who is responsible? Why is it a CCP? Monitoring procedure Frequency of monitoring Keep records as required 22 Nov 07
HACCP 18 Responsibility for record review Plant management / supervisors Government inspectors 22 Nov 07 HACCP 19 Next steps
Know your job Work together with supervisors and inspectors be part of the HACCP team Follow written procedures Prove it ! 22 Nov 07 HACCP 20
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