HACCP
1. Introduction
2. Food Microbiology
3. Food contamination and spoilage
4. Foodborne diseases
5. Purchasing & receiving safe food
6. Food storage
7. Sanitary procedures while preparing, cooking & holding food
8. Serving & displaying food
9. Special food operations
10. Location & layout of premises
11. Constructional details
12. Equipment, furniture & fixtures
13. Cleaning procedures
14. Pest control
15. Water supply
16. Storage & Disposal of water
17. Environmental pollution
18. Personal hygiene
19. Management & sanitation
20. Safety at the workplace
21. Sanitation regulations & standards
Introduction
Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized.
The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
A forerunner to HACCP was developed in the form of production process monitoring during World War II. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.
The HACCP seven principles
Principle 1: Conduct a hazard analysis. - Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. - A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. - A critical limit is a maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. - Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish record-keeping procedures. - The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Principle 7: Establish procedures for ensuring the HACCP system is working as intended. - Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance but will review them for conformance with the final rule.
Food Contamination:
Food contamination refers to the presence of harmful chemicals and microorganisms in food which can cause consumer illness.
Food contamination is when something makes the food inedible or can cause illness when consumed. Contamination can be
Biological (bacteria, parasites, viruses, etc.)
Chemical (cleaners, sanitizers, additives, etc.)
Physical (glass, metal, etc.)
10 Food Contamination Prevention Tips: Do's and DONT's
DO keep your refrigerator at 36 and 39 degrees F.
DO respect expiration dates of all foods, especially meat.
DO keep foods well-wrapped, especially refrigerated foods.
DO keep fruit and vegetables separated from meat products.
DO store meats on the bottom shelve, eliminating the risk of juices dripping down on other foods.
DO wash all foods that are to be eaten raw.
DO NOT prepare vegetables and fruits on the same surfaces you prepare meat on.
DO use separate cutting boards for meats and vegetables.
DO use separate towels or use disposable paper towels for cleaning the meat and vegetable surfaces.
DO NOT reuse plastic bags that held meat or any animal product or wash them thoroughly and dry before recycling.
Foodborne illness
It is any illness resulting from the consumption of contaminated food. The foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.
Most common bacterial foodborne pathogens are:
Campylobacter jejune, Salmonella, Bacillus cereus
Sanitation
Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be physical, microbiological, biological or chemical agents of disease.
Food sanitation - refers to the hygienic measures for ensuring food safety.
Environmental sanitation - the control of environmental factors that form links in disease transmission. Subsets of this category are solid waste management, water and wastewater treatment, industrial waste treatment and noise and pollution control.
Ecological sanitation - a concept and an approach of recycling to nature the nutrients from human and animal wastes.
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