Week 9

• RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
• HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM: A SAFETY ASSURANCE PROCESS
• SEVEN PRINCIPLES IN HACCP SYSTEM

  • PRINCIPLE 1: HAZARD ANALYSIS
  • PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS (CCPs)
  • PRINCIPLE 3: ESTABLISH THE CRITICAL LIMITS (THRESHOLDS) FOR EACH CRITICAL CONTROL POINT
  • PRINCIPLE 4: ESTABLISH PROCEDURES TO MONITOR CCPs
  • PRINCIPLE 5: ESTABLISH THE CORRECTIVE ACTION
  • PRINCIPLE 6: ESTABLISH PROCEDURES TO VERIFY THAT THE SYSTEM IS WORKING
  • PRINCIPLE 7: ESTABLISH AN EFFECTIVE RECORD KEEPING SYSTEM THAT DOCUMENTS THE HACCP SYSTEM
• PRINCIPLE 1: HAZARD ANALYSIS

  1. Identifying hazards

  2. Hazards may be biological

  3. Hazards may be chemical

  4. Hazards may be physical
• PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINT (CCPs)

  1. Good employee hygiene

  2. Cross control contamination

  3. Environmental hygiene (receiving and proper storage of food)

  4. Thawing of ready-to-eat food

  5. Time

  6. Temperature

  7. Acidity

  8. Cooking

  9. Reheating

  10. Cooling

  11. Hot/cold holding
• Critical Limit


  Boundaries of food safety
• Critical Limits


  • Time: Limit the amount of time food is in the temperature danger zone during preparation and service processes to 4 hours or less
  • Temperature: Keep potentially hazardous foods at or below 41ºF (5ºC) or at above 140ºF (60ºC). Maintain specific cooking, cooling, reheating and hot-holding temperatures
  • Water activity: Foods with a water activity (Aw) of .85 or less do not support growth of disease causing bacteria
  • pH (Acidity level): Disease-causing bacteria do not grow in foods that have pH 4.6 or below
• PRINCIPLE 4: ESTABLISH PROCEDURES TO MONITOR CCPs


  1. Make observations and measurements to determine whether a critical control point is under control

  2. Time, temperature, pH, and water activity are the critical limits most commonly monitored
• PRINCIPLE 5: ESTABLISH THE CORRECTIVE ACTION

  1. Determine what went wrong

  2. Choose and apply appropriate corrective action

  3. Additional corrective actions include having employees measure the temperature of the product at more frequent intervals

  4. Record the additional steps and verify that the critical limit is met using the revised system
• PRINCIPLE 6: ESTABLISH PROCEDURES TO VERIFY THAT THE HACCP SYSTEM IS WORKING

  1. Verify that the critical limits will prevent, eliminate, or reduce hazards to acceptable levels

  2. Verify that the overall HACCP plan is functioning effectively

  3. Review the HACCP plan

  4. Review the CCP records

  5. Review departures from critical limits and how they were corrected

  6. Visual inspection of food production operations

  7. Random sample collection and analysis

  8. Review of the written record of verification inspections
• Verification Procedures


  • Initiation of appropriate verification inspection schedules
  • Review of the HACCP plan
  • Review of the CCP records
  • Review of departures from critical limits and how they were corrected
  • Visual inspection of food production operations
  • A random sample collection and analysis
  • A review of critical limits to verify if they are adequate to control hazards
  • A review of the written record of verification inspections which certifies compliance with the HACCP plan or deviations from the plan and the corrective action taken
  • Validation of the HACCP plan, including on-site review and verification of flow of diagrams and critical control points
  • A review of the modifications made to the HACCP plan
• Verification Inspection Conditions


  • Routinely and unannounced to ensure that selected CCPs are under control
  • If it is determined that intensive coverage of a specific food is needed because of new information concerning food safety
  • When foods prepared at the establishment have been linked to a foodborne illness
  • When established criteria have not been met
  • To verify that changes have been implemented correctly after a HACCP plan has been modified
• Verification Report Contents


  • Existence of the HACCP plan and person/s responsible for administering and updating plan
  • The status of records associated with CCP monitoring
  • Direct monitoring data of the CCP while in operation; certification that monitoring equipment is properly calibrated and in working order; deviations; and corrective actions noted
  • Any samples analyzed to verify that CCPs are under control. Analyses may involve physical, chemical, microbiological, or organoleptic methods
  • Modifications to the HACCP plan
  • Training and knowledge of individuals responsible for monitoring CCPs
• PRINCIPLE 7: ESTABLISH ON EFFECTIVE RECORD KEEPING SYSTEM THAT DOCUMENTS THE HACCP SYSTEM


  1. Provide as much information as possible about the hazards associated with each individual food items covered by the system

  2. Keep sufficient records to prove your system is working effectively, but keep it as simple as possible
• Examples of Documents that can be included in the Total HACCP System

  • List of HACCP team members and their assigned responsibilities
  • Description of the food product and its intended use
  • Flow diagram of the food preparation steps with CCPs noted
  • Hazards associated with each CCP and preventive measure
  • Critical limits
  • Monitoring systems
  • Corrective action plan for deviations from critical limits
  • Record keeping procedures
  • Procedures for verification of the HACCP system
• Information Commonly Included in a HACCP Plan

  • Principles in HACCP System
  • Process Steps
  • Hazard Analysis
  • Identify CCP
  • Identify Critical Limit
  • Monitoring
  • Corrective Action
  • Verification Procedure
• Education and training are key to the successful implementation of a HACCP program
• HACCP should be integrated into each food worker's duties as well as performance plans and goals
• The primary goal of your HACCP training is to make employees skilled in performing the tasks (monitoring and recording)
• Keep records of employee HACCP training along with other documents
• Role of Health Department Personnel and Other Regulators

  • Promote the use of HACCP by the food industry
  • Review HACCP documents periodically to ensure the critical points are properly identified, critical limits are properly set, required monitoring is being performed, and the HACCP plan is being revised when necessary
• Role of the Food Establishment Managers and Supervisors

  • Develop, implement, and maintain the HACCP system
  • Continuously use and improve your HACCP system if safe food management is to be achieved