Understanding HACCP System

Introduction to HACCP

• HACCP stands for Hazard Analysis Critical Control Points, focusing on identifying and controlling food safety hazards.
• Aims to prevent, reduce, or eliminate food safety issues through systematic analysis.
• Requires documentation and recordkeeping to maintain oversight and improve safety measures.

Origin and Evolution

• Developed in the 1960s for US military and NASA food safety.
• The Pillsbury Company, U.S. Army Laboratories, and NASA collaborated to ensure safe food for astronauts.
• The concept was formally applied after major food safety incidents in the early 1970s, including contaminated baby food and canned goods.

Important Terminology

• Hazard: Any biological, chemical, or physical agent in food that may cause adverse health effects.
• Acceptable Levels: Specific limits on the presence of contaminants deemed safe for consumption.
• Control: Refers to the management of food safety measures.

HACCP in Practice: Chicken Adobo

• Hazards include cross-contamination, improper cooking temperatures, and inadequate holding conditions.
• Critical Control Points include poultry fabrication, cooking, and holding before service, with specific temperature and safety protocols outlined.
• Corrective actions are set for monitoring failures, such as discarding contaminated food or reheating improperly held items.

Developing Food Safety Programs

• Multi-faceted approach that includes Safe Design, Prerequisite Programs, HACCP, and managing food safety culture.
• Safe design involves minimizing contamination in the product design and production process.

Prerequisite Programs (PRPs)

• Establish hygienic conditions necessary for effective HACCP implementation.
• Vary by organization, providing a foundational framework for food safety.

Food Fraud and Defense

• Food fraud involves intentional misrepresentation for profit, epitomized by incidents like the 2008 Chinese Milk Scandal.
• Food defense aims to prevent cases of food sabotage, ensuring public health safety.

Management Practices

• Involves accountability, training, and resource management to enhance food safety culture within organizations.
• Effective practices motivate employees to prioritize hygiene and adhere to safety protocols.

HACCP Principles

• Conduct a Hazard Analysis: Identify potential hazards and assess risk within each food production step.
• Identify Critical Control Points (CCPs): Establish points where control measures can prevent or minimize hazards.
• Principles also cover establishing critical limits, monitoring CCPs, and ensuring recordkeeping for audits and system verification.

Flow of Food in Commercial Kitchens

• The flow of food—from receiving to cooking—highlights critical points for potential hazards.
• Understanding this flow is crucial for implementing effective food safety measures and preventing foodborne illnesses.