HACCP Training Course (PDF)

HACCP Hazard Analysis Critical Control Point (食物安全、重點控制) Welcome to the HACCP Training Course...

HACCP Hazard Analysis Critical Control Point (食物安全、重點控制) Welcome to the HACCP Training Course organized by Eric Smith Associates Limited CIEH Intermediate Certificate CIEH’s Registered Centre No. 55126 in HACCP (Level 3) Menu Prev Next 1 Pause Menu Prev Next HACCP Please select an option to continue 1 2 3 4 5 6 7 1 2 3 4 5 6 7 Modules Introduction Hazards Prerequisite Legal requirements & Preparing for Flow diagram & Hazard analysis programmes & HACCP principles implementation Control Chart GHPs 8 9 10 11 12 13 14 8 9 10 11 12 13 14 Control Critical control Critical limits, target Monitoring Corrective Actions Verification Documentation measures points levels & tolerances Extras 15 p1_s1 15 Revision HACCP Posters Menu Prev Next 2 Pause Menu Prev Next HACCP Module 1 Course introduction and understanding food safety. Menu Prev Next 3 Pause Menu Prev Next  Course outcomes Delegates will be able to: Justify the need for HACCP systems Explain the role and benefits of HACCP Explain the legal requirements for HACCP (not mandatory in HK) Explain the importance of the Good Hygiene Practices, Prerequisite Programmes and the 7-key Principles of HACCP Describe the implementation and management of HACCP Identify critical control points and establish validated critical limits Describe HACCP verification procedures and documentation Successfully complete the course assignment and examination. Menu Prev Next 4 Pause Menu Prev Next Food poisoning is at an unacceptable level 100,000 90,000 80,000 70,000 60,000 50,000 40,000 30,000 86,528 85,468 70,407 72,382 68,962 72,649 70,895 70,407 70,311 74,974 20,000 10,000 0 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 Reported cases of food poisoning (2000-2009) (In England and Wales). Menu Prev Next 5 Pause Menu Prev Next Number of food poisoning outbreaks and number of persons affected from 2008 to 2017 in Hong Kong 食物中毒事件數目 Number of food poisoning 受影響人數 Number of persons affected 700 3000 600 2500 500 Number of persons affected Number of food poisoning 2000 食物中毒事件數目 受影響人數 400 1500 300 1000 200 500 100 0 0 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 年份 Year Reference sourced from : Centre for Health Protection – Notifiable Infectious Diseases Menu Prev Next 6 Pause Menu Prev Next  Food safety management * Safe food “Food which is free of contaminants and will not cause harm, illness or injury” Responsibility of food businesses to implement a food safety management system A food safety management system “The policies, procedures, practices, controls and documentation that ensure the food sold by a business is safe to eat and free from contaminants” QA and end-product testing (traditional) Safer food, better business (FSA, UK) Safe Catering (North Ireland) CookSafe (Scotland) ServSafe (USA, Restaurant Association) HACCP (Codex) FS Enhanced Program (Canada) Menu Prev Next 7 Pause Menu Prev Next  Disadvantages of end-product testing Y Control is reactive, action taken after a problem Considerable expertise to interpret results Testing may be slow Cost of sampling and analysis may be high Operation controlled by scientists in “remote” laboratory be fair test > may not - Only applied to a proportion of food (limited samples) Does not relate to all potential hazards/risks Limited number of staff directly involved in food safety. Menu Prev Next 8 Pause Menu Prev Next  HACCP 危害分析 重點控制 Hazard Analysis Critical Control Point “A food safety management system which identifies, evaluates and controls hazards which are significant for food safety” Commissioned by NASA in 1959 to produce safe food for US astronauts First Published in 1973 (Pillsbury) Developed and promoted internationally by WHO/FAO (Codex), NACMCF and FSA Codex Alimentarius Commission “the most effective system of food safety assurance”. Menu Prev Next 9 Pause Menu Prev Next HACCP Module 2 Hazards (危害) Menu Prev Next 10 Pause Menu Prev Next  What is a hazard? Anything with the potential to cause harm (Micro) biological Chemical Physical Food Food poisoning Cuts to mouth poisoning Chronic illness Choking Foodborne Broken teeth disease Internal injury Burning Sources Sources Present in raw materials (toxin & Sources Present in raw metal) Present in raw materials Cleaning agents materials (Sand & (Salmonella in egg) Pesticides mud) Cross-contamination Weedkillers Foreign bodies Multiplication/toxins Introduced during Excess additives Survival (spores and production/ toxins) Poisonous food preparation. Radioactive materials Allergens Menu Prev Next 11 Pause Menu Prev Next  Failure to control food hazards 1964 – Aberdeen Typhoid - 400+ cases 1984 – Stanley Royd Salmonella - 455 cases, 19 deaths 1989 – Birmingham C. botulinum - 27 cases, 1 death 1996 – J Barr (Wishaw) E. coli O157 - 500+ cases, 21 deaths Effects of food poisoning/food complaints on a food business Resources involved in investigation Brand damage Adverse publicity/loss of business Fines/closure Compensation Loss of public confidence. Menu Prev Next 12 Pause Menu Prev Next  Microbiological hazards Bacteria Viruses Protozoa Moulds Parasites Algae Menu Prev Next 13 Pause Menu Prev Next  Microbiological hazards Multiplication/toxin production/survival spore germination former bacteria. > spore - - Factors affecting multiplication of bacteria Temperature Time pH aw Oxygen Nutrients Preservatives. Menu Prev Next 14 Pause Menu Prev Next  Microbiological hazards Control measures 4-60 % Keep food out of the danger zone Minimise time at room temperature Remove moisture Add salt/sugar/vinegar/preservatives Fermentation Destroy e.g. heat processing/cooking. Menu Prev Next 15 Pause Menu Prev Next  Food vehicles of pathogens Raw milk/dairy products Uncooked egg products Cooked meat Rice. Menu Prev Next 16 Pause Menu Prev Next  Food vehicles of pathogens Bivalves Salad vegetables/fruit Salmon/trout in vacuum pack. Meat in raw state E. coli 0457 Menu Prev Next 17 Pause Menu Prev Next  Sources of chemical hazards Present in raw materials Pesticides/herbicides/fungicides/fertilisers (vegetables) Heavy metals (fish and vegetables) Antibiotics/hormones (meat) Natural toxins Industrial chemicals Radioactive materials Food Allergens Chemical Contamination during processing Fuming Cleaning chemicals Application of pesticides Excess additives Migration from packaging Accident & Natural disaster Menu Prev Next 18 Pause Menu Prev Next  Sources of chemical hazards Food Allergens (The majority of food allergies on a global basis are caused by a variety of proteins in eight foods/food groups. These are: Cereals containing gluten (i.e. wheat, rye, barley and spelt or their hybridized strains, oats are gluten free but may result in allergen cross-contact) Crustaceans Egg & Egg Products Fish & Seafood Milk & Milk Products Peanut & Peanut Products Soybean & Soy Products Tree nuts (e.g. almonds, Brazil nuts, cashews, hazelnuts, macadamias pecans, pistachios and walnuts) Extracted from Code of Practice on Food Allergen Management for Food Business Operators (CXC 80-2020) issued by Codex Menu Prev Next 19 Pause Menu Prev Next  Sources of chemical hazards Food Allergens Sulphites are not included in the above listed foods as food allergen, but known as ingredients in foods causing hypersensitivity and that must always be Labelled and declared in prepackaged foods For details, see ‘General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985) issued by Codex Food Allergens Other 5 loose food items are included as food allergen by Food Standard Agency (UK): (a) Celery includes stalks, leaves and seeds and celeriac; (b) Lupin seeds and flour, and can be found in some types of bread, pastries and pasta; (c) Mustard includes liquid mustard, mustard powder and mustard seeds; (d) Sesame seeds found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste); (e) Molluscs includes mussels, land snails, squid and whelks. It is often found in oyster sauce or as an ingredient in fish stews. Menu Prev Next 20 Pause Menu Prev Next  Sources of physical hazards Maintenance Packaging Raw ingredients Buildings operatives materials Pest control Equipment Pests Notice boards activities Food handlers Cleaning Food Sabotage. and visitors activities Containers Menu Prev Next 21 Pause Menu Prev Next HACCP Module 3 Good Hygiene Practices (良好衞生實踐) & Prerequisite programmes (先決條件) Menu Prev Next 22 Pause Menu Prev Next  New Definitions Codex latest updated in 2020 (General Principles of Food Hygiene CXC-1969) : Good Hygiene Practices (GHPs) : Fundamental measures and conditions applied at any step within the food chain to provide safe and suitable food. Prerequisite Programmes : Programmes including Good Hygiene Practices (GHPs), Good Agricultural Practices and Good Manufacturing Practices, as well as other practices and procedures such as training and traceability, that establish the basic environmental and operating conditions that set the foundation for implementation of a HACCP system. Menu Prev Next 23 Pause Menu Prev Next  Good Hygiene Practices (GHPs) Premises and equipment well Preventive maintenance. designed, constructed and maintained High standards of personal Effective cleaning hygiene. and disinfection Menu Prev Next 24 Pause Menu Prev Next  Good Hygiene Practices (GHPs) Effective waste management Integrated pest management Potable water/ice supplies Equipment calibration Menu Prev Next 25 Pause Menu Prev Next  Prerequisite programmes Management commitment Adequate resources Approved suppliers Staff suitably trained (supplier assurance) Menu Prev Next 26 Pause Menu Prev Next  Prerequisite programmes Labelling, traceability and recall Stock rotation procedures. For details, see ‘General Principles on Food Hygiene (CXC 1-1969) – Chapter One on Good Hygiene Practices, issued by Codex (updated version in 2020) Menu Prev Next 27 Pause Menu Prev Next HACCP Module 4 HACCP Principles and Legal Requirements Menu Prev Next 28 Pause Menu Prev Next  HACCP and training ✓ Food handlers to be trained commensurate with their work activities ✓ Persons responsible for HACCP to receive training. 12-main steps including 7-key principles of HACCP and its applications: 1. Assemble HACCP team and Identify Scope; 2. Describe product; 3. Identify intended use; 4. Construct flow diagram; 5. On-site confirmation of flow diagram; and 6. - 12. Seven key principles of HACCP. Menu Prev Next 29 Pause Menu Prev Next  7 HACCP principles as defined by Codex 1. Conduct a hazard analysis and identify control measures 2. Determine the critical control points (CCPs) 3. Establish validated critical limits for each CCP 4. Establish a monitoring system for each CCP 5. Establish corrective actions to be taken when a CCP is not under control 6. Establish verification procedures to confirm that the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application. (These 7-key principles of HACCP are set within a framework of 12-successive steps) Menu Prev Next 30 Pause Menu Prev Next  Role of employees and managers Managers must Have commitment Ensure a HACCP study is carried out and resources are available to ensure the HACCP system is implemented and remains effective Train staff in food safety Employees must Ensure they follow all food safety instructions Report when food safety may have been compromised Comply with food safety law. Menu Prev Next 31 Pause Menu Prev Next  Benefits of HACCP Structured and systematic (control on the premises) Reduces the risk of food safety incidents HACCP demonstrates compliance with the law (as a due- diligence defence) Cost-effective – targets resources on CCPs and reduces waste/reprocessing/recalls Generates a food safety culture/increased confidence of customers/enforcers Proactive not reactive More effective as it is part of the process Protects brand image. Menu Prev Next 32 Pause Menu Prev Next  Benefits of HACCP Safety introduced in product development All staff involved – training exercise Satisfy customer requirement (retailers) Internationally recognised Demonstrates management commitment Control parameters relatively easy to monitor More effective than end product testing More effective than ad hoc systems of control and monitoring of all hazards More effective than periodic inspection. Menu Prev Next 33 Pause Menu Prev Next  Flexibility and HACCP Food safety management system (FSMS) based on HACCP principles FSMS – Depending on size and type of businesses Codex HACCP Specific hazards Generic controls GHPs & HACCP Sensory observation/supervision Corrective action Minimal documentation Exception reporting Periodic review Management skills Menu Prev Next 34 Pause Menu Prev Next  Safer food better business (SFBB), FSA (UK) Alternative food safety management tools to help those Small Catering Businesses in UK Safe methods to control hazards – 4Cs a) Safety points based on HACCP principles b) To meet specific needs of small catering businesses c) To put craft skills/sensory tests in place or improve the controls as required Management – a Diary + records on things gone wrong Opening, closing and extra checks Minimum recording Training and supervision of staff Actions to be taken to stop wrong doing (corrective actions) Menu Prev Next 35 Pause Menu Prev Next  Regulation (EC) No 852/2004 Hygiene of Foodstuffs Food businesses operators to implement HACCP *mandatory requirement in both EU and UK including Scotland and North Ireland (1) Identify hazards and control measures (2) Identify the critical control points (CCPs) (3) Establish critical limits at each CCP (4) Implement monitoring system at each CCP (5) Establish corrective actions (6) Establish verification procedures (7) Establish documentation procedures and keep records. Menu Prev Next 36 Pause Menu Prev Next  Risk-based Inspection System (FEHD/HKSAR) (Risk Classification for Licensed Food Premises in HK) Score sheet for risk classification - to determine the frequency of inspection of licensed premises and activity of the food business Score sheets - to be used for calculation of risk classification Risk Classification - to be classified into Type I (Low risk); Type II (Medium risk) and Type III (High risk), with a view to determining the frequency of inspection Frequency of Inspection - Type I: once every 20 weeks; Type II: once every 10 weeks and Type III: once every 4 weeks * No mandatory requirement for implementation of HACCP in Hong Kong, but Health Inspectorate Officers will apply the HACCP concept in the above risk- based inspection on food businesses, i.e. to use the Hazard Analysis techniques to identify which hazards shall need to be controlled Menu Prev Next 37 Pause Menu Prev Next HACCP Module 5 Preparing for implementation/application Menu Prev Next 38 Pause Menu Prev Next  Codex implementation of HACCP (set within a series of 12 main steps) 1. Assemble and train HACCP team (define terms of reference/decide scope of the study) 2. Describe the product/recipe/process 3. Identify intended use of the product 4. Construct a flow diagram 5. On site validation of flow diagram 6. Identify hazards/risk/severity and control measures for each hazard (principle 1) 7. Determine critical control points using the decision tree (optional) (principle 2). Menu Prev Next 39 Pause Menu Prev Next  Codex implementation of HACCP (set within a series of 12 main steps) 8. Establish validated critical limits for each critical control point (CCP) (principle 3) 9. Establish a monitoring system for each CCP (principle 4) 10. Establish corrective actions to be taken when a CCP is out of control (principle 5) 11. Establish verification procedures (principle 6) 12. Establish documentation and record keeping (principle 7). Menu Prev Next 40 Pause Menu Prev Next  Assemble and train the HACCP team “The HACCP team is a group of people with appropriate expertise who develop and implement the HACCP system” Size of team – proportionate Multidisciplinary Adequate resources Team expertise – Knowledge of hazards, risks and controls – Technology of process – Food microbiology – Engineering/equipment – Product characteristics/process – Quality assurance – Packaging/distribution – Records/documentation (maintenance) Team responsibilities. Menu Prev Next 41 Pause Menu Prev Next  Sources of information HACCP team members Mathematical modelling Consultants, laboratories and Customers/suppliers research organizations (universities) Customer complaints Public analysts Television/radio National food poisoning statistics Textbooks Seminars Codes of practice Magazines Enforcement officers Libraries Food Standards Agency Internet. Health Protection Agency Trade associations In-house experts Menu Prev Next 42 Pause Menu Prev Next Define the terms of reference Which hazards Microbiological Allergen Physical Chemical Decide on scope of study – Which operation or process? – Which products? – Which steps including start and finish? Farm Slaughterhouse Butchers Café. Menu Prev Next 43 Pause Menu Prev Next  Describe the product/recipe/process and identify intended use Potential hazards and risks Legal requirements/standards Raw ingredients - (approved supplier) Any allergens e.g. tree nuts Suitability for bacterial multiplication Intended storage temperatures Composition/preservatives Will the product be reheated? (pH, aw, toxicity) Is the reheating essential to Methods of processing/cooking, destroy microorganisms? storage and distribution Will the food be eaten immediately Intended shelf-life after cooking/or eaten in raw? Packaging and labelling instructions What potential hazards will the food be exposed to? (abuse potential, e.g. street foods). Menu Prev Next 44 Pause Menu Prev Next  Generic grouping of food products Particularly important for catering and retailing 1 HACCP based on each step from delivery through to service 2 HACCP of all products subject to similar process Raw food ➔ cooked ➔ served hot 3 All products prepared in a similar way grouped, e.g. all items of bread, meat pies, cakes etc. Menu Prev Next 45 Pause Menu Prev Next HACCP Module 6 Flow diagrams (流程表) & Control Chart Menu Prev Next 46 Pause Menu Prev Next  Construct a flow diagram A systematic representation of the sequence of steps or operations involved with a particular food item, including: ✓ Receipt of raw material from the supplier; ✓ Method/condition of delivery (dry, chilled or frozen; packaging); ✓ Storage condition (dry, chilled or frozen; stock rotation); ✓ Preparation (thawing/cutting) and processing of ingredients, (such as seasoning); ✓ Cooking and treatment of food item; ✓ Storage of finished product (cooling as required); ✓ Preparation of finished product upon serving (e.g. slicing, reheating) ✓ Serving to the consumer (cold or hot serving, eaten in raw). Menu Prev Next 47 Pause Menu Prev Next Flow diagram for chicken and black pepper pepper Purchase frozen chicken Purchase black pepper Delivery Delivery Storage (frozen) Storage (dry) Thawing Storage (chilled) Cooking Cooling Storage (chilled) Validate (audit) the process flow chart on site – is it accurate for every occasion? Slicing/preparation Addition of Serving Consumption. black pepper Menu Prev Next 48 Pause Menu Prev Next  HACCP control chart Process Hazards and Control CCP? sources measures Steps Causes of Y/N/P Menu Prev Next 49 Pause Menu Prev Next  HACCP control chart Critical Monitoring (include Corrective Action and frequency & person) person responsible Limit Menu Prev Next 50 Pause Menu Prev Next HACCP Module 7 Hazard analysis (危害分析) Menu Prev Next 51 Pause Menu Prev Next  Hazard analysis &“The process of collecting and evaluating information on hazards identified in raw materials and other ingredients, in the environment, in the process or in the food, and conditions leading to their presence to decide whether or not these are significant hazards to food safety” Consider: Contamination, multiplication and survival (toxins/spores) at each step Ingredients/Environment/Processing/ Finished products – Characteristics/composition – Processing/preparation – Microbiology – Premises/equipment design – Packaging – Distribution – Intended use/consumer. Menu Prev Next 52 Pause Menu Prev Next  Deciding which hazards are significant Risk The likelihood that a hazard will occur Risk assessment The process of identifying hazards, assessing likelihood of occurrence and severity, and evaluating their significance – Complaint history/experience – Epidemiological information Severity The magnitude of the hazard or the seriousness of the possible consequences – Seriousness of symptoms (acute/chronic) – Mortality/morbidity rate – Vulnerable groups. Menu Prev Next 53 Pause Menu Prev Next  Scientific information required Potential hazards/risks? Processing/cooking temperature/times to destroy any microbiological hazards Cooling times Preservative concentrations pH and a w Post-process contamination/multiplication risk Risk from packaging Risk during distribution Shelf-life. Menu Prev Next 54 Pause Menu Prev Next  Hazard Analysis worksheet Hazard analysis could be conducted through the above worksheet and/or risk assessment matrix (next page) to decide whether the identified hazard(s) are significant hazards to food safety or to ensure critical control points are critical Menu Prev Next 55 Pause Menu Prev Next  Risk Assessment (風險評估) matrix High Risk (1,000) High Risk (1,000) High Risk (1,000) Low Severity (10) Med Severity (100) High Severity (1,000) RxS = 10,000 RxS = 100,000 RxS = 1,000,000 Bone in fish CCP CCP E. coli O157 in under “Used to assess High Salmonella in under cooked chicken cooked beefburger. significant Med. Risk (100) Med. Risk (100) Med Risk (100) hazards or to > Low Severity (10) RxS = 1,000 Med. Severity (100) RxS = 10,000 High Severity (1,000) RxS = 100,000 ensure critical RISK Stone in Jam Mouse in product CCP control points Botulism in low-acid food are critical” > Low Risk (10) Low Risk (10) Low Risk (10) Low Low Severity (10) Med. Severity (100) High Severity (1,000) RxS = 100 RxS = 1,000 RxS = 10,000 Cardboard in cooked Pin in cooked chicken Razor blade in loaf of chicken meal bread Low > SEVERITY > High Menu Prev Next 56 Pause Menu Prev Next  HACCP control chart Process Steps Hazards Purchase Contamination Delivery Multiplication Storage (frozen) Multiplication Preparation/thawing Multiplication Storage (chilled) Multiplication Cooking Survival Cooling Multiplication (contamination) Storage (chilled) Multiplication (contamination) Slicing/preparation Contamination (multiplication) Serving Multiplication (contamination) Add black pepper Germination of spores. Menu Prev Next 57 Pause Menu Prev Next HACCP Module 8 Control measures (防治措施) Menu Prev Next 58 Pause Menu Prev Next  Control measures “Actions required to prevent or eliminate a food safety hazard or reduce it to an acceptable level” Controls can be applied to: Temperature Time pH aw Size/shape/weight Additives Visual assessment Chemical analysis. Menu Prev Next 59 Pause Menu Prev Next  Generic controls Contamination Approved suppliers (prerequisite) Contamination Staff vigilance and training Multiplication (prerequisite) Survival Contamination Cleaning and disinfection (prerequisite) Survival Contamination Pest management (prerequisite) Contamination Good personal hygiene (prerequisite) Contamination. Waste management (prerequisite) Menu Prev Next 60 Pause Menu Prev Next  Generic controls Multiplication Stock rotation (prerequisite) Contamination Colour coding (prerequisite) Contamination Good design (prerequisite) Contamination Effective maintenance Multiplication (prerequisite) Survival Contamination Well constructed (prerequisite) Contamination. Protect/cover Menu Prev Next 61 Pause Menu Prev Next  Generic controls Contamination Segregation of raw and ready-to-eat foods (Prerequisite) Multiplication Salt/sugar/acid pH Multiplication Adjust pH Multiplication. Keep dry Menu Prev Next 62 Pause Menu Prev Next  Generic controls Multiplication Size, weight and shape of joint Multiplication Time management Multiplication. Storage temperatures Survival Cooking/processing Menu Prev Next 63 Pause Menu Prev Next  Physical contamination controls Contamination Inspection belts Contamination Glass policy Contamination Wood policy Contamination Metal detection Contamination. X - rays Menu Prev Next 64 Pause Menu Prev Next  Chemical contamination controls Contamination Don’t store food in old chemical containers Contamination Separation of chemicals from food Contamination Don’t store chemicals in unmarked containers Contamination Rinsing following chemical cleaning Remember – many of these controls are prerequisites to ensure Good Hygiene Practices (GHPs) are adopted so that the HACCP plan can concentrate on the more significant hazards. Menu Prev Next 65 Pause Menu Prev Next  HACCP Control Chart Process Hazards Controls Steps Purchase Contamination Approved supplier Delivery Multiplication Time: Unload within 10 mins (-18°C) Storage (frozen) Multiplication Store < -18°C Preparation/thawing Multiplication Time: Controlled thawing Storage (chilled) Multiplication Store 78°C Cooling Spore germination Time: 2hrs 60°C – 21°C, 4hrs 21°C – 7°C (USA FDA) Storage (chilled) Multiplication Store - only supply P* = Prerequisite Menu Prev Next 71 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N ↳ no time to - unacceptable P* = Prerequisite Menu Prev Next 72 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N P* = Prerequisite Menu Prev Next 73 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N P* = Prerequisite Menu Prev Next 74 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N > inhibit grow - P* = Prerequisite Menu Prev Next 75 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y P* = Prerequisite Menu Prev Next 76 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y Cooling Spore germination Cool rapidly Y N Y N Y P* = Prerequisite Menu Prev Next 77 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Contamination with Purchase pathogens Approved supplier Y N Y Y N(P) Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y Cooling Spore germination Cool rapidly Y N Y N Y Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y N Y P* = Prerequisite Menu Prev Next 78 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Delivery Multiplication of pathogens Unload quickly Y N N N Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y Cooling Spore germination Cool rapidly Y N Y N Y Storage (chilled) Multiplication of pathogens Temperature/time control Y Y Y N Y Slicing Contamination by pathogens Clean and disinfect equipment Y N Y N Y(P) P* = Prerequisite Menu Prev Next 79 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Storage (frozen) Multiplication of pathogens Temperature/time control Y N N N Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y Cooling Spore germination Cool rapidly Y N Y N Y Storage (chilled) Multiplication of pathogens Temperature/time control Y Y Y N Y Slicing Contamination by pathogens Clean and disinfect equipment Y N Y N Y(P) Serving Multiplication of pathogens Serve immediately Y N N N P* = Prerequisite Menu Prev Next 80 Pause Menu Prev Next  Identification of CCPs Is the Could Will a step subsequent contamination specifically stepwith designed eliminate identified to oreliminate hazard(s) reduce the oroccur hazard reducein excess to thean Q1: Do control measures exist? Q2: Q3: Q4: likely of acceptable acceptable occurrence level(s)? level(s) of a hazard or increase to antoacceptable unacceptable levellevel(s)? Decision tree questions CCP Process Step Hazards Control measures Q1 Q1a Q2 Q3 Q4 Y/N/P* Survival of pathogens due to Thawing inadequate thawing Controlled thawing Y N Y Y N Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y Y N Cooking Survival of pathogens Cook thoroughly Y Y Y Cooling Spore germination Cool rapidly Y N Y N Y Storage (chilled) Multiplication of pathogens Temperature/time control Y N Y N Y Slicing Contamination by pathogens Clean and disinfect equipment Y N Y N Y(P) Serving Multiplication of pathogens Serve immediately Y N N N Add black Germination of spores Apply just before eating Y N N N pepper P* = Prerequisite Menu Prev Next 81 Pause Menu Prev Next Campden Decision Tree (modular) Menu Prev Next 82 Pause Menu Prev Next HACCP Module 10 Critical limits, target levels, and tolerances Prin ciple 3 Critical limits Menu Prev Next 83 Pause Menu Prev Next  Establishing critical limits Critical limit (重點限值) The value of a monitored action which separates the acceptable from the unacceptable Criteria (準則/呎度) used include Establishing validated critical limits minimum and/or maximum values of should be measurable or observable varies parameters, such as measurement of temperature, time, moisture level, pH, available chlorine level, an observable pump setting and etc. Deviation (偏差值) Failure to meet a critical limit. Proceeded to Action Levels (行動水平) Menu Prev Next 84 Pause Menu Prev Next  Establishing critical limits Target level (確立水平) The predetermined value for the control measure which will eliminate or control the hazard at a control point (or within the buffer zone) Tolerance (容忍值) The specified degree of latitude for a control measure which, if exceeded, requires immediate corrective action Menu Prev Next 85 Pause Menu Prev Next  Validated Critical Limit Critical Target Tolerance Action limit Level Level Refrigerator 8°c 4°c 3°c 7°c Cooking temperature 75°c 79°c 3°c 76°c Variables Critical Target Limit Level Refrigerator 7°c 4°c Cooking Temperature 76°c 79°c. Menu Prev Next 86 Pause Menu Prev Next Diagram on Critical Limit action = critical limit If no buffer zone > - Menu Prev Next 87 Pause Menu Prev Next  Generic flow diagram for catering CCP = Critical Control Point Generic Hazards C = Contamination C PURCHASE M = Multiplication S = Survival Approved suppliers Check temperatures with a disinfected