HACCP Catering Unit Study Case PDF

For teaching purposes only Master Degree in Veterinary Medicine Curricular unit: Food Safety & Hygiene HACCP plan for a catering industry Ana Rita de Sá Henriques DVM, PGCert, MSc, PhD [email protected] N020 www.egasmoniz.com/pt ...

For teaching purposes only Master Degree in Veterinary Medicine Curricular unit: Food Safety & Hygiene HACCP plan for a catering industry Ana Rita de Sá Henriques DVM, PGCert, MSc, PhD [email protected] N020 www.egasmoniz.com/pt  For teaching purposes only Lesson syllabus HACCP - a possible approach for an industrial catering unit - Preliminary steps - HACCP plan development - Hazard analysis - CCP determination - CCP critical limits - CCP monitoring activities - Corrective actions - Documents - Verification and validation Ana Rita de Sá Henriques  For teaching purposes only Prerequisites HACCP Prerequisites Foundation upon which food safety programs/ HACCP systems are built to ensure the production of safe food products Codex Alimentarius  For teaching purposes only HACCP Hazard Analysis and Critical Control Points science-based systematic preventive approach that addresses specific hazards and measures for their control, as a means of prevention rather than finished product inspection, to ensure the safety of food (Codex alimentarius) Ana Rita de Sá Henriques  For teaching purposes only HACCP plan development - preliminary steps - 1. Assemble the HACCP team 2. Describe the products and the processes 3. Identify the intended use for the products 4. Construct the flow diagram 5. Verify the flow diagram on-site Ana Rita de Sá Henriques  For teaching purposes only HACCP plan development - Principles - 1. Conduct the hazard analysis 2. Determine the critical control points (CCPs) 3. Establish critical limits 4. Establish CCPs monitoring system 5. Establish corrective actions 6. Define verification and validation procedures 7. Documents and record-keeping Ana Rita de Sá Henriques  For teaching purposes only The catering unit ABC Catering is a type 2 industry that produces frozen food to supply supermarkets, schools, hospitals, and other restaurants and cafeterias Final food products include soups, main courses, and side dishes Ana Rita de Sá Henriques  For teaching purposes only HACCP plan development Preliminary steps Principles 1. Assemble the HACCP team 1. Conduct the hazard analysis 2. Describe the products and the processes 2. Determine the critical control points (CCPs) 3. Identify the intended use for the products 3. Establish critical limits 4. Construct the flow diagram 4. Establish CCPs monitoring system 5. Verify the flow diagram on-site 5. Establish corrective actions 6. Define verification and validation procedures 7. Documents and record-keeping Still.... exceptions exist! European Comission notice 2016/C 278/01 30 July 2016 Facilitation/ flexibility of implementation HACCP in certain businesses  For teaching purposes only The HACCP team Included: - Company’s manager - Head of the quality department - Production section manager - An external consultant Monthly meetings to address and implement HACCP & visits to production places  Product description For teaching purposes only - the technical specification - Ana Rita de Sá Henriques  For teaching purposes only Construct the flow diagram and verify in loco  For teaching purposes only Conduct the hazard analysis 1st step: Hazard identification based on - previous experience on that FBO - references - official reports - food authorities data - guides (Codex Alimentarius,....) 2nd step: Hazard analysis - by the end of this step, we will have the risk of each hazard  For teaching purposes only Conduct the hazard analysis Acceptance level of the identified hazards on finished product: determined according to the law, codes of good practice,....  For teaching purposes only Conduct the hazard analysis Risk = probability of the hazard x severity of its effect In this HACCP for ABC Catering, all the hazards that presented a risk > 4 where further analyzed using HACCP decision tree  For teaching purposes only Conduct the hazard analysis All the processing steps considered in the flow diagram must also be included in the hazard analysis  For teaching purposes only Conduct the hazard analysis All the processing steps considered in the flow diagram must also be included in the hazard analysis  For teaching purposes only Conduct the hazard analysis Preventive or control measures for each hazard should be indicated. Usually, these are defined in written procedures that include GHMP  For teaching purposes only Conduct the hazard analysis The HACCP decision tree is a helpful tool that will help us decide if a hazard is controlled by the Prerequisites programs (GHMP) or if it requires further control through the HACCP plan (CCP)  For teaching purposes only Conduct the hazard analysis After using the HACCP decision tree, we will know if a hazard is controlled by the Prerequisites programs (GHMP) or if it requires further control through the HACCP plan (CCP)  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For teaching purposes only Conduct the hazard analysis  For + Determine CCPs + establish critical limits teaching CCPs purposes only monitoring system + establish corrective actions Those processing steps that include hazards that require to be controled as CCP should be listed. Each CCP limits and monitoring must be carefully described  Determine CCPs + establish critical limits For teaching purposes only + CCPs monitoring system + establish corrective actions When monitoring reveals that critical limits are not being met, corrective action must be developed by those responsible for the monitoring activities  Determine CCPs + establish critical limits For teaching purposes only + CCPs monitoring system + establish corrective actions All the records that are associated to CCP monitoring activities and corrective actions development must be clearly identified Determine CCPs + establish critical limits For teaching purposes only + CCPs monitoring system + establish corrective actions Determine CCPs + establish critical limits For teaching purposes only + CCPs monitoring system + establish corrective actions  For teaching purposes only Define verification and validation procedures Verification procedures examples: - Records review - Audits (internal and external) - Calibration/ metrological activities (confirm the functioning of measurement/ monitoring devices) Validation procedures examples: - Analysis – MB, Chemical  For teaching purposes only Define verification and validation procedures Audit: systematic, independent and documented process for obtaining evidence and its objective evaluation, to determine the extent to which the audit criteria are met (ISO 9000:2015) Sampling Watching Listening Asking  For teaching purposes only Documents and record- keeping Clear indication of the documents associated to each step/ CCP Establish a record-keepind limit date – for example, as the roasted piglet has a use-by date of 18 months (frozen), an adequate record keeping for its production process would be 18 months + 1 or 2 weeks  For teaching purposes only Questions? Thank you!