HACCP Food Safety System PDF

Hazard Analysis and Critical Control Points Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives ➳Explain the fundamentals of food safety using HACCP system. ➳List and describe the 3 food safety threats in any food service operation. ➳Describe the 7 steps of the HACCP system. HACCP Food safety system us...

Hazard Analysis and Critical Control Points Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives ➳Explain the fundamentals of food safety using HACCP system. ➳List and describe the 3 food safety threats in any food service operation. ➳Describe the 7 steps of the HACCP system. HACCP Food safety system used since 1960s Developed by the National Aeronautics and Space Administration ü To evaluate its methods of assuring that all foods produced for U.S. astronauts were free of bacterial pathogens. Absolute standard for food safety. Far more effective than simply spot-checking for violations. HACCP combines up-to-date technical information step-by-step procedures to help operators evaluate and monitor the flow of food through the facility HACCP Core Objective identify and control the three types of food safety threats in any foodservice operation. Food Safety Threat #1 Biological contaminants or microorganisms üBacteria, viruses, and parasites üAlready exist in and on many food products üCan be passed on by unknowing employees or customers January 26, 2024 foodsafetynews.com Safety Threat #2 Chemical contaminants üImproper storage or handling of cleaning products or pesticides üCross-contamination üSubstitutions of certain type recipe ingredients Chemical contaminants FDA oversees the safety of the U.S. food supply (domestic and imports). üAcrylamide üArsenic üBenzene üCadmium üDioxins and PCBs üFuran üLead üMelamine üMercury üPerchlorate üRadionuclides üPer-and polyfluoroalkyl substances (man-made) Arsenic, Cadmium, Lead & Mercury smaller body sizes and metabolism make them more vulnerable to the harmful effects of these contaminants since April, 2021 January 26, 2024 foodsafetynews.com Safety Threat #3 Physical contaminants üMost common cause of food contamination üCan be deadly if chocked on üGlass üInsects üWood üInsulation üStones üBones üBullet üPlastic including gloves üNeedles üHair, nails, nail polish üJewelry üMetal January 11, 2024 foodsafetynews.com Development HACCP Plan: Preliminary Tasks Frozen Cooked Beef Patties: Flow Diagram Production HACCP Step #1 Identify hazards and assess their severity and risks. Decide what hazards exist at each stage of a food’s journey through the kitchen and how serious each is in terms of the safety priorities. Check list Check List (examples) Reviewing recipes: times for thawing, cooking, cooling, reheating, and handling leftover. Inspecting all fresh and frozen produce on delivery. Temperatures Hand washing HACCP Step #2 Determine critical control points (CCPs) in food preparation. Any point or procedure in the system where loss of control may result in a health risk. üSame cutting boards to dice vegetables and debone chickens without washing and sanitize them between uses. HACCP Step #3 Determine critical control limits (CCLs) for each CCP identified. Determine the standards and limits for what is acceptable and what is not in each of the CCP areas for the kitchen. SANITATION IN THE KITCHEN Critical Control Points for Protecting Food 1. Raw food is cooked to correct minimum internal temperature. 2. Hot food must be maintained at a minimum temperature of 140°F (60°C) or above while holding and 3. 4. 5. 6. serving. Leftover hot food is cooled quickly and safely to 70°F (21°C) within 2 hours and from 70°F (21°C) to 40°F (4°C) or below within an additional 4 hours. Leftover hot food is reheated quickly (within 2 hours) to 165°F (74°C). Cold food must be maintained at 40°F (4°C) or below while holding and serving. Refrigeration equipment should be maintained at 36°F to 38°F (2°C to 3°C). Source: The International Food Safety Council, Chicago, Illinois. Finally, step 7 requires that you establish a procedure to verify whether the HACCP system is working for you. This may mean a committee that meets regularly to discuss health and safety issues and to go over the documentation required in Step six. Despite its thorough and science-based approach to food safety, some operators are reluctant to use the HACCP program, because of its technical language and the fair amount of procedural discipline and documentation it involves. For this reason, in June 2005, the U.S. Department of Agriculture released a new, simpler set of implementation guidelines aimed at school foodservice. Unfortunately, the name is as unwieldy as some believe is the HACCP program itself: “Guidelines for School Food Authorities Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.” Download it and take a closer look, at www.schoolnutrition.org Step 2 & Step 3 257 HACCP Step #4 Monitor CCPs and record data. Ensure each area of concern is taken care of correctly. Some CCPs may remain in the list indefinitely, others may be removed once you get the procedure correct, and still others may be added. HACCP Step #5 Take corrective action whenever monitoring indicated a critical limit is exceeded. Corrective actions examples Rejecting products not meeting buying specifications. Adjusting a cooler’s thermostats for proper temperature control. Extending a product’s cooking time. Recooking or reheating a product to the proper temperature. Modifying food handling procedures. HACCP Step #6 Establish and effective recordkeeping system to document the HACCP system. Components record-keeping plan Time/temperature logs and graphs Checklists Forms Flow charts Corrective actions Employee training records Product specifications HACCP Step #7 Establish procedures to verify the HACCP system is working as intended. A committee meets regularly to discuss health and safety issues and to go over the documentation required in step 6. Verification may include Ensure inspection schedules are being met Random sample collection and analysis Review of deviations and corrections Review of CCP records Visual inspection of operation to examine whether CCPs are under control October 3, 2023 foodsafetynews.com