Transcript Slide 1

HACCP – What is It?
Food Safety Management
Food Safety - is it expected?
Your customer/consumer expects that your
product is
 Free from microbial contamination
 free from insect/rodent contamination
 free from pesticides / chemicals
 free from physical hazards
Groceries
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What Causes Food Safety
Incidents
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direct causes include biological / physical
/ chemical hazards
indirect causes are the result of
managerial and employee deficiencies
company needs to address changes in
people’s behavior to prevent
reoccurrence → have the right attitude!
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How can We Achieve Better Food
Safety in our Product
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Think about the best way to do things
right
Implement a HACCP plan that protects
food going through our plant
Tackle underlying causes of
food contamination
Have a clean and sanitary
environment
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Why do we worry about Food
Safety?
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Consumers / buyers / governments
demand that we produce safe food
Recalls are expensive → can cost jobs
We can get sick
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our families: children, parents - not some
unknown person in a far away place
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How do we achieve food safety in
our product?
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Be aware of food hazards
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Biological / chemical / physical
Keep out / minimize food hazards
Develop system to ensure food safety in
product
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Managing Food Safety
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Managing Food Safety is most
effectively done through the
implementation of a HACCP system
utilizing documented references to meet
the requirements of BC CDC
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BC CDC Abbattoir Code of Good Practices
National Meat Code
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Brief history of HACCP
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HACCP was developed by Pillsbury for
the NASA space program in the 1970’s
Codex Alimentarius (FAO) has developed
it for international use
Canada refined it in 1992 as the
Food Safety Enhancement Program
(FSEP)
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What is HACCP?
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Hazard Analysis
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What are Hazards?
Where can they be found?
How can they be controlled?
Critical Control Points
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How do we control hazards?
 CCPs – measuring product acceptabilty
 Prerequisite Programs – creating an
environment to produce safe product
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Food Safety Hazards
Potential hazards can include:
 Biological
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Chemical
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Microorganisms: bacteria / yeasts / molds /
viruses
insects
Cleaners
Lubricants / fuel / hydraulic fluid / coolants
pesticides
Physical
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Glass / plastic / wood / rocks
Metals
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What is a food safety
management system?
A food safety mgt system helps the
process & people to produce a safe
product by controlling hazards
A food safety mgt system needs:
 Effective procedures
 Delegated responsibilities
 Trained people
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What are the components of a
food safety program?
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Programs supporting food safety in the
following areas:
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Making employees more knowledgeable
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Sanitation and Pest Control
Preventive Maintenance
Traceability / Recall Program
Employee Training
Doing things right the first time
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Standard Operating Procedures
Policies
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Food Safety Management
System
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Good Manufacturing Practices (GMP) /
Prerequisite Programs
 must-do / should-do
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Operational controls and Standard Operating
Procedures (SOP)
HACCP Plan(s) for product(s)
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Critical Control Points (CCP)  must do
Review / verification procedures
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Self-inspection or audit
Government inspection or audit
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What are Prerequisite
Programs?
They are the foundation of a
food safety management
system:
1.
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3.
4.
5.
6.
Premises
Transportation and Storage
Equipment
Personnel
Sanitation and Pest Control
Recall / Traceability
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Having effective Prerequisite
Programs
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Well maintained premises
Proper receiving / storage / shipping practices
Sanitation and pest control programs
Well maintained and correctly operated
equipment
Properly trained employees
Tracking/Recall program
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Critical Control Points (CCP)
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Control Point - A step in the process
where the product can be stopped and
a measurement taken
Critical Control Point
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Measurement is taken to determine if
product is acceptable or not
Has corrective actions that:
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Bring the process back to acceptablity
Takes care of product that is unacceptable
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What is FarmCrest doing about
HACCP?
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Developing a HACCP-based plan for each
product with CCPs
Developing Prerequisite Programs
Providing employee
training
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HACCP and the employee
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Observe Good Manufacturing Practices
Know Critical Control Points
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Who is responsible?
Why is it a CCP?
Monitoring procedure
Frequency of monitoring
Keep records as required
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Responsibility for record
review
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Plant management /
supervisors
Government
inspectors
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Next steps
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Know your job
Work together with supervisors and
inspectors – be part of the HACCP team
Follow written procedures
Prove it !
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