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Haccp Presentation: S J Abed & Al Sulaimi Catering Group LLC

This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also discusses food hazards, provides examples of HACCP process flow maps, and identifies controls at different stages like purchasing, delivery, storage, preparation, cooking, food holding and service.

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332 views25 pages

Haccp Presentation: S J Abed & Al Sulaimi Catering Group LLC

This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also discusses food hazards, provides examples of HACCP process flow maps, and identifies controls at different stages like purchasing, delivery, storage, preparation, cooking, food holding and service.

Uploaded by

kvelez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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HACCP

PRESENTATION

S J ABED & AL SULAIMI CATERING GROUP LLC

Raghavendra Adiga
HACCP SYSTEM
What is HACCP?
Hazard Analysis
Critical Control Point

Food Safety Management System

It Identifies, Evaluate and Controls


Hazards which are Significant for
Food Safety
Raghavendra Adiga
Prerequisite Programmes

Building and
Equipment design

Cleaning and Sanitization

Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water,
ventilation)

Personal Hygiene
Hand Washing
GoodRaHghyavgenieadrnAicgdiHa
Prerequisite programmes
Maintenance

Waste management

Pest control

Approved
Think
Hyg ien e

Suppliers
Staff Training

OperRaagthioavnenaadrl ACgidoa ntrol


(policy, procedures, work instructions)
Seven Principles
of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

Raghavendra Adiga
HACCP PRINCIPLES

1. Hazards Analysis
what could go wrong

Identify the hazards that affects the process


Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to
control the hazards
Raghavendra Adiga
FOOD HAZARDS
Physical

Chemical

Biological

Raghavendra Adiga
HACCP PRINCIPLES
2. Critical Control Points (CCP)

Most important points / steps where


the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level

Raghavendra Adiga
HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable

Eg: Cooking Temperature:


Storing Temperatures:
Food Temperatures:
Raghavendra Adiga
HACCP PRINCIPLES
4. Monitoring System

Setup checks for control measures at


CCP to confirm that the process is
under control and critical limits
are not exceeded

Raghavendra Adiga
HACCP PRINCIPLES
5. Corrective Action

Decide what to do when


Critical limit is
breached.

Raghavendra Adiga
HACCP PRINCIPLES
6. Verification
Prove that HACCP plan is working

Raghavendra Adiga
HACCP PRINCIPLES
7. Documentation
Keep records

Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports

Raghavendra Adiga
HACCP PROCESS FLOW MAP
PURCHAS
E

DELIVERY / RECEIPT

STORAG
DRY E FROZEN
CHILLE
D THAWING
D
I
PREPARATION SERVE COLD S
P

L
COOKIN CHILLIN SERVE COLD A
G G
Y
/
S
HOT HOLDING RE-HEATING SERVE HOT E

V
I
C

E
Raghavendra Adiga
HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
Raghavendra Adiga
HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product
and date codes Raghavendra Adiga
HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)
Raghavendra Adiga
HACCP PROCESS FLOW MAP
Preparation

Hazards
Contamination
Multiplication of Bacteria

Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and
work areas
Minimize handling and time keep at
Raghavendra Adiga
room temperature
HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms

Controls
Cook thoroughly to
Core temperature 75oC

Raghavendra Adiga
HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of
bacteria

Hot Hold Controls Cold Hold


Maintain above 63oC Store below 5oC
Cover the food Cover the food

Raghavendra Adiga
HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling
Raghavendra Adiga
Seven Principles
of
1. HACCP Hazards

2. Analysis
Critical Control
3. Points
4. Critical Limits
Monitoring
5. System
Corrective
6. Action
7. Verification
Documentation

Raghavendra Adiga
HACCP PROCESS FLOW MAP
• Purchase
• Delivery
• Storage
• Preparation
• Cooking
• Food holding
• Service

Raghavendra Adiga
Questions
?

Raghavendra Adiga
The End

Thank
You
Raghavendra Adiga

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