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HACCPEuropa.com 2010
Purpose of course
HACCPEuropa.com 2010
Purpose of course
to strengthen existing policies, to develop and manage the HACCP systems on site . to ensure that we as a business, meet our food safety and customer requirements requirements.
HACCPEuropa.com 2010
Purpose of course
to give you as a manager the knowledge to pro-actively manage this change to the proway in which we work! to be aware as managers, we all have a Legal, Moral and Economic duty to protect the company, our staff and ourselves from any potential major food incidents.
HACCPEuropa.com 2010
Objectives
HACCPEuropa.com 2010
Objectives
to ensure that managers develop the necessary knowledge & confidence to proproactively deal with issues as they arise, ensuring consistency at all times
HACCPEuropa.com 2010
Objectives
to enable you to understand & take responsibility for the development & maintenance of Food Safety Awareness this will in turn enhance operations & ensure business development, strength & growth
HACCPEuropa.com 2010
Objectives
to enable managers to understand their own personal responsibility as Food Handlers.
HACCPEuropa.com 2010
HACCPEuropa.com 2010
In the past few years, a number of companies have had major problems because of food safety issues!
HACCPEuropa.com 2010
HACCPEuropa.com 2010
Medical costs and productivity losses Number of known food borne illnesses
HACCPEuropa.com 2010
HACCP
HACCPEuropa.com 2010
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food. HACCP involves: identifying what can go wrong planning to prevent it making sure you are doing it.
HACCPEuropa.com 2010
Principles of HACCP
Identify the hazards Determine the critical control points (CCPs) Establish critical limit(s) Establish a system to monitor control of the CCP Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6. Establish procedures for verification to confirm the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application
HACCPEuropa.com 2010
1. 2. 3. 4. 5.
Benefits of HACCP
The main benefits of HACCP are: S aves your business money in the long run A voids you poisoning your customers F ood safety standards increase E nsures you are compliant with the law F ood quality standards increase O rganises your process to produce safe food O rganises your staff promoting teamwork and efficiency D ue diligence defence in court.
HACCPEuropa.com 2010
WellWell-planned prerequisite programmes will effectively design out generalised hazards that apply to whole operation, leaving HACCP to deal with the specific productproduct-process hazards
HACCPEuropa.com 2010
What is a Food Safety Hazard? a biological, chemical or physical agent, in condition of food with the potential to cause an adverse health effect.
HACCPEuropa.com 2010
Product Contamination
The causes of product contamination can be classified as the following: Biological Chemical Pathogenic Bacteria, Moulds, Parasites and Viruses (from product and people). Cleaning Chemicals, Pesticides, Ink/Adhesive, Toxic Metals, Pest control, Refrigerants and Fumes/Dust.
Physical (most common form of contamination) Buttons, Jewellery, Drawing Pins, Paper clips, Bone, Nut shells, Seeds, Fruit stones, Glass, Wood, Concrete, Equipment and Pests.
HACCPEuropa.com 2010
Procedures
HACCPEuropa.com 2010
Procedures
It is the responsibility of all department Managers to ensure that we as a business comply with following rules to ensure we reduce or eliminate any potential food hazard as per our HACCP plan.
HACCPEuropa.com 2010
HACCPEuropa.com 2010
Protective Clothing
Hair MUST be covered at all times in food areas by ALL operatives Protective clothing, which MUST be worn fully fastened at all times and should be changed when dirty or replaced if worn.
HACCPEuropa.com 2010
Jewellery Policy
ALL staff are prohibited from wearing/bringing the following items into the food areas
Ornate rings (only wedding bands are permitted) Watches Brooches Personal mobile phones (business phones are only permitted) Pendants/chains Bangles or bracelets Studded earrings/piercing
HACCPEuropa.com 2010
Allergen Policy
The following products fall under the remit of the policy: Cereals containing gluten and products thereof Crustaceans and products thereof Eggs and products thereof Fish and products thereof Peanuts and products thereof Soybeans and products thereof Nuts i.e. almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut and products thereof
HACCPEuropa.com 2010
Allergen Policy
Celery and products thereof Mustard and products thereof Sesame seeds and products thereof Sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10 mg/litre expressed as SO2 Lupin and products thereof Molluscs and products thereof Milk and products thereof (including lactose)
HACCPEuropa.com 2010
Allergen Policy
Allergen stock is to be stored in the signed designated area. Non allergen products must, unless completely impractical, be packed before allergen products and the need for allergen and non-allergen product changeovers nonkept to a minimum. Deep clean after allergen production with full documented inspection of cleaning standards prior to production of non-allergen containing product. Hand nonwashing prior to non allergen production. Dedicated colour coded bags for allergen waste and rework.
HACCPEuropa.com 2010
Allergen Policy
System for dealing with allergen spillage: Production in the area must be stopped immediately. All products in the immediate vicinity must be quarantined. The Production Manager or Technical Manager must be informed immediately of any spillage in any area of the production. Do not move any items of food, equipment or allergen products until the site has been examined by one of the above.
HACCPEuropa.com 2010
HACCPEuropa.com 2010
HACCPEuropa.com 2010
Tropical Diseases
Going on/coming back off holiday?,
ALL operatives MUST inform their line managers of any location they might be visiting or have visited where they have come into contact with the following;
Typhoid and Paratyphoid fever, Dysentery , Malaria , Hepatitis , Parasitic fever, Hepatitis infection , Cholera or Tuberculosis.
Again ALL staff MUST follow the requirements highlighted in the staff handbook. Department Managers MUST ensure that Return to Work procedures are followed and ensure medical clearance is obtained.
HACCPEuropa.com 2010
HACCPEuropa.com 2010
HACCPEuropa.com 2010
Legislation
EC Directive on the Hygiene of Foodstuffs A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensure food safety and ensure safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles .
HACCPEuropa.com 2010
Legislation
Analysis of the potential food hazards in a food operation; Identification of the points in these operations where food hazards may occur; Deciding which of these points identified are critical to ensuring food safety; Identification and implementation of effective control and monitoring procedures at those points; and Review the analysis of food hazards, the critical points and the control and monitoring procedures periodically, and whenever the food business s operations change.
HACCPEuropa.com 2010
9/11/2001
HACCPEuropa.com 2010
HACCPEuropa.com 2010
terrorists could introduce an agent during the harvesting, packing, shipping, delivery, or preparation stage.
HACCPEuropa.com 2010
HACCPEuropa.com 2010
HACCPEuropa.com 2010
BE AWARE !!!
HACCPEuropa.com 2010
Any questions?
HACCPEuropa.com 2010