HAZARD ANALYSIS AND CRITICAL CONTROL POINT

HAZARD ANALYSIS AND CRITICAL CONTROL POINT

ORIGIN OF HACCP

HACCP was developed in the late 1950’s by a team of food scientists and engineers from the Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration. The team developed a system designed to build quality into the product to ensure food safety for the manned space program. As it approaches its 50^th anniversary. Hazard Analysis and Critical Control Point (HACCP) repeatedly shown itself to be most effective system to ensure food safety. The principles can be applied in a variety of venues, from agricultural production to food service, from multinational corporations to small processors in developing countries.

HACCP

HACCP is a management tool to that provides a more structured approach to the control of identified hazardous than that achievable by traditional inspection and quality control procedures. It has the potential to identify   areas of concern where failure has not yet been experienced and is, therefore particularly useful for new operations. By using HACCP system, control is transferred from and product testing (e.g. testing of failure) to the design and the production of food. There will be however, always be a need for someone and product testing. Particularly for verification purposes. Much of the effectiveness of HACCP is achieved through the use of multi-disciplinary team of specialists. The team should have skills from relevant areas e.g. microbiology, chemists, food tech etc.

ISSUES OF FOOD SAFETY IN F&B PRODUCTION

v  Size of the kitchen: - The size of facility depends on the type of cuisine, the number of consumers being catered to per shift/per day.

v  Location: - Location of the kitchen is most often affected by space and size constraints.

v  Design and layout of the kitchen.

v  Quality and efficiency of the kitchen equipment.

v  Quality and standards of raw materials and ingredients.

v  Quality of lighting.

v  Quality of fuel and energy sources.

v  Pest Control Systems in kitchen.

v  Waste management in the kitchen.

v  Waste management and disposal.

v  Personal hygiene and health of the staff.

v  Improper or inadequate protective clothing.

v  Protective measures taken by staff. It is systematic approach to building safety.

v  The HACCP concept has continually evolved over the years. The changes that it has undergone have built a complete Food Safety Management System (FSMS) with increased efficiency and effectiveness.

USES OF HACCP IN FOOD INDUSTRY

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of the food. HACCP is the tool to hazards and establish control system that focus on prevention rather than relying mainly on end product testing.

PRINCIPLES OF HACCP

Principle 1:- Conduct a hazard analysis.

Principle 2:- Determine the Critical Control Points (CCPS).

Principle 3:- Establish critical limit(s).

Principle 4:- Establish a system to monitor the control of the CCPS.

Principle 5:- Establish the solutions to be taken when monitoring indicates that a particular    CCP is not under control.

Principle 6:- Establish Procedures for verification to confirm that the HACCP system is working effectively.

Principle 7:- Establish documentation concerning all procedures and records appropriate to these principles and applications.

The following guidelines in this chapter will facilitate the development and implementation of effective HACCP plans in your hotel or restaurant.

CHECKLIST OF QUESTIONS OF HAZARD ANALYSIS PROCESS

1.      Ingredients: - Does the food contain any sensitive ingredients that are likely to present microbial hazards (e.g. salmonella), chemical hazards, physical hazards (stone, glass, bone, metal).

2.        Intrinsic factors of food: - Physical characters and composition (e.g. PH, type of acids, water activity of the food during and after preparation which cause a prevent and hazard).

3.      Procedures used for preparation: - Process to destroy Pathogens or Pest Control.

4.      Microbial content of the food: -

v  Is the food commercially sterile i.e. low acid canned food?

v  What is the normal microbial content of the food?

5.      Facility design: - It says about the people and moving equipment, air pressure is maintained properly?

6.      Equipment design: - Will the equipment provide the time/temperature control that is necessary to meet critical limits or safe food?

7.      Packaging: - Does the method of packaging affect the multiplication of microbial pathogens and /or the information of toxins?

8.      Sanitation: - Can the sanitation practices that are employed upon the safety of the food that is being prepared.

9.      Employee health, hygiene, and education: - Can employee health or personal hygiene practices impact the safety of food?

10.  Conditions of storage between packing and consumer.

11.  Intended use: - Ready to use, take away or to-be-stocked in a room fridge?

12.  Intended consumer: - Is the food intended for the general public, specific dietary group age or individuals?

EDUCATION AND TRAINING

The success of HACCP system depends on educating and training management and employees in the importance of their role in producing safe foods. This should also include information on the control of food bronze hazards related to be stages of the food chain. It is important to recognise the employees must first understand what HACCP is and then learn the skills, it is necessary to move it function properly. Specific training activities should include working instructions and procedures that will help the tasks of employees monitoring each CCPS.