chapter 9 food safety management systems. 9-2 haccp: approach the haccp approach haccp is based on...
TRANSCRIPT
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Chapter 9Food Safety Management Systems
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9-2
HACCP: Approach
The HACCP Approach HACCP is based on identifying significant
biological, chemical, or physical hazards at specific points within a product’s flow through the operation
Once identified, hazards can be prevented, eliminated, or reduced to safe levels
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9-3
HACCP: The HACCP Plan
To be effective, a HACCP system must be based on a written plan:
It must be specific to each operation’s menu, customers, equipment, processes, and operations
A plan that works for one operation may not work for another
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9-4
HACCP: The 7 HACCP Principles
The 7 HACCP Principles
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
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9-5
HACCP Principles Analogy
The Situation
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9-6
HACCP Principles Analogy
1. Conduct a hazard analysis
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9-7
HACCP Principles Analogy
2. Determine critical control points
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9-8
HACCP Principles Analogy
3. Establish critical limits
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9-9
HACCP Principles Analogy
4. Establish monitoring procedures
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9-10
HACCP Principles Analogy
5. Identify corrective actions
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9-11
HACCP Principles Analogy
6. Verify the system works
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9-12
HACCP Principles Analogy
7. Establish record keeping and documentation procedures
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9-13
HACCP: The 7 HACCP Principles Analogy
The 7 HACCP Principles
1. What hazard were town officials trying to control?
2. What did they decide was critical to control the hazard?
3. What limit did they establish to slow cars down?
4. How did the town monitor the new speed limit?
5. What action was taken by drivers who received tickets?
6. How did town officials verify that the new speed limit was reducing accidents?
7. What did town officials do to stay on top of the situation?
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9-14
HACCP: The 7 HACCP Principles
Principle 1: Conduct a hazard analysis Identify potential hazards in food served by looking
at how it is processed
Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical hazards
Grilled chicken sandwiches, hamburgers
Chili, soup, sauces
Prepare Serve
Prepare
Prepare
Cook
Cook
Serve
CoolHold Reheat Serve
Salads, cold sandwiches
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9-15
HACCP: The 7 HACCP Principles
Principle 2: Determine critical control points (CCPs) Find the points in the process where the identified
hazard(s) can be prevented, eliminated, or reduced to safe levels—these are the CCPs
Depending on the process, there may be more than one CCP
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9-16
HACCP: The 7 HACCP Principles
Principle 3: Establish critical limits For each CCP, establish minimum
or maximum limits; these limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level
Critical Limit
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9-17
HACCP: The 7 HACCP Principles
Principle 4: Establish monitoring procedures Determine the best way to check
critical limits; make sure they are consistently met
Identify who will monitor them and how often
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HACCP: The 7 HACCP Principles
Principle 5: Identify corrective actions Identify steps that must be taken when a critical
limit is not met
Determine these steps in advance
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HACCP: The 7 HACCP Principles
Principle 6: Verify that the system works Determine if the plan is working as
intended
Evaluate on a regular basis:
1.Monitoring charts
2.Records
3.Hazard analysis
Determine if your plan prevents, reduces, or eliminates identified hazards
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9-20
HACCP: The 7 HACCP Principles
Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions: Monitoring activities
Taking corrective action
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications, etc.)
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9-21
HACCP: When a HACCP Plan is Required
A HACCP Plan is required if an establishment: Smokes food as a method to preserve it (but not
to enhance flavor)
Uses food additives or adds components such as vinegar to preserve or alter it so it no longer requires time and temperature control for safety
Cures food
Custom-processes animals
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9-22
A HACCP Plan is required if an establishment (continued):
Packages food using reduced-oxygen packaging (ROP) methods
Treats (e.g., pasteurizes) juice on-site and packages it for later sale
Sprouts seeds or beans
Offers live, molluscan shellfish from a display tank
HACCP: When a HACCP Plan is Required
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