HACCP-"CATERERS ON THE RUN"

"Cooking and service aspects of catering service"Project Nr: 2019-1-RS-KA202-000847

HACCP

SLOVAKIA

PORTUGAL

SERBIA

Info

Info

Info

-HA (hayard analisys)-represents risk analysis, ie identification of hazards in each phase of food production and assessment of their harmfulness to human health.-CCP (critical control points)- represents production processes in which the risk to food safety can be prevented or eliminated or its impact reduced to an acceptable level.

Food safety management system

HAZARD ANALISYS AND CRITICAL CONTROL POINTS

WHAT IS HACCP?

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QUIZ

1. Conduct Hazards Analisys
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

SEVEN PRINCIPLES OF HACCP

-Identify the hazards that affect the process;-Identify the steps that hazards likely to occur;-Decide which hazards are significant;-Determine the measures necessary to control the hazards

A hazard is a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

HAZARDS ANALISYS

Most important points/ steps where the control measure must be used to prevent, eliminate, reduce the hazards to an acceptable level

DETERMINE CRITICAL CONTROL POINT

Safety limits which separate acceptable from unacceptable.A critical limit is a maximum or minimum value to which a biological, chemical or physical limit must be controlled at a CCP.This is set in order to prevent, eliminate or reduce a hazard to an acceptable level. Eg. Cooking temperature; Storing temperatures; Food temperatures.

ESTABLISH CRITICAL LIMITS

A planned series of observations or measurements need to be taken to assess whether a CCP is within critical limits. This also helps to produce an accurate record for future use in verification.

MONITORING SYSTEM

Corrective actions are procedures to be followed when a hazard is identified in food production.The aim is to correct and eliminate the cause of the hazard and bring the CCP back under control.

CORRECTIVE ACTION

Decide what to do when critical limit is breached.

Verification procedures are those activities, other than monitoring CCPs, that verify the HACCP plan and show the system is operating according to the plan.

VERIFICATION

Four different types of HACCP records include: 1. HACCP plan and support documentation used in developing the plan. 2. Records of CCP monitoring. 3. Records of corrective actions. 4. Records of verification activities.

DOCUMENTATION

Service

Food holding

Cooking

Preperation

Storage

Delivery

Purchase

HACCP PROCESS FLOW MAP

Back

Approved suppliers

CONTROLS

HAZARDS

Biologically, Physically and Chemically contaminated products

Purchase

Back

Approved suppliers;Delivery vehicle inspection;Visual check of product and date codes.

CONTROLS

HAZARDS

Biologically, Physically and Chemically contaminated products

Delivery

Back

Maintain correct temperatures ;Segregation of products;

CONTROLS

HAZARDS

Contamination Multiplication of bacteria

Storage

Back

Separation of raw and prepared food ;Colour coding system;Clean and sanitized utensils and work areas ;Minimize handling and time keep at room temperature.

CONTROLS

HAZARDS

Contamination Multiplication of bacteria

Preparation

Back

Cook thoroughly

CONTROLS

HAZARDS

Survival of microorganisms

Cooking

Back

Cold holdStore below 5 degrees Celsius Cover the food

Hot holdMaintain above 63 degrees Celsius Cover the food

CONTROLS

HAZARDS

Contamination Multiplication of bacteria

Food holding

Back

Maintain correct temperatures;Clean and sanitized utensils;Minimize handling.

CONTROLS

HAZARDS

Contamination Multiplication of bacteria

Service

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KAHOOT QUIZ

Thank you!

"CATERERS ON THE RUN"