HACCP-"CATERERS ON THE RUN"

HACCP

"Cooking and service aspects of catering service"

Project Nr: 2019-1-RS-KA202-000847

WHAT IS HACCP?

HAZARD ANALISYS AND CRITICAL CONTROL POINTS

Food safety management system

-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.

Info

SERBIA

PORTUGAL

SLOVAKIA

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SEVEN PRINCIPLES OF HACCP

Conduct Hazards Analisys
Determine the Critical Control Points
Establish Critical Limits
Establish Monitoring System
Establish Corrective Action
Establish Verification Procedures
Establish Documentation

HAZARDS ANALISYS

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

-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

DETERMINE CRITICAL CONTROL POINT

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

ESTABLISH CRITICAL LIMITS

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.

MONITORING SYSTEM

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.

Decide what to do when critical limit is breached.

CORRECTIVE ACTION

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.

VERIFICATION

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

DOCUMENTATION

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.

HACCP PROCESS FLOW MAP

Purchase

Delivery

Storage

Preperation

Cooking

Food holding

Service

Purchase

Biologically, Physically and Chemically contaminated products

HAZARDS

CONTROLS

Approved suppliers

Back

Delivery

Biologically, Physically and Chemically contaminated products

HAZARDS

CONTROLS

Approved suppliers;

Delivery vehicle inspection;

Visual check of product and date codes.

Back

Storage

Contamination

Multiplication of bacteria

HAZARDS

CONTROLS

Maintain correct temperatures ;

Segregation of products;

Back

Preparation

Contamination

Multiplication of bacteria

HAZARDS

CONTROLS

Separation of raw and prepared food ;

Colour coding system;

Clean and sanitized utensils and work areas ;

Minimize handling and time keep at room temperature.

Back

Cooking

Survival of microorganisms

HAZARDS

CONTROLS

Cook thoroughly

Back

Food holding

Contamination

Multiplication of bacteria

HAZARDS

CONTROLS

Hot hold

Maintain above 63 degrees Celsius

Cover the food

Cold hold

Store below 5 degrees Celsius

Cover the food

Back

Service

Contamination

Multiplication of bacteria

HAZARDS

CONTROLS

Maintain correct temperatures;

Clean and sanitized utensils;

Minimize handling.

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"CATERERS ON THE RUN"

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HACCP-"CATERERS ON THE RUN"

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