Department of Safety & Health Training Institute

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  • Guidebook for the Preparation of HACCP Plans
  • Complex Food Process Worksheet
  • Components of a Comprehensive Food Safety Program
  • Employee Food Safety Training Record
  • Same Day Service Process Work sheet
  • No Cook Process Worksheet
  • Summary of Corrective Actions for HACCP Based SOPs
  • Summary Table for Monitoring and Verifying HACCP Based SOP Record
  • Summary Table of Record Keeping for HACCP-Based SOP
  • Cooking and Reheating Temp Log
  • Cooling Temperature Log
  • Refrigeration Log
  • Receiving Log
  • Production Log
  • Damaged or Discarded Product Log
  • Thermometer Calibration Log
  • Food Safety Checklist
  • Food Contact Surfaces Cleaning and Sanitizing Log
  • Cleaning and Sanitizing Food Contact Surfaces
  • Controlling Time Temp During Prep
  • Cooking Potentially Hazardous Foods
  • Cooling Potentially Hazardous Foods
  • Date Marking Ready-to-Eat, Potentially Hazardous Food
  • Handling a Food Recall
  • Holding Hot and Cold Potentially Hazardous Foods
  • Personal Hygiene
  • Preventing Contamination at Food Bars
  • Preventing Cross Contamination During Storage and Prep
  • Receiving Deliveries
  • Reheating Potentially Hazardous Foods
  • Serving Food
  • Storing and Using Poisonousor Toxic Chemicals
  • Transporting Food to Remote Sites
  • Using and Calibrating Thermometers
  • Using Suitable Utensils When HandlingReady-to-Eat Foods
  • Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods
  • Washing Fruits and Vegetables
  • Washing Hands

    What is HACCP?

    A good knowledge of Hazard Analysis and Critical Control Point (HACCP) will be required for implementing your ISO 22000 or SQF Food Safety Management System.

    HACCP is an approach to food safety that is recognized globally and has been in use since the 1960s.

    With HACCP a company takes a preventive approach to food safety, identifying possible food safety hazards and methods of controlling them to eliminate or reduce the risk to an acceptable level.

    For example, if there is a point in production where a bacterial contamination can be introduced? That point becomes a critical control point. The company's food safety team must identify what controls can be implemented at that point to eliminate the hazard. Is it a temperature that must be reached at that stage of production? You will identify the required temperature, state how you will monitor it and what you will do if that temperature is not reached.

    HACCP is based on seven principles:

    1. Conduct a Hazard Analysis

    This is where you evaluate your processes and identify where hazards can be introduced. Hazards can be physical (i.e. metal contamination), chemical (i.e. can a cleaning product contaminate the product, are there toxins that could contaminate the product?) or biological (at what points could bacteria or virus contaminate your product?). You will need to make sure that you have the expertise to make an accurate evaluation of the hazards. This means that if you do not have sufficient expertise in your organization you will need to identify external resources that you can use to perform the hazard analysis.

    2. Identify the Critical Control Points

    At what steps in your process can controls be applied to prevent or eliminate the hazards that have been identified? These are your critical control points. For each critical control point you will identify the preventive measure. How will you prevent the hazard?: Use of specific Temperature, ph, time, procedures?

    3. Establish Critical Limits

    Your next step is to establish criteria for each critical control point. What criteria must be met to control the hazard at that point? Is it a minimum temperature? Are there regulatory limits that you must meet for this control point?

    4. Establish Monitoring Procedures

    What will you measure and how will you measure it? You need to monitor the process at the critical control point and keep records to show that the critical limits have been met. Can you do continuous monitoring of the control point? If not, how often will the measurements need to be performed to show that the process is under control?

    5. Establish Corrective Actions

    You will establish what actions need to be taken if a critical limit is not met. This will be identified ahead of time for each CCP. The action must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.

    6. Establish Record Keeping Procedures

    You will determine what records are needed to show that the critical limits have been met, and the system is in control. Address regulatory requirements and include records from the development of the system and the operation of the system.

    7. Establish Verification Procedures

    The HACCP plan must be validated. Once the plan is in place, make sure it is effective in preventing the hazards identified. Test the end product; verify that the controls are working as planned. Perform ongoing verification of the system. Are measuring and monitoring equipment in control? What are corrective actions showing? Are records being maintained as required?

    The Food Safety Management Systems reaches beyond the hazard analysis critical control point and also incorporates management systems principles similar to those found in ISO 9001. You will be building a system to manage quality and continual improvement throughout your organization. It will reach beyond the control systems that we have discussed above and into how you plan and manage quality into your organization.

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