Section 2: Hazard Analysis Critical Control Points (HACCP)

1 Section2: Hazard Analysis Critical Control Points (HACCP) _____FCOHACCPV ersion no. 1 Page:1of20 What this Section aims to do To introduce and describe the concept of haccp . To analyse potential food hazards within the food production system. To identify Points which are criticalfor food safety theCritical Control Points (CCPs). To specify Control measures andCritical limits for theCCPs. To specify correctiveaction iftheCCPcritical limitis exceeded. To record haccp reviews. To ensure compliance with EC Regulation 852/2004 as implemented by the Food Hygiene(England)(Scotland)(Wales)(Northe rn Ireland) Regulations Food operational flowcharts. Hazard Analysis and identification of Critical Control Points (CCPs) for food you need to do Decide who will be in your haccp team and complete the details inForm Someone within the business should be trained in haccp techniques and its application.

2 Theflowchartboxesneed to be completed to indicate high-risk foods that are handled within the are foods that are high in protein (suchas meat, dairy, stock etc.) and are ready to should be included due to the potential Hazard ofBacillus cereus. The haccp should be studied and its contents known about. The Critical Control Points (CCPs)must be monitored see Section 3 of themanual. Reviewsof the haccp should be recordedonForm : Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:2of20 What is haccp ?HazardAnalysis Critical Control Points is a Food Safety Management System that we use to ensure the foodwe sell to our customers is safe to , it identifies what (and where) things can go wrong (the hazards ) and where it is Critical that wecontrol it for food safety.

3 The implementation of a Food Safety Management System based on theseprinciples is a legal is important to note that we must document our haccp and keep records to demonstrate that it is a Hazard Analysis (prepare a flow diagram, identify the hazards and specify the the Critical Control Points (CCPs). the Critical a monitoring system for each corrective actions to be taken when a CCP is verification procedures to confirm the haccp is working documentation and records concerning all procedures appropriate to these principles important terminologyFlow diagramA systematic representation of the sequence of steps or operations used in the production ofthe pointin thefood operation from purchasethrough to serving the example, chilled the potential to causeharm to the consumer microbiological ( bacteria, viruses),physical ( glass), chemical ( cleaning agent) or allergens ( nuts)Section2.)

4 Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:3of20 Critical Control Point (CCP)A step at which controlmustbe appliedin order toprevent or eliminate a food safety Hazard or reduce it toan acceptable level as it will not be removed at a later example, the chilled storage of CCP decision chart:If the Control fails,is it likely that foodpoisoning/injury/harm will result? Control POINT(Good hygiene practice)Will a subsequent stepeliminate or reduce thehazard to an acceptablelevel?CCPC ritical Control PointNOYESNOYESC ontrol measureAny action and activity that can be used to prevent or eliminate a food safety Hazard or reduce it to anacceptable example, keepingthe high-risk food chilled limitThe safety level,outside ofwhich is unacceptable and corrective action must be example, themaximum temperature of high-risk food in a fridge is 8 actionAny action tobe taken when the results of monitoring at theCCP indicatefailureof Control ( the criticallimit has been breached).

5 For example, discarding contaminated checks we make to assess whether a CCP is under example,dailyfridgemonitoring checkswith a probe : Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:4of20 VerificationObtaining evidence that the haccp is working example, by carrying out audits or monitoringcustomer controlsExample of good hygiene practice that appliesthroughout the food operation enabling the numbers of CCPsto be kept example, high standards of cleanliness or personal : Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:5of20 FormsFormnumberForm reviewsSection2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no.

6 1 Page:6of20 Form teamTeam memberPositionCompetencyForm reviewsDateReason for reviewReviewed bySection2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:7of20 Flowchart 1: Received, stored, prepared and served coldSection2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:8of20 Flowchart 2: Cooked to orderPurchaseStage1 ReceiptStage2 StorageChilled,Frozen,Dry GoodsStage3A,B,CPreparationStage4 ServedHotCookingStage5 High-risk foods:Section2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:9of20 Flowchart 3: Cooked, chilled and served coldPurchaseStage1 ReceiptStage2 StorageChilled,Frozen,Dry GoodsStage3A,B,CPreparationStage4 Served ColdCookingStage5 ChillingStage6 High-risk foods:ChilledStorageStage3 ASection2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no.

7 1 Page:10of20 Flowchart 4: Cooked, chilled and reheatedPurchaseStage1 ReceiptStage2 StorageChilled,Frozen,Dry GoodsStage3A,B,CPreparationStage4 ServedhotCookingStage5 ChillingStage6 High-risk foods:Chilled storageStage3 AReheatingStage8 Section2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 1 Page:11of20 Flowchart 5: Cooked and held hotPurchaseStage1 ReceiptStage2 StorageChilled,Frozen,Dry GoodsStage3A,B,CPreparationStage4 Cooking(or reheating,Step8)Stage5 Held HotStage7 High-risk foods:ServedHotSection2: Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 4 Page:12of20 Pre-requisite controlsHazardControlSummarySection Lack of linear workflow/separation ofactivities Lack of adequate space Premises difficult to clean Physical contamination of food byloose parts of structure Premises design, construction andmaintenance.

8 Premises design takes into account the need for separation ofactivities and appropriate workflow from raw to cooked. All premises structure is checked on a day-to-day basis bymanagement and staff within the business. Any remedial actions required to prevent physical contamination aretaken. Internal inspections are undertaken and Physical contamination of food byloose parts of equipment. Difficulty in adequate cleaning anddisinfection of equipment and utensils. Equipment design, construction andmaintenance. Only food-grade equipment used. All equipment is checked on a day-to-day basis by managementand staff within the business. Any remedial actions required to prevent physical contamination aretaken.

9 Internal inspections are undertaken and Bacterial or chemical contamination offood by unfit water. Potable water supply The mains water supply can be considered as potable. Inadequate cleaning and disinfection Adequate facilities provided forcleaning and disinfection of equipment,food and hands Dishwashers, glass-washers, dedicated sinks and basins installed. Contamination of high-risk foodssupplied to the restaurant Growth of pathogenic bacteria in high-risk foods supplied to the restaurant Approval of suppliers and monitoring ofperformance All high-risk food suppliers are subject to an approval procedure thatincludes a review of their policies, procedures and documentation.

10 In some cases, additional inspections oftheir operations are carriedout. Setting of purchase specifications with suppliers including deliverytemperatures and delivery conditions for high protein foods (meat,poultry, fish, shellfish, meat products and dairy products). Specification that productswhichcontain eggsandrequire nocooking, are made with pasteurised : Hazard Analysis Critical Control Points_____FCOHACCPV ersion no. 4 Page:13of20 HazardControlSummarySection Growth of bacteria,moulds andyeastsdueto shelf-life of foods beingexceeded. Deterioration of long shelf-life products Stock rotation. All high-risk foods that carry a use-by from the supplier are soldprior to the expiry of the shelf-life.