HAZARD ANALYSIS AND CRITICAL CONTROL POINT
ORIGIN OF HACCP
HACCP was developed in the late 1950’s by a team of food scientists
and engineers from the Pillsbury Company, the Natick Research Laboratories, and
the National Aeronautics and Space Administration. The team developed a system
designed to build quality into the product to ensure food safety for the manned
space program. As it approaches its 50th anniversary. Hazard
Analysis and Critical Control Point (HACCP) repeatedly shown itself to be most
effective system to ensure food safety. The principles can be applied in a
variety of venues, from agricultural production to food service, from
multinational corporations to small processors in developing countries.
HACCP
HACCP is a management tool to that provides a more structured
approach to the control of identified hazardous than that achievable by
traditional inspection and quality control procedures. It has the potential to
identify areas of concern where failure has not yet
been experienced and is, therefore particularly useful for new operations. By using
HACCP system, control is transferred from and product testing (e.g. testing of
failure) to the design and the production of food. There will be however,
always be a need for someone and product testing. Particularly for verification
purposes. Much of the effectiveness of HACCP is achieved through the use of
multi-disciplinary team of specialists. The team should have skills from
relevant areas e.g. microbiology, chemists, food tech etc.
ISSUES OF FOOD SAFETY IN F&B PRODUCTION
v
Size of the kitchen: - The size of facility
depends on the type of cuisine, the number of consumers being catered to per
shift/per day.
v
Location: - Location of the kitchen is most
often affected by space and size constraints.
v
Design and layout of the kitchen.
v
Quality and efficiency of the kitchen
equipment.
v
Quality and standards of raw materials and
ingredients.
v
Quality of lighting.
v
Quality of fuel and energy sources.
v
Pest Control Systems in kitchen.
v
Waste management in the kitchen.
v
Waste management and disposal.
v
Personal hygiene and health of the staff.
v
Improper or inadequate protective clothing.
v
Protective measures taken by staff. It is
systematic approach to building safety.
v
The HACCP concept has continually evolved over
the years. The changes that it has undergone have built a complete Food Safety
Management System (FSMS) with increased efficiency and effectiveness.
USES OF HACCP IN FOOD INDUSTRY
The HACCP system, which is science based and systematic, identifies
specific hazards and measures for their control to ensure the safety of the
food. HACCP is the tool to hazards and establish control system that focus on
prevention rather than relying mainly on end product testing.
PRINCIPLES OF HACCP
Principle 1:- Conduct a hazard analysis.
Principle 2:- Determine the Critical Control Points
(CCPS).
Principle 3:- Establish critical limit(s).
Principle 4:- Establish a system to monitor the control of
the CCPS.
Principle 5:- Establish the solutions to be taken when
monitoring indicates that a particular
CCP is not under control.
Principle 6:- Establish Procedures for verification to
confirm that the HACCP system is working effectively.
Principle 7:- Establish documentation concerning all
procedures and records appropriate to these principles and applications.
The following guidelines in this chapter will facilitate the
development and implementation of effective HACCP plans in your hotel or
restaurant.
CHECKLIST OF QUESTIONS OF HAZARD ANALYSIS PROCESS
1.
Ingredients: - Does the food
contain any sensitive ingredients that are likely to present microbial hazards
(e.g. salmonella), chemical hazards, physical hazards (stone, glass, bone,
metal).
2.
Intrinsic
factors of food: - Physical characters and composition (e.g. PH, type of
acids, water activity of the food during and after preparation which cause a
prevent and hazard).
3.
Procedures used for preparation: - Process
to destroy Pathogens or Pest Control.
4.
Microbial content of the food: -
v
Is the food commercially sterile i.e. low acid canned
food?
v
What is the normal microbial content of the
food?
5.
Facility design: - It says about the
people and moving equipment, air pressure is maintained properly?
6.
Equipment design: - Will the equipment
provide the time/temperature control that is necessary to meet critical limits
or safe food?
7.
Packaging: - Does the method of
packaging affect the multiplication of microbial pathogens and /or the
information of toxins?
8.
Sanitation: - Can the sanitation
practices that are employed upon the safety of the food that is being prepared.
9.
Employee health, hygiene, and education: - Can
employee health or personal hygiene practices impact the safety of food?
10. Conditions
of storage between packing and consumer.
11. Intended
use:
- Ready to use, take away or to-be-stocked in a room fridge?
12. Intended
consumer: - Is the food intended for the general public, specific dietary
group age or individuals?
EDUCATION AND TRAINING
The success of HACCP system depends on
educating and training management and employees in the importance of their role
in producing safe foods. This should also include information on the control of
food bronze hazards related to be stages of the food chain. It is important to
recognise the employees must first understand what HACCP is and then learn the
skills, it is necessary to move it function properly. Specific training
activities should include working instructions and procedures that will help
the tasks of employees monitoring each CCPS.
