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HACCP

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HACCP Certification Detail

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HACCP

  1. 1. CHEF SUNIL KUMAR
  2. 2. OBJECTIVES OF SESSION Chef Sunil Kumar 2  INTRODUCTION  WHAT IS HAZARD? TYPES & FOOD BORNE ILLNESS  HACCP CONCEPT  STEPS OF HACCP  POTENTIAL FOOD SAFETY HAZARDS  CRITICAL CONTROL POINTS (CCP)  CONTROL PROCEDURES  MONITORING PROCEDURES  CORRECTIVE ACTION TAKEN  HACCP BENEFITS
  3. 3. INTRODUCTION Chef Sunil Kumar 3  INITIATIVE TAKEN BY PILSBURY COMPANY, NASA & U.S.ARMY TOOK INITIATIVE IN 1960 TO PROVIDE SAFE FOOD FOR SPACE  INITIALLY THE SYSTEM WAS DEVELOPED FOR ASTRONAUTS  TODAY U.S. AS WELL AS ALL OVER WORLD THE ORGANISATIONS HAVE HACCP IN ORDER TO ENSURE THE SAFETY OF THEIR PRODUCT
  4. 4. WHAT IS HAZARD? Chef Sunil Kumar 4  HAZARD IS THE SITUATION THAT POSES A LEVEL OF THREAT TO LIFE, HEALTH, PROPERTY OR ENVIRONMENT  HAZARD + POSSIBILITY = RISK  SEVERITY – SERIOUSNESS OF THE CONSEQUENCES OF THE HAZARD  PRIORITIZATION OF HAZARD – SMUG SERIOUSNESS, MANAGEABILITY, URGENCY, GROWTH
  5. 5. TYPES OF HAZARD Chef Sunil Kumar 5  PHYSICAL HAZARD – GLASS, RUSTY METAL, NAILS, STAPLES  CHEMICAL HAZARD – PESTICIDE, ADDITIVE PRESERVATIVES, TOXIC METALS  BIOLOGICAL HAZARD - VIRUSES, PARASITES, BACTERIA, FUNGI, YEASTS & TOXINS
  6. 6. FOODBORNE ILLNESSES Chef Sunil Kumar 6  SALMONELLA (BACTERIA) – DIARRHEA, FEVER, NAUSEA & VOMITTING.  CAMPYLOBACTER (BACTERIA) – DIARRHEA , FEVER, TIREDNESS  SHIGELLA (BACTERIA) – DIARRHEA, FEVER  E. COLI (BACTERIA) – SEVERE ABDOMINAL PAIN, DIARRHEA  NORWALK VIRUS (VIRUS) – NAUSEA, VOMIT, HEADACHE  HEPATITIS A (VIRUS) – FEVER, TIREDNESS, ABDOMINAL PAIN
  7. 7. SOURCES OF FOOD BORNE ORGANISMS Chef Sunil Kumar 7  HUMANS (WORKERS)  NOSE & THROAT  CLOTHING  FECES  INFECTIONS  FOODS (ANIMAL ORIGIN)  POULTRY  MEAT  EGGS  FISH/SHELLFISH  PLANTS  SOILS  WATER
  8. 8. FACTORS FOR FOOD BORNE ILLNESS Chef Sunil Kumar 8  UNHYGIENIC CONDITIONS  IMPROPER STORAGE  ADVANCE PREPARATION  INFECTED PERSON  INADEQAUTE REHEATING  CONTAMINATED RAW FOOD  UNSAFE SOURCE  IMPROPER USE OF LEFTOVERS  CROSS CONTAMINATION  IMPROPER DISHWASHING
  9. 9. HACCP Chef Sunil Kumar 9  HACCP PREDICTS RISKS TO FOOD SAFETY & PREVENT THEM BEFORE THEY HAPPEN  HACCP IS AN EVALUATION SYSTEM TO IDENTIFY, MONITOR & CONTROL THE CONTAMINATION RISKS IN FOOD SERVICE  ISO 22000 IS THE STANDARD DESIGNED TO REGULATE ISSUES RELATED TO SAFETY OF FOOD
  10. 10. CRITICAL CONTROL POINTS (CCP) Chef Sunil Kumar 10  A POINT, STEP OR PROCEDURE IN THE PRODUCT HANDLING PROCESS WHERE CONTROLS CAN BE APPLIED & A FOOD SAFETY HAZARD CAN BE PREVENTED, ELIMINATED, OR REDUCED TO ACCEPTABLE LEVELS  FAILURE IN MAINTAINING CCP COULD RESULT HARM TO CUSTOMER & BUSINESS & LEADS TO LOSS IN BUSINESS
  11. 11. CCP FACTORS Chef Sunil Kumar 11  PERSONAL HYGIENE  TIME/TEMPERATURE  MOISTURE  pH LEVEL  COOKING/REHEATING  PREPARATION AHEAD OF TIME  CROSS CONTAMINATION
  12. 12. STEPS IN HACCP Chef Sunil Kumar 12 1. IDENTIFY POTENTIAL HAZARDOUS FOODS 2. IDENTIFY CRITICAL CONTROL POINTS 3. ESTABLISH CONTROL PROCEDURES 4. ESTABLISH MONITORING SYSTEM 5. INITIATE CORRECTIVE ACTION 6. ESTABLISH RECORD KEEPING PROCEDURES 7. ESTABLISH VERIFICATION PROCEDURES
  13. 13. POTENTIALLY HAZARDOUS FOODS (P.H.F) Chef Sunil Kumar 13  VEG. CATEGORY DAIRY PRODUCTS (MILK, CHEESE, BUTTER) COOKED VEGETABLES (POTATO, BEANS, RICE) OIL (SOYA, VEG., OLIVE, SUNFLOWER)  NON – VEG. CATEGORY MEATS (CHICKEN, BEEF, PORK) EGGS SEAFOOD
  14. 14. FOOD FLOW PROCEDURE (C.C.P) Chef Sunil Kumar 14  MENU PLANNING  PURCHASING  RECEIVING  STORAGE  PREPARING/COOKING  SERVING/HOLDING  COOLING  REHEATING
  15. 15. FLOW CHART OF CHICKEN SOUP (C.C.P) Chef Sunil Kumar 15 . RECEIVING & STORING (AT BELOW 5*C) PREPARATION (HYGIENE) REHEATING & SERVING (AT 165*/HYGIENE) COOKING & HOLDING (165*F & 140*F) COOLING(RAPID IN 2 HOURS FROM 140* TO 70*)
  16. 16. MINIMUM HAMBURGER COOKING TEMPERATURE Chef Sunil Kumar 16  IN 1993, NORTHWEST UNITED STATES, A FOOD POISONING OUTBREAK HAPPENED  604 PEOPLE GOT FOOD POISONING 43 PEOPLE HOSPITALISED 4 CHILDREN DIED  CAUSE WAS CONTAMINATED & UNDERCOOKED HAMBURGERS  COOK GROUND BEEF AT 155*F
  17. 17. CONTROL PROCEDURES Chef Sunil Kumar 17  CLEANING & SANITIZING  WASHING HANDS  COVERING FOOD CONTAINERS  SEPERATING RAW & COOKED PRODUCTS  RIGHT AMOUNT OF TIME TEMPERATUE pH LEVEL AMOUNT OF MOISTURE
  18. 18. MONITORING PROCEDURES Chef Sunil Kumar 18  PHYSICAL MEASUREMENTS (TIME & TEMPERATURE)  VISUAL OBSERVATION (WATCHING WORKERS PRACTICES, INSPECTING RAW MATERIAL)  SENSORY EVALUATIONS (SMELLING FOR OFF ODORS, OFF COLORS OR TEXTURE)  CHEMICAL MEASUREMENTS (Ph LEVEL,SALT & WATER CONTENT)
  19. 19. HACCP MONITORING – SEAFOOD SALAD  RECEIVING  PRE CHILLING  PREPARATION  DISHING  COLD STORAGE  SERVING  DISPLAYING  INSPECTION; MEASURE/RECORD TEMPERATURE  RECORD COOLER TEMP  OBSERVE PRACTICES  OBSERVE PRACTICES  RECORD COOLER TEMP  OBSERVE PRACTICES  RECORD TEMP IN 2 HRS 19 Chef Sunil Kumar
  20. 20. PROCEDURES FOR TAKING CORRECTIVE ACTION Chef Sunil Kumar 20  REJECTING PRODUCTS NOT MEETING BUYING GUIDELINES/SPECIFICATION  CHECKING & ADJUSTING COOLER’S THERMOSTAT FOR TEMP. CONTROL  PROPER COOKING TIME TO PRODUCT  RECOOKING OR REHEATING A PRODUCT TO RIGHT TEMPERATURE  MODIFY FOOD HANDLING PROCEDURES IF & WHEN REQUIRED  DESTROYING PRODUCTS THAT HAS RISK OF CONTAMINATION OR HAS BEEN TOO LONG IN DANGER ZONE
  21. 21. RECORD KEEPING FOR HACCP Chef Sunil Kumar 21  TIME/TEMPERATURE LOGS  CHECKLISTS  FORMS  FLOW CHARTS  CORRECTIVE ACTIONS CHECKLIST  EMPLOYEE TRAINING RECORDS  PRODUCT SPECIFICATION
  22. 22. BENEFITS OF HACCP Chef Sunil Kumar 22  PROTECT PEOPLE FROM FOOD BORNE DISEASES  INCREASED CONFIDENCE IN PRODUCTS  REDUCED LIABILITY  EFFECTIVE PROCESS MANAGEMENT  IMPROVED QUALITY & CONSISTENCY  BRAND IMAGE BUILDING
  23. 23. THANK YOU Chef Sunil Kumar 23 QUESTIONS

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