HACCP (Hazard Analisis Critical Control Point)

HACCP and some of the importance which we use as food safety for the Hostel/Hospitality Industry

HACCP or Hazard Analysis Critical Control Point is scientific and systematic approach to identify assess and Control of hazards in the food production process

HACCP system provides a preventive and thus cost-effective approach in food safety.

Food Hazards

Food hazard is biological, chemical , or physical staff that may cause food to be unsafe for the Human Consume 

Biological hazard

Bacterial viral and parasitic microorganisms’ bacteria. the majority of biological hazard are bacteria that can be controlled through time temperature acidity and water activities some bacteria from spores that and highly assistant and may not destroyed by cooking or drying.

Chemical hazards

It also cause food borne illness .Chemical hazard may occur naturally or may be introduced during any stage of food production .Chemicals can be found in some species of fish or shellfish some Plants foods and mushrooms some chemical’s added to food can be make them unsafe. 

Physical Hazards

Any physical material or foreign object not normally found in the food that can cause illness and injury it may result from contamination carelessness from harvest to consume Glass,wood ,stone, metal, fragments, bone, plastic

contamination

Substance that have not been intentionally added to food .These substance may be present in food as a result of the various stage of its production, packaging, transport or holding. They also might result from environment contamination. Contamination generally has a negative impact on the quality of the food and may work a risk to human health.

some basic of HACCP practices are we need to follow: –

•  Maintaining the proper fridge temperature e.g. walk in fridge to maintain temperature between 2 to 5 degrees Celsius & Deep Fridge temperature to maintain between -18 to -21 degree Celsius 
• At the fridge always store cooked food items on top followed by vegetables, fish, poultry, red meat and then forced/minced meat.
• Cook poultry at least up to 63 degrees Celsius.
• hot food should be served hot, at least 60 degree Celsius and cold food should be served cold at least
  4 degrees Celsius.
• Maintain proper sanitizing sinks along with 3 Sink System.

Using proper chopping boards Brown for–Vegetables, Yellow for–Cooked meat, Red–Raw meat, Blue for–raw
fish, Green for–Salads and fruits and White for–dairy and bakery.

Avoiding hazards

• Not wearing the appropriate protective clothing such as an apron
• Not wearing sensible (stable and properly fitted) shoes.
• Lack of knowledge in carrying out certain tasks, such as opening a bottle of sparkling wine.
• Inadequate space for the safe  service of food and drink because of bad planning.
• Delay in clearing spillages or picking up items of equipment that have fallen on the floor. etc.

The HACCP system based on seven system 

Principle -1 

 Identification of potential hazards, list of all potential hazards associated with every Stape

The term hazard in use to describe a potential adverse health effect for the consumer  

potential risks in food production: –

principal -2

Determine the critical control points in food production process

• Inspection of goods on delivery and before use. This includes temperature checks.
• Correct and separate storage.
• proper handling of ingredients and finished products.
• personal hygiene and health standards.
• cross contamination with other items.
• cleaning and equipment’s and utensil.
• Correct temperature ranges for refrigerated and frozen product

Principal-3

Establish critical limits for each CCP: –

Critical limits must be specified and validated for each critical control point. in some

time, moisture level, pH, Aw, available chlorine, and sensory parameters such as visual appearance and texture. Where HACCP guidance developed by experts has been used to establish the critical limits, care should be taken to ensure that these limits fully apply to the specific operation, product or groups of products under consideration.

These critical limits should be measurable.

principal-4

Establish a system to monitor control of the CCP for each:

CCP Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring
procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this
information in time to make adjustments to ensure control of the process to prevent violating the critical limits.
Where possible, process adjustments should be made when monitoring results indicate a trend towards loss of
control at a CCP. The adjustments should be taken before a deviation occurs. Data derived from monitoring must be
evaluated by a designated person with knowledge and authority to carryout corrective actions when indicated. If
monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is
in control. Most monitoring procedures for CCPs will need to bed one rapidly because he y relate to on-line
processes and there will not be time for lengthy analytical testing. Physical and chemical measurements are
often preferred to microbiological testing because they may be done rapidly and can often indicate the
microbiological control of

the product. All records and

documents associated with monitoring CCPs must be signed
by the person(s)doing the monitoring and by a responsible reviewing official(s)of the company.

Principal-5

Establish the corrective action to be taken when monitoring indicates that a CCP is not under control-

Corrective actions are established for use in cases when a CCP is no longer under control. These actions stipulate
what should bed one with the product produced during this period and how the CCP should be brought back under
control. Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with
deviations when they occur. The actions must ensure that the CCP has been brought under control. Actions
taken must also include proper disposition of the affected product. Deviation and product disposition procedures
must be documented in the HACCP record keeping.

Principal-6

Establish procedures for verification to confirm that the HACCP system is working effectively: –

This is a procedure which is used to confirm the effective ness of the HACCP concept. Verification and auditing
methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP
system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP
system is working effectively. Verification should be carried out by some one other than the person who is
responsible for performing the monitoring and corrective actions. Where certain verification activities cannot be
performed in house, verification should be performed on behalf of the business by external experts or qualified
third parties. Example so verification activities include:
1.Review of the HACCP system and plan and its records
2.Review o deviations and product dispositions
3.Confirmation that CCPs are kep under control.
4.Internal audits
5.Factory tours/site visits
6.Evaluation of complaints.
Where possible, validation activities should include actions toc on firm the efficacy of all elements of the HACCP
system.

Principal-7

Establish documentation concerning all procedures and records appropriate to these principles and Thair
application: –

Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP procedures should be
documented. Documentation and record keeping should be appropriate to the nature and size of the operation and
sufficient to assist the business to verify that the HACCP controls are in place and being maintained. Expertly
developed HACCP guidance materials(e.g. sector-specific HACCP guides) may be utilized as part of the
documentation, provided that those materials reflect these pacific food operations of the business.

………………………………………………………………………………………………………………………………………………………..