Overview of HACCPOverview of HACCP

Burel GroupBurel Group

ObjectivesObjectives

Define HACCPDefine HACCPUnderstand HACCP Principles Understand HACCP Principles Review Current PracticesReview Current PracticesAnd have a little funAnd have a little fun

Food Safety HazardsFood Safety Hazards

Only a small percentage of actual food Only a small percentage of actual food borne illness cases ever get reported. borne illness cases ever get reported.

CDC estimates 76 million illnesses CDC estimates 76 million illnesses annuallyannually– result in approximately 325,000 result in approximately 325,000

hospitalizations and 5,000 deaths hospitalizations and 5,000 deaths – estimated 14 million illnesses and 1,800 estimated 14 million illnesses and 1,800

deaths are caused by known pathogens: deaths are caused by known pathogens:

So…What is HACCP?So…What is HACCP?

Hazard Analysis Critical Hazard Analysis Critical Control PointControl Point

HACCP Defined?HACCP Defined?

A safety system designed to protect A safety system designed to protect foods as they flow through a facility.foods as they flow through a facility.– Preventive – Preventive – Rather than ReactiveRather than Reactive– Rational – Rational – Based on Historical DataBased on Historical Data– Science Based – Science Based – Time & Temp StudiesTime & Temp Studies– Continuous – Continuous – Problems Detected & CorrectedProblems Detected & Corrected– Comprehensive – Comprehensive – Ingredients & ProcessesIngredients & Processes– Commitment – Commitment – Management & StaffManagement & Staff

Seven Principles of HACCPSeven Principles of HACCP

1. Analyze Hazard1. Analyze Hazard2. Identify Critical Control Point2. Identify Critical Control Point3. Establish Critical Limits3. Establish Critical Limits4. Establish Monitoring Procedures4. Establish Monitoring Procedures5. Establish Corrective Action5. Establish Corrective Action6. Establish Record Keeping Procedures6. Establish Record Keeping Procedures7. Establish Verification Procedures7. Establish Verification Procedures

Time to Play…Time to Play…

PASS THE PASS THE BUCBUC

Pop Quiz: What is HACCP?Pop Quiz: What is HACCP?True or False?True or False?

1. HACCP focuses on food1. HACCP focuses on food

Answers:Answers:

1. HACCP focuses on food 1. HACCP focuses on food TRUETRUE

Pop Quiz: What is HACCP?Pop Quiz: What is HACCP?True or False?True or False?

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program2. HACCP is a preventive program

Answers:Answers:

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program 2. HACCP is a preventive program TRUETRUE

Pop Quiz: What is HACCP?Pop Quiz: What is HACCP?True or False?True or False?

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program TRUE2. HACCP is a preventive program TRUE3. HACCP is the first step in food safety3. HACCP is the first step in food safety

Answers:Answers:

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program TRUE2. HACCP is a preventive program TRUE3. HACCP is the first step in food safety 3. HACCP is the first step in food safety FALSEFALSE

HACCP builds on prerequisite programs such as HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP’s)cleaning and sanitizing (SOP’s)

Pop Quiz: What is HACCP?Pop Quiz: What is HACCP?True or False?True or False?

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program TRUE2. HACCP is a preventive program TRUE3. HACCP is the first step in food safety FALSE3. HACCP is the first step in food safety FALSE4. According to HACCP, Child Nutrition 4. According to HACCP, Child Nutrition

Program employees are responsible for Program employees are responsible for serving safe food to children.serving safe food to children.

Answers:Answers:

1. HACCP focuses on food TRUE1. HACCP focuses on food TRUE2. HACCP is a preventive program TRUE2. HACCP is a preventive program TRUE3. HACCP is the first step in food safety FALSE3. HACCP is the first step in food safety FALSE

HACCP builds on prerequisite programs such as HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP’s)cleaning and sanitizing (SOP’s)

4. According to HACCP, Child Nutrition Program 4. According to HACCP, Child Nutrition Program employees are responsible for serving safe employees are responsible for serving safe food to children TRUEfood to children TRUE

Receiving DeliveriesReceiving Deliveries

Receiving DeliveriesReceiving Deliveries

Ensure that all food is received fresh and safe when it Ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer enters the foodservice operation and to transfer food to proper storage as quickly as possible.food to proper storage as quickly as possible.

1. Inspect the delivery truck1. Inspect the delivery truck2. Confirm vendor name before accepting delivery2. Confirm vendor name before accepting delivery3. Check frozen foods to ensure they are frozen solid3. Check frozen foods to ensure they are frozen solid4. Check the temperature of refrigerated foods4. Check the temperature of refrigerated foods For packaged product, insert thermometer between two For packaged product, insert thermometer between two

packagespackages

5. Check dates of perishable goods5. Check dates of perishable goods6. Check the integrity of food packaging6. Check the integrity of food packaging

Receiving DeliveriesReceiving Deliveries

Put the Put the food away food away

NOW!NOW!

For more information on how For more information on how your group can receive your group can receive training, call 864-908-0609training, call 864-908-0609