Module 08: Food Safety Management Systems

Implementing HACCP Principles in Detail in Catering

In the dynamic realm of catering services, ensuring the safety of the food we serve is paramount. The acronym HACCP,
standing for Hazard Analysis and Critical Control Points, serves as a comprehensive system designed to guarantee the
safety of food from production to consumption.

 The HACCP translates into French as "Hazard Analysis and Critical Control Point". Often considered as a
"standard", the term is not however exact. The names of HACCP system, HACCP method or approach are more
correct.
 The HACCP system is an internationally recognized management system for reducing food safety risks during all
stages of the production chain (from product manufacturing to consumption). This includes chemical, biological
and physical hazards.

This systematic approach involves identifying potential hazards, implementing preventive measures, and establishing
critical control points to minimize risks. In the context of catering, where diverse menus and varied serving
environments are the norm, adherence to HACCP principles becomes crucial.

By implementing HACCP in Food Industry, various catering services can systematically assess and manage potential risks,
ensuring that the food prepared and served meets the highest standards of safety. Join us on a journey to understand
how HACCP plays a pivotal role in upholding food safety practices within the vibrant and fast-paced world of catering
services.

HACCP (Hazard Analysis Critical Control Point) is defined as a management system in which food safety is addressed
through the analysis and control of biological, chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and consumption of the finished product. The goal of HACCP
is to prevent and reduce the occurrence of food safety hazards.

The scope of the study

The first step is to identify where significant hazards are likely to occur and list the steps in the process. As part of the
HACCP plan, the HACCP team focuses on hazards that can be prevented, eliminated or controlled. A rationale for the
inclusion or exclusion of the hazard is reported and possible control measures are identified.

Identify critical control points for control

A critical control point (CCP) is a step (or procedure) where food safety hazards can be prevented, eliminated or reduced
to acceptable levels by applying a control. A CCP decision tree will be used by the HACCP team to identify critical control
points. In some cases, more than one critical control point is needed to control a single food safety hazard. To ensure
food safety, the number of CCPs required depends on the processing steps.

Critical Control Points (CCPs) Identification in Catering

Critical control points (CCPs) are the steps in your process that are necessary to prevent or eliminate food safety
hazards. Find out how to identify CCPs in your business. A critical control point (CCP) is a step in the food production
process where preventative measures can be applied to prevent, reduce or eliminate a food safety hazard, such as
bacterial growth or chemical contamination. Critical control points exist at every stage of the process, from purchasing
ingredients to the moment the product is consumed.
Identify critical control points

To identify the critical control points in your food business, you must first identify all of the food safety hazards that
could reasonably occur. Food safety hazards are classified as biological, chemical or physical, but a particular agent often
poses multiple hazards. For example, a hair in your soup is both a physical hazard and a biological hazard, because the
hair will be teeming with bacteria and other microorganisms. To help identify hazards and critical control points, it helps
to imagine how food and ingredients move through your business. Let’s say you’re a full-service restaurant and your
most popular menu item is a grilled chicken sandwich. Deconstruct the sandwich into its ingredients and map how each
ingredient moves from point A to point B (and so on).

Critical control point decision trees

One strategy that can be used to help identify critical control points in your food business is a decision tree. CCP decision
trees can be helpful for you to visualize and identify the food safety hazards that exist in your business, but they aren’t a
mandatory requirement of a Food Safety Program.

Critical control point decision trees are basically flow charts. After making a list of all the steps in your food production
process, you can use the CCP decision tree to determine whether or not that step is, in fact, vital for food safety. It’s
important to remember that there is no generic template that can be used to determine the critical control points in
your business. Every food business is different, and many different factors determine the types of food safety risks that
exist in the business and the critical control points that must be used to manage food safety. For example:

 food ingredients and packaging

 food and beverage suppliers
 policies and procedures
 equipment and preparation surfaces
 food safety training programs
 number of Food Safety Supervisors in the business
 physical layout of the premises

Biological hazard testing

Cooking (Thermal processing) - perhaps the most common method of removing biological hazards is through applying
various cooking methods to your food product at a specific food temperature. Most thermal cooking processes are
designed to target a microbiological pathogen that is known to contaminate or inherently reside in a product. Time and
temperature combinations are established based on the sensitivity of the microorganism while, of course, keeping the
quality of the product wholesome.

Establishing Monitoring Procedures in Catering

Monitoring is a planned sequence of measurements or observations at critical control points to ensure that the critical
limits are continuously achieved.

The purpose of monitoring is to confirm that the critical limits are being continuously achieved and to detect any loss of
control to enable effective corrective action to be taken. Procedures for monitoring should be established and all
relevant staff should be trained in the appropriate methods as well as in the appropriate recording of results. The nature
and frequency of monitoring will depend on the critical limits that are subject to the monitoring and the likelihood of
any anticipated changes.

Nature of monitoring: Monitoring can be made by taking appropriate measurements or by making observations. For
example temperature measurement or observation of colour change in a food.
Method of monitoring: Monitoring procedures may involve either in-line or off-line systems.

 In-line systems involve the taking of measurements during the process and may be either continuous, such as
using an in-line thermometer or non-continuous for example by inserting a temperature probe into food.
 Off-line systems may involve the taking of samples for rapid testing for example to determine pH or Aw using
calibrated meters.
 All monitoring equipment must be calibrated and working correctly.

Frequency of monitoring: The frequency of monitoring will depend on a number of factors:

 Nature of the product. The frequency of monitoring may be reduced if the products are all of a uniform size.
 Nature of the process for example monitoring may be reduced for automated processes compared with manual
ones.
 Nature of production Monitoring may be carried out per batch and hence the size and number of batches
produced during a day may influence the frequency of monitoring.
 History of previous checks: Once an initial frequency of monitoring is established it will be possible to either
increase or reduce down the frequency depending on the results obtained.

The Critical Control Point (HACCP) monitoring procedures include a set of practices used to identify, analyze, and control
potential hazards that may arise in the food production process. Since numerous inherent risks in food production can
put worker and consumer safety at risk, it’s paramount that organizations establish monitoring procedures to reduce
risk and apply necessary corrections whenever there’s an issue.

Corrective Actions and Verification in Catering

Corrective action is a crucial component of any food safety management system, including Hazard Analysis and Critical
Control Points (HACCP). A Corrective Action Plan (CAP) is a written document that outlines the steps that a food business
will take to address any deviations or non-conformities identified during the implementation of their HACCP plan.
Corrective actions are the actions that must be taken if a critical limit is exceeded at any step of food production in a
food business (e.g. delivery, storage, preparation).

Critical limits mark the minimum or maximum acceptable level of an identified food safety hazard at each critical control
point (CCP). The 2 hour / 4 hour rule, for example, identifies the maximum acceptable amount of time that food can be
in the Temperature Danger Zone (5°C – 60°C) before it must be thrown out. There are two types of corrective action:
immediate and preventative. Immediate corrective actions are reactive, whereas preventative corrective actions
are proactive.

EXAMPLES OF IMMEDIATE CORRECTIVE ACTIONS

An immediate corrective action fixes an existing problem or deviation from a critical limit. It stops a food safety breach
that is happening now.

Some examples of immediate corrective actions are:

 throwing out food items that show signs of spoilage (e.g. bad smell, slimy skin)
 rejecting a food delivery with bite marks on the packaging (or other signs of pest infestation)
 transferring unrefrigerated perishable food items into cold storage (5°C or below)
 disposing of food items that have been in the Temperature Danger Zone for more than four hours
 sending an employee home if they are experiencing symptoms of food-borne illness (e.g. fever, nausea,
diarrhea)

EXAMPLES OF PREVENTATIVE CORRECTIVE ACTIONS

A preventative corrective action prevents a potential problem from happening. It stops a breach from occurring in
the future.
Some examples of preventative corrective actions are:

 repairing broken, cracked or chipped equipment, dishware or glassware

 replacing food preparation surfaces (e.g. chopping boards, countertops) with cracks or deep scratches
 changing work procedures to improve food safety and / or quality
 appointing a Food Safety Supervisor to manage food safety risks in the business
 ensuring that all staff receive comprehensive food safety training

Documentation and Record Keeping in HACCP in Catering

Efficient and accurate record-keeping is essential to an effective HACCP system. HACCP procedures should be
documented, and the documentation and record-keeping should be appropriate to the nature and size of the operation
and sufficient to help the business to verify that HACCP controls are in place and being maintained. Generic HACCP plans
or materials developed by external experts may be used for documenting or recording, provided that those materials
reflect the specific food operations of the business. Documentation and record-keeping do not need to be complicated.
Records can be paper-based or electronic.

There are four main types of HACCP record keeping

HACCP plan and supporting documentation

This is essentially all the information and data you used to put your HACCP plan together. This could include hazard
analysis sheets, correspondence with experts or consultants and details of the HACCP team.

CCP monitoring records

These are mainly kept to show when critical limits have been exceeded. Tracking this data will not only help you see
when critical limits are being approached, it can help you improve your HACCP plan and avoid costly corrective actions.

Corrective action records

This is a record of any actions taken to bring the process back under control if critical limits are breached. Some
businesses will be able to combine these with monitoring records but it’s important to be certain both are detailed
enough to prove compliance.

Verification records

These include details of any modifications to your HACCP plan, supplier compliance guarantees, test results (i.e.
biological or chemical tests), inspection results and equipment evaluations.

Recordkeeping is one of the 7 Principles of HACCP and its proper implementation is required to acquire HACCP
certification. Accurate record keeping can help line managers and business owners keep track of the historical record of
their food production processes and corrective actions implemented. Record keeping can also help provide proof of
consistent HACCP compliance.

GMPs (Good Manufacturing Practices) in Catering

Good Manufacturing Practices, or GMPs, are essential for ensuring the safety and quality of food products in the food
industry. Food manufacturers rely on these practices to prevent contamination of raw materials and ensure the
consistent quality of their food products. In this article, we will explore the importance of GMPs in the food industry and
how they can help food manufacturers produce safe and high-quality food products for consumers. We will examine the
key principles of GMPs and discuss how they are applied in the food industry, from the sourcing of raw materials to the
manufacturing of food products.

The food processing industry has the prime responsibility for food safety by ensuring the materials and products
supplied to them, as well as their produces and processes, are safe for the consumer.

As well as ensuring food products are made in safe environments, food processors also have to be able to prove to
relevant authorities that their employees, machinery and facilities comply with legislation and regulation requirements.

This has to start with commitment from top management, as required in ISO 22000, with a ‘fundamental statement of
intent’:

 putting food safety as a business objective;

 communicating to staff the requirement for food safety;
 establishing a food safety policy, signed by the person with overall responsibility;
 conducting regular reviews of safety;
 allocating sufficient resources.

GMP stands for Good Manufacturing Practice, which is a quality system that is a basic condition required to produce and
process safe foods.

The system ensures that manufacturers’ goods are consistently controlled according to specified quality standards and
that they improve their production process and promote consistency in these procedures. The GMP covers all aspects
anywhere in the supply chain or manufacturing environment – from the produce, premises, and equipment, to training
hygiene practices to the staff.

ISO 22000 and Other Food Safety Standards in Catering

Food safety is fundamental to consumer health. Hygiene and safety deficiencies in the food chain can have life-
threatening consequences. In addition, spoiled food causes high economic losses every year. With the ISO 22000
standard, traders and manufacturers ensure high safety and quality in their production and distribution processes for
feed and food. ISO 9001, Annex to CAC/RCP 1-1969 (Rev. 4 - 2003), EU Guidance 2016/C 278/01, ISO/TS 22002-1/-2/-4/-
5 (Prerequisite Programmers on Food Safety - Food Manufacturing/Catering/Food Packaging Manufacturing/Transport
and storage), IFS Standards, BRCGS Standards.

The ISO 22000 standard creates a transparent and internationally recognized standard for all players within the food
chain. ISO 22000 aims to guarantee safe products for consumers while increasing customer satisfaction.

The standard combines key elements of food safety. These include transparent communication, traceable processes,
and HACCP principles. In addition, so-called preventive programs (pre-requisite programs = PRP) are applied. The
standardization of the entire process from producer to consumer is intended to ensure that producers as well as
retailers can react quickly in the event of possible health hazards, and find the error in the chain. Organizations that have
already been certified to ISO 22000 may additionally benefit from an FSSC 22000 audit.

ISO 22000 is applicable to a wide range of organizations in the food industry, including:

 Food Manufacturers: Companies that produce various types of food products.

 Processors: Businesses that process raw materials into food items.
 Distributors: Entities that handle the storage, transportation, and distribution of food products.
 Catering Services: Organizations that provide food services, such as restaurants and cafeterias.
 Retailers: Stores that sell food products directly to consumers.
 Packaging Manufacturers: Companies that produce packaging materials for food items.
  Suppliers of Food Ingredients: Businesses that supply ingredients used in food production.

Audit and Certification Processes in Catering

All food businesses are committed to maintaining food safety throughout their operations. It almost goes without saying
that any type of food business must follow food safety laws and regulations to protect public health. In the pursuit of
highlighting the importance of food safety and its maintenance and as part of the role of government agencies in
protecting public health, food safety audits are conducted.

Food safety audits are an essential part of the food industry but are sometimes considered a dreaded experience by
food business owners.

 Food safety audits are organized activities that aim to evaluate the level of the food safety management
system of a food business in the pursuit of protecting public health.
 Food safety audits focus on key areas of your operations, such as your food safety management system, food
storage, food preparation, sanitation, facility design, and employee hygiene.
 Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are
the primary keys to acing food safety audits.
 Food safety audits can be categorized as first, second, or third-party audits which are based on the auditing firm.
 A food safety auditor is a trained food safety specialist who is tasked to evaluate the performance of a food
business based on established factors.
 Food businesses can use FoodDocs' smart Food Safety Management System to create and conduct Food Safety
Audits and keep the company consistently compliant.

A food safety audit is described as a highly structured activity that aims to document evaluations of a food business's
food safety system. It helps determine if all practices are according to appropriate food laws and regulations.

A food safety audit creates a transparent report about the situation and level of food safety systems in a food business
and highlights its strengths and weaknesses. These food inspection reports can then be used to improve your food
safety management strategy.