Chapter 5 - Haccp HTF533

HTF533
(Faculty of Hotel & Tourism

Management)
08/12/21
 Food safety system
 Prevent disasters, such as foodborne illness
outbreak from occurring
 Proactive approach to control every step in the
flow of food
 Goal: to stop, control & prevent problems that
impact the safety of food
 Hazard Analysis Critical Control Points
 Has 7 principles
 HACCP initiated in early 1960s as cooperative
effort
 Pillsbury
 NASA (National Aeronautic & Space Administration )
 Natick labs of U.S. Army
 U.S. Air Force Space Laboratory
 Develop by rocket scientist
 Prevent astronauts from getting sick in space
 NASA need:
 Food safety system that will prevent, eliminate &
reduce the number of microbes to save levels
 To stop astronauts from being stricken with
foodborne illness while in space
 HACCP replaced end product testing & provides

a preventive system for producing safe food
Conduct a hazard analysis
Determine the critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Establish verification procedures
Establish record-keeping & documentation procedures

 Assess the Hazards
 Review menu and recipes
 Review type and size of your operation
 Reduce the risk by reducing the number of preparation
steps
 Severity is the seriousness of the consequences of the
results of the hazard
 Rank the hazards according to severity and probability of
occurrence
 Hazard analysis looks for food safety hazard
(biological, chemical & physical) that are likely
to occur in operation
 Hazard is a biological, chemical or physical

property that may cause a food to be unsafe for
human consumption.
 Two stage process:
i. Hazard identification
 Identifying the food safety hazard
 Review the ingredients, activities conducted
at each step, equipment used, final product
& method of storage and distribution.
ii. Hazard evaluation
 To determine which of the potential hazard
listed in Stage 1 of the hazard analysis
warrant control in HACCP plan
 Identifying all the standard control point in the
flow of food
 Control point (CP)
 any point, step or procedures in the flow of food
where hazard can be control.
 lost control; minor chances of contamination
 Critical control point (CCP)
 one of the last chances you have to be sure the food
will be safe when you serve it.
 include; cooking, cooling, hot/cold holding
 Prevent or slow microbial growth
 Critical limit is specific scientific
measurement that must be clearly indicates
what needs to be done & must be met for
each CCP
 Consist of:
 Physical dimension
 Sensory information
 pH, Aw, time & temperature
 Taking measurement & observing are two typical tasks of
monitoring
 Measurement: appropriate tool to get an accurate reading
 Observation: look carefully at such product
 Monitoring help to identify problems
 Concern vary:-
 Faulty equipment
 Training deficiencies
 Product specification issues
 Who will monitor the CCPs? Managers
 What equipment & materials are needed to
monitor? Thermometer, test strips
 How will the CCPs be monitored? What is
SOP? Direction must be given
 Is every team follow SOP? Everyone
 When should monitoring take place? Built into
schedule
 How often it should take place? Continuous
 Is there record of previous monitoring?
Maintaining a log of results
 Pre-determined steps that automatically
take if the critical limit are not being met.
 5 task necessary when corrective action
occurs:
i. Established the exact cause of the deficiency
ii. Determine who is to correct the problems
iii. Correct the problem
iv. Decide what to do with product
v. Record the corrective action that were taken
 Reject a product that does not meet purchasing or
receiving specification
 Reject a product that does not come from a
reputable source
 Fix, calibrate or replace thermometer in/on
refrigerators, freezers
 Discard unsafe food products
 Continue cooking food until it reach the correct
temperature
 Reheat food (73.9°C within 2 hours)
 Change method of food handling
 Train staff to calibrate thermometers & take
temperature properly
 Document: write everything down
 Verification is a check or confirmation that
the steps of the plan are working.
 Verification always complete by supervisor,
director or outside firm
 Component of verification is validation
 Validation focus on collecting & evaluating
scientific and technical information to
determine if the HACCP system will effectively
control the hazard
 Who will perform the verification? Person that
reinforce management’s commitment to HACCP
 What need to be performed? Reviewing the required
logs, chart & records.
 Where will this be performed? On-site or off-site
 When will verification be performed? Routine but
unannounced
 Why? Confirm that HACCP plan is working
 How will verification be performed? Using a
Verification Inspection Checklist
 Involves maintaining all the paperwork,
documents, log, etc
 All records must be accurate and legible
 Manager or supervisor responsible to ensure
correct and accurate record keeping
 Education and training are key to the
successful implementation of a HACCP
program.
 The content of the training program should
provide employees with an overview of the
HACCP system and how it works to ensure
food safety.
 The training program should also include an
in-depth examination of the CCPs and critical
limits in the HACCP system.
08/12/21
 The primary goal of HACCP training program is to
make employees skilled in performing the
specific tasks (monitoring and recording) which
the HACCP plan requires them to perform.
 Motivate the employees by stressing the
importance of their roles and their responsibility
to the success of the program.
 HACCP training must be an ongoing activity due
to the high employees turnover that most
establishments experience.
 Keep records of employee HACCP training along
with the other documents generated by the
HACCP system.
08/12/21
 The role of health department personnel and
other regulators is to promote the use of the
HACCP system by the food industry.
 They can help to better understand the HACCP
concept and how to implement a HACCP system.
 Regulatory personnel also will review the HACCP
documents periodically to ensure that critical
control points are properly identified, critical
limits are properly set, required monitoring is
being performed, and the HACCP plan is being
revised when necessary.
08/12/21
 The role of the food establishment managers
and supervisors is to develop, implement,
and maintain the HACCP system.
 Continuously use and improve HACCP system
if safe food management is to be achieved.
08/12/21

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HTF533

(Faculty of Hotel & Tourism

 HACCP replaced end product testing & provides

Determine the critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Establish verification procedures

Establish record-keeping & documentation procedures

 Hazard is a biological, chemical or physical

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