BF HACCP Training Tool

HACCP – What is It? : 

HACCP – What is It? Food Safety Management

Food Safety - is it expected? : 

November 2010 HACCP 2 Food Safety - is it expected? Your customer/consumer expects that your product is Free from microbial contamination free from insect/rodent contamination free from pesticides / chemicals free from physical hazards

What Causes Food Safety Incidents : 

HACCP 3 What Causes Food Safety Incidents direct causes include biological / physical / chemical hazards indirect causes are the result of managerial and employee deficiencies company needs to address changes in people’s behavior to prevent reoccurrence → have the right attitude! November 2010

How can We Achieve Better Food Safety in our Product : 

HACCP 4 How can We Achieve Better Food Safety in our Product Think about the best way to do things right Implement a HACCP plan that protects food going through our plant Tackle underlying causes of food contamination Have a clean and sanitary environment November 2010

Why do we worry about Food Safety? : 

HACCP 5 Why do we worry about Food Safety? Consumers / buyers / governments demand that we produce safe food Recalls are expensive → can cost jobs We can get sick our families: children, parents - not some unknown person in a far away place November 2010

How do we achieve food safety in our product? : 

HACCP 6 How do we achieve food safety in our product? Be aware of food hazards Biological / chemical / physical Keep out / minimize food hazards Develop system to ensure food safety in product November 2010

Managing Food Safety : 

HACCP 7 Managing Food Safety Managing Food Safety is most effectively done through the implementation of a HACCP system utilizing documented references to meet the requirements of USDA November 2010

Brief history of HACCP : 

HACCP 8 Brief history of HACCP HACCP was developed by Pillsbury for the NASA space program in the 1970’s Codex Alimentarius (FAO) has developed it for international use November 2010

What is HACCP? : 

HACCP 9 Hazard Analysis What are Hazards? Where can they be found? How can they be controlled? Critical Control Points How do we control hazards? CCPs – measuring product acceptabilty Prerequisite Programs – creating an environment to produce safe product What is HACCP? November 2010

Slide 10: 

November 2010 HACCP 10 Food Safety Hazards Potential hazards can include: Biological Microorganisms: bacteria / yeasts / molds / viruses insects Chemical Cleaners Lubricants / fuel / hydraulic fluid / coolants pesticides Physical Glass / plastic / wood / rocks Metals

What is a food safety management system? : 

HACCP 11 What is a food safety management system? A food safety mgt system helps the process & people to produce a safe product by controlling hazards A food safety mgt system needs: Effective procedures Delegated responsibilities Trained people November 2010

What are the components of a food safety program? : 

HACCP 12 What are the components of a food safety program? Programs supporting food safety in the following areas: Sanitation and Pest Control Preventive Maintenance Traceability / Recall Program Making employees more knowledgeable Employee Training Doing things right the first time Standard Operating Procedures Policies November 2010

Food Safety Management System : 

HACCP 13 Food Safety Management System Good Manufacturing Practices (GMP) / Prerequisite Programs  must-do / should-do Operational controls and Standard Operating Procedures (SOP) HACCP Plan(s) for product(s) Critical Control Points (CCP)  must do Review / verification procedures Self-inspection or audit Government inspection or audit November 2010

What are Prerequisite Programs? : 

HACCP 14 What are Prerequisite Programs? They are the foundation of a food safety management system: Premises Transportation and Storage Equipment Personnel Sanitation and Pest Control Recall / Traceability November 2010

Having effective Prerequisite Programs : 

HACCP 15 Having effective Prerequisite Programs Well maintained premises Proper receiving / storage / shipping practices Sanitation and pest control programs Well maintained and correctly operated equipment Properly trained employees Tracking/Recall program November 2010

Critical Control Points (CCP) : 

HACCP 16 Critical Control Points (CCP) Control Point - A step in the process where the product can be stopped and a measurement taken Critical Control Point Measurement is taken to determine if product is acceptable or not Has corrective actions that: Bring the process back to acceptablity Takes care of product that is unacceptable November 2010

What is FarmCrest doing about HACCP? : 

HACCP 17 What is FarmCrest doing about HACCP? Developing a HACCP-based plan for each product with CCPs Developing Prerequisite Programs Providing employee training November 2010

HACCP and the employee : 

HACCP 18 HACCP and the employee Observe Good Manufacturing Practices Know Critical Control Points Who is responsible? Why is it a CCP? Monitoring procedure Frequency of monitoring Keep records as required November 2010

Responsibility for record review : 

HACCP 19 Responsibility for record review Facility management / supervisors Government inspectors November 2010

Next steps : 

HACCP 20 Next steps Know your job Work together with supervisors and inspectors – be part of the HACCP team Follow written procedures November 2010