Haccp Presentation1

WHAT’S HACCP? An international set of general rules dealing with many aspects of food safety and hazard analysis. HACCP: Hazard Analysis Critical Control Point

HACCP 7 principles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

HACCP Plan ,[object Object],[object Object],[object Object],[object Object]

Am I required to have a HACCP Plan? ITALY Decreto Legislativo 26 maggio 1997, n. 155 "Attuazione delle direttive 93/43/CEE e 96/3/CE concernenti l'igiene dei prodotti alimentari" From 1 January 2006 the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs require that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

What is a Potentially Hazardous Food?

Potentially Hazardous Food ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.

What are Safe Food Handling Temperatures?

How do I formulate a HACCP Plan?

[object Object],[object Object],[object Object],Maryland Department of Health and Mental Hygiene. (n.d.) Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) plan.

Can you show me an example HACCP Plan?

Example HACCP 1: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Example HACCP 2: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],CCP Monitoring Procedures Corrective Action Equipment: Reach in refrigerator, stem thermometer Cook potatoes to an internal temperature of 145 ° , cool from 140 ° to 70 ° within two hours and cool from 70 ° to 45 ° within and additional four hours Monitor temperature hourly Discard Product Mix prechilled ingredients and rapidly rechill to 45 ° after preparation Monitor product temperature every 30 minutes Discard if product is not 45 ° within two hours Cold Hold at 45 ° or less Monitor refrigerator thermometer hourly Discard if product that is greater than 45 ° for more than 2 hours

Example HACCP 3: Facility Name: ___________________________ Location: __________________________________ Menu Item(s): _____________________________ Ingredients: _______________________________ ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Example HACCP 3, continued: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Haccp Presentation1

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