Application of HACCP Management Principles by ryq78127

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									Application of HACCP Management
          Principles
Current Food Safety Environment




  FOCUS IS ON INDUSTRY’S FOOD SAFETY
         MANAGEMENT SYSTEMS
                  National Retail
              Food Safety Initiatives

   1999 FDA Food Code
   National Voluntary Regulatory Food Program Standards
   New Risk-Based Standardization Procedures
   HACCP Principles @ Retail
   Food Protection Manager Certification
   Innovative Program Grants
Regulatory Food Programs Incorporating
             a HACCP Focus

    Program Assessment - Measurement Goal
     Reduction of FBI Risk Factors
    Inspection Focus -
     Control of the Hazard vs. Code Compliance
    Inspection Report -
     Effective Communication Tool
    Intervention Strategies -
     Risk Control Plans; Systems Development
  The Future of HACCP


  “ACTIVE MANAGERIAL CONTROL”
              OF
FOODBORNE DISEASE RISK FACTORS
ESTABLISH DELIVERABLE
     OBJECTIVES
           Industry HACCP Systems
              Corporate Chains

            Corporate Level   Unit Level
                Quality Assurance/
              Managers/Employees
               Food Safety Experts

   Critical Control Points      Monitor
   Hazard Analysis              Corrective Actions
   Critical Limits              Records
                                 *Verification*
Industry HACCP Systems Independent
            Operations
      Unit Management     Unit Level
              Owner/Manager
           Managers/Employees
              FDA/State Codes


     Hazard Analysis              Monitor
     Critical Control Points      Corrective Actions
     Critical Limits              Records

                                   *Verification*
 Common Foodservice Process

Receiving          Cold Holding                Serve

Receiving            Cook                      Serve

Receiving     Cook        Hot Hold             Serve

Receiving   Cook      Cool        Reheat       Serve

Receiving   Cook   Hot Hold   Cool    Reheat   Serve
               General Observations
                  HACCP @ Retail

   Flexible Approach to the Application of HACCP Principles
   Process Specific Rather than Product Specific
   View HACCP as a Process NOT a Program
   Provide Employee with Task-Specific Knowledge, Skills &
    Responsibility
   Simplify Preparation Processes
   Use New Technology - Monitoring
    General Observation Gaps in Retail
                Food Safety

   Need to Develop Purchase Specifications --Supplier
    Accountability/Certification
   Develop or Enhance Monitoring & Verification
    Procedures
   Must Insist on Employee Accountability
    Job Specific Food Safety Responsibilities
                  Risk Control Plan



    RISK FACTORS IDENTIFIED/CORRECTIVE ACTIONS




UNCONTROLLED       HAZARD   CRITICAL     CORRECTIVE
PROCESS STEP OR              LIMITS        ACTION
CCP
The End

								
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