HACCP MANUAL
1. INTRODUCTION TO FOOD SAFETY OR HACCP SYSTEMS
It is your responsibility as the owner of
a successful catering business to ensure that all food served is safe for
consumption. The catering business offers a wide range of dishes made from a
variety of ingredients to its customers.
At the beginning of 2006, new rules were
put in place regarding the safe production of food.
At each stage of food handling in their
kitchen, food handlers are required by the new regulations to assess the risks
to food safety known as hazards and to implement procedures to eliminate or
control those risks. Different kitchens have different processing phases, and
these stages require similar safety majors. Several control measures are
applied. The most significant aspect of the HACCP system is that it gives the
most effective control measures for the most prevalent hazards in the form of a
three-section table.
THE WAY TO BUILD A FOOD SAFETY SYSTEM:
The
main two steps to carry out a food safety system are as follows:
1.
PROCEDURES FOR GOOD
SANITATION:
The
personnel must follow a decent hygiene practice on a regular basis. The
following points are included in the good hygiene practices manual:
Simple
design for an easy cleaning routine and material flow.
When
and how to clean equipment and the environment
Personal
hygiene requirements for employees to follow to protect processing food from
contamination.
Firstborn
materials should be used first, and old materials should be eliminated.
Supplier
guidance should be provided; quality should be maintained.
Employees
should be trained.
The
temperature was kept constant to keep the bacterial infection under control.'
We
must verify that the personnel follow the manual procedure. This is to ensure
that physical and chemical dangers are kept under control.
2.
BUILDING OF FOOD
SAFETY ORGANIZATION:
There
are certain areas where we can recognize kitchen risks.
Dishes
are classified based on the procedure used.
A
flow chart has been created.
Each
step has indicated a hazard.
Using
the hazard analysis table, each remedial action can be conducted based on the
type of hazard.
The
form can be sent to the staff so that it can be used on a regular basis.
Each
ingredient requires a complete hazard analysis form.
STEPS REQUIRE TO BUILD HACCP SYSTEM:
STAGE#1:
COMPONENTS & DISHES SHOULD BE CATEGORIES:
Ingredients
are classified based on the risk to food safety they pose and the processing
they undergo, such as whether they are consumed raw, cooked, etc... Following
the listing, it is clear which ingredients pose a hazard. It is helpful to make
a flowchart outlining the many processes in their preparation.
STEP#2:
THE WAY TO ASSEMBLE A FLOW CHART FOR EACH DISHES:
All
the involved processes (commonly referred to as process steps), and maybe
generate a flow diagram or chart Some items, such as salads and sandwiches, can
be prepared without cooking, whilst others must be cooked. Some will be served
immediately, some will need to be defrosted, and some will be chilled or heated
in storage. Make sure your diagram includes all of these processes. The risks
associated with ordering, buying, and receiving goods can be mitigated by
following the supplier controls, stock rotation, traceability, and pest control
measures outlined in your GHP manual.
STEP#3:
BEARING OUT THE HACCP ANALYSIS:
Now
that you've identified all of the groups of dishes and stages or process steps
that occur in your kitchen, it's important to consider what can go wrong at
each stage and what you must do to prevent or lessen the risk of making your food
dangerous. To help determine what can go wrong at each stage, consider the kind
of threats one is likely to encounter in a kitchen and what can render food
unsafe for consumption.
HAZARDS:
There
are three main types of hazards:
MICROBIOLOGICAL HAZARDS:
Food
that contains harmful or pathogenic bacteria can make people sick when eaten.
Additionally, bacteria are easier to spread and more difficult to kill than
other types. This is why some bacteria, like E. coli 0157, are more dangerous
and why some bacteria, like Salmonella, can stay in the body long after
symptoms have gone away. We must stop “clean” food from coming into contact
with raw food that may have harmful bacteria, dirty surfaces like tables,
utensils, and equipment, and dirty hands.
Combination: All of the practices we use to prevent bacteria from entering food are said to
prevent contamination. However, some of the most effective ways to prevent
contamination are to keep
GROWTH:
The
majority of bacteria require warm temperatures, food, and water to
multiply.Because of this, storing food in the refrigerator or freezer at the
right temperature helps to prevent the growth of bacteria and keeps the food
safer.
CHEMICAL HAZARDS:
These include any
foreign material, which you would not expect to find in your food. Hair,
finger nails,
pieces of wood, metal, plastic, glass and insect debris are examples of what
can
find their way
into food if the kitchen is not kept clean and tidy and if worn utensils and
equipment is not
replaced.
ALLERGENIC HAZARDS:
A food allergy can
result in a severe reaction or even death when eaten by an allergic person.
This response is
known as hypersensitivity.
Therefore, it is
absolutely necessary for you to provide the correct response whenever someone inquires
about whether a dish contains a particular allergen.
This is only
possible if you know exactly what the ingredients are before you buy them and
make sure they are free of known allergens.
Peanuts, which are
also known as groundnuts, other tree-grown nuts like almonds, hazelnuts,
walnuts, brazil nuts, cashews, pecans, pistachios, and macadamia nuts, as well
as gluten, which is found in wheat, rye, barely, and oats, fish, shellfish,
sesame seeds, celery, mustard, eggs, soya, Sulphur dioxide, and Sulphite.
When any of the
aforementioned allergens aren't readily apparent, it's critical as a caterer to
inform customers of their presence. For instance, cakes can contain praline or
marzipan, sauces can contain milk, flour, or soy, and some Greek dishes can contain
sesame seeds.
TAKING CONTROL:
Once you have identified the risks at
each level, the following step is to assess whether the hazards need to be
controlled at this point. Most dangers can be avoided by adhering to GHP.
As a result, it is critical that you
ask three critical questions at each stage:
• G - Can microorganisms grow up at this step,
is the risk important and will the food grow into hazardous if control is lost?
• S - Can microorganisms live at this step, is
the risk important and will the food become hazardous if control is lost?
Cross-contamination, time, and
temperature restrictions must be implemented if the stage becomes what is known
as a critical control point.
You
must document and inform your kitchen employees of the risks you identify, the
controls you implement, and the steps you must take should something go wrong.
For
each category of item on your menu, create a HACCP analysis. This can then be
used to train the kitchen staff who handle food to ensure they are familiar
with your HACCP processes.
STANDARD HACCP EVALUATION PLAN:
Let us consider a single stage, such as cooking, using the hazard
analysis chart:
•
Bacterial survival if the cooking temperature
is not maintained at a high enough level for an extended period of time. (The
potential danger)
•
Ensure that the appropriate temperature/time
combination is utilized for the type of food being cooked. (The control key)
•
Check the internal temperature of the food
with a calibrated thermometer.
•
Thoroughly stir any liquid or semi-liquid
meal before checking the temperature. (Intensive care unit)
•
Cook until the meal reaches the specified
temperature for the specified amount of time. (Action to be Taken)
WHAT DO I
NEED TO POSSESS IN RECORDS?
It is critical that the
records be checked by someone who is knowledgeable with your food safety system
and is prepared to take necessary action if he discovers any loss of control.
He should also point up any faults in the system and situations where the
proper processes are not regularly followed to the owner. Consider having them
sign that the records have been examined.
By: Facts Cognito
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