Ensuring Food Safety With HACCP

Ensuring Food Safety With HACCP HACCP (Hazard Analysis & Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. In the Undited States... 76 Million cases of foodborne illness occur every year There are... RIP and 325,000 hospitalizations 5,200 deaths a year a year with an average cost of $77,000 per incident! KITCHEN HAZZARDS An unsafe kitchen can present many hazards BIOLOGICAL PHYSICAL CHEMICAL NATURAL bacteria, viruses, parasites, yeast, molds glass, toothpicks, cleaners, sanitizers, fingernails, jewelry TOXINS pesticide, medications fish toxins, plant toxins SOURCES Food Workers contaminated hands and illness Foods contaminated food, time and temperature abuse COMMON SYMPTOMS INCLUDE: Diarrhea • Cramping • Nausea • Vomiting • Low-grade fever • Body Aches • Jaundice WHAT IS HACCP? HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: PRINCIPLE 1 Conduct a hazard analysis Determine the critical PRINCIPLE 2 control points (CCPS) PRINCIPLE 3 Establish critical limits Establish monitoring procedures PRINCIPLE 4 PRINCIPLE 5 Establish corrective actions Establish verification PRINCIPLE 6 procedures Establish record-keeping & documentation procedures PRINCIPLE 7 GUIDELINES Employees should follow these guidelines to ensure food safety: Uniforms, aprons, and garments should be clean at the beginning of each shift and changed regularly when necessary. Uniforms or aprons should not be worn outside the food-preparation area. Avoid using handkerchiefs for wiping or blowing noses; use disposable tissues. Wear disposable gloves. Avoid wearing jewelry while handling or preparing food. Do not wear damaged or deteriorating uniforms, aprons or garments. No pockets above the waist and no buttons on the garments. SOURCES: http://www.fda.gov/food/guidanceregulation/haccp/default.htm http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#princ http://dec.alaska.gov/eh/fss/Food/AMC/AMC_Posters/FoodBorne_Ilness-Facts.pdf http://www.thenounproject.com http://www.foodquality.com/details/article/816153/A_Uniform_Approach_to_HACCP.html?tzcheck=1 Prudential verall Supply