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HACCP hazard analysis and critical control points, steps for a correct…
HACCP
hazard analysis and critical control points
it refers to the points in food production at which the potential hazards can be controlled or eliminated.
in Italy compulsory since 1997
first step GROOMING
wash hands
After any work break
If got dirty by work
After using toilet
Before wearing clean gloves.
Before starting work
Haccp is a control system which guarantees the customers’ health
This control system can identify, reduce and stop hazards
hazards can be:
chemical
physical
microbiological
the steps in the food production cycle can represent a risk to hygiene and safety and are called
Critical Control Points
:
Refrigerating
Freezing
Storing
Defrosting
Delivering
Preparing
Cooking
Hot and cold holding
Re-heating
Distributing
Serving
steps for a correct procedure
Inspect incoming products on delivery
Monitor the storage temperature of chilled and frozen products
Keep your premises and equipment safe and clean
Ensure staff health and hygiene
Avoid cross-contamination
Monitor, train and re-train personnel
Carry out periodic and random checks
HACCP PLAN
Provide HACCP training and establish an HACCP team
Describe the food
Describe the intended use and consumers of the food
Develop a flow diagram to describe this process
Verify the flow diagram/chart
conduct a hazard analysis
2.Determine critical control points
3.Establish critical control points
4.Establish monitoring procedures
5.Identify corrective actions
6.Verify that the system works
7.Establish procedures for record keeping and documentation
The 7 principles of HACCP