HACCP food safety training
HACCP food safety training – 7 principles of HACCP
HACCP food safety training | Safetyatwork.ie | HACCP food safety training
When you decide to pursue HACCP food safety training, you will need to choose an excellent HACCP food safety training course. Our online HACCP food safety training course provides you with comprehensive information and certification needed to ensure your food safety management plan is a success. Training in food safety relies upon using the principles of HACCP to identify risks and control them before they threaten food and your customers. Our online HACCP food safety training course will help you in creating your very own food safety management plan.
Here are the 7 Principles of HACCP,
1 Conduct hazard analysis
Review each step in your operation (e.g. purchasing, delivery, storage, preparation, cooking, chilling) to identify what could go wrong and prepare preventative measures. For example, could bacterial cross contamination (biological hazard) occur due to our storage of cooked and uncooked meats. Is uncovered food at risk of contamination with cleaning detergents (chemical hazard). Is the handle of a pot cooking on the stove proving to be an obstruction in a passageway (physical hazard). A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
2 Identify critical control points (CCP’s)
A critical control point (CCP) is a step, or procedure in a food process which ensures a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. The most common CCP is cooking where managers designate critical limits. Storage proceedures such as refrigeration and seperation of ingredients may also be identified.
3 Establish critical limits
Set limits to enable you to identify when a CCP is out of control e.g. when cooking chicken breasts, the centre of the chicken breast must reach a minimum temperature of 74°C for 2 and a half minutes to ensure pathogens are destroyed. Setting a refrigeration range of 0-5°C. Critical limits also aid as a ‘point of no return’ in setting into motion a corrective action.
4 Establish a system to monitor control of the CCP
It is important to have a system to monitor and record what is happening at each CCP once critical limits have been identified. These monitoring systems usually involve measuring parameters such as time and temperature. Monitoring should be kept simple, clear and easy to do e.g. probe cooked chicken to ensure that it has reached critical temperature. Labelling of cooked food for re-heating shelf-life.
5 Establish corrective action in response to a CCP limit being reached or surpassed
When monitoring indicates that a CCP limit has been surpassed. A corrective action must be taken. If he temperature of the food in a refrigerator rises to 13°C due to a mechanical fault. Firstly, the food must be discarded. Then the refrigeration unit must be repaired or replaced to ensure the correct temperature of 5°C is achieved. Another example is if produce is found to have been stored incorrectly or contaminated, raw meat mixed with cooked meat. All contaminated cooked produce must be discarded.
6 Establish verification systems to ensure the HACCP food safety management system is working effectively
Continuous improvement and correction of the system is very important. It is crucial to have a review system, record and review all non-compliance incidents. Are incidents reducing? What is the cause of this issue? Can it be reduced through a better corrective action or does it require extra training? There must be a protocol for adapting any changes in equipment and what changes you should make arising from the new equipment. Eg; temperature mapping a new fridge, altered cleaning procedures for new food processors etc.
7 Develop a documentation system for all procedures and records relating to each principle and it’s application
Appropriate documentation and records must be readily available and kept for the successful implementation of a HACCP food safety management system. You must demonstrate documents, signage and practices in compliance with the current legislation. You must ensure staff training is recorded and labelling procedures are clear and adhered to uniformly. The level of documentation required will reflect the nature and complexities relating to individual businesses. A HACCP food safety management system should aim to ensure control is maintained without generating excessive paperwork.
The 7 principles of HACCP are the basis on which your entire HACCP food safety management system will be built. If you are interested in becoming HACCP certified through our HACCP food safety training course, please contact us here
HACCP food safety training | Safetyatwork.ie | HACCP food safety training