HACCP- Hazard Analysis & Critical Control Point

My current blog is a must read for all those who are associated with Food production, kitchen and also for those who work in kitchen.

As each sector is experiencing heavy growth and development, Kitchen is not an exception either. The fundamentals of kitchen have excelled and the quality of kitchen has been enhanced as well.

The detail regarding this topic can be read more appropriately in Principles of Food Production Operations.

Hazard Analysis & Critical Control Point is a system adopted by Codex Alimentarius Commission. It is conceptualized with a set of principles that actually is the framework of this systematic system, based on science. It identifies specific hazards, evaluates and provides measures for their control to ensure the safety of the food. Thus actually it is a tool that assesses hazards and thereby establishes control systems. It has mushroomed to such a level, that it has become the need of the hour in food sector operations.

HACCP is concerned right from the purchase of the food material till the final consumption of the food material. Associated with multiple benefits, it has strengthen the assurance regarding the quality of food safety management system, and also aided to reduce the food cost by controlling the wastage due to microbial infestation

The HACCP system is based on seven principles mentioned below:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the Critical Control Points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish a system to monitor control of the CCP.

Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively.

Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application.

General Guidelines

Few general guidelines associated with HACCP under certain actions are as such:

·         Cleaning and sanitizing food contact surfaces

Ø  The food contact surfaces such as sinks, tables, equipments, thermometers, and utensils must be washed before each use, between uses when dealing with different types of raw ingredients like fish, meat, poultry or vegetable etc.; and between uses when dealing with or preparing ready-to-eat foods and raw animal foods; and whenever the contamination occurs or is suspected.

Ø  All food contact surfaces must be washed with detergent solution, rinsed with clean water and sanitized with sanitizing solution and then after allowed to dry properly.

Ø  When using 3-compartment sink units, first sink is used for washing with detergent solution at or above 43^oC, second sink for rinsing with clean water and third sink for sanitizing with a sanitizing solution in hot water at or above 77^oC for about 30 seconds.

·         Controlling time temperature during preparation

Ø  The ingredients to be used in cold foods (sandwiches, or salads, etc.) should be pre-chilled to the temperature at around 5^oC or below.

Ø  The food should be prepared closet to the serving time of the food.

Ø  When the potentially hazardous food is not to be served immediately after cooking, it should be quickly chilled.

Ø  The cooked food should never be left at room temperature for more than 30 minutes or around, but it should be refrigerated.

·         Cooking potentially Hazardous Foods

Ø  If a combination of meat product is to be used in a recipe, then cook the food to the highest required temperature.

Ø  The following temperature is the desired temperature for cooking:

§  63^oC for 15 seconds for seafood, beef, pork or eggs

§  69^oC for 15 seconds for grinded (beef, pork or fish) products, fish nuggets or sticks, cubed steaks

§  74^oC for 15 seconds for poultry, stuffed fish, pork, beef or stuffed pasta

§  58^oC for 15 seconds for fresh, frozen, or canned fruits or vegetables. It can either be held on steam table or kept in a hot box.

·         Personal Hygiene

Ø  One has to be in good health, properly dressed in uniform, hygienically clean while working in kitchen. Hands must be washed regularly at regular and appropriate times.

Ø  Nails must be trimmed properly, no jewellery wearing even by female staff, and hairs must be restrained by wearing chef cap or other restraints.

Ø  The food should always be tasted with a spoon and this spoon should be reused only after proper washing.

Ø  The eating, drinking, consumption of tobacco should be restricted in a designated area only where the contamination of food or food surface area may not take place.

·         Transporting Food to remote sites (satellite kitchens)

Ø  Frozen food must always be kept frozen during transportation.

Ø  The temperature of potentially hazardous foods must be maintained at 5^oC or below and cooked foods transported hot must be at 58^oC. This temperature must be maintained in food carrier as well.

Ø  The food carrier must be cleaned thoroughly, washed, rinsed and sanitized properly. The food carrier should have suitable containers with proper section to avoid mixing of food during transportation, it should be leakage proof, easy to clean and also approved for holding food.

·         Using Utensils while handling ready-to-eat foods

Ø  The handling of ready-to-eat foods should never be bare handed except washing of fruits and vegetables.

Ø  The use of single-use gloves, deli tissue, foil wrap, tongs, ladles, spoons must be incorporated while dealing with ready-to-eat foods.

Ø  The hands should be washed properly after every task like before beginning a new task, before beginning food preparation, after touching unclean utensils; and after being interrupted such as answering phone calls, when being in operations of cooking.  

·         Limiting Bacterial growth in Potentially Hazardous Foods by Time

Ø  Establishing written procedures and codes for identifying particular foods for which time rather than temperature will be used to control bacterial growth, and procedures followed when food is kept in danger zone for more than 4 hours.

Ø  The raw potentially hazardous food should be cooked within 4 hours past the point when the food is removed from temperature control.

Ø  Do not mix the different batches of food together in the same container and in case if they are mixed they should be cooked or served or discarded using the time of the food in the first batch in the container.

·         Washing fruits and Vegetables

Ø  All the raw fruits and vegetables should be thoroughly washed before combining it with other ingredients. The washing of unpeeled fruits and vegetables to be served must be done. The fresh produce must be washed under cold running water or by permitted chemicals that comply with 2001 FDA Food Code.

Ø  The fruits with firm surface must be scrubbed with brush meant for the same purpose. The damaged or bruised areas must be removed, if any.

Ø  The fresh-cut items must be labeled and marked with date and refrigerated.

Ø  The service of raw seed sprouts should be avoided in preschool-age children.

·         Washing Hands

Ø  A separate hand washing sink should be used for hand washing purpose. The sink for food preparation, utility and dishwashing should not be used for hand washing.

Ø  The provision for warm running water, soap and means to dry the hand should be provided.

Ø  The hand should be washed at regular interval like before starting any task in food area,  during cooking, after using toilets, sneezing, coughing etc.; after touching hairs, body or face, after handling raw materials like meat, poultry etc.; after touching dirty dishes or equipments, whenever anyone feels like his/her hands are contaminated and so on.

Ø  The hand should be washed using following procedures like washing hand and forearms with running water at 38oC and with soap, hands should be scrubbed properly for at least 15-20 seconds and then rinsed with water for 5-10 seconds.

Ø  Using of hand sanitizer after hands are washed and dried properly.

All the above mentioned guidelines must be complied with according to State or local requirements that are based on the 2001 FDA Food Code.

Photographs used are from google 1.

Thank you readers!!