2017 CQM SC IQA HACCP

[Virtual Presenter] Welcome to our training on the HACCP Standard and reviewing and assessing HACCP documentation. This standard is a crucial tool for ensuring food safety and as IQAs, it is essential that we have a thorough understanding of its processes and requirements. Through this training, we will focus on the 7 Principles of the Codex Alimentarius and how they relate to conducting a Food Safety Hazard Assessment. Our main goal is to provide you with the necessary knowledge and skills to effectively review and assess HACCP documentation, with a specific emphasis on identifying and comprehending the differences between PRP, OPRP, and CCP. These components are vital in safeguarding food safety and preventing potential hazards. However, it is not just about understanding the theory - we will also cover the practical aspects of validation and verification to ensure the effectiveness of the HACCP Plan. By the end of this training, you will be confident and accurate in conducting a Food Safety Hazard Assessment and have a comprehensive understanding of the HACCP Standard and its documentation. We believe that this knowledge will benefit you and your team in your roles as IQAs, and ultimately contribute to the overall safety and quality of the food we provide. So let's begin our journey towards becoming HACCP experts! Let us dive into the world of HACCP and its processes, and together, we will expand our knowledge and skills to ensure food safety according to the HACCP Standard..

INTRODUCTION.

What HACCP is & How to Implement it - Sesotec Food Safety.

[Audio] This slide focuses on the history of HACCP and the organizations involved in its development. In the 1950s and 1960s, NASA developed new quality control systems to produce safe and nutritious food for astronauts in space. The World Health Organization then issued HACCP principles in the Codex Alimentarius in 1963. This collection of standards, guidelines, and codes of practice represented a significant step in HACCP's development and is still followed today. In the 1970s, NASA and Pillsbury created a systematic approach to quality control, now known as HACCP. This has become an industry standard for ensuring food safety by identifying and controlling potential hazards. HACCP benefits consumers worldwide by keeping their food free from significant hazards. In the next slide, we will explore the components of HACCP and its role in food safety..

[Audio] Slide number five of our training on the HACCP Standard will cover the fundamental principles of HACCP and how it can improve food safety. HACCP is a preventive approach to food safety, focusing on identifying and controlling potential hazards before they occur. It is both science-based and risk-based, using a systematic and evidence-based approach to manage food safety. The Codex Alimentarius defines HACCP as a system that identifies, evaluates, and controls significant food safety hazards, making it a proactive and comprehensive system. Furthermore, the global food safety standard ISO 22000:2018 recognizes HACCP as a key component in ensuring safe and high-quality food products. In summary, HACCP is a preventive and science-based system that aims to identify and control significant food safety hazards. This is crucial in today's food industry to guarantee the safety and quality of our food products. Our discussion on the HACCP Standard will continue in the upcoming slides..

[Audio] Slide number 6 out of 24 in our training on the HACCP Standard focuses on understanding and implementing HACCP. It is important to also familiarize ourselves with other organizations and standards related to food safety. The World Health Organization, through its Codex Alimentarius, has established general principles of food hygiene that serve as a framework for safe and sanitary food handling practices. The International Organization for Standardization, or ISO, has developed an international standard known as ISO 22000 for food safety management systems. This standard outlines requirements for organizations in the food chain to ensure food safety. Both the WHO and ISO have a strong focus on preventing potential hazards and improving processes. By incorporating their principles and standards, we can strengthen our understanding of HACCP and ensure the safety and quality of the food we handle. Let's now move on to conducting Food Safety Hazard Assessments and identifying PRP, OPRP, and CCP. Our goal of HACCP implementation remains the focus of our training..

[Audio] Slide number 7 of our training presentation will cover the effectiveness of HACCP Standard in reviewing and assessing HACCP documentation. There is a growing concern and demand to prevent foodborne incidents caused by contaminated products globally. These incidents have negative implications for both human health and supplier costs. This is due to an increase in vulnerability in the western population, making food safety a critical issue. Changing eating and buying habits have also led to consumers seeking food with less sugar, preservatives, and nitrates, and minimal processing. The rise of novel foods, such as chia seeds, GMOs, and insect-based products, has added to the need for stricter food safety standards. As the safety records of these foods are unknown, it is crucial to have an effective system in place. That is why HACCP is an essential tool in the food industry. Through conducting Food Safety Hazard Assessments and identifying PRP, OPRP, and CCP, it provides a systematic approach to preventing, monitoring, and controlling potential hazards in food production. Stay tuned for more information on HACCP in the upcoming slides..

[Audio] In this presentation, we will be discussing the importance of the HACCP Standard in preventing foodborne disease outbreaks. HACCP, which stands for Hazard Analysis and Critical Control Points, is a set of guidelines that aims to ensure food safety. In recent years, there have been numerous cases of foodborne illnesses caused by various factors. For example, a Vibrio cholerae outbreak in Rasay affected over 200 individuals and resulted in six deaths. This outbreak was linked to contaminated street foods, highlighting the significance of proper food safety measures. Another instance was the contamination of milk in Sta. Catalina, Negros Oriental, which was distributed through a feeding program by the Department of Education. Although no test results were reported, it is believed that the contamination was due to poor sanitation in the area. This is where the HACCP Standard comes in. By implementing this standard, we can identify potential hazards, such as contaminated water, seafood, or milk, and take the necessary steps to prevent them from causing widespread illness and death. It is crucial for food establishments to have a thorough understanding of HACCP principles and processes, and to conduct comprehensive Food Safety Hazard Assessments to identify potential risks. This includes identifying PRP, OPRP, and CCP. By following these guidelines, we can minimize the risk of foodborne illnesses and ensure the safety of our consumers. We will now continue with the remaining slides to further enhance our knowledge of the HACCP Standard..

[Audio] This training is about the HACCP Standard and we are currently on slide number 9 out of 24. Slide 9 discusses S. aureus, a common foodborne pathogen. Studies have shown that this bacteria can be found on human skin and is widely distributed in the environment, which makes it a potential hazard in food production. S. aureus is frequently found in foods like salads, cakes, and pies. Remember to be careful of S. aureus contamination in flavored candies sold by vendors outside of schools, as they may not provide nutritional facts or expiry dates. As part of our HACCP review, we must pay close attention and identify potential hazards at every step of the food production process, including sourcing ingredients. We must also keep an eye on the safety and validity of products sold by third-party vendors. Let's now move on to the next key point of our training..

[Audio] In this presentation, we will discuss the various benefits of implementing HACCP. HACCP's main goal is to protect food, but it also has other advantages. These include increasing customer confidence, reducing costs, and minimizing regulatory involvement. Let's examine each of these benefits more closely. Firstly, HACCP can increase customer confidence by providing market protection. This demonstrates your company's commitment to producing safe and high-quality food products and can help build trust and loyalty with customers. Secondly, HACCP can reduce costs by identifying potential hazards and implementing measures to prevent them, thereby minimizing product losses and rework. This can result in significant cost savings, including reduced expenses from product recalls and withdrawals, as well as lower insurance and business liability costs. Lastly, having a well-functioning HACCP system can also help reduce regulatory involvement, as it demonstrates your commitment to food safety and compliance with regulations. This can lead to fewer inspections and interventions from regulatory bodies. It's important to note that HACCP does not rely heavily on end product testing, meaning the focus is on preventing hazards and ensuring food safety throughout the entire process. Overall, HACCP's benefits go beyond just food protection and can have a positive impact on your business. Thank you for considering this important topic..

[Audio] The food industry uses two important terms: food quality and food safety. Food quality refers to creating a desirable product that has the best taste, color, and texture. This not only satisfies consumers but also makes the product more marketable. On the other hand, food safety is focused on preventing contaminants that could cause illness, ensuring that the food is safe to eat. It's important to note that even though high-quality food is often perceived as safe, there is a distinct difference between the two. The HACCP program, which stands for Hazard Analysis and Critical Control Points, is specifically used in the food industry to ensure food safety. Its main goal is to identify and control potential risks to protect consumer health. Although the program's main focus is on food safety, it can also improve food quality. Through HACCP, the best taste, color, and texture of the food can be maintained. In summary, food quality and food safety are different but both important. In the context of HACCP, the main priority is food safety to guarantee the food we eat is free from harmful contaminants..

[Audio] Today, we will be discussing Prerequisite Programs, also known as PRPs, which are essential programs that must be in place before implementing the HACCP plan. These programs are designed to prevent food safety hazards and maintain a clean and safe working environment. Examples of PRPs include employee hygiene, sanitation, and facility maintenance. Let's take a moment to reflect on our previous training and recall some of the discussed PRPs. Regularly reviewing and assessing the effectiveness of these programs is crucial to ensuring the safety and quality of our food products. In the next slide, we will further explore the importance of PRPs in the HACCP system. See you there!.

[Audio] Slide number 13 discusses the two essential pillars of HACCP success. The first pillar is management commitment and support, which is crucial for the implementation of the standard. Adequate resources and budget are necessary for its success, and management must approve and drive the company's HACCP or food safety policy. The second pillar is the effective implementation of prerequisite programs, which provide the foundation for a successful HACCP system. Examples of these programs include calibration, cleaning and sanitizing, foreign material control, equipment maintenance, pest control, and product labeling. These programs must be applied correctly to ensure the success of the HACCP system. It is important to allocate dedicated resources and budget for employee training and capital expenditures, as well as consider factors such as storage, transportation, supplier approval, training, waste disposal, and water potability. In summary, the two pillars of HACCP success are management commitment and effective implementation of prerequisite programs. These pillars are essential for maintaining the highest level of food safety and ensuring the effectiveness of the HACCP standard..

[Audio] Today, we will be discussing slide number 14 out of 24 in our training on the HACCP Standard. This slide covers the 12 Steps and 7 Principles of the HACCP process. The 12 Steps of HACCP involve a systematic approach to identifying and controlling potential hazards in the food production process. This includes conducting a thorough hazard assessment, identifying critical control points, and implementing control measures to manage and prevent hazards. The 7 Principles of HACCP serve as a framework for ensuring food safety and are the foundation of the HACCP Standard. These principles include conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, and establishing corrective actions in case of deviations. It is crucial for food businesses to fully understand and incorporate these 12 Steps and 7 Principles into their HACCP plan in order to effectively prevent and control potential food safety hazards. In the next slide, we will delve deeper into the specifics of each step and principle and how they work together to ensure the safety and quality of our food. We look forward to continuing our journey in understanding and implementing the HACCP Standard. Stay tuned for more important information in the remaining slides of this training..

[Audio] Slide number 15 out of 24 focuses on the 12 steps of the HACCP Standard and the 7 principles based on the Codex Alimentarius. The goal of this training is to raise awareness and provide guidance for reviewing and assessing HACCP documentation. One of the key principles is Principle 6, which involves identifying potential hazards and implementing control measures. It is important to have a knowledgeable and experienced HACCP team for this process. The team will go through the 12 steps, starting with describing the product and its intended use. A flow diagram will be created to visually represent the production process, and on-site confirmation will ensure its accuracy. The team will determine the critical control point (CCP) where control can be applied to prevent hazards. Validated critical limits will be established for each CCP, and a monitoring system will ensure they are being met. In the event of an unmet critical limit, corrective actions will be taken. While Principle 6 is important, it is crucial to also consider the other 5 principles for the safety of our food products. As a reminder, it is essential to be HACCP certified and refer to the Codex Alimentarius as the standard for food safety. It is our responsibility to take all necessary steps to ensure the safety of our food products for our customers. Stay tuned for more..

[Audio] Slide number 16 covers the steps involved in conducting a Food Safety Hazard Assessment. The first step is to identify potential hazards in the production process, including biological, chemical, and physical hazards. The second step is to assess the severity of each hazard and the potential harm to consumers. Control measures currently in place, such as PRP, OPRP, and CCP, must be reviewed and evaluated. The fourth step involves determining the likelihood of hazards occurring and prioritizing them. Then, critical control points (CCPs) are identified, where measures must be implemented to prevent, eliminate, or reduce the hazards. Critical limits are set for each CCP to ensure effectiveness. Monitoring procedures are established to ensure the critical limits are met and the CCPs are under control. Corrective actions are determined in case of limit exceedances or loss of control. Verification procedures are put in place to ensure the HACCP system is working effectively. Documentation and record-keeping procedures must be established to properly document and maintain all steps. If a vendor is already ISO 22000 or higher certified, this standard should be used as a reference. Annex A of the ISO 22000 standard provides a helpful cross-reference between the Codex HACCP steps and ISO requirements. This concludes the discussion of the steps involved in conducting a Food Safety Hazard Assessment. Let's move on to the next slide..

[Audio] We are now on slide 17 out of 24, which covers the transition from a HACCP plan to a Hazard Control Plan. The HACCP standard is essential for maintaining food safety, but it is not the only solution. It is important to recognize that a HACCP plan is just the beginning and a Hazard Control Plan is necessary. This involves reviewing and assessing the effectiveness of the HACCP documentation and understanding the processes of conducting a Food Safety Hazard Assessment. This step is crucial for continually improving and maintaining food safety standards. Remember, a HACCP plan is the first step towards a comprehensive Hazard Control Plan. Let's move on to the next slide..

[Audio] Slide number 18 out of 24 in our training video will cover the topic of OPRPs for the ISO 22000 standard. These OPRPs will be further discussed in other slides, but let's first review the basics. If a vendor is HACCP certified, there is no need to look for OPRPs as they are specific to ISO 22000 and FSSC certifications. Our training focuses on the HACCP standard based on ISO, as the majority of our vendors and commissaries are already FSSC certified. Now, let's shift our focus to Corrections and Corrective Actions, which may also be referred to as Corrective and Preventive Actions. This process involves evaluating the effectiveness of HACCP documentation to ensure food safety and prevent hazards. As we have discussed previously, all documents and records must be included in documented information to ensure easy access. In the next slide, we will discuss conducting Food Safety Hazard Assessments and identifying PRP, OPRP, and CCP. Thank you for your attention and we will continue our discussion in the next slide..

[Audio] We are now on slide number 19 out of 24 in our training presentation on the HACCP Standard. This slide focuses on Step 1 - Assemble the HACCP Team. The HACCP Standard stands for Hazard Analysis and Critical Control Points and is a method to identify and prevent potential hazards in food production. It is crucial to have a qualified team to effectively implement this standard. Assemble the HACCP Team involves bringing together individuals with various areas of expertise, such as production, quality, and food safety. The team is responsible for conducting a thorough Hazard Analysis and determining the Critical Control Points in the production process. It is important to have at least one trained member with a good understanding of the HACCP Standard. The team should also include members from different departments to provide diverse perspectives. The team will review and assess the effectiveness of the HACCP documentation, including conducting a Food Safety Hazard Assessment and identifying PRPs, OPRPs, and CCPs. Having a well-rounded and knowledgeable team is essential for effective implementation of the HACCP Standard and ensuring the safety and quality of our food products. Carefully select and assemble your HACCP team and involve them in every step of the process. Please proceed to the next slide for more information on conducting a Food Safety Hazard Assessment..

[Audio] Slide number 20 of our training on HACCP Standard and the assessment of HACCP documentation will focus on the importance of assembling a HACCP team for effective implementation of the standard. The HACCP team plays a crucial role in the success of any HACCP plan. It is essential to have a diverse team with members who have a multi-disciplinary knowledge and experience in order to cover all aspects of the HACCP plan and identify potential hazards. The team should include specialists or experts with a full understanding of the hazards associated with raw materials, products, packaging, and the production process, as well as knowledge of the intended customers and relevant requirements. It is also important for the team to have a deep understanding of the food business operations, regardless of the setting (manufacturing, storage, or restaurant), in order to effectively assess and identify potential risks and hazards in the food processes. Additionally, the HACCP team must be familiar with both HACCP and GHP requirements to ensure that the HACCP plan aligns with industry standards and best practices. It is crucial to choose knowledgeable, experienced, and dedicated members for the HACCP team to ensure the success of the plan. Please stay tuned for our next slide as we continue to explore the key elements of a successful HACCP plan..

[Audio] Slide 21 out of 24 in our training video focuses on the importance of a strong HACCP team and the key roles within it. A HACCP team is essential for any food safety program and is responsible for developing, implementing, and maintaining the HACCP plan. This team should consist of individuals from various areas of the organization, such as the warehouse, quality assurance, EMD, and research and development. Each member brings unique expertise and perspectives that are crucial for the success of the HACCP plan. The warehouse team handles raw materials, while the quality assurance team ensures products meet requirements. The EMD team monitors and verifies plan effectiveness, and the research and development team provides insights for potential hazards and controls. The HACCP team must work together in a collaborative and coordinated manner, regularly communicating and cooperating to identify and address hazards. Regularly reviewing and updating the HACCP plan is also important to maintain its effectiveness. As a teacher, emphasizing the significance of a strong HACCP team and their roles is important in ensuring product safety. Stay tuned for the remaining slides as we continue to explore the HACCP Standard..

[Audio] Slide number 22 of our training on the HACCP Standard discusses the responsibilities involved in the HACCP system. The HACCP Standard is a food safety management system that identifies and controls potential food safety hazards. It is essential for food businesses to understand and implement this system to ensure the safety of our food supply. One key responsibility is to identify the scope and purpose of the system, including applicable PRPs (Pre-Requisite Programs). This involves determining areas of the food production process that may pose a risk and establishing control measures to prevent these hazards. Another crucial responsibility is the development and implementation of the HACCP Program, which systematically identifies and controls potential food safety hazards in our food production processes. This program should be continuously monitored and evaluated for its effectiveness. Additionally, regular review and updates are necessary to ensure the HACCP program remains relevant and effective in the ever-changing food industry. Adapting and improving the program is our responsibility to maintain the highest level of food safety standards. Please continue to the next slide to learn more about the HACCP Standard and its importance in the food industry..

[Audio] Slide 23 focuses on the role of the HACCP Team Leader in the implementation and maintenance of a HACCP system. Their responsibilities include managing the Food Safety Team, ensuring proper establishment, implementation, maintenance, and updates of HACCP, and arranging necessary training for team members. The HACCP Team Leader also reports to top management on the system's effectiveness, collaborates with other organizations, chairs team meetings, and oversees internal verification and validation of control measures. By fulfilling these responsibilities, they play a critical role in maintaining food safety and preventing hazards. Let's now move on to slide 24..

[Audio] As we near the conclusion of our presentation, we will now address the final slide: defining the scope and purpose of the HACCP plan. The HACCP plan is designed to establish a standardized approach for ensuring food safety by effectively identifying and controlling potential hazards in the food production process. To achieve this, it is crucial to clearly define the scope and purpose of the plan. Firstly, the scope of the HACCP plan involves outlining which segment of the food chain is involved. This can include specific stages in the production process, such as growing, harvesting, packaging, and distribution. It also encompasses identifying the geographical boundaries of the plan, including specific sites and locations. Additionally, the scope specifies the product that will be covered by the plan, as well as the starting and ending points of the production process. Moving on to the purpose of the HACCP plan, it is crucial to understand the rationale behind implementing this program. The primary purpose is to effectively control and prevent food hazards, ensuring the safety of the food being produced. This is accomplished by thoroughly identifying and assessing potential hazards, such as biological, chemical, or physical hazards, and implementing necessary control measures. With that, we have reached the end of our presentation. We appreciate you joining us today and we hope that this training has provided you with a comprehensive understanding of the HACCP Standard and the importance of reviewing and assessing HACCP documentation. Stay safe and have a wonderful day..