CRICOS Provider Code: 01505M RTO Number: 3045 DHS V2.1 2011 Implement Food Safety Procedures SITXFSA001A.

Slides:



Advertisements
Similar presentations
GOALS FOR TODAY Understand how to write a HACCP Plan
Advertisements

10-2 The five most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding.
Establish Verification Procedures (Task 11 / Principle 6)
1 MANUFACTURING AND PRODUCTION OF BIOLOGICAL PRODUCTS (ERT 455) HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM Munira Mohamed Nazari School.
Hazard Analysis Ensuring Safe food. Hazard Analysis.
Hazard Analysis and Critical Control Points
State and Local. 3 Levels of government in ensuring food safety FSANZ development of food safety standards. DHS: Implementing and enforcing food legislation.
Chapter 10 Verification Procedures. Objective In this module, you will learn: u How to define verification u What functions are part of HACCP plan verification.
(H.L.) HAZARD ANALYSIS CRITICAL CONTROL POINTS
Hazard Analysis Critical Control Point (HACCP)
LEARNING GOAL: Students will understand and apply the purpose and reasoning for HACCP as a standard in the hospitality industry.
Food Safety Management Systems
Establish Documentation and Record Keeping (Task 12 / Principle 7)
Seafood HACCP Alliance for Training and Education Chapter 7 Principle 3: Establish Critical Limits.

Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.
Codex Guidelines for the Application of HACCP
Seafood HACCP Alliance for Training and Education Chapter 10 Principle 6: Establish Verification Procedures.
HACCP Training Guide
Chapter 9 Food Safety Management Systems
8-2 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness Actively controls.
Food Safety Management Systems
Understanding ISO 22000:2005 TCISys.com.
Chapter 11 Record-Keeping Procedures. Objective In this module, you will learn: u What kinds of records are needed in a HACCP system u When to record.
9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced to safe levels If significant biological, chemical,
Chapter 9 Food Safety Management Systems. 9-2 HACCP: Approach The HACCP Approach HACCP is based on identifying significant biological, chemical, or physical.
CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Implement Food Safety Procedures SITXFSA001A.
1 Version 1; Dec Hubert Kruschina. HACCP Support programs Premises / equipment and facilities Records Auditors 2 Version 1; Dec Hubert Kruschina.
Annex I: Methods & Tools prepared by some members of the ICH Q9 EWG for example only; not an official policy/guidance July 2006, slide 1 ICH Q9 QUALITY.
A FSP is a Program designed to identify and control hazards in order to establish and maintain food safety. (Based on HACCP principles) 1 version 2 Dec.2009.
HACCP Prepared By: Mrs. F. Malcolm-Hanson Date: 29 th November,2013 Group: 2 nd Year (Nutrition) Week: 12.
Welcome to Developing Standard Operating Procedures Heidi Dupuis, RD, SFNS ODE – Child Nutrition Ode.state.or.us/services/nutrition.
Implementation into Child Nutrition Programs
Implementation & Maintenance of a LM Control Program.
8-2 Service Objectives: Food safety management systems Active managerial control Hazard Analysis Critical Control point (HACCP)
TTMA Workshop September 30 th What Is HACCP? H - Hazard A - Analysis C - Critical C - Control P - Point HACCP is a food safety management system.
What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical.
CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Implement Food Safety Procedures SITXFSA001A.
HACCP Instructor Notes
Chapter 9 Corrective Actions. Objective In this module, you will learn: u The definition of corrective actions u Procedures for corrective action, and.
Significant Principles of HACCP Certification. Principles of HACCP National Advisory Committee develops the seven principles for the HACCP. It serves.
Hazard analysis and critical control point (HACCP)
+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.
Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd This induction package has been designed for usage on DGL’s intranet.
© Food – a fact of life 2009 Hazard Analysis Critical Control Point (HACCP) HACCP is a system which looks for and prevents potential problems before they.
1 Lesson 9 Managing Food Safety. 2 NASA Food Consultant  You and your team have been put in charge of providing safe food for astronauts traveling to.
Warm-Up In your journal, write a minimum, 5 sentence paragraph that describes what you just watched in the video.
Chapter 10 Verification Procedures.
Food Safety Program Based on HACCP Principles by Ramadan Badran
Author: Nurul Azyyati Sabri
Hazard Analysis Critical Control Point (HACCP).
Food Safety Management Systems
The Risk Assessment in the Food Industry
Chapter 11 Record-Keeping Procedures.
Hazard Analysis Critical Control Point (HACCP)
A Road Map to Food Safety
Food Safety Management Systems
Chapter 10 Verification Procedures.
Chapter 4: Food Hazard Analysis
Instructor Notes There is no DVD associated with this topic.
The Hazard Analysis Critical Control Point
The Hazard Analysis Critical Control Point
Food Safety Management Systems
HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS
Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd
Bell Activity Find 10 potential hazards in this kitchen.
Homework Check Everyone should have their homework out. Resource Managers grab answer keys for each member of your team. Team members should share and.
Hazard Analysis Critical Control Point (HACCP)
Presentation transcript:

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Implement Food Safety Procedures SITXFSA001A

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Revision from Lesson 12  Any questions?  What are the 3 major food safety legislation for Victoria and their years?  What is a Food Safety Plan?  What are 3 requirements of a Food Safety Plan?

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Lesson 13 Outline  Handout: Hazard Audit Table Activity.  Class Activity: a Hazard Audit Table.  Slides: Hazard Audit Tables.

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V The Benefits of HACCP revision In groups discuss and present 5 benefits to the rest of the class

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V The Benefits of HACCP Systematic and scientific Identifies all conceivable hazards Pro-active and preventative Focuses resources on critical activities Internationally acknowledged Applicable throughout the food chain Compliments other quality management systems Cost effective Gives greater confidence in product safety Due diligence support

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Hazard Audit Tables Note: you must then work your way across the Table for each Hazard example. You must make sure you are specific and detailed, rather than vague. For your activity you must complete a Hazard Audit Table (refer to handout) outlining 1 of each of the 3 major food hazards (Biological, Chemical and Physical) for only 1 nominated Critical Step (CCP) and food type - on next slide.

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Hazard Audit Tables Teams 1+5Teams 2+6Teams 3+7Teams 4+8 FOOD TYPE:Chicken breast Cooked ricePork sausage Soft serve ice-cream CRITICAL STEP:ReceivingStorageCookingReceiving  Class into 8 groups (1,2,3,4,5,6,7,8 count to mix students effectively).  Hazard Column:  You need 1 Microbiological, 1 Chemical & 1 Physical & 1 specific example.  The rest of the columns:  You MUST be detailed (not vague) and specific to your example of hazard and critical step.  Note: only 1 example is needed for each example & only 1 valid record is needed in the record column (for each hazard) - either used for recording information or a record used as reference.  A maximum of 30 minutes is allowed to complete this activity.  You will present for 5 minutes to the rest of the class - either as a group or if you nominate at least 2 group members.

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Hazard Audit Tables FoodSafe Plus Program - Hazard Audit Table Critical Step (CCP) HAZARD ANALYSISCCP MONITORING Corrective Action Hazard (B, C & P) Preventative Measure Critical Limits Monitoring procedure & frequency Record(s) required Person Responsible (for check) ‘Step’ or CCP from a flowchart Names of the hazards that could occur specific to nominated food type What needs to be done at this ‘step’ to control the hazard What are the limits allowed for this check What is checked or measured & when do you check Where do you write the results of the check ‘Whoever is completing the task’ - name and position What the person does if the check shows the product is not within the specification e.g. -adjust the machine - find cause of problem - who gets notified Proprietor’s Signature __________________ Date of Authorisation ___ / ___ / ___ Page: ___

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Hazard Audit Tables What is a Hazard Audit Table and what is it made up of? identifies potential hazards that could occur at a CCP defines the critical limit to prevent a hazard occurring suggests preventative measures to eliminate potential hazards occurring contains all 7 principles / steps of HACCP

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V In groups: write a HACCP-based Food Safety Plan for making a ham, lettuce and tomato sandwich The ingredients to be used: ham, tomato, lettuce, sliced bread, margarine, salt and pepper. 1. Consider each ingredient and describe it by assessing if it is low or high risk, conditions/specifications upon receipt and storage conditions. 2. Consider the steps involved in making it from receipt of ingredients to serving or eating the sandwich - write a process flowchart based on this. 3. Identify the hazards (what could go wrong) at each step (CCP). 4. Consider each step and describe how the hazards can be controlled. 5. Describe how the controls will be monitored and how this will be recorded. Suggest a simple design for any recording that is to be done. 6. Explain what is to be done if control is lost at any step.

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Questions What is a Hazard Audit Table? Do you need clarification on anything? What are the 7 Principles / Steps of HACCP? Can you provide a meaning for each?

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Questions / Pop Quiz (if time permits) Mini revision session

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Questions Any questions or clarification? Any questions or clarification?

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V Next week in Lesson 14  Homework: Do you have any homeworks still to complete? Have you presented your copy of the 2nd Homework Task: Food Safety Standards & & & (all with your name printed on them) to be given a C or N for that Homework task?  Slides: - Mindmapping Activity. - Compare mindmaps. - ‘Walk and answer’ Activity. - Pop quiz.  Note: bring colour pens / markers with you next week!