1. INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP)
4/21/2017
INTRODUCING A FOOD
MANAGEMENT SYSTEM FOR
HOSPITALS
(HACCP)
Welcome Address
Discuss Programme of Activities for today
Arrange Meeting with Hospital manager
Ensure Hospital Safety Officer & HACCP Team and to be made available all day
Remember to give evaluation form out for completion by end of end
Mobile phones turned off
Attendance Certificate Checklist to be completed

2. Principle Behind HACCP
4/21/2017
Principle Behind HACCP
SAFE INGREDIENTS + SAFE PROCESS =
A SAFE PRODUCT
The basic principle of HAACP is INGREDIENTS SAFE + PROCESS SAFE = PRODUCT SAFE

3. Definitions – Important to Understand
4/21/2017
Definitions – Important to Understand
HAZARD – Anything that may cause a food to become unsafe for humans to eat
RISK – The probability of that hazard occurring
CONTROL
Let us look at some definitions before we go further into understanding HACCP. HAZARD - Anything which may cause harm to the consumer One of the requirements under HACCP is that a Food Safety Risk Assessment be conducted RISK - The likelihood of a hazard occurring Slide 2.
Hazards associated with food production can be divided into three types: Physical hazards are the contamination of food by foreign bodies such as metal, wood, glass, plastic or such. Actual examples are flies in donuts, bits of string in bread, glass pieces in cakes. Detection of this was usually done through end product testing, but HACCP looks at prevention which is much more proactive. Chemical contamination could consist of cleaning chemicals, disinfectant, paint, grease or oil from machinery, insecticides and so on. Biological hazards are living organisms that may affect human health. These include: bacteria alongside protozoa, parasites and viruses. Most bacteria are useful to us - like lactobacillus for producing yogurt or cheese - but a small number are pathogenic and may endanger health. Bacteria in food harmful to humans include Salmonella, Campylobacter and Bacillus Cereus. Bacteria like Salmonella cause sickness when they multiply in the stomach. These can be killed by heat. Other bacteria cause harm through toxic by-products, and merely cooking will not get rid of the toxins. The onus lies on the food manufacturer to take the responsibility and self-regulate the standards of food production.    

4. RISK = What is the likelihood of this occurring ?
Definitions
HAZARD = Risk of serving uncooked chicken to
Patients / Customers
CONTROL
RISK = What is the likelihood of this occurring ?

5. WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY…
4/21/2017
WHAT TYPE OF HAZARDS CAN EXIST IN A CATERING FACILITY…
PHYSICAL
HAZARDS
BIOLOGICAL
PRODUCE SAFE FOOD
FIT TO EAT
Emphasize hazards are to be used in the forms
Hazards associated with food production can be divided into three types:
Physical hazards are the contamination of food by foreign bodies such as metal, wood, glass, plastic or such. Actual examples are flies in donuts, bits of string in bread, glass pieces in cakes. Detection of this was usually done through end product testing, but HACCP looks at prevention which is much more proactive.
Chemical contamination could consist of cleaning chemicals, disinfectant, paint, grease or oil from machinery, insecticides and so on.
Biological hazards are living organisms that may affect human health. These include: bacteria alongside protozoa, parasites and viruses. Most bacteria are useful to us - like lactobacillus for producing yogurt or cheese - but a small number are pathogenic and may endanger health. Bacteria in food harmful to humans include Salmonella, Campylobacter and Bacillus Cereus. Bacteria like Salmonella cause sickness when they multiply in the stomach. These can be killed by heat. Other bacteria cause harm through toxic by-products, and merely cooking will not get rid of the toxins.
CHEMICAL

6. 4/21/2017
Existing Essentials Requirements Before the implementation of HACCP - See Annex A -
High standards of design & maintenance MUST already exist in the kitchen & ancillary areas
Staff MUST already be suitably trained and be receiving regular good in-house food hygiene training
Senior Management MUST fully support the HACCP concept with equal support given to the Food Services Manager in provision of time & resources
Slide 9 – Advise Attendees to examine in more details Annex A of Food Safety Pack
The Limitations Of HACCP. HACCP will only work if the hospital kitchen has high standards of design and maintenance, good hygiene, staff training and well established and enforced policies and procedures.
Executive Management Commitment For successful implementation of a HACCP plan, senior management must be strongly committed to the HACCP concept. They must support the Food Services Manager with respect to funding appropriate training, employing competent staff and plan budgets to maintain facilities and equipment. A strong commitment to HACCP by senior management also provides company employees with a sense of importance of producing safe food.

7. Understand the 4 C’s Concept
C – Good Hygiene practice prevents Cross Contamination
C – Effective Cleaning removes harmful bacteria and stops them spreading
C – Effective Chilling prevents harmful bacteria multiplying
C – Thorough Cooking kills bacteria

8. STAGE 1 – DEVELOPING A HACCP PLAN
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STAGE 1 – DEVELOPING A HACCP PLAN
TASK
Describe Food
&
Distribution
Describe the
Consumers
Create Flow
Diagrams
Verify the
Flow Diagrams
Assemble a
HACCP Team
The HACCP Team Should: 1. 2. 3. 4. 5.
Give a description of the food, ingredients, processing methods and delivery to their customers.
Include all possible menu Items & special occasion menus
Similar foods group them together e.g. raw meat to be chilled, placed in a heated servery or trolley then served
Food Services Supervisor
Dietician
Head Chef
Infection Control Nurse
External Advisors
1. The purpose of this is to provide a clear outline of the steps involved in the process
RECEIVING
STORING
PREPARING
COOKING
SERVIING
These will be visitors, staff and patients.
Some patients may have specific dietary needs e.g. low sugar (diabetics), or specific allergies e.g. nuts
The Team should perform an onsite review of the operation to verify the accuracy of the flow diagram
Task 1 - Assembling The HACCP Team
Individuals must have appropriate knowledge and expertise of products and processes. It is the Team's responsibility to develop the HACCP plan. Possible hospital team members are:
Food Service Supervisor
Nutritionist
Head Chef
Infection Control Nurse
External Assistance: Specialist help can be provided by consultants or experienced staff from sister hospitals.
Tip: Gather any technical documents you need so the Team has information needed readily available &
accessible.
The nutritionist should be involved in the hazard assessment and ensure that any high risk feeding operations are considered. e.g. baby formulas, patients prone to allergies (i.e. nuts) and other medical conditions where certain foodstuffs should not be eaten.
The Team needs to:
Agree on a timetable for completing the HACCP Plan. Plan this timetable in diaries and keep to it.
Get management commitment by explaining clearly what you are trying to achieve & why.
Identify what existing written food safety procedures can be kept or amended.
Put new written HACCP procedures into practice.
Ensure staff are trained according to the new HACCP procedures and supervised well.
Aim to make the HACCP Plan as effective, simple and user friendly as possible.
Task 2 - Description Of Food & Distribution The HACCP team should:
Give a general description of the food, ingredients, actual processing methods and means of distribution to consumers.
Include all possible menu items used throughout the year and any possible one off events such as parties for staff or VIPs.
You may decide to group types of food together that will be similarly processed (e.g. raw meat to be chilled, cooked, placed in a heated servery or trolley, then served).
See HACCP Plan Forms for the 5 typical ways to process food in hospital kitchens:
Group 1. Raw food cooked, then served immediately.
Group 2. Raw food cooked for hot holding & served hot.
Group 3. Raw food cooked & served immediately, with no servery.
Group 4. Frozen raw food thawed, cooked & served hot or cold.
Group 5. High risk food delivered precooked, stored chilled and served cold.
You must decide on the appropriate way to group your menu items.

9. EXAMPLE FLOW PLAN Producing Curry Chicken Storing (Freezer)
Purchase of Raw Chicken
& Ingredients
PURCHASE
DELIVERY
DRIED GOODS STORAGE
CHILLED FOOD STORAGE
COOLING
RE-HEATING
SERVERY
FREEZER STORAGE & DEFROSTING
FOOD PREPERATION
COOKING
PLATING UP TROLLY & DELIVERY
Storing (Freezer)
Producing Curry Chicken
Defrosting (Fridge)
Prep (Cleaning, portioning,)
Cooking
Hot – Holding (Bain Marie)
Plating Line
Trolley Delivery
Serving

10. EXAMPLE FLOW PLAN PURCHASE RECEIPT CHILLED STORAGE FROZEN DRY
SERVE COLD
PREPERATION
COOKING
SERVE HOT
CHILL
RE-HEAT
HOT HOLD
SERVE HOT
COLD HOLD
SERVE HOT
SERVE COLD

11. There Are 7 Stages of HACCP
Conduct a hazard analysis i.e. look for hazards
Determine the Critical Control Points (CCP’s)
Implement effective controls at the CCP’s
Implement monitoring systems at the CCP’s
Establish Corrective Actions
Verify & Review Procedures
Establish record keeping and documentation procedures

12. WHAT AREA DO YOU THINK IS MOST IMPORTANT TO MAINTAIN FOOD SAFETY??
PURCHASE
RECEIPT
CHILLED
FROZEN
DRY
STORAGE
SERVE COLD
PREPERATION
RE-HEAT
SERVE HOT
CHILL
COOKING
SERVE HOT
COLD HOLD
SERVE COLD
HOT HOLD
SERVE HOT

13. STAGE No1: - Carry out a Hazard Analysis of the Catering Operation
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STAGE No1: - Carry out a Hazard Analysis of the Catering Operation
PHYSICAL
REMINDER:
WHAT HAZARDS MAY EXIST IN A CATERING OPERATION
BIOLOGICAL
Once the HACCP Team has been put together and the preliminary tasks (1 - 5) have been undertaken, it is the HACCP Team's responsibility to conduct a "hazard analysis" and to identify appropriate control measures. The purpose of the hazard analysis is to examine each stage of the food production process and identify potential hazards that may affect the food.
3.2 Food production can be affected in 3 different ways that can cause harm to patients or staff. We call these ‘hazards’. As you consider each stage of the flow diagram, always consider these 3 hazards for all foodstuffs.
Physical hazards include contamination by physical materials such as glass, plastic, wood, metal, hair and contamination caused by pests. The most common cause of physical contamination is by packaging. e.g. twists and ties from packaging left near sandwich preparation areas.
Chemical hazards are harmful substances found either naturally in the food or that have accidentally contaminated it, which makes the consumer ill i.e. Red Kidney Beans (phytohaemagglutinin) & Green Potatoes (Solanin)
Biological hazards are living organisms that may affect human health. These may include bacteria, viruses, parasites and protozoa that contaminate or grow in food, which then causes the consumer to become ill. . bacteria such as Salmonella, E.coli and Bacillus Cereus are hazardous because they can either:-
• Survive inadequate cooking, if already present in food. e.g. Salmonella in chicken, or
• Multiply to harmful levels in food given the right conditions, for example, poor temperature control during storage, handling or hot holding, or
• Spread from raw foods such as meat, poultry and unwashed vegetables to
cooked/ready-to-eat foods either directly or via food handlers, work surfaces and equipment. This is known as “cross contamination”
CHEMICAL

14. Example of a Hazard Analysis Form: (See Form A)
STEP
HAZARDS WHAT COULD GO WRONG?
CONTROL WHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
MONITORING HOW CAN I CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONS WHAT IF IT’S NOT ALRIGHT?
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving

15. Example of a Hazard Analysis Form: (See Form A)
STEP
HAZARDS WHAT COULD GO WRONG?
CONTROL WHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
Purchase and Delivery
Storage
Biological:
- growth of bacteria.
- Cross contamination
Biological:
- growth of bacteria.
- cross contamination of bacteria from raw to ready to eat food.
Physical
- Pest contamination
- Mold
Chemical
- Cleaning agents contamination
- Pesticides

16. STAGE No2 : - Determine the Critical Control Point (CCP’s)
STEP
HAZARDS WHAT COULD GO WRONG?
CONTROL WHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
Purchase and Delivery
Storage
Preparation
Cooking
Cooling
Chilled Storage
Hot Holding
Re-Heating
Serving
Critical..??

17. STAGE No2 : - Determine the Critical Control Point (CCP’s)
4/21/2017
STAGE No2 : - Determine the Critical Control Point (CCP’s)
A CCP is an identifiable point in a process whereby a control or safety measure MUST be applied to remove a hazard from a food or a step which is required to make the food safe e.g.:
Example 1: Cooking A Burger From Raw.
If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP) in the food preparation process.
Stage 2. Determine Critical Control Points
The next stage is for you to identify at which points in your food operations that vital safety measures, that if not in place, would result in a serious risk to food safety. These are called Critical Control Points (CCPs). A CCP is a step at which a control or safety measure can be applied which either removes the hazard or reduces it to a safe level.
Examples Of CCPs. Food hazards can be controlled in different ways. For example, bacteria can be killed or reduced to a safe level by heat (cooking) or chilling to prevent growth of bacteria. Chemical disinfectants, such as chlorine, can also be used on certain foods to reduce the numbers of bacteria on ready to eat food (that won’t be cooked) to a safe level. e.g. ready to eat fruits and vegetables.
Remember:
Cooking kills most, if not all bacteria and so removes the hazard or reduces the hazard to a safe level.
Chilling does not kill bacteria. Placing food in a fridge does not remove the hazard. However, lower fridge temperatures prevent bacteria from growing and keeps them reduced to a safe level.
Likewise, freezing food does not kill all bacteria, it only makes the environment difficult for them to reproduce and keeps them reduced to a safe level.
After cooking food, the time taken to cool food down can be critical. Some bacteria produce reproductive organisms called ‘spores’ that survive cooking and are activated at certain temperatures when food is cooled too long. Bacillus cereus in rice is an example of this. These spores then produce toxins.
Example 1: Cooling Rice. If recently cooked rice is cooled too slowly, it could give your customer food poisoning. In this example, ‘cooling’ is a Critical Control Point (CCP).
Example 2: Cooking A Burger From Raw. If the burger is undercooked, any harmful bacteria present in the meat will not be destroyed and the surviving bacteria could give your customer food poisoning. In this example, ‘cooking’ is a Critical Control Point (CCP).

18. STAGE No2 : - Determine the Critical Control Point (CCP’s)
Example 2: Cooling Rice.
If recently cooked rice is cooled too slowly, it could give your customer food poisoning. In this example, ‘cooling’ in a food process is a Critical Control Point (CCP).

19. STAGE No2 : - Determine the Critical Control Point (CCP’s)
Example 3: Preparing Raw Vegetables for Cooking.
A person is preparing raw vegetables by peeling and washing them. Is this a critical control point?
Example 4: Preparing Raw Vegetables For A Salad.
A person is preparing raw vegetables for inclusion into a salad bar. Is this a critical Control Point

20. THE CCP DECISION TREE: 4/21/2017 A 'CCP' is a Critical Control Point.
It is a step or procedure at which a control can be applied to prevent, eliminate or reduce a hazard to an acceptable level.
Once a risk assessment has been completed, a number of areas are identified on the flow diagram where there is serious risk to food safety if there were no controls in place to prevent, eliminate or reduce the hazard to an acceptable level.
An acceptable level is a level at which the hazard poses no health risk. An example of ‘reducing’ to an acceptable level is 'pasteurization' of milk. Pasteurization does not kill all bacteria - it is intended to kill all pathogenic organisms but many other organisms survive. Elimination of all bacteria would involve sterilizing the milk at much higher temperatures. The shelf life of pasteurized milk is therefore much shorter than sterilized or UHT milk.
Some examples of CCPs include, for example a cooking process. If we start with a raw food item such as poultry and then this is not fully cooked, there is a risk that Salmonella organisms may not be completely eliminated
Often a long series of decisions go into identifying a CCP.

21. Setting Of Critical Limits at Identified CCP’s
You’ve identified a area in the food process which needs to controlled to ensure food is prepared safely.
You now need to set a “Critical Limit” i.e. what factor needs to be measured and / or controlled to ensure food is safe to eat e.g. time/temperature, concentration of chlorine
An example of a critical limit, may be that already set by law or regulation (such as in the SASC "Poultry must be cooked so that all parts reach a minimum of 165oF (74oC))"

22. STAGE No3: - Implement Effective Controls at the Identified CCP’s
4/21/2017
STAGE No3: - Implement Effective Controls at the Identified CCP’s
In setting any critical limit it must be based on common sense and recognized as
a control which will prevent, eliminate or reduce a hazard to an acceptable level.
A critical limit maybe based upon factors such as:
- Time
- Temperature
- Physical parameters
- Available Chlorine e.g. used to disinfect ready to eat fruit & vegetables
- Preventing Cross- Contamination
Record what CCPs you have introduced onto your HACCP Record Sheet
Critical limits must be scientifically based and recognized as controls that prevent, eliminate or reduce a hazard to an acceptable level. They may be based on regulatory standards, experimental results or surveys. For example a critical limit may be based upon factors such as:
Temperature
Time
Physical Parameters (e.g. size of portion)
Available Chlorine. e.g. used to disinfect ready to eat vegetables.
Preventing Cross-Contamination.
For example, scientific study has shown that bacterial growth speeds up when temperatures increase above 41oF (5°C). Salmonella bacteria will grow from temperatures ranges between 46oF (8°C) to 140oF (60°C). So Critical Limits are below 41oF (5°C) & above 140oF (60°C) or. We should also take into account practical problems such as:
Temperature. Fridge food temperatures vary during the day due to busy catering periods when doors are opened regularly, which can alter the temperature. There are also automatic defrost cycles.
Time. If we place a whole chicken in an oven, bacteria will be killed at the core/centre of the chicken a minimum temperature of 165oF (75°C) for at least 30 seconds is reached. This can be varied to 158oF (70°C) for 2 minutes. But to check this you would have to probe twice. It is safer to aim for the higher temperature.
Physical Parameters. Portion sizes of food can vary considerably. Therefore, a 100g chicken leg at 6cm diameter will take longer to thaw and to cook than a portion half that size.
Other Factors. e.g. Available Chlorine. Fruit & vegetables sanitized in a 100ppm chlorine solution, following cleaning, should be safely disinfected within 10 minutes. If the concentration of the chlorine is reduced to half of that, for the same time, the number of bacteria may not be reduced to safe levels.
Cross-Contamination. The most common cause of food-poisoning is through cross-contamination. Cross-contamination is the spread of bacteria or chemical residue from a source of infection across to the food source. Prevention is by:
Separating Clean & Dirty Processes.
Separating Food Preparation By Equipment
Contingency Planning.
Defrosting
STEP
HAZARDS WHAT COULD GO WRONG?
CONTROL WHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
MONITORING HOW CAN I CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONS WHAT IF IT’S NOT ALRIGHT?
Cooking
Insufficient cooking time.
Survival of bacteria …..
Correct Time for cooking.
Correct temp achieved
……..
No – Additional staff awareness training required by staff
Yes – Temperature checks conducted on every batch.
Temperature results are recorded.
Cooling

23. Monitoring: Can be very simple from using your human senses:
And / or you can use technical equipment:
Whatever method you use to have a successful HACCP program you must physically record the results of your monitoring.

24. Monitoring Must Be: Accurate - Be aware of false or same readings
4/21/2017
Monitoring Must Be:
Accurate - Be aware of false or same readings
Representative – Batch monitoring / product size
Unbiased – Staff should not change results
Competently Done – Conducted by competent / trained staff who know what they are doing and can implement corrective action.
Timely – Carried out regularly and in a timely manner
Supervised – Check the records. Enforce the checks
Monitoring must be:
Accurate. Chiller results that do not fluctuate during a working day should be regarded with suspicion. Monitoring equipment must be accurate and regularly calibrated.
Representative. The frequency of monitoring should be based on how the product is produced. e.g. Raw meat being cooked at the same time & of the same portion size could be done by ‘batch monitoring’, i.e. 1 or 2 samples checked from that same batch. Where products vary in portion size or the time or temperature has varied, then varying products need to be checked.
Unbiased. Staff should not change the results.
Competently Done. Carried out by responsible, trained personnel who are familiar with corrective actions.
Timely. Carried out on a regular, timely manner appropriate to the product.
Supervised. Monitoring reassures the Supervisor that all the safety controls are in place. It is vital that it is enforced. Supervision is therefore critical.

25. HAZARD STAGE No5: - Establish Corrective Action
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HAZARD STAGE No5: - Establish Corrective Action
So you’ve identified a PROBLEM or potential failure in one of your food processes –
What are you going to do to correct it?
1st response – Protect the consumer and deal with the Food
Preventing unsafe food from reaching the consumer is accomplished by preventing the hazard from occurring and by correcting the problem, eliminating the hazard or reducing the hazard to an acceptable level. These procedures must be predetermined before the hazard occurs, providing immediate action if and when a deviation from the critical limit occurs.
These corrective actions must be properly documented.
Exceeding a critical limit does not necessarily mean destroying the product, but taking action to prevent unsafe food from entering the food chain.
2nd response – Deal with the cause. Investigate & identify the cause of the problem & correct it.

26. Examples of Corrective Actions:
In any Corrective Action scenario, you need to ask yourself the following questions:
Example 1. Chicken probed on removal from oven is 69oC (156oF) core temp
What is the problem?
Where / how can it be dealt with?
When will it be dealt with?
Who can deal with it?
Chicken is undercooked
Return it to the oven
WHAT DO YOU THINK ?
Until core temp >75oC (165oF) min 30sec
By Master chef who:
1st - Protects the consumer by not allowing the undercooked poultry to be served to patients.
2nd - Corrects the cause of non-compliance e.g. returns the chicken to the oven for a longer time

27. WHAT DO YOU THINK ? Examples of Corrective Actions:
As before In any Corrective Action scenario, you need to ask yourself the following questions:
Example 2. Delivery of dairy food from local supplier in an un-refrigerated vehicle
What is the problem ?
Where can it be dealt with ?
When can it be dealt with ?
Who can deal with it ?
Milk, yogurts and cream all warm to touch
Prior to receipt of food by the catering unit
WHAT DO YOU THINK ?
Reject delivery & return it to supplier
By Master chef who:
1st - Protects the consumer by not allowing the potentially high risk un-refrigerated dairy products to be used for catering purposes.
2nd - Corrects the cause of non-compliance e.g. rejects delivery & reassess competency of supplier

28. HAZARD STAGE No5: - Establish the Corrective Actions
Your Corrective Actions must be written into your HACCP plan. It is essential that staff are trained accordingly on all these Corrective Actions and know what to do.
STEP
HAZARDS WHAT COULD GO WRONG?
CONTROL WHAT CAN I DO ABOUT IT?
CONTROL ADEQUATE
(Y/N)
IS THIS CONTROL CRITICAL TO ENSURE THE FOOD IS SAFE TO EAT? - CCP? (Y/N)
MONITORING HOW CAN I CHECK?
WHO DOES THE CHECK?
CORRECTIVE ACTIONS WHAT IF IT’S NOT ALRIGHT?
Cooking
Insufficient cooking time.
Survival of bacteria
……….
…………
Correct Time for cooking.
Correct temp achieved
……..
………………
No – Additional staff awareness training required by staff
………..
…………….
Yes – Temperature checks conducted on every batch.
Temperature results are recorded
……………..
…………………
Check core temp >72oC
Complete temperature records
………….
Chef, Master-chef
Cooling

29. HAZARD STAGE No6: - Verify & Review Procedures
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HAZARD STAGE No6: - Verify & Review Procedures
VERIFICATION
“…checking that the safety measures that you have implemented are working correctly..”
i.e. correct temp & time visual checks etc
Verification’ is the process of ensuring that all those matters stated in the HACCP Plan are being put into practice and checking that the system is operating according to plan.
Training Arrangements. Once you have carried out HACCP assessments, you will have identified several procedural changes that you need to introduce, such as monitoring. It is then essential to review the training arrangements of your staff and retrain them accordingly. See Annex D for guidance on drafting a Hospital Food Safety Training Program.
Supervisors have a critical role in carrying out verification and review. The aim is to prevent a problem from occurring rather than having to react to it. i.e. because a HACCP procedure has failed due to poor supervision

30. What else can you see that may be wrong here?…..look…
Check It & Review It?
What else can you see that may be wrong here?…..look…

31. Consider reviewing the HACCP plan when:
4/21/2017
Consider reviewing the HACCP plan when:
Operations Change e.g. new equipment
Consumer Groups Change e.g. new patients, diabetics
Indication of HACCP plan failure e.g. insect found in food or complaints of food being cold
Consider also reviewing the HACCP Plan when:
Operations Change. New equipment provided such as an oven, servery, new model of trolley or a new menu item is being introduced. Even a change to the size of a menu raw item may necessitate a review. e.g. frozen chicken portions or beef portions are increased in size. This will introduce new hazards such as inadequate cooking due to inadequate thawing time.
Consumer Group Changing. i.e. hospital expands with increase in patients or staff . New medical operations or specialty introduced. e.g. diabetes ward.
Indication Of HACCP Plan Failure. e.g. following an outbreak or incidence such as an unexpected allergic reaction to a product, consumer complaint (e.g. hot food is cold, dead insect found in product).
Verification, or review, can be both by internal staff and external personnel (e.g. consultants, appropriately qualified quality assurance staff or infection control specialists).

32. HAZARD STAGE No7: - Establish Records and Documentation Procedures
Use the Hazard Plan & Examples Template Forms (A-N) Located in the Safer Food Better Business Folder
A. Hazard Analysis Forms
B. Approved Hospital Suppliers List
C. Delivery Check Record
D. Fridge Temperature Checks
E. Freezer Temperature Checks
F. Defrosting Temperature/Time Checks
G. Cooking Temperature Records
H. Servery Temperature Records
I. Trolley Temperature Records
J. Training Records
K. Cleaning Schedule
L. Pest Control Records
M. Probe Thermometer Maintenance Records
N. Internal Audit
O. HACCP Diary Planner

33. ANNEX PAGES IN FOOD SAFETY GUIDANCE NOTES
A – Essential Programs Needed Before The Implementation of HACCP
B – Useful Guidelines For Typical Hospital
C – Tips on the Correct Use of Thermometers
D – Food Safety Training Programs

34. HAZARD STAGE No7: - Establish Records and Documentation Procedures
Questions that you constantly need to ask…..
Check your records every daily or weekly. Are your control adequate
Are all your employees trained? Do they understand your recording procedures and what to do if something goes wrong?
Periodically review your HACCP system – any changes needed?
Physically check potentially hazards. Do not assume…
Any new chemicals
being used?
Any customer
complaints?

35. FINALLY…….
ANY QUESTIONS?

36. WHAT NOW! Complete the Hazard Analysis Form
Amend your Policies & Procedures
Amend Monitoring / check forms
Train Your Staff
Revisit Date…….

37. Assignment
Hend Ahmed Ibrahim.

38. Recommended text book
Janet Brown