1. HACCP – What is It? Food Safety Management

2. 22 Nov 07HACCP2 Food Safety - is it expected? Your customer/consumer expects that your product is Free from microbial contamination free from insect/rodent contamination free from pesticides / chemicals free from physical hazards Groceries

3. 22 Nov 07HACCP3 What Causes Food Safety Incidents direct causes include biological / physical / chemical hazards indirect causes are the result of managerial and employee deficiencies company needs to address changes in people’s behavior to prevent reoccurrence → have the right attitude!

4. 22 Nov 07HACCP4 How can We Achieve Better Food Safety in our Product Think about the best way to do things right Implement a HACCP plan that protects food going through our plant Tackle underlying causes of food contamination Have a clean and sanitary environment

5. 22 Nov 07HACCP5 Why do we worry about Food Safety? Consumers / buyers / governments demand that we produce safe food Recalls are expensive → can cost jobs We can get sick our families: children, parents - not some unknown person in a far away place

6. 22 Nov 07HACCP6 How do we achieve food safety in our product? Be aware of food hazards Biological / chemical / physical Keep out / minimize food hazards Develop system to ensure food safety in product

7. 22 Nov 07HACCP7 Managing Food Safety Managing Food Safety is most effectively done through the implementation of a HACCP system utilizing documented references to meet the requirements of BC CDC BC CDC Abbattoir Code of Good Practices National Meat Code

8. 22 Nov 07HACCP8 Brief history of HACCP HACCP was developed by Pillsbury for the NASA space program in the 1970 ’ s Codex Alimentarius (FAO) has developed it for international use Canada refined it in 1992 as the Food Safety Enhancement Program (FSEP)

9. 22 Nov 07HACCP9 Hazard Analysis What are Hazards? Where can they be found? How can they be controlled? Critical Control Points How do we control hazards? CCPs – measuring product acceptabilty CCPs Prerequisite Programs – creating an environment to produce safe product What is HACCP?

10. 22 Nov 07HACCP10 Food Safety Hazards Potential hazards can include: Biological Microorganisms: bacteria / yeasts / molds / viruses insects Chemical Cleaners Lubricants / fuel / hydraulic fluid / coolants pesticides Physical Glass / plastic / wood / rocks Metals

11. 22 Nov 07HACCP11 What is a food safety management system? A food safety mgt system helps the process & people to produce a safe product by controlling hazards A food safety mgt system needs: Effective procedures Delegated responsibilities Trained people

12. 22 Nov 07HACCP12 What are the components of a food safety program? Programs supporting food safety in the following areas: Sanitation and Pest Control Preventive Maintenance Traceability / Recall Program Making employees more knowledgeable Employee Training Doing things right the first time Standard Operating Procedures Policies

13. 22 Nov 07HACCP13 Food Safety Management System Good Manufacturing Practices (GMP) / Prerequisite Programs  must-do / should-do Operational controls and Standard Operating Procedures (SOP) HACCP Plan(s) for product(s) Critical Control Points (CCP)  must do Review / verification procedures Self-inspection or audit Government inspection or audit

14. 22 Nov 07HACCP14 What are Prerequisite Programs? They are the foundation of a food safety management system: 1. Premises 2. Transportation and Storage 3. Equipment 4. Personnel 5. Sanitation and Pest Control 6. Recall / Traceability

15. 22 Nov 07HACCP15 Having effective Prerequisite Programs Well maintained premises Proper receiving / storage / shipping practices Sanitation and pest control programs Well maintained and correctly operated equipment Properly trained employees Tracking/Recall program

16. 22 Nov 07HACCP16 Critical Control Points (CCP) Control Point - A step in the process where the product can be stopped and a measurement taken Critical Control Point Measurement is taken to determine if product is acceptable or not Has corrective actions that: Bring the process back to acceptablity Takes care of product that is unacceptable

17. 22 Nov 07HACCP17 What is FarmCrest doing about HACCP? Developing a HACCP-based plan for each product with CCPs Developing Prerequisite Programs Providing employee training

18. 22 Nov 07HACCP18 HACCP and the employee Observe Good Manufacturing Practices Know Critical Control Points Who is responsible? Why is it a CCP? Monitoring procedure Frequency of monitoring Keep records as required

19. 22 Nov 07HACCP19 Responsibility for record review Plant management / supervisors Government inspectors

20. 22 Nov 07HACCP20 Next steps Know your job Work together with supervisors and inspectors – be part of the HACCP team Follow written procedures Prove it !