HACCP

SUBMITTED TO:- DR. HANY ESSAM

SUBMITTED BY: - BASSEM AYMAN
IBRAHIM HAMDY
ISLAM MUHAMMED
MUHAMMED IBRAHIM
MOSTAFA HAMDY

FACULTY OF TOURISM AND HOTEL MANAGEMENT | Hotel Management department 4th year
English Section

What is HACCP?
A Hazard Analysis Critical Control Point (HACCP)

Food safety system helps you:

Identify the foods and procedures that are most likely to cause
foodborne illness.
Build in procedures that reduce the risks of foodborne outbreaks.
Monitor all procedures to ensure food safety.

History of HACCP
In the early 1960s, when Nasa wanted to send food to the space, they
wanted to make sure that the food that would be sent to space was safe and
as a result of that the idea of HACCP showed up.

Common HACCP Terms

Hazards are:

Micro-organisms that can grow during preparation, storage, and/or

holding.
Micro-organisms or toxins that can survive heating.
Chemicals that can contaminate food or food-contact surfaces.
Physical objects that accidentally enter food.
Risks are the chance that a condition or set of conditions will lead to a
hazard.

The Seven Steps in a HACCP System

The basic structure of a HACCP system consists of seven steps. While
each step is unique, they all work together to form the basic structure of
an effective food safety program.

These steps are as follows:

1. Hazard Analysis.
2. Identify the Critical Control Point (CCP)" in food preparation.
3. Establish Critical Limits (thresholds) which must be met at each
identified Critical Control Point.
4. Establish procedure to monitor CCPs.
5. Establish the corrective action to be taken when monitoring indicates
that a critical limit has been exceeded.
6. Establish procedures to verify that the HACCP system is working.

7. Establish effective record keeping that will document the HACCP

system.

Step 1 Hazard Analysis

The first step in a HACCP system is hazard analysis. This involves identifying
hazards that might be introduced to food production practices. starts with
review of your menu to identify all of the hazardous foods.

foods include:
Meats, Dairy products, Poultry, eggs.
Cooked foods such as beans, pasta, rice, potatoes.
Foods that are not potentially hazardous have a pH less than 4.6, that have
pH greater than 4.6, are potentially hazardous.

Step 2 Identify Critical Control Points (CCPs)

is to identify the critical control points (CCPs) in food production. A critical
control point is an operation in the flow of food which will prevent, eliminate,
or reduce hazards to acceptable levels.

Some examples of CCPs are

Cooking, reheating, and hot-holding.

Chilling, chilled storage, and chilled display.
Receiving, thawing, mixing ingredients, and other food handling
stages.
Product formulation (e.g., reducing the pH of a food to below 4.6 or
the A. to .85 or below).
Purchasing seafood, and ready-to-eat foods where further processing
would not prevent a hazard, from approved sources.

Controlling the temperature of food products throughout the flow of food is

the most essential measure for ensuring a safe food.
The growth of microbes is dependent on both time and temperature. It
commonly takes 4 hours or more in the temperature danger zone for
bacteria to multiply to levels where they will cause foodborne illness.
CCPS in intercontinental Star hotel

CCP
CCP
CCP
CCP
CCP

1
2
3
4
5

Receiving
Cold storage
Defrosting 1-8 c
Sanitation
Heating

CCP 6 Cooling
CCP 7 Reheating
CCP 8 holding

Step 3 Establish the Critical Limit at Each Critical

Control Point
Critical limits should be thought of as the upper and lower boundaries of food
safety. When these boundaries are exceeded, a hazard may exist or could
develop. such as "ground beef must be heated to an internal temperature of
155C (68C) or greater for at least 15 seconds.
each critical limit should be based on information from food regulatory
codes, scientific literature, experimental studies, and food safety experts.

Step 4 Establish procedures to Monitor CCPs

In each food establishment, someone should be responsible for monitoring
critical control points.
to determine whether a critical control point is under control or exceeded its
critical limit.
Monitoring is a critical part of a HACCP system and provides written
documentation that can be used to verify that the HACCP system is working
properly.
If a product or process not meet critical limits, immediate corrective actions
are required before a problem occurs.

Step 5 Establish the Corrective Action

If you detect that a critical limit was exceeded during the production of a
HACCP monitored food, correct the problem immediately. The flow of food
should not continue until all CCPs have been met.

Step 6 Establish Procedures to Verify That the HACCP

System Is Working
The verification process typically consists of two phases. First, you must
verify that the critical limits you have established for your CCPs will prevent,
eliminate, or reduce hazards to acceptable level. Second, you must verify
that your overall HACCP plan is functioning effectively.

Verification procedures may include:

Initiation of appropriate verification inspection schedules.

A review of the HACCP plan.
A review of the CCP records.
Visual inspection of food production operations to determine if CCPs
are under control.
A random sample collection and analysis.

Step 7 Establish an Effective Record Keeping System

That Documents the HACCP System
An effective HACCP system requires the development and maintenance of a
written HACCP plan. The plan should provide as much information as possible
about the hazards associated with each individual food item or group of food
items covered by the system.
The procedures for monitoring critical control points and record maintains
must also be contained in the establishment's HACCP plan.
The amount of record keeping required in a HACCP plan will vary depending
on the type of food processing used from one food establishment to another.

Hierarchy in city star hotel

HACCP team
manager
EAM

Assistant
HACCP team
manager
hygiene
manager

HCCP Team
coordinators

Receiving

Purchasing

Maintenance

Hr

Training