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GMP and HACCP in restaurants

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Title: HACCP 101 Author: IMS Last modified by: julia.wood Created Date: 3/27/2006 9:37:47 PM Document presentation format: On-screen Show Other titles – PowerPoint PPT presentation

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Title: GMP and HACCP in restaurants


1
GMP and HACCP in restaurants
  • ComeniusSchool Development Project

Stella Maris
Srednja šola Zagorje
2
What are GMPs?
  • Good Manufacturing
    Practices
  • Good manufacturing practices (GMPs) lie at the
    heart of quality.
  • GMPs comprise a variety of practices that ensure
    quality

3
What is HACCP?
  • Have A Cup of Coffee Pray???
  • (Dr. Jeannie Sneed, Iowa State)
  • NO it means
  • Hazard
  • Analysis
  • Critical
  • Control
  • Points

4
HACCP
  • Its a big name, that seems to be scaring a lot
    of people, but what it means to us in Food
    Service is
  • A food safety program that must be based on HACCP
    guidelines.
  • A properly designed and monitored system that
    ensures the products we serve and the
    preparation, storage and holding of those
    products is done in the safest possible way.

5
History
  • HACCP was first introduced in the 1960s at the
    start of the space program. NASA used it first
    and then it was introduced into the other
    commercial areas Pillsbury and food
    manufacturers.

6
Why?
  • Entrepreneurs must use an HACCP system or a food
    safety system
  • It provides a defense for us, against complaints
    and legal action.
  • It focuses on food and places the responsibility
    on Food Service Employees to serve safe food to
    the guests.
  • It raises our professionalism to the next level.
  • HACCP is a good thing, its a preventative
    program!!

7
HACCP 7 Key Principals
  1. Identify hazards
  2. Identify critical control points
  3. Establish critical limits (time) for each control
    point.
  4. Establish Procedures to monitor the critical
    control points.
  5. Establish corrective actions to be taken when
    monitoring shows that a critical limit has not
    been met.
  6. Establish procedures to verify that the system is
    working.
  7. Establish record keeping procedures to properly
    maintain documents of the HACCP system.

8
The building blocks of a HACCP program
9
Food-Borne Illness
  • Official definition of a food-borne disease
    outbreak is when two or more cases of a similar
    illness result from eating a common food
  • Each year in Europe 6.5 to 33 million of cases
    -Cost estimation tens of billions of Euros.
  • Most food-borne illness results from
    micro-organisms.
  • Customers can do their part in reducing the risk
    by focusing on four critical steps
  • Clean wash hands and food contact surfaces
  • Separate Dont cross contaminate
  • Cook to proper temperatures
  • Chill refrigerate promptly

10
Hygiene Code for Hotel and Catering
  • The code is a simplified system specific to the
    branch of industry for which the HACCP was
    designed.
  • All current processes applied to the Hotel and
    catering industry are included in the Hygiene
    code.
  • If caterers act in accordance with the procedures
    described in the hygiene code, they are acting in
    accordance with the law.
  • The complete code can be downloaded from this
    website.

11
Product liability
  • Advise is to work according the Hygiene Code in
    relation to product liability.
  • If a customer became ill after visiting your
    establishment and holds you liable, you have to
    respond.
  • With the application of the Hygiene Code you can
    show that you have done what the law required
    from you.
  • You can only do that if you have written down all
    hygiene data and kept them.

12
Advantages
  • In the short term
  • A better product.
  • Better process control.
  • Better monitoring of raw materials.
  • Clearer insight into your organization.
  • Evidence in connection with product liability.
  • In the long term
  • Tasks, functions and responsibilities become
    clearer.
  • Everyone is made to feel personally responsible.
  • Trust in your firm will increase
  • Evidence in connection with product liability.

13
This course
  • Will enable you to highlight any health risks
    that the preparation of products might present
    for your customers.
  • These could arise from the moment you receive raw
    materials up to and including when you clean up.
  • Will also give you some information about
  • History of food safety and HACCP
  • building, construction and equipment
  • Micro- and macro-organisms

14
Chapters of this course
  • Chapter 1 Introduction European guidelines
    and Hygiene Code
  • Chapter 2 History of HACCP
  • Chapter 3 Micro- and macro-organisms
  • Chapter 4 Building and construction the
    kitchen
  • Chapter 5 Building and construction other
    departments
  • Chapter 6 Small kitchen materials
  • Chapter 7 Kitchen equipment
  • Chapter 8 Personal hygiene
  • Chapter 9 Purchasing
  • Chapter 10 Storage
  • Chapter 11 Waste disposal
  • Chapter 12 Quality and food safety
  • Chapter 13 Preparation
  • Chapter 14 Presenting and serving
  • Chapter 15 Party catering
  • Chapter 16 Product development

15
The end Chapter 1 - Introduction
Made by the Comenius team Stella Maris
Merksem Belgium
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