HACCP

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HACCP CRITICAL CONTROL POINT TRAINING
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• What Type of Program is HACCP?

• HACCP (Hazard Analysis Critical Control Point)
  is a food safety program which takes a
  preventative approach to food safety. HACCP
  identifies specific Hazards and measures
  (Critical Control Points) to control the hazards
  up front before any product is produced.

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HACCP Critical Control Point Training

• DEFINITIONS

• Hazard Analysis An evaluation of ingredients
  and processes where Hazards (Biological,
  Chemical, Physical) are identified and assessed.

• Critical Control Point (CCP) is a step at
  which control can be applied to prevent a food
  safety hazard or reduce it to an acceptable level.

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Hazards
Chemical cleaning chemicals, lubricants,
pesticides, allergens, etc.
Physical glass, metal, wood, plastic, etc.
Microbiological, Biological bacteria, mold,
parasites, etc.
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HACCP Critical Control Point Training
Maplehurst Bakeries Critical Control Point

• Metal Detectors using to control physical
  hazards. (Metal).

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HACCP Critical Control Point Training

• For All Critical Control Points The Following
  HACCP Principles Must Be Met

• Monitor CCPs must be monitored to ensure they
  are controlling the Hazard they are intended to
  control.

• Corrective Action There must be established
  corrective actions to take when monitoring
  indicates a CCP is not under control and/or a
  Critical Limit has been reached.

• Verification There must be a step to verify
  that the monitoring and corrective action for
  CCPs is working and taking place.

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HACCP Critical Control Point Training

• Operational Procedure For The Metal Detector CCP

• Monitoring The metal detector is tested every
  hours by running the target size test items
  through the center of the metal detectors
  aperture.

• Corrective Action If any of the test items do
  not detect and/or reject 100 of the time and/or
  if a detection occurs, a Line Supervisor and
  Quality should be contacted immediately to
  determine corrective action (more detail on the
  next two slides).

• Verification Quality is required to check the
  detector twice per day and both quality and the
  Line Supervisor must review the HACCP Document
  (Metal Detector Log) for accuracy.

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HACCP Critical Control Point Training

• Operational Procedure For The Metal Detector CCP
  (Continued)

• Corrective Action
• If any of the test items do not Detect 100 of
  the time

• Notify the Line Supervisor who will notify
  Quality.

• Stop the line until the detector can be made
  fully operational (detects and rejects all test
  items 100 of the time).

3. Contact Quality and/or Maintenance to make
adjustments to the detector which will insure for
detection of all test items 100 of the time.
4. Hold product back to the last good check and
until the detector is adjusted and verified to
detect all specified test items (Ferrous,
Non-Ferrous, and 316 Stainless) 100 of the
time.
B. If any of the test items do not Reject 100 of
the time

• Notify the Line Supervisor who will notify
  Quality.

2. Verify test item detected. If not, refer back
to A. above.

• 3. Stop line if reject cannot be made functional.

• 4. If detections have occurred hold product back
  to last good check.

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HACCP Critical Control Point Training

• Operational Procedure For The Metal Detector CCP
  (Continued)

• Corrective Action
• C. If the detector detects on its own

• One to Two pieces of metal found in a 8 hour time
  period

• Notify the Line Supervisor who will notify
  Quality.

• Line Supervisor must lead an investigation to
  determine and eliminate the source of metal.
  Corrective action must be documented on the
  foreign material log in the lab.

• Investigation will determine if product needs to
  be placed on hold and next course of action.

2. Three or more pieces of metal found in a 8
hour time period

• Follow same course of action as above.

• Stop Line.

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HACCP Critical Control Point Training

• Critical Control Point Documentation Procedures

• Use Ink

• Fill in identifier info. (line, shift, production
  date)

• Time of check (use real time)

• Results of check (Salt, temperature,
  detected/rejected, screens intact)

• Document Corrective Actions

• Make corrections with a single strike through

• Sign, date, and fill in the time the document was
  reviewed (Monitor) and verified (Team Leader). At
  this point, by signing and dating, you are
  indicating the document is totally complete and
  accurate.