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Hazard Analysis - Food Safety

A step by step guide to HACCP UK

Richard Ward

on 20 September 2018

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Transcript of Hazard Analysis - Food Safety

Hazard Analysis and Food Safety:
Richard Ward - Bournemouth University

Food Safety Legislation
the Food Safety Act 1990 - More administrative these days

The Food Hygiene (Wales, NI, England, Scotland) Regulations 2006.
These regulations were formed from European Community Regulation 852/2004

These regulations are enforced by the The Food Safety & Hygiene Regulations 2013 (SI 2013/2996) and parts of the Food Safety Act 1990.

Also Consider:-

The Food Information Regulations 2014 - EU Food Information for Consumers Regulation 1169/2011
What the law says
Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.
Proprietors obligation HACCP
A proprietor of a food business is required to establish a preventative control system based upon the 7 principles of HACCP and monitor its effective implementation at all times. (Food Safety Regulations, 2013)
(based on the HACCP principles):

conduct a hazard analysis

determine the critical control points (CCP)

establish critical limits

establish monitoring procedure to control the CCP's

establish corrective action when monitoring indicates the CCP is not controlled

put in place procedures for verification/confirm that the HACCP is working effectively

retain documentation for all procedures and records

review the HACCP plan at regular intervals.
What are CCP's
CCP’s are the stages of the business process’s where the hazards must be controlled for the food to be safe to eat.
Establishment Documentation and record keeping
Helpful Sources
SFBS (Safer Food Better Business)

Safe Catering - your guide to HACCP

Forward Planning
HACCP: Hazard Analysis Critical Control Points.
A food safety management system involving several clearly defined steps to reduce to an acceptable level or eliminate the chances of a HAZARD occurring.
What is a Hazard?
HACCP is a widely accepted food safety management system, which can be easily adapted to suit all types and size of food business.

Its concept focuses on the prevention of food safety problems before they occur and is accepted by international authorities as the most effective means of controlling food-borne diseases.
Food safety is ultimately a management responsibility (Sprenger,2013)
But what does this mean in reality?
Conduct a hazard analysis
Identify the hazards
Identify the steps at which hazards may occur
Decide which hazards are significant
Determine measures to control hazards
Establish Critical Limits
Defines acceptable from unacceptable
Must be objectively measurable
Target levels and tolerances
Preventing a breach of a critical limit
Monitor Control Measures at CCP's
Must permit rapid detection and correction
What : Critical/target limits are
How: To undertake
Where: it should be undertaken
When: it should be undertaken by
Who: is responsible
Establish Corrective action
What happens if a breach occurs?
Deal with affected products
bring breach under control
Clear management chain to prevent delays in action
Establish Verification Procedures
Due Diligence!!!!
HACCP - Where did it come from?
1960's Joint venture by NASA and US Army.

Intended for use within the space program
Implementation of HACCP
Assemble and train the team: Define team responsibilities, define terms of reference and scope of study, group products;
Describe the products or processes
Identify intended use
Construct a flow diagram
Validate the flow diagram
icro-Biological (
Bacteria, toxins, viruses, moulds, parasites
You Tube 2012a
Additional to the monitoring process
Obtain evidence of effectiveness
Usually involves auditing against the HACCP plan (ISO9001)
Ensure flow diagrams are still valid
Amount required depends on size and type of organisation and risks involved.
Helps with due diligence
HACCP plan
CCP Monitoring activities
audit reports
customer complaints
calibration of instruments
prerequisite programme monitoring activities
Records should be signed and dated by individual carrying out monitoring and countersigned by supervisor
Review Regularly
Reviews may be required if:

raw ingredients are changed - fresh v frozen
change in recipe
equipment changes
packaging or distribution changes
a complaint is received
illness occurs
A hazard is something that should be considered as any objectionable matter either in or on food which would make it harmful if consumed.
Example HACCP Plan
The HACCP Plan describes the procedures involved in implementing the HACCP Principles
Legal defense against a charge under the above regulations.
taken all reasonable precautions and exercised all due diligence to avoid the commission of the offence by himself or a person under their control.
Davies, B. Lockwood, A. Alcott, P. and Pantelidis, I. 2012. Food and Beverage Management (5th edn) Oxford: Routledge
European Parliament (2004) EU Directive 852/2004, Brussels: EUP
Knowles, T (2012) Food Safety in the Hospitality Industry, Oxford: Butterworth-Heinnemann
McLauchlin, J and Little, C (eds)(2007) Food Poisoning and Food Hygiene, (7th edn) London: Hodder
Sprenger, R. A. (2013) Hygiene for Management: a text for food safety courses, (18th edn) Doncaster: Highfield publishing
Sprenger, R. A. (2016) Hygiene for Management: a text for food safety courses, (20th edn) Doncaster: Highfield publishing
United Kingdom (2006) Food Hygiene (England, Scotland, Wales, N. Ireland) Regulations 2006, London :HMSO
You Tube, 2012a. The food safety environment,[online] available at; http:// www.youtube. com/watch?v=aiHijw5 Motc [accessed 15 November 2017]
Youtube, 2012b. Food Hygiene rating scheme, [online] available at; http:// www.youtube .com/watch?v=eMkH18rFJpQ [accessed 15 November 2017]
Sprenger, 2016
You Tube 2012b
Must not sell (or keep for sale) food and beverages that are unfit for people to eat.
Must not sell food or beverages that are not what the customer is entitled to expect, in terms of content or quality.
Must not cause food or beverages to be dangerous to health.
Must not describe or present food in a way that is false or misleading.

To ensure if a breach occurs, it is rectified immediately.
Preventing accidents and food poisoning in food service establishments is essential.

It is necessary to assess any possible hazard/risk and decide on what action is to be taken.

Assessment should be on a regular basis with regular and random checks to observe standards are maintained
The outcome of assessment should be that any potential hazard/risk can be classified under four levels

- safe conditions and measures in place
Some Risk
- acceptable risk - safely measure must operate
Significant Risk
- Requires immediate attention
Dangerous Risk
- requires cessation of the process or disposal of unsafe food or discontinuation of equipment
Whilst there are many hazards/risks in an operation this session will concentrate on food safety risk as the process can be applied to all risks
The food Information regulations say you must provide information to customers on any of the 14 (specified) allergens used as ingredients in foods you make and sell.

Remember management of a customers allergies is essential - there are many ways to meet the requirements of regulations - you need to decide on the best way for your business and ensure it is functioning correctly!!! from preparation to consumption.

Failure to comply is a criminal offence and may result in a fine - £5,000 but can convert into a fine of any amount (Section 85 Legal Aid, Sentencing and Punishment of Offenders Act 2012)
14 (Specified)Allergens?
Cereals containing Gulten
Sulphur Dioxide (Sulphites)
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