Stepping into Management Knowledge

Food Safety Training

3.25

THE PRINCIPLES OF HACCP EXPLAINED

PURPOSE OF THE TRAINING EXERCISE: To ensure that all team members understand the principals of HACCP and how compliance is achieved.

TRAINING REFERENCE:  Safety Policy Ref. 6.2 Hazard Analysis and Critical Control Points (HACCP)  Business Records

TRAINING METHOD: Explanation, questioning and a practical exercise

EXPLAIN TO THE GROUP:  Food safety laws are designed to protect consumers from illness and harm. These legal requirements can only be met by complying with a food safety management system. The system most commonly used in food retailing and the one used by MAB is called HACCP (pronounced “HASSAP”) and stands for Hazard Analysis & Critical Control Points.

 HACCP is a recognised system used to assess food hazards; introduce appropriate controls and monitor and maintain set standards.

 By applying the principals of HACCP to every stage of our menu and delivery, storage, preparation, cooking and serving our food, we can minimise the threats to food safety.

 Food Hazards can be biological, chemical or physical. Biological is associated with food poisoning; chemical can be metal poisoning but is more usually associated in our business with cleaning chemicals and physical is associated with foreign body contamination.

ASK QUESTION TO GROUP: Think about the food storage, preparation and cooking activities in our kitchen and give me some examples of hazards, (or bad practices), that could make the food unsafe to eat due to biological, chemical and physical reasons? CONFIRM CORRECT ANSWER: There should be many examples given. Here are a few:  Food past the Use by Date  Delivery temperatures too high allowing bacteria to grow  Cook temperatures not high enough and therefore not killing bacteria  Pests in the kitchen spreading germs  Hot holding temps incorrect allowing bacteria to grow  Cleaning chemicals getting into food  Inadequate personal hygiene habits, spreading bacteria or viruses jewellery/packaging getting into food  Fridge or freezer temperatures too high allowing bacteria to grow.  Wrong dilution rates for sanitisers.

Safety Assurance March 2016

Food safety 3.25