AN EXPLANATION OF HACCP

HACCP

HAZARD ANALYSIS CRITICAL CONTROL POINT

DEFINITION OF HACCP:               

HACCP stands for HAZARD ANALYSIS CRITICAL       

CONTROL POINTS which is a food safety system

that identifies food safety hazards (either

microbial, foreign physical objects or chemical)

and looks at how your business controls the

hazards to ensure that you produce safe food.

FOOD ACTS: WHAT ARE THE

MAIN CHANGES?

The food hygiene standards and the proposed amendments

to uniform State & Territory Food Acts will require food

businesses to:

n adopt food safety programs which are based on the

principles of HACCP system

n ensure that all staff & supervisors have the competencies in

food hygiene suitable to their work activity, within twelve

months after publication of the law;

n adopt food hygiene practices that encourage the safe

handling of food; and

n abide by provisions that apply to the design and

construction of premises and equipment.

 How will it affect me and my business?

Your food business food safety program me 

could include:-

·         Temperature Control

·         Personal Hygiene

·         Pest Control

·         Calibration of measuring devices

·         Cleaning and Sanitation

·         Training of Staff

Appropriate food premises and equipment

 Critical Temperatures for food

·         Food Deliveries - Perishable (ie: fresh food) ² 5°C

·         Frozen < -18°C

·         Food Storage - Fridges/Cool rooms ² 5°C

·         Freezers at -18°C

·         Thawing - Should be in temp. control ² 5°C

·         Cooking - Minimum 80°C

·         Cooling - High risk foods should be cooled within 4 hrs to a temp. ² 5°C

·         Reheating - Core temperature at >70°C for 2 mins

·         Display - Cold foods below 5°C

·         Hot foods above 60°C

·         Danger Range - From 5°C to 60°C

·         Minimize time food is exposed to these temperatures!

 Pest control: Food Pests are after Food

·         Maintain Good Housekeeping

·         Regular cleaning procedures

·         Check entry/exit points

·         Cover all food - do not leave it out

·         Consider professional pest control

Personal Hygiene:

·         High standards are required by all food handlers

·         It means that you and your staff must have:

·         Clean work wear and protective clothing & head wear

·         No Smoking around food

·         Wash hands regularly when handling food

·         Cover up all cuts and open wounds

·         Keep away from food areas if you have symptoms of food poisoning