Revise HACCP & Quality Control, assurance

Transcription

1 Revise HACCP & Quality Control, assurance

2 Keywords Risk assessment-looking at what might cause a problem Hazard-something that could cause harm Control-a way or preventing or minimising the hazard HACCP-the system used to identify and control hazards in food production Quality assurance-the manufacturer can guarantee the standard of the product Quality control- the checks that make sure the standard of the product is consistent

3 HACCP HACCP is a food safety management system which identifies and controls hazards at critical control points so minimising the risk of food poisoning or food complaints and ensuring safer foods

4 HACCP Hazard Analysis Critical Control Point

5 Hazard: Identify the hazard Analysis: analyses the hazards to see if they are high risk and critical. Critical: works out what control would reduce the risk of each hazard happening. Control Point: identifies the action to take if a control is not working.

6 Risk Assessment involves thinking about: What hazards could occur When the hazards could occur Preventing hazards occurring by putting controls in place for example, checking the temperature of the meat when it is delivered to the factory (using a TEMPERATURE PROBE). HACCP: HACCP is a risk assessment system that works out what the hazards are, when the hazards could happen, how probable the hazards are and how they can be prevented.

7 .. What are Food Hazards: Physical hazard - foreign materials can cause injury to the consumer. These could come from metal or plastic from factory machinery, or natural hazards like bones in fish, or human hair or nail Chemical hazard - potentially dangerous chemicals like cleaning fluids or pesticides contaminate food. These could cause severe illness. Biological hazard - foods become dangerously infected by bacteria which might lead to food poisoning. Symptoms of food poisoning can include diarrhoea, vomiting, headaches and fever

8 HACCP (Hazard Analysis Critical Control Point) Hazards and how to prevent them from occurring- Flow of work (At each stage potential hazards can occur) Control Purchase of food Receipt of food Storage of food Preparation of food Cooking of food Cooling Hot-holding Reheating Chilled Storage Serving Buy from a reputable supplier Checking deliveries - for temp, chilled food/ ambient food? Correct storage dry, chilled, frozen? To avoid contamination how? Cooking thoroughly (Above 72 Deg C for minimum 2 minutes) Cool through the danger zone as quickly as possible (5-63 degrees C) Above 63 degrees C Not for high risk groups (Above 63 degrees C) Between 1 and 5 degrees C (fridge temperature) Obey the 4 hour rule for cold food & the 2 hour rule for hot food.

9 How does a food manufacturer produce safe, identical products time after time? Welcome to the home of Exceedingly Good Cakes! Since they first appeared all those years ago, Mr Kipling's exceedingly good cakes have won the hearts of the country. Mr Kipling has been creating cakes with the same thought and attention to detail ever since, ensuring he retains his title as number 1 cake brand, one he has held since 1976.

10 What is Quality Control Quality assurance (QA) guarantees that food meets a clear, consistent set of standards. At key stages in production there should be quality control checks so manufacturers are alerted to any problems. Checks can be done by hand or by computer.

11 Quality control checks weight checks to make sure the product is the required weight visual checks to make sure it looks the way it should temperature checks to make sure it is being kept at an appropriate temperature ph checks to make sure the food has the correct acidity/alkalinity microbiological checks to make sure bacteria are not at harmful levels chemical checks to guard against chemical contamination metal checks to guard against contamination by metals (usually at the packing stage, using a metal detector) organoleptic checks to check flavour, texture and aroma by sampling the food product

12 Watch the video tesize/design/foodtech/productdevel opmentrev4.shtml

13 How can you control the safety and the quality of your product? Think about:- personal & food hygiene storage and cooking temperatures shape, size and consistency (thick/thin) colour, texture, flavour, appearance