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Practical Food Safety Guidelines: From Hand Washing to HACCP

BY Clarice Oelofse

We are often are asked for “practical advice w.r.t. food safety and HACCP”. If you are a consumer: Do not frequent dodgy restaurants and equally sinister take away outlets. If you are a producer of some sort, let’s take you on a quick journey, starting with Hand Washing, and ending off with HACCP.

 

Before you start working with food:

  • Always wash your hands
  • Wear clean clothes
  • Wear an apron if handling unwrapped food
  • Tell your manager if you have vomiting or diarrhoea and do not work with food
  • Remove your watch and jewellery
  • Tie hair back and wear a hairnet

When you are working with food:

  • No smoking
  • No eating or drinking
  • Avoid touching your face, coughing or sneezing over food
  • Cover cuts with brightly covered waterproof dressing

Tips on how to wash your hands effectively:

  • Wet your hands thoroughly under warm running water and squirt liquid soap into your palm
  • Rub your hands together, palm to palm, to make a lather
  • Rub the palm of one hand along the back of the other and along the fingers
  • Repeat with the other hand.Put your palms together with fingers interlocked and rub in between each of the fingers thoroughly
  • Rub around your thumbs on each hand and then rub the fingertips of each hand against your palm
  • Rinse off the soap with clean water and dry your hands thoroughly on a disposable towel.
  • Turn off the tap with the towel and then throw the towel away

We can therefore see that  these basic mandatory steps are not  “HACCP”. These pointers technically fall under the “Personal Hygiene” GMP. In a nutshell, if you want to go “HACCP”, this is what you are in for (remember this is just the diagram, not the manual).

 

 

 

Column 1

 

Column 2

 

 

Column 3

 

Column 4

 

Column 5

 

Column 6

 

CCP/DAP

 

 

HAZARD/DEFECT

PREVENTATIVE MEASURES

 

CRITICAL LIMITS

 

MONITORING

 

CORRECTIVE ACTION

 

RECORDS

 

What

 

How

 

Frequency

 

Who

 

CCP 1

(Receiving)

 

 

 

 

 

CCP 2

(Receiving)

 

 

 

 

 

CCP 3

(Metal)

 

 

 

 

 

 

 

(Bio)chemical:

 

 

 

 

 

 

(Bio)chemical:

Trace element (Eg) in product

 

 

 

 

Metal pieces from random place

 

 

 

 

ABC

 

 

 

 

 

 

 Sampling every batch

 

 

 

 

 

Inspection of all random example. Preventative maintenance on all XYZ Example

 

Nil acceptance of product without HACCP documentation

 

 

Max. Mean average of trace elements in product

 

 

 

Zero chipped surfaces.

 

Product

HACCP documentation

 

 

 

 

Eg. levels of incoming example

 

 

 

 

Metal pieces

 

Documentation to accompany product

Delivery

 

 

 

Composite sample product laboratory.

 

 

 

 

Visual inspection

surfaces

 

Per delivery

 

 

 

 

 

 Prior to exporting of the batch.

 

 

 

2 x per day

 

QA Manager

 

 

 

 

 

Designated QA inspector.

 

 

 

 

Designated QA Inspector/ & Production Supervisor

 

Reject

Supplier Delivery

 

 

 

 

Reject, do not sell.

 

 

 

 

 

Stop production and reject suspected contaminated production.

Rectify Issue.

 

Form ABC

 

 

 

 

 

 

Lab test report and corrective action form

 

Form Example 1, Form Example 3 from Inspection

 

Don't get too stressed, it is a process, and should be treated as such - break it down into small, manageable steps. Good luck, and give us a shout if you need help.

 

 

  

 
 June 20, 2014
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Food Safety
Clarice Oelofse

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