Haccp Food Safety Programme

HACCP Food Safety Programme

Introduction

Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This HACCP FOOD SAFETY PROGRAMME provides restaurant and foodservice industry practitioners with an up-to-date, comprehensive food safety training that is designed for owners, managers and employees in the Restaurant business to learn about Food Safety Principles, Personal Hygiene, Cross-contamination, Temperature, Cleaning and Sanitation.

Outcome

At the end of this program, participants will be able to:

- Identify the characteristics of potentially hazardous food
- Identify factors that affect the growth of foodborne pathogens
- Identify the key points of HACCP
- Explain the 7 HACCP Principles
- Identify methods to prevent biological, chemical and physical contamination
- Identify personal behaviors that can contaminate food
- Identify methods for preventing cross-contamination & time-temperature abuse
- Understand HACCP principles for preventing foodborne illness

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No	Topic	Topic Description
1	INTRODUCTION	Welcome learners and icebreaker activities Overview of the programme
2	INTRODUCTION TO HACCP	What is HACCP? Why HACCP is Important? What are the Seven HACCP Principles?
3	EMPLOYEE RESPONSIBILITIES RELATED TO FOOD SAFETY	Do Not Work if Ill Wash Your Hands No Bare-Hand Contact Do Not Cross Contaminate Good Personal Hygiene Potentially Hazardous Food – Time & Temperature Control
4	TEMPERATURE DANZER ZONE	Be Safe – Monitor Time and Temperature Cook All Foods Thoroughly Cold Holding Hot Holding Cooling Food Reheating Wash, Rinse, Sanitize
5	THE FLOW OF FOOD: AN INTRODUCTION	Hazards in the Flow of Food Monitoring Time and Temperature
6	THE FLOW OF FOOD: PURCHASING, RECEIVING AND STORAGE	General Purchasing and Receiving Principles Storing
7	THE FLOW OF FOOD: PREPARATION	Preparation Cooking Food Cooling and Reheating Food
8	THE FLOW OF FOOD: SERVICE	Holding Food Serving Food
9	PRINCIPLE 1: CONDUCT A HAZARD ANALYSIS	Biological Hazards Chemical Hazards Physical Hazards Identify Potentially Hazardous Food – Time & Temperature Control 10Flow of Food Divide Your Menu Items
10	PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS	Critical Control Points Guidelines Steps in Identifying Critical Control Points Food Flow Chart Example
11	PRINCIPLE 3: ESTABLISH CRITICAL LIMITS	Steps in Establishing Critical Limits
12	PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES	Steps in Establishing Monitoring Procedures
13	PRINCIPLE 5: ESTABLISH CORRECTIVE ACTIONS	Steps in Establishing Corrective Actions
14	PRINCIPLE 6: ESTABLISH VERIFICATION PROCEDURES	Steps in Establishing Verification Procedures
15	PRINCIPLE 7: ESTABLISH RECORD KEEPING PROCEDURES	Steps in Establishing Record keeping Procedures
16	SAMPLE OF HIGH RISK POLICIES	Receiving Colour Coding Cutting Boards & Knife Hot and Cold Food Holding Personal Hygiene & Hand Washing Thawing Food Labeling & Storage Dishwasher & Glass Washer Machine Internal Cooking Temperature, Chilling Hot Food and Re-heating of Food Preventative Maintenance and Housekeeping

Expert

Roy Cheng

Armed with a Master in International Hospitality Management from University of Toulouse, France, Roy brings with him 25 years of diversified experiences in the hospitality industry. He has been involved in the field of hotel management, food & beverage, training and development, and consultancy. Roy has been awarded the Certified Hospitality Trainer designation by the Educational Institute of the American Hotel and Lodging Association. Roy is currently representing Malaysia as the ASEAN Master Trainer for Food & Beverage Services Division certified by William Angliss Institute of Australia. Roy was the Director of People Development & Quality for a large integrated 5 Star resort in Malaysia and as Vice President of Education & Training Development of the Malaysian Food & Beverage Executives Association (MFBEA). He is currently appointed by the Ministry of Tourism as the member of the inspection team for the Malaysian Star Rating of Hotel. Roy is also the consultant trainer for the Malaysian Association of Hotels Training and Education Centre (MAHTEC). Roy has been certified as ServSafe Instructor and Proctor for the National Restaurant Association Educational Foundation (NRAEF) of USA and also a certified trainer for Basic Food Handler programme accredited by the Ministry of Health Malaysia.