1	HACCP a food safety concept From farm to table
2	"HACCP is about safety" HACCP is about safety, NOT quality It is pro-active prevention It is based on sound science HAZARD ANALYSIS & CRITICAL CONTROL POINTS
3	"ANALYZE HAZARDS TO FIND CRITICAL..." ANALYZE HAZARDS TO FIND CRITICAL CONTROL POINTS List steps in the process where significant hazards could occur Describe the preventive measures that prevent damage
4	WHAT IS ADULTERATED FOOD? Food is considered adulterated if it contains any poisonous or deleterious substance whether the substance is naturally occurring in the food or is added during the process. THERE ARE 3 TYPES OF HAZARD Chemical Physical Biological
5	Chemical Pesticides Herbicides Cleaning chemicals Maintenance chemicals Production chemical
6	Physical Hazards Foreign objects that end up in the food: Glass metal shavings tools Wood jewelry
7	Biological Naturally occurring in livestock Cross contamination from raw to cooked product Employee hygiene Sanitation practices
8	Pathogen: Salmonella Naturally occurring Feces Common in poultry and swine Lactating utters on cattle Humans Cross contamination
9	Pathogen: E coli 0157;H7 Naturally occurring in intestines Feces Improper handling practices Humans/hygiene Cross-contamination Water supply in fruits and vegetables
10	Pathogen: Listeria Monocytogenes Employee hygiene Separation of raw and cooked products Drains/floors Cooling units and air flow Standing water
11	Is your business safe? Sanitation plan Training in sanitation Receiving practices: temperature/condition Storage General operating procedures Employee hygiene Letters of guarantee on all products and ingredients Material Data Safety Sheets and letter of guarantee on all chemicals Management involvement