Design a HACCP layout for hotel industry and define CCPs, how many CCPs are there in the complete process of hotel industry and give the reasons why you choose them.
Answers
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety.
So how does it work? Implementing a HACCP system requires that both prerequisite programs and HACCP plans are implemented:
Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product (see examples)
HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product
Let’s examine the steps to developing a solid HACCP plan.
1. Assemble the HACCP Team
The first step is assembling a team of individuals who have specific knowledge and expertise about the product and process. The multidisciplinary team should include individuals from departments such as:
Engineering
Production
Sanitation
Quality assurance
Food microbiology
Don’t forget to include local personnel who are involved in the operation. The team may benefit from outside experts to weigh in on potential biological, chemical and/or physical hazards, bit these experts should serve as consultants not as a replacement for your HACCP team.
2. Describe the Product
First, the HACCP team provides a general description of the food, ingredients and processing methods. Then the method of distribution should be described along with information on whether the food is to be distributed frozen, refrigerated or at ambient temperature.
3. Identify the Intended Use and Consumers
Describe the normal expected use of the food. The intended consumers may be the general public or a particular segment of the population (e.g., infants, immunocompromised individuals, the elderly, etc.)
4. Construct Flow Diagram to Describe the Process
The flow diagram should provide a clear, simple outline of all the steps involved in the process that are directly under the control of the establishment. (The flow diagram can also include steps in the food chain which come before and after the processing that occurs in the establishment.)
The diagram can be a block-type design — it should does not need to be as complex as engineering drawings. Also, including a simple schematic of the facility can be useful for understanding product and process flow.
5. On-Site Confirmation of Flow Diagram
The HACCP team should perform an on-site review of the operation to verify the accuracy and completeness of the flow diagram, and modifications should be made to the diagram as needed. After these first five preliminary tasks have been completed, the following seven principles of HACCP are applied.
6. Conduct a Hazard Analysis (Principle 1)
At this point, the HACCP team conducts a hazard analysis and identifies appropriate control measures. They should list all potential hazards associated with each step. Note: A hazard is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control (i.e. safety concerns, not quality concerns).
The process of conducting a hazard analysis involves two stages:
1. Hazard identification — During this “brainstorming session” stage, the HACCP team reviews the ingredients used in the product, the activities conducted at each step and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers. Based on this review, the team develops a list of potential biological, chemical or physical hazards which may be introduced, increased or controlled at each step in the