HACCP training plan for catering professionals
This training plan can be used for agents, managers and all those involved in the HACCP approach in out-of-home catering.
It can be cut into a slide to be presented.
What is HACCP? What does the law say?
HACCP stands for Hazard Analysis Critical Control Point. This means that the HACCP method was originally designed to limit the risks of contamination in out-of-home catering (communities, restaurants open to the public, any catering or food preparation activity aimed at the public, etc.).
The excerpt from the original text dating from 1997 is interesting in that it provides the legislator's perspective on both the objective and the means. The text has undergone numerous modifications since then, but it is essential to understand the origins of the approach to properly implement HACCP in your establishment.
These three articles provide the main guidelines that professionals should follow to effectively implement a hygiene protocol that complies with HACCP.
The 3 articles to remember for HACCP
"ARTICLE 10 - In order to limit any risk of contamination , the premises in which foodstuffs circulate and all their equipment must be kept clean and in a good state of permanent maintenance. In premises where foodstuffs are handled, prepared or stored unpackaged, the use of sawdust and dry sweeping are prohibited, as is the use of any unsuitable cleaning or disinfection process.
ARTICLE 12 - A cleaning and disinfection plan for all premises , including changing rooms and toilets, and equipment is defined in writing in a clear and precise manner , in accordance with the provisions of Article 5. For each piece of equipment and the different parts of the premises, this plan includes at least the following information..."
"The frequency and times of day at which the various cleaning and disinfection operations are carried out.
The precise operating procedure includes, for each product used, the dilution, the temperature of use, the application time and the need for possible rinsing.
The person responsible for cleaning and disinfection operations for each sector
The means put in place to verify the effectiveness of the plan"
"ARTICLE 13 - Dangerous substances and preparations, in particular insecticides, rodenticides and disinfectants, must be stored in lockable storage areas or cabinets, clearly identified and specially designated for this purpose. Maintenance and cleaning products and equipment must be stored in a cabinet or room specially designated for this purpose.
The methods, equipment, materials and products referred to in this article must not under any circumstances constitute a risk of pollution of foodstuffs."
How to practically implement HACCP in your establishment?
Each establishment sets up its own procedures which can be summarized in an 8 action plan
1° Establishment of a manager (supervision)
2° By risk assessment (specific to each establishment)
3° By determining critical points
4° By the methodology implemented for the control of critical points (Procedure)
5° By setting up surveillance (control)
6° By implementing corrective action
7° Verification of the effectiveness of the HACCP system
8° By setting up documentation
HACCP in 3 sentences is:
- Write down what needs to be done
- Do what has been written
- Check that what was written was done
Risk factors in catering
Risk factors in catering are known as the 5M rule (because the 5 risks begin with the letter M) or Ishikawa diagram.
ISHIKAWA Diagram or Rule of 5 M
Material - Material - Environment - Method - Labor
MATERIAL: Meat, fish, vegetables => Risk of secondary intake
MATERIAL: Passive vector, source of germs without maintenance
ENVIRONMENT: The premises, equipment, ventilation
WORKFORCE: Staff hygiene
METHOD: Do not encourage contact between different materials
Identification of risks in catering
-> The service?
-> The preparation?
-> The middle?
-> Access to the kitchen? Regulate access to the kitchen. The kitchen area is not a windmill and must be considered a sensitive area, even a "sanctuary." Even a technician coming to work on your dishwasher, your oven, etc., must be equipped to ensure hygiene (overshoes, hairnet, disposable gown, etc.)
-> Your hands? We all know that hands are at the heart of the problem, especially in the preparation area. It will therefore be necessary to plan for the use of disposable gloves which, as their name suggests, must be changed regularly... Set up disinfectant soap and paper towel dispensers.
-> External speakers?
…you are on the ground and in your establishment = you know the risks and therefore you are able to correct and/or provide appropriate solutions.
HACCP official texts
This notice cancels and replaces the notice relating to the same subject published in the Official Journal of 24 November 1993.
In view of the provisions of Regulations (EC) No 852/2004 of 29 April 2004 on the hygiene of foodstuffs and No 183/2005 (EC) of 12 January 2005 on the hygiene of animal feed, all professional organisations in the human and animal feed sectors are encouraged by the Ministers responsible for Agriculture, Consumer Affairs and Health to develop, disseminate and assist in the implementation of guides to good hygiene practices and the application of HACCP principles.
Guides to good hygiene practices and the application of HACCP principles should cover, on the one hand, all foodstuffs, plant, mineral and animal, as well as animal feed at all stages of the food chain, including the primary production stage and the stage of feeding food-producing animals, and, on the other hand, all physical, chemical and biological hazards, including allergenic ingredients accidentally present in foodstuffs.
A guide to good hygiene practices and the application of HACCP principles is a reference document , of voluntary application, designed by a professional branch for professionals in its sector.
It brings together the recommendations which, at the stages of the food chain and for the foodstuffs or animal feed to which it relates, must assist in compliance with the hygiene rules laid down, as the case may be, by Articles 3, 4 and 5 of Regulation (EC) No 852/2004, where applicable, the provisions of Regulation (EC) No 853/2004 or Articles 4, 5 and 6 of Regulation (EC) No 183/2005, including their annexes, and assist in the application of HACCP principles.
It is carried out in consultation with the other parties concerned (other partners in the sector, consumer associations, control administrations).
A guide usually only covers certain stages of the food chain.
In order for its implementation to be considered sufficient in itself to ensure compliance with the provisions of Regulations (EC) No 852/2004 and (EC) No 183/2005 at that stage, it must take into account all the hazards which need to be prevented, eliminated or reduced to an acceptable level for the food(s) identified within its scope.
However, if justified by arguments, a guide may also only take into account one type of danger, but in this case, the professional who applies it must also control the other types of dangers either by developing the necessary measures himself or by using another guide dealing with these other types of dangers in a complementary manner.
For foodstuffs and/or animal feed and activities falling within its scope, the guide recommends appropriate means or methods, procedures, in particular self-monitoring procedures, the implementation of which must result in the control of identified hazards in compliance with regulatory requirements. In particular, it specifies the applicable good hygiene practices and offers assistance in setting up a control system for the hazard(s) it concerns based on the principles of the HACCP system. It can provide examples of HACCP plans that can then be adapted by each company to its specific requirements.
It may also propose recommendations for the establishment of traceability as well as for the determination of durability dates and storage or use conditions, and any other recommendations relating to the safety or wholesomeness of foodstuffs and/or animal feed.
The guides are developed at the national level:
- either within professional organizations in liaison, where appropriate, with technical centers;
- either through standardization.
The following elements are taken into account in their development:
- for foodstuffs: the objectives and essential requirements of Articles 3, 4 and 5 of Regulation (EC) No 852/2004 and its Annexes and, where applicable, of Regulation (EC) No 853/2004. In particular, where they concern primary production and related operations listed in Annex I to Regulation (EC) No 852/2004, the preparation of the guide shall take into account the recommendations set out in Part B of that Annex I;
- for feed: the objectives and essential requirements of Articles 4, 5 and 6 of Regulation (EC) No 183/2005 and its Annexes. In particular, where they concern primary production and related operations listed in Annex I to Regulation (EC) No 183/2005, the preparation of the guide shall take into account the recommendations set out in Part B of that Annex I, and where it concerns the feeding of food-producing animals, the preparation of the guide shall take into account the recommendations set out in Annex III;
- any related Community or national regulations having an impact on food hygiene;
- the Recommended International Code of Practice General Principles of Food Hygiene and other relevant Codex Alimentarius codes of practice;
- the HACCP approach (hazard analysis, critical control points).
The guides are validated by the ministers responsible for agriculture, consumer affairs, and health. They ensure that their content can be implemented in the sectors for which they are intended.
Prior to their validation:
The guides are submitted by the ministers for scientific advice by the French Food Safety Agency (AFSSA). It assesses the capacity of the proposed recommendations:
- for the foodstuffs and hazards concerned, to enable compliance with the hygiene rules laid down in Articles 3, 4 and 5 of Regulation (EC) No 852/2004, including its Annexes, and, where appropriate, the provisions of Regulation (EC) No 853/2004 and to assist in the application of HACCP principles;
- for animal feed and the hazards concerned, to enable compliance with the hygiene rules laid down in Articles 4, 5 and 6 of Regulation (EC) No 183/2005, including its Annexes, and to assist in the application of HACCP principles.
The guides are also presented to the National Consumer Council (agri-food group) for the information of the economic actors concerned.
Publicity of the validation of the guides is ensured by a notice published in the Official Journal of the French Republic.
Compliance by professional operators with the recommendations of validated guides is a preferred means of proving compliance with the obligations of Regulations (EC) No 852/2004, No 853/2004 and No 183/2005.
The guides are revised, particularly when scientific, technological, or regulatory developments make it necessary. The revision is initiated by professionals. If necessary, the ministers responsible for agriculture, consumer affairs, or health notify professionals of the need to revise them, if necessary, on the proposal of the AFSSA.
Validated guides are communicated to the European Commission.
The guides drawn up in accordance with Directive 93/43/EEC remain applicable provided that they are compatible with the objectives of Regulation (EC) No 852/2004.
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