Catering enterprises act as an integral component of the food industry, which, among other things, involves the introduction of the HACCP system. These organizations include buffets, cafes, pizzerias, restaurants, snack bars and so on. Consider in the article the features of the application of the HACCP program in a food enterprise: what is it and why is it needed.
General information
Not everyone knows why the HACCP program is needed at a food company. What it is? Begin with the issue of food safety. This problem is currently quite relevant in the industry. The fact is that, for example, a restaurant runs the entire chain of the technological process. It begins with the delivery of semi-finished products and ends with the preparation and consumption of customers. To ensure the safety of products, the HACCP system is introduced at food enterprises.
Relevance of the issue
The logical prerequisites that determine the need for the application of the HACCP program in the food industry are:
- The specifics of storage and use of products.
- The results of epidemiological statistics, which indicate that most of the poisoning is a consequence of the use of dishes prepared at catering establishments.
- Mass cases of consumption of low-quality products.
Statistics
In connection with the above reasons, there should not be questions about whether it is necessary to implement the principles of HACCP in a food enterprise. The carelessness of the heads of institutions to solve problems to ensure the proper quality of products and compliance with sanitary standards leads to serious consequences. According to statistics, more than half of the reported cases of poisoning were the result of eating improperly prepared meat dishes. In 35% of cases, the products were expired. Among the main causes of poisoning is non-compliance with hygiene rules by the employees themselves. It becomes more than obvious the need to apply the requirements of HACCP in a food enterprise.
Program specifics
Since 2014, more and more establishments began to develop and apply measures aimed at ensuring product safety. This work was carried out on a voluntary basis. Currently, many leaders of institutions are interested in whether they should use the HACCP program in a food enterprise, is it mandatory to introduce it?
Industry expansion prospects
From February 15, 2015, the HACCP program is mandatory at all food enterprises. The implementation of measures to ensure the safety of products in institutions is a manifestation of anxiety and concern for the health of visitors, contributes to the preservation of competitiveness. However, this is not a complete list of the advantages of the HACCP program at the food enterprise. What is this for the industry as a whole? When using activities within the framework of the program under consideration, the following goals are achieved:
- Cooking in restaurants becomes a safe process, during which employees comply with all sanitary and hygienic conditions and standards.
- The work of the enterprise is consistent with legal requirements.
- The confidence of visitors in the quality of the products and dishes they consume is increased. This, in turn, determines the complete trust of customers in institutions, which increases their rating.
- The possibility of detecting violations during the audit is practically reduced to zero.
- The institution gains a significant marketing advantage in the existing competitive conditions.
HACCP principles in food enterprises
Before the introduction of the program, the development of basic sanitary measures is carried out. They are also referred to as prerequisite programs. Their development is carried out in accordance with applicable laws in Russia, which may differ from the standards provided for in other countries. Before you know the functioning of HACCP in a food company (what it is and how it works in practice), a hazard analysis is carried out with the selection of control and management methods for significant critical control points. As practice shows, this stage is not the most critical during the introduction of the program. The most difficult and responsible is the work associated with the description of ready-made dishes, raw materials used in them, ingredients. Special attention should be paid to recipes and routings. Do not forget about those ingredients that are not included in the composition, but during the process can come into contact with the prepared dish. Keep in mind the material and cleanliness of the package.
Implementation of the HACCP system in the food business: sample plan
In the above descriptions, the most essential criteria should be used:
- Chemical and physical characteristics.
- Microbiological elements.
- Organoleptic indicators.
- Type of packaging.
- Storage conditions and expiration dates.
- The method of transportation and implementation.
The next stage of implementation is accompanied by the preparation of a flowchart of cooking technology. A grouping of similar dishes. For each category from the assortment, one general block diagram is being developed. For example, there may be such groups:
- First meal.
- Salads.
- Second courses.
- Desserts.
- Drinks and so on.
Data on all additional / preparatory operations is also entered in the diagram. For example: frying, slicing, preservation, etc. It should be noted that the block diagram can be developed not only with respect to the selected group. In some cases, such a system is advisable to apply to individual dishes. This will be especially true for those institutions that specialize in "mono-kitchen". For example, these are pizzerias, sushi bars, etc.
Why is a flow chart needed?
Using it, it is quite simple to identify and assess the likely dangers that require appropriate control using the provided management measures. The flowchart allows you to identify critical points (CCPs) - those moments and stages of production at which risks may arise. KKT classification involves the reception of raw materials, storage, subsequent heat treatment to destroy harmful microorganisms, serving cooked hot dishes to customers. In pizzerias, restaurants, cafes, additionally, such critical points may be:
- Accounting for the characteristics of frying fats.
- Control of the supply of frozen semi-finished products.
Important point
When approving the regulation on the HACCP group at a food enterprise, the manager should understand that at present this program acts as the main model for managing probable risks and provides control over product safety. Its purpose is not limited only to the formal establishment of critical points and allowable limits of the technological process. The HACCP system acts as a powerful defense of operations against physical, microbiological, chemical contamination of products.
Practical points
The head of the enterprise should first determine which product he will introduce:
- Simple principles of HACCP. They comply with GOST R 51705.1: 2001.
- Complete system. It is introduced according to the ISO 22000: 2005 standard, which corresponds to GOST R ISO 22000: 2007 or FSSC 22000 (a set of ISO 22000: 2005 standards and ISO / TS 22002-2: 2013 specifications).
As mentioned above, the development of basic sanitary requirements is carried out in the first place. They should cover all necessary measures regarding hygiene by personnel, cleaning of premises and equipment, washing and disinfection of tools and systems (including ventilation), kitchen utensils and equipment, pest control, storage of ingredients and raw materials, waste disposal, and so on. Further.
Conclusion
After the preparatory stages, the direct development of HACCP sheets begins. During this stage, monitoring and verification procedures are established, and corrective measures are determined if the limits for critical points are exceeded. In addition, responsible persons are appointed (HACCP group). As you can see, for the introduction of the program in the activities of the institution it is necessary to do quite painstaking and difficult work. It requires certain knowledge and skills.