FOODS DESIGN - UNIFORM FOR HACCP -

Mr. Mitsuo Kato,
an instructor authorized by International HACCP Alliance

Basic general ideas of HACCP

Points for the construction of prerequisite programs (PP)

Going into ISO22000 Era

Examples for HACCP and PP

Important points for HACCP

Technical tarms for HACCP

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Prerequisite programs (PP) are important in the prevention of mixing with contaminants that violate food safety and food poisoning

The Hazard Analysis and Critical Control Point (HACCP) system is based on Prerequisite Programs (PP). The HACCP system reduces the probability of bringing employees’ hair and food poisoning germs into factories and equipment by cleaning, purifying, and disinfecting them.

After factories and kitchens are cleaned, the risk of mixture with some violating food safety and food poisoning will be reduced. However, even if we reduce the risk, there are still some possibilities of violating food safety and food poisoning germs in the factories and the kitchens. In order to eradicate them cooked food needs to be overheated by the temperature which is higher than 75C and some metallic violating food safety is found out by a metallic detector. The method of how to eradicate those is called HACCP.

Reducing		Eradicating
PP		HACCP
●	Reducing what violate food safety by arranging, cleaning, and purifying factories and kitchens, putting them in order, and discipline for emolyees	●	removing remained metal (metallic detector)

●	reducing food poisoning germs washing hands, cleaning, and low temperature for reducing them	●	Killing remained food poisoning germs (overheated sterilization)

	（PP＝Prerequisite programs）

PP and HACCP work together. It means even if we pay much attention to HACCP, it doesn't work without enough PP. For example, even though we overheat food which already includes some hair, it doesn't disappear. If a piece of plastic gets into food, we can’t take it out even with a metallic detector.

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Points for construction of PP

There are two important things to keep factories and kitchens clean. One is to clean them and the other is to make employees clean. There are some significant points to cover these conditions.
　

１．

Easier to clean

Remove unnecessary things in order to clean the edges of walls and under machines, and work tables.

２．

Effective cleaning

We are going to pick out foam cleaning. Make some foam, take out dirt, rinse the foam by water, and dry what you cleaned

３．

Reduction of the humidity

Mold and germs are growing in a place whose humidity is high. We can avoid their growth by keeping them in a place whose humidity is less than 43%for more than three hours every day. It is possible to reduce the humidity by using electric fans and machines removing the humidity.

４．

Avoidance of intruders

Because insects intrude themselves into any places through small opening spaces, we should cover them. In addition, we should follow a rule that we have to close a door after opening it.

５．

Establishment of one way how employees should enter

Decide the best procedure for entering and follow it. It is necessary for all the employees to understand that they have possibilities to bring what violate food safety and food poisoning germs into the sanitary room.

６．

Using a uniform and a cap with high functions

The uniform should be hard to get dusts and dirt and the cap should keep hair in it.

７．

Significant 5 items (contents, frequency, charge, confirmation,
and record)

the hygienic management for equipment, equipment, and the examinations of machines about the object list

Objects (cooking room)	Contents of work	frequency	A person in charge	Confirmation way	Record	Manual
fryer	Removing oil and washing	Twice a week		Visual check	Report for examination when finishing	Washing manual
Oil filter	washing oil filter	Once a week		Visual check	Report for examination when finishing
Gas oven	Washing	Every day		Visual check	Report for examination when finishing	Washing manual
Combination oven	Washing	Every month		Visual check	Report for examination when finishing
Rice cooker	Examining	Every month	A person from the industry	Visual check	Report for examination when finishing
Balance	Measuring	Once a year	A person from the industry	Test piece	Report by a person from the industry
Machine removing humidity	Cleaning	Every week		Visual check	Report for examination when finishing
Cooked rice mixer	Examining	Every month	A person from the industry	Report	Report by a person from the industry

８．

Education and recognition

Employees should learn only one item once a week so that they can concentrate on understanding it.