HA CC P: Food Safety Training

C P
C
HA
Food Safety Training
Thal Industries Corporation Limited
WHAT IS HACCP?
H – Hazard
A–
Analysis C –
Critical C –
Control P –
Point
WHAT IS HACCP?
HACCP is a Food Safety System that uses a step-

by- step approach to the identification and
assessment of food hazards and putting in place
measures to control those hazards.
HACCP was developed during space missions in

the 1960’s by the U.S. Army Laboratories and
NASA to prevent astronauts from getting food
poisoning in space.
HAZARD
HAZARD refers to any part of the production

chain that is not acceptable because it has the
potential to cause a food safety problem.
There are 3 categories of hazards which can

cause food to be unsafe to eat.
HAZARDS
The 3 categories of Hazards are:
Microbiological
•For example, bacteria, yeasts & moulds
Chemical
•For example, cleaning products, lubricants, etc
Physical
•For example, metal, rust, jewellery, bandaids, hair, etc
The Major hazards to affect sugar and sugar products are

Physical.
ANALYSIS
Analysis is the identification and assessment

of the seriousness and likelihood of the
occurrence of the hazards which will cause the
food to be unsafe to eat.
Hazards in raw materials, processing, storage

and distribution are all considered.
CRITICAL CONTROL
POINT
A Critical Control Point (CCP) is a point, step

or procedure, at which control can be applied so
that the hazard can be prevented,
eliminated or reduced to an acceptable level.
An example of a CCP in our process is the use of

metal detectors to control the hazard of
metallic objects.
WHY USE HACCP?
Customer Confidence
A Standardized and certified Food Safety System

provides customers with the confidence that we have
ability to manage the quality of our products.
Access to Markets
• Many companies are now insisting that we have
a documented quality system based on the
principles of HACCP that has been audited by a third
party.
WHY USE HACCP?
Definition of Process
•Documented and defined manufacturing processes give
stability and consistency to our products.
Saves Money
•By concentrating efforts in recognised high risk areas, it
reduces the rejection rate at the end point. The source
of problems can be determined quickly, and hopefully
less problems will occur.
WHY USE HACCP?
Continual Improvement
• Internal Audits and monitoring of key points

clearly identify potential improvements in our
process.
GOOD MANUFACTURING
PRACTICE
Good Manufacturing Practice (GMP)
GMP includes:
•Following the Hygiene Policy.
•Ensuring your work area is kept clean and tidy.
•Ensuring maintenance of equipment.
HYGIENE POLICY
• NO eating, chewing or drinking in production areas.

(Except from designated water coolers)
• NO glass or ceramics to be brought into
production areas
• NO smoking on site
earrings and
• NO jewellery including watches,
necklaces to be worn in defined area
•Secure all items in pockets
HYGIENE POLICY
• All hair including facial hair must be covered at

all times in production areas to prevent hair
from contaminating the product.
• Maintain a high standard of personal cleanliness
and wear the correct clothing.
• Report to your supervisor before commencing
work if you are suffering from an infection likely to
cause
food poisoning (e.g. diarrhoea, fever, skin infections,
discharges from eye, ear or nose).
HAIRNETS & BEARD
COVERS
All workplace participants must wear hairnets (and beard covers for growth
longer than 1mm) when entering the following areas as highlighted in the
defined area maps of the Refinery and Millaquin Mill:
•Inside the dry-wall divider in the Refinery (including Graders and Driers)
•Main Packaging Building (where products are being packed)
•Soft Brown Packaging Area in the Refinery
•Bulk Loading Bay First Floor only
•DC Raw IBC Packing Room in the Mill
•Hairnet and beard cover dispensers are mounted on the wall at the
entrances in the areas they are required to be worn.
HYGIENE POLICY
• Wash your hands before commencing work,

entering processing areas and after all toilet
breaks!
•
The Hygiene Policy is compulsory for all
workplace participants to the Refinery
and
All operations in mill
and process.
HOUSEKEEPING
This means keeping your work area clean and tidy.

This includes making sure spills are cleaned quickly,
equipment is not left ‘lying around’, everything has its
place and a regular cleaning schedule is followed.
Even though this may not be your direct responsibility,

it is your duty to report any problems either directly to
your supervisor or via a Corrective and Preventative
Action Report (CPAR).
EQUIPMENT
MAINTENANCE
Equipment must be regularly maintained to

ensure that food is not contaminated.
Once again, even though this may not be your

direct responsibility, you still have a duty to report
any existing or potential problems.
Any Question??

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C P

HACCP is a Food Safety System that uses a step-

HACCP was developed during space missions in

HAZARD refers to any part of the production

There are 3 categories of hazards which can

The 3 categories of Hazards are:

•For example, cleaning products, lubricants, etc

•For example, metal, rust, jewellery, bandaids, hair, etc

The Major hazards to affect sugar and sugar products are

Analysis is the identification and assessment

Hazards in raw materials, processing, storage

A Critical Control Point (CCP) is a point, step

An example of a CCP in our process is the use of

A Standardized and certified Food Safety System

• Internal Audits and monitoring of key points

Good Manufacturing Practice (GMP)

• NO eating, chewing or drinking in production areas.

• All hair including facial hair must be covered at

•Main Packaging Building (where products are being packed)

•Soft Brown Packaging Area in the Refinery

•Bulk Loading Bay First Floor only

•DC Raw IBC Packing Room in the Mill

• Wash your hands before commencing work,

This means keeping your work area clean and tidy.

Even though this may not be your direct responsibility,

Equipment must be regularly maintained to

Once again, even though this may not be your

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