SHTS Conducts Case Study on HACCP Principles!

HACCP – Hazard Analysis Critical Control point. It is an internationally recognized system for reducing the risk of safety hazards in food. The production of safe food products requires that the HACCP system is built upon a solid foundation of prerequisite programs. Examples of common prerequisite programs are listed in. Each segment of the food industry must provide the conditions necessary to protect food while it is under their control. This has traditionally been accomplished through the application of cGMPs. These conditions and practices are now considered to be prerequisite to the development and implementation of effective HACCP plans. Keeping in view the course syllabus and present scenario this case study was organised for first-year Culinary students on HACCP Principles to check their readiness to handle HACCP queries and knowledge of the same. A simple handout with the product name and other characteristics were distributed one week before.  They were then asked to write the hazards, control points and critical control points for each process step.

Students were asked to brainstorm on all the possible hazards and control points that can arise in that product.

  1. Delivery – The gave all the possible physical hazard like glass, stone, hair, dust, dirt, stapler pins etc. For chemical hazard, soap and detergents solution can enter due to improper washing.
  2. Storage – Temperature, cleanliness, maintenance, personal hygiene etc
  3. Preparation – personnel hygiene, chopping board sanitisation, pot wash cleanliness, wearing gloves if required.
  4. Preparation – cooking temperature and time.
  5. Service – serving temperature and time, personal hygiene of staff, cleanliness of crockeries and cutleries.
  6. Also control measure like maintaining proper personal hygiene of staff, training on the same, ensuring the correct concentration of chemicals is used. Time-temperature control properly maintained.

Then the case study was discussed, with the points. It was very interactive and brainstorming session and students enjoyed by doing this case study. Ms. Vanitha Sridhar, Assistant Professor, Nutrition and Food Science, organised this case study on 18th March 2019.