HACCP Codes of Practice

& Implementation Plan

Medium and Large

Catering Businesses.
Samara Bin Salem
Head of Special Microbiology Unit
 Contents
Part 1: Introduction
A summary on the background, scope, and FSMS
Manual format and layout
Part 2: Contents of the Manual
A description of all essential parts of a FSMS
Part 3: Regulatory Compliance
The FSMS approval process, as well as the
regulatory requirements of product sampling and
testing
Part 4: Annexes
Includes templates, Codex HACCP Principles
application in catering, an overview of the HACCP
for Catering Project, as well as theory & references.
Part 1: Introduction
 Background

The new methodology

How it was developed for Abu Dhabi businesses
Includes many issues requested from stakeholders.
 Request from stakeholders?

Detailed guidance of ADFCA requirements

Summary checklists
Guidance on Supplier Safety Assurance ( working group
established)
Templates requested
Clarification of major issues. Examples:
Microbiological testing
Calibration
The Manual
 FSMS Manual: format & layout

Optional style BUT:

Documents must be
Fit-for-purpose
Easy to understand
Kept up to date
Easy to audit!
Be prepared in loose leaf form
Have a number / date one each page
Referenced and indexed
Include a table of contents
 A new manual?

Many companies already have an existing manual

They can
Create a new manual
Update their existing one by adding any missing
elements
Part 2:
Contents of the Manual
Company Organization
 Company Operation

CPU 1

CPU 2

Head
Office
CPU 3

* Mobile Satellite
Kitchens

** Client Satellite
Kitchens
 Food Premise

Floor plan to show facilities, areas, equipment, etc.

 Roles & Responsibilities

Documentation of roles and responsibilities of

those responsible for food safety:
Inside the kitchen
e.g. head chef
Outside the kitchen
e.g. hygiene mangers, purchasing, transport
etc.
Food Safety Practices
 Food Safety Practices

Food Safety Practices

Management Practices Kitchen Practices

Documenting Food Safety
Practices?
Standard Operating Practices
(SOP)
 Standard Operating Practices
(SOP)
The first step in developing a HACCP system
Often missing from HACCP manuals
What is an SOP?
A set of written instructions of all relevant steps of a
particular operation
Must be validated
How?
ADFCA criteria etc (70 for 2 min.)
 Validation of Rice Hot-Holding

Example: validation of rice hot

holding
ADFCA criteria (e.g. 2 hours)
No scientific studies needed.
2 hrs.
 Validation of Rice Hot-Holding

Safe practice observed

Validation easy
Not expecting small businesses to be able to
do this
Inspectors will help
 How many do we need?
Depends on menu. Washing
salad

Cold Cooling
Storage Prawns
Salad

Cooking
Prawns
 Use
HACCP of HACCP
Charts Charts?

These are only a summary of technical information

Must link to the food safety practices used in the kitchen

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit
Cooking Survival of Cooked Yes 75 C for 30 Chef checks Do not serve the
poultry Salmonella, thoroughly seconds or largest piece undercooked product.
(chicken and similar sensory in every batch -
pieces) organisms check
 Use of HACCP Charts?

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit

Cooking Survival of Cooked Yes 75 C for Chef checks Do not serve the
poultry Salmonella, thoroughly 30 largest undercooked
(chicken and similar seconds piece in product.
pieces) organisms or every batch
sensory -
check
 Use of HACCP Charts?

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit

Cooking Survival of Cooked Yes 75 C for Chef checks Do not serve the
poultry Salmonella, thoroughly 30 largest undercooked
(chicken and similar seconds piece in product.
(Ref: SOP)
pieces) organisms or every batch
sensory -
check
 Use of HACCP Charts?

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit

Cooking Survival of Cooked Yes 75 C for Chef checks Do not serve the
poultry Salmonella, thoroughly 30 largest undercooked
(chicken and similar seconds piece in product.
(Ref: SOP) or
pieces) organisms every batch
sensory
check (Ref: SOP)
 Use of HACCP Charts?

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit

Cooking Survival of Cooked Yes 75 C for Chef checks Do not serve the
poultry Salmonella, thoroughly 30 largest undercooked
(chicken and similar seconds piece in product.
(Ref: SOP) or
pieces) organisms every batch
sensory (Ref: SOP)
check (Ref: SOP)
 Use of HACCP Charts?

Step Hazard Control CCP Critical Monitoring Corrective Action

measures Limit

Cooking Survival of Cooked Yes 75 C for 30 Chef checks Do not serve the
poultry Salmonella, thoroughly seconds or largest undercooked
(chicken and similar sensory piece in product.
(Ref: SOP) check
pieces) organisms every batch
(Ref: SOP)
Validation
(Ref: SOP)
Management Practices
 Management Practices

Identify specific food safety related management activities

Depends on business
Examples:
Transportation, Calibration, Validation, etc.
Must be written as SOPs
What is required
How activity managed
Internal monitoring procedures
Details of nay specific ADFCA requirements
 Calibration
What is Calibration?
Calibration is the adjustment of a piece of equipment
to ensure it is working accurately
 Example: Calibration of probes
3 types
1. Required to be sent back to the manufacture for calibration
2. Calibrated using calibration device (very expensive)
3. Guaranteed accuracy for limited time (cheap)
Calibration

1 Year
Limited
Warranty
 Calibration Records

Equipment Code Calibration

Planned Actual Company Invoice
Date Date (Ref.)
 Traceability requirements

One step back

Business
Suppliers
 Traceability: Contractors

One step back One step forward

Business
Suppliers Clients
 Verification

How?
Audit (Internal) & Review
Verification does not require microbiological or chemical
testing
 Special Event catering

Most likely scenario for food borne

Worked with stakeholders to document key guidance
on planning
6 steps to success template
Regulatory Compliance
Additional Sections
 Sampling and Testing
Modern food control focuses on preventive HACCP-
based food safety management systems not end product
testing.
ADFCA have no requirements for microbiological or
chemical sampling by catering companies.
 End-product testing
HACCP was invented because end-product
testing does not work
The samples are not statistically representative so
the results are meaningless.
 Regulatory Samples
ADFCA conduct a structured program of food
sampling across the food chain by food inspectors on a
regular basis for surveillance purposes.

The results are not used to predict problems and

trends across the Emirate .
 Record Keeping Templates

Templates are provided for optional use:

1 Contract Information
2 Approved Supplier List
3 Approval Criteria for Critical Suppliers
4 Calibration Records.
5 Special event planning
6 HACCP Chart
7 Checklist of ADFCA FSMS requirements
Thank You
Stakeholder Viewpoint

Ghida Sarieddine,
Royal Catering
Stakeholder Viewpoint

Alan Pedge,
Chefs Guild