2 Food Hygiene and Safety print

International Standard of Food Hygiene and Safety 1

• To identify hazards to food safety in flight catering. • To identify best practice in food safety and food handling practices. • To describe the Hazard Analysis Critical Control Point. 2

Flight caterer and airlines have a record for food safety that the business is most challenged by - cook production - time delay between production and consumption - large-scale operations Most of food poisoning are the result of good hygiene practices and could have been avoided. 3

The implication of food poisoning outbreak; - Flight catering will loss of business through loss of contract with airlines. - Tracing source of the outbreaks will cost to the flight catering and airlines. - Paying compensation to airlines and /or passenger. 4

Food safety is first priority in airline catering industry. 5

Hazards to Safe Food สาเหตุที่เกี่ยวขอ้ งกบั ความปลอดภยั ของอาหาร - Biological hazards – เช้ือแบคทีเรีย เกิดอาหาร เป็ นพษิ - Chemical hazards – สารเคมี พิษจาก สารเคมี เช่นน้ายาลา้ งต่างๆ ยาฆ่าแมลง - Physical hazards – เศษสิ่งของต่างๆ เช่นกรวด ตวั แมค็ ที่ใชเ้ ยบ็ กระทง ฯ เศษแกว้ หรือเศษกระเบ้ือง 6

Biological hazards - Associated with humans and with raw products entering a food establishment. - Most are killed by cooking and can be minimized by adequate control of handling and storage practice. 7

Chemical hazards • Include cleaning chemicals, pesticide and allergen. • The effect on the consumer can be long term (e.g. cancerous) and short term (e.g. burns) 8

Physical hazards • Include foreign objects (e.g. glass, metal, stones, wood, plastic, pests) • Resulting from contamination and/or poor practices at some point along the food chain. • High priority with caterers and airlines for food safety audit. 9

Food safety and handling practices in flight catering • An important starting point is to minimize contamination of food either as receiving or during the production process. • Avoiding contamination of foods that will not subsequently be cooked. 10

• Be ensuring the staff behave in a hygienic way. • Pests can not enter production or storage facilities. • Areas and equipment for raw and cooked foods should be separated. 11

• Effective cleaning must be in place. • Staff training should include the ways in which foods can become contaminated and how to avoid this. 12

To control or remove micro-organism The main control to all food produces is temperature. Bacteria multiply most rapidly at around 37C. Bacteria will not grow below 5C, but they will survive. 13

Indeed, freezing will not kill most bacteria. Most of bacteria are killed at temperature above 65C. Keeping bacteria out of 5- 65C will optimize chances of controlling microbial growth. 14

Some bacteria are aerobic or require air to grow. It growth can be retarded by reducing or removing air from its packaging. This may include vacuum packing to remove all air. 15

Potential caused of food poisoning - Preparation of food is held for too long at a temperature. - Inadequate heating or cooling. - Cross-contamination - Extensive handling of foods. 16

The traveling public can be assured that meals served on airlines are safe for consumption. Airline catering complies with GMP/HACCP standard which could assure the best quality and safety products to passengers. 17

The GMP (Good Manufacturing Practice)or Standard Operating Procedure (SOP) is normally in place before the HACCP system is developed. GMP ยงั เป็นระบบประกนั คุณภาพพ้นื ฐานก่อนท่ีจะพฒั นา ไปสู่ระบบประกนั คุณภาพอื่นๆ ต่อไป เช่น HACCP และ ISO 9000 อีกดว้ ย 18

GMP Good Manufacturing Practice ระบบการจดั การสุขลกั ษณะท่ีดีในสถาน ประกอบการ 19

General GMP 1. สุขลกั ษณะของสถานท่ีต้งั และอาคารผลิต (Location) 2. เคร่ืองมือ เคร่ืองจกั รและอปุ กรณ์ที่ใชใ้ นการผลิต (Hygiene design equipment) 3. การควบคุมกระบวนการผลิต (Production control) 20

4. การสุขาภิบาล (Sanitation and hygiene) 5. การบารุงรักษาและการทาความสะอาด (Maintenance and cleaning) 6. บุคคลากร (Personal hygiene) 21

HACCP Hazard Analysis Critical Control Point การวิเคราะห์อนั ตรายและจุดวิกฤตที่ตอ้ ง ควบคุมในการผลิตอาหาร 22

The concept is a systematic approach to identification of food safety hazards (biological, chemical and physical hazards) and of defining of their control. 23

The system focuses on prevention at every step of the production process. It provides an efficient right-first- time (ทาใหถ้ ูกตอ้ งต้งั แต่แรก) approach to food processing. 24

หลกั การสาคญั ของระบบ HACCP Seven Principles of HACCP 25

1. การวเิ คราะห์อนั ตราย (Conduct a hazard analysis) The process of collecting and evaluating information on hazards and conditions leading to their presence to decide, which are significant for food safety and therefore should be addressed in the HACCP plan. 26

2. การกาหนดจุดควบคุมวกิ ฤต (Identify Critical Control Points) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 27

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3. การกาหนดค่าวกิ ฤต ณ จุดควบคุมวกิ ฤต (Establish critical limits for each critical control point) A critical limit is a criterion, which separates acceptability from unacceptability. 30

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4. ทาการเฝ้าระวงั (Establish critical control point monitoring requirements) Monitoring is the act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. 33

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5. กาหนดมาตรการแกไ้ ข (Establish corrective actions) Corrective Action is any action to be taken when the results of Monitoring at the CCP indicates a loss of control. 35

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6. ทบทวนประสิทธิภาพ (Establish procedures for ensuring the HACCP system is working as intended) Verification is the application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan. 37

7. จดั ทาระบบบนั ทึก (Establish record keeping procedures) Recording information that can be used to prove that the a food was produced safely. 38

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Airline and caterers have internal food safety protocols that meet or exceed best practice in Word Food Safety Guidelines for Airline Catering. 40

World Food Safety Guidelines for Airline Catering 41

- Describe an effective food safety control concept applicable to airline catering establishments worldwide. - Basic reference document for airline catering food safety. 42

World Food Safety Guidelines consists of; World Food Safety Guidelines Checklist - To verify food safety control program based on HACCP is in place. - The corrective action is taken and recorded when critical limits are not met or deviations from standard operating procedure requirements. 43

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CCP (Critical Control Points) Food temperature control system at; - Food Receiving - Cold Storage Temperature - Food Cooking - Food Chilling - Food Processing 49

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