HACCP FOOD SAFETY ACADEMY NIGERIA

DEVELOPING AN HACCP PLAN ☑️ Hazard Analysis & Critical Control Points [HACCP] system was established in the 50's by scientists at the Pillsbury company to protect food for astronauts in space. ☑️ It is a science-based systematic approach & risk assessment tool designed to identify & assess specific hazards, including chemical, biological & physical, & now radiological hazards. ✔️ It's focus is on Control & prevention throughout the food production process, instead of reliance on finished product testing. ☑️ Hazard Analysis and Critical Control Points system has become the universally recognized & acceptable method of food safety assurance. 🌎 The World Health Organization [WHO] has for over 60 yrs recognized the importance if the HACCP system for the prevention of foodborne diseases & has played an important part in its DEVELOPMENT, PROMOTION & GROWTH ✔️ 🔥 it is the passport with unlimited visa, the "Carte Blanche" for every SME to export across the world 🍠 Over the years, the approach to HACCP use has changed slightly. ☑️ To conduct assessment, Codex Alimentarius suggests 12 steps: ✔️ Assemble a team ✔️ Describe the product ✔️ Identify intended use ✔️ Construct flow diagram ✔️ Perform on-site verification ✔️ Conduct Hazard Analysis ✔️ Describe CCPs ✔️ Establish Critical Limits ✔️ Establish monitoring system ✔️ Corrective action ✔️ Verification ✔️ Record keeping 🍠 Based on questions often asked, a number of these steps warrant additional considerations & clarification in the development of your HACCP plan ✅️ HOW DO I CONDUCT HAZARD ANALYSIS, ✔️ The diverse team approach supports completion of a well-rounded analysis ✔️ To ensure a good understanding of the basics of the HACCP philosophy, training them is important ✅️ IS IT SUFFICIENT TO CHECK ONLY FOR THE INTENDED USE OF THE PRODUCT? ✔️ While the intended use should be the focus of your plan, unintended uses should also be considered ✅️ HOW DO I IDENTIFY A CCP? ✔️ It can be done with the help of a decision tree ✅️ ARE THERE RULES FOR MONITORING OF CCPs? ✔️ For the monitoring & record system, a continuous control is often requested ✅️ DO CORRECTIVE ACTIONS NEED TO BE PREDEFINED? ✔️ Prior to any incident, it is advisable for the HACCP team to clearly define corrective actions that would be taken in case of non-compliant of CCPs ✅️ WHAT DO THE VERIFICATION PROCEDURES INCLUDE? ✔️ The 1st verification check is usually by a supervisor or a TRAINED member of the team ✔️ These Controls completed[by set timeline, whether hourly, shift, or otherwise]as defined in the HACCP plan ✔️ The next level of verification is the Control that the calibration of the equipment used in the defined frequency ☑️ The last level of VERIFICATION/VALIDATION is the analysis of complaints 🔥 HACCP continues to provide valuable process in safe food production & the BEST tool for every SME info@haccpacademy.com.ng #haccp #foodsafety #fao #usaid #sme #smedan #nepc #qa #exportcouncil

WHAT DOES IT REALLY TAKE TO BE A QUALITY MANAGER? 🌎 A degree in food sciences or microbiology is the general course if action to step into the world of food safety ✔️ If you want to pursue a more senior position, a Master's degree is generally preferred 🔥 Progression Chart: Receiving Inspector- Quality Inspector l - Quality Inspector ll - Quality Inspector lll - Quality Engineer - Senior Quality Engineer - Quality Manager - Director of Quality 🔥 🌎 5 - 10yrs of climbing through the ranks will eventually lead to a very comfortable & nicely compensated position of QA director ✔️ This can only happen with strong work ethic, incredible educational credentials & a solid work history ✔️ 🔥 A person who is job hopping every 1-2yrs in organizations isn't going to make it ✅️ Let me once again be baised, " without the quality professionals, products would crumble" ✔️ ✔️ For the young professionals on this career path, they need to know the expectations & demands facing today's quality professionals. ✍️ First in, last out. These are the general hours of good QA managers. ✍️ They are hands on, always moving, constantly improving machines & surpassing their own intense quality standards. ✍️ They interface with suppliers, certification providers, & customers while preparing for what seems to be the daunting task of yet another audit of some kind. ✅️ Most quality Managers today are working with consulting firms while simultaneously improving their internal teams ✍️ continous improvement for internal auditors & lead auditors doesn't just stop at the latest GFSI or ISO training ✔️ It often includes lean, six sigma Yellow, Green, &/or black belt certification. 🏃♀️ Understanding & implementation of Kaisen certification is also necessary, all while running a line which frequently consists of 2 to 3 shifts per day, 6 or 7 days a week ✅️ A QA Manager is responsible for making sure his/her management team understands that the manufacturing product must hold up to stringent standards & pass inspection before being released for sale or further distribution ✍️ Often this is met with significant discourse as upper management is receiving concurrent pressure from management & board of directors, shareholders to hit projected targets 🔥 Regardless of projections & pressures from above, it is the responsibility of the QA Manager to HOLD THEIR GROUND ✅️ The position of a QA Manager requires an insanely dynamic person with an internal desire to achieve perfection, who continues to improve, & has enough skin to manage multiple tasks ✔️ 🔥 QA manager is the backbone of an organization. WITHOUT THEM THE PRODUCTS WILL CRUMBLE 🌎 Maintaining a QA manager position requires continuous improvement & education to remain as asset for a long & prosperous career 🌎 With these, you improve your organization into the LEAN & MEAN machine info@haccpacademy.com.ng #qamanager #qualityprofessionals #training #fao #manufacturing #retail #hospitality

DETERMINING PRODUCT SHIELF-LIFE ☑️ Consumers expect to purchase high-quality, fresh foods, and have also begun to look for foods with fewer or no food additives or preservatives. ✔️ This often puts pressure on manufacturers to reformulate products to meet growing clean label demands & Food safety & brand protection ✔️ Manufacturers are also faced with determining & maximizing the shelf-life for products that are exposed to varying conditions in the supply chain 🔥 SHIELF-LIFE determination involves considering microbiological, physical, & chemical deterioration & using analytical & sensory methods to assess product quality 🧞♀️ There are many definitions of shelf-life provided by governments & organizations. 🧞♀️ Institute of Food Science & Technology defines shelf-life as "the period of time during which the food product will remain safe; certain to retain its desired sensory, chemical, physical, microbiological, & functional characteristics, where appropriate, comply with any label declaration of nutrition data 🧞♂️ Both food safety & quality are important aspects of acceptable shelf-life ✅️ Both intrinsic & extrinsic factors influence the shelf-life of food products ✔️ Intrinsic factors include: ✍️ INITIAL QUALITY- for perishable food, the initial microbial load will influence shelf-life ✍️ INHERENT NATURE OF THE PRODUCT- fresh or perishable foods have an inherently shorter shelf-life ✍️ PRODUCT FORMULATION-addition of preservatives or antioxidants can extend the shelf-life of a product ✍️ PROCESSING METHODS- Thermal processing will reduce [eg pasteurization] or eliminate [eg sterilization] microbes & extend the shelf-life of products ✍️ PACKAGING-for shelf stable products, the barrier of package can affect the shelf-life ✍️ TRANSPORTATION & STORAGE CONDITIONS-Exposure of products to variable temperatures & relative humidity in the supply chain[including the retail environment] can affect the shelf-life of foods ✍️ CONSUMER HANDLING-After purchase, transfer of foods from the store to home can result in higher temperature exposure ☑️ HOW TO CONDUCT A SHIELF-LIFE STUDY ✔️ define objective ✔️ identify mode if deterioration ✔️ define key attributes to monitor ✔️ set target end point & testing frequency ✔️ determine appropriate test & control samples ✔️ perform shelf-life study ✔️ analyze results ✔️ monitor & confirme shelf-life ☑️ It is important to understand the mode of food deterioration to establish the products shelf-life, product formation, process conditions, & storage conditions are important factors for product shelf-life ✔️ Experimental design & test parameters is essential for accurate shelf-life evaluation ✔️ Shelf-life commercial products should be monitored & adjusted as required 🔥 I hope these considerations will help ensure a safe, quality food product that meets customer's expectations info@haccpacademy.com.ng #productshelflife #retail #manufacturing #fao #usaid #productformulation

WAYS TO PREVENT PEST HEADACHES IN FOOD PLANT 🔥 Pests & the contaminants they transmit poses a threat to every food operation & a facility can face enormous losses from recalls or bad publicity associated with a product's QUALITY or SAFETY issue ✔️ Keeping your plant & products free of pests & contaminants is critical to the success of your organization ✍️ When a pest problem occurs, most businesses implement REACTIONARY measures immediately to ensure the infestation is managed & ends quickly ✔️ However, food processing, storage, & handling sites must also place emphasis on pest management prevention & have an existing plan in place in case an infestation occurs 📛 To avoid costly problems it is important to employ proactive sanitation & maintenance strategies Below are some strategies: 🧞♀️ MAKE SURE THE MASTER SANITATION SCHEDULE IS ADEQUATE & UP TO DATE - Having a schedule in place helps eliminate pest food & harborages while cleaning schedules distrupt pest developmental cycles ✔️ Sanitation schedules also address microbiological risks & general housekeeping 🧞♀️ MAKE THE BUSINESS CASE FOR SANITATION & PEST MANAGEMENT - Sanitation touches every department in a plant ✔️ Invite a cross functional team to participate in periodic inspections to show & share their needs 🧞♀️ AVOID PRODUCT SPILLAGE & STORING DEAD EQUIPMENTS & HARDWARE SUPPLIES- Equipments "bone yards", litter, vegetation, waste managent, & Production spillage are great harbourages for insects & rodents ✔️ Reducing & managing product spillage improves pest management & operational efficiencies 🧞♀️ CLOSE THE DOOR & FIX THE GAPS - A tremendous number of insect & rodent issues can be traced to simple outdoor openings ✔️ Correct exclusion issues, including door thresholds & side gaps, fans, air intakes, and other openings 🧞♀️ SEAL CRACKS - Pests can spend their lives in CRACKS & crevices. ✔️ Clean cracks out as good as possible, treat them with insecticide & fill them with sealant 🧞♀️ INSPECT - Strive to improve access to equipment that is difficult to reach for regular inspection, opening, & cleaning 🧞♀️ MANAGE LANDSCAPING - Landscaping has definite negative impacts. Lush vegetation, ground covers, fruiting or nut trees. Vegetation too close to buildings, etc 🧞♀️ WORK CLOSELY WITH THE MAINTENANCE DEPARTMENT - Some of the greatest pest management success stories hinge on the involvement of maintenance departments understanding the value of exclusion & harborage elimination 🧞♀️ DO THE RIGHT THING - Food Safety is a serious matter, & a company can face enormous losses from recalls & bad publicity. 🔥 Implementing these strategies & tactics early will make pest management easier & less expensive. ✔️ IT WILL ALSO SAVE YOUR BRAND & REPUTATION! info@haccpacademy.com.ng #pests #pestmanagement #pecan #foodsafety #sme #smedan #nepc #ExxonMobil #chevron #iita #nigerianavy #nigerianarmy #nigeriaairforce #hospitality #retail

WHY HACCP SHOULD BE EMBRACED BY ALL FOOD ESTABLISHMENTS ✅️ In USA, the produce & agricultural manufacturers, & processors have longed embraced the Hazard Analysis and Critical Control Points [HACCP] principles since they were first developed in the 1960s. ✍️ But as only one link in the farm-to-fork food safety continum, manufacturers & processors alone CANNOT protect consumers from foodborne illnesses ✔️ In Africa, especially Nigeria, where most are still struggling, & some have the misconception that HACCPis just a government program. ✝️ IT IS NOT. It is a program designed to protect the public ✅️ Today, Retailers & Food service providers who also play an important role in the food chain, & and important segment of the continum is increasingly turning to HACCP in response to business trends, & awareness of potential risks ✔️ Broader HACCP adoption may eventually help improve food safety in stores & restaurants ✍️ HACCP can improve food safety at the retail stores & restaurants, who now have a growing menu of fresh & prepared foods - through a traditional salad bar, a hot food stand ✅️ As convenience stores have expanded their food selection, the potential for problems rises without proper training & protocols 🔥 Today, the number of freshly prepared foods sold are just absolutely astounding & tremendous. There are eat-in restaurants within the retail stores that offers varieties & traditional food ✝️ There are a lot of foods available for carry out in a variety of places, so it makes great sense to apply the HACCP principles to the preparation & services of these foods 🔥 THE HACCP program should be a way of life for all food establishments who should take a proactive role in ensuring that the FOOD served, & SOLD is safe by developing a HACCP plan ✝️ HACCP offers a rigorous approach to food safety that isn't necessarily burdensome. They simply need to adhere to its seven principles ✅️ In my working with various companies, the level of HACCP understanding among food service & the hospitality businesses varies widely . ✔️ Typically, large corporations with dedicated safety staff are well-versed, in HACCP principles, but others still have trouble with the acronym ✝️ For HACCP to yield results, operators must commit & adhere to a well deliberated process. They must understand that in retail & food service, HACCP may require businesses to simply their offerings ✅️ For HACCP to work, it should be pervasive throughout each operation & all employees should be trained on it's principles & held accountable ✝️ As food service providers & retailers continue to evolve & broaden their offerings, & grapple with growing number of foodborne illnesses, initiatives such as HACCP will gain adopters seeking a proven & effective method of food safety assurance info@haccpacademy.com.ng #retail #hospitality #marketsquare #supermarkets #SPAR #manufacturers #HACCP #smedan #SME's #bukkahut #theplacerestaurant #chickenrepublic

FOOD DEFENSE AUDITS ✅️ Food Companies throughout the food chain should conduct "RISK ASSESSMENT"of their facilities to buckle up on their food protection tactics. ✔️ Although facilities follow food safety & quality measures, including Good Manufacturing Practices, to minimize hazards, safety can also be compromised by intentional & malicious tampering ✍️ While most food establishments and distributors don't think of themselves as targets of terrorism, many organizations should implement food defense controls in their operations to combact food tampering ✍️ Food Defense plans are increasingly required for food safety Certification & Vendor qualification ✅️ Food Defense or Food Security is the prevention of purposeful contamination by malicious & intentional tampering of food by people outside the system ✍️ Cases of food tampering may be rare, but the consequences-on public health, the economy, & the consumer confidence-are high ✍️ A solid security plan can help companies achieve compliance in food safety audits as well S preserve their property from vandalism, control access to the building & grounds, keep track of visitors, and secure valuable & hazardous items ✔️ Food Companies at all levels of the food chain can assess their level of food safety through a 3rd party food defense audit ✍️ A skilled auditor performs a comprehensive review of a facility's food defence systems including its efficiency in managing several critical areas, such as documentation, traceability, crisis management, staff training, & building security ✔️ 3rd party audits like those of HACCP Academy Nigeria evaluate the adequacy of documentation, compliance to documented procedures, the effectiveness of the procedures to control the process, & the ability to implement corrective & preventive action plans ✅️ Food Defense audits require a risk assessment that includes evaluation of the company's food defense plan. The risk assessment ensures that a company's food defense measures are applied appropriately ✍️ It includes reviewing the food defense plan & evaluating conditions such as appropriate training & employee responsibilities in controlling access points, reporting suspicious activities, & fulfilling specific job activities related to control measures ✅️ Food Defense is one of the 5 areas of non-compliances my team encounters during food safety audits. The most frequently found deficiency in these audits are unsecured doors. ✍️ Other frequently encountered non-conformances include businesses not following their own protocol for verifying visitor ID & sign-in, secured perimeters, failure to review the food defense plan, failure to properly train the food defense team ✍️ Food processors, packagers, & distributors should pursue food defense audits as a way forward info@haccpacademy.com.ng #foodsafety #fooddefense #foodsafetyauditor #correctiveaction #actionplan #manufacturing #processors #foodsafetyaudits #hospitality #ceo #md #retail