Implement Food and

Safety Practices and

Conduct Work in
Accordance with
Environmental Policies
Introduction:

•1. What is sanitation?

•2.What is HACCP?
Definition:

• Sanitation-is a primary concern of all food

processing firm. It is necessary to prevent
or minimize hazards of product
contamination and conditions aesthetically
offensive to the consumers, and to provide
clean, healthful, and safe working
conditions.
• HACCP (Hazard Analysis Critical Control
Point) -allows processors/regulator to
look at what happens during the
process to ensure safety.
Workplace Sanitation Regulation in Implementing Sanitary Food
Handling Practices in the Following Aspects;

• In handling raw materials and supplies like fish

Fish Fillet
For locally produced products:

• The name of the product and product identification

(generic name) printed in bold capital letter.
Name and
address of the
manufacturer
Net weight
(in metric units)
Ingredients
(itemized in
decreasing
order)
Chemical
additives
e.g.
preservatives
Open date marking
e.g.
“Best before” or
“Consume before”
date
Lot Identification
Code
(Repackers must
use manufacturer’s
lot I.D. code)
In Storing and Transporting

• Check if properly identified and if new

production batches are segregated
from previous batches
Check if during storage and transport, product is not exposed to any of the following

• Direct sunlight or near source of strong

sunlight
• High temperature and humidity
• Contamination with moisture
• Contamination with dust or filth from the
environment
Safety Measures to Be Observed in
Implementing Sanitary Food Handling Practices

• Production and Process Control Safety

• Worker’s Hygiene and Safety
• Safety Measures to be Observed by Food Handlers
• Equipment and Facilities Safety
Hazard Analysis Critical Control Point
(HACCP)

• Major Concepts of HACCP

• 1. A preventive system of control particularly on
biological hazards
• 2. A system approach for estimating the risk in producing
a food product
• 3. Universally recognized system as the most effective
way to prevent food borne illness
• 4. Science - based systematic, identified specific hazards and
measures for their control to ensure food safety
• 5. Capable of accommodating change, such as advances in
equipment design, processing procedures, or technological
developments that can be applied throughout the food chain
from the primary producer to the final consumer
• 6. Applicable to establishments that produce, process, treat,
pack, trade, transport, serve, or involve in food production
Seven (7) HACCP Principles

• Hazard analysis
• Identify critical control points
• Establish Control limits
• Monitor critical limits
• Establish corrective actions in case of
deviation from established critical limits
• Establish verification procedure to ensure
that the system is consistent
• Establish record keeping procedures
HACCP Pre-Requisite Programs

• Good Manufacturing Practices (GMP)

• Sanitation Standard Operating Procedures
(SSOP)
• Good Housekeeping System
Food Processing Plant Facilities and Environment

• Building (walls, ceilings and floors, ventilation and paint)

• Plant Lighting
• Water supply
• Drainage
• Disposal of solid waste
• Drinking fountain
• Toilets
• Washing facilities
• Employee sanitation
• Clean up Procedures
Waste Management

• It is defined as handling of all wastes in the plant

including food wastes, scratch paper, and fallen
dry leaves on the ground, trim wedges and many
others into useful products.
• It is the utilization of wastes by recycling and
reusing these wastes into other valuable products
good for the health of the people to arrive at
zero waste.
Legal Basis of Waste Management

• Republic Act no. 9003

-known as the National Solid Waste Management Act is
issued as part of War on Waste (WOW). To fight against
waste provides that all wastes matter will be recycled
and reused into useful items.
 Different Ways of Waste Disposal

• Screening. It is employed as a preliminary treatment

for removal of large particle of solid prior to final
treatment to be discharged into a municipal sewage
system.
• Lagooning – Biological Disposal. It consist of holding the
wastes effluent in open earthen pits which accomplish
treatment under five principles
BFAR Regulations on Fishery Processed
Products

• Regulation and Requirements

I.BFAR Guidelines on plant accreditation/approval: The
accreditation process commences with the application through
submission of LTO, GMP, SSOP and HACCP plan specific to the
product, processing activity and plant location.
Accreditation is based on verified compliance with the submitted
programs and established rules and regulations on product safety
and quality.
• BFAR conducts both announced and unannounced inspections.
• BFAR provides a certificate of accreditation and a certificate of HACCP
implementation to plants that have satisfactorily met the requirements.
• Validity of accreditation varies from 6 months (plant rating of AB or BA) to 1
year (plant rating of AA)
• BFAR notifies plants of any non-compliance deficiencies after each inspection.
• Accreditation is given only to plants obtaining a plant rating of AB/ BA or AA
on I. plant structure and equipment requirements and II. GMP/SSOP and
HACCP implementation. BFAR shall withdraw the accreditation for plants with
critical deficiencies.
Group activity: Given the different programs and processes categorize
them considering the indicated groups below. Write the answers of
your group on your manila paper.

HACCP Pre-Requisite Program / Food Processing Plant Facilities and

Environment
Plant lighting Washing facilities
Clean up procedure Employee sanitation
Sanitation standard operating Good Housekeeping system
procedures

Building Lighting
Disposal of solid wastes Toilets
Drinking fountain Drainage
Water supply
Assessment

• Directions: Complete the statement below by filling out the

blank to make the statement complete. Choose your answer
from the wordpool.
Solid Light Chemical R.A. 9003 Screening
Precipitation

Gutters Waste HACCP Impounding Water

lagoon

Sanitation BFAR Waste F-through Soil

Management Lagoon
• 1. _______________ in a processing plant is a primary
concern of all food processing firms.
• 2.________________allows processors to look at what
happens during the process to ensure safety.
• 3._______________ is the utilization of wastes by recycling
and reusing these wastes into other valuable products.
• 4. _______________ known as the National Solid Waste
Management Act as issued as part on WOW.
• 5. ______________ is employed as a preliminary treatment
for removal of large particle of solid prior to final
treatment.
• 6. _______________ conducts both announced and unannounced
inspections.
• 7. _______________ this meets the requirements of industries
discharging small daily volumes of wastes.
• 8. _______________ requires less land and relies on biological action.
• 9. _______________ is a form for partial treatment with the use of
chemical coagulants of lime.
• 10. _____________ provides a certificate of accreditation and a
certificate of HACCP implementation to plants.
• 11. _______________ is a significant likely hazard for this
product if not sufficiently controlled.
• 12. _______________ should be even and without glare.
• 13. _______________ should be accessible for cleaning.
• 14. _______________ must be removed from the premises at
frequently intervals to prevent safety hazards.
• 15. ______________ and tubes should be of the safe type to
prevent contamination by broken and to protect workers.
Thank You!

Ma`am Ahazel