Home / IPM and HACCP
How to Prevent and Protect
your Food and Establishment
from food-borne illnesses caused by Bacteria -

 

What can you do to prevent this from all possible contamination?
Get to know…

What is HACCP?

  • HACCP stands for Hazard Analysis and Critical Control Points.
  • This effort is designed to focus specifically on food safety, including food safety in retail establishments.

The Importance of HACCP program, it is not just:

  1. Microorganism only,
  2. Other materials like metal pieces, bits of wood, or undesirable hurtful chemicals in foods. (Could break off a customer’s tooth, scratching the intestines, or poisoned by strong chemical.)
  3. Are the products that we handle at risk to the growth of microorganisms?, particularly ones that are associated with food poisoning?

Understanding the Concept
HACCP is a concept as well as a system of operation. We must have control over the process, the raw materials, the environment, and the people, beginning as early in the food production system as possible. The major focus of the HACCP system is “from farm to table.”

The total concept of the HACCP program is:

  1. to provide the consumer with a safe consumable product.
  2. the responsibility for producing and marketing these safe products rests with the food industry.
  3. workers in food establishments must understand the hazards that are present and the effects these hazards might have on anyone consuming the products.

Implementing a HACCP plan will:

  • Improve your operation from the regulatory standpoint and provide for the safety of your food products.
  • Reduce the chance for food-borne illness.
  • Identify and document where corrections need to be made.
  • Have you thoroughly review your operation specifically for food safety and place controls on those areas of concern.

Is this HACCP Program applicable to my establishment?
The operating principles of HACCP systems are applicable to:

  1. any of the food chain activities and to any size of business.
  2. the critical areas within supermarkets and other food sales and marketing areas that have a potential to cause consumer harm are basically the same whether the operation is a large or a small stores.

The HACCP program is designed so that we are aware of the Critical Control Points that we have within our establishment, and that we ensure that these critical factors are monitored in such a way as to produce a safe food supply.

Incorporating the Integrated Pest Management in your establishment

Procedures that compliment the HACCP program

  • Inspection - surveying and checking of all possible factors for the pest survival and signs/indications of their presence within the premises. These facts are to further establish to confirm the particular source where the Pest infestations are coming from.

  • Identification - from the established facts and identification of the pest infestation, like signs of damages, points of entry or Pest droppings etc, hence, we’ll be able to gather information of what type of pest that cause the problem or damages, additionally, factors that encourages the continual survival of these pests shall be dealt with.

  • Recommendation - Upon correct identification of the type of pest infestation, a plan of action to tackle the area of infestation, the pest harborages- the root cause of that infestation with approved type of insecticides to manage the current situation. Further, to reduce and manage the pest emergence, physical method like sealing of certain points of entry, crack and crevices and of course, sanitation measures are highly regarded in such a program like HACCP

  • Treatment - Having determined a plan of action and the recommended measures. It is important to note that the treatment to be carried out with successful treatment depends on the following measures:
    (a) The correct dosage of the recommended insecticides used.
    (b) The Trained servicemen geared with the knowledge of HACCP and techniques in carrying out this task.

  • Monitoring - Provide monitoring to evaluate the overall effectiveness of the Pest Management. Provide detail reporting for industries that comply with ISO and HACCP requirement.

Finally, since we all want to provide safe food of acceptable quality to the public, it should be the Food Establishment and Retail Business Operators’ responsibility to design and implement the means by which such responsibility can be met to the satisfaction of regulatory agencies, or more importantly, the consuming public.

To Start implementing your HACCP Program in your Food Establishment, take action today!

“In short, everyone is responsible for safe food products – the way it is produced, prepared and consumed”.

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