HACCP MANUAL - Nationwide Pest Control

HACCP ManualRev. No.: 01Rev. Date: 20/02/2018Nationwide Pest Control (NWPC)HACCP MANUALThis document is uncontrolled if printed. Latest version is available on the server.Page 1 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/20181. FOOD SAFETY POLICY STATEMENTFOOD SAFETY POLICY STATEMENTNationwide Pest Control (NWPC) maintains an HACCP plan which ensures continuousimprovement in the Food safety of the Service it offers to the market.The HACCP encompasses all operational activities of the Company, all the procedures andprocesses required to meet its customers’ specified requirements and those required toexceed its customers’ expectations.The policy embraces the following key principles: Eliminating/minimizing all possible contaminationmicrobiological at the earliest possible stagephysical,chemicaland Compliance with the requirements of HACCP and other relevant standards. Systems and controls shall be prevention based to foster more effective decisionmaking Funders and Suppliers are integral to the quality process and company staff shallwork closely with them to meet customer’s needs Company management is fully committed to their Policy through active participationin improvement activities and leadershipNationwide Pest Control’s Executive Management will be responsible and accountable forensuring this food safety Policy is implemented and their respective teams are fully aware ofthese responsibilities.Signed:Date:Managing DirectorThis document is uncontrolled if printed. Latest version is available on the server.Page 2 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/20182. HACCP PlanThe purpose of the HACCP Plan (Hazard Analysis, Critical Control Point) is to identify,evaluate, and control all Food Safety and Quality hazards as well as meeting customerexpectations and regulatory requirements.A hazard is defined as a biological, chemical, or physical agent in, or condition of food andfood with the potential to cause an adverse health effect, illness or injury. This technique isalso applied to quality. The HACCP plan defines the boundaries for control of a particularfood, and is specific for each product in each processing situation.1-The HACCP Team shall consist of:Team Leader (management representative): Quality ManagerTeam Members: Managing Director and Warehouse Manager2- Construct the Flow Diagram of the Process3-List all Potential Hazards associated with each step conduct a Hazard Risk Assessment anddetermine the Control Measures for each hazard4-Determine the Critical Control Points5-Establish the Critical Limit for each Critical Control Point, ensuring the basis for selectingand validating each limit is recorded.6-Establish a monitoring system for each Critical Control Point7-Establish corrective action for any potential deviation outside of the critical limits.8-Establish Verification Schedule to confirm the HACCP System is working effectivelya. Hazard Risk Assessment GuidelineThe Quality Team will identify “. which hazards are of such a nature that their eliminationor reduction to acceptable levels is essential to the production of safe food.”In order to decide whether we need a control measure in place to minimise or prevent ahazard from occurring and the nature of such a control measure/s, we must first determinethe significance of each hazard. To do this we take into account two factors:! The likelihood the hazard will occurThe quality team needs to consider the likelihood (probability) of occurrence for eachhazard they have identified.The likelihood of a hazards occurring may be simply rated in accordance with the followingHazard Risk Assessment Matrix, and should be recorded on the FR17- Risk Assessment.! The severity of the hazardThis document is uncontrolled if printed. Latest version is available on the server.Page 3 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/2018Although the likelihood of a hazard occurring may be considered low, the impact of thathazard on consumer health or product quality may be high. For example, the likelihood ofClostridium botulinum being found in your -product may be low, but its toxin could kill thosewho consumed it.Therefore, it is helpful to also consider the seriousness of the hazard with respect to itsimpact on consumer health. The seriousness of the hazard may also be rated in accordancewith the following Hazard Risk Assessment Matrix, and should be recorded on the FR17Risk Assessment form.The significance of the hazardCombining the likelihood with the severity provides the significance and degree of concernthat is referred to as the total risk, and maybe expressed as a numerical rating in accordancewith the following Hazard Risk Assessment Matrix. This type of approach can be used todetermine the type of control measure/s we should have in place and the amount of moneywe wish to invest in them, as well as the monitoring frequency. It does not eliminate theneed for action concerning the lesser hazards. The total significance rating should also berecorded on the FR17- Risk Assessment form.Severity(Consequence)QualityFailure would create noncompliance with regulations orfood SafetyFatalityMajor(1)Failure could injure the customer or an employee or losecustomerSevere (High) (2)Failure causes a high degree of customer dissatisfaction.Serious sicknessModerate(3)Failure results in a subsystem or partial malfunction ofthe product or service.Product recallMinor(4)Low significant(5)Failure would create a minor nuisance to the customer,but the customer can overcome it without performance Customer complaintloss.Failure may not be readily apparent to the customer, butwould have minor effects on the customer’s process orproduct or service.Not significantLikelihoodDescriptionAlmost certain(A)Expected to occur in most circumstancesLikely(B)Will probably occur in most circumstances (i.e. has been known to occur, or hasThis document is uncontrolled if printed. Latest version is available on the server.Page 4 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/2018occurred before)Possible(C)Might occur at some time (i.e. have heard of it happening)Unlikely(D)Could occur, but no known instances previouslyRare(E)May occur only in exceptional circumstancesHazard Risk Assessment ossible(C)Unlikely(D)Rare(E)Major(1)124511Severe (High) (2)3581216Moderate(3)69131716Minor(4)1014182123Low significant(5)1519222425For an assessment of 10 or less, the FR16.CCP Decision Tree is considered if concluded toCCP it is essential to have an appropriate control measure to control the identified hazard.These control measures are known as Critical Control Points (CCPs). An assessment of riskgreater than 10 is considered acceptable.b. Review of Risk assessmentThe Quality manager ensures that the risk assessment is regularly reviewed to check theireffectiveness and, as necessary, revised. The review should be undertaken in the followingcircumstances, but not limited to these: Current control measure does not control the risk A new relevant hazard or risk is identified After a notifiable incident occurs If the results of consultation under the legislation indicates that a review isnecessaryThis document is uncontrolled if printed. Latest version is available on the server.Page 5 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/20183. Flow chart of process1Before Service2During Service3After Service12This document is uncontrolled if printed. Latest version is available on the server.Page 6 of 11

HACCP ManualRev. No.: 01Rev. Date: 20/02/20184. Risk AssessmentStepInputHazardsCauseAssessRisk (i)LSCCPPreventative MeasureRBefore nn andPesticides, ForeignobjectsContamination fromenvironmental sourcesDtipping dust,stone, fly andstring intothe product Ensure uniform and bootsare clean Report to site reception andobtain permission to accessfood handling areas (whereapplicable) Follow site inductionprotocols (hair nets, jewelrypolicy, restricted areas etc) Sign on to TechniciansRecord of Attendance View pest sighting reports3 17and sign them off Wash hands thoroughly withsoap and water beforeentering food areas Cover open wounds If you are suffering from anyfood borne illness (symptomsinclude diarrhea, vomiting,hepatitis etc.) you mustinform the site contact. Youmay be prohibited fromentering food handling areas.In this case, contact youThis document is uncontrolled if printed. Latest version is available on the server.Page 7 of 11Critical LimitMonitoringCorrectiveActionRecord

HACCP ManualRev. No.: 01StepInputHazardsRev. Date: 20/02/2018CauseAssessRisk (i)LSCCPPreventative MeasureRsupervisor for furtherinstructions Follow SOP01- Application ofPesticides (Food PreparationArea) NWPCDuring nn andPesticides, sDtipping dust,stone, fly andstring into theproduct Never touch food Never touch food contactsurfaces Gain permission from sitecontact before performingany unscheduled treatment Instruct customer to removefood and food packagingbefore performing misting orspraing treatments3 17 After performing misting orspraying treatments alwaysleave notification where foodproduction staff will see it Only use pesticides approvedfor use on this site Only use product that isregistered for use for thatpest I tht situation Follow instructions on label Prepare product (Decant,This document is uncontrolled if printed. Latest version is available on the server.Page 8 of 11Critical LimitMonitoringCorrectiveActionRecord

HACCP ManualRev. No.: 01StepInputHazardsRev. Date: 20/02/2018CauseAssessRisk (i)LSCCPPreventative MeasureRDilute, Mix) at vehicle In the event of a spill, usespill kit to contain spill, cleanup according tomanufacturer’s instructionson label, refer to MSDS forfurther information, informthe customer site contact Secure any unsecured rodentbait stations Check accuracy of site mapand update if required Follow SOP01- Application ofPesticides (Food PreparationArea) NWPCAfter ronmentaltechniciasourcesDContaminationn andPesticides3 17, ForeignobjectsThis document is uncontrolled if printed. Latest version is available on the server. Check that the site registercontains the following;o A site Service summary thatcorrectly specifies theproducts and services for thissiteo MSDS for all chemicalsapproved for use on the site,in hard copy format and lessthan five years’ oldPage 9 of 11Critical LimitMonitoringCorrectiveActionRecord

HACCP ManualRev. No.: 01StepInputHazardsRev. Date: 20/02/2018CauseAssessRisk (i)LSCCPPreventative MeasureCritical LimitRtipping dust,stone, fly andstring into theproductThis document is uncontrolled if printed. Latest version is available on the server.o Just used ApprovedChemical Listo A site map that is accurateand dated Organise for the register tobe updated if required Housekeeping and proofingrecommendations must bemade where applicable. Theymust be repeated on eachservice report until therecommendations areattended to by the client If you see any of thefollowing you must report itto your site, contact and noteit on the service reporto Extremely dirty foodequipment which ma causefood poisoningo Areas of contamination thatrequire cleaning, such asrodent or bird droppings Follow SOP01- Application ofPesticides (Food PreparationArea) NWPCPage 10 of 11MonitoringCorrectiveActionRecord