Grease Management and Hazard Control Food preparation and production in commercial kitchens or food processing factories naturally generate fats, oils and grease (FOG) in the waste water which can quickly lead to a build-up of solid residues in the drainage system restricting efficient flow of waste water and ultimately create blockages that can result in flooding of the food preparation area. Unless adequate steps are taken to effectively manage FOG at source, local health and hygiene management is under extreme risk from the effects of odour, contaminated water and vermin. There area number of methods available to the specifier and user to manage FOG and an appreciation of the merits and disadvantages of each system will be provided along with performance indicators. Hygiene management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre-requisite to the supporting structure of HACCP.

1. The Importance of Drainage which
forms a Pre-Requisite to the supporting
structure of HACCP
The Society of Public Health Engineers (Scotland)
is pleased to be hosting tonight's event covering Grease
Management & Hazard Control. This is the first CPD
Technical Event of 2014 and this presentation is by our
2nd speaker Gary Haro.
Gary Haro, Director
 HACCP Guide Ltd

  HACCP Guide Ltd
28th January 2014

2. Agenda

3. Legislation


Hygiene Management is essential and
Regulation (EC) 852/2004 applies to all food
businesses and food operators.
Article 5 (1) requires that permanent HACCP
procedures are applied and importantly,
drainage forms a pre -requisite to the
supporting structure of HACCP.

4. Introduction To HACCP
H
A
C
C
P
Hazard
Analysi
s
Critical
Control
Points

5. Food Safety Management &
HACCP
Food business operators have a legal
responsibility to implement a Food
Safety Management System based on
the principals of HACCP
 HACCP systems prioritise controls so
that resources are concentrated on
the points critical to food safety;
 Cooking
 Cooling
 Storage of High-Risk food


6. The 7 Principals of HACCP
The Seven Principles of HACCP:
1. Conduct a Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Document the system

7. Decision Tree
Principal 2– Determine Critical Control Points

8. Introduction To HACCP
HACCP History
1957 – NASA and USSR start the SPACE RACE
The USA and USSR race for SPACE
DOMINANCE begins as the Russians
successfully launch Sputnik 1.

9. Introduction To HACCP
HACCP History
1960’s – First MANNED Space Flights Planned
Food Safety Identified as a SIGNIFICANT RISK to the
MISSION

10. Introduction To HACCP
HACCP History
1960’s – NASA & Pilsbury design the HACCP
system
Hazard Analysis Critical
Control Points .... What
DOUGHBALL thought that
up?
HACCP Implemented at Pilsbury Corporation to
test the system’s effectiveness

11. Introduction To HACCP
HACCP History
1970’s – HACCP adopted for Food Safety within the
USA
The US Food and Drug Administration adopted
HACCP in Low Acid Canned Foods in order to
reduce the growing number of food poisoning
cases

12. Introduction To HACCP
HACCP History
1980’s – Use of HACCP system spreads in USA and
Europe
The need for Global Trade Standards spread
HACCP world wide.

13. Introduction To HACCP
HACCP History
1990’s – World Health Organisation adopts HACCP
Rising numbers of Food Poisoning cases world wide
lead the World Health Organisation to advocate
HACCP as the recommended way to ensure better
food safety standards.

14. Introduction To HACCP
HACCP History
1990’s – HACCP Legislation Introduced in the
EU
The EU makes HACCP a Legal Requirement
and all EU Countries implement HACCP Laws

15. Introduction To HACCP
HACCP is a
•Proactive
•International
•Food
Safety
System

16. Introduction To HACCP
HACCP FOCUSES on CRITICAL AREAs
Like Storage Temperatures in the Fridge
... or the Detection of Metal in Food
or Cooking Temperatures

17. Introduction To HACCP
By Focusing ONLY on CRITICAL AREAS we can:
Save Time
Save Money
Be more
FOCUSED

18. Introduction To HACCP
HACCP COMPLIMENTs other Management Systems:
Quality Systems
Hygiene
Pest Control

19. Introduction To HACCP
HACCP is INTERNATIONALLY ACCEPTED:
Across the EU
In the USA
... World Wide

20. Introduction To HACCP
HACCP ASSURES:
SAFER Food
HAPPY Customers
Better BUSINESS

21. Introduction To HACCP
Some people see HACCP as:
Too TECHNICAL
TIME Consuming
A PAPER Chase

22. Introduction To HACCP
However, most people see Food Safety as:
A RESPONSIBILITY that
needs
EXPERTISE &
PROFESSIONALISM

23. Introduction To HACCP
A Proactive HACCP Approach is Required Because of:
Long Failure Detection
Times
Traditional Monitoring Methods
Inadequate
Avoids Costly Food Recalls

24. Introduction To HACCP
HACCP Must Work With Other Systems Because:
Prerequisite Programs Focus on The Basics
HACCP Focuses on Process Related Safety
Issues
Food Safety Affects Quality & Vice Versa
Management ‘Loops’ need to work
effectively with HACCP

25. Introduction To HACCP
Management Responsibilities For HACCP
Legal Responsibility – Food Safety
Regulations
Moral Responsibility – Customer Duty Of Care
Business Responsibility – Employee Duty
Of Care
Employee Responsibility – Legal & Moral
Responsibility

26. Introduction To HACCP
Consequences of Non Compliance
Illness & Death Of Customers
Large Fines - Food Safety Act 1990
Loss Of Reputation
Loss of Customers
Business Closure

27. Prerequisites
Review System & Procedures
Audit & Verification
(corrective action and non conformance management)
HACCP System
(hazard identification, control, monitoring and corrective
action.)
Prerequisite Programs
(hygienic design, cleaning, pest control, etc.)
M
o
d
i
f
y

28. Prerequisites
Pre-requisite Programs (PRP’s) Come First!
PRP’s can be seen as the ‘Foundation Stone’ of any HACCP System
and they help with:
Managing the ‘basics’ of food safety
• Allowing HACCP focus on REAL hazards
• Management Processes
• Industry Best Practice
•

29. Prerequisites
Pre-requisite Programs (PRP’s):
Before attempting HACCP there are certain basics that need to
be in place already, these are called PRP’s for short and they
are:
• Raw Material Controls
•
Personnel Hygiene & Training
• Building & Equipment Design
• Trace & Recall Procedures
• Pest Control Systems
• Waste & Drainage Control
• Sanitation & Maintenance
• Operational Control

30. Pre-requisite Programmes
HACCP does not replace pre-requisite
programmes.
 HACCP is only effective when built on
this foundation.
 Pre-requisites
 May also be known as

◦ PRP’s
◦ Good Hygiene Practice (GHP)
◦ Good Manufacturing Practice (GMP)

31. Prerequisites
Raw
Material
Controls
Personnel
Hygiene
& Training
Operationa
l Control
Sanitation &
Maintenance
HACCP
Building &
Equipment
Design
Trace &
Recall
Procedure
s
Waste &
Drainage
Control
Pest
Control
Systems

32. Prerequisites – Pest Control
Pre-requisite Programs (PRP’s):
•
Pest Control
We need to be sure that we have good Pest Control and
Detection systems in place so that we minimise the risk of
Infestations.
In practice this means that we:
• Appoint
a Pest Control Company
•
Have good Pest Prevention & Detection
measures in place
•
Maintain records on Pest Issues and
Corrective Actions taken

33. Prerequisites –
Cleaning & Disinfection Systems
Pre-requisite Programs (PRP’s):
•
Cleaning & Disinfection Systems
We need to be sure that all processing equipment and food
rooms cleaned on a regular basis and that we can
monitor levels of cleanliness.
In practice this means that we:
•
•
Require a Cleaning Schedule
Provide professional Cleaning Equipment
and Chemicals
• Keep records of Cleaning and Micro
Results records on all Corrective Actions taken
• Maintain

34. Prerequisites – Waste
Management
Pre-requisite Programs (PRP’s):
•
Waste Management
We need to be sure that waste is stored and
processed properly and it does not encourage
pests or cause cross contamination.
In practice this means:
•
Waste stored in professional waste bins
•
Regular removal of waste
•
Waste stored in areas away from food
processing waste and its removal from site
• Records of

35. Prerequisites –
Pre-planned Maintenance
Pre-requisite Programs (PRP’s):
•
Pre-planned Maintenance
We need to ensure that the drainage system in use such as BioChemical Systems, and Grease Separators are well maintained
and do not breakdown or malfunction.
In practice this means:
• Regular service of equipment
•
A Maintenance Schedule
•
Engineers trained in Hygiene Practices
•
Records of maintenance carried out

36. Prerequisites –
Hygienic Premises Design
Pre-requisite Programs (PRP’s):
•
Hygienic Premises Design
We need to ensure that the premises that we store and prepare
food in has been designed and is kept in a hygienic manner in
order to PROTECT food from Contamination.
In practice this means:
•
Smooth, non porous surfaces
•
Easy to clean equipment
•
Modern wall cladding
•
Adequate drainage, and the
• Location of Grease Traps and Separators
outside Food Preparation areas

37. Design & Layout
Floors should be constructed to allow
adequate drainage and maintenance
 Adequate Drainage Systems should
be provided
 They should be designed and
constructed so that the risk of
contaminating food or the potable
water supply is avoided
 Site Grease Management System
outside food processing or production


38. Equipment Location

Equipment should be located so that
it:
• Permits adequate maintenance and
cleaning
• Functions in accordance with it’s intended
use
• Facilitates good hygiene practices,
including monitoring

39. Grease Traps
• Grease traps should be large enough to
allow adequate time for fat to separate.
• They should be emptied as frequently as
necessary and, as the contents may be
foul-smelling and obnoxious, traps should
be positioned outside food rooms.
• Inspection chambers should be placed
outside food rooms
 (but if unavoidable they must be airtight)

40. Summary
 Regulation (EC) 852/2004 applies to
all food businesses and food
operators
 Drainage is a Pre-Requisite of
HACCP
 (Article 5 (1)
Location of Drainage System –
Grease Traps and Separators (1st
Choice is outside food rooms)
 Choice of Drainage System should be
adequate for intended use
 Designed to include adequate
Cleaning and Maintenance


41. HACCP Guide Ltd
Thank
you
www.haccpguide.co.u
k