1. Hazard Analysis Critical Control Point (HACCP) is a systematic preventative approach to food safety that identifies specific hazards and measures for their control to help ensure the safety of food.
2. It defines potential food safety hazards, identifies critical control points in the food production process where hazards can be controlled or eliminated, and establishes controls to monitor those points.
3. HACCP is supported by prerequisite programs including Good Manufacturing Practices that establish basic hygienic and sanitary conditions necessary for safe food production.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
The Document will help you up to create a HACCP plan for cooked meat " not shelf stable" that includes all related documents with instructions to assist food safety specialist to create and establish and implement HACCP plan food catering and food products in general.
Have a look, when ever you need any assistance please contact me via:
Skype: Karam2013
Email: Eng.karam@outlook.com OR VIA
Mobile: +962780777241
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
The Document will help you up to create a HACCP plan for cooked meat " not shelf stable" that includes all related documents with instructions to assist food safety specialist to create and establish and implement HACCP plan food catering and food products in general.
Have a look, when ever you need any assistance please contact me via:
Skype: Karam2013
Email: Eng.karam@outlook.com OR VIA
Mobile: +962780777241
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
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In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
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lecture on how to maintanance food hygiene in modern world in development of industry 4.0 as there is many threat in hygine of the food so this is the lecture about that
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Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
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This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
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The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
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4. H - Hazard
A - Analysis
C - Critical
C - Control
P - Point
5. • (pronounced "hass-ip") is the simple but effective way to
ensure food safety.
• a food safety system that helps identify foods and
procedures that are most likely to cause food borne
illness.
6. • A system which identifies, evaluates, and controls
hazards which are significant for food safety.
• It is a preventative system rather than an inspection
system of controlling food safety hazards.
7. • Was proposed by the Codex Alimentarius Commission
for the food industry.
• The first ever HACCP system was developed by the
Pillsbury Company in response to a request by NASA to
provide an alternative method of food safety control.
8. “come as close to 100% assurance as possible that food
products would not be contaminated with pathogens.”
“needed control over raw materials, environment and
people as early in the system as possible….”
9. HACCP is:
• systematic – all the potential hazards are
identified before there is a problem;
• efficient – it concentrates the control effort
at the stages where the risk is potentially the
highest;
• on the spot – the processes can be
controlled immediately by the food business.
10. • Pre-requisite program
- are the basic programmes and practices that
establishes and maintains a hygienic environment.
• HACCP Plan
- is a scientific and systematic approach to identify,
assess and control of hazards in the food production
process.
- food safety control is integrated into the design of the
process rather than relied on end-product testing.
Therefore HACCP system provides a preventive and thus
cost-effective approach in food safety.
11. • Foundation to a HACCP program
• Includes Good Manufacturing Practices
• Addresses food safety at all stages from
receiving to shipping
• Including indirect hazards
12. • Premises
• Transportation and Storage
• Equipment
• Personnel/Training
• Sanitation and Pest Control
• Recall
• Allergen Control
• Supplier Quality Assurance
13.
14.
15. 1.Analyze hazards
2.Determine critical control points
3.Establish limits for critical control points
4.Establish monitoring procedures for critical control
points
5.Establish corrective actions
6.Establish verification procedures
7.Establish a record system
16. • A plan is laid out to identify
• All possible food safety hazards that
could cause a product to be unsafe for
consumption, and
• The measures that can be taken to
control those hazards.
17. - Defined as a biological, chemical or physical
agent in, or condition of, food that has the
potential to cause an adverse health effect .
3 Categories:
1. Biological
2. Chemical
3. Physical
18. • is a point, a step or a procedure in a food
manufacture process at which control can
be applied and, as a result, a food safety
hazard can be prevented, eliminated, or
reduced to an acceptable level.
19. • is a criterion which separates acceptability from
unacceptability. It is the maximum or minimum value
to which a physical, biological, or chemical hazard
must be controlled at a critical control point to
prevent, eliminate, or reduce to an acceptable level
the occurrence of the identified food safety hazard.
• is establishing critical limits for each critical control
point. A critical limit is the limit at which a hazard is
acceptable without compromising food safety.
20. • Monitoring is a planned sequence of observations
or measurements to assess whether a critical
control point is under control and to produce an
accurate record for future use in verification.
• Monitoring is very important for a HACCP system.
• Monitoring can warn the plant if there is a trend
towards loss of control so that it can take action to
bring the process back into control before the limit is
exceeded.
21. • is an action taken when the results of
monitoring at the critical control point
indicate that the limit is exceeded, i.e. a loss
of control.
22. • is the application of methods, procedures, tests and other
evaluations, in addition to monitoring, to determine
compliance with the HACCP plan.
• Examples:
• Calibration of process monitoring instruments at
specified intervals
• Direct observation of monitoring activities
• Corrective actions
23. • This is essential for:
• documentation of the establishment's
compliance with its HACCP plan;
• tracing the history of an ingredient, in-process
operations, or a finished product, when
problem arise;
• identifying trends in a particular operation that
could result in a deviation if not corrected;
• identifying and narrowing a product recall.
24. • This should include:
• records for critical control points
• establishments of limits
• corrective actions
• results of verification activities
• HACCP plan including hazard analysis.
27. Stage 1
• Good Manufacturing Practices (GMPs)
Stage 2
• Hazard Analysis and Critical Control Points
(HACCP) {FSMA Minimum Requirement}
Stage 3
• ISO 22000:2005
28. • GMPs
- a system for ensuring that products are consistently
produced and controlled according to quality standards.
- is designed to minimize the risks involved in any
pharmaceutical production that cannot be eliminated
through testing the final product.
29. • HACCP
- is a systematic preventive approach to food
safety from biological, chemical, and physical hazards
in production processes that can cause the finished
product to be unsafe
- designs measurements to reduce risks to safe level.
30. • ISO 22000:2005
- specifies requirements for a food safety
management system where an organization in
the food chain needs to demonstrate its ability to
control food safety hazards in order to ensure
that food is safe at the time of human
consumption.
(Latin for "Book of Food") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating tofoods, food production and food safety.