HACCP AND ISO IN BAKERY TECHNOLOGY
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This document discusses HACCP (Hazard Analysis and Critical Control Points) and ISO (International Organization for Standardization) standards for bakery technology. It defines ISO as an independent organization that develops standards to ensure quality and safety of products. ISO 22000 specifies requirements for a food safety management system, including interactive communication, system management, prerequisite programs, and HACCP principles. HACCP is a systematic approach to food safety that identifies hazards and controls them at critical points during food production, preparation, processing, packaging, distribution and storage. The key principles of HACCP include hazard analysis, identifying critical control points, establishing monitoring procedures, and corrective actions.
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HACCP AND ISO IN BAKERY TECHNOLOGY
- 1. • NAME:AKSHATA SANJAY CHIWANDE • SUBJECT: BAKERY AND CONFECTIONERY TECHNOLOGY • TOPIC: HACCP AND ISO IN BAKERY TECHNOLOGY
- 2. z CONTENTS ▪ What is ISO? ▪ ISO 22000 ▪ What is HACCP? ▪ Application and principles of HACCP. ▪ Benefits of HACCP.
- 3. z ISO: INTERNATIONAL ORGANISATIONS FOR STANDARDIZATION ▪ An independent organization. ▪ Non-Government oorganization. ▪ That develops standard to ensure the quality, quantity, safety and efficiency of products.
- 4. z Examples of ISO ▪ ISO 9000-Quality Management ▪ ISO 4001-Environmental management. ▪ ISO 13485-Medical devices related. ▪ ISO 22000-Food safety management systems.
- 5. z ISO 22000 ▪ ISO 22000 International standard specifies therequirements a food safety management system that involves the following elements. 1. Interactive communication. 2. System management. 3. Prerequisites programs. 4. HACCP principles.
- 6. z What is HACCP? ▪ Is a systematic preventive approach to food safety from biological, chemical, physical hazards. ▪ HACCP system which is science based systematic identifies sepcific hazard and measure for the control to ensure the safety of food. ▪ HACCP is an international recognised method of identifying and managing food safety related programs.
- 7. z APPLICATION ▪ Food production. ▪ Preparation. ▪ Processing. ▪ Packaging. ▪ Distribution.
- 8. z PRINCIPLES 1. Conduct a hazard analysis. 2. Identify the critical control points. 3. Establish monitoring procedure. 4. Establish corrective actions.
- 9. z BENEFITS OF HACCP ▪ Management tool that provide a more structural approch to the control of indentified hazard in camaprison traditional insepction and quality control procedures. ▪ It is a systematic approach covering all aspects of food safety from raw material to final products. ▪ Under the FASSI 2006 essential to ensure licence and consent to operate. ▪ International authority such as WHO codex alimentarious commission promote HACCP as the system of choice for ensuring food safety.
- 10. z ▪THANK YOU