The document outlines the Hazard Analysis and Critical Control Point (HACCP) system for milk processing. HACCP identifies seven principles for food safety that include hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document then provides a hazard analysis for the milk processing steps from reception to packaging and storage. For each step, biological, chemical and physical hazards are identified and critical control points are established to eliminate or reduce the hazards.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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 Safety measures of Pineapple Jam can be improved, maintained and sustained by implementing HACCP Plan, as it covers all aspects during raw pineapple conversion to Pineapple Jam
Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
To obtained good hygienic Pineapple Jam these CCPs must be controlled and HACCP Plan must revised every year.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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 Safety measures of Pineapple Jam can be improved, maintained and sustained by implementing HACCP Plan, as it covers all aspects during raw pineapple conversion to Pineapple Jam
Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
To obtained good hygienic Pineapple Jam these CCPs must be controlled and HACCP Plan must revised every year.
Implementation of Food safety and management system in Poultry Industry is discussed in detail in the document. From describing the principles of HACCP as well as its critical control points and critical control limits.
An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are:
• Milk.
• Eggs.
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts.
• Wheat.
• Soybeans
2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013.
3. Umbrella, describe image
4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza)
Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments
5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration
6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc.
7. Clean> wash hands, utensils, food etc
Clear> separate raw cooked, meat veg, poultry fruits etc
Chill> low temp, food preservation, lessen bacterial activity
Cook> high temp, kill bacteria, thoroughly
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product.
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3. Hazard Analysis and Critical Control Point.
Consist of seven principles.
Identifies specific hazards and preventive
measures.
Outline how to establish, implement and
maintain a HACCP system.
4. 1.Hazard Analysis
Identify the hazards associated with the
food production at all stages.
2. Identify the CCP
Determine the point that can be
controlled to eliminate hazards
3. Establish Critical Limit
these limits are the operational
boundaries of ccp
5. 4. Monitor CCP’s
Establish a system to monitor CCP
5.Establish Corrective Action
6. Verification
7. Record Keeping
6. The food industry is very large and diverse.
HACCP is system that equally evaluates all
the different types of food from different
countries
The entire food process has great potential
for food contamination,HACCP limits these
risks in interest of public health.
Food borne disease are continually emerging
and evolving , presenting a risk to public
health that must be regulated
13. PROCESS HAZARD
RATIONALE
CONTROL
MEASURES
CP/CCP
Reception
BIO-Truck
unloading area
has the
potential to
contaminate
liquid milk
products. These
products are
normally
transmitted
through
equipment that
if unclean, can
result in
bacterial
contamination
Truck unloading
area should be
constructed to
protect the milk
and maintain
the area and
equipment
clean. Using
equipment
meeting
sanitary design
guide lines
CP
14. CHE-Without proper
separation between
cleaning and
sanitizing solutions
and products. There
could be
contamination of the
product,mold growth
in animal feed may
contaminate milk with
aflatoxin M1 and M2
Maintain proper
separation or a
physical break
between circuits
containing cleaning
solutions and vessels
and lines used to
contain or conduct
products ,Presence of
aflatoxin can be
avoided by supplier
guarantee
CP
PHY-Equipment in
poor repair or
improperly assembled
may contaminate
products with foreign
materials
Use a filter, screen or
other appropriate
device at some point
in the system. An
effective preventive CP
16. Raw milk
storage
BIO-These products
are normally stored in
vessels that, if
unclean can result in
bacterial
contamination.
Without proper
temperature and time
controls, vegetative
pathogens can
multiply to levels that
may be capable of
overwhelming the
pasteurization
process.
Verify that storage
vessels and associated
lines and valves similar
appurtenances are
constructed in such a
way that they can be
cleaned. It should be
cleaned as needed but
atleast each day used.
Pipe line openings and
outlet valves when not
in use are closed with
tight fitting covers
CP
17. Maintain a
temperature low to
minimise growth of
pathogens
CHE-Without proper
separation between
cleaning and
sanitizing solutions
and products
Maintain proper
separation or
physical break
between circuits
containing cleaning
solution and vessels
and lines
CP
19. CHE-Without proper
separation between
cleaning and sanitizing
solutions and product
. There could be
product
contamination
Maintain proper
separation or physical
break between circuits
containing cleaning
solution and vessels and
lines used to contain
product. Particular
attention is needed to
assure that the required
separation remain in
place during partial
washes.
CP
Food which contain
undeclared allergens
may cause life
threatening reactions
in sensitive individuals
Pasteurization
equipment and
associated piping and
valves that are used for
both milk and milk
products that do not,
must be thoroughly
cleaned after use for
allergen containing
foods before it is used
CP
20. For foods that do not
declare that allergen
CP
Some boiler water
compounds used in the
production of steam to
be used in contact with
food or food contact
surfaces may contain
toxic substances
Boiler water
additives can be
controlled. Ensuring
safety of water
Some cooling water or
media additives that may
come in contact with
food or food contact
surfaces may contain
toxic substances.
Cooling water
additives that are
non toxic under the
condition of use
should be used and
their safety verified
by a letter of
guarantee from the
chemical supplier
22. CHE-Without
proper separation
and sanitizing
solution
Maintain proper
separation or
physical break
between circuits
CP
Packaging
material that
does not meet
requirements may
contain non-food
grade substances
Packaging
material or
components
comes from a
sourced supplier
to be free of toxic
or carcinogenic
substances
Food that contain
undeclared
allergens may
cause life
threatening
Reactions in
sensitive
individuals
Packaging
machinery and
associated pipings
and valves must
be thoroughly
cleaned after use
for allergen
containing foods
23. before it is use
d for foods that
do not declare
that allergen
PHY-Glass
fragments may
be present in
processors
packaging in
glass
Maintain a glass
free zone
CP
Packaged milk
product storage
BIO- Lack of
temperature
control in
coolers
Thermometers
should be there
to control the
bacterial
growth rate
25. CHE-Undeclared
allergens may
cause life
threatening
reactions in
sensitive
individuals.
All the
equipment that
are used for
milk and milk
products that
contain
allergens must
be thoroughly
cleaned
PHY-Foreign
materials may
have
contaminate
the products
Maintain
equipment in
good repair
26. PASTEURISATION
Time and temperature
62.78 for 30 min or 71.66 for 15 sec or 135-
150 for fraction of sec
27. Reception
Visual inspection
Lab testing
Hygienic environment and handling
Raw milk storage
proper temperature and storage condition
Pasteurisation
proper temperature and holding time
maintenance of regenerating section
Pasteurised milk storage
Proper temperature and storage condotion
avoid cross contamination
28. Product line and equipment
continuous cleaning and maintenance
Packaging
proper filling
checking of packaging materials
29. Audit record
Equipment record
Product record
Staff record
Cleaning schedule record
Customer confidence record
Hazard analysis plan
Record the inspection visit or investigation