HACCP Part 1
•
1 like•1,512 views
The document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses the history and development of HACCP, outlines the seven principles of HACCP, and describes the key steps in developing and implementing a HACCP plan including conducting a hazard analysis, identifying critical control points, establishing monitoring procedures, and documenting the system. The document also defines biological, chemical and physical hazards and provides examples of common food safety hazards at different stages of the food chain.
Report
Share
Report
Share
![What is HACCP? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Recommended
HACCP Team Training
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
The Hazard Analysis Critical Control Point (Haccp
The document outlines the seven principles of the Hazard Analysis Critical Control Point (HACCP) system, which is a prevention-based food safety program that identifies hazards and monitors critical control points during food production to prevent foodborne illnesses. Key aspects of HACCP include identifying biological, chemical, and physical hazards; establishing critical limits for monitoring critical control points; and maintaining records to verify the effectiveness of the system. The principles aim to anticipate and control hazards before problems occur through monitoring at critical stages of food production.
Food Safety Plan
The document discusses food safety plans and good agricultural practices (GAPs) for farms. It notes that implementing GAPs can reduce risks to growers and consumers from foodborne illness, protect a farm's reputation, and maintain market access. It also provides examples of food safety issues on farms and in restaurants that have occurred. The document recommends that farms develop a written food safety plan, provide training to workers, implement audits or self-certification programs, and properly document practices.
Food Safety And HACCP
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Haccp Power Point
HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.
Haccp Training
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
Haccp,iso 9001 22000
ISO9001,ISO22000,7G'S(GLP'GMP'GHP,GRP,GDP,GTP,GCP),HACCP(its objectives, principles,benefits advantages)
Prerequisite programs
The document outlines the prerequisite programs that must be developed and implemented by companies prior to establishing their HACCP plans. There are seven prerequisite programs that address food safety from receiving to shipping: (1) Premises, (2) Transportation/Purchasing/Receiving/Storage, (3) Equipment, (4) Personnel, (5) Sanitation and Pest Control, (6) Recall, and (7) Operational Prerequisite Programs. Each program contains elements, sub-elements, and requirements to control food safety hazards in the work environment and operational practices. The prerequisite programs must be documented, updated when changes are made, and reassessed at least annually.
Recommended
HACCP Team Training
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
The Hazard Analysis Critical Control Point (Haccp
The document outlines the seven principles of the Hazard Analysis Critical Control Point (HACCP) system, which is a prevention-based food safety program that identifies hazards and monitors critical control points during food production to prevent foodborne illnesses. Key aspects of HACCP include identifying biological, chemical, and physical hazards; establishing critical limits for monitoring critical control points; and maintaining records to verify the effectiveness of the system. The principles aim to anticipate and control hazards before problems occur through monitoring at critical stages of food production.
Food Safety Plan
The document discusses food safety plans and good agricultural practices (GAPs) for farms. It notes that implementing GAPs can reduce risks to growers and consumers from foodborne illness, protect a farm's reputation, and maintain market access. It also provides examples of food safety issues on farms and in restaurants that have occurred. The document recommends that farms develop a written food safety plan, provide training to workers, implement audits or self-certification programs, and properly document practices.
Food Safety And HACCP
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Haccp Power Point
HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.
Haccp Training
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
Haccp,iso 9001 22000
ISO9001,ISO22000,7G'S(GLP'GMP'GHP,GRP,GDP,GTP,GCP),HACCP(its objectives, principles,benefits advantages)
Prerequisite programs
The document outlines the prerequisite programs that must be developed and implemented by companies prior to establishing their HACCP plans. There are seven prerequisite programs that address food safety from receiving to shipping: (1) Premises, (2) Transportation/Purchasing/Receiving/Storage, (3) Equipment, (4) Personnel, (5) Sanitation and Pest Control, (6) Recall, and (7) Operational Prerequisite Programs. Each program contains elements, sub-elements, and requirements to control food safety hazards in the work environment and operational practices. The prerequisite programs must be documented, updated when changes are made, and reassessed at least annually.
Haccp
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards at specific points in the food production process. It was developed in the 1960s by Pillsbury and NASA to ensure food safety for space missions. In the 1970s, the FDA adopted HACCP for low acid canned foods to reduce food poisoning. By the 1980s, HACCP use had spread throughout the US and Europe. The WHO and EU later made HACCP a legal requirement to improve global food safety standards. HACCP certification involves completing a training course on the seven HACCP principles: hazard analysis, determining critical control points, establishing critical limits
HACCP - Training Module.pptx
HACCP is a food safety management system that identifies, evaluates, and controls hazards that are significant for food safety. It involves conducting a hazard analysis to determine critical control points during food production. The seven principles of HACCP include identifying hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key critical control points include cooking temperatures, storage temperatures, and using a metal detector. The HACCP process involves mapping the food flow from purchase to storage and identifying potential biological, chemical, and physical hazards and controls at each step.
Haccp
How is Haccp used in the food industry?
What is Haccp in food service?
What are the seven principles of Haccp?
What is Haccp and why is it used in food production?What is HACCP? What are its 7 Principles?
Food Businesses and Food Safety in INDIA
Seven Principles of Hazard Analysis Critical Control Point for food safety management system based on the principles of will enable hazards to be identified and controlled
HACCP PRESENTATION
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
SSOP- SANITATION STANDARD OPERATING PROCEDURES
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
Introduction to HACCP
HACCP (Hazard Analysis Critical Control Point) is a food safety system that identifies potential food safety hazards and puts controls in place to prevent them. It was originally developed in the 1960s for NASA space missions to ensure food safety. Since then, HACCP principles have been adopted worldwide by food standards organizations and legislation. The document provides a detailed history of the development of HACCP from 1959 to the present and describes the seven principles of HACCP and guidelines for its application, which include assembling a HACCP team, describing products, identifying intended uses, constructing flow diagrams, identifying hazards and controls, determining critical control points, and establishing monitoring, verification and documentation procedures.
Haccp
The document discusses Hazard Analysis and Critical Control Points (HACCP), a tool used to prevent food safety hazards. It outlines the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles aim to anticipate where food safety problems could occur during food processing and production steps like purchase, delivery, storage, preparation, cooking, holding, and service, and establish controls to prevent issues.
Chapter 5 haccp
The document discusses the Hazard Analysis Critical Control Point (HACCP) system for ensuring food safety. It outlines the 7 principles of HACCP including identifying hazards, critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The key points are that HACCP focuses on preventing problems by identifying potential food safety hazards and putting controls in place at critical points in food production to minimize risks. This proactive approach helps food managers anticipate and control hazards before they occur.
Haccp development training course warehouse
The document provides an introduction and overview of Hazard Analysis Critical Control Points (HACCP). It discusses what HACCP is, food poisoning symptoms and causes, and types of food hazards including chemical, physical, and microbiological. It also outlines key HACCP principles like conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures, and documenting the HACCP system. Pre-requisite programs are identified that must be in place to support an effective HACCP plan.
Taccp vaccp ppt final
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Food Safety vs. Food Defense
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Food safety , OPRP, CCP.pptx
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
Product traceability and food safety (15 oct08)
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
HACCP PLAN - COOKED MEAT-NOT SHELF STABLE
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
ISO 22000 - Food Safety Management System and HACCP Implementation
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
Hazard Analysis Critical Control Point
This document discusses Hazard Analysis and Critical Control Points (HACCP) and food safety in canned foods. It outlines the principles of HACCP including hazard analysis, determining critical control points, establishing critical limits, monitoring critical control points, corrective actions, verification procedures, and record keeping. It also discusses the unreliability of post-process sampling of canned foods due to failures in container seals that can allow microbial contamination. Special training of personnel is needed to properly monitor critical control points and ensure food safety.
HACCP training simplified by abdul qudoos
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized method for managing food safety. It involves identifying potential hazards, determining critical control points to minimize risk, establishing limits and procedures for monitoring and correction. The presentation provides an overview of HACCP including its history, principles, benefits and implementation process from conducting a hazard analysis to establishing record keeping procedures.
ISO 22000 & HACCP
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
Haccp training slideshow 1
Our company is committed to developing and implementing Good Manufacturing Practices (GMPs) following the principles of Hazard Analysis Critical Control Point (HACCP). GMPs and HACCP programs help control food safety hazards through prerequisite programs and establishing critical control points. An effective GMP/HACCP program requires commitment from both management and employees.
Iso 22000 general awareness of dodla dairy
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
Human Milk Bank Hazard Analysis Plan: Trainee Workbook
In the absence of global guidelines and standards for human milk banking, the need for quality assurance planning is critical and needed at the local level. This new toolkit from PATH will help ensure that hazards are identified, eliminated, minimized, or monitored, and proactively checked for the optimal safe distribution of donor human milk. This training workbook will help local human milk bank teams at the national, regional, and hospital levels determine that their human milk banks are operating safely and effectively.
H.A.C.C.P
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards at specific points in the food production process. It works by conducting a hazard analysis, identifying critical control points to monitor for hazards, establishing critical limits, monitoring procedures, corrective actions, verification steps, and record keeping procedures. The goal is to prevent, eliminate, or reduce potential hazards to safe levels at each stage of production.
More Related Content
What's hot
Haccp
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards at specific points in the food production process. It was developed in the 1960s by Pillsbury and NASA to ensure food safety for space missions. In the 1970s, the FDA adopted HACCP for low acid canned foods to reduce food poisoning. By the 1980s, HACCP use had spread throughout the US and Europe. The WHO and EU later made HACCP a legal requirement to improve global food safety standards. HACCP certification involves completing a training course on the seven HACCP principles: hazard analysis, determining critical control points, establishing critical limits
HACCP - Training Module.pptx
HACCP is a food safety management system that identifies, evaluates, and controls hazards that are significant for food safety. It involves conducting a hazard analysis to determine critical control points during food production. The seven principles of HACCP include identifying hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key critical control points include cooking temperatures, storage temperatures, and using a metal detector. The HACCP process involves mapping the food flow from purchase to storage and identifying potential biological, chemical, and physical hazards and controls at each step.
Haccp
How is Haccp used in the food industry?
What is Haccp in food service?
What are the seven principles of Haccp?
What is Haccp and why is it used in food production?What is HACCP? What are its 7 Principles?
Food Businesses and Food Safety in INDIA
Seven Principles of Hazard Analysis Critical Control Point for food safety management system based on the principles of will enable hazards to be identified and controlled
HACCP PRESENTATION
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
SSOP- SANITATION STANDARD OPERATING PROCEDURES
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
Introduction to HACCP
HACCP (Hazard Analysis Critical Control Point) is a food safety system that identifies potential food safety hazards and puts controls in place to prevent them. It was originally developed in the 1960s for NASA space missions to ensure food safety. Since then, HACCP principles have been adopted worldwide by food standards organizations and legislation. The document provides a detailed history of the development of HACCP from 1959 to the present and describes the seven principles of HACCP and guidelines for its application, which include assembling a HACCP team, describing products, identifying intended uses, constructing flow diagrams, identifying hazards and controls, determining critical control points, and establishing monitoring, verification and documentation procedures.
Haccp
The document discusses Hazard Analysis and Critical Control Points (HACCP), a tool used to prevent food safety hazards. It outlines the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles aim to anticipate where food safety problems could occur during food processing and production steps like purchase, delivery, storage, preparation, cooking, holding, and service, and establish controls to prevent issues.
Chapter 5 haccp
The document discusses the Hazard Analysis Critical Control Point (HACCP) system for ensuring food safety. It outlines the 7 principles of HACCP including identifying hazards, critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The key points are that HACCP focuses on preventing problems by identifying potential food safety hazards and putting controls in place at critical points in food production to minimize risks. This proactive approach helps food managers anticipate and control hazards before they occur.
Haccp development training course warehouse
The document provides an introduction and overview of Hazard Analysis Critical Control Points (HACCP). It discusses what HACCP is, food poisoning symptoms and causes, and types of food hazards including chemical, physical, and microbiological. It also outlines key HACCP principles like conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures, and documenting the HACCP system. Pre-requisite programs are identified that must be in place to support an effective HACCP plan.
Taccp vaccp ppt final
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Food Safety vs. Food Defense
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Food safety , OPRP, CCP.pptx
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
Product traceability and food safety (15 oct08)
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
HACCP PLAN - COOKED MEAT-NOT SHELF STABLE
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
ISO 22000 - Food Safety Management System and HACCP Implementation
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
Hazard Analysis Critical Control Point
This document discusses Hazard Analysis and Critical Control Points (HACCP) and food safety in canned foods. It outlines the principles of HACCP including hazard analysis, determining critical control points, establishing critical limits, monitoring critical control points, corrective actions, verification procedures, and record keeping. It also discusses the unreliability of post-process sampling of canned foods due to failures in container seals that can allow microbial contamination. Special training of personnel is needed to properly monitor critical control points and ensure food safety.
HACCP training simplified by abdul qudoos
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized method for managing food safety. It involves identifying potential hazards, determining critical control points to minimize risk, establishing limits and procedures for monitoring and correction. The presentation provides an overview of HACCP including its history, principles, benefits and implementation process from conducting a hazard analysis to establishing record keeping procedures.
ISO 22000 & HACCP
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
Haccp training slideshow 1
Our company is committed to developing and implementing Good Manufacturing Practices (GMPs) following the principles of Hazard Analysis Critical Control Point (HACCP). GMPs and HACCP programs help control food safety hazards through prerequisite programs and establishing critical control points. An effective GMP/HACCP program requires commitment from both management and employees.
Iso 22000 general awareness of dodla dairy
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
What's hot (20)
ISO 22000 - Food Safety Management System and HACCP Implementation
ISO 22000 - Food Safety Management System and HACCP Implementation
Viewers also liked
Human Milk Bank Hazard Analysis Plan: Trainee Workbook
In the absence of global guidelines and standards for human milk banking, the need for quality assurance planning is critical and needed at the local level. This new toolkit from PATH will help ensure that hazards are identified, eliminated, minimized, or monitored, and proactively checked for the optimal safe distribution of donor human milk. This training workbook will help local human milk bank teams at the national, regional, and hospital levels determine that their human milk banks are operating safely and effectively.
H.A.C.C.P
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards at specific points in the food production process. It works by conducting a hazard analysis, identifying critical control points to monitor for hazards, establishing critical limits, monitoring procedures, corrective actions, verification steps, and record keeping procedures. The goal is to prevent, eliminate, or reduce potential hazards to safe levels at each stage of production.
Haccp food safety booklet
This document outlines procedures for a Hazard Analysis and Critical Control Points (HACCP) food safety and quality assurance manual. It includes definitions of key food safety terms, as well as policies and procedures for management, hiring, emergencies, food safety, employees, sanitation, and quality assurance forms. The goal is to prevent foodborne illness through error-free food production by identifying critical control points and monitoring temperatures, times, and procedures.
Risk assessment form
This risk assessment identifies risks that may occur during the production of a promotional video. It will involve filming at different college locations over multiple days, with hazards including tripping over wires near the road. Editing the raw footage also poses risks like eye strain from long periods at a computer. Controls like taping wires to the floor and taking regular breaks will reduce risks to a medium level for editing and high level for filming.
Haccp presentation pp
Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat.
Application of food safety risk assessment in identifying effective control m...
Presented by Kohei Makita, Katsuaki Sugiura and Tsu-Hoong Chua at a regional seminar for OIE national focal points for animal production food safety, Hanoi, Vietnam, 24-26 June 2014.
Food Safety Risk Analysis - Part 2
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
Hazard analysis and food control
Hazard analysis and critical control points (HACCP) is a systematic approach to identify, evaluate, and control biological, chemical, and physical hazards in the food production process. It aims to prevent food safety risks rather than inspecting finished products. The HACCP system can be applied at all stages of food production, packaging, and distribution. Government agencies in the US require mandatory HACCP programs for meat and juice to effectively ensure food safety and public health. HACCP implementation is currently voluntary in other food industries.
Specific Aspects of Food Safety Auditing
This document provides guidance on food safety auditing, including specific aspects to consider when auditing HACCP systems and quality management systems. It discusses objectives of food safety auditing, risk assessment, the role of the auditor, and guidance on prerequisite programs like pest control, maintenance, cleaning and transport. The overall document aims to outline best practices for conducting a thorough and effective food safety audit.
Presentation: How to Develop a HACCP Plan in 12 Steps
A brief guiding presentation about HACCP, and how you can implement it in your organization in 12 easy steps.
Food Safety Audit and Assessment
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
School Food Safety and HACCP Workshop
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) principles and guidelines for developing a food safety program in a school kitchen based on HACCP. The goals are to empower staff to create a food safety program that identifies potential food hazards, establishes control measures like critical limits and monitoring procedures, and incorporates record keeping to ensure food is handled safely from receiving to serving. Key aspects of developing the program include classifying menu items, identifying critical control points and critical limits, and establishing standard operating procedures, monitoring, corrective actions, verification and record keeping procedures.
Fssc 22000 guidance manual april-2013
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
BRC global standard for food safety short training guide
The document discusses the requirements for meeting the BRC Global Standard for Food Safety. It covers topics such as management commitment, HACCP systems, prerequisite programs, quality management systems, food safety plans, and purchasing procedures. The main points are that organizations must implement a comprehensive food safety system based on HACCP principles, have documented food safety and quality policies, audit and approve suppliers, and review all food safety plans and procedures annually or when changes occur. Senior management must also demonstrate commitment through reviews and resource allocation.
"World Health Day 2015 7 April: Food safety" - presentation English
World Health Day 2015 focused on food safety. The document discusses how foodborne diseases kill millions annually and can cause long-term health problems. It outlines trends like globalization that increase food safety risks and how a long, complex global food chain requires collaboration across sectors to ensure safety. Key actions include strengthening surveillance systems, applying a holistic risk-based approach to food production and distribution, and encouraging both governments and consumers to prioritize safe food.
Food Safety Risk Analysis - Part 1
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
ISO 22000 Food Safety Management System
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Haccp training
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach that identifies and controls hazards in the food production process. It involves assembling a team to analyze hazards, construct a flow diagram of the process, determine critical control points and critical limits. The goal is to implement control measures that eliminate or reduce significant hazards to protect consumer safety. Key aspects include hazard analysis, identifying critical control points, establishing monitoring and verification procedures, and maintaining documentation.
Viewers also liked (20)
Human Milk Bank Hazard Analysis Plan: Trainee Workbook
Human Milk Bank Hazard Analysis Plan: Trainee Workbook
Application of food safety risk assessment in identifying effective control m...
Application of food safety risk assessment in identifying effective control m...
Presentation: How to Develop a HACCP Plan in 12 Steps
Presentation: How to Develop a HACCP Plan in 12 Steps
BRC global standard for food safety short training guide
BRC global standard for food safety short training guide
"World Health Day 2015 7 April: Food safety" - presentation English
"World Health Day 2015 7 April: Food safety" - presentation English
Similar to HACCP Part 1
HACCP AND GOOD MANUFACTURING PRACTICES in poultry production
HACCP AND GOOD MANUFACTURING PRACTICES in poultry productionPVNRTVU, College of Veterinary Science,Rajendranagar, Telangana, India
The document discusses Hazard Analysis and Critical Control Points (HACCP) and its application in poultry production. Some key points:
- HACCP was developed in the 1960s by NASA and focuses on identifying specific hazards and measures to control them. It was first applied to food safety by Pillsbury in the 1970s.
- Poultry products can become contaminated with pathogens like Salmonella and Campylobacter, making them a cause of foodborne illness. HACCP provides a systematic approach to control food safety hazards during processing.
- A HACCP plan involves identifying hazards at each step, determining critical control points, establishing limits and monitoring procedures. This helps prevent or reduceHaccp and nutrition labelling
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses the history and development of HACCP from its origins with NASA to its current global use. The key aspects of developing and implementing an effective HACCP plan are outlined, including assembling a team, creating a flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documentation. The goal of HACCP is to analyze potential food safety hazards and identify ways to eliminate or reduce such hazards to improve food safety.
Lecture 11 hazard analysis and critical control point HACCP
HACCP is a system that identifies, assesses, and controls hazards associated with food production. It focuses on prevention rather than finished product inspection. The key points are:
- HACCP was developed in the 1960s by NASA and Pillsbury to ensure food safety for astronauts and the military. It became mandatory for many food sectors starting in the 1970s-2000s.
- There are 7 principles: hazard analysis, identifying critical control points, establishing critical limits, monitoring CCPs, corrective actions, verification, and record keeping.
- Hazards can be biological (microbes), chemical (toxins), or physical (foreign objects). The HACCP plan identifies these hazards and
FOOD-SAFETY-ACT-2022-PRESENTATION.pptx
The document outlines key points of the Food Safety Act of 2013 in the Philippines. It aims to (1) protect public health from foodborne illnesses; (2) enhance industry and consumer confidence; and (3) promote economic growth through fair trade. It delineates responsibilities between government agencies like the DA, DOH, DILG from farm to consumer. It establishes food safety programs like GMP, SSOP, and HACCP to prevent hazards. It provides the legal framework to develop and implement science-based food safety regulations to achieve a high level of consumer protection.
FQA360S Lecture 02 HACCP 2023 - Week1.pdf
HACCP is a system to analyze food safety hazards and implement controls. It originated in the 1960s when NASA and Pillsbury developed it for space food. HACCP identifies hazards, establishes control points to prevent hazards, monitors the control points, and documents the system. The goal is to systematically prevent food safety issues rather than relying on traditional inspection and testing. HACCP considers food safety from production to consumption.
HACCP for the safety of Livestock Products
The document provides an overview of Hazard Analysis and Critical Control Point (HACCP) systems for ensuring food safety. It discusses the history and definitions of HACCP, the seven principles of HACCP including hazard analysis, identifying critical control points, establishing monitoring procedures, and record keeping. The document also includes an example decision tree for determining critical control points.
Introduction haccp
This document provides an introduction and history of Hazard Analysis Critical Control Points (HACCP). It discusses how HACCP was developed in the 1960s for NASA to ensure food safety for astronauts. Since then, HACCP principles have been adopted as international food safety standards. The document outlines the chronological development of HACCP and its increased worldwide usage in food legislation over time. It describes the seven principles of HACCP and provides guidelines for applying the HACCP system to identify hazards and implement controls at critical control points to improve food safety.
HACCP Training Program ( Red Lobster Ryd. )
This document provides an overview of HACCP (Hazard Analysis and Critical Control Point) training. It begins with definitions of food safety terms and an introduction to food hazards like biological, chemical and physical hazards. It then discusses why HACCP was developed, how it works, and its history. Key aspects of HACCP covered include identifying critical control points and limits, monitoring procedures, and record keeping. The document emphasizes controlling food hazards before they occur to ensure food safety.
Food safety standard and HACCP.pdf
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
Food safety standard and HACCP.pdf
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Food safety standard and HACCP.pdf
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
Hazard analysis & critical control point by dr vikram gupta
Hazard analysis and critical control point (HACCP) is a systematic preventative approach to food safety that identifies potential food safety hazards. It aims to take key actions to reduce or eliminate risks at critical control points along the food production process. HACCP involves conducting a hazard analysis to identify potential hazards, determining critical control points to monitor and control hazards, and establishing procedures to monitor the critical control points. The goal of HACCP is to enhance food safety by anticipating and preventing problems rather than relying on finished product testing.
HACCP ;Definition, and principles
Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production to consumption. It identifies hazards and applies controls to ensure food safety at all stages of production. The seven principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. Implementing HACCP benefits consumers through reduced foodborne illness, and benefits industry through increased market access and reduced costs from waste and recalls.
Food safety & security full & final
Food safety and food security are interrelated concepts that profoundly impact human life. Food safety involves handling, preparing, and storing food to prevent foodborne illness, through practices like cleaning, sanitation, pest control, and proper cooking. The Hazard Analysis and Critical Control Point (HACCP) system is a scientific approach to identify and control food safety hazards at critical points in production. Ensuring food safety helps achieve food security, defined by the FAO as all people having access to sufficient, safe, nutritious food at all times. However, food safety incidents can threaten food security, as seen in outbreaks of E. coli, dioxin contamination, and melamine in infant formula that sickened thousands.
HACCP System Certification.pdf
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), 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 measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
On Farm Food Safety
This document outlines a five-year vision for improving on-farm food safety in the Ontario crop sector. The objective is to promote existing and new food safety strategies, policies, and practices to ensure a safe and reliable crop production sector that meets consumer needs. Key issues include risk management, secure market access, consumer confidence in food safety and quality, and skill development. The plan focuses on increasing awareness of food safety hazards, implementing food safety standards, assessing risks at each stage of crop production from field to consumer, and establishing Hazard Analysis and Critical Control Point systems for individual crops. Progress will be verified through audits and regulatory oversight.
HACCP.pptx
HACCP is a risk-based food safety system used by the food industry to prevent foodborne hazards. It involves identifying potential hazards at specific points in the food production process and establishing controls to prevent, eliminate, or reduce hazards to safe levels. The key principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. The document provides details on each step of implementing a HACCP system from assembling a HACCP team to establishing record keeping procedures.
FOOD SAFETY MANAGEMENT SYSTEM
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
HACCP PPT
The document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It defines HACCP and explains that it identifies, evaluates, and controls hazards that are significant for food safety. The seven principles of HACCP are described, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. Key food hazards like physical, chemical and biological hazards are also outlined. The presentation concludes with an example HACCP process flow map from purchase to service.
HACCP .pptx
The document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It defines HACCP and explains that it identifies, evaluates, and controls hazards that are significant for food safety. The seven principles of HACCP are described, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. Key food hazards like physical, chemical and biological hazards are also outlined. The presentation concludes with an example HACCP process flow map from purchase to service.
Similar to HACCP Part 1 (20)
HACCP AND GOOD MANUFACTURING PRACTICES in poultry production
HACCP AND GOOD MANUFACTURING PRACTICES in poultry production
Lecture 11 hazard analysis and critical control point HACCP
Lecture 11 hazard analysis and critical control point HACCP
Hazard analysis & critical control point by dr vikram gupta
Hazard analysis & critical control point by dr vikram gupta
More from Abdul Qudoos healthyfoodmanagement.com
The ice breaker
Abdul Qudoos gives his icebreaker speech at Toastmasters. He introduces himself as a food scientist from India now living in the UAE. He discusses his background and experience in food product development. Qudoos explains that Toastmasters helps with public speaking skills, which is important to him as English is his second language. The goal of his first speech is to break the ice and connect with others at Toastmasters to further improve his communication abilities.
Top 10 healthiest-drinks
This article lists the 10 healthiest drinks as identified by Abdul Qudoos on his website healthyfoodmanagement.com. It encourages readers to remember the website address and provides a Twitter handle of @Healthy_Food_ related to healthy foods.
Healthy & Unhealthy Foods for Children
Healthy foods for children include fresh fruits and vegetables, beans, lentils, whole grains, nuts, seeds, milk in moderation, honey, molasses, jaggery, homemade cakes and biscuits made with whole wheat flour, dark chocolate with at least 70% cocoa, water, and fruit juices. Unhealthy foods are cakes, biscuits, candy, sugary cereals, fruit juices with added sugar, white bread and pasta, soda, and tea or coffee with sugar. The document provides guidelines on establishing a nutritious diet for children and avoiding foods with added sugar, artificial flavors or colors, and caffeine which can be addictive or negatively impact behavior and immunity.
Childhood nutrition and health
The document discusses the importance of proper nutrition for children's health and development. It outlines several key nutrients including calcium for strong bones, iron for transporting oxygen, zinc for growth, dietary fiber, B-vitamins for brain and nerve health, vitamin C to prevent scurvy, vitamin D for calcium absorption, folic acid to prevent anemia, and essential fatty acids for healthy skin and development. The document emphasizes establishing healthy eating habits in childhood to prevent health issues later in life.
Think Saftey
This document discusses the importance of various types of personal protective equipment (PPE) in the workplace. It notes that eye and face protection is crucial to prevent thousands of work-related eye injuries each year. Respiratory protection is also important to prevent inhalation of hazardous materials. The document emphasizes that head protection is vital because the head contains sensitive organs like the brain, eyes and ears. It also stresses the significance of hand, foot, and hearing protection to maintain workers' health and safety. Protecting all parts of the body is key to controlling physical and health hazards when working with dangerous materials and noise.
Team Work - 2
A mouse discovers a mouse trap in a farmer's house and warns the other farmyard animals. However, the chicken, bull, and sheep dismiss the mouse's concerns, claiming the trap does not affect them. That night, the trap catches an unseen venomous snake instead of the mouse. The snake bites the farmer's wife, who becomes ill. To help her, the farmer must slaughter the chicken, sheep, and bull. The wife ultimately dies, and many friends come to her funeral, requiring the slaughter of more animals. The presentation concludes that when one team member faces a problem, the entire team is at risk if others do not offer support.
The healing power of Rose
Rose has many healing properties. Different parts of the rose plant can be used including rose water, petals, oil, and powder. Rose can help with issues like graying hair, reducing heat in the body, soothing eyes, and regulating menstruation. It also benefits teeth and gums, clears skin blemishes, and acts as a natural deodorant. Ancient doctors used rose to treat various ailments and it contains many vitamins and minerals that are beneficial to health.
Team Work
This document discusses team working and provides examples of team building exercises. It defines team working as working cooperatively across cultures and organizations to achieve shared goals. Several levels of team working are described from basic cooperation to creating new opportunities for teams. Example team building exercises are also summarized, including the Helium Stick, Mine Field, Pipeline, and Great Egg Drop activities.
H 1 N 1 - Swine Flu Awareness
Swine flu, also known as H1N1, is an influenza virus that emerged in 2009 and caused a global pandemic. The document provides information on the symptoms, transmission, and prevention of swine flu infection. Key symptoms include fever, cough, sore throat, and body aches. Swine flu spreads from person to person through coughing or sneezing, or by touching infected surfaces. Basic precautions like hand washing, getting adequate sleep, and avoiding contact with sick individuals can help reduce the risk of infection.
Bitter Gourd - Food that heal
Bitter gourd is a bitter vegetable that is believed to have several health benefits. It is rich in vitamins and minerals and contains compounds that may help lower blood sugar levels and fight cancer, HIV/AIDS, and other diseases. While the unripe fruit and leaves can be eaten or used medicinally, the ripe fruit is too toxic and bitter for consumption. Bitter gourd is widely cultivated and used in Indian cuisines.
Canola Oil
The document discusses canola oil and its health benefits. Canola oil is considered one of the healthiest cooking oils due to its fatty acid composition - it has low levels of saturated fats and higher levels of mono- and polyunsaturated fats. Studies have shown canola oil is effective at lowering cholesterol and changing platelet activity compared to other oils higher in saturated fats like palm and coconut oil. The document promotes canola oil as a healthier substitute for other cooking oils due to these health benefits.
How to become popular in SS
1. The document provides tips for creating a successful presentation on SlideShare in 4 steps: start with an attractive title slide, make contacts and join groups, provide a positive experience for viewers, and thank viewers at the end.
2. It then shows statistics on views, favorites, and downloads for various presentations over time. These demonstrate how engagement grows substantially within a week for popular presentations.
3. The document concludes by thanking several female SlideShare users whose presentations were very popular, suggesting women played a key role in its success.
What is Jam?
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
Health, Safety & Environmental Presentation
This document outlines health, safety, and environmental (HSE) responsibilities and principles for company staff. It discusses following HSE rules, using protective equipment, reporting incidents, attending training, and ensuring safe working conditions. Specific guidelines are provided for general HSE practices, housekeeping, reporting injuries, personal protective equipment (PPE), and concluding with a safety target of zero accidents, health issues, or fires.
Emergency Response Plan
The document outlines an emergency response plan for a factory. It details the following:
- The plan's goals are to protect lives, property, and facilities and ensure continuity of operations during emergencies.
- It provides steps to follow during an emergency, including evaluating conditions, reporting incidents, following emergency staff instructions, and using all communication tools.
- The notification process involves alarms, addressing systems, and a list of emergency contacts. External emergency services are also listed.
- Evacuation procedures involve sounding alarms, supervisors leading employees to assembly areas, and accounting for all employees.
The Best 50
The document lists the best 50 commentators on the SlideShare community and some of their comments on various presentations. It recognizes users who have provided thoughtful, insightful comments that add value to presentations on SlideShare. The comments praise aspects of the presentations such as the humor, insights, and ideas shared. They engage respectfully with the content and encourage the creators.
5S - AQS
5S is a structured workplace organization method developed in Japan that involves sorting, setting in order, shining, standardizing, and sustaining processes. It aims to improve safety, efficiency, productivity, and maintain high quality standards through implementing organization and standardization practices. The 5S method motivates employees and is a key factor for success in companies applying approaches like Lean Manufacturing, Total Productive Maintenance, Six Sigma, and Total Quality Management.
Food Hygiene
This document discusses food hygiene training and foodborne illness. Each year, foodborne illnesses result in 76 million cases, 325,000 hospitalizations, and 5,200 deaths in the US, costing $10-83 billion. Bacteria, viruses, and parasites can cause foodborne illness, and water used on fresh produce can spread pathogens like E. coli if contaminated. Proper time and temperature controls are important to keep food safely in or out of the danger zone between 4-60 degrees Celsius to prevent the growth of microbes.
Safety First
Employees should practice good housekeeping every day to work safely. Cleaning up hazards and keeping the workplace tidy are important for preventing accidents. Following safe work habits like cleaning up messes and properly storing items reduces the chances of injuries. Housekeeping is a vital but overlooked part of workplace safety.
Fig - The Blessed Fruit
Figs are a popular restorative food that was grown in Egypt as early as 4000 BC. Fresh figs are high in moisture and carbohydrates, while dry figs are higher in protein, minerals, fiber, and carbohydrates. Figs help boost immunity, relieve constipation due to their fiber and laxative properties, and can help treat piles, thinness, asthma, and mouth disorders.
More from Abdul Qudoos healthyfoodmanagement.com (20)
Recently uploaded
Taurus Zodiac Sign: Unveiling the Traits, Dates, and Horoscope Insights of th...
Dive into the steadfast world of the Taurus Zodiac Sign. Discover the grounded, stable, and logical nature of Taurus individuals, and explore their key personality traits, important dates, and horoscope insights. Learn how the determination and patience of the Taurus sign make them the rock-steady achievers and anchors of the zodiac.
The Evolution and Impact of OTT Platforms: A Deep Dive into the Future of Ent...
This presentation provides a thorough examination of Over-the-Top (OTT) platforms, focusing on their development and substantial influence on the entertainment industry, with a particular emphasis on the Indian market.We begin with an introduction to OTT platforms, defining them as streaming services that deliver content directly over the internet, bypassing traditional broadcast channels. These platforms offer a variety of content, including movies, TV shows, and original productions, allowing users to access content on-demand across multiple devices.The historical context covers the early days of streaming, starting with Netflix's inception in 1997 as a DVD rental service and its transition to streaming in 2007. The presentation also highlights India's television journey, from the launch of Doordarshan in 1959 to the introduction of Direct-to-Home (DTH) satellite television in 2000, which expanded viewing choices and set the stage for the rise of OTT platforms like Big Flix, Ditto TV, Sony LIV, Hotstar, and Netflix. The business models of OTT platforms are explored in detail. Subscription Video on Demand (SVOD) models, exemplified by Netflix and Amazon Prime Video, offer unlimited content access for a monthly fee. Transactional Video on Demand (TVOD) models, like iTunes and Sky Box Office, allow users to pay for individual pieces of content. Advertising-Based Video on Demand (AVOD) models, such as YouTube and Facebook Watch, provide free content supported by advertisements. Hybrid models combine elements of SVOD and AVOD, offering flexibility to cater to diverse audience preferences.
Content acquisition strategies are also discussed, highlighting the dual approach of purchasing broadcasting rights for existing films and TV shows and investing in original content production. This section underscores the importance of a robust content library in attracting and retaining subscribers.The presentation addresses the challenges faced by OTT platforms, including the unpredictability of content acquisition and audience preferences. It emphasizes the difficulty of balancing content investment with returns in a competitive market, the high costs associated with marketing, and the need for continuous innovation and adaptation to stay relevant.
The impact of OTT platforms on the Bollywood film industry is significant. The competition for viewers has led to a decrease in cinema ticket sales, affecting the revenue of Bollywood films that traditionally rely on theatrical releases. Additionally, OTT platforms now pay less for film rights due to the uncertain success of films in cinemas.
Looking ahead, the future of OTT in India appears promising. The market is expected to grow by 20% annually, reaching a value of ₹1200 billion by the end of the decade. The increasing availability of affordable smartphones and internet access will drive this growth, making OTT platforms a primary source of entertainment for many viewers.
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart➒➌➎➏➑➐➋➑➐➐Dpboss Matka Guessing Satta Matka Kalyan Chart Indian Matka
SATTA MATKA SATTA FAST RESULT KALYAN TOP MATKA RESULT KALYAN SATTA MATKA FAST RESULT MILAN RATAN RAJDHANI MAIN BAZAR MATKA FAST TIPS RESULT MATKA CHART JODI CHART PANEL CHART FREE FIX GAME SATTAMATKA ! MATKA MOBI SATTA 143 spboss.in TOP NO1 RESULT FULL RATE MATKA ONLINE GAME PLAY BY APP SPBOSSOrganizational Change Leadership Agile Tour Geneve 2024
Organizational Change Leadership at Agile Tour Geneve 2024
Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujarat’s Dholera
The Tata Group, a titan of Indian industry, is making waves with its advanced talks with Taiwanese chipmakers Powerchip Semiconductor Manufacturing Corporation (PSMC) and UMC Group. The goal? Establishing a cutting-edge semiconductor fabrication unit (fab) in Dholera, Gujarat. This isn’t just any project; it’s a potential game changer for India’s chipmaking aspirations and a boon for investors seeking promising residential projects in dholera sir.
Visit : https://www.avirahi.com/blog/tata-group-dials-taiwan-for-its-chipmaking-ambition-in-gujarats-dholera/
2024-6-01-IMPACTSilver-Corp-Presentation.pdf
IMPACT Silver is a pure silver zinc producer with over $260 million in revenue since 2008 and a large 100% owned 210km Mexico land package - 2024 catalysts includes new 14% grade zinc Plomosas mine and 20,000m of fully funded exploration drilling.
2022 Vintage Roman Numerals Men Rings
Discover timeless style with the 2022 Vintage Roman Numerals Men's Ring. Crafted from premium stainless steel, this 6mm wide ring embodies elegance and durability. Perfect as a gift, it seamlessly blends classic Roman numeral detailing with modern sophistication, making it an ideal accessory for any occasion.
https://rb.gy/usj1a2
buy old yahoo accounts buy yahoo accounts
As a business owner, I understand the importance of having a strong online presence and leveraging various digital platforms to reach and engage with your target audience. One often overlooked yet highly valuable asset in this regard is the humble Yahoo account. While many may perceive Yahoo as a relic of the past, the truth is that these accounts still hold immense potential for businesses of all sizes.
Building Your Employer Brand with Social Media
Presented at The Global HR Summit, 6th June 2024
In this keynote, Luan Wise will provide invaluable insights to elevate your employer brand on social media platforms including LinkedIn, Facebook, Instagram, X (formerly Twitter) and TikTok. You'll learn how compelling content can authentically showcase your company culture, values, and employee experiences to support your talent acquisition and retention objectives. Additionally, you'll understand the power of employee advocacy to amplify reach and engagement – helping to position your organization as an employer of choice in today's competitive talent landscape.
一比一原版新西兰奥塔哥大学毕业证（otago毕业证）如何办理
一模一样【微信：A575476】【新西兰奥塔哥大学毕业证（otago毕业证）成绩单Offer】【微信：A575476】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
Holger Mueller of Constellation Research shares his key takeaways from SAP's Sapphire confernece, held in Orlando, June 3rd till 5th 2024, in the Orange Convention Center.
-- June 2024 is National Volunteer Month --
Check out our June display of books on voluntary organisations
Top mailing list providers in the USA.pptx
Discover the top mailing list providers in the USA, offering targeted lists, segmentation, and analytics to optimize your marketing campaigns and drive engagement.
How MJ Global Leads the Packaging Industry.pdf
MJ Global's success in staying ahead of the curve in the packaging industry is a testament to its dedication to innovation, sustainability, and customer-centricity. By embracing technological advancements, leading in eco-friendly solutions, collaborating with industry leaders, and adapting to evolving consumer preferences, MJ Global continues to set new standards in the packaging sector.
The 10 Most Influential Leaders Guiding Corporate Evolution, 2024.pdf
In the recent edition, The 10 Most Influential Leaders Guiding Corporate Evolution, 2024, The Silicon Leaders magazine gladly features Dejan Štancer, President of the Global Chamber of Business Leaders (GCBL), along with other leaders.
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka➒➌➎➏➑➐➋➑➐➐Dpboss Matka Guessing Satta Matka Kalyan Chart Indian Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Indian Matka Indian satta Matka Dpboss Matka Kalyan Chart Matka Boss otg matka Guessing Satta Recently uploaded (20)
Taurus Zodiac Sign: Unveiling the Traits, Dates, and Horoscope Insights of th...
Taurus Zodiac Sign: Unveiling the Traits, Dates, and Horoscope Insights of th...
The Evolution and Impact of OTT Platforms: A Deep Dive into the Future of Ent...
The Evolution and Impact of OTT Platforms: A Deep Dive into the Future of Ent...
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
The Influence of Marketing Strategy and Market Competition on Business Perfor...
The Influence of Marketing Strategy and Market Competition on Business Perfor...
Organizational Change Leadership Agile Tour Geneve 2024
Organizational Change Leadership Agile Tour Geneve 2024
Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujarat’s Dholera
Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujarat’s Dholera
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
The Influence of Marketing Strategy and Market Competition on Business Perfor...
The Influence of Marketing Strategy and Market Competition on Business Perfor...
The 10 Most Influential Leaders Guiding Corporate Evolution, 2024.pdf
The 10 Most Influential Leaders Guiding Corporate Evolution, 2024.pdf
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
HACCP Part 1
- 10. How safe is your Food?
- 11. How safe is your Food?
- 12. How safe is your Food?