Many food manufacturers have HACCP and cGMPs in place. Now, customers are asking for a food safety management system certification recognized by GFSI. How does a food manufacturer make the transition from HACCP to GFSI?
Join us for this presentation with Sonia Akbarzadeh of Food Industry Consulting, Inc. as she provides details on implementing HACCP for GFSI.
Sonia will cover details on how to analyze and identify the gaps in your existing quality and safety system, bridging the gaps to ensure your HACCP program complies with the GFSI scheme(s) your company has chosen, and the process of documentation.
During this webinar, you'll receive details on:
-What is required by the various GFSI standards
-12 steps and 7 principles of HACCP development
-Modifying and improving current programs to meet requirements
-Documenting the process, establishing records, and training personnel
Many food manufacturers have HACCP and cGMPs in place. Now, customers are asking for a food safety management system certification recognized by GFSI. How does a food manufacturer make the transition from HACCP to GFSI?
Join us for this presentation with Sonia Akbarzadeh of Food Industry Consulting, Inc. as she provides details on implementing HACCP for GFSI.
Sonia will cover details on how to analyze and identify the gaps in your existing quality and safety system, bridging the gaps to ensure your HACCP program complies with the GFSI scheme(s) your company has chosen, and the process of documentation.
During this webinar, you'll receive details on:
-What is required by the various GFSI standards
-12 steps and 7 principles of HACCP development
-Modifying and improving current programs to meet requirements
-Documenting the process, establishing records, and training personnel
Intro to cGMPs: The Building Blocks for GFSI ComplianceTraceGains
Current Good Manufacturing Practices (cGMPs) provide the necessary environmental and operating conditions for the production of high quality and safe foods. They are also the building blocks for GFSI-recognized food safety and quality standards, including SQF, BRC, FSSC 22000, and other global standard schemes.
This webinar on cGMPs for GFSI was co-hosted with founder and partner of Food Industry Consulting, Sonia Akbarzadeh, on October 7 at 10:00am MDT.
Sonia covers cGMP basics and how you can use them as building blocks for GFSI compliance.
Specifically, you hear more about:
-Setting up detailed programs and procedures – the 4 stages of cGMPs
-Controlling hazards introduced by personnel, environment, and operations
-Common prerequisite programs
-Elevating the importance of cGMPs as a path to reach GFSI compliance
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.
HACCP Certification The Benefits and How to Get It.pdfOFFICE
HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.
EAC certification, custom union, cu tr certificate, TR CU certificate, Ukrsepro Certificate, Atex Certificate, CE Mark, technical passport, fire certificate, ISO, ISI, CE, RDSO, SSI, Trademark, Copy right, Patents, GOST-R, ERP, Wesite development, Scanning Solution, Information Security, ISO 9001/14001/18001/22001/27001/50001/TS 16949/17025/13485, Pollution Consent, Environment Audit, safety Audit, Training for Internal Auditor, IRCA approved Lead Auditor for ISO 9001/14001/18001/22001/27001, Six Sigma Green Belt, Black Belt, Total Quality management, NSIC Registration,5S, Kaizan, TQM,TPM, Lean Six Sigma,Quality Circle,IT Security,ITes
Intro to cGMPs: The Building Blocks for GFSI ComplianceTraceGains
Current Good Manufacturing Practices (cGMPs) provide the necessary environmental and operating conditions for the production of high quality and safe foods. They are also the building blocks for GFSI-recognized food safety and quality standards, including SQF, BRC, FSSC 22000, and other global standard schemes.
This webinar on cGMPs for GFSI was co-hosted with founder and partner of Food Industry Consulting, Sonia Akbarzadeh, on October 7 at 10:00am MDT.
Sonia covers cGMP basics and how you can use them as building blocks for GFSI compliance.
Specifically, you hear more about:
-Setting up detailed programs and procedures – the 4 stages of cGMPs
-Controlling hazards introduced by personnel, environment, and operations
-Common prerequisite programs
-Elevating the importance of cGMPs as a path to reach GFSI compliance
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.
HACCP Certification The Benefits and How to Get It.pdfOFFICE
HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.
EAC certification, custom union, cu tr certificate, TR CU certificate, Ukrsepro Certificate, Atex Certificate, CE Mark, technical passport, fire certificate, ISO, ISI, CE, RDSO, SSI, Trademark, Copy right, Patents, GOST-R, ERP, Wesite development, Scanning Solution, Information Security, ISO 9001/14001/18001/22001/27001/50001/TS 16949/17025/13485, Pollution Consent, Environment Audit, safety Audit, Training for Internal Auditor, IRCA approved Lead Auditor for ISO 9001/14001/18001/22001/27001, Six Sigma Green Belt, Black Belt, Total Quality management, NSIC Registration,5S, Kaizan, TQM,TPM, Lean Six Sigma,Quality Circle,IT Security,ITes
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
2. HACCP SYSTEM
What is HACCP?
Hazard Analysis
Critical Control Point
Food Safety Management System
It Identifies, Evaluate and Controls
Hazards which are Significant for
Food Safety
Raghavendra Adiga
3. Building and
Equipment design
Cleaning and Sanitization
Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water, ventilation)
Personal Hygiene
Hand Washing
Good Hygienic Habits
Prerequisite Programmes
Raghavendra Adiga
5. Seven Principles of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
Raghavendra Adiga
6. HACCP PRINCIPLES
1. Hazards Analysis
what could go wrong
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control the hazards
Raghavendra Adiga
8. HACCP PRINCIPLES
2. Critical Control Points (CCP)
Most important points / steps where
the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level
Raghavendra Adiga
9. HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable
Eg: Cooking Temperature:
Storing Temperatures:
Food Temperatures:
Raghavendra Adiga
10. HACCP PRINCIPLES
4. Monitoring System
Setup checks for control measures at
CCP to confirm that the process is
under control and critical limits are
not exceeded
Raghavendra Adiga
13. HACCP PRINCIPLES
7. Documentation
Keep records
Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports
Raghavendra Adiga
14. HACCP PROCESS FLOW MAP
DELIVERY / RECEIPT
STORAGE
DRY CHILLED FROZEN
THAWING
PREPARATION SERVE COLD
SERVE COLD
SERVE HOT
CHILLING
RE-HEATING
COOKING
HOT HOLDING
D
I
S
P
L
A
Y
/
S
E
R
V
I
C
E
PURCHASE
Raghavendra Adiga
15. HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers
Raghavendra Adiga
16. HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products
Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product and date codes
Raghavendra Adiga
17. HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)
Raghavendra Adiga
18. HACCP PROCESS FLOW MAP
Preparation
Hazards
Contamination
Multiplication of Bacteria
Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and work areas
Minimize handling and time keep at room temperature
Raghavendra Adiga
19. HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms
Controls
Cook thoroughly to
Core temperature 75o
C
Raghavendra Adiga
20. HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold Cold Hold
Maintain above 63o
C Store below 5o
C
Cover the food Cover the food
Raghavendra Adiga
21. HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria
Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling
Raghavendra Adiga
22. Seven Principles of
HACCP
1. Hazards
Analysis
2. Critical Control
Points
3. Critical Limits
4. Monitoring
System
5. Corrective
Action
6. Verification
7. Documentation
Raghavendra Adiga
