Haccp system and principle
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Hazard Analysis Critical Control Point (HACCP) is a systematic food safety approach that identifies potential hazards and implements controls at critical points in food production. There are seven principles of HACCP: conducting a hazard analysis; identifying critical control points; establishing critical limits; monitoring procedures; corrective actions; verification procedures; and record keeping. HACCP aims to prevent food safety hazards rather than relying on end-product testing and is used globally to ensure food safety.
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The haccp system and application
The document provides background information on HACCP (Hazard Analysis and Critical Control Points) and guidelines for its application. It describes how HACCP was developed in the 1960s to ensure food safety for NASA's space program. The document defines key HACCP terms and outlines the 7 principles of HACCP for identifying hazards and establishing control systems. It also discusses prerequisites, performing a hazard analysis to identify critical control points, establishing monitoring and corrective actions, and documentation requirements. The goal of HACCP is to prevent food safety hazards through implementation of control measures at critical steps.
Rapid methods of detection of food borne pathogens
Rapid methods of detection of foodborne pathogens include biosensors, microscopic methods, immunological detection methods, and molecular detection methods. Biosensors can detect pathogens through metabolic patterns, phenotypic expression, nucleic acid analysis, and pathogen interaction with cells. Microscopic methods include direct epifluorescent filter technique, flow cytometry, and solid-phase cytometry. Immunological methods like lateral flow devices and ELISA use antibodies to detect pathogens. Molecular detection uses techniques like fluorescent in situ hybridization and polymerase chain reaction to detect pathogen DNA. These rapid methods aim to reduce detection time from days to hours compared to traditional culture methods.
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.
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
food analysis ppt
This document discusses different methods of food adulteration. It begins by defining food adulteration and adulterants. The main causes of food adulteration are listed as profit motive, food insecurity, urbanization, population demands, illiteracy, lack of effective food laws and government initiative. There are three main types of food adulteration: intentional, incidental, and metallic. Common methods include mixing, substitution, concealing quality, decomposed food, misbranding, and addition of toxicants. The document then provides several examples of food adulteration in developing countries and describes methods to detect common adulterants in foods like milk, sweets, oils and grains.
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Haccp and food safety
HACCP (Hazard Analysis Critical Control Point) is a systematic preventative approach used in the food industry to identify and control potential food safety hazards. It involves 7 principles: hazard analysis to identify potential hazards, determining critical control points to monitor hazards, establishing critical limits, monitoring critical control points, defining corrective actions, verifying the HACCP plan is working, and maintaining records. HACCP helps food businesses comply with food safety laws and ensure their products do not put consumers at risk.
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The document provides background information on HACCP (Hazard Analysis and Critical Control Points) and guidelines for its application. It describes how HACCP was developed in the 1960s to ensure food safety for NASA's space program. The document defines key HACCP terms and outlines the 7 principles of HACCP for identifying hazards and establishing control systems. It also discusses prerequisites, performing a hazard analysis to identify critical control points, establishing monitoring and corrective actions, and documentation requirements. The goal of HACCP is to prevent food safety hazards through implementation of control measures at critical steps.
Rapid methods of detection of food borne pathogens
Rapid methods of detection of foodborne pathogens include biosensors, microscopic methods, immunological detection methods, and molecular detection methods. Biosensors can detect pathogens through metabolic patterns, phenotypic expression, nucleic acid analysis, and pathogen interaction with cells. Microscopic methods include direct epifluorescent filter technique, flow cytometry, and solid-phase cytometry. Immunological methods like lateral flow devices and ELISA use antibodies to detect pathogens. Molecular detection uses techniques like fluorescent in situ hybridization and polymerase chain reaction to detect pathogen DNA. These rapid methods aim to reduce detection time from days to hours compared to traditional culture methods.
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.
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
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This document discusses different methods of food adulteration. It begins by defining food adulteration and adulterants. The main causes of food adulteration are listed as profit motive, food insecurity, urbanization, population demands, illiteracy, lack of effective food laws and government initiative. There are three main types of food adulteration: intentional, incidental, and metallic. Common methods include mixing, substitution, concealing quality, decomposed food, misbranding, and addition of toxicants. The document then provides several examples of food adulteration in developing countries and describes methods to detect common adulterants in foods like milk, sweets, oils and grains.
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Haccp and food safety
HACCP (Hazard Analysis Critical Control Point) is a systematic preventative approach used in the food industry to identify and control potential food safety hazards. It involves 7 principles: hazard analysis to identify potential hazards, determining critical control points to monitor hazards, establishing critical limits, monitoring critical control points, defining corrective actions, verifying the HACCP plan is working, and maintaining records. HACCP helps food businesses comply with food safety laws and ensure their products do not put consumers at risk.
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This document discusses good practices related to the food industry. It defines good practice as ensuring consistent and controlled quality procedures in food systems. There are three categories of good practices: those directly related to food like GMP; those indirectly related like GRP; and those that should exist but may not in reality like GKP. Many specific good practices are outlined like GAP, GHP, GLP, GMP, etc. along with brief definitions and principles for each. The prerequisite for implementing food safety and quality systems is adherence to GHP and GMP from initial production through retail trade.
Classification of Lactic acid bacteria
This document discusses various lactic acid bacteria used in food fermentations. It describes the classification and characteristics of important genera used as starter cultures including Lactococcus, Streptococcus, Leuconostoc, Pediococcus, and Lactobacillus. It also provides background on the taxonomy and phylogeny of these microorganisms based on 16S rRNA sequencing and their roles in important fermented foods like cheese, yogurt, sausages and vegetables.
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MICROBIAL SPOILGE OF CEREALS
1. Cereals and cereal products can be contaminated with bacteria and molds from various sources like the exterior of harvested grains, the environment, and processing equipment.
2. Microbial spoilage of cereals is influenced by moisture level, temperature, and physical damage. Common spoilage microorganisms include molds, yeasts, and bacteria that can produce mycotoxins or cause odors and sourness.
3. Preservation methods to prevent cereal spoilage involve proper storage temperatures, cleaning practices, chemical preservatives, irradiation, and controlling moisture levels. Specific spoilage issues include moldiness, ropiness, and chalky or red discoloration of bread.
Food Packaging
Plastics are widely used in food packaging due to their versatility, low cost, and ability to be molded into various shapes. The most commonly used plastics for packaging are polyethylene, polyethylene terephthalate, and polypropylene. While plastics provide advantages for food preservation, they also have disadvantages such as being non-renewable and potentially releasing toxic fumes when burned. Other materials used for food packaging include glass, metals, paper, and cardboard, with the suitable material depending on the type of food and desired properties like barrier strength and recyclability. Food packaging helps protect products and keeps them safe to eat through the use of various technologies like modified atmosphere packaging and vacuum sealing.
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If you need the copy of this file, please send mail or leave comment on http://elinacynthia.blogspot.com/p/presentation-slide.html
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This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
food borne infection and intoxication
The document discusses foodborne infections and intoxications. Foodborne infections occur when harmful microorganisms in contaminated food grow in the intestines and cause illness, while intoxications result from toxins produced by microorganisms or present in plants/seafood. Common bacteria that can cause infections include Salmonella, Listeria, Campylobacter, and viruses like Hepatitis A and parasites such as Giardia. Symptoms include diarrhea and vomiting. Prevention methods include proper food handling and cooking practices.
GMP and GHP
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Shelf life of food
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
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1. Molecular techniques provide faster and more accurate summaries of meat and meat products compared to traditional methods. They allow for identification of pathogens and toxins with increased sensitivity and specificity.
2. India has a large livestock population that contributes significantly to its agricultural GDP. However, ensuring food safety is challenging due to emerging microbiological and chemical threats.
3. Rapid molecular detection methods like PCR and DNA probes are now used alongside automated growth-based techniques to quickly detect foodborne pathogens in meat. This allows for timely recalls and prevents economic losses from trade issues.
Food fraud
This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Physical and chemical hazards in food
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Sampling techniques of food
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
Oriental foods
Oriental fermented foods are traditionally made foods from Asia that use fermentation to preserve and enhance nutrients. Key fermented foods discussed include natto from Japan made from fermented soybeans, minchin from wheat fermented for weeks, piden which are preserved eggs from China, and poi from Hawaii made by mashing and pounding taro. Fermentation involves microbes like bacteria and molds transforming the ingredients through processes like lactic acid production. These foods are significant sources of nutrition and have distinct flavors, textures, and importance in various Asian cuisines.
Haccp hazard analysis and critical control point salman
This document discusses Hazard Analysis and Critical Control Point (HACCP), a systematic preventative approach to food and drug safety. It outlines the 7 principles of HACCP: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles are applied to ensure hazards are prevented, eliminated, or reduced to acceptable levels at all stages of production, from ingredient selection to final use by consumers. Documentation and record keeping provide evidence the HACCP plan is properly implemented and maintained.
Haccp
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic approach for identifying, evaluating, and controlling food safety hazards. It outlines the 7 principles of HACCP - conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, recordkeeping, and verification. Key points covered include identifying biological, chemical and physical food hazards, determining critical control points in food processes, establishing parameters like temperature and time limits to control hazards, and maintaining documentation to verify proper implementation of HACCP plans.
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Haccp of milk pasteurization
This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
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The document discusses food microbiology and methods for detecting microbes in food. It describes how microorganisms are introduced to foods and both their beneficial roles in fermentation and spoilage when conditions allow undesirable growth. Detection methods discussed include plate counts, membrane filtration, and microscopic analysis. Intrinsic food factors like pH, water activity, and natural antimicrobials and extrinsic storage conditions like temperature and atmosphere that influence microbial growth are also summarized.
MICROBIAL SPOILGE OF CEREALS
1. Cereals and cereal products can be contaminated with bacteria and molds from various sources like the exterior of harvested grains, the environment, and processing equipment.
2. Microbial spoilage of cereals is influenced by moisture level, temperature, and physical damage. Common spoilage microorganisms include molds, yeasts, and bacteria that can produce mycotoxins or cause odors and sourness.
3. Preservation methods to prevent cereal spoilage involve proper storage temperatures, cleaning practices, chemical preservatives, irradiation, and controlling moisture levels. Specific spoilage issues include moldiness, ropiness, and chalky or red discoloration of bread.
Food Packaging
Plastics are widely used in food packaging due to their versatility, low cost, and ability to be molded into various shapes. The most commonly used plastics for packaging are polyethylene, polyethylene terephthalate, and polypropylene. While plastics provide advantages for food preservation, they also have disadvantages such as being non-renewable and potentially releasing toxic fumes when burned. Other materials used for food packaging include glass, metals, paper, and cardboard, with the suitable material depending on the type of food and desired properties like barrier strength and recyclability. Food packaging helps protect products and keeps them safe to eat through the use of various technologies like modified atmosphere packaging and vacuum sealing.
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If you need the copy of this file, please send mail or leave comment on http://elinacynthia.blogspot.com/p/presentation-slide.html
Microbial spoilage of meat & meat products
This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
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The document discusses foodborne infections and intoxications. Foodborne infections occur when harmful microorganisms in contaminated food grow in the intestines and cause illness, while intoxications result from toxins produced by microorganisms or present in plants/seafood. Common bacteria that can cause infections include Salmonella, Listeria, Campylobacter, and viruses like Hepatitis A and parasites such as Giardia. Symptoms include diarrhea and vomiting. Prevention methods include proper food handling and cooking practices.
GMP and GHP
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Shelf life of food
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
Introduction to HACCP, Its Principles and Establishment
This presentation deals with the introduction of HACCP, when it was intially started and how. It showcases the goal of HACCP, the history of HACCP. This slides mainly concentrates on the seven principles of HACCP which are clearly explained
Fermentation / fermented food / type of fermented food / microbial action
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Rapid pathogen detection methods
1. Molecular techniques provide faster and more accurate summaries of meat and meat products compared to traditional methods. They allow for identification of pathogens and toxins with increased sensitivity and specificity.
2. India has a large livestock population that contributes significantly to its agricultural GDP. However, ensuring food safety is challenging due to emerging microbiological and chemical threats.
3. Rapid molecular detection methods like PCR and DNA probes are now used alongside automated growth-based techniques to quickly detect foodborne pathogens in meat. This allows for timely recalls and prevents economic losses from trade issues.
Food fraud
This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Physical and chemical hazards in food
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Sampling techniques of food
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
Oriental foods
Oriental fermented foods are traditionally made foods from Asia that use fermentation to preserve and enhance nutrients. Key fermented foods discussed include natto from Japan made from fermented soybeans, minchin from wheat fermented for weeks, piden which are preserved eggs from China, and poi from Hawaii made by mashing and pounding taro. Fermentation involves microbes like bacteria and molds transforming the ingredients through processes like lactic acid production. These foods are significant sources of nutrition and have distinct flavors, textures, and importance in various Asian cuisines.
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Chapter 4-Lecture 7.pptx
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
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HACCP.pptx
The document discusses Hazard Analysis and Critical Control Points (HACCP), an internationally recognized food safety system. HACCP involves identifying potential biological, chemical, or physical hazards at specific points in a food production process. Companies can use HACCP to minimize food safety risks by implementing prerequisite programs to control hazards in the environment and HACCP plans for each product that identify hazards and controls. The seven principles of HACCP include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification procedures.
MEC190-HACCP_History and Principles.pdf
HACCP (Hazard Analysis Critical Control Point) is an internationally recognized method for identifying and managing food safety risks. It was first developed by NASA and Pillsbury in the 1960s to ensure safe food for space travel. Over subsequent decades, various organizations like the FDA, WHO, Codex Alimentarius promoted HACCP. There are 7 principles of HACCP: conduct hazard analysis, identify critical control points, establish critical limits, monitor procedures, define corrective actions, verify procedures work, and establish record keeping. HACCP helps food companies systematically prevent and control food safety hazards.
food safety and HACCP.pdf
Food quality control in food industry is monitoring and verifying food product quality throughout the supply chain – from actual production and shipment to before consumption – through systematic procedures. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors
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
Food Safety and HACCP
HACCP is a food safety program developed in the 1960s to ensure safe food for astronauts. It focuses on identifying hazards and implementing control measures at critical points in the production process. A HACCP team identifies hazards from microbiological, physical, or chemical sources. Critical control points are identified using a decision tree to determine which hazards must be controlled to ensure product safety. Pest control, including flying insect control, is an important prerequisite for an effective HACCP program by preventing infestation and allowing monitoring of control limits.
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Haccp hazard analysis and critical control point salman
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Hazard analysis and critical control point in aquaculture
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ABM908 8. Hazard Analysis Critical Control Points (HACCP) (1).pptx
ABM908 8. Hazard Analysis Critical Control Points (HACCP) (1).pptx
ABM908 8. Hazard Analysis Critical Control Points (HACCP) (1).pptx
ABM908 8. Hazard Analysis Critical Control Points (HACCP) (1).pptx
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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.
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The document summarizes the Canadian Food Inspection Agency's (CFIA) Food Safety Enhancement Program (FSEP). FSEP specifies requirements for establishments to implement an effective Hazard Analysis and Critical Control Point (HACCP) food safety management system. It outlines key elements like prerequisite programs and HACCP plans. FSEP also details the roles and responsibilities of establishments and CFIA in developing, implementing, maintaining and verifying HACCP systems. Establishments must sign and date HACCP documentation and retain associated records.
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Haccp system and principle
- 3. Hazard Analysis Critical Control Point (HACCP) • Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the 1960s.
- 4. Hazard Analysis Critical Control Point (HACCP) • There are seven universally-accepted HACCP principles. Every country that uses HACCP follows these principles. • Principle 1- Conduct a Hazard Analysis. • Principle 2- Identify Critical Control Points. • Principle 3- Establish Critical Limits. • Principle 4- Establish Monitoring Procedures. • Principle 5- Establish Corrective Actions. • Principle 6- Establish Verification Procedures. • Principle 7- Record Keeping Procedure.
- 5. Hazard Analysis Critical Control Point (HACCP) Principle 1: • The first principle is hazard analysis. At this stage, a plan is laid out to identify • all possible food safety hazards that could cause a product to be unsafe for consumption, and • the measures that can be taken to control those hazards.
- 6. Hazard Analysis Critical Control Point (HACCP) Principle 2: • The second principle is identifying critical control points. These are the points in the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
- 7. Hazard Analysis Critical Control Point (HACCP) Principle 3: • The third principle is establishing critical limits for each critical control point. A critical limit is the limit at which a hazard is acceptable without compromising food safety.
- 8. Hazard Analysis Critical Control Point (HACCP) Principle 4: • The fourth principle is establishing monitoring procedures for critical control points. Highly detailed monitoring activities are essential to make sure the process continues to operate safely and within the critical limits at each critical control point.
- 9. Hazard Analysis Critical Control Point (HACCP) Principle 5: • The fifth principle is crucial: establishing corrective actions. These actions must be taken to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred. In food production, correcting problems before end- stage production is far more effective than waiting until a product is finished to test it.
- 10. Hazard Analysis Critical Control Point (HACCP) Principle 6: • The sixth principle is establishing verification procedures. Verification means applying methods, procedures, tests, sampling and other evaluations (in addition to monitoring) to determine whether a control measure at a critical control point is or has been operating as intended. Verification activities also ensure that the monitoring and the corrective actions are done according to a company's written HACCP program.
- 11. Hazard Analysis Critical Control Point (HACCP) Principle 7: • The seventh principle is record keeping. Records must be kept by the company to • demonstrate the effective application of the critical control points, and • assist with official verification (which is done, in Canada, by the Canadian Food Inspection Agency). • Records must be established to document • the monitoring and verification results, and • all information and actions taken in response to any deviations found through monitoring and verification.
- 12. THANK YOU BY Aman Sagoo