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.
VACCP Presentation : Introduction, details and more comprehensive material on how to fight food fraud globally. It will answer all of your queries and issues regarding risk assessment and vulnerability problems. Adequate mitigation measures alleviate vulnerability to food fraud
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
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.
VACCP Presentation : Introduction, details and more comprehensive material on how to fight food fraud globally. It will answer all of your queries and issues regarding risk assessment and vulnerability problems. Adequate mitigation measures alleviate vulnerability to food fraud
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
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.
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.
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.
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.
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
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.
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Key Features of The Italian Restaurants.pdfmenafilo317
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. FOOD SAFETY
• Food safety refers to the routines in the preparation, handling and storage of food
meant to prevent food borne illness and injury
• From farm to fork ,food products may encounter any number of health hazards
during their journey through the supply chain
• Food served or sold to customers basically needs to be safe to eat
• Food safety is a primary concern for everyone, and assurance of safe and
wholesome food is the moral responsibility of each and every person who handles
food.
3. HACCP, VACCP &TACCP- Acronyms
HACCP (Hazard Analysis Critical Control Point)
TACCP (Threat Assessment Critical Control Point), and
VACCP (Vulnerability Assessment Critical Control Point)
4. Introduction to HACCP, VACCP, and TACCP
HACCP principles have not been routinely used to detect or mitigate against a
deliberate attack on the whole supply chain.
Threat Assessment Critical Control Point (TACCP) and Vulnerability Assessment Critical
Control Point (VACCP) are methodologies that align with the principles of HACCP but
specifically look at the threats and vulnerabilities posed to a business.
The principles behind TACCP and VACCP are therefore not significantly different from
HACCP.
However, the scope of both TACCP and VACCP are different from HACCP and therefore
guidance is useful in how to implement both systems.
5. Both TACCP and VACCP use the same risk management approach but there are subtle
differences between the two.
Threat Assessment Critical Control Point (TACCP) helps food producers to identify weak
points in their supply chain and processing activities that maybe open to intentional and
malicious attack.
The TACCP protocol focuses on tampering, intentional adulteration of food and food
defence .
Vulnerability Assessment Critical Control Point (VACCP) focuses on food fraud as well but
widens the scope to include the systematic prevention of any potential adulteration of
food, whether intentional or not, by identifying the vulnerable points in the supply chain.
VACCP is especially concerned with economically motivated adulteration. Examples of
supply chain risks include product substitutions, unapproved product enhancements,
counterfeiting and stolen goods.
7. HACCP
Logical and scientific approach to food safety
Helps procedures to prevent customer from food born illness
Proactive rather than reactive
Science based
risk based
Step wise process
Identifies hazards
Installs preventative measures to eliminate or reduce hazards in foods
It is an essential tool for ensuring that commercial food processors make a safe final
product
8. 7 Principles of HACCP
1. Identify/Assess Hazards
2. Establish Critical Control Points
3. Establish the Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action
6. Verification of Procedures
7. Record keeping
9. How Vaccp and Taccp Help an
Organization
Reduce the likelihood of a deliberate malicious attack
If an attack occurs , it reduce the impact on a business of that attack
Protects an organizations reputation
Reassures customers that the organization is managing appropriately the risks in
the supply chain and demonstrate due diligence
Demonstrate that reasonable precautions are in place to protect the supply
chain
10. TACCP- Threat Assessment Critical Control Point
Reduce the likelihood (chance) and consequence
(impact) of a deliberate attack
Protect organizational reputation
Reassure customers and the public that proportionate
steps are in place to protect food
Demonstrate that reasonable precautions are taken
and due diligence is exercised in protecting food.
12. Methods of Threat Assessment
Assess the potential threats in supply chain and processes.
Develop an appropriate set of control measures for each identified threat.
Implement the controls and monitor them regularly.
Evaluate the existing control measures and update them as necessary.
Provide staff training on Threat Assessment Critical Control Points and use the TACCP risk
assessment checklist.
Document all processes, findings, and changes to create an audit trail
13. VACCP
Management process to defend a food supply
chain from any form of dishonest conduct that
impacts detrimentally on the quantity or
authenticity of food and drink.
The focus is more on adulteration for financial gain
in the supply chain.
Example: Product substitution, bulking out with a
cheaper ingredient.
14. Food Frauds
A collective term used to encompass the deliberate and intentional substitution,
addition, tampering, or misrepresentation of food, food ingredients, or food packaging;
or false or misleading statements made about a product for economic gain that could
impact consumer health.
Vulnerability
Susceptibility or exposure to a food fraud risk ,which is regarded as a gap or deficiency
that could place health at risk if not addressed
15.
16. Substitution - Substitution is when a food product is replaced with a cheaper or lower-
quality product that is similar but inferior.
Eg: Olive oil is being replaced with sunflower oil
Concealment - Hiding of the low quality of food ingredients or product
Eg : poultry may be injected with antibiotics to mask disease and reduce bacterial load
during quality testing
Unapproved enhancement - Process of adding unknown and undeclared compounds to
food products in order to enhance their quality attributes.
17. Dilution- Olive oil mixed with other types of oil , wine with grape blend, and fruit juice diluted
in water then mixed with other ingredients to produce a similar taste while increasing the
volume
Mislabelling – Horse meat mixed with beef but labelled and sold as beef
‘organic’ food being sold but found to have traces of ‘non- organic’ ingredients and
mislabelled sea food being sold in the market
Theft - Legitimate product is stolen and passed off as legitimately procured. Fraudulent
product is distributed outside of regulated or controlled supply chain. Here , the stolen
products are mixed with legitimate products
18. How to Implement VACCP?
Conduct a risk analysis. Evaluate any significant risks and exposures.
Determine the critical points for controlling the fraud.
Determine procedures and technical means of verifying each critical point to control security.
Determine the corrective measures to be implemented when the surveillance reveals that a
critical point for fraud control is no longer under control.
Apply verification procedures in order to confirm that the system is functioning effectively.
Build up a file which includes all procedures and reports concerning these provisions and
their implementation
19. Conclusion
Practices for HACCP are well defined, VACCP and TACCP are much more
inter-related. Essentially, the three together help us to ensure the safety of
our products from both intentional and unintentional contamination.
HACCP focuses on protecting product from the unintentional, where TACCP
and VACCP focus on intentional contamination and preventing dishonest
conduct. Using these three food and beverage management systems
correctly and effectively will ensure to deliver a safe final product to the
consumer.