HACCP (Hazard Analysis Critical Control Points) is a system developed by NASA to prevent food safety problems. It involves identifying potential hazards at different stages of food production and establishing control measures to prevent or reduce risks. For beef production, HACCP would focus on biological, chemical and physical hazards. While not all hazards can currently be controlled, adopting HACCP principles now will help producers learn effective safety procedures. Implementing HACCP requires identifying critical control points, establishing monitoring procedures, and validating the plan to ensure food safety.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in food production processes where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems to ensure safe food. Regular review and verification is required to ensure the HACCP system remains effective over time as processes and requirements change.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems. The HACCP plan must then be validated, implemented, maintained, and reviewed on an ongoing basis to ensure effective control of food safety hazards.
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:
Product & Recipe Formulation
Design of CCP Monitoring Programs in Food SafetyPECB
The webinar covers:
• Definition of CCP Monitoring;
• Why is Monitoring Needed?
• Main considerations and elements of a well-designed CCP monitoring program.
Presenter:
This webinar was presented by PECB Certified Trainer and Production Manager of “Homefoods Processing & Cannery Ltd,” Samuel Oppong.
Link of the recorded session published on YouTube: https://www.youtube.com/watch?v=qJhF4IWij2A
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.
This document outlines the steps for developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It discusses the 14 stages of HACCP, which include defining terms of reference, assembling a HACCP team, drawing a process flow diagram, hazard analysis, identifying critical control points, establishing critical limits and monitoring procedures, and verifying and documenting the HACCP plan. It also covers pre-requisite programs that must be in place before implementing HACCP, such as supplier management, pest control, hygiene training, and cleaning procedures. An example risk assessment matrix is provided to help determine which identified hazards require control based on their likelihood and consequences.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in food production processes where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems to ensure safe food. Regular review and verification is required to ensure the HACCP system remains effective over time as processes and requirements change.
HACCP (Hazard Analysis and Critical Control Point) is a preventative food safety management system that identifies and controls biological, chemical, and physical hazards. It involves identifying critical control points in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. A HACCP team conducts a hazard analysis to identify these critical control points and establishes critical limits, monitoring procedures, corrective actions, and record keeping systems. The HACCP plan must then be validated, implemented, maintained, and reviewed on an ongoing basis to ensure effective control of food safety hazards.
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:
Product & Recipe Formulation
Design of CCP Monitoring Programs in Food SafetyPECB
The webinar covers:
• Definition of CCP Monitoring;
• Why is Monitoring Needed?
• Main considerations and elements of a well-designed CCP monitoring program.
Presenter:
This webinar was presented by PECB Certified Trainer and Production Manager of “Homefoods Processing & Cannery Ltd,” Samuel Oppong.
Link of the recorded session published on YouTube: https://www.youtube.com/watch?v=qJhF4IWij2A
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.
This document outlines the steps for developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It discusses the 14 stages of HACCP, which include defining terms of reference, assembling a HACCP team, drawing a process flow diagram, hazard analysis, identifying critical control points, establishing critical limits and monitoring procedures, and verifying and documenting the HACCP plan. It also covers pre-requisite programs that must be in place before implementing HACCP, such as supplier management, pest control, hygiene training, and cleaning procedures. An example risk assessment matrix is provided to help determine which identified hazards require control based on their likelihood and consequences.
Validation and Verification of HACCP Plans - Webinar PresentationSAIGlobalAssurance
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
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.
This document defines key terms related to Hazard Analysis and Critical Control Points (HACCP) and outlines the seven principles of a HACCP system. It describes conducting a hazard analysis to identify food safety hazards, determining critical control points to control hazards, establishing critical limits for control points, monitoring procedures, corrective actions for deviations, recordkeeping, and verification activities to ensure the HACCP system is functioning properly. The seven principles are: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish recordkeeping, and establish verification procedures.
The document discusses good practices in the Blood and Marrow Transplant (BMT) Clinical and Marrow Collection Program's annual training. It defines various types of good practices (GxP), including Good Manufacturing Practice (GMP), Good Tissue Practice (GTP), Good Documentation Practice (GDP), and Good Clinical Practice (GCP). It explains that GxP standards guide work to ensure safety. BMT establishments must follow quality standards comparable to pharmaceutical manufacturers. The training covers GxP requirements like personnel qualifications, facilities and equipment, process validation, quality assurance, and auditing.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The document outlines the principles of Hazard Analysis and Critical Control Points (HACCP). It begins with definitions of key HACCP terms and concepts. It then describes the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation. The document also provides details on carrying out a HACCP study through 14 stages and includes examples of using a decision tree to determine critical control points.
This document discusses Hazard Analysis and Critical Control Point (HACCP) documentation and record keeping. It outlines the 7 principles of HACCP and defines key terms. Verification and validation activities are described to ensure the HACCP plan is effective. The importance of documentation, monitoring records, deviations, corrective actions, and training records are emphasized for management and regulatory purposes. Maintaining accurate HACCP records is essential to demonstrate control and improve food safety over time.
Quality by Design - Presentation by Naveen PathakWPICPE
This document provides a summary of a presentation on Quality-by-Design (QbD) for biopharmaceuticals. It begins with an overview of QbD and its key principles of product and process understanding and control based on science and risk management. The presentation then discusses applying QbD concepts to coffee making as an example. Key aspects of coffee quality are identified and process parameters that impact quality are described. The presentation emphasizes using process understanding to develop a control strategy to ensure consistent quality. It also discusses integrating QbD with process validation approaches.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
The document discusses the Hazard Analysis Critical Control Points (HACCP) food safety system. It provides an overview of what HACCP is, why it is important, and its 7 principles and 12 steps. Specifically, HACCP was developed in the 1960s by Pillsbury to ensure food safety for astronauts. It is a science-based process that identifies and prevents food safety hazards during production. The document outlines the 7 principles for developing an effective HACCP plan, which include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification methods. Prerequisite programs are also important to minimize contamination and allow the HACCP plan to focus
ISO 22000 provides a standardized framework for implementing HACCP in a harmonized way across countries and food products. Implementing HACCP is a fundamental requirement of ISO 22000. There are 8 steps to implementing ISO 22000 which include nominating a food safety team, setting prerequisite programs, developing a HACCP plan, documenting procedures, training and implementation, internal auditing, management review, and optional certification.
HACCP (HAZARDOUS ANALYSIS CRITICAL CONTROL POINT) IN DAIRY INDUSTRY.pptxBowieIra
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach that identifies potential food safety hazards and puts in place procedures to take corrective action if a hazard occurs. The document outlines the 7 principles of HACCP - conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring critical control points, implementing corrective actions, verifying procedures are followed, and maintaining records. HACCP is a food safety management system used globally by food companies and industries like dairy to ensure safe food production and prevent foodborne illnesses.
Haccp hazard analysis and critical control point salmanSalmanLatif14
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.
The document provides an overview of current good manufacturing practices (cGMP) and discusses their importance for ensuring quality and safety in drug production. It reviews cGMP requirements for different departments at the Blood Bank of Delmarva (BBD), including facilities, purchasing, donor services, quality control, IT, and more. Key points include establishing quality systems and procedures, controlling manufacturing processes, maintaining reliable testing, and generating detailed records to provide a complete history of work performed. Adhering to cGMP regulations helps assure the safety, purity and potency of blood products by building quality in at every stage of production.
Presentation: Quality risk management issuesTGA Australia
Quality Risk Management (QRM) is a fundamental element of the regulation of medicinal products. Manufacturers and sponsors widely incorporate the elements of ICH Q9 into their QMS systems. Although Annex 20 (Quality Risk Management) is a voluntary Annex, version 13 of the PIC/S guide to GMP for medicinal products has seen a significant increase in the mandated QRM requirements through the general chapters and Annexes. What do organisations need to do to ensure that they understand their obligations to risk.
Regulatory expectation & design approach on continuous process verificationKaran Rajendra Khairnar
This presentation will guide you on regulatory expectation & how to design approach on Continuous process verification (Stage III) of Process Validation
Karan7may@gmail.com
This document outlines the 12 steps required to develop a Hazard Analysis and Critical Control Points (HACCP) plan according to Codex principles. It discusses assembling a HACCP team with the necessary expertise, describing the product and intended use, constructing a flow diagram, confirming the flow diagram on-site, identifying and analyzing hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, and verifying HACCP procedures. The goal is to apply the seven HACCP principles in a structured manner to develop an effective food safety plan.
1) This document provides a 10 step guide for completing a Hazard Analysis and Critical Control Points (HACCP) plan, including defining the scope of operations, creating a process flow diagram, identifying hazards and control measures, determining critical control points, establishing monitoring procedures, and documenting the HACCP plan and records.
2) Key steps include identifying food safety hazards at each process step, determining critical limits for control measures at critical control points, establishing monitoring and corrective action procedures, and reviewing and updating the HACCP plan annually or when changes occur.
3) A Food Safety Management Diary is recommended for record keeping, with daily, four-weekly, and annual review checks documented to provide evidence that food
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - ...rightmanforbloodline
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
Validation and Verification of HACCP Plans - Webinar PresentationSAIGlobalAssurance
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
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.
This document defines key terms related to Hazard Analysis and Critical Control Points (HACCP) and outlines the seven principles of a HACCP system. It describes conducting a hazard analysis to identify food safety hazards, determining critical control points to control hazards, establishing critical limits for control points, monitoring procedures, corrective actions for deviations, recordkeeping, and verification activities to ensure the HACCP system is functioning properly. The seven principles are: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish recordkeeping, and establish verification procedures.
The document discusses good practices in the Blood and Marrow Transplant (BMT) Clinical and Marrow Collection Program's annual training. It defines various types of good practices (GxP), including Good Manufacturing Practice (GMP), Good Tissue Practice (GTP), Good Documentation Practice (GDP), and Good Clinical Practice (GCP). It explains that GxP standards guide work to ensure safety. BMT establishments must follow quality standards comparable to pharmaceutical manufacturers. The training covers GxP requirements like personnel qualifications, facilities and equipment, process validation, quality assurance, and auditing.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The document outlines the principles of Hazard Analysis and Critical Control Points (HACCP). It begins with definitions of key HACCP terms and concepts. It then describes the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation. The document also provides details on carrying out a HACCP study through 14 stages and includes examples of using a decision tree to determine critical control points.
This document discusses Hazard Analysis and Critical Control Point (HACCP) documentation and record keeping. It outlines the 7 principles of HACCP and defines key terms. Verification and validation activities are described to ensure the HACCP plan is effective. The importance of documentation, monitoring records, deviations, corrective actions, and training records are emphasized for management and regulatory purposes. Maintaining accurate HACCP records is essential to demonstrate control and improve food safety over time.
Quality by Design - Presentation by Naveen PathakWPICPE
This document provides a summary of a presentation on Quality-by-Design (QbD) for biopharmaceuticals. It begins with an overview of QbD and its key principles of product and process understanding and control based on science and risk management. The presentation then discusses applying QbD concepts to coffee making as an example. Key aspects of coffee quality are identified and process parameters that impact quality are described. The presentation emphasizes using process understanding to develop a control strategy to ensure consistent quality. It also discusses integrating QbD with process validation approaches.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
The document discusses the Hazard Analysis Critical Control Points (HACCP) food safety system. It provides an overview of what HACCP is, why it is important, and its 7 principles and 12 steps. Specifically, HACCP was developed in the 1960s by Pillsbury to ensure food safety for astronauts. It is a science-based process that identifies and prevents food safety hazards during production. The document outlines the 7 principles for developing an effective HACCP plan, which include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification methods. Prerequisite programs are also important to minimize contamination and allow the HACCP plan to focus
ISO 22000 provides a standardized framework for implementing HACCP in a harmonized way across countries and food products. Implementing HACCP is a fundamental requirement of ISO 22000. There are 8 steps to implementing ISO 22000 which include nominating a food safety team, setting prerequisite programs, developing a HACCP plan, documenting procedures, training and implementation, internal auditing, management review, and optional certification.
HACCP (HAZARDOUS ANALYSIS CRITICAL CONTROL POINT) IN DAIRY INDUSTRY.pptxBowieIra
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach that identifies potential food safety hazards and puts in place procedures to take corrective action if a hazard occurs. The document outlines the 7 principles of HACCP - conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring critical control points, implementing corrective actions, verifying procedures are followed, and maintaining records. HACCP is a food safety management system used globally by food companies and industries like dairy to ensure safe food production and prevent foodborne illnesses.
Haccp hazard analysis and critical control point salmanSalmanLatif14
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.
The document provides an overview of current good manufacturing practices (cGMP) and discusses their importance for ensuring quality and safety in drug production. It reviews cGMP requirements for different departments at the Blood Bank of Delmarva (BBD), including facilities, purchasing, donor services, quality control, IT, and more. Key points include establishing quality systems and procedures, controlling manufacturing processes, maintaining reliable testing, and generating detailed records to provide a complete history of work performed. Adhering to cGMP regulations helps assure the safety, purity and potency of blood products by building quality in at every stage of production.
Presentation: Quality risk management issuesTGA Australia
Quality Risk Management (QRM) is a fundamental element of the regulation of medicinal products. Manufacturers and sponsors widely incorporate the elements of ICH Q9 into their QMS systems. Although Annex 20 (Quality Risk Management) is a voluntary Annex, version 13 of the PIC/S guide to GMP for medicinal products has seen a significant increase in the mandated QRM requirements through the general chapters and Annexes. What do organisations need to do to ensure that they understand their obligations to risk.
Regulatory expectation & design approach on continuous process verificationKaran Rajendra Khairnar
This presentation will guide you on regulatory expectation & how to design approach on Continuous process verification (Stage III) of Process Validation
Karan7may@gmail.com
This document outlines the 12 steps required to develop a Hazard Analysis and Critical Control Points (HACCP) plan according to Codex principles. It discusses assembling a HACCP team with the necessary expertise, describing the product and intended use, constructing a flow diagram, confirming the flow diagram on-site, identifying and analyzing hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, and verifying HACCP procedures. The goal is to apply the seven HACCP principles in a structured manner to develop an effective food safety plan.
1) This document provides a 10 step guide for completing a Hazard Analysis and Critical Control Points (HACCP) plan, including defining the scope of operations, creating a process flow diagram, identifying hazards and control measures, determining critical control points, establishing monitoring procedures, and documenting the HACCP plan and records.
2) Key steps include identifying food safety hazards at each process step, determining critical limits for control measures at critical control points, establishing monitoring and corrective action procedures, and reviewing and updating the HACCP plan annually or when changes occur.
3) A Food Safety Management Diary is recommended for record keeping, with daily, four-weekly, and annual review checks documented to provide evidence that food
Similar to HACCP-preharvest considerations.ppt (20)
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - ...rightmanforbloodline
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
R3 Stem Cell Therapy: A New Hope for Women with Ovarian FailureR3 Stem Cell
Discover the groundbreaking advancements in stem cell therapy by R3 Stem Cell, offering new hope for women with ovarian failure. This innovative treatment aims to restore ovarian function, improve fertility, and enhance overall well-being, revolutionizing reproductive health for women worldwide.
VEDANTA AIR AMBULANCE SERVICES IN REWA AT A COST-EFFECTIVE PRICE.pdfVedanta A
Air Ambulance Services In Rewa works in close coordination with ground-based emergency services, including local Emergency Medical Services, fire departments, and law enforcement agencies.
More@: https://tinyurl.com/2shrryhx
More@: https://tinyurl.com/5n8h3wp8
NURSING MANAGEMENT OF PATIENT WITH EMPHYSEMA .PPTblessyjannu21
Prepared by Prof. BLESSY THOMAS, VICE PRINCIPAL, FNCON, SPN.
Emphysema is a disease condition of respiratory system.
Emphysema is an abnormal permanent enlargement of the air spaces distal to terminal bronchioles, accompanied by destruction of their walls and without obvious fibrosis.
Emphysema of lung is defined as hyper inflation of the lung ais spaces due to obstruction of non respiratory bronchioles as due to loss of elasticity of alveoli.
It is a type of chronic obstructive
pulmonary disease.
It is a progressive disease of lungs.
Emotional and Behavioural Problems in Children - Counselling and Family Thera...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
As Mumbai's premier kidney transplant and donation center, L H Hiranandani Hospital Powai is not just a medical facility; it's a beacon of hope where cutting-edge science meets compassionate care, transforming lives and redefining the standards of kidney health in India.
Mental Health and well-being Presentation. Exploring innovative approaches and strategies for enhancing mental well-being. Discover cutting-edge research, effective strategies, and practical methods for fostering mental well-being.
This particular slides consist of- what is Pneumothorax,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is a summary of Pneumothorax:
Pneumothorax, also known as a collapsed lung, is a condition that occurs when air leaks into the space between the lung and chest wall. This air buildup puts pressure on the lung, preventing it from expanding fully when you breathe. A pneumothorax can cause a complete or partial collapse of the lung.
2. BQA and HACCP
• Should you know about HACCP
• Understanding HACCP …
• Working with HACCP …
– Beef industry’s QACMP ...
– (Quality Assurance Critical Management Points)
3. Hazard Analysis,
Critical Control Points (HACCP)
• It is a system developed for space flight to prevent
problems from happening.
• If you can figure out what might go wrong, you can
work toward finding ways to prevent the problem.
• It included check points along the process. These
allow you to know if process is working properly before
you get to a finished product.
• By definition, HACCP is a food pathogen reduction
program ... presently not possible in beef production.
• However working with HACCP now will provide us
valuable experience with the procedures.
4. Why should you interested in
HACCP …
because it may be headed to
your operation .. especially
FEEDLOTS.
5. Why HACCP …
this 20+ year old system has been sold
to the major US trading partners as
the standard for food processing
(production?) safety.
6. The selling of HACCP …
HACCP, a system, targets 3 items (BCP)
defects & is aimed at the avoidance not
removal of defects.
This has lead to selling the
“Farm to Table” approach.
7. Does “Farm to Table” HACCP
Make Sense? …
Bacterial ……..?
Chemical ……..?
Physical ……..?
8. Will or Can
“Farm to Table” HACCP Work? …
USDA-FSIS says “it is going to”
(Consumers concern over food safety is driving regulations …
Presently, HACCP is the best food safety system that has surfaced in
the previous 20 years that may be workable)
HACCP experts (NFP,etc) “classic HACCP”
will not, modifications will make it useful
for some physical defects,
most chemical defects, but
limited value for many bacterial defects.
9. Different HACCPs
HACCP
(Critical Control Points)
Safety
Regulatory
Requirements
(Regulatory Control Points)
Hygiene GMP
Adulteration(safe/label)
Quality Factors
(Quality Control Points)
Operation Specifications
Related to Company
& Customer Specs
11. It no longer
matters --
how we deal
with it will
determine if we
survive.
Solutions
Public
Perception
Solutions
Reality
Safety Issues
12. HACCP (Hazard Analysis,Critical Control Points)
• A Process Control System:
– preventing (finding&monitoring) problems &/or
mistakes.
• If you can figure out what might go wrong, you can work toward
finding ways to prevent the problem.
• It included check points along the process… allowing you to
know if process is working properly.
• By USDA definition, HACCP is a (pathogen reduction program) ...
• presently not possible for E.coli O157:H7 & Salmonella sp
in beef
• QACMP makes no promises to control food born pathogens
– QACMP will allow us to learn to work with HACCP.
• QACMP is compatible with Cost Effective Management.
• … Validate / Justify <==> Monitor / Verify
13. “Build on what you know” …
Road Map to BQA => QACMP
(QACMP… Implemented after BQA-GMPs)
• Cattlemen, Employees, Veterinarians,
Nutritionist, Suppliers & Other Specialist
must take a close look at what could go wrong.
• Build validated practices that allow checking &
verifying.
• Design all of the everyday working techniques to
avoid having anything go wrong.
14. What it takes to make
HACCP work
• Must make the commitment
• Must let everyone get involved
• Must be able to document all production steps
• There are critical points in BQA
• Must be able to monitor … simple / validate
15. Where Do You Start
• Establish GMPs appropriate to operation.
– Focus on potential for B-C-P defects.
• Develop HACCP plan & HACCP training.
• The HACCP startup program will be
evaluated by management, employees, &
consulting professionals.
• Outline (flow chart) steps of production &
evaluate methods of verification.
• Incorporate into mgmt. objectives & into
everyone’s job .. Allow it to grow.
17. HACCP: Five Preliminary Steps
• Bring together your HACCP resources …
assemble the HACCP team.
• Describe the product & method of Distribution.
• Identify the intended use & consumers of the
product.
• Develop a process flow diagram ..
– Verify the diagram
• Meet the requirements for Sanitation SOPs &
Good Management Practices (GMPs)
18. Seven Specific HACCP Steps
• Identify potential hazards: B-C-P
• Identify critical control points
• Establish critical limits for CCPs
• Establish CCP monitor procedure
• Establish corrective actions
• Establish record keeping procedure
• Establish verification procedures
19. Conducting a Hazard Analysis
• Assure SSOP and GMPs are in place
• Review product production & use
– Evaluate all ingredients
– Evaluate BCP potential for each step
• Could BCP reach product or magnify
• Could process cause BCP of product
• Are hazards addressed by SSOPs &/or GMPs
• Describe and identify each BCP
• Assess significance using Sci/Tech info.
20. Conducting a Hazard Analysis
Continued
• Observe the actual operating practices
– Be sure it is the usual process or practice
– Evaluate ingredients and product for possible
cross contamination
– Review past BCP contamination incidents
• Evaluate the likelihood & severity of occurrence
of each BCP hazard
• Can preventive measures be built into the
process?
21. Identify CCPs
• "A point, step or procedure at which control can be
applied and as a result a hazard can be prevented,
eliminated or reduced to acceptable level."
• Criteria supported by research.
• Criteria specific, quantifiable, provide Y/N
• Technique available at reasonable cost
• Monitoring is continuous & auto-adjustable
• Favorable history of control …
• preventing or eliminating a potential BCP hazard.
22. Steps to Identify CCPs
• Q1: Do preventive measures exist for BCP?
• if yes go to Q2, if no, is required of safety
• if no = not CCP, (if yes modify process) .
• Q2: Does this step eliminate/reduce the likely occurrence of
BCP hazard to an acceptable level?
• if yes = CCP if no go to Q3 .
• Q3: Could unacceptable BCP contamination occur?
• if yes go to Q4 if no = not CCP
– (go to the next step in production).
• Q4: Will subsequent step eliminate BCP hazard?
• if yes = not CCP if no = CCP
• (go to the next step in production)
23. Establish CCP Critical Limits
• "The maximum or minimum value that must be
controlled for each BCP hazard at each CCP
• Some CLs are regulated by
USDA/FDA/EPA…(OSHA)
• Some CLs are important to the operation
• Some CLs may be differ for different situations
• Document/file the CL for each BCP hazard
24. Establish CCP Monitoring
Procedures
• Who - What - When - How
• Planned sequence of observations/measurement
• Clearly identify people responsible for monitoring
• Train monitoring people: Why, How, Correction
• Document & sign all records
• Record on CCP Monitoring Summary Review
Sheet
25. Establish Corrective Procedures
• Training to know corrective procedures@ CCPs.
• How is the ingredient or product handled if BCP
contamination occurs at a CCP?
• Correcting the cause of "non-compliance" to
prevent recurrence at a CCP.
• Demonstrating the CCP is again under control.
• Document corrective actions.
• Record corrective procedures on the
Summary Review Sheet.
26. Establish Record Keeping Procedures
• Review current records and determine which
ones adequately address CCPs
• Develop records/forms for identified CCPs
• Develop records/forms for corrective actions
• ID & train people to work with records
• Documents should be dated and signed
• List records for CCP on the
Summary Review Sheet
27. Establish Verification Procedures
• Verification must be ongoing
– AND is in addition to monitoring activities.
• Verification is a double check
• How can the CCP control/monitoring be verified?
• How often should CCP control monitoring be
verified?
• Document verification procedures, date & sign
• List verifications on Summary Review Sheet
28. Validate the HACCP Plan
• "Validation is the scientific & technical basis
for determining the CCP and CL are adequate
to control BCP hazard"
• Validation should include a third party review
• Validation should be done regularly (yearly?)
• Reassess potential new BCP hazards
• Evaluate all new ingredients, suppliers,
production procedures, equipment, and
distribution systems
29. Remember the Basics
• BQA will help control the little mistakes that
decrease animal performance.
• It’s the little mistakes that cost us consumer
confidence… they buy what they trust.
• There NO Most Valuable Players
• BQA is everyone's job.
30. In the world of food =>
a force driving consumers purchases
WHAT
THEY
TRUST
31. ... get involved
As Will Rogers put it ...
"The world is run by the
people who show up"
32. Program Acknowledgments & Funding*
• Nebraska Cattlemen*
• NCFB Task Force
• University of Nebraska Cooperative Extension*
• Nebraska Veterinary Medical Association*
• National Cattlemen’s Beef Association
• Nebraska Beef Council*
• USDA - CSREES - EFSQ - Grants*
– (Nebraska 96-EFSQ-1-4178 & 98-EFSQ-1-4178)
Editor's Notes
It is as simple as figuring out what can go wrong and figuring out a way to avoid the problem. …
Then make sure everyone who might be involved is trained to identify the defect causing problem and understands how to avoid the problem….
Document that you do things right.
Nebraska Cattlemen:
Dean Settje, Vice President of Technical Services
Deb Roeber, Labeled Beef Field Coordinator
Greg Ruehle, Executive Vice President
Alan Janzen, Task Force for NLB
Steve Bohr, Task Force for NLB
Mike Briggs, Task Force for NLB
Brett Gottsch, Task Force for NLB
Dave Hamilton, Task Force for NLB
Bill Rhea, Task Force for NLB
Bill Rischel, Task Force for NLB
Burke Tiechert, Task Force for NLB
Craig Uden, Task Force for NLB
University of Nebraska Cooperative Extension:
Dee Griffin, Development & Editor, Veterinary & Biomedical Sciences
Dale Grotelueschen, Development & Editor, Veterinary & Biomedical Sciences
Jerre Johnson, Development & Editor, Veterinary & Biomedical Sciences
Burt Weichenthal, Contributing Editor, Animal Science
Todd Milton, Contributor, Animal Science
Terry Mader, Contributor, Animal Science
Ivan Rush, Contributor, Animal Science
Kari Ruehle, Program Evaluation, Cooperative Extension
Nebraska Veterinary Medical Association
Bob Rhodes, Development & Contributing Editor, Practitioner, Benkelman, NE
Shawn Blood, Development & Contributing Editor, Practitioner, Sutton, NE
Terry DeGroff, Development & Contributing Editor, Practitioner, Burwell, NE
Rick Neilson, Development & Contributing Editor, Practitioner, Alma, NE
Don Ellerbee, NVMA Coordinator, Executive Director NVMA, Hastings, NE