HACCP is a systematic approach used to identify, evaluate, and control food safety hazards. A HACCP team conducts a hazard analysis to identify potential biological, chemical, or physical hazards at each step of food production. They determine critical control points where hazards can be prevented or reduced. The team establishes procedures to monitor these control points, identifies corrective actions if monitoring shows deviations, and verifies that the HACCP system is working properly through record reviews and audits. The overall goal is to ensure the food reaching the consumer is safe for human consumption.
The Document will help you up to create a HACCP plan for cooked meat " not shelf stable" that includes all related documents with instructions to assist food safety specialist to create and establish and implement HACCP plan food catering and food products in general.
Have a look, when ever you need any assistance please contact me via:
Skype: Karam2013
Email: Eng.karam@outlook.com OR VIA
Mobile: +962780777241
Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat.
The Document will help you up to create a HACCP plan for cooked meat " not shelf stable" that includes all related documents with instructions to assist food safety specialist to create and establish and implement HACCP plan food catering and food products in general.
Have a look, when ever you need any assistance please contact me via:
Skype: Karam2013
Email: Eng.karam@outlook.com OR VIA
Mobile: +962780777241
Today we are going to discuss an internationally recognized food safety system, that we use to help us ensure that the food products we make are safe to eat.
Food Quality Assurance, important terms and phrasesmbayoumi1
In this presentation, definition of some important terms and phrases were illustrated. (from Food Quality Assurance: Principles and Practices, Inteaz Alli, CRC press)
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
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
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:
Food Quality Assurance, important terms and phrasesmbayoumi1
In this presentation, definition of some important terms and phrases were illustrated. (from Food Quality Assurance: Principles and Practices, Inteaz Alli, CRC press)
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
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
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:
HACCP stands for Hazard Analysis Critical Control Point which is important and preliminary step used for ensuring safety of food before it reaches to consumers
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2. HAZARD - FOOD CONTAMINATION /
SPOILAGE.
ANALYSIS - FINDING OUT THE SOURCE.
CRITICAL - THE LEVEL OF DANGER.
CONTROL - THE REMEDIAL ACTION.
POINT - THE STAGE FOR CORRECTIVE
ACTION.
HACCP
HACCP – THE FOOD SAFETY TOOL
3. DEFINITION
HACCP is a systematic approach to
identify, evaluate and control food
safety hazards that are caused by
Biological, Chemical or Physical
agents.
These agents can cause illness if not
controlled.
HACCP
4. … Its History
•The HACCP system of food safety was
pioneered in the 1960’s by the pillsbury Co.
•Pillsbury and National aeronautics and space
administration(NASA) jointly developed
HACCP in their collaborative development of
foods for the space programme.
•Their aim was to prevent aeronauts from food
poisoning and to produce 100% safe food .
HACCP
5. …Its OBJECTIVES
• To ensure that the food served to the consumer is
SAFE for human consumption.
• Awareness to Food handling techniques.
• Understanding the faults and taking Corrective
actions.
• Better knowledge to food handlers for longer Shelf
life of cooked and raw food.
• To monitor the quality of food from FARM to FORK.
HACCP
6. …The 7 principles
1. Conduct a hazard analysis - Identify hazards.
2. Establish critical limits - Maximum or minimum
value to reduce hazards to an acceptable level.
3. Determine the critical control point [CCP’s]-
The step or procedure at which control can be
applied.
4. Establish a system to monitor the control of
the CCP’s – Visual check, temperature recording
,etc.
HACCP
7. 5) Establish corrective actions to be taken when
monitoring – Any deviation should be rectified.
6) Ensuring the procedures – Periodical checks to
ensure that the system is working as intended.
7) Establish procedures for verifications to
confirm that the HACCP system is working
effectively – Record keeping and
documentation.
…The 7 principles
HACCP
9. HACCP
Prerequisite Programs (PRPS):-
PRP’s are the foundation for the HACCP system.
They are the “ procedures” including good
manufacturing practices, that address
operational conditions.
These are general control measures aimed at
maintaining the safe and hygienic environment.
EXAMPLE:-
Cleaning and Sanitation.
Personal hygiene
Training
10. HACCP
Operational Prerequisite Programs (OPRP’s):-
They are nothing but the PRE and POST checks that are
need to be done to ensure that the food is having a safer
processing.
This means that these are also essential for the smooth
functioning of the food processing.
They are also control measures aimed at maintaining a
safe and hygienic environment.
EXAMPLE:-
Checking the magnetic strength before and after.
Checking on sieve condition before the process and at
end of process to ensure food safety.
11. HACCP
Critical Control Points(CCP’s):-
According to FDA a CCP is “a step at which
control can be applied and is essential to
prevent or eliminate a food safety hazard or
reduce it to an acceptable level”.
They are based on the ideas of critical limits,
which are thresholds used to determine safe and
unsafe conditions.
They are considered to have absolute control
over the hazard.
EXAMPLE:-
A specific heat process, like pasteurization.
12. HACCP
[1] Conduct a hazard analysis
HACCP is always conducted by cross functional team in a Food Industry.
1. QA Team.
2. Production Team.
3. RM/ PM Ware Housing and Stores.
4. Procurement Team.
5. Accounts Team.
6. Product Dispatch Team.
Rules the Team to follow:
1. No discrimination of points laid down by any team member.
2. Focus on possible Hazard in a particular step of production process.
3. Team to discuss on all possible Hazard End to End.
4. Team to collectively discuss control measure.
Formation of HACCP Team.
13. [2] Establish critical limits
HACCP
Step 1 : Will be at elimination at Hazard at source.
Step 2 : Will be at elimination of Hazard during processing stage if not able to do at
Step 1.
First and Foremost thing we need to start HACCP.
A Detailed Process Flow Chart
Raw material receipt Raw material Storage. RM inward to process section. RM Tipping section.
RM segregation section.
RM Mixing section.
RM Processing section.
Finished Product Processing section.
Finished Product Packing section. Finished Product Storage section. Finished Product Dispatch section.
All Departments to be covered during HACCP
14. [3] Determine the Hazard control
points
Critical limits can be further classified as.
(a) PRP’s: Prerequisite Programs [ Example: GMP / Zoning / Hygiene etc…]
(b) OPRP : Operational Pre-requisites point. [ Example: Checking of sieve /Checking
of Magnet strength]
(c) CCP : Critical Control point. [ Example: Pasteurization temperature/Storage
temperature etc…]
HACCP
Severity of health effect
Can cause fatality A
Can lead to serious
illness
B
Can cause illness C
Can cause inconvenience D
Almost of no significance E
1 2 3 4 5
Unlikely Rare Could occur Likely Frequent
(<1or 2 / years) (1 / year) (1/6 month) (1 / month) (1 / week)
Likelihood of occurrence of Hazard
The Hazard Criticality is done by analyzing the source of the Hazard and the
intensity of the Hazard it can Cause to Human Safety.
GUIDANCE TABLE
15. [4] Establish a system to monitor control &
CCP’s
HACCP
1. Visual Checks and recording in log sheet. [CP]
2. Control checks [ OPRP]
3. Thermographs with Alarm and Auto diversion [CCP]
4. High speed cameras with Auto rejection [CCP]
5. Metal detectors with Auto rejection [CCP]
HACCP DOCUMENTATION
Work sheet 1 : TEAM FORMATION SHEET.
Work sheet 3 : PRODUCT DESCRIPTIONS sheet
Work sheet 2 : MEETING ACTIVITY LOG
Work sheet 4 : Process Flow chart
Work sheet 5 : Hazard Identification and Description
Work sheet 6 : Hazard and consequence Guidance Table.
Work sheet 7 : CONTROL MEASURE SELECTION and CATEGORIZATION.
Work sheet 8 : HACCP plan for CP /CCPs / OPRPs / MODIFICATIONS.
Work sheet 9 : VERIFICATION PLAN.
Work sheet 10 : VALIDATION OF CONTROL MEASURES.
Work sheet 11 : LIST OF HAZARDS.
Work sheet 12 : LIST OF SUPPORTING DOCUMENTS.
16. HACCP
5. Establish corrective actions to be taken when
monitoring.
1. Timely check and monitoring in log sheet.
2. Action in case of deviation.
3. Pre-checks before start [ OPRP].
4. Traceability
5. QA Representative sampling and checks.
FORMATION of QMS [ Quality Monitoring Scheme].
17. 6. Ensuring the procedures
HACCP
Daily Shift wise Check and Internal Audits
Check : Process Log sheets.
Check : Process Installation Calibration log sheet.
Check : QA Checks.
Check : Verification file Action in case of Deviation.
18. 7. Establish procedures for verifications to confirm that the HACCP
system is working effectively
HACCP
Verification Plan.
QMS Audit.
FSMS Audit.
Traceability Audit.