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.
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.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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
Introduction to HACCP, Its Principles and EstablishmentUnni Sreenivas
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
Neologic Engineers, Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment.(CIP) Systems Reduce Cleaning Time and Costs. CIP Controls of all important parameters like time, temperature, flow, concentration.
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
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
Introduction to HACCP, Its Principles and EstablishmentUnni Sreenivas
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
Neologic Engineers, Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment.(CIP) Systems Reduce Cleaning Time and Costs. CIP Controls of all important parameters like time, temperature, flow, concentration.
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
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:
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Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
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The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
1. Presented by:
Ms. Gopisetty. Dhamasri
M. Pharmacy 1st year
Pharmaceutical Regulatory Affairs
Shri Vishnu College of Pharmacy
Under the guidance of :
Dr. Lakshmi Prasanthi Nori
Professor
Department of Regulatory Affairs
Unit – 2 (MRA 204T)
2. contents
• What is HACCP
• Definitions
• Goal of HACCP
• Guidelines for application of HACCP principles
• Preliminary Tasks
• HACCP Principles
• Example of HACCP
3. What is HACCP ?
HACCP is defined as a management system in which food
safety is addressed through the analysis and control of
biological, chemical, and physical hazards from raw material
production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
4. Definitions:
Hazard Analysis:
The process of collecting and evaluating information on hazard
associated with the food under consideration to decide which
are significant and must be addressed in the HACCP plan.
Critical Control Point:
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.
5. Goal of HACCP:
The goal of HACCP is to
prevent and reduce the
occurrence of food safety
hazards.
7. Developing a HACCP Plan:
• The format of HACCP plans will vary. In many cases the plans
will be product and process specific. HACCP plans can serve
as useful guides in the development of process and product.
• In the development of a HACCP plan, five preliminary tasks
need to be accomplished before the application of the HACCP
principles to a specific product and process. The five
preliminary tasks are…..
8. Preliminary Tasks
Assemble the
HACCP Team
Describe the food
and its
distribution
Describe the
intended use and
consumers of the
food
Develop a flow
diagram which
describes the
process
Verify the flow
diagram
9. Preliminary Tasks
1. Assemble the HACCP
Team
• Specific knowledge and Expertise
appropriate to the product and process.
• Multi disciplinary team
• Individuals from areas such as
engineering, production, sanitation,
quality assurance, and food microbiology
• Local personnel who are involved in the
operation as they are more familiar with
the variability and limitations of the
operation.
2. Describe the food and its
distribution
• The HACCP team first describes
the food. This consists of a general
description of the food,
ingredients, and processing methods.
• The method of distribution should be
described along with information on
whether the food is to be distributed
frozen, refrigerated, or at ambient
temperature.
10. Preliminary Tasks
3. Describe the intended use and
consumers of the food
Describe the normal expected use of
the food. The intended consumers may
be the general public or a particular
segment of the population (e.g.,
infants, the elderly, etc.).
4. Develop a flow diagram which
describes the process
• The purpose of a flow diagram is to
provide a clear, simple outline of the
steps involved in the process.
• The scope of the flow diagram must
cover all the steps in the process.
• A simple schematic of the facility is
often useful in understanding and
evaluating product and process flow.
5. Verify the flow diagram:
•The HACCP team should perform an on-
site review of the operation to verify the
accuracy and completeness of the flow
diagram.
• Modifications should be made to the flow
diagram as necessary and documented.
11. HACCP Principles
• After these five preliminary tasks have been
completed, the seven principles of HACCP are applied.
• HACCP is a systematic approach to the identification,
evaluation, and control of food safety hazards based on
the following seven principles:
13. Conduct a hazard analysis
(Principle 1)
• The HACCP team conducts a hazard analysis and
identifies appropriate control measures.
• The purpose of the hazard analysis is to develop a list of
hazards which are significant and that they are reasonably
likely to cause injury or illness.
14. Determine the critical control points
(principle 2)
• The number of CCPs in a process will depend on the
complexity of the process itself and the Scope of the
study.
• CCPs should be determined through experience and
judgment, this may be aided by the use of a decision
tree.
15. Establish critical limits
(principle 3)
• A critical limit is a maximum and/or minimum value to which
a biological, chemical or physical parameter must be
controlled at a CCP to prevent, eliminate or reduce to an
acceptable level the occurrence of a food safety hazard.
• A critical limit is used to distinguish between safe and unsafe
operating conditions at a CCP.
16. Establish monitoring procedures
(Principle 4)
Monitoring is a planned sequence of observations or
measurements to assess whether a CCP is under
control and to produce an accurate record for
future use in verification.
17. Establish corrective actions
(Principle 5)
• The HACCP system for food safety management is designed
to identify health hazards and to establish strategies to prevent,
eliminate, or reduce their occurrence.
• An important purpose of corrective actions is to prevent foods
which may be hazardous from reaching consumers.
• Where there is a deviation from established critical limits,
corrective actions are necessary.
18. Establish verification procedures
(Principle 6)
• verification is evaluating whether the facility's HACCP system
is functioning according to the HACCP plan.
• verification is the initial validation of the HACCP plan to
determine that the plan is scientifically and technically sound,
that all hazards have been identified and the HACCP plan is
properly implemented according to the hazards and that should
be effectively controlled.
19. Establish record-keeping and
documentation procedures (Principle 7)
The records maintained for the HACCP System should include the
following:
1. A summary of the hazard analysis, including the rationale for
determining hazards and control measures.
2. The HACCP Plan
• Listing of the HACCP team and assigned responsibilities.
• Description of the food, its distribution, intended use, and
consumer.
20. 3. Support documentation such as validation records.
4. Records that are generated during the operation of the plan.
21. CCP
pasteurization
Hazard
Survival of pathogens
Critical limits
Temperature set at 85°C.
Monitoring
Check thermometer/ time(flow
meter) , Check equipment
properly running
Corrective action
If ice cream mixture doesn’t
fulfill the critical limits, it must
be re-pasteurized once again
Verification
Records review
Example
HACCP Plan for the Ice Cream Production Line
22. 1. Write in detail about HACCP?
2. Discuss about the preliminary steps?
3. Explain about principles involved in HACCP?
With example.