in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
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.
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.
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.
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
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.
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.
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.
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
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
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.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
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
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
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
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.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Food Safety Challenges in a Post Horsegate Post Brexit WorldPrimority Ltd
Regulatory product recalls are up 80% in the past two years and scrutiny on supply chains has resulted in additional work for Quality and Technical Managers.
The effects of Brexit are already being felt by businesses and consumers alike. The food industry has never been subjected to these levels of change in such a short period of time. During this short talk we will look at how the uncertainty of Brexit is likely to affect food safety for food and drink manufacturers on top of the recent ‘horsegate’ changes to BRC Global Food Standard Issue 7.
The talk will be based around the results of a study we have recently carried out which focused on understanding the issues food and drinks businesses are actually working on to improve food safety in a rapidly changing compliance landscape.
We will highlight the top challenges reported in our survey and draw conclusions to inspire the audience to prioritise the issues they are working on and understand the strategies required to manage these more effectively.
Food Safety Management System inc HACCP - The Safer Food SystemThe Safer Food System
ALL food businesses in the UK must now have a documented Food Safety Management System featuring HACCP principles. (Food Hygiene Regulations Act). The Safer Food System the fastest and easiest way to Implement a Food Safety Management System featuring HACCP principles into your business. Gain all the knowledge & documents needed to establish your own system & fully comply with UK Law now.
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.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
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
2. • H
• A
• C
• C
• P
Hazard
Analysis
Critical
Control
Points
HACCP - History
3. 1957 – NASA and USSR start the SPACE RACE
The USA and USSR race for SPACE DOMINANCE
begins as the Russians successfully launch Sputnik 1.
HACCP - History
4. 1960’s – First MANNED Space Flights Planned
Food Safety Identified as a SIGNIFICANT RISK to the MISSION
HACCP - History
5. 1960’s – NASA & Pilsbury design the HACCP system
HACCP Implemented at Pilsbury Corporation to test the system’s
effectiveness
Hazard Analysis Critical
Control Points .... What
DOUGHBALL thought that
up?
HACCP - History
6. 1970’s – HACCP adopted for Food Safety within the USA
The US Food and Drug Administration adopted HACCP in Low
Acid Canned Foods in order to reduce the growing number of food
poisoning cases
HACCP - History
7. 1980’s – Use of HACCP system spreads in USA and Europe
The need for Global Trade Standards spread HACCP world wide.
HACCP - History
8. 1990’s – World Health Organisation adopts HACCP
Rising numbers of Food Poisoning cases world wide lead the
World Health Organisation to advocate HACCP as the
recommended way to ensure better food safety standards.
HACCP - History
9. 1990’s – HACCP Legislation Introduced in the EU
The EU makes HACCP a Legal Requirement and all EU
Countries implement HACCP Laws
HACCP - History
10. SUMMARY
• 1957 – NASA and USSR start the SPACE RACE
• 1960’s – First MANNED Space Flights Planned
• 1960’s – NASA / Pilsbury design & test the HACCP
system
• 1970’s – HACCP adopted for use in Food Safety
in USA
• 1980’s – Use of HACCP system spreads in USA
and Europe
• 1990’s – World Health Organisation adopts HACCP
• 1990’s – HACCP Legislation Introduced in the EU
HACCP - History
Contact us at jf@haccpnow.com or call +447527 255 012
or visit www.haccpnow.com