HACCP - OBJECTIVES
Download

HACCP - OBJECTIVES

Advertisement
Download Presentation
Comments
ostinmannual
From:
|  
(5122) |   (0) |   (0)
Views: 54 | Added: 16-03-2013
Rate Presentation: 0 0
Description:
KEY DEFINITIONS. HACCP IS A SYSTEMATIC AND PREVENTATIVE APPROACH FOR CONTROLLING FOOD SAFETY HAZARDSA HAZARD IS A BIOLOGICAL, CHEMICAL OR PHYSICAL PROPERTY THAT WILL CAUSE A FOOD TO BE UNSAFE FOR CONSUMPTIONSA CCP (CRITICAL CONTROL POINT) IS A POINT IN A PROCESS AT WHICH CONTROL CAN AND SHOUL BE APPLIED TO PREVENT, ELIMINATE OR MINIMIZE A POTENTIAL FOOD SAFTEY HAZARD.
HACCP - OBJECTIVES

An Image/Link below is provided (as is) to

Download Policy: Content on the Website is provided to you AS IS for your information and personal use only and may not be sold or licensed nor shared on other sites. SlideServe reserves the right to change this policy at anytime. While downloading, If for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.











- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -




1. HACCP - OBJECTIVES TO KNOW THE REQUIREMENTS OF HACCP TO BE ABLE TO RECOGNIZE CRITICAL CONTROL POINTS TO BE ABLE TO DEVELOP A HACCP PLAN TO UNDERSTAND THE DIFFERENCE BETWEEN HACCP AND GMP

2. KEY DEFINITIONS HACCP IS A SYSTEMATIC AND PREVENTATIVE APPROACH FOR CONTROLLING FOOD SAFETY HAZARDS A HAZARD IS A BIOLOGICAL, CHEMICAL OR PHYSICAL PROPERTY THAT WILL CAUSE A FOOD TO BE UNSAFE FOR CONSUMPTIONS A CCP (CRITICAL CONTROL POINT) IS A POINT IN A PROCESS AT WHICH CONTROL CAN AND SHOUL BE APPLIED TO PREVENT, ELIMINATE OR MINIMIZE A POTENTIAL FOOD SAFTEY HAZARD

3. HAZARDS BEING CONTROLLED WITH HACCP PHYSICAL GLASS, METAL, FOREIGN OBJECTS CHEMICAL ALLERGENS, DRUG RESIDIES, CLEANERS, RESIDUES, NATURAL TOXINS MICROBIOLOGICAL CROSS-CONTAMINATION, PATHOGENS

4. ALLERGENS CELERY (STALK AND ROOT AND PREPARATIONS - NOT SEED) COTTONSEED FLOUR EGG AND EGG PRODUCTS MILK AND MILK PRODUCTS PEANUT AND PEANUT PRODUCTS SEAFOOD SEEDS (SPECIFICALLY - POOY, SESAME & SUNFLOWER SOYBEAN AND SOYBEAN PRODUCTS TREE NUTS WHEAT AND WHEY PRODUCTS SULFITES (NOT TRUE ALLERGENS, BUT CAN CAUSE PROBLEMS

5. QUESTIONS TO ASK ABOUT HAZARDS DOES A HAZARD EXIST? IS IT REASONABLY LIKELY TO OCCUR? IS THE CONSEQUENCE IMMEDIATE? IS THE CONSEQUENCE SEVERE? CAN THE HAZARD BE CONTROLLED BY THE PROCESS?

6. HACCP PLAN REQUIREMENTS 1. IDENTIFY HAZARDS AND ASSESS RISKS ASSOCIATED WITH PROCESS AND PRODUCTS 2. DETERMINE CCPs 3. ESTABLISH CRITICAL LIMITS 4. ESTABLISH MONITORING PROCEDURES 5. ESTABLISH CORRECIVE ACTIONS 6. ESTABLISH EFFECTIVE RECORD KEEPING 7. ESTABLISH PROCEDURE TO VERIFY THAT THE SYSTEM IS WORKING CORRECTLY

7. USE A HURDLE SYSTEM TO MINIMIZE RISKS


Other Related Presentations

Copyright © 2014 SlideServe. All rights reserved | Powered By DigitalOfficePro