Quality Control Procedures & Raw Materials. Raw materials are the tools, equipment, supplies, goods and services that a company requires to do business on a daily basis. What are some raw materials you use in your trade? Is it important for you to have quality raw materials? Why?.
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• Are naturally derived from plants or animals (e.g., poisonous mushrooms);
• Are intentionally added to the food during growth or during food processing. These substances are considered safe at established levels but are dangerous above these levels (e.g., sodium nitrite, pesticides);
• Contaminate the food accidentally (e.g., cleaning chemicals);
• Cause some individuals to experience an immune system response (food allergens).
Whenever any changes or situations occur that could affect the hazard analysis or alter the HACCP system, the
• Update the parts of the HACCP system affected by the changes or situations;
• Reassess completeness and effectiveness of the updated part of the HACCP system;
• Revalidate all CCPs affected by the changes.
Here are examples of potential triggers which could lead to the need to update and/or to perform a reassessment of parts of the HACCP system:
• New regulatory requirements related to food safety
• New product
• Noncompliant situations identified during monitoring and verification activities
• Consumer/client complaints
• Food safety recalls
• Unsatisfactory laboratory results
• New technology or piece of equipment that impacts on the level of a hazard
• New/on-going construction or change in the product flow and or employee traffic patterns resulting in a potential for cross contamination
• Is up to date;
• Identifies all food safety hazards;
• Has control measures in place for all food safety hazards which may be controlled by the establishment;
• Results in the desired outcomes;
• Conforms to current regulatory requirements;
• Conforms to the requirements defined in the FSEP manual.
• Prerequisite programs
• HACCP plans (may include process controls, linked to a critical control point, if Applicable)
• Validation of critical control points
• Maintenance and reassessment procedures