ISO 22000 Training - PowerPoint PPT Presentation

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ISO 22000 Training
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ISO 22000 Training

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  1. HACCP / ISO:22000-2005 Awareness and Auditor Product Code: C105 Price: 240 USD www.globalmanagergroup.com

  2. H A C C P  HACCP IS AN ACRONYM FOR: HAZARD ANALYSIS CRITICAL CONTROL POINT. PREVENTATIVE SYSTEM FOR FOOD SAFETY. HACCP IS NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS.  A MANAGEMENT TOOL USED TO PROTECT THE FOOD SUPPLY CHAIN AND PRODUCTION PROCESS AGAINST MICROBIOLOGICAL, CEHMICAL AND OTHER PHYSICAL HAZARDS CONTAMINATION.

  3. WHY HACCP ? • LEGISLATION AND REGULATORY ORGANISATIONS RECOMMEND OR DEMAND IT • CUSTOMERS REQUIRE IT • CONSUMERS EXPECT SAFE FOOD • IT PROVIDES • SELF CONFIDENCE • ASSURANCE • BRAND PROTECTION • IT IS VERIFIABLE AND AUDITABLE • IT PRODUCES EVIDENCE (ASSURANCE) WHICH CAN BE USED IN LITIGATION • IT IS RECOGNISED BY INSURANCE COMPANIES

  4. POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING HACCP IDETIFIES HAZARDS

  5. A DIAGRAM -1 LOGIC SEQUENCE FOR APPLICATION OF HACCP (ISO 2200 : 2005) THE 12 STEPS ASSEMBLE THE FOOD SAFETYTEAM 1. PRODUCT CHARACTERISTICS 2. THE SEVEN (7) HACCP PRINCIPLES DESCRIPTION OF PROCESS STEPS AND CONTROL MEASURS 3 INDENDED USE 4. FLOW DIAGRAMS 5.

  6. STEPS FOR INSTALLATION OF ISO 22000 ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS) • Conduct awareness programmer (top + middle + bottom level). • Form a task force for documentation • Micro level survey and hazard analysis • Preparation of HACCP Plan and documentation • Establish critical limits, implementation & train all personnel in the use of procedures & formats. • Train internal auditors. • Assess the system through first internal audit. • Take corrective actions apply for certification. • Assess the system through second round of internal audit. • Take actions on suggestions given in 2nd round of audit. • Final audit by certifying body.

  7. ISO : 22000 IS NOT FOR THOSE • Who hate documentation • Who resist assessment / audit • Who hang on to their own ways of working • Who has built strong walls / compartments • Who Identify a “PROBLEM” in Every “SOLUTION” • Who treat temporary solution As “PERMANENT ONE” • Whom “WHO IS WRONG” is more important than “WHAT IS WRONG” • Whom “RESULTS” Are more important than “PROCESSES” • Whom “TEAM WORK” means “YES” master

  8. SUMMARY  HACCP IS A SYSTEMATIC APPROACH  ANALYZE HAZARDS  DETERMINE CRITICAL POINTS  DETERMINE CONTROL PROCEDURE  HACCP FOCUSES RESOURCES ON PROBLEM AREAS  INDUSTRY INPUT IS ESSENTIAL  TRAINING IS ESSENTIAL  EXPANDED USE OF HACCP IN FOOD INDUSTRY

  9. CONCLUSION LET US BE OPTIMISTIC WE CAN DO THIS WE MUST DO THIS OTHERWISE HACCP WILL BE . . . . . . “HAVE A CUP OF COFFEE AND PRAY”