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Introduction to Course and HACCP

Objective. In this module, you will learn the:Objective of the courseFormat of the courseExpectations of the participant, andMeaning and importance of HACCP. HACCP Stands for. Hazard Analysis and Critical Control Point. HACCP is. Preventive, not reactiveA management tool used to protect the food supply against biological, chemical and physical hazards.

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Introduction to Course and HACCP

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    1. Chapter 1 Introduction to Course and HACCP Notes for slide 1Notes for slide 1

    3. HACCP Stands for Hazard Analysis and Critical Control Point

    4. HACCP is Preventive, not reactive A management tool used to protect the food supply against biological, chemical and physical hazards

    5. Origins of HACCP Pioneered in the 1960s First used when foods were developed for the space program Adopted by many food processors and the U.S. government

    6. HACCP is not a zero-risk system. It is designed to minimize the risk of food safety hazards. HACCP

    7. Recommendation: The HACCP approach be adopted by all regulatory agencies and that it be mandatory for food processors. 1985 National Academy of Sciences

    8. NACMF National Academy of Sciences recommendation led to formation of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

    9. Seven Principles of HACCP Conduct hazard analysis and identify preventive measures Identify critical control points (CCPs) in the process Establish critical limits Monitor each CCP Establish corrective actions Establish verification procedures Establish record-keeping and documentation procedures

    10. International use: Codex European Union Canada Australia New Zealand Japan

    12. Inspection Methods Traditional Inspection Methods for Food-Safety Control versus The HACCP Approach

    13. HACCP Inspections HACCP inspections complement traditional inspection methods HACCP: Emphasizes process control Concentrates on the points in the process that are critical to the safety of the product Stresses communication between the regulator and industry

    14. HACCP Responsibility It is the responsibility of the food industry to develop and implement HACCP plans and for regulatory agencies to facilitate this process. NACMCF, June 1993

    15. Definitions Continuous monitoring Control Control measure Control point Corrective action Critical control point (CCP) CCP decision tree Critical limit Deviation HACCP HACCP plan HACCP system HACCP team Hazard Monitor Operating limits Prerequisite programs Severity Validation Verification

    16. Acronyms CCP: Critical control point CL: Critical limit FDA: Food and Drug Administration GMP: Good Manufacturing Practice HACCP: Hazard analysis and critical control point MIG: Mercury-in-glass thermometer NAS: National Academy of Science NACMCF: National Advisory Committee on Microbiological Criteria for Foods PPM: Parts per million SOP: Standard operating procedure SSOP: Sanitation standard operating procedure

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