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IMPORTANCE OF HACCP

Hazard Analysis Critical Control Point Hazard :-- It will cause ill effect to our health, Hazards are classified into biological , chemical and physical hazards . Biological Hazard :-- It includes microorganisms like bacteria, Virus, Fungi's, Algae, and toxigenic Plants and animals.

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IMPORTANCE OF HACCP

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  1. Hazard Analysis Critical Control PointHazard :-- It will cause ill effect to our health, Hazards are classified into biological , chemical and physical hazards.Biological Hazard :--It includes microorganisms like bacteria, Virus, Fungi's, Algae, and toxigenic Plants and animals. • IMPORTANCE OF HACCP COMPILED BY :CHEF SIRAJ SHAIKH.

  2. Chemical Hazard :-- It includes antibiotic, pesticides, insecticides, and cleaning compounds. • Physical Hazard :--It includes stones, glass pieces, plastics pieces and needles etc. • Analysis: -- We should analyze the presence of hazard on the basis of Critical Control Point. • Critical Control Point:-- It can be prevented, eliminated or reduce to an acceptable level. COMPILED BY :CHEF SIRAJ SHAIKH.

  3. From 18th Dec.1997 it has become mandatory that every food industry should maintain HACCP. Pre-requisites Programmed :-HACCP is not stand alone, it is based on GMP and SSOP GMP:-- Good Manufacturing Practice, it includes Personal Hygiene Supplier declaration Construction and Maintenance of Establishment COMPILED BY :CHEF SIRAJ SHAIKH.

  4. Personal Hygiene :--It is individual efforts that one undertake to preserve physical, mental, and social health. It includes Bathing Grooming Jewellery Foot Wear Cosmetics COMPILED BY :CHEF SIRAJ SHAIKH.

  5. Suppliers Declarations :--Take a suppliers certificate that states, it is free from antibiotics, pesticides, and insecticides. • Construction and Maintenance of Establishment :-- Establishment should be constructed according to some rules and regulations. COMPILED BY :CHEF SIRAJ SHAIKH.

  6. SSOP :--Sanitary Standard Operating Procedure .It includes 8- SSOP • Safety water and Ice • Cleaning food contact surface , utilities, wearing clean uniform and gloves. • Prevention from cross contamination. • Hand washing and Toilet facilities. • Prevention from adulteration. • Toxic Compounds. • Employees health condition • Exclusion of Pests COMPILED BY :CHEF SIRAJ SHAIKH.

  7. PRINCIPLES Of HACCP:-- • There are 7- principles of HACCP. • Hazard Analysis. • Critical Control Point. • Establishing Critical Limit. • Monitoring techniques. • Correctives Action. • Verification. • Record Keeping and Documentation. COMPILED BY :CHEF SIRAJ SHAIKH.

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