HACCP - Hazard Analysis Critical Control Points - Part 5
3.9 هزار بار بازدید -
9 سال پیش
-
http://food-safety-training.net
Stages in the implementation of HACCP
(The HACCP study)
1 Assemble and train the HACCP team.
(define the terms of reference and the scope)
2 Describe the product/recipe/process.
3 Identify the intended use.
4 Construct a flow diagram and food-room layout showing
product, personnel, equipment and waste flows
5 On-site verification of flow diagram and food room layout
6 Identify hazard/risk/severity and control measures.
(Hazard analysis)
7 Determine critical control points using the decision tree.
8 Determine critical limits, target levels and tolerances for
each critical control point.
9 Establish monitoring system for each CCP.
10 Establish actions to be taken when a CCP is moving out of
control, and the corrective actions to be taken if a deviation
occurs
11 Establish verification procedures (includes validation and
review)
12 Establish record keeping and documentation.
The twelve logical sequence steps
for the implementation of HACCP
(The HACCP study)
Successful implementation of HACCP must be built on good hygiene practice and depends on:
Culture of the organization
Management commitment
Effective management/supervision (including leadership of the HACCP team)
Adequate resources (budget and time)
Adequate training
Access to scientific information
Access to necessary expertise
HACCP implementation must be carefully planned
Full implementation - throughout all departments/products.
Gradual implementation -department/product at a time.
1. Assemble the HACCP team (multidisciplinary expertise - external expertise may be required, especially for smaller businesses). Training will probably be required. The terms of reference (which product or groups of products/process) and the scope of the HACCP study (which hazards) should be determined.
2. Describe the product/recipe/process. Relevant safety information will include composition, aw, and pH.
Processes such as heat-treatment, freezing, brining, and irradiation. Packaging, shelf life, storage conditions and method of distribution.
3. Identify intended use of the product i.e. how will the end user/consumer use the product, e.g. microwave reheating. Awareness of potential abuse, likely time
out of temperature control. Will the product be consumed by vulnerable groups e.g. babies, immunocompromised or the elderly?
4. Construct a flow diagram. (It’s also usual to describe the process). The flow diagram must cover all steps in the operation.
5. On-site validation of the flow diagram. - 'walk the line'
6. Identify all potential hazards/risk/severity associated with each step, conduct a hazard analysis and consider any measures to control identified hazards (Principle 1).
7. Determine critical control points using the decision tree (Principle 2).
External expertise may be required to support the HACCP team. However, a HACCP plan produced solely by an external consultant may not result in the
essential sense of ownership by managers and operatives.
8 Determine critical limits, target levels and tolerances for each critical control point. (Principle 3)
9 Establish monitoring system for each CCP. (Principle 4)
10 Establish corrective actions to be taken if a deviation occurs i.e. a CCP is out of control. (Principle 5)
11 Establish verification procedures (includes validation and review). (Principle 6)
12 Establish documentation and record keeping. (Principle 7)
http://food-safety-training.net
Stages in the implementation of HACCP
(The HACCP study)
1 Assemble and train the HACCP team.
(define the terms of reference and the scope)
2 Describe the product/recipe/process.
3 Identify the intended use.
4 Construct a flow diagram and food-room layout showing
product, personnel, equipment and waste flows
5 On-site verification of flow diagram and food room layout
6 Identify hazard/risk/severity and control measures.
(Hazard analysis)
7 Determine critical control points using the decision tree.
8 Determine critical limits, target levels and tolerances for
each critical control point.
9 Establish monitoring system for each CCP.
10 Establish actions to be taken when a CCP is moving out of
control, and the corrective actions to be taken if a deviation
occurs
11 Establish verification procedures (includes validation and
review)
12 Establish record keeping and documentation.
The twelve logical sequence steps
for the implementation of HACCP
(The HACCP study)
Successful implementation of HACCP must be built on good hygiene practice and depends on:
Culture of the organization
Management commitment
Effective management/supervision (including leadership of the HACCP team)
Adequate resources (budget and time)
Adequate training
Access to scientific information
Access to necessary expertise
HACCP implementation must be carefully planned
Full implementation - throughout all departments/products.
Gradual implementation -department/product at a time.
1. Assemble the HACCP team (multidisciplinary expertise - external expertise may be required, especially for smaller businesses). Training will probably be required. The terms of reference (which product or groups of products/process) and the scope of the HACCP study (which hazards) should be determined.
2. Describe the product/recipe/process. Relevant safety information will include composition, aw, and pH.
Processes such as heat-treatment, freezing, brining, and irradiation. Packaging, shelf life, storage conditions and method of distribution.
3. Identify intended use of the product i.e. how will the end user/consumer use the product, e.g. microwave reheating. Awareness of potential abuse, likely time
out of temperature control. Will the product be consumed by vulnerable groups e.g. babies, immunocompromised or the elderly?
4. Construct a flow diagram. (It’s also usual to describe the process). The flow diagram must cover all steps in the operation.
5. On-site validation of the flow diagram. - 'walk the line'
6. Identify all potential hazards/risk/severity associated with each step, conduct a hazard analysis and consider any measures to control identified hazards (Principle 1).
7. Determine critical control points using the decision tree (Principle 2).
External expertise may be required to support the HACCP team. However, a HACCP plan produced solely by an external consultant may not result in the
essential sense of ownership by managers and operatives.
8 Determine critical limits, target levels and tolerances for each critical control point. (Principle 3)
9 Establish monitoring system for each CCP. (Principle 4)
10 Establish corrective actions to be taken if a deviation occurs i.e. a CCP is out of control. (Principle 5)
11 Establish verification procedures (includes validation and review). (Principle 6)
12 Establish documentation and record keeping. (Principle 7)
http://food-safety-training.net
9 سال پیش
در تاریخ 1394/01/28 منتشر شده
است.
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