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Food Safety Risks - HACCPHACCP Food Safety Training HACCP Certification

HACCP plan is not just a theory it’s a practical system which is used actively today throughout the entire food industry. Every hotel restaurant and catering outlets should consider the food safety risks to provide best hygiene food to their customers. HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The Food Safety Risks – HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.

Learn HACCP Principles

  1. Conduct a hazard analysis:Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
  2. Identify critical control points: A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
  3. Establish critical limits for each critical control point: A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.
  4. Establish critical control point monitoring requirements: Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan.
  5. Establish corrective actions: These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.
  6. Establish procedures for ensuring the HACCP system is working as intended: Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. Verification also includes ‘validation’ – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
  7. Establish record keeping procedures : The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time. The differences among those three types of work are given by Saskatchewan Agriculture and Food.

Learn HACCP Standards

The seven HACCP principles are included in the international standard ISO 22000 FSMS 2011. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes HACCP and the quality management system, which together form an organization’s Total Quality Management system.

Other standards, such as Safe Quality Food Institute’s SQF Code, also relies upon the HACCP methodology as the basis for developing and maintaining food safety (level 2) and food quality (level 3) plans and programs in concert with the fundamental prerequisites of good manufacturing practices.

HACCP Course Key Learning 

  • HACCP Introduction and Benefits
  • HACCP Obligations and Principals
  • HACCP Application and Design
  • HACCP Analysis and Control
  • HACCP Program Management

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Related Courses

ISO 9001:2015 – Lead Auditor Course
ISO 9001:2015 – Quality Management System
ISO 22000 – Food Safety Management
Hazard Analysis and Critical Control Point – HACCP
Safety Engineer Diploma Course

Supply Chain Management

 

 

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