What it is and why we use it
History & Development of HACCP
Food Safety Management Systems
Preliminary Procedures
Development of HACCP-based procedures
Monitoring HACCP
Evaluating HACCP
Hazard Analysis Critical Control Points
A system to ensure the production of safe food
structured & logical
proactive
preventative
Derived from Failure Mode Effects Analysis
only tests sample of product
• testing for significant hazards takes time
• it is wasteful
• it does not help in identifying where the problem occurred
Article 5 states that: Food business operators shall put into place, implement and maintain a permanent procedure based on Codex principles of hazard analysis critical control points (HACCP).
• International body created WHO
• aims:
– to protect the health of consumers
– to ensure fair practices in international trade
– to issue guidance and codes of practice
The owner of a food business has to prove that they take “all reasonable steps” to produce safe food.
British Retail Consortium (BRC) Accreditation
http://www.brcglobalstandards.com/GlobalStandards/Standards.aspx
International Standardisation Organisation (ISO)
http://www.iso.org/iso/search.htm?qt=22000&sort=rel&type=simple&published=true
Hazard
something with the potential to cause harm
Risk
The possibility of harm being caused or the likelihood that a hazard may occur
Contamination
The transference of any objectionable or harmful substance or material to food
Hazard Analysis
the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant to food safety and, therefore, should be addressed in the HACCP plan
HACCP – Hazard Analysis Critical Control Point
a system that identifies, evaluates, and controls hazards that are significant for food safety
Control Measure
Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level
PLACE THIS ORDER OR A SIMILAR ORDER WITH US TODAY AND GET AN AMAZING DISCOUNT 🙂