To browse Academia. Skip to main content. Log In Sign Up. Emmanuel Van Houtte. Siti Balqis. Suppliers of Packaging to food producing companies are part of the food industry. Food Safety starts in the supply chain and continues through consumption. Who should use them? They may be used by those packaging companies that are just beginning to implement HACCP and those wishing to evaluate their existing plan. The facility can expect to review existing documentation and create new documents.

Definitions a. Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

Chemical: e. Physical: e. Microbiological: e. Hazard Analysis: The process of collecting and evaluating information on hazards associated with the packaging under consideration to decide which are significant and must be addressed in the HACCP plan.

A list of hazards associated with raw materials and each process step is compiled. Each hazard will be evaluated when determining Critical Control Points. Product safety concerns are considered during the hazard analysis, not quality concerns. CCP: Critical Control Point - A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

CP: Control Point - Any step at which biological, chemical, or physical hazards can be controlled. Write Product Description how is it made and what raw materials are used?

Identify Target Audience include markets and customers d. Create Process Flow Diagram e. Verify Process Flow Diagram f. Identify Hazards g. Perform Hazard Analysis h. Establish Critical Control Point Limits if applicable j.

The following prerequisite programs must be in place to mitigate this potential issue: a. Design control — each design must have a unique method for identification to ensure the ability to keep all plates, cylinders and other printing media separate to prevent the mixing of individual print media between production orders.After you enable Flash, refresh this page and the presentation should play.

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haccp pdf notes

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View by Category Toggle navigation. Products Sold on our sister site CrystalGraphics. A safety system designed to protect foods as they flow through a facility. Analyze Hazard. Identify Critical Tags: haccp haccp overview. Latest Highest Rated. Analyze Hazard 2. Identify Critical Control Point 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Action 6. Establish Record Keeping Procedures 7. True or False? According to HACCP, Child Nutrition Program employees are responsible for serving safe food to children TRUE 16 Receiving Deliveries 17 Receiving Deliveries Ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.

Inspect the delivery truck 2. Confirm vendor name before accepting delivery 3. Check frozen foods to ensure they are frozen solid 4. Check the temperature of refrigerated foods For packaged product, insert thermometer between two packages 5. Check dates of perishable goods 6. Whether your application is business, how-to, education, medicine, school, church, sales, marketing, online training or just for fun, PowerShow. And, best of all, most of its cool features are free and easy to use.

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All for free.It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.

Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.

HACCP Principles

Why Us? HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including: Farms, fisheries and dairies Processors of meats, fish and feed Manufacturers of bread and cereals, beverages, canned and frozen food Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers Manufacturers of prescription and non-prescription drugs and remedies [ Read more ].

Supports business leadership through the direction of resources to safety critical elements of the process. What are the immediate benefits?

Contact Us.HACCP is a preventive system assuring the safe production of food products. An ideal application would include all processes from the farm to the table. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service and in home preparation. HACCP is a systematic preventative system that uses common sense application of scientific principles. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards.

Prevention of hazards cannot be accomplished by end product inspection, so controlling the production process with HACCP offers the best approach. The application of HACCP is systematic because structured hazard analysis and implementation are provided. The process is common sense in that each processor understands their operation and is best able to assess controlling the process. HACCP is also science-based and so the controls that are placed in the process should be based on scientific information.

The end objective of HACCP is to make the product as safe as possible and to be able to prove that the product was processed as safe as possible. The assurance of safety comes from the process of identifying the hazards, establishing controls for the identified hazards, monitoring the controls and periodically verifying that the system works. HACCP focuses on three types of hazards; biological hazards, chemical hazards, and physical hazards.

HACCP principles and practice: teacher's handbook

Biological hazards are the type of hazards that receive the most attention in the HACCP system and also present the greatest risk of severity and occurance. Biological hazards include hazards from pathogens such as bacteria, viruses, yeasts and molds. Bacteria that receive the greatest attention in the United States include E. Chemical hazards in meat products could result from mis-use of antibiotics in production, contamination with sanitizers or cleaning agents, or environmental contamination from hydrolic fluids.

Physical hazards are probably the most recognized by consumers as they usually find this hazard. Glass, metal, and plastic are physical hazards that can occur in meat products. NASA had concerns of food, particulary crumbs, in the space capsule in zero gravity and also food that was free of pathogens and biological toxins that Pillsbury addressed by the use of HACCP.

At that time it was based on three principles. Companies may use generic models as resources for developing a plant specific plan, however, the most useful and successful HACCP plans need to be developed from the very beginning from the plant that will use and implement the plan.Estate Planning in North Dakota.

HACCP is described as "a food safety program developed Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This [past] approach, however, tends to be reactive, rather than preventive, and can be less efficient than the new system HACCP and Food Safety Plansas a concept, causes food businesses to implement practices that reduce the risk of unsafe food -- which is the stated goal.

A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

HACCP is emerging as an industry-driven concept that the firm should take a proactive role in assuring the food processing procedure will lead to a safe product.

haccp pdf notes

If Business D manufactures Product F in two different facilities and uses different manufacturing processes that give rise to different risks, the business will need more than one HACCP plan. One HACCP plan will not "fit all" if the product or process poses different risks or needs different strategies to address the risks.

The following points are drawn from that legislation. It has evolved into the fundamental guiding principle for assessing risk associated with food processing and handling.

Several points:. This material is intended for educational purposes only. It is not a substitute for competent legal counsel. Seek appropriate professional advice for answers to your specific questions. Food Law Accessibility. Food Law. Info Share. Since its inception in the s as part of space travel, the application of HACCP principles has expanded throughout the food industry.

The Food Safety Modernization Act December is expected to lead to further adoption of the concept. Most importantly, HACCP: focuses on identifying and preventing hazards that may render food unsafe is based on sound science permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws and following practices that reduce the risk of unsafe food over a period rather than how well it is doing on any given day places responsibility for ensuring food safety appropriately on the food manufacturer or distributor helps food companies compete more effectively in the world market reduces barriers to international trade.

HACCP is considered an alternative to traditional government inspections; but the government retains a role in the overall process by using its regulatory authority to assure that businesses have adequate HACCP plans and that the plan is being appropriately implemented.

Are these plans pre-approved or are they reviewed only when the facility and records are inspected? For example, see 9 CFR HACCP allows requires each business to focus on their operation and its unique characteristics rather than having a standardized inspection process that may not offer the flexibility to consider the uniqueness of each business and each food product.

The focus of HACCP is not on having a standardized production process but on having a monitoring process that is adequate to assure each business regardless of its manufacturing process is producing a safe product by minimizing the risk of a food safety problem.

Principle 2: Determine the critical control points CCPs. Principle 3: Establish critical limits CL.After you enable Flash, refresh this page and the presentation should play. Get the plugin now. Toggle navigation. Help Preferences Sign up Log in. To view this presentation, you'll need to allow Flash. Click to allow Flash After you enable Flash, refresh this page and the presentation should play.

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haccp pdf notes

A biological, chemical, or physical agent in food with the potential to cause an adverse health effect Codex, Tags: haccp activity antimicrobial determination principles. Latest Highest Rated. Hazard Microbiological Chemical Physical Food-borne disease FBD penyakit menular atau keracunan yang oleh mikroba atau agen yang masuk ke dalam tubuh melalui makanan yang di konsumsi WHO.

Camphylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli Listeria monocytogenes Mycobacterium bovis Salmonella spp. Shigella spp. Penicilium spp Producing mycotoxins, such as aflatoxin, ochratoxin, etc.

Salmonella, Campylobacter, E. Bacillus cereus, C. Salmonella Causing Salmonellosis Main symptoms diarrhea, fever, vomiting, abdominal cramps.

10+ HACCP Hazard Analysis Examples – PDF

Persons at high risk young, old, pregnant woman, underlying disease states. Incubation period 12 36 h Sources meat, poultry, milk, eggs, vegetables, shellfish, spices and herbs, untreated water. Salmonella is heat sensitive Pasteurization 70oC for 2 min is sufficient to kill Salmonella in high moisture foods. Camphylobacter Causing camphylobacteriosis Symptoms fever, nausea, diarrhea, abdominal cramp Person at high risks babies, debilitated people Incubation days Heat sensitive Major sources frozen foods meats and poultry.

Food additives Natural contaminants Desinfectants Mycotoxins Etc. Is the presence of agent in line or environment probable?

Is an unacceptable contamination at this step probable? HAZARD 24 Menentukan signifikansi bahaya Tingkat keseriusan bahaya severity Severity dapat ditetapkan dengan melihat seberapa jauh dampaknya terhadap kesehatan konsumen dan dampak terhadap pencitraan industri.

Produk dengan nilai pH 4. Produk-produk kering dan produk beku ikan, daging, telur, sayuran, serealia Sandwich, pie daging Produk berbasis lemak margarine, coklat, mayonaise, salad dressing Produk dengan pH di bawah 4.Jump to content.

You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality. Posted 23 March - PM. Kind Regards.

Dear italianbruschi, The above terminologies do not directly appear in the ISO standard. Can you clarify your query, eg which paragraph of standard? Or are you seeking information in general? Posted 24 March - PM. Posted 25 March - AM. Presumably Codex has restricted their usage. A major problem with "Risk Assessment" is confusion about terminology.

I will try and stay with Codex version. HACCP systems are examples of risk management programs. HACCP allows food manufacturers to identify hazards and measures for their control, and determine critical control points. Risk assessment, however, is a more recent scientifically-based development, comprising 4 elements that are hazard identification, hazard characterization, exposure assessment and risk characterization. Whilst there are common elements in these two procedures, such as hazard identification, they were developed for very different purposes and are complementary to one another.

I must admit I use the term frequently and almost invariably outside the subject of Risk Analysis. Community Forum Software by IP.

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