HACCP

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Background of HACCP What is HACCP & why HACCP needed ? What are the principles & their importance in FSMS What is PRP & OPRP ? How work HACCP steps with their principles

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welcome:

welcome Seminar on Hazard Analysis Critical Control Points (HACCP) BY : SANJAY DESHMUKH

CONTENT..:

CONTENT.. Background of HACCP What is HACCP & why HACCP needed ? What are the principles & their importance in FSMS What is PRP & OPRP ? How work HACCP steps with their principles

What is HACCP & why HACCP needed ? :

What is HACCP & why HACCP needed ? Hazard Analysis Critical Control Point (HACCP) is a food safety management system, which concentrates prevention strategies on known hazards and the risks of them occurring at specific points in the food chain. It is this specificity which makes HACCP so effective and the approach easily integrates into Total Quality Management or ISO 9000.

HACCP PRINCIPLES & Preliminary steps:

HACCP PRINCIPLES & Preliminary steps Describe the food and its distribution Describe the intended use & consumers of the food Develop a flow diagram which describes the process Verify the flow diagram Assemble the HACCP team P reliminary tasks of HACCP

Ex : how to work the haccp plan in processing :

Ex : how to work the haccp plan in processing

HACCP examples: fresh / chilled:

HACCP examples: fresh / chilled

Pre-Requisite Programmes:

Pre-Requisite Programmes Prerequisite programs are procedures, including GMPs, that address operational conditions providing the foundation for HACCP. Certain programs and activities are required and must be in place if a HACCP program is to be effective. ... HACCP is only one component of an aquaculture food safety program.

Prerequisite program:

Prerequisite program Premises Transportation and Storage Equipment Personnel/Training Sanitation and Pest Control Recall Allergen Control Supplier Quality Assurance Premises Outside property and building Design, construction & maintenance Lighting Ventilation Waste disposal Inedible areas Employee & sanitary facilities Water/Steam/Ice

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Transportation and Storage Food Carriers Temperature Controls Receiving and Storage Incoming ingredients and packaging Non-Food Chemicals Finished Product Storage Equipment Design and installation Maintenance and Calibration Sanitation and Pest Control Sanitation Equipment and Utensils Floors Locker rooms Lunch rooms Washrooms Pest control

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Recall Product identification Locating product Returning product Allergen control Control of allergens Special handling Segregate Special sanitation procedures Rework Proper labelling

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Prerequisite programmes are basic conditions and activities (good practices) Examples: Exterior/Interior conditions Cleaning Storage conditions Handling of toxic materials Training Pest control Calibration Supplier control Good Laboratory Practice Food and Non food grade Lubricant storage Calibration status

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PRPs can further be broken down to include Operational Prerequisite Programs (OPRPs). OPRPs are defined as a PRP that has a control measure that controls a significant hazard—ISO 22000 introduced the concept of  OPRP OPRP

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HACCP  is  important  because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

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