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haccp system requirement are according to
codex alimentrius CA
integrated quality and food safety management system - what standards
ISO 22000 and ISO 9001 standards
Private standards: a practical approach to a management
system in food production - what guidelines
IFS guidelines and others
what is auditor silhouette
basics of auditing quality systems in food production
what regulation is for the hygiene of foodstuffs
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2
Food businesses should establish and implement food
safety programmes and procedures based on ......
according to reg 852/2004
HACCP principles
Codex Alimentarius, created in ..... by two UN agencies:
created in 1960
by the Food and Agriculture Organisation (FAO) and the World
Health Organisation (WHO)
HACCP
how many stages of implementation
how many haccp principles
HACCP
how many stages of implementation = 12
how many haccp principles = 7
haccp principles (7)
HACCP principles (7)
1. Conducting a risk analysis
2. Designation of critical control points
3. Establish critical limits for each identified CCP
4. Establish a monitoring system for each CCP
5. Determine corrective actions when monitoring shows deviations from critical limits
6. Establish verification procedures to confirm the effectiveness of the system in place
7. Develop a way to document all procedures and records that relate to the first six principles
12 steps of implementation of haccp
Establish a HACCP team
2. Describe the product
3. Determine the intended use of the product
4. Draw up a process diagram
5. Verify the technological scheme in practice
6. Risk analysis
7. Determination of Critical Control Points
Control Points (CCP)
8. Setting critical limits
9. Establishing CCP monitoring
10. Establishment of corrective action
11 .System verification
12 .System documentation
def: HACCP
A system that identifies, assesses and controls hazards
relevant to food safety
HACCP is a method for...
it is designed to...
- method for ensuring the health safety of food
- however, it is not a "zero risk" system
- designed to minimise food safety risks
- is subject to continuous improvement
components of HACCP
HA = risk analysis
CCP = Critical control point
= HACCP
A Codex Alimentarius HACCP plan includes elements such as:
• Product description,
• Process flow chart,
• Risk analysis,
• Designation of critical control points,
• CCP monitoring and corrective action,
• System verification
the HACCP system must be documented in accordance with...
regulation 852/2004
the 7th principle of HACCP states the....
obligation to establish documents and records
to demonstrate the effective application of the measures detailed in the previous six principles
documentation of the HACCP system
HACCP book
procedures
instructions
records (conducting measurements, team meetings, staff training)
documentation of the HACCP system
- procedures
describe the activities in a specific area of system operation
define the responsibilities of the people associated with that area
the flow of information between them and their interdependence in the system
documentation of the HACCP system
- instructions
lowest-level documents and describe procedures at individual workstations eg at critical points in the process
documentation of the HACCP system
- records
operational document that provides evidence of the execution of the planned activities described in the system documents and the acheivement of the specified results
quality assurance systems most commonly used in the food industry
GMP (good manufacturing practice)
GHP (good hygiene practice)
HACCP (hazard analysis and critical control point)
what do GMP + GHP consist of
GMP (Good Manufacturing Practice) - PRP, pre-requisite
programme
GHP (Good Hygiene Practice) - PRP, pre-requisite program
food safety = HACCP
true or false
FALSE
food safety = HACCP + PRP
PRP
GHP
GMP
out of
HACCP
GMP
GHP
ISO
which are mandatory and which are commented
HACCP, GMP, GHP = mandatory
ISO = commented
how many contract laws are there
2
contract law I
contract law II
difference between contract law I and II
contract law I :
if a FBO declares to its contractors/customers that it has implemented certain rules/standards in the manufacture - this becomes part of its offering
when its important to the client - this may become part of the contract between the parties
a contract binds both parties -> non binding norms becoming binding
contract law II:
the customer may require the supplier to apply relevant rules/standards
if the supplier agrees - this becomes part of the contract + thus application of the rules/standards will be mandatory
what is the official controls regulation (number)
2017/625
OCR
official controls regulation
role of the OCR
addresses official controls and other official activities performed to ensure the application of food and feed law,
rules on animal health and welfare, plant health and plant protection products
TQM
total quality management
food safety plus quality
(commerical, nutritional, organisational)
"Safety issues" and "quality issues".......
cannot be considered seperately
deming wheel
plan
realise (do)
check
improve (act)
continuous quality improvement
The need for company/system improvement is
also driven by:
development of a competitive market
increasing demands of customers/clients
advances in science and technology
