HACCP means hazard analysis critical control point. This tool is used to identify risk in food industry, when hazards have been identified then we have to take prevented action to stop it so quality of food products and concern party will not be effective.
There are several categories in Food Hazards including biological, chemical & physical depending on the types of food industry.
There are 7 principles of HACCP which include conducting a hazard analysis, determining the Critical Control Points, establishing Critical Limits, establishing corrective actions to apply when monitoring indicates a loss of control, the establishment of procedures for verification and the establishment of documentation and records.
Identify the hazard in food industry ( production industry, manufacture industry and distribution industry). Assess the weak points and measure for their control.
Determine the points, procedures or operational steps that can be
controlled to eliminate the hazard(s) or minimize its (their) likelihood
of occurrence. A “step” means any stage in food production and/or
manufacture including the receipt and/or production of raw materials,
harvesting, transport, formulation, processing, storage, etc.
Establish critical limit ensures the risk is under control. A critical limit is a criteria that separates acceptability from unacceptability. Critical limits may be descriptive or not.
Establish a system to monitor control of the HACCP by scheduled testing or observations. Monitoring is used to determine when a hazard maybe out of control. The frequency and method of monitoring needs to be established along with who is responsible for conducting the monitoring.
Corrective action should be taken through industry because without corrective action how can we remove non conformity in our system. Through proper training staff will get to know which kind of corrective action they have to apply in industry.
Proper record keeping is necessary for HACCP system. HACCP standard should be documented. Documentation and record Keeping should be maintain according to HACCP procedure.
In standard so many things are there but its just a try to aware regarding HACCP . So everyone knows that how standard is important for our life.
There are several categories in Food Hazards including biological, chemical & physical depending on the types of food industry.
The 7 Principles of HACCP
There are 7 principles of HACCP which include conducting a hazard analysis, determining the Critical Control Points, establishing Critical Limits, establishing corrective actions to apply when monitoring indicates a loss of control, the establishment of procedures for verification and the establishment of documentation and records.
1. Analysis of hazard
Identify the hazard in food industry ( production industry, manufacture industry and distribution industry). Assess the weak points and measure for their control.
2. Determine the Critical Control Points
3. Identity Critical limit
Establish critical limit ensures the risk is under control. A critical limit is a criteria that separates acceptability from unacceptability. Critical limits may be descriptive or not.
4. Establish a system to monitor control of HACCP
Establish a system to monitor control of the HACCP by scheduled testing or observations. Monitoring is used to determine when a hazard maybe out of control. The frequency and method of monitoring needs to be established along with who is responsible for conducting the monitoring.
5. Corrective actions
Corrective action should be taken through industry because without corrective action how can we remove non conformity in our system. Through proper training staff will get to know which kind of corrective action they have to apply in industry.
6. Vehement procedures for verification
Verification should be very pure and and in a right direction. Auditor knows everything about standard he has quality to identify it . Auditor make sure that he never miss any non conformity in food industry because this is very necessary that company should maintain HACCP standard so quality of product can increase.
Verification should be very pure and and in a right direction. Auditor knows everything about standard he has quality to identify it . Auditor make sure that he never miss any non conformity in food industry because this is very necessary that company should maintain HACCP standard so quality of product can increase.
7. Maintain documentation and records
Proper record keeping is necessary for HACCP system. HACCP standard should be documented. Documentation and record Keeping should be maintain according to HACCP procedure.
In standard so many things are there but its just a try to aware regarding HACCP . So everyone knows that how standard is important for our life.
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