HACCP- Product Safety Risk Analysis Method

Description

We want everything we use, eat and drink to be safe, right? So, are there any solution tools in the industry to achieve this? Yes there is. The HACCP system is a system designed to identify hazards and take precautions so that our food and beverages, even all materials that touch them, do not harm us. It is a method that will ensure reliability when applied correctly and when it becomes widespread. Please continue to find out .

We used FDERD mobile application that designed for risk management tool for Quality, Food, Environmental, Health safety, Fraud and IT security on case studies. Whatever your industry, your job will affect human and business chain. Risk management is very important process for business continuity and supplied things for consumers. You can learn risk management methodology with some examples.

This training includes some HACCP and product safety risk assessment examples for food- meat, H&L- cosmetic ingredient, packaging and food supplements.

We will share some valuable sources such as: guidelines to control Listeria- Pathogenic Vibrio species- viruses- parasites, examples, experiences on previous our HACCP study and real time data to conduct your HACCP plan with knowledge.

GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 has been updated on 2020 and our training has been adopted according to this updates.

The General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to:  provide principles and guidance on the application of GHPs applicable throughout the food chain to provide food that is safe and suitable for consumption;

 provide guidance on the application of HACCP principles;

 clarify the relationship between GHPs and HACCP; and

 provide the basis on which sector and product-specific codes of practice can be established.

For hygiene measures we share Code of practice of hygiene and taking our Hygiene training for staff. Without applying hygiene principles, HACCP can not be working.

"Consumers should play their role by following relevant guidance and instructions for food handling, preparation, and storage and applying appropriate food hygiene measures.

For all types of food businesses, management awareness and commitment to food safety are necessary for implementation of an effective HACCP system. The effectiveness will also rely upon management and personnel having the appropriate HACCP training and competency. Therefore, ongoing training is necessary for all levels of personnel, including managers, as appropriate to the food business.

GENERAL PRINCIPLES

(i) Food safety and suitability should be controlled using a science-based preventive approach, for example a food hygiene system. GHPs should ensure that food is produced and handled in an environment that minimizes the presence of contaminants.

(ii) Properly applied prerequisite programmes, which include GHPs, should provide the foundation for an effective HACCP system.

(iii) Each FBO should be aware of the hazards associated with the raw materials and other ingredients, the production or preparation process, and the environment in which the food is produced and/or handled, as appropriate to the food business.

(iv) Depending on the nature of the food, food process, and the potential for adverse health effects, to control hazards it may be sufficient to apply GHPs, including, as appropriate, some that require more attention than others, as they have a greater impact on food safety. When the application of GHPs alone is not sufficient, a combination of GHPs and additional control measures at CCPs should be applied.

(v) Control measures that are essential to achieve an acceptable level of food safety, should be scientifically validated1 .

(vi) The application of control measures should be subject to monitoring, corrective actions, verification, and documentation, as appropriate to the nature of the food product and the size of the food business.

(vii) Food hygiene systems should be reviewed to determine if modifications are needed. This should be done periodically and whenever there is a significant change that could impact the potential hazards and/or the control measures (e.g. new process, new ingredient, new product, new equipment, new scientific knowledge) associated with the food business.

(viii) Appropriate communication about the food and food process should be maintained among all relevant parties to ensure food safety and suitability across the entire food chain." Source: GENERAL PRINCIPLES OF FOOD HYGIENE CXC 2020

Our course is designed by taking consideration of PRINCIPLES OF THE HACCP SYSTEM.

The HACCP system is designed, validated and implemented in accordance with the following seven principles:

PRINCIPLE 1 Conduct a hazard analysis and identify control measures.

PRINCIPLE 2 Determine the Critical Control Points (CCPs).

PRINCIPLE 3 Establish validated critical limits.

PRINCIPLE 4 Establish a system to monitor control of CCPs.

PRINCIPLE 5 Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred.

PRINCIPLE 6 Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended.

PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.

HACCP training is the requirement on Codex.

Training of personnel in food businesses, government and academia in HACCP principles and applications is an essential element for the effective implementation of HACCP. As an aid in developing specific training to support a HACCP plan, working instructions and procedures should be developed which define the tasks of the operating personnel in charge of each Critical Control Point. Training programmes should be designed to address the concepts at a level appropriate for the knowledge and skill level of the personnel being trained. Training programmes should be reviewed periodically and updated where necessary. Re-training may be needed as part of corrective actions for some deviations.

Cooperation between food business operations, trade groups, consumer organisations, and competent authorities is vitally important. Opportunities should be provided for the joint training of food business operators and competent authorities to encourage and maintain a continuous dialogue and create a climate of understanding in the practical application of HACCP.

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