HACCP IS BASICALLY A STATEMENT OF PREVENTATIVE SYSTEM OF CONTROL BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS. HAZARD ANALYSIS INVOLVES THE IDENTIFICATION OF INGREDIENT WHICH MIGHT HAVE A PRONOUNCED EFFECT ON FOOD SAFETY AND MIGHT BE CONSUMED BY SPECIAL POPULATION SUCH AS INFANTS OR ELDERLY.
ONCE THE SENSITIVITY OF INGREDIENTS IS KNOWN VARIOUS CRITICAL POINTS CAN BE IDENTIFIED. THIS INVOLVES THE IDENTIFICATION AND CONTROL OVER THOSE PROCESSING PARAMETERS WHOSE LOSS OF CONTROL WOULD RESULT IN AND AN UNACCEPTABLE RESULT TO THE CONSUMED.
DEFINITIONS RELATED TO HACCP :-
HACCP:-
ITS A WRITTEN DOCUMENT THAT GIVES FORMAL PROCEDURES TO BE FOLLOWED IN ACCORDANCE WITH GENERAL PRINCIPAL.
CONTROL POINT:-
ANY POINT IN A SPECIFIC FOOD SYSTEM WHERE LOSS OF CONTROL DOES NOT LEAD TO AN UNACCEPTABLE HEALTH RISK.
CRITICAL CONTROL POINT (CCP):-
ANY POINT OR PROCEDURE IN A FOOD SYSTEM WHERE CONTROL CAN BE EXCERSISED AND A HAZARD CAN BE MINIMISED OR PREVENTED.
DEVIATION:-
FAILURE TO MEET A REQUIRED CRITICAL LIMIT FOR CCP.
HAZARD:-
ANY BIOLOGICAL, CHEMICAL AND PHYSICAL PROPERTY THAT MAY CAUSE AN UNACCEPTABLE CONSUMER HEALTH RISK.
MONITORING:-
A PLANNED SEQUENCE OF OBSERVATION OR MEASUREMENTS OF CRITICAL LIMITS DESIGNED TO PRODUCE AN ACCURATE RECORD AND INTENDED TO INSURE THAT THE CRITICAL LIMIT MAINTAIN PRODUCT SAFETY.
VERIFICATION:-
METHODS, PROCEDURES AND TESTS USED TO DETERMINE IF THE HACCP SYSTEM IS IN ACCERDANCE WITH HACCP PLAN.
PRICIPLES OF HACCP:-
I- TO ACCESS THE HAZARD AN RISK ASSOCIATED WITH GROWING HARVESTING RAW MATERIAL, INGREDIENTS, PROCESSING, MANUFACTURING, DISTRIBUTION PREPARATION AND CONSUMPTION OF FOOD IN QUESTION.
II- TO DETERMINE CCP REQUIRED TO CONTROL THE IDENTIFIED HAZARD.
III- ESTABLISH CRITICAL LIMITS THAT MUST BE MET AT EACH IDENTIFIED CCP.
IV- TO ESTABLISH PROCEDURES TO MONITOR THE CCP.
V- ESTABLISH CORRECTIVE ACTIONS TO BE TAKEN WHEN THERE IS DEVIATION IDENTIFIED BY MONITORING A GIVEN CCP.
VI- ESTABLISH AN AFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENTS THE HACCP PLAN.
VII- ESTABLISH PROCEDURES FOR VERIFICATION THAT THE HACCP SYSTEM IS WORKING CORRECTLY.
ONCE THE SENSITIVITY OF INGREDIENTS IS KNOWN VARIOUS CRITICAL POINTS CAN BE IDENTIFIED. THIS INVOLVES THE IDENTIFICATION AND CONTROL OVER THOSE PROCESSING PARAMETERS WHOSE LOSS OF CONTROL WOULD RESULT IN AND AN UNACCEPTABLE RESULT TO THE CONSUMED.
DEFINITIONS RELATED TO HACCP :-
HACCP:-
ITS A WRITTEN DOCUMENT THAT GIVES FORMAL PROCEDURES TO BE FOLLOWED IN ACCORDANCE WITH GENERAL PRINCIPAL.
CONTROL POINT:-
ANY POINT IN A SPECIFIC FOOD SYSTEM WHERE LOSS OF CONTROL DOES NOT LEAD TO AN UNACCEPTABLE HEALTH RISK.
CRITICAL CONTROL POINT (CCP):-
ANY POINT OR PROCEDURE IN A FOOD SYSTEM WHERE CONTROL CAN BE EXCERSISED AND A HAZARD CAN BE MINIMISED OR PREVENTED.
DEVIATION:-
FAILURE TO MEET A REQUIRED CRITICAL LIMIT FOR CCP.
HAZARD:-
ANY BIOLOGICAL, CHEMICAL AND PHYSICAL PROPERTY THAT MAY CAUSE AN UNACCEPTABLE CONSUMER HEALTH RISK.
MONITORING:-
A PLANNED SEQUENCE OF OBSERVATION OR MEASUREMENTS OF CRITICAL LIMITS DESIGNED TO PRODUCE AN ACCURATE RECORD AND INTENDED TO INSURE THAT THE CRITICAL LIMIT MAINTAIN PRODUCT SAFETY.
VERIFICATION:-
METHODS, PROCEDURES AND TESTS USED TO DETERMINE IF THE HACCP SYSTEM IS IN ACCERDANCE WITH HACCP PLAN.
PRICIPLES OF HACCP:-
I- TO ACCESS THE HAZARD AN RISK ASSOCIATED WITH GROWING HARVESTING RAW MATERIAL, INGREDIENTS, PROCESSING, MANUFACTURING, DISTRIBUTION PREPARATION AND CONSUMPTION OF FOOD IN QUESTION.
II- TO DETERMINE CCP REQUIRED TO CONTROL THE IDENTIFIED HAZARD.
III- ESTABLISH CRITICAL LIMITS THAT MUST BE MET AT EACH IDENTIFIED CCP.
IV- TO ESTABLISH PROCEDURES TO MONITOR THE CCP.
V- ESTABLISH CORRECTIVE ACTIONS TO BE TAKEN WHEN THERE IS DEVIATION IDENTIFIED BY MONITORING A GIVEN CCP.
VI- ESTABLISH AN AFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENTS THE HACCP PLAN.
VII- ESTABLISH PROCEDURES FOR VERIFICATION THAT THE HACCP SYSTEM IS WORKING CORRECTLY.
No comments:
Post a Comment