Food Safety Course HACCP and GMP SNO.pptx

Food Safety Course

1. HACCP Principles & Good Manufacturing Practices

2. HACCP Implementation 1. Assemble and train HACCP Team 7. Determine CCP (Principle 2) 2. Describe the product/recipes/process 8. Establish Critical Limits for each CCP (Principle 3) 3. Identify the intended use of the product 9. Establish a monitoring system for CCP (Principle 4) 4. Construct a flow diagram 10. Establish corrective actions, when a CCP is out of control (Principle 5) 5. On-Site validation of flow diagram 11. Establish verification process (Principle 6) 6. Identify hazards/risk/severity/and control measures for each hazard (Principle 1) 12. Establish Documentation and record keeping (Principle 7)

3. Physical Hazard – Glass, Bolts, Wood, Plastic, Jewellery, Metals. Impacts: Cuts to mouth, Internal Injury, Choking Chemical Hazard – Chemicals, Pesticides, Additives Impacts: Food Poisoning, Chronic illness Biological Hazard – Bacteria, Virus, Fungus, Mould Impacts: Food Poisoning Allergen Hazard – Fish, Milk, Peanuts, Egg, Gluten Impacts: Immune reaction Identify the hazard – Principle 1

4. Determine CCP Principle -2 3 CCP – Raw Material Temperature. (Receiving) Histamine Level. Finished Product Temperature. (Dispatch) Establish Critical Limit Principle -3 CCP level – < +4 ℃ <10 PPM < 2 ℃

5. Establish a Monitoring System CCP Principle -4 Temperature Checking Histamine Checking Temperature Checking Establish Corrective Action Principle -5 Adding Ice to lower the temperature. Above 10 ppm histamine detected fish will reject. Keep under cool condition still if loins are high temperature it will reject.

6. Establish Verification Process Principle -6 Temperature checking and calibration of the thermometer Histamine reports, Calibration or validation Histamine reader, Sample testing from external laboratory. Establish Documentation & Record Keeping Principle -7 Temperature monitoring records. Histamine Reports, Calibration and Validation reports, Internal and external reports of sample.

7. Good Manufacturing Practices Building Facility. Sanitary Facilities and Controls Procedure. Employee health, Hygiene and Hand washing. Pest Control Services. Training, Awareness, Reviews.