Awareness of Codes or Regulations such as Hazard.pptx
- 1. Awareness of Codes or Regulations such as Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practice (GMP)
- 2. Objectives A.Understand the role of the HACCP in ensuring the food safety. B.Analyse the concepts of HACCP and GMP on the application of the various food processing plants C.Reflect on the importance of HACCP and GMP.
- 3. Hazard analysis •is a preventive food quality management system which identifies, evaluates and controls the hazards significant to food safety specific to a product.
- 4. Critical control point is a point in time or a physical location at which failure of control or preventive measures will expose the consumer to unacceptable health risks.
- 5. HACCP is a national standard for fish and fishery aquatic products.
- 6. •Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.
- 7. Major Concepts of Hazard Analysis Critical Control Point (HACCP) • Preventive system of control for biological hazards • System approach to identify risks in food production and food safety measures. •Universally recognized system as the most effective way to prevent food-born diseases •Scientific-based system to identify specific hazards and measures control to ensure food safety
- 8. Major Concepts of Hazard Analysis Critical Control Point (HACCP) • Capability of accommodating change such as equipment design, processing procedure or technological development • Applicability to establishments that produce, process, treat, pack, trade, transport, serve or are involved in food production • Food safety •Safety programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP)
- 9. Seven Principles of Hazard Analysis Critical Control Point 1. Conduct a HazardAnalysis The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.
- 10. 2. Identify the Critical Control Points A Critical Control Point (CCP) is a point, step or procedure in which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
- 11. 3. Establish Critical Limits A Critical Limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP (Critical Control Point) to prevent, eliminate, or reduce to an acceptable level, the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measures that are based on scientific literature and/or regulatory standards.
- 12. 4. Monitor Critical Control Point Monitoring procedures should describe how the measurement will be taken, when the measurement will be taken, who will be responsible for the measurement, and how frequently the measurement will be taken during production.
- 13. 5. Establish Corrective Action Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. This usually includes identification of the problems and the steps taken to ensure that the problem will not occur again.
- 14. 6. EstablishVerification Procedure Those activities, other than monitoring, that determine the validity of the HACCP plan and ensure that the system is operating according to the plan.
- 15. 7. Establish Recordkeeping Procedure A key component of the HACCP plan is recording information that can be used to prove that food was produced safely. The records also need to include information about the HACCP plan. Record should include information, product description, flow diagrams, the hazard analysis, the CCPs, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, andVerification Procedures
- 17. Good Manufacturing Practices (GMPs) are the minimum sanitary and processing requirements necessary to ensure the production of quality food.
- 18. Categories of Good Monitoring Practices 1. General maintenance of physical facilities 2. Cleaning and sanitizing of equipment and utensils 3. Storage and handling of clean equipment and utensils 4. Pest control 5. Proper use and storage of cleaning compounds, sanitizers, and pesticides 6. Employee training 7. Plant design 8. Quality assurance assessment
- 19. Things Needed to Meet Requirements For Good Manufacturing Practices • Develop consistent procedures for receiving food or ingredients that describe how they will be evaluated, separated, and cleaned if necessary, and then stored. • Inspect every delivery to make sure that all items are clean and suitable for u • Separate any contaminated item and filthy or damaged containers from safe items. • Reject food or containers that are spoiled, contaminated with filth, or otherwise unsuitable for food, and properly dispose them in a sanitary manner. se as food.
- 20. •Wash items as necessary if they are acceptable for use, and then repack for storage. •Water should be potable. •Store all food and ingredients in containers or in ways that will adequately protect them from contamination from other foods or the plant environment, and allows for routine monitoring for damage, contamination, or intrusion by pests.
- 21. Monitor and clean and sanitize mechanical systems including conveyors to make sure that they do not contaminate food. Monitor and inspect every delivery of food, ingredients, or packaging materials.
- 22. 20 ITEMS QUIZ! MULTIPLE CHOICE 1.What is the primary purpose of Hazard Analysis Critical Control Point (HACCP)? a. Reactive control for biological hazards b. Identifying risks in food production c. Quality assessment of finished products d. Controlling foodborne diseases
- 23. 2.What does a Critical Control Point (CCP) represent in HACCP? a. A point in time for routine inspections b. A step in the process where hazards can be controlled c. A location for storing raw materials d. A measure of food safety compliance
- 24. 3.What is a Critical Limit (CL) in the context of HACCP? a. Maximum and/or minimum value at which a parameter must be controlled b.The time required for a specific process c.The weight of finished products d.The pH level of the production environment
- 25. 4. When should monitoring procedures be conducted in HACCP? a. After the production process is complete b. During the establishment of critical limits c.Throughout the production process d. Only during corrective actions
- 26. 5. What are corrective actions in HACCP? a. Actions taken to prevent hazards during production b. Procedures following a deviation in critical limits c. Routine monitoring of CCPs d. Activities other than monitoring for plan validation
- 27. 6. What is the purpose of the Verification Procedure in HACCP? a. Routine monitoring of CCPs b. Ensuring the validity of the HACCP plan c. Correcting deviations in critical limits d. Identifying hazards in the production process
- 28. 7.What is a key component of the HACCP plan for recordkeeping? a. Inspection of raw materials b. Employee training c. Monitoring CCPs d. Quality assurance assessment
- 29. 8.What are Good Manufacturing Practices (GMPs)? a. Maximum allowable levels for contaminants b. Guidelines for effective marketing of food products c. Minimum sanitary and processing requirements d. Procedures for waste disposal
- 30. 9.Which category of Good Monitoring Practices involves the proper use and storage of cleaning compounds, sanitizers, and pesticides? a. General maintenance b. Employee training c. Pest control d. Cleaning and sanitizing
- 31. 10.What is a requirement for receiving and storing raw foods to meet GMPs? a. Reject all food containers, regardless of condition b. Inspect every delivery for cleanliness and suitability c. Store food and ingredients without proper packaging d. Avoid routine monitoring of damage or contamination
- 32. 11.What is the purpose of developing consistent procedures for receiving food or ingredients under GMPs? a.To maximize profit margins b.To ensure proper waste disposal c.To evaluate, separate, and clean as necessary d.To minimize employee training efforts
- 33. 12. According to GMPs, what should be the condition of water used in food production? a. Non-potable b. Unfiltered c. Potable d. Chlorinated
- 34. 13.What is a key aspect of storing food to meet GMP requirements? a. Unprotected exposure to plant environment b. Routine monitoring for damage or contamination c. Mixing different types of food in the same container d. Infrequent inspections of deliveries
- 35. 14.What is a Critical Control Point (CCP) in the context of GMPs? a. A point in time for routine inspections b. A location for storing raw materials c. A step in the process where control can be applied d. A measure of quality assurance assessment
- 36. 15.What is the purpose of establishing CorrectiveAction in GMPs? a. Routine inspections of raw materials b. Identification of problems and prevention of reoccurrence c. Quality assurance assessment d. Monitoring mechanical systems
- 37. 16.Which category of Good Monitoring Practices involves the proper handling of cleaning compounds, sanitizers, and pesticides? a. Employee training b. Pest control c. Cleaning and sanitizing d. Quality assurance assessment
- 38. 17.What should be included in the records for GMPs? a. Only product description and flow diagrams b. Information about the HACCP plan only c. Product description, flow diagrams, and hazard analysis d. Only information about corrective actions
- 39. 18. According to GMPs, what should be done with contaminated or damaged containers? a. Accept and use them after cleaning b. Reject them and dispose of them in a sanitary manner c. Mix them with safe items during storage d. Store them separately without inspection
- 40. 19.What is the role of quality assurance assessment in GMPs? a. Routine monitoring of CCPs b. Inspection of raw materials c. Identification of problems and corrective actions d. Ensuring proper waste disposal
- 41. 20.What is the purpose of the Establish Recordkeeping Procedure in HACCP? a. Routine monitoring of CCPs b. Proving that food was produced safely c. Quality assurance assessment d. Ensuring the validity of the HACCP plan