Posted 05 January - PM. Silliker has a video we use for basic training for plant GMPs. Posted 06 January - AM. Community Forum Software by IP. Board Licensed to: Saferpak Limited. FSL Articles Blogs Events Images Sitemap. What is GFSI? What is BRC Certification? What is SQF Certification? What is IFS Certification? Javascript Disabled Detected You currently have javascript disabled. You cannot start a new topic Please log in to reply.
Posted 24 December - PM Hey guys! Thanked by 1 Member:. C Charles. Posted 25 December - AM Hey guys! Kind Regards, Charles. Merry Christmas! United States.
Posted 28 December - PM In the US, small businesses can get guidance at little or no cost from the local universities or local economic development agencies. Not sure if anything like that exists in Canada. Reply to quoted posts Clear. Once the forms are completed, critical control points will be generated and a complete HACCP plan will be formed.
Jenner believes that by having independent certification of the government-endorsed program, produce buyers will support the plan, thus providing added incentive for processors to adopt HACCP.
And, of course, having the program in place leads to increased food safety. Jenner said when the program was developed, it was first implemented on a medium-sized poultry operation as a test run. Hazards that are not reasonably likely to occur would not require further consideration within a HACCP plan. It is important to consider in the hazard analysis the ingredients and raw materials, each step in the process, product storage and distribution, and final preparation and use by the consumer.
When conducting a hazard analysis, safety concerns must be differentiated from quality concerns. A hazard is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Thus, the word hazard as used in this document is limited to safety. If the hazard analysis is not done correctly and the hazards warranting control within the HACCP system are not identified, the plan will not be effective regardless of how well it is followed.
The hazard analysis and identification of associated control measures accomplish three objectives: Those hazards and associated control measures are identified.
The analysis may identify needed modifications to a process or product so that product safety is further assured or improved. The analysis provides a basis for determining CCPs in Principle 2. The process of conducting a hazard analysis involves two stages. The first, hazard identification, can be regarded as a brain storming session. During this stage, the HACCP team reviews the ingredients used in the product, the activities conducted at each step in the process and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers of the product.
Based on this review, the team develops a list of potential biological, chemical or physical hazards which may be introduced, increased, or controlled at each step in the production process. Appendix C lists examples of questions that may be helpful to consider when identifying potential hazards.
Hazard identification focuses on developing a list of potential hazards associated with each process step under direct control of the food operation. A knowledge of any adverse health-related events historically associated with the product will be of value in this exercise.
After the list of potential hazards is assembled, stage two, the hazard evaluation, is conducted. During this stage, each potential hazard is evaluated based on the severity of the potential hazard and its likely occurrence. Severity is the seriousness of the consequences of exposure to the hazard. Considerations of severity e.
Consideration of the likely occurrence is usually based upon a combination of experience, epidemiological data, and information in the technical literature. When conducting the hazard evaluation, it is helpful to consider the likelihood of exposure and severity of the potential consequences if the hazard is not properly controlled.
In addition, consideration should be given to the effects of short term as well as long term exposure to the potential hazard. During the evaluation of each potential hazard, the food, its method of preparation, transportation, storage and persons likely to consume the product should be considered to determine how each of these factors may influence the likely occurrence and severity of the hazard being controlled. The team must consider the influence of likely procedures for food preparation and storage and whether the intended consumers are susceptible to a potential hazard.
However, there may be differences of opinion, even among experts, as to the likely occurrence and severity of a hazard. Hazards identified in one operation or facility may not be significant in another operation producing the same or a similar product. A summary of the HACCP team deliberations and the rationale developed during the hazard analysis should be kept for future reference. This information will be useful during future reviews and updates of the hazard analysis and the HACCP plan.
Appendix D gives three examples of using a logic sequence in conducting a hazard analysis. While these examples relate to biological hazards, chemical and physical hazards are equally important to consider. Appendix D is for illustration purposes to further explain the stages of hazard analysis for identifying hazards. Hazard identification and evaluation as outlined in Appendix D may eventually be assisted by biological risk assessments as they become available.
While the process and output of a risk assessment NACMCF, 1 is significantly different from a hazard analysis, the identification of hazards of concern and the hazard evaluation may be facilitated by information from risk assessments.
Thus, as risk assessments addressing specific hazards or control factors become available, the HACCP team should take these into consideration. Upon completion of the hazard analysis, the hazards associated with each step in the production of the food should be listed along with any measure s that are used to control the hazard s. The term control measure is used because not all hazards can be prevented, but virtually all can be controlled.
More than one control measure may be required for a specific hazard. On the other hand, more than one hazard may be addressed by a specific control measure e. For example, if a HACCP team were to conduct a hazard analysis for the production of frozen cooked beef patties Appendices B and D , enteric pathogens e. Cooking is a control measure which can be used to eliminate these hazards.
The following is an excerpt from a hazard analysis summary table for this product. Enteric pathogens: e. The hazard analysis summary could be presented in several different ways. One format is a table such as the one given above.
Another could be a narrative summary of the HACCP team's hazard analysis considerations and a summary table listing only the hazards and associated control measures. A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
The potential hazards that are reasonably likely to cause illness or injury in the absence of their control must be addressed in determining CCPs. Complete and accurate identification of CCPs is fundamental to controlling food safety hazards. A CCP decision tree is not a substitute for expert knowledge.
Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.
CCPs must be carefully developed and documented. In addition, they must be used only for purposes of product safety. For example, a specified heat process, at a given time and temperature designed to destroy a specific microbiological pathogen, could be a CCP.
Likewise, refrigeration of a precooked food to prevent hazardous microorganisms from multiplying, or the adjustment of a food to a pH necessary to prevent toxin formation could also be CCPs. Different facilities preparing similar food items can differ in the hazards identified and the steps which are CCPs. This can be due to differences in each facility's layout, equipment, selection of ingredients, processes employed, etc. A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP.
Critical limits should not be confused with operational limits which are established for reasons other than food safety. Each CCP will have one or more control measures to assure that the identified hazards are prevented, eliminated or reduced to acceptable levels.
Each control measure has one or more associated critical limits. Critical limits may be based upon factors such as: temperature, time, physical dimensions, humidity, moisture level, water activity a w , pH, titratable acidity, salt concentration, available chlorine, viscosity, preservatives, or sensory information such as aroma and visual appearance.
Critical limits must be scientifically based. For each CCP, there is at least one criterion for food safety that is to be met. An example of a criterion is a specific lethality of a cooking process such as a 5D reduction in Salmonella. The critical limits and criteria for food safety may be derived from sources such as regulatory standards and guidelines, literature surveys, experimental results, and experts.
An example is the cooking of beef patties Appendix B. The process should be designed to ensure the production of a safe product. The hazard analysis for cooked meat patties identified enteric pathogens e. Furthermore, cooking is the step in the process at which control can be applied to reduce the enteric pathogens to an acceptable level. To ensure that an acceptable level is consistently achieved, accurate information is needed on the probable number of the pathogens in the raw patties, their heat resistance, the factors that influence the heating of the patties, and the area of the patty which heats the slowest.
Collectively, this information forms the scientific basis for the critical limits that are established. Some of the factors that may affect the thermal destruction of enteric pathogens are listed in the following table. To ensure that this time and temperature are attained, the HACCP team for one facility determined that it would be necessary to establish critical limits for the oven temperature and humidity, belt speed time in oven , patty thickness and composition e.
In this second facility the internal temperature and hold time of the patties are monitored at a frequency to ensure that the critical limits are constantly met as they exit the oven. The example given below applies to the first facility. Patty composition: e. Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.
Monitoring serves three main purposes. First, monitoring is essential to food safety management in that it facilitates tracking of the operation. If monitoring indicates that there is a trend towards loss of control, then action can be taken to bring the process back into control before a deviation from a critical limit occurs. Second, monitoring is used to determine when there is loss of control and a deviation occurs at a CCP, i.
When a deviation occurs, an appropriate corrective action must be taken. Third, it provides written documentation for use in verification. An unsafe food may result if a process is not properly controlled and a deviation occurs. Because of the potentially serious consequences of a critical limit deviation, monitoring procedures must be effective. Ideally, monitoring should be continuous, which is possible with many types of physical and chemical methods.
For example, the temperature and time for the scheduled thermal process of low-acid canned foods is recorded continuously on temperature recording charts. If the temperature falls below the scheduled temperature or the time is insufficient, as recorded on the chart, the product from the retort is retained and the disposition determined as in Principle 5. Likewise, pH measurement may be performed continually in fluids or by testing each batch before processing.
0コメント