HACCP for Food Safety Certification Programs
As you build your system, you will need to identify information that is needed to conduct an effective hazard analysis. You will also need to collect, maintain, update and document this information
The first step to address these requirements is to establish your food safety team or HACCP Team. The members of the team will collect information on characteristics of raw materials, ingredients and end products and identify food safety requirements related to them and prepare descriptions to be used in the hazard analysis
In addition to this information the team will determine the intended use of the end products, considering the consumers of the product. It is up to the team to identify what potential risks there are of misuse or mishandling and if there is a particularly vulnerable group of people included in the consumers. The team documents the information to be used in the hazard analysis
The next step is for the team to prepare flow diagrams for the products. The diagrams show the sequence and interaction of each step in the process for the product. It is important that this shows where raw materials, ingredients and intermediate product enter the flow as well as where they are released or removed. All outsourced work is identified on the flowchart so it can be considered during the hazard analysis
Once the diagrams are prepared the team verifies the diagram by on-site checking of the process against the diagram. The last piece of information to prepare to enable the hazard analysis is a description of the process steps and existing control measures. A description of any regulatory or customer requirements is included so they are addressed in the HACCP plan
استاندارد ایمنی و بهداشت مواد غذایی HACCP
Hazard Analysis &Critical Control Point For Food production
با هدف ایمن سازی فرآیندهای تولید مواد غذایی و پیشگیری از بروز حوادث ناشی از مشکل های بهداشتی مواد غذایی در سازمانها مستقر میشود و مجموعه الزام های مربوط به سیستم مدیریت بهداشت مواد غذایی است .این سیستم درکلیة سازمانهای تولیدی و خدماتی که در زنجیره تأمین مواد غذایی جامعه نقش ایفا می کنند مانند مجتمع های کشت صنعت، تولید کنندگان موادغذایی ، توزیع کنندگان مواد غذایی، سردخانه ها و غیره کاربرد دارد. با توجه به اجرای مراحل کنترل مناسب و مؤبر در طول فرآیندهای پذیرش مواد اولیه، تولید محصول، انبارش، نگهداری و ارسال محصول، به سازمان اطمینان می دهد که با حداقل هزینه، مطمئن ترین کنترل ها را انجام می دهد .
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