ISO 22000 Auditor Training Presentation
9
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English
Documents
2013
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9
pages
English
Documents
2013
Le téléchargement nécessite un accès à la bibliothèque YouScribe Tout savoir sur nos offres
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isit us
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il:
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5
H A C C P
HACCP IS AN ACRONYM FOR:
HAZARD ANALYSIS CRITICAL CONTROL POINT.
PREVENTATIVE SYSTEM FOR FOOD SAFETY.
HACCPIS
NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO
MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS.
A MANAGEMENT TOOL USED TO PROTECT THE
FOOD SUPPLY CHAIN AND PRODUCTION PROCESS
AGAINST MICROBIOLOGICAL, CEHMICAL AND
OTHER PHYSICAL HAZARDS CONTAMINATION.
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TIONTIGAVisit us at
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IT PRODUNEEC( SAEC SVEDIHI W CCHRASUE)NCI DEIL NB NASU EIT PROVIDES
IT IS RECOGNISED BY INSURANCE COMPANIES
ER
CONSUMERS EXPECT SAFE FOOD
IT IS VERIFIABLE AND AUDITABLE
LEGISLATION AND REGULATORY ORGANISATIONS
RECOMMEND OR DEMAND IT
CUSTOMERS REQUIRE IT
·
·
·
·
·
·
WHY HACCP ?
·
SETOCEITNOANBRPRD RASUENCCNEDSAEC FLIFNO
HACCP IDETIFIES HAZARDS
POTENTIAL CONTAMINATION / DAMAGE
ANALYSIS
BIOLOGICAL CHEMCIAL PHYSICAL
RAW
MATERIAL
DISTRIBUTION
STORAGE
PACKAGING
PREPARATION
PROCESSING
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DIAGRAM -1
LOGIC SEQUENCE FOR APPLICATION OF HACCP
(ISO 2200 : 2005)
THE 12 STEPS
ASSEMBLE THE FOOD SAFETYTEAM
1.
2.
3
4.
5.
PRODUCT CHARACTERISTICS
DESCRIPTION OF PROCESS STEPS AND
CONTROL MEASURS
INDENDED USE
FLOW DIAGRAMS
A
THE
SEVEN
(7) HACCP
PRINCIPLES
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ammerogrss prenea awudtcCno omttbo+ elddim + pot( rlevel).
Form a task force for documentation
Micro level survey and hazard analysis
Preparation of HACCP Plan and documentation
Establish critical limits, implementation & train all
personnel in the use of procedures & formats.
Train internal auditors.
Assess the system through first internal audit.
Take corrective actions apply for certification.
Assess the system through second round of internal audit.
Take actions on suggestions given in 2nd round of audit.
Final audit by certifying body.
STEPS FOR INSTALLATION OF ISO 22000
( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS)
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E”WT ON“WHOhom sA“ oi nNANEEPMRormp ireha tnttaNORW SI om si ”GM” in Every “SOLneityfa “ RPBOELem trapo sryutolOITUW”Nt ohtaer ttsubliah shW oingwork of waysdI ohWstnemtrapom c /lsal wngrossemtn/ si tsaesWho resentation rie nwot noht o hhog anud aWitM EA“Tm hoWS”SESEY“ snaem ”KROW
ISO : 22000 IS NOT FOR THOSE
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ster” maWRONG”
IS“Wn T HAUSER”STLhW“ moe import Are mor“ RPCOSEna thtnate documWho ha
HACCP I SASUMMARY
YSTSMEAIT CAPPORAHC
ANALYZE HAZARDS
DETERMINE CRITICAL POINTS
DETERMINE CONTROL PROCEDURE
HACCP FOCUSES RESOURCES ON
PROBLEM AREAS
INDUSTRY INPUT IS ESSENTIAL
TRAINING IS ESSENTIAL
EXPANDED USE OF HACCP IN FOOD
INDUSTRY
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CONCLUSION
LET US BE OPTIMISTIC
WE CAN DO THIS
WE MUST DO THIS
OTHERWISE
HACCP
WILL BE . . . . . .
“
H
AVE A
C
UP OF
C
OFFEE AND
P
RAY”
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