HACCP Essential Tool for Food Safety

Slides:

Advertisements

Similar presentations

Geneva, Switzerland, June 2000

Advertisements

Workshop on Good Agricultural Practices, Rome October 2004 Good Agricultural Practices in Codex Jeronimas Maskeliunas MD, PhD Food Standards Officer.

CODEX REGULATIONS NIGERIA AFLATOXIN WORKSHOP ABUJA NOVEMBER 5 TH 2012.

Establish Verification Procedures (Task 11 / Principle 6)

1 MANUFACTURING AND PRODUCTION OF BIOLOGICAL PRODUCTS (ERT 455) HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM Munira Mohamed Nazari School.

Introduction of a HACCP System & ISO 22000

Hazard Analysis and Critical Control Points

Good Hygiene Practices along the coffee chain The Codex General Principles of Food Hygiene Module 2.3.

Presentation 4.2 CODEX STANDARDS ON SAFETY Section IV Food Quality and Standards Service (ESNS) Food and Nutrition Division. FAO.

FAO/WHO CODEX TRAINING PACKAGE

FAO/WHO CODEX TRAINING PACKAGE

(H.L.) HAZARD ANALYSIS CRITICAL CONTROL POINTS

Hazard Analysis Critical Control Point (HACCP)

Food Safety Management Systems

Hazard analysis and critical control points (HACCP)

Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.

Codex Guidelines for the Application of HACCP

Seafood HACCP Alliance for Training and Education Chapter 10 Principle 6: Establish Verification Procedures.

WHO FOOD COURSE SAFE FOOD PRODUCTION: HACCP HACCP and food regulators.

HACCP Training Guide

8-2 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness Actively controls.

Prepared by: Taruna Navraksha Irfaan Shashi Food Quality & Certification.

SMMSS - Support to Modernisation of Mongolia Standardisation System Food Safety Legislation and Standards of International Organizations Seminar on Food.

Health and Consumers Directorate-General (DG SANCO) Howard Batho, Head of import and OIE sector Unit D1, Animal Health and Standing Committees.

The International Food Standards and Recommendations Prof. Elisaveta Stikova M.D., Ph.D. School of Medicine University “St. Cyril and Methodius” – Skopje.

Public –Private Partnership as a means to Improve Animal Welfare Globally Dr Ann Wilkinson, President, SSAFE Food SafetyAnimal HealthPlant Health Food.

“The HACCP Approach to Analyzing and Managing Food Safety” January 10, 2008.

Food Safety Assurance August Scope of food quality & food safety The term “food” covers any unprocessed, semi- processed, or processed item that.

ERASTUS K. KANG’ETHE UNIVERSITY OF NAIROBI 1 FOOD SAFETY.

9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced to safe levels If significant biological, chemical,

The Codex Alimentarius Commission

1 The Impact of Food Safety Control Malta June The Impact of Food Safety Control Malta June Enrico Casadei Food and Nutrition Division FAO,

Implementation into Child Nutrition Programs

Food safety Training Course Co-financiado:. Thermopar Bimetallic thermometer Digital Infra-red.

8-2 Service Objectives: Food safety management systems Active managerial control Hazard Analysis Critical Control point (HACCP)

TTMA Workshop September 30 th What Is HACCP? H - Hazard A - Analysis C - Critical C - Control P - Point HACCP is a food safety management system.

What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical.

JOINT FAO/IAEA PROGRAMME of Nuclear Techniques in Food and Agriculture 1 Sanitary and Phytosanitary Measures (SPS) Technical Barriers to Trade (TBT) &

HACCP (pronounced hassip) HAZARD ANALYSIS and CRITICAL CONTROL POINT.

H azard A nalysis C ritical C ontrol P oint. HACCP : A systematic approach to the identification, evaluation, and control of food safety hazards. Hazard.

Significant Principles of HACCP Certification. Principles of HACCP National Advisory Committee develops the seven principles for the HACCP. It serves.

CODEX ALIMENTARIUS RASHID AHMAD KHAN (31) MANSOOAR ALI (30) B. SC. (HONS.) FOOD SCIENCE & TECHNOLOGY 8 TH SEMESTER (REG) IFSN UNIVERSITY OF SARGODHA.

Tracy McCracken SPS Technical Advisor East Africa Region United States Agency for International Development (USAID) Kenya and East Aferica/Office of Regional.

Hazard analysis and critical control point (HACCP)

+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.

 Zagreb University – Law Faculty European Public Law “EU and International Food Law” Seminar II 21 April 2016 Daniela Corona.

SANITARY AND PHYTOSANITARY AGREEMENT OF WTO by AMBROSE CHINEKE (DIRECTOR PLANT QUARANTINE) NIGERIA AGRICULTURAL QUARAMTINE SERVICE.

© Food – a fact of life 2009 Hazard Analysis Critical Control Point (HACCP) HACCP is a system which looks for and prevents potential problems before they.

SANITARY & PHYTOSANITARY MEASURES IN PRODUCTION PROCESSING FOR TRADE (LIVESTOCK & LIVESTOCK PRODUCTS) BY DR. (Mrs.) MARLINE SAMBO WAZIRI fcsn, fieon, ficon.

1. Consumers, Health And Food Executive Agency European and international stakeholders Codex Alimentarius EU National implementations 2.

The Agreement on Sanitary and Phytosanitary (SPS) Measures

National Food Control Systems

Grade A Dairy Equivalence

The Codex Alimentarius Commission

Hazard Analysis Critical Control Point (HACCP).

FAO/WHO CODEX TRAINING PACKAGE

Overview of the WTO SPS Agreement and the role of

Hazard Analysis Critical Control Point (HACCP)

MICROBIAL RISK ANALYSIS FOR RISK MANAGERS WORKSHOP

A Road Map to Food Safety

منظمة التجارة العالمية World Trade Organization ( WTO ) والاتفاقيات المنبثقة عنها المتعلقة بالتقييس TBT& SPS.

Introduction to Alliance Course and HACCP

ASEAN Guidelines on Harmonisation of Standards

The Hazard Analysis Critical Control Point

The Hazard Analysis Critical Control Point

H A C C P HAZARD ANALYSIS CRITICAL CONTROL POINTS 1 December 2018

HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS

FOOD & COLD STANDARDS Regulation Content Comment EC 178/2002

EU Food Safety Requirements: - Hygiene of Foodstuffs -

Hazard Analysis Critical Control Point (HACCP)

Presentation transcript:

HACCP Essential Tool for Food Safety

PART I Introduction

The Codex Alimentarius

The Codex Alimentarius Commission (CAC) was established in 1962 as a joint venture between FAO and WHO

What is Codex? The Codex Alimentarius is a collection of food standards, presented in an uniform manner.

Codex objectives The establishment of codes of practices and standards to protect consumers’ health and to ensure fair practices in the food trade To provide guidance for the establishment and/or harmonization of legal requirements, to facilitate international food trade.

CODEX ALIMENTARIUS FAO/ WHO Program on Food Standards The world population has the right to access food that is safe and nutritious

Codex Alimentarius Scientific Rationale Technical consultation with experts Biotechnology and food safety Risk analysis and food standards Evaluation of consumption and exposure assessment Animal feed and food safety

Codex and WTO International bodies recognized by WTO: International Phytosanitary Protection Convention (IPPC) International Organization of Epizooties(OIE) The Codex Alimentarius

The Agreement on Sanitary and Phytosanitary Measurements (SPS Agreement) and Codex SPS: ....“measures necessary to protect human, animal and plant life and health.”.... Codex: Protection of consumers’ health

The SPS Agreement and Codex Food safety measures needed to protect public health should comply with Codex standards. Laws, as well as national regulations should comply with Codex, and include the requirements of SPS agreement.

SPS Agreement and Codex According to the SPS agreement, Codex is the reference to solve disputes and standardize food regulation The SPS agreement calls for the participation of all parties involved in the work of Codex Alimentarius

SPS Agreement and Codex hygienic practices for preparation and processing of food; safe use of food additives; control of residues of veterinary drugs, pesticides; contaminants in food.

According to Codex, the application of HACCP principles follows a 12-stage sequence:

1. Assemble the HACCP team 2. Describe the food 3 1. Assemble the HACCP team 2. Describe the food 3. Describe the intended use and consumers of the food 4. Develop a flow diagram which describes the process 5. Verify the flow diagram

6. Conduct a Hazard Analysis (HA) 6. Conduct a Hazard Analysis (HA). Prepare a list of all steps in the process where significant hazards occur and describe the preventive measures for aech hazard (Principle 1). 7. Determine the Critical Control Points (CCP) (Principle 2). 8. Establish critical limits. (Principle 3)

9. Establish a system to monitor each CCP (Principle 4) 10 9. Establish a system to monitor each CCP (Principle 4) 10. Establish the corrective actions (Principle 5). 11. Establish procedures for verification (Principle 6) 12. Establish record keeping and documentation (Principle 7)