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HACCP Course PowerPoint Slides Chapter 10

Feb 29, 2016

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Jesse

HACCP Training
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  • Chapter 10VerificationProcedures

  • ObjectiveIn this module, you will learn:How to define verificationWhat functions are part of HACCP plan verificationWhat functions are part of validation

  • Principle 6Establish verification procedures

  • VerificationThose activities, other than monitoring, that determine the validity of the HACCP plan and that verify the system is operating according to the plan

  • Trust What You VerifyVerification provides a level of confidence that the HACCP plan:is based on solid scientific principles, is adequate to control the hazards associated with the product and process, andis being followed

  • Elements of VerificationValidationCCP verification activitiesCalibration of monitoring devicesCalibration record reviewTargeted sampling and testingCCP record reviewHACCP system verificationObservations and reviewsMicrobiological end-product testingRegulatory agencies

  • ValidationThe element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards

  • ValidationWho validates the HACCP plan?HACCP teamIndividual qualified by training or experienceWhat does validation involve?A scientific and technical review of the rationale behind each part of the HACCP plan from hazard analysis through each CCP verification strategy

  • Validation FrequencyInitiallyWhen factors warrant, e.g.,Changes in raw materialsChanges in product or processAdverse review findingsRecurring deviationsNew information on hazards or control measuresOn-line observationsNew distribution or consumer handling practices

  • Examples of Validation Activities:Cooked hamburgersCollect data to establish that critical limits for maximum patty thickness, maximum belt speed, and minimum oven temperature will ensure that the internal temperature of every patty reaches the minimum requirementCooked shrimpVerify that the internal temperature of the shrimp reaches the required temperature for the required timeValidate that adequate temperatures are delivered throughout the cooker during processing

  • Verification of CCPsCalibrationCalibration record reviewTargeted sampling and testingCCP record review

  • Calibrations are Performed:On equipment and instruments used in monitoring or verificationAt a frequency to ensure accuracy of measurementsBy checking accuracy against a recognized standard at or near the condition that the instrument or equipment will be used

  • Examples of Calibration ActivitiesA MIG thermometer used to monitor temperature at a cook CCP may be checked for accuracy by comparing it against a certified thermometer in a hot-water bathThe continuous temperature chart recorder on a pasteurizer may be compared during each batch against a certified accurate thermometerA pH meter is calibrated against pH buffer standards of 7.0 and 4.0 when it is used to test products with a final pH of 3.8 to 4.2

  • Calibration Record ReviewChecking:Date of calibrationMethods usedTest results

  • Targeted Sampling and TestingVendor compliance with purchasing specificationsQuarterly testing of shrimp for sulfitePeriodic testing of pasteurized egg whites for SalmonellaAssurance that equipment settings are appropriate for product safetyMeasuring internal shrimp temperature after cook step

  • CCP Record ReviewMonitoring recordsCorrective action records

  • HACCP System VerificationDetermines if the HACCP plan is being followed

  • HACCP System Verification FrequencyAnnuallyOccurrence of a system failure or significant change in product or process

  • Verification Activities of the HACCP SystemCheck the accuracy of the product description and flow chartCheck that CCPs are monitored as required by the HACCP planCheck that processes are operating within established critical limitsCheck that records are completed accurately and at the time intervals required

  • Record ReviewMonitoring activities have been performed at the locations specified in the HACCP planMonitoring activities have been performed at the frequencies specified in the HACCP planCorrective actions have been performed whenever monitoring indicated deviation from critical limitsEquipment has been calibrated at the frequencies specified in the HACCP plan

  • End-Product Microbiological TestingIneffective for routine monitoringCan be used to determine if the overall operation is in control

  • Company Verification ScheduleActivityInitial validation of HACCP plan xxxxxxxxxxxxxSubsequent validation of HACCP plan xxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxVerification of CCP monitoring as described in the plan (e.g., monitoring of shrimp cook time and temperature)Review of monitoring and corrective action records to show compliance with planReassessment of the HACCP plan

    FrequencyPrior to and during initial implementation of planWhen critical limits changed, significant changes in process occurred, equipment failed, system failed, etc. According to HACCP plan (e.g., daily record review) xxxxxxxxxxxxxxx xxxxxxxxxxxWeekly xxxxxxxxxxxxxxxxx xxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxYearly

  • Verification Procedures by an Agency Include:Review of the HACCP plan and any modificationReview of CCP monitoring recordsReview of corrective action recordsReview of verification recordsVisual inspection of operations to determine if the HACCP plan is followed and records are properly maintainedRandom sample collection and analysis

  • HACCP Plan Form: IQF ShrimpPages 108-109

  • HACCP Plan Form: Verification

    1.CCP2.Hazard3.CriticalLimits

    What How Frequency WhoMonitoring4.5.6.9.Verification8.CorrectiveAction(s)10.Records7.

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