Pre-HACCP-Chau Phan Kim Dieu-K13SA-bao cao

8/7/2019 Pre-HACCP-Chau Phan Kim Dieu-K13SA-bao cao

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PRELIMINARY

HACCP STEPSGuider: Mrs. Duong Thi Nhu Hien

Students:

1.Chau Phan Kim Dieu2.Le Thi Anh Muoi

3.Tran Bich Ngoc

4.Le Thanh Dien

5.Nguyen Kieu My

6.Duong Trung Binh

7.Pham Duy Liem


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I. Introduce about HACCP

HACCP is a

systematic preventative

approach to food safety

that addresses physical,

chemical and biological

hazards as a means ofprevention rather than

finished product

inspection.

Hazard Analysis and Critical Control Points HACCP


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Pre-Steps for Application of HACCP(Modified from the Codex Alimentarius)

Assemble the HACCP Team

Describe the Product

Identify Intended Use

Construct Flow Diagram

Verify the Flow Diagram


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1.Assemble the HACCP Team

The HACCP team is identified and

assembled.

Understanding of each team member's

roles and responsibilities

Be able to discover what are sometypical food safety hazards

Can choose to make a conservative

decision to provide a good margin ofsafety

Should be knowledgeable about food-

safety hazards and HACCP principles

Team member


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Responsibilities

1.Assemblethe HACCP Team

The size and composition of the team will vary with the

size and complexity of the food processing and handling

facility, but it is often recommended that the team have a

minimum of three members and a maximum of five members.

Team member

Develops the HACCP plan

Writes SSOPs

Verifies and implements the HACCP

system


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2. Describe the Food Product and Its Distribution

Describe the Food Product and Its Distribution the team havea full understanding of the food product(s) being manufactured.

the product's composition

its raw materials and ingredients

its processing and handling methods

its distribution system

Team members must

have a good

understanding of


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The questions should be answered when you describe the product1.What is the common name of the product?

2. How is the product to be used?

3. What type of packaging encloses the product?

4. What is the length of shelf life of the product, at what

temperature?

5. Where will the product be sold? *Who is the intended consumer

and what is the intended use?

6. What labeling instructions are needed?

7. Is special distribution control needed? How is the product(s)distributed?



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PROCESS CATEGORY:PRODUCT:

1. COMMON NAME?2. HOW IS IT TO BE USED?

3. TYPE OF PACKAGE?4. LENGTH OF SHELF LIFE, ATWHAT TEMPERATURE?5. WHERE WILL IT BE SOLD?CONSUMERS? INTENDED USE?6. LABELING INSTRUCTIONS?7.IS SPECIAL DISTRIBUTIONCONTROL NEEDED?



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4. Develop a Flow Diagram Which Describes the Process

Mustincludeall

stepsin the

process

Purpose-Provide

aclear,simple

outlineofstepsin

process

from receiving

to

distribution

FLOW

DIAGRAM

important

visualtool

Use words

Canuse

simple

blockdiagram

1 2

3

45

6


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Example flow diagram [Fluid Milk]

Lab testing

Separation/Clarification

Homogenization

Pasteurization

Milkfat Addition

Receive Dry Ingredients

& Packaging

Dry Storage

Vitamin Addition

Refrigerated Storage

Bottling/Packaging

By-Product

Processing

Receive raw milk

Distribution


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Why is Flow Diagram Necessary?

FLOW DIAGRAMFLO

WDIAGRAM

FLOWDIAGRAM

FLOW DIAGRAM


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5. Verify the Flow Diagram

The HACCP team to confirm the diagram's accuracy and completeness.

This is also an excellent opportunity to look for any potential for

cross-contamination between raw and finished products, and todetermine whether modifications to the design of the processing

system may be needed.

Verifying the flow diagram is a step your team should be sure to docarefully.

When you are certain that you have an accurate flow diagram and

your team has verified it, it is time to move to the final preliminary step.


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GMP

GMP Good Manufacturin

GMP regulations require a quality approach to manufacturing,

enabling companies to minimize or eliminate instances of contamination,

mixups, and errors.

GMP regulations address issues including recordkeeping,

personnel qualifications, sanitation, cleanliness, equipment verification,

process validation, and complaint handling.


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GMP

Very general and open-ended

Provides much flexibility Makes sense for eachindividual business

GMP


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GMP

Complying with GMP regulations

Written so that compliance is easily evaluated

Clean as frequently as necessary to protect against the contamination

of the food


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SSOPs

Escherichia coli Stomach ache


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Sanitation Standard Operating Procedures SSOPs are the

specific, written procedures necessary to ensure sanitary conditions inthe food plant.

1. Definition

SSOP i d i l & d l


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SSOPs are required in meat, poultry, & egg product plants

Poutry plants Meat plants

Egg product plants


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2. Objective of the SSOPsThe main objective of the SSOP is to allow safe product to be

produced in a sanitary environment.

The SSOP basically works as a plan for preventing contamination

of product


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3. Pre-operational SSOPs

These are established procedures that describe the daily, routinesanitary procedures that occur before processing begins.

These might include:

1) Descriptions of equipment, use of acceptable chemicals

according to label direction, and cleaning techniques.

2) Application instructions, including concentrations, for

sanitizers applied to product contact surfaces after cleaning.


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4. Operational SSOPs

Established procedures during operations might include:

1)Equipment cleaning/sanitizing during production, at breaks,

between shifts, and at mid-shift clean up.

2)Procedures for employee hygiene, such as cleanliness of outer

garments and gloves, hair restraints, handwashing, health, etc.

3) Product handling in raw and in cooked product areas.


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Protective clothing


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Dirty hands


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Pre-HACCP-Chau Phan Kim Dieu-K13SA-bao cao

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