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작성자김의원 조회 5회 작성일 2021-05-03 19:03:18 댓글 0

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What is HACCP? Learn about HACCP in 6 minutes [iQKitchen]

HACCP is a science-based management system and an internationally recognized food safety system with process steps that emphasize a proactive approach to food safety and health. HACCP is an acronym that stands for: Hazard Analysis and Critical Control Points. The HACCP system identifies and controls three potential food safety hazards in: Biological, Chemical, and Physical and is all about PREVENTION.

To read about HACCP, check out our article on our blog: https://www.iqkitchen.co/what-is-haccp-the-definitive-guide-to-haccp/

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HACCP (hazard analysis and critical control point) is a science-based management system and an internationally recognized food safety system with process steps that emphasize a proactive approach to food safety and health. HACCP is an acronym that stands for:

Hazard
Analysis and
Critical
Control
Points

The HACCP system identifies and controls three potential food safety hazards in:

Biological
Chemical
Physical

The United States Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require mandatory HACCP programs for juice, meat, and seafood in an effort to uphold a level of food safety and to maintain and protect public health. The end goal is to have a finished product that has had its safety ensured and documented every step of the way.

There are 7 HACCP principles that make up and define a great HACCP plan. The 7 HACCP principles follows a path from start to finish that begins with building a HACCP team, constructing flow diagrams, identifying hazard control points, critical control points, and their respective limits.

This allows for CCP monitoring or critical control point monitoring. HACCP decision trees are then used to help decide whether a hazard control point is a critical control point or not.

These principles are as follows:

Perform hazard analysis
Define critical control points
Define critical limits
Establish monitoring procedures
Establish corrective action procedures
Establish verification procedures
Establish record keeping system

Furthermore, based on identified hazards and control points, safety precautions, procedures, and control measures can then be established that are part of a bigger system.

What is a HACCP plan: A HACCP plan can be used to control any area that could introduce potential biological, chemical, or physical hazards into the food stream. Whether it be illness inducing microorganisms, contaminants, chemicals, raw materials, unsafe processes, package labeling, or storage conditions, the HACCP plan is designed to establish critical limits for safety and to prevent and control potential hazards.

Why you need HACCP: The United States Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require mandatory HACCP programs for juice, meat, and seafood in an effort to uphold a level of food safety and to maintain and protect public health. As of July 2019, both organizations have been heavily and strictly enforcing HACCP compliance.

How to HACCP: The development and implementation of a HACCP plan is not an easy task as there are several verification procedures and steps. Many restaurants and companies will hire a HACCP team to handle the burden of developing and writing a HACCP plan as well as the implementation process.

Our HACCP Plan: The iQKitchen HACCP Plan is written and developed by a team of top PhD scientists that understand not only food safety but also guidance, support, and operations. Where we differ from the competition is in our quality, technology, and expertise. Our HACCP plan is written with the held of automated patented technology used for real time temperature validation.

Where iQKitchen differs: All of our HACCP plans have a 100% approval rate because it is written by top PhD scientists and food safety experts. No other company can make this claim. Furthermore, unlike other HACCP plans, our HACCP plans are updated consistently to stay up to date with changes in compliance, new recipes, and regulations. This level of support cannot be found in our competitors. Furthermore, our HACCP plans have a 100% approval rate, which no other competitor has achieved. This allows you, the client, to focus on important tasks for the company, kitchen, or organization while we alleviate pressure by handling all of the food safety.

HACCP In an Hour

HACCP -- Hazard Analysis Critical Control Point -- has been around for decades as a food safety management system. On this Niche Meat Processor Assistance Network webinar, you'll learn the ABCs of HACCP — vocabulary and basic concepts — from an experienced HACCP instructor, Jonathan Campbell from Penn State University. The webinar focuses on HACCP for meat and poultry processing.

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Hello every body on simplyfoodea channel
Today we will explain the first 5 steps of HACCP
Hazard Analysis and Critical Control Points
The HACCP system was first introduced in the 1960s in NASA to ensure food safety for astronauts.
Application of the HACCP system in addition to the Prerequisite Programs and the Good Manufacturing Practices (GMPs) provides the best protection for food.

The application of the HACCP system ensures that the company controls all the hazards that may affect food, whether these hazard are physical, chemical or biological.
Orange Juice HACCP plan
The 12 Steps To Develop a HACCP Plan are divided to 5 Primary Steps and 7 Basic Principles.

The 5 Primary Steps are :
1- Assemble the HACCP Team.
2- Describe the Product
( components and storage condition ).
3- The Intended Use and Consumers.
4- Draw a Flow Diagram to Describe the Process steps.
5- On-Site Confirmation of Flow Diagram.
1. Assemble the HACCP Team from different departments (Top Management + Quality and Food Safety + Production + Sales + Maintenance + Purchasing).
2- Describe the Product ( components and storage condition ) (Natural Pasteurized Orange Juice) and its components (Orange + Water) specifications (Sugar Free) and methods of preservation (stored in the refrigerator in temperature from 4 - 8 ⁰) calorie/ml .
3 - The Intended Use and Consumers (Drink directly from the bottle / user category age from two years and not recommended for patients with pressure) Validity / Expire period of 14 days.
Orange Juice flow diagram steps

1- Receiving of Orange
2- Sorting of Orange
3- Washing
4- Squeeze-out
5- Filtering
6- Concentration
7- Reconstitution
8- Pasteurization
9- Bottles Filling
10- Bottles capping
11- X Ray
12- Dating the bottles
13- Packing the bottles
14- Arranging on Pallets
15- Storing
16- Distribution
The 7 principles of HACCP (must memorize in order)
1 - Conduct a Hazard Analysis
2 - Identify the Critical Control Points
3 - Establish Critical Limits
4 - Monitor CCPs
5 - Establish Corrective Action
6 - Verification
7 – Recordkeeping / Documentation

Step 2 Product descriptions –
End products must be characterized by type and description in order to facilitate hazard analysis. Information must include: -
1. Product categorization
2. Composition
3. Biological, chemical, and physical characteristics
4. Shelf life and storage conditions
5. Packaging
6. Labelling related to food safety – including handling, preparation and usage instructions
7. Method of distribution

Step 3 Intended Use -
1- The end intended use of the products must be described in a manner that defines: -
1. Who will consume the products?
2. How is the end product to be consumed?
3. If the end product is mishandled, what is the food safety risk?

Step 4 - Process Flow Diagram Construction -
1- The flow diagram is a schematic overview of the operation/production process. They may be formed by site, line, product or area - but must cover all food operations covered within the HACCP Scope, have sufficient detail to allow for effective hazard analysis, and show clear cross referencing between diagrams where required.
2- Flow diagram content must include the following, where relevant: -
• The sequence and interaction of all process steps
• Raw materials, utilities, and food contact material introduction points
• Potential for process delay
• Rework and recycling points
• Outsourced processes and sub-contracted work
• Any high/low risk area segregation
• All product forms - finished, intermediate/semi-processed, by-products, downgraded forms and waste
• CCP’s and their overview

Step 5 - Process Flow Diagram Verification -
1- Diagrams as developed above must be verified by physically following the process (walk the line) during production to confirm accuracy and completeness.
2- This must be completed by, as a minimum, representatives from the QA, Manufacturing and Engineering functions in the HACCP team
3- This verification must be documented and reconfirmed annually, or when a process is changed.

... 

#haccp

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