PR-12-HACCP.pptVIP

Technology Training for SME′s - Module 2 EMS Level 2 Hazard Analysis and Critical Control Points HACCP STENUM GmbH www.stenum.at What is HACCP? Problems Foodborne diseases Market access – importance of food safety all along the food-chain Solutions Food safety system that focuses on preventing problems before they occur Industry-led programme used to improve and verify food safety Answer Hazard Danger to health Analysis Investigation of the hazard Critical Crucial for containment Control Handling of conditions Points Position in the process What is HACCP? Hazard Analysis and Critical Points Why adopt HACCP? A properly functioning HACCP system will result in the production of safer food. Benefits: Improved food safety Increased market access Protection against liability Drive for continuous improvement Enhanced process control Where can HACCP be used? HACCP can be used in any food sector from production to retail The seven principles of HACCP ISO 22000 Requirements for a food safety management system 4 elements Interactive communication System management Prerequisite programmes HACCP principles Implementing HACCP Preliminary Steps for the introduction of a HACCP System Gathering the resources and information needed Seven principles of HACCP in action Completion of all steps will result in a properly functioning HACCP plan Preliminary steps Assemble the HACCP team Group of people that will oversee the implementation and maintenance of the HACCP programme Multi-disciplinary i.e. production, sanitation, management, etc. Including a HACCP-trained person Preliminary steps 2. Description of products and identification of intended use and consumers Full description of the product s being manufactured under the programme Product information assists with hazard analysis Which group s will be consuming the food product Where will the product be sold How will it be prepared Preliminary steps 3. Development and verification of process flow diagra