课件：质量、食品安全管理体系培训.ppt

* * * * * * * * Reference: NACMCF and FAO/WHO. These are the official definitions of HACCVP. Speaker Notes: Explain Risk vs. Hazard * Speaker notes: An objective of 100% is great, however, we know it can’t truly be accomplished. To be 100% sure that these issues did not occur, we would have to test all of the product; there would be nothing to sell. Not a practical approach. * * * The first 5 are: preventive/control programs that deal with specific issues in the plant Proactive The last 2 are: management programs that address issues that may have occurred Reactive. They will also help us Validate our HACCP Plan. Customer Complaints will let us see we have addressed the correct issues. Failures should be minimized and there by creating less opportunity for having to recall product.flew from run off the We will cover each of these in detail in the next section. * The first 5 are: preventive/control programs that deal with specific issues in the plant Proactive The last 2 are: management programs that address issues that may have occurred Reactive. They will also help us Validate our HACCP Plan. Customer Complaints will let us see we have addressed the correct issues. Failures should be minimized and there by creating less opportunity for having to recall product.flew from run off the We will cover each of these in detail in the next section. * Here are some preliminary task that must be completed to get started. These are components of the Codex and NACMCF requirements for developing a HACCP Plan. With out then the plant can not approach the Plan development on a systematic basis and without Management approval, the Plan is likely top fail. * If Management is not interested and supportive, the managers and employees will equally not put their best effort forward. We are all in the same situation where, if our “boss” is interested we are; if not, it is not a high priority for us. HACCP is not an in-expensive venture. There will be both Capital and expens