Archive for the ‘HACCP’ Category:
RECALL PROCEDURES in HACCP
RECALL PROCEDURES in HACCP
Clause 5.8
Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar conditions, and which may present a similar hazard to public health, should be evaluated for safety and may need to be withdrawn. The need for public warnings should be considered.
November 17th, 2009 / No Comments » / by admin
DOCUMENTATION AND RECORDS in HACCP
DOCUMENTATION AND RECORDS in HACCP
Clause 5.7
Where necessary, appropriate records of processing, production and distribution should be kept and retained for a period that exceeds the shelf-life of the product. Documentation can enhance the credibility and effectiveness of the food safety control system.
November 17th, 2009 / No Comments » / by admin
MANAGEMENT AND SUPERVISION in HACCP
MANAGEMENT AND SUPERVISION in HACCP
Clause 5.6
The type of control and supervision needed will depend on the size of the business, the nature of its activities and the types of food involved. Managers and supervisors should have enough knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place.
November 17th, 2009 / No Comments » / by admin
Water requirements of HACCP
Water requirements of HACCP
Clause 5.5
1. In contact with food
Only potable water, should be used in food handling and processing, with the following exceptions:
November 16th, 2009 / No Comments » / by admin
HACCP requirements of packaging
HACCP requirements of packaging
Clause 5.4
Packaging design and materials should provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use. Where appropriate, reusable packaging should be suitably durable, easy to clean and, where necessary, disinfect.
November 16th, 2009 / No Comments » / by admin
INCOMING MATERIAL REQUIREMENTS in HACCP
INCOMING MATERIAL REQUIREMENTS in HACCP
Clause 5.3
No raw material or ingredient should be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Where appropriate, specifications for raw materials should be identified and applied.
November 16th, 2009 / No Comments » / by admin
KEY ASPECTS OF HYGIENE CONTROL SYSTEMS in HACCP
KEY ASPECTS OF HYGIENE CONTROL SYSTEMS in HACCP
Clause 5.2
1. Time and temperature control
November 16th, 2009 / No Comments » / by admin
CONTROL OF FOOD HAZARDS in HACCP
CONTROL OF FOOD HAZARDS in HACCP
Clause 5.1
Food business operators should control food hazards through the use of systems such as HACCP. They should:
November 16th, 2009 / No Comments » / by admin
HACCP requirements of facilities
HACCP requirements of facilities
Clause 4.4
1. Water supply
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary to ensure the safety and suitability of food.
November 16th, 2009 / No Comments » / by admin
Equipment requirements of HACCP
Equipment requirements of HACCP
Clause 4.3
1. General
Equipment and containers (other than once-only use containers and packaging) coming into contact with food, should be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers should be made of materials with no toxic effect in intended use. Where necessary, equipment should be durable and movable or capable of being disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for example, to facilitate inspection for pests.
November 16th, 2009 / No Comments » / by admin
