pre-haccp-chau phan kim dieu-k13sa-bao cao
TRANSCRIPT
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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?
2. Describe the Food Product and Its Distribution
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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?
2. Describe the Food Product and Its Distribution
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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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