Popular in Course
verified elite notetaker
Popular in Business
This 2 page Document was uploaded by an elite notetaker on Monday December 21, 2015. The Document belongs to a course at a university taught by a professor in Fall. Since its upload, it has received 7 views.
Reviews for Food-Safety-System-ISO-Certification-22000-pdf
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 12/21/15
Emailus:firstname.lastname@example.org Home | CompanyProfile | Enquiry |Contactus ACE Business Services A firmofProfessionals followus: HACCP/ISO22000 HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to » ISO-9001 manufacturing, distribution and consumption of the finished product. Preventing problems from occurring is » ISO-14001 the paramount goalunderlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are betteruse ofresources andtimelyresponse to problems. » ISO-50001 HACCPPRINCIPLES » NABH HACCP is asystematic approach to the identification, evaluation, and controlof food safety hazards based onS-16949 » EnergyAudit the followingseven principles: Principle 1:Conduct ahazardanalysis. » SQC/SPC Principle 2:Determine the criticalcontrolpoints (CCPs). » 5S Principle 3:Establish criticallimits. » Kaizen Principle 4:Establish monitoringprocedures. » ISO-27000 Principle 5:Establish corrective actions. » ISO-13485 » ISO-14971 Principle 6:Establish verification procedures. » GMP/GLP Principle 7:Establish record-keepinganddocumentation procedures. » CEMarking HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing,distributing,and merchandisingto preparingfood forconsumption.Prerequisite programs such » HACCP/IS022000 as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and » SA8000 implementation of successful HACCP plans. The principles of HACCP have been universally accepted by government agencies,trade associations andthe foodindustryaroundthe world. » OHSAS18001 » HalalCertification » NABLConsultant » GMPCertification converted by Web2PDFConvert.com Maintaining an effective HACCP system depends largely on regularly scheduled verification activities. The HACCP plan should be updated and revised as needed.An important aspect of maintaining the HACCP system is to assure that all individuals involved are properly trained so they understand their role and can effectively fulfilltheirresponsibilities. Objectives of Implementinga FoodSafety andFoodQuality Program Byimplementingafoodsafetyandfoodqualityprogram,we can eliminate costs that result frompoorquality andunsafe foodproducts.Poorquality,forexample,can be spottedas defective product,wastage,andproduct returns. Besides, there are othercostsassociated with poorquality control such as: a)reduction in shelflife. b)loss ofcustomers. c)reduction in repeat sales. d)production line downtime. e)excess inventory. f)product liability. Benefits of ImplementingHACCP In addition to meetingthe legaland moralobligation to produce food that is safe to eat, HACCP offers avariety of other benefits for not only the consumer, but for the food industry and the government. The following are examples ofbenefits that maybe gainedbyimplementingaHACCPprogram. HACCPcan be appliedthroughout the foodchain fromthe primaryproducerto finalconsumer. HACCP reduces the need forfinished product testingby identifyingthe hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards. A HACCP Program, when properly designed and implemented, will significantly reduce the chance of microbiological,chemical,andphysicalcontaminants fromreachingthe customer. HACCP can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing. HACCPprinciples can be appliedto otheraspects offoodqualityandregulatoryrequirements. Since HACCPincreases one’s abilityto detect poorqualityproduct duringproduction,such product can be held before further value is added. Resources are saved and faulty product is not produced. Productivity and profitabilityis improved. HACCP improves communications between supplier and customer. It encourages businesses to work together more closelyandto helpthemunderstandeach other’s capacityandrequirements. HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures,andtechnologicaldevelopments. Communication between the different segments of the food chain improves as HACCP provides a common language andacommon focus on quality. Improvedcustomerconfidence leads to increasedmarket share. ISOCertification©2011|Privacypolicy converted by Web2PDFConvert.com
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'