HACCP Approach to Food Safety - 1 hour

HACCP Approach to Food Safety - 1 hour - A HACCP Approach...

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A HACCP Approach to Food Safety Bill Cornelius Adjunct Professor The Ohio State University Process Authority
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HACCP HAZARD ANALYSIS And CRITICAL CONTROL POINTS HA Food Safety Hazard Any property that may cause a food to be unsafe For human consumption. Categorized into: 1. Biological 2.Chemical 3.Physical CCP Critical Control Points A point, step, or procedure in a food process at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Documentation If it isn’t written down it never happen.
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HACCP EDUCATION And TRAINING cGMPs SOPs SSOPs (GAPs) LAWS and REGULATIONS
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HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS The seven principles of HACCP are: 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits for Each Critical Control Point 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Recordkeeping Procedures
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Developing a HACCP Plan The 5 Preliminary HACCP Steps The five preliminary HAACP steps are: 1. Bring together the HACCP resources/assemble the HACCP team. 2. Describe the product and its method of distribution. 3. Develop a complete list of ingredients and raw materials used in the product. 4. Develop a process flow diagram. 5. Have developed and practiced Prerequisite Programs - often referred to as PPs. current Good Manufacturing Practices (cGMPs) Good Agricultural Practices (GAPs) Sanitation Standard Operating Procedures (SSOPs) Standard Operating Procedures (SOPs)
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PRODUCT DESCRIPTION METHOD OF DISTRIBUTION PRODUCT: 1. COMMON NAME: 2. HOW IS IT USED: 3. PACKAGE TYPE: 4. SHELF LIFE LENGTH: AT WHAT TEMPERATURE: 5. SOLD AT: 6. LABELING INSTRUCTIONS: 7. SPECIAL DISTRIBUTION CONTROL:
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APPROVED BY: DATE: PRODUCT AND INGREDIENTS PRODUCT: Product Name PRIMARY PRODUCT INGREDIENT(S) OTHER PRODUCT INGREDIENT(S) APPROVED BY: DATE:
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PROCESS FLOW DIAGRAM PRODUCT: Apple Juice 1 0f 2 Water Supply Receive Un-Pealed Apples Apple Cold Storage Grinder Slotted Hopper (remove debris) Flume Tank
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This note was uploaded on 01/16/2012 for the course FST 650 taught by Professor Staff during the Spring '11 term at Ohio State.

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HACCP Approach to Food Safety - 1 hour - A HACCP Approach...

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