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FOOD SAFETY ASSURANCE MANAGEMENT - Coggle Diagram
FOOD SAFETY ASSURANCE MANAGEMENT
HACCP
7 PRINCIPLES
Establish monitoring system
How
Frequency
What
Who
Establish CL for each CCP
Temperature
Time
PH
Water Activity
Determine of CA for each CCP
Determine of verification procedures
Identification hazard & determine CM
Type of food safety hazard
Chemical
Pesticide residue
Heavy metal
Drug residue
Aflatoxin
Biological hazard
Viruses
Protozoa
Pathogen bacteria (salmonella, e- coli)
Algae
Physical Hazard
Metal fragment
Bone
Worm
Insect
Allergen
Shellfish
Nuts
Egg
Gluten
CM
Abattoir
VHM
GVHP
Farm
Antibiotic schedule record
MyOrganic
Poultry
Manufacturer
Mesti
Bess
GMP
ISO
HACCP
Market
Hygiene inspection
Aquaculture
MyGap Agriculture
Quantitative risk assessment
Determine of CCP
Establish record and documentation
BACKGROUND
When?
-HACCP was developed by Pillsbury Corporation in the 1960
Why?
-Give producers, stakeholders,suppliers and final consumer confidence in your controls
Who?
-Department of Standards
What?
-Risk management tool
-Identify hazards and controls it through your supply chain during production.
STEP
Assemble HACCP Team
Describe the product
Establish Food Safety Policy, Objective & Scope
Develop process flow
Identify intended use of product and consumer
GMP/PRE REQUISITE (MS 1514)
PRODUCT (5,8,9)
Control Operation
Transportation & Distribution
Product information
ASSESSMENT (11,12,13)
Management review
Legal requirements
Internal inspection
PREMISE (4,6)
Design and facilities
Maintenance, cleaning and sanitisation
FOOD HANDLER (7,10)
Personal hygiene
Training
NCR
SAFETY
Major
Serious
Minor
HALAL
Major
Expired halal certificate
Minor
Workers Health
Notice and warning
Serious
Syariah
Tech Issue
RECALL
TRACEABILITY