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Developing a APPCC Plan I - Coggle Diagram
Developing a APPCC Plan I
APPCC = a food safety system + helps identify & manage risks in food production to ensure the food is safe for people to eat
reasons to use it
stay competitive: other companies have had problems with food safety & lost customers
follow the law
avoid wasting money: if food isn't safe > companies lose money because they must throw it away or stop selling it
meet client demands
step 1: form the team
get external help if needed: if the company doesn't have experts > hire advisors
clear responsibilities: decide who will identify risks, monitor processes & manage the team + use a chart or diagram to show who does what
choose experts: the company needs a team with the right knowledge (eg. food preparation techniques, how food can get contaminated, APPCC rules & methods, equipment & process knowledge)
commitment from management: management must provide enough money & time + train all staff about why APPCC is important
role of the coordinator
lead meetings & allow team members to share ideas
report progress & needs (time, budget) to management
make sure the team works well + follows the plan
ensure tasks & goals are clear & copmleted on time
resources needed
training costs
tools, documents & access to laboratories
time for meetings & planning
external support like consultants or universities
purpose
what to study: focus on 1 product or process
what risks to include: microbiological, chemical or physical hazards
team must decide:
which part of food production: eg. packaging, storage or distribution
plan meetings
every meeting should have a clear goal & schedule
use tools eg. Gantt chart to set & track progress
simple explanation
team of experts > creates the plan + focusing on specific risks & parts of food production
company must provide resources, time & support to succeed
ensures food is safe by finding & managing risks eg. contamination
regular meetings, clear goals & good communication > essential
safety system for food companies
document
responsibilities document: explains who does what
gantt chart: timeline showing when tasks will be completed
team composition document: lists all team members
step 2: product description
the product you're making & its distribution needs
intermediate (by-)products sold to other processing plants
clear description of:
what to include
physical & chemical factors > affect microorganisms
a brief description of the process
ingredients & their composition
technology used during production
name of the product
type of packaging & material used
key considerations
could contamination happen during preparation, production or storage?
will cooking, reheating or other processes destroy harmful microorganisms or toxins?
does the product’s pH or water activity (aw) prevent harmful microorganisms from growing?
could contamination occur after heating?
are additives or preservatives used? are they safe & effective?
is the packaging appropriate for keeping the product safe?
what raw materials or ingredients are used? could they contain harmful microorganisms?
how long does each production phase (preparation, storage, distribution) take & under what conditions?
documents
product description form (incl. product name or group, key characteristics, intended use, packaging type & conditions, shelf life & storage details, distribution details, label instructions, special controls during transport)
ingredients form (complete list of ingredients & materials in contact with the product)
step 3: identify the final user
define the intended use of the product (eg. for direct consumption, requires preparation)
specify the target market & consumers + especially vulnerable groups eg. elderly people, individuals with weakened immune systems, pregnant women, young children