HEALTH AND SAFTY
(HACCP principles)
Hazard Analysis and Critical Control Point
Recognised for the food business
System
Self- regulatory
Introduced in UE
In 1993
Been legal
1/01/2006
Areas focus
Food processing
Preparation
Storage
Serving
Ensure public well-bein
Hazard Analysis
biological
physical
chemical
Food infected by bacteria
Food poissoning
Bodies foreign
Metal
Plastic
Cleaning fluids
Pesticides
CCP
Specified points
Food production
Preparation
Process
Monitoring
Storage
Tenperature
Cooking time
Checks
Documented
By
Hand
CAM
Software
Correct finctioning of machinery
HACCP principles
Run a food business
Plan
Based on HACCP
System looks
Handle food
Sure
Safe to eat
Two charts
Flow charts
Decision trees
Sequenze of operation
Industrial process
Treelike diagram
Illustrating
The decision
Formed working group
Carry out all aspects
Self- regulatory plan
Flow charts
Products
7 principles
1
2
3
4
5
6
7
Identify hazards
Removed
Identification. CCP
Reducing
Set critical limits
Monitoring CCPS
Check critical limits
Resolve problems with CCPs
Controls
Jeep a record