Please enable JavaScript.
Coggle requires JavaScript to display documents.
PROCESS CONTROL IN THE FOOD INDUSTRY, Standardization And Certification In…
PROCESS CONTROL IN THE FOOD INDUSTRY
Self-Control Systems: The HACCP System
HACCP: Principles and Stages of Implementation
1st stage. Selection of the HACCP work team
2nd stage. Define the terms of reference.
3rd step. Product description.
4th step. Identify the expected use for each product.
5th step. Develop a flow chart of the manufacturing process.
6th step. Verify "in situ" the flow chart.
Step 7. List the hazards associated with each step and the preventive measures for those hazards.
Application of HACCP to Primary Production: Vegetable Products, Food Animals, Fish and Seafood, Etc..
In some cases, food business operators will adopt specific hygiene measures that may include compliance with microbiological criteria for foodstuffs.
procedures necessary to achieve the objectives set in order to attain the goals of the community regulation;
compliance with the requirements for temperature control of food products;
maintenance of the cold chain; or sampling and analysis.
Application of the Appcc to the Dairy Industry
In the Dairy Industry it is essential, as in any other food industry, to control the starting raw material; we cannot obtain safe products if we do not start from a raw material out of danger; therefore it will be controlled from its origin and reception.
AApplication Of HACCP To The Meat Industry
Each establishment must develop and implement its own self-monitoring system based on the HACCP principles mentioned above, which must be implemented in practice by following the steps also indicated above
Application of HACCP to the Vegetable Products Industries
The HACCP team should first consider which of the mycotoxins known to be food safety hazards are likely to be present in a given product system at a given location.
Application Of HACCP To Collective Catering.
The HACCP system in the mass catering sector, with the peculiarities that identify it
peculiarities that identify it, such as the use of a great variety of raw materials and the obtaining of very diverse final products.
Standardization And Certification In Relation To Food Quality And Safety.
Iso Standards (Iso 9000:22000)
SO-22000 is a standard for developing and implementing Food Safety Management Systems, whose ultimate intention is to achieve international harmonization in the many existing standards and to be a tool for continuous improvement of food safety throughout the supply chain.
continuous improvement of food safety throughout the supply chain.
Brc Standard: General
The BRC standard is designed for any supplier, regardless of product or country of origin, supplying food products to UK retailers.
Development of Brc Protocol Sections
The Brc protocol provides a basis for the assessment of food safety, legality and overall quality management.
and general quality management.
It considers quality management but is not focused on specific product quality.
It is a broad-spectrum standard applicable to all types of operations.
Strong emphasis on HACCP, the primary mechanism for assessing product/process safety.
of the product/process.
Practical Implementation Of Brc
The BRC scheme requires undertaking a company assessment process by a third party body independent of the private label food manufacturer.
Other Certification Systems
The Certification Process
The certification of food companies, through a wide variety of standards. The main certifying processes are:
BRC Standard
HACCP - Codex Alimentarius
ISO 22000
Introduction
Food safety management system certification demonstrates that your company is committed to providing your customers with safe food.
Certification Bodies
For all these reasons, the CIES-Global Business Forum, which represents 75% of the world's food industry turnover, founded the GFSI - Global Food Safety Initiative in 2000.
Dutch HACCP Code
BRC
IFS
Food Safety & Quality Systems Certification
Accreditation verifies the competence of the certification body. An accreditation authority evaluates whether the certification body meets the accreditation criteria.
The purpose of this is to verify that the certification body meets the requirements in force.