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why is ongoing monitoring important to a haccp system

HACCP or hazard analysis critical control points, is a plan developed especially for food service sectors industries to eliminate the biological hazards such as cooking meat or freezing it in the danger zone so cooking it in proper temp is a must to avoid any bacterial growth or contamination, the chemical hazards such as placing detergents near the food mistakes can happen so food become chemically contaminated, or physical such as when a worker is not wearing a hair net a hair might fall. The HACCP has 2 main reasons to be used the first is to assure that the consumers will eat food that is safe from all the aspects we disscussed, which will decrease the amount of food inborn diseases infections, the 2nd point is that the restaurant or factory abiding to the rules of the HACCP will gain a good reputation and a competitive advantage from others since costumers built a trust regards the quality of what they are eating, although all food sectors must use HACCP but unfortunatly rarely we do find those using it or those claiming to use it abiding 100% to its rules.
Statement Verification is the principle which confirms that the HACCP plan if followed will produce safe food for the final consumer.

How is this stage achieved? Validation "Will the HACCP plan ensure that safe food will be produced? Verification Is the HACCP plan working, is it producing safe food? Review P- Is the HACCP plan up to date? Verification (overall-all 3 parts) looks at the HACCP system to ensure that it is set up in the correct way and that the business is following the HACCP plan, in particular ensuring that the CCPs are under control. PVery simply, verification involves performing tests, checking that procedures are being adhered to and reviewing the HACCP system to ensure that the food being produced is safe.

Validation Obtain evidence that the elements of the HACCP plan are effective. Prior to implementing HACCP the contents of the plan must be validated to ensure that the HACCP plan will ensure safe food is produced. PThe main focus is to ensure that the hazards identified are complete, correct and have suitable controls in place (effectively managed if the specified controls are followed) i. e. confirmation that the CCPs have been correctly identified and can assure safe food. Experimental trials e. g. Pthermal evaluations on the equipment either at high temperaturesPor low temperatures Legislation confirm that the HACCP plan meets legal requirements, with regard to food safety. Ensure personnel carrying out the activities have the appropriate qualifications, training and experience i. e. they are competent to undertake the validation activity.

Verification activities The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine ongoing compliance with the HACCP plan. Analysis and confirmation that the controls, monitoring and corrective actions are being properly applied. Ensuring that the personnel carrying out the verification activities have the appropriate qualifications, training and experience i. e. they are competent to undertake the verification activity Review YourPHACCP plan should be up-to-date at all times and reflect any change. P A changePis anythingPinPthe HACCPPplanPthat is different to when the study was last carried out. A review should be bothPscheduled and triggered. Triggered, Pprior to a change There should be factors built into the plan that would initiate (trigger) a review. Failures in system e. g. corrective action or product recall Scheduled All HACCP plans should have built into them a scheduled review; this should take place at a prescribed time interval even if nothing has changed.

At an absolute minimum this should be annually and cover all areas of the HACCP plan. Any changes should be recorded and a risk analysis done to ensure that the HACCP plan is still capable of producing safe food. Once a review has occurred it must be documented even if nothing has changed. PThose responsible for carrying out a review (usually the HACCP team in larger businesses) need to ensure that the proposed change does not adversely affect conclusions reached in the HACCP study and compromise product safety, and that the HACCP study is kept up-to-date. Documentation and Records Records of validation and verification studies are to be kept as evidence that they have been carried out successfully and to assist with a due-diligence defence.

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