![]() Hazard evaluation - During this stage, the HACCP team evaluates the severity and likelihood of each potential hazard occurring and decides which ones must be addressed in the HACCP plan. Based on this review, the team develops a list of potential biological, chemical or physical hazards which may be introduced, increased or controlled at each step in the production process.Ģ. Hazard identification - During this “brainstorming session” stage, the HACCP team reviews the ingredients used in the product, the activities conducted at each step and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers. The process of conducting a hazard analysis involves two stages:ġ. Note: A hazard is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control (i.e. They should list all potential hazards associated with each step. Conduct a Hazard Analysis (Principle 1)Īt this point, the HACCP team conducts a hazard analysis and identifies appropriate control measures. After these first five preliminary tasks have been completed, the following seven principles of HACCP are applied. The HACCP team should perform an on-site review of the operation to verify the accuracy and completeness of the flow diagram, and modifications should be made to the diagram as needed. Also, including a simple schematic of the facility can be useful for understanding product and process flow. The diagram can be a block-type design - it should does not need to be as complex as engineering drawings. (The flow diagram can also include steps in the food chain which come before and after the processing that occurs in the establishment.) The flow diagram should provide a clear, simple outline of all the steps involved in the process that are directly under the control of the establishment. Construct Flow Diagram to Describe the Process ![]() The intended consumers may be the general public or a particular segment of the population (e.g., infants, immunocompromised individuals, the elderly, etc.) 4. Identify the Intended Use and Consumersĭescribe the normal expected use of the food. Then the method of distribution should be described along with information on whether the food is to be distributed frozen, refrigerated or at ambient temperature. Describe the Productįirst, the HACCP team provides a general description of the food, ingredients and processing methods. The team may benefit from outside experts to weigh in on potential biological, chemical and/or physical hazards, bit these experts should serve as consultants not as a replacement for your HACCP team. The multidisciplinary team should include individuals from departments such as:ĭon’t forget to include local personnel who are involved in the operation. The first step is assembling a team of individuals who have specific knowledge and expertise about the product and process. ![]() Let’s examine the steps to developing a solid HACCP plan.
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