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Hazard analysis and food control

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HACCP basics

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Hazard analysis and food control

  1. 1. Hazard analysis and Critical control points HACCP
  2. 2. Definition It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
  3. 3. Conduct Hazard control Identify critical points Establish critical limits for each point Establishing monitoring requirements Correction actions Establish procedures that HCCP is working Record keeping procedures
  5. 5. Fish and fishery products Fresh cut produce Drinks and nectary products Food outlets Meat and poultry products School food and services
  7. 7. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
  8. 8. Green: Natural Blue: natural + medicine Red: natural + chemical components Black: chemical components Missing number