Manual haccp pdf

Identify and list the hazards and specify the preventative measures. Preventative measure Any system in place at a process step that controls the identified hazard s. Hazard The potential to cause harm to the consumer or the business. Hazards can be biological, chemical or physical. Step process step A discrete functional stage or unit operation within the process that forms a single operation on the flow diagram.

Critical limit A value that separates acceptability from unacceptability. It can be regarded as the absolute value for a preventative measure. Values outside of this limit indicate a serious process deviation. Target value Criteria which are more stringent than Critical Limits. A predetermined level for a preventative measure which has been shown to eliminate or control a hazard at a CCP. There should be sufficient differentiation between target value and critical limits to make control possible given the inherent variability of the process.

Critical Control Point CCP A point, step or procedure at which control can be applied and a hazard can be prevented, eliminated or reduced to acceptable levels. Design Control Points DCP A point, step or procedure, where the study of a conceptual line design, process design or plans and layouts identified the need for control and where there is a need for the hazard to be prevented, eliminated or reduced.

A safe design must have DCPs for all realistic hazards. Monitor To conduct a planned sequence of observations or measurements to assess whether a CCP is under control. Verification The procedures, in addition to those used in monitoring, which are used to determine if the HACCP system is working correctly or requires modification.

Salmonella spp. Chemical Hazards: The following chemical hazards are covered by the terms of reference of this study. Cleaning residues Printing inks, lacquers from packaging Chemical contaminants and residues in raw materials. Physical Hazards: The following physical hazards are covered by the terms of reference of this study Metal Glass Hair Wooden splinters. Personnel Programme — written, implemented and effective training program for technical training, personal.

Complaints Programme — written, implemented and effective complaint management program. Allergen Management — written, implemented and effective allergen management program.

Cleaning Chemical Management — written implemented and effective allergen management program. This document is based on the latest available version of the Codex Alimentarius "General Principles of Food Hygiene".

As a mandatory procedure, all raw materials, ingredients, processing aids product contact construction materials, lubricants, cleaning agents etc , processes and primary packaging materials must be cleared by Unilever ESL responsibility for their safety to consumers in accordance with the FE Toxicological Safety Clearance Procedure.

Establishes requirements for a supplier's comprehensive quality system. It identifies elements of a system to be designed, established and maintained for the purpose of ensuring that supplies and services will conform to contract requirements. The quality system established by a supplier in accordance with the QA-System Requirements of this Manual is subject to regular Unilever review and audit at intervals determined by risk analysis and past performance.

The verification procedure covers three aspects:. The Programmes are assessed by means of annual audits. Review of analytical results, customer complaints etc. This involves review of CCP records and determination that monitoring procedures and corrective actions are being applied. A review of the HACCP plan will also take place with changes that occur such as changes in the process or consumer use etc.

The HACCP review meetings also discuss changes and suggestions arising from the verification process. Are control measures in place for the hazard Modify step, process Yes or product. Not a CCP: Could contamination with the hazard occur in excess of No acceptable levels, or increase to unacceptable levels? PRP N Contamination of raw on incoming raw materials. Checking condition of delivery PRP N before receipt. PRP N bodies on incoming raw materials. PRP N Egg in storage.

Inadequate Pasteurisation procedures. PRP pasteurisation N. Traceability Procedures. N Traceability Procedure. Personal Hygiene, Training. CCP Identification. Calibration of Dispose of thermometer products outside limit. Remove product and place in frozen storage area. Clean cabinet with hot water and a mild detergent. Sterilise scoops using Milton or similar disinfectant.

Rinse scoops well and dry with paper towel before storing. Never clean in dishwasher or leave soaking overnight. Clean glass using paper towel and glass cleaner. Ensure all smears and marks are removed.

Never spray glass cleaner directly into cabinet. Clean the sink area using hot water and paper towels. Pour a cup of hot water down the drain. Clean the counter cone holder with a damp cloth and ensure all ice cream spillages are removed.

Once a week turn off the cabinet and defrost completely. This will maintain proper temperature control and ensure that the airflow grills are kept free of ice. Complete cleaning record. A clean as you go policy must be in place to ensure there is no build up of dirt, debris and waste throughout the day.

Worktops and serving areas must be cleaned down regularly throughout the day. Waste disposal bins must be emptied at least daily or more frequently if required. Bins should be covered with a lid. Pedal bins should be used where possible. Where pedal bins are not in place, hands must be washed after removing the lid from the bin. When not in use scoops and other utensils must be stored to prevent them becoming dirty or contaminated.

Cleaning cloths and scouring pads should be changed regularly. Scouring pads should be disposed of at the end of every day. Drying cloths should not be used. All personnel must maintain a high standard of personal hygiene. Regular hand washing with disinfectant soup is preferred to wearing disposable plastic gloves.

Where gloves are used hands must be washed before putting on gloves. Gloves must be changed hourly or whenever they become damaged or soiled. Where possible a separate person who is not preparing or serving food should be responsible for handling money. Where not possible hands must be washed after handling money. All food handlers must wear clean protective clothing which must be changed daily.

Hair must be covered by a hat or a hairnet. Long hair should be tied up also. Eating, drinking or smoking must only take place in designated areas, away from food prep or serving areas. Jewellery should not be worn by food handlers with the exception of a plain band wedding ring. Chewing gum is not permitted Non-staff members are not allowed in the sales area or storerooms. Do not serve Ice cream if you are suffering from diarrhoea, vomiting, jaundice, fever, sore throat with fever, infected skin lesions, discharges from the eyes, ears, nose, mouth or gums.

Purpose: To ensure the risk associated with pest infestation is eliminated or reduced to an acceptable level. Check your premises regularly for signs of pest, such as small footprints in dust, droppings, holes in walls and doors, nests, gnawed goods or packaging, grease or smear marks, urine stains on packaging, bodies of insects, live insects, webbing, nests, droning or buzzing and maggots.

Keep a record of these routine checks. Check deliveries thoroughly for signs of pest. Do not accept a delivery if it shows signs of pests such as gnawed packaging or insects, e. Keep external areas tidy and free from weeds. Make sure bins have close-fitting lids and are easy to clean. If you see signs of a pest infestation, call a pest contractor immediately.

Write the contact details for your pest contractor on the contacts list in the diary. If you think any equipment, surfaces or utensils have been touched by pests, they should be washed, disinfected and dried to stop harmful bacteria from spreading.

If you think food has been touched by pests in any way, throw it away. Make your pest checks more frequent.

Improve staff training on recognising signs of pests and encourage them to report problems immediately. If you have persistent problems with pests, consider employing a pest contractor, if you do not have one already. Make sure no food or dirty plates etc. Make sure that checks for pests are carried out regularly. Put reminders of when to check for pests in your diary. If you have a pest contractor, keep a record of their contact details and visits in your diary, as well as any feedback or action points they recommend.

Make a note of when you have carried these out. Procedure: Training needs must be assessed per job function. All food handlers must received basic food handling training and HACCP training before starting their job.

Records must be kept of all training. Training needs must be review annually. Purpose: To ensure all deliveries are in good condition before receipt. To ensure batch traceability is maintained and products are stored correctly.

The batch details of every unit is found on the label of each product. Where the contents of the unit is moved to another container the batch details and best before dates must be recorded.

Plan de la AAS, Bruselas, noviembre de Tobback, Miembro de la SCF, re. Hefle, 31 de Agosto de Taylor, S. Hefle, y J. Taylor, Ph. Describir los peligros y evaluar la gravedad y probabilidad de ocurrencia significancia para cada peligro. Nota: Si los mecanismos de control han sido determinados para todos los peligros identificados y documentados en los Formularios C, D, y E, entonces el Formulario F es opcional. Liste el nombre del modelo.

El empleado designado responsable, que no sea el operador casi siempre el Supervisor revisa y firma el registro del pasteurizador al menos una mes al dia. Bradshaw J. No es necesario si el valor del flujo es monitoreado y gestionado como PCC. Verificar la exactitud de dispositivo de monitoreo de temperatura en por lo menos una vez a la semana. Final results of this Study, requested by Kraft Foods, Inc. Department of Microbiology y Seguridad alimentaria Glenview. February 10, Verificar la exactitud del dispositivo de monitoreo de temperatura en por lo menos una vez a la semana.

January 31, Document on file con Kraft Foods, Inc. Department of Microbiology y safety food Glenview. La temperatura es monitoreada y registrada para cada lote en la cantidad suficiente de frecuencia para demonstrar el control.

Notificar la persona designada responsable. FDA Food Code Pub. Snyder, O. Use of time y temperature specifications for holding y storage of food in retail food operations; Dairy, Food y Environmental Sanitation vol.

Staphylococcus aureus in Microorganisms in Foods 5. Microbiological specifications of Food Pathogens published by James y James. Bergdoll, M. Published by Marcel Dekker, New York. Ash, M. Staphylococcus aureus y Staphylococcal enterotoxins in Foodborne Microorganisms of Public Health significance, 5th Ed.

Tatini, S. Influence of food environments on growth of Staphylococcus aureus y production of various toxins. Leche Food Technology, Smith, J. Palumbo Food Protection, Validation study realized by Kraft Microbiology laboratories in East Hanover, Glenview, y Munich referring to growth of Staphylococcus aureus in wafers, doughs, cheese blends, y dairy slurries. Department of Microbiology y Safety food East Hanover. El origen y los ingredientes de cada recipiente de retrabajo son documentados en registros de inventario del retrabajo.

Park, Douglas L. Todas las superficies del equipo de contacto con el producto son lavados con X lbs. Si una limpieza parcial o la limpieza de calidad son requeridas antes del lavaje, cumplimiento al procedimiento validado de limpieza es parte de este PCC.

Pierson, M. Lewis, D. A tutorial y comprehensive bibliography on the identification of foreign bodies found in food. Food Structure, 12, p. Hyman, F. Food y Drug Administration surveillance of the role of foreign objects in foodborne injuries.

Public Health Reports, 1. JAM Dental Assoc, , p. Lehman, A. Quarterly report to the editor on Temas of current interest: vidrio y metal fragments in foods y beverages. Food Drug Off. Q Bull. Finos de metal, tuerca, tornillo, etc. Eating as a hazard to health: preventing, treating dental injuries causad by foreign objects in food.