PPT-Hazard Analysis Critical Control Point (HACCP)

Legal responsibility Food businesses have a legal responsibility to produce safe food A fod business that breaks the law faces improvement notices a fixed time period is set for the company to rectify problems. for Proactive Hazard Control. James Walker. . MD, Principal Investigator, Geisinger Health System. Andrea . Hassol MSPH, . Project Director, . Abt . Associates. September 10, . 2012. AHRQ . Contract. the United Arab Emirates. Dina Al-Kandari and David J. Jukes. 1 March 2011. Introduction. International guidance on HACCP implementation. Food control in the UAE. HACCP in the UAE. Conclusions. 2. Outline. Matt Colson. Environmental Administrator. Florida Department of Agriculture and Consumer Services. Thomas . Tederington. Food Safety Specialist. Michigan Department of Agriculture and Rural Development. www.ifsqn.com. Preliminary . Steps - . 2. . . Assemble the HACCP . team including at least one . person who is . HACCP trained . . . A core team should be utilised within the company to conduct HACCP studies. This core team should be supplemented by other staff when specific areas or products are being analysed. The Food Safety (HACCP) Team membership should include where possible personnel from Production, Engineering, Laboratory and Technical disciplines. The Team Leader is normally the Technical Manager or Quality Manager.. Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Kentucky Department of Education. Division of School and Community Nutrition. Level One Certification. Area Two: Sanitation, Safety and First Aid. Objectives. From this presentation food service staff should be able to:. John Walker. JTAK Food Safety. www.jtakfoodsafety.com. Objectives. Regulation. HACCP and its principles. Process Approach. Standard Operating Procedures (SOPs). Developing your Food Safety program. The Requirement. Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. points. .  . (HACCP).  . Dr. Areej . Alkhaldy. CLN212 . 1HACCPHazardAnalysisCriticalDr Sylvie MialetPart 1 definitionsand contextVetAgro-Sup Campus vtrinaire de Lyon-France 2CONTEXT 1official controlOfficial controlIssues of controlAs regards regulations Microbial Risk Assessment and Mitigation Workshop:. towards a Quantitative HACCP Approach. Dubai February 23, 2012. Opportunities for the Food Business operators. Risk based concept provides targets for the cost-effective design of FSM systems in individual businesses. INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this..