PPT-Incorporating HACCP into national food control systems - An

the United Arab Emirates Dina AlKandari 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. Warren Stone, MBA. Director of Science Policy, . Compliance & Inspection. Grocery Manufacturers Association. Agenda. Food protection challenges. Considerations in verification testing . Questions. 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. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. Food Safety Programs. Personal hygiene . 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 GovernorApril 14 2021Agenda Item 3INCUMBENT WORKER TRAINING GRANT APPLICATIONSKize Concepts IncKize Concepts in Oklahoma City is requesting 2479 in incumbent worker training funds to put 6 employees t 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;. 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..