PPT-Hazard analysis and critical control

points   HACCP   Dr Areej Alkhaldy CLN212 . 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. . Risk. . Analysis. ISOLDE. Nhât-Tân VUONG. 1. Swiss. . Federal. Institute of . Technology. , Lausanne. Master . student. , . Chemical. & . Biochemical. Engineering. Intership. . at. CERN. 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.. Grant Programs Linked to Approved Plan. Planning Tasks / Multi-jurisdictional Approach. Participation Requirements. Public Involvement. Data Collection Questionnaires. Discussion of Hazards. Critical Facility Inventory. Measure. David Crohn. University of California, Riverside. §Some slides adapted from Johnson County Soil and Water Conservation District, IN . Central Coast Agriculture. “America’s salad bowl”. Upon completion of this unit you will understand how to identify hazards and assess risks for your dairy operation.. 2. Learning Objective. Understand that behind each fatality or serious injury there are thousands of at-risk behaviors and unidentified hazards that contributed to the incident.. Two . basic requirements for all safety programs are that they identify the specific hazards in the workplace and describe the measures you will take to reduce those hazards. These are called “control measures.” . Effective Risk Management. . Hindustan Petroleum Corporation Limited. . Corporate HSE Department. By . . . Murthy V . S . S. Malyala. Manager –HSE. Contents. Risk analysis –background. ISOLDE. Nhât-Tân VUONG. 1. Swiss. . Federal. Institute of . Technology. , Lausanne. Master . student. , . Chemical. & . Biochemical. Engineering. Intership. . at. CERN. For 5 . months. ISOLDE. ISOLDE. Nhât-Tân VUONG. 1. Swiss. . Federal. Institute of . Technology. , Lausanne. Master . student. , . Chemical. & . Biochemical. Engineering. Intership. . at. CERN. For 5 . months. ISOLDE. 1HACCPHazardAnalysisCriticalDr Sylvie MialetPart 1 definitionsand contextVetAgro-Sup Campus vtrinaire de Lyon-France 2CONTEXT 1official controlOfficial controlIssues of controlAs regards regulations 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;.