Saturday, April 19, 2008
i was tasked to find out about HACCP.
from the basic what is HACCP and all the materials needed to set up the criteria for it
and i found out that there is 12 steps to set up each HACCP plans.
the 12 steps:
- Assemble your HACCP team.
- Describe your product and identify its intended use.
- List product ingredients and incoming material.
- Construct a process flow diagram and a plant schematic.
- Verify, on site, your process flow diagram and plant schematic.
- List the hazards associated with each step and incoming material in your plant's process (Principle 1).
- Apply the HACCP decision tree to determine CCPs (Principle 2).
- Establish critical limits (Principle 3).
- Establish monitoring procedures (Principle 4).
- Establish deviation procedures (Principle 5).
- Establish verification procedures (Principle 6).
- Establish record keeping and documentation procedures for Principles 1 through 6 (Principle 7).
http://www.inspection.gc.ca/english/fssa/polstrat/haccp/manue/ch2sec3-45e.shtml
inside this 12 steps, it uses of the 7 principles.
the 7 principles:
1. Hazard analysis 2. Identifying of critical control points 3. Critical limits 4. Procedures for monitoring 5. Corrective actions 6. Verification procedures 7. Documentation http://www.promibi.se/haccp.pdf
other than that, i also tasked to research on GMP on ice cream
it was rather hard to find because all these GMP is based on the CCP of the product
since our product is ice cream, the GMP they called it GHP which is General Hygiene Practices.
is more to waste management, the personnel hygiene practices, handling the ice cream and etc
http://www.idfa.org/meetings/presentations/ic-tech2006_frye_gmp.pdf
Applied Food Science And Nutrition.
9:27 PM
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