HACCP consultants, GMP consultants - HACCP principles to build Food safety management systems.

HACCP Consultant, GMP Consultant in Vietnam

HACCP is a system of determining the specific hazard that is the status of biological, chemical or physical properties to affect adversely the safety of food also outlined measures to control the disadvantage that . HACCP system includes the following seven basic principles:

Hazard Analysis and preventive measures. Conduct hazard analysis. Preparing map production process including the steps occur in the process. Identify and establish the list of hazardous.
Indicate the precautions for each hazard.

Identify Critical Control Points (CCPS) in the process by analyzing risks in a decision tree.
Set the critical threshold.
This is the level set and the difference is acceptable to ensure the points are within CCPS control.

Monitor critical control points.
Setting up a monitoring system, monitoring to ensure control by the CCPS test procedures, monitoring.

Set outline measures to overcome in time.
Conduct activities to adjust the monitor when monitoring indicates a CCP that it was trech point out of control.
Established inspection system evaluation.
Conduct verification procedures for confirming certified HACCP system is working properly.

Setting up the HACCP records and documents.
Chemical Data of all procedures were conducted and the records relating to the principles and processes manipulate these principles.

12 steps to apply reasonable

Step 1: create working groups on HACCP.

The study of HACCP requires the collection, processing and evaluation of data professionals. Therefore, the analysis must be conducted by team officials of the various specialized to improve the quality of analysis and quality decisions are made.
Members must be trained and have sufficient understanding of the issues involved in the development and implementation of HACCP.

Step 2: Product description.
Must describe fully the important details of the product will be studied, including intermediate products involved in the production process can be considered product-related safety and food quality.

Step 3: Identify the purpose of use.
Based on projected usage of the product to group users or final consumers to determine the purpose of use.
Method used
Distribution method
Storage conditions and duration of use
Labeling requirements.

Step 4: Set map production process
Map and diagram premises and equipment must be arranged by the HACCP team set includes all the steps in the production process.
This is an important tool to build the HACCP plan.

Step 5: Examining map production process
HACCP team must verify each step of the scheme carefully to ensure it can map out properly during operation of the process in practice. Must check this scheme with the operation of the process both during the day and night and holidays.
Map must be revised after careful notice of changes compared to the original scheme.

Step 6: Identify and establish the list of threat and the preventive measures
Identify all the threat may occur.
These should be considered hazardous is hazardous to remove it or that limit it to acceptable levels will be of essential importance to food safety and quality review under the requirements have been imposed.
Conduct hazard analysis to identify preventive measures to control them.
Measures to prevent the actions are carried out to eliminate or reduce harmful levels of hazards to an acceptable level is.

Step 7: Determine the critical control points CCPS
To determine the CCPS may have different approaches which are commonly used decision trees. Decision tree is a logic diagram to determine a scientifically and rationally CCPS in a cycle of food specific. Review the results of threat analysis and preventive measures have been established. Remove the threat can be controlled by applying the method.
The rest is hazard risks can not be fully controlled by the method of analysis is conducted to determine the CCPS.

Step 8: Set the critical threshold for each CCP
Critical threshold values are predefined for safety measures to strictly control the target or a hazard in the CCP during operation. Each CCP can have multiple critical thresholds. To set them, pursuant to the provisions of hygiene and safety of the state, the international standards, guidelines propose international FAO, WHO, the scientific evidence, the technical documents
, the technological process parameters, the experimental data.
To ensure that the target should not have a chance to control the threshold of critical, need to define safe limits in which to carry out adjustment processing capabilities to prevent violations critical threshold. In fact, given the concept of "operational threshold" is the value at which the target should be controlled, the operator must promptly adjust the equipment or processes to ensure that value does not exceed critical thresholds.
Thus, the threshold operation always has a higher coefficient of safety and critical threshold value is always in the area of safety critical threshold.

Step 9: Set up monitoring system for each CCP
Monitoring is the measurement or monitoring schedule parameters of the CCP to compare them with the critical threshold. Monitoring system describes management methods used to ensure the CCP is controlled at the same time, it also provides a record of the status of the process for later use in the verification stage.
Monitoring to provide information to adjust properly to ensure process control, prevent violations of the critical threshold.

Step 10: Set the action to overcome
Action is carried out to overcome the results show that a CCP would not be controlled adequately.
To set up actions for each CCP to overcome the HACCP system to handle distortions when they occur in order to adjust the process back into control.

Step 11: Set up procedures for verification
Verification activities must be conducted in order to evaluate the entire HACCP system and records system.
Frequency of verification should be sufficient to confirm the HACCP system is working effectively.
Methods of verification can include local system, check for surface micro-patterns intermediate products and finally, conduct additional tests at selected points CCP, conduct market surveys field to detect health problems do not normally consume products, updates data from the consumer products.
That is the basis to supplement, modify HACCP program.

Verification procedures including:
Review research and HACCP records recorded
Evaluate deviations and disability products
Observation points if CCP still controls the
Confirmed the critical threshold is determined
Evaluate HACCP program and the use of consumer products present and future.

Step 12: Set of documents and records HACCP
The records efficiently and accurately played an important role in the application of HACCP system. HACCP procedures must be recorded in writing.
The preparation of documents and records must be consistent with the nature and scale of their activities.

The documents are: hazard analysis, identifying the CCP, determine critical threshold.
Types of records include: Documents CCP monitoring, records of the misleading actions and fix attached, records of verification activities.

In addition to the steps mentioned above, to implement effective HACCP plan is the training of employees aware of the basis of the principles and applications HACCP system are important factors. Through awareness of all staff employees about the quality and HACCP system will create unity in the process agreed to implement HACCP

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