Podcast
Questions and Answers
What is the main purpose of the Product Safety and Quality Management Team?
What is the main purpose of the Product Safety and Quality Management Team?
The Product Safety and Quality Management Team is led by the CEO.
The Product Safety and Quality Management Team is led by the CEO.
False
List one type of contamination that Prerequisite Programmes aim to control.
List one type of contamination that Prerequisite Programmes aim to control.
Microbiological contamination
The Product Safety and Quality Management Team holds meetings at least __________.
The Product Safety and Quality Management Team holds meetings at least __________.
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Match the following members of the Product Safety and Quality Management Team with their roles:
Match the following members of the Product Safety and Quality Management Team with their roles:
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Which of the following is NOT listed as a prerequisite program (PRP) for ensuring product safety and integrity?
Which of the following is NOT listed as a prerequisite program (PRP) for ensuring product safety and integrity?
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A new HACCP study is only required if an entirely new product is developed.
A new HACCP study is only required if an entirely new product is developed.
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What does HACCP stand for?
What does HACCP stand for?
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Quality Control Points (QCPs) need to be clearly defined during the _____ analysis.
Quality Control Points (QCPs) need to be clearly defined during the _____ analysis.
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Match the following HACCP components with their descriptions:
Match the following HACCP components with their descriptions:
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Study Notes
Purpose
- Establish a multi-disciplinary Product Safety and Quality Management Team to manage the HACCP system effectively.
- Implement and maintain a formal HACCP system to identify and control product safety and integrity hazards.
Responsibility
- The CEO appoints the Product Safety and Quality Management Team, including the Responsible Pharmacist, Deputy Responsible Pharmacist, QC Manager, and relevant Department Managers.
Distribution
- The procedure is applicable to all departments within the organization.
Materials and Equipment
- No specific materials or equipment are detailed.
Method
Product Safety and Quality Management Team
- A knowledgeable and experienced multi-disciplinary team is tasked with developing and managing the HACCP system.
- The team collects, evaluates, and documents technical data needed for the HACCP study.
- Quality and Product Safety meetings are conducted quarterly, reviewing the HACCP program as part of the agenda.
- The structure of the Product Safety and Quality Management Team is documented through organizational charts.
- The team is informed of factory changes and customer requirements as they arise.
Prerequisite Programs (PRPs)
- PRPs are developed to mitigate product safety hazards in manufacturing, storage, and distribution.
- PRPs address contamination risks (microbiological, chemical, foreign objects, allergens), safety defects, and quality issues.
- Elements of PRPs include infrastructure design, utility management, pest control, cleaning protocols, personnel hygiene, and training.
Design HACCP
- A new HACCP study commences for new products not covered by existing studies during the product design and development stage.
- Hazards associated with new or extended products are identified, validated, and controlled.
- Existing HACCP studies are reviewed and modified as needed when changes occur in current products.
HACCP Methodology
- Terms of Reference/Scope of Study: Clearly define the hazard and risk analysis scope, covering all products and processes for certification.
- Quality Control Points (QCPs): Included or excluded in the HACCP studies as per the most current protocols.
- Product Description: Detailing product characteristics to facilitate hazard identification, taking into account raw materials and their interactions.
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Description
This quiz covers hazards that can impact the functional quality, integrity, or performance of food products as outlined in ISO/TS 22002-1:2009. Explore key elements such as building construction, workspace layout, and equipment maintenance that are vital for food safety management.
