HACCP in Food Manufacturing PDF
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Uploaded by AdorableNobility5691
Veterinary Medicine BUC
Prof.AMR AMER
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Summary
This document provides notes on HACCP (Hazard Analysis and Critical Control Points). It covers principles, corrective actions, verification questions and documentation related to food safety in food manufacturing. The document includes examples from catering and manufacturing.
Full Transcript
HACCP IN FOOD MANUFACTURING 12/13/2024 Section: 9 FOOD SAFETY PROFESSIONAL COURSES Hazard analysis critical control point (HACCP) in Food Manufa...
HACCP IN FOOD MANUFACTURING 12/13/2024 Section: 9 FOOD SAFETY PROFESSIONAL COURSES Hazard analysis critical control point (HACCP) in Food Manufacturing Dr. Sarah Abd-Elmohsen 12/13/2024 HACCP professional courses Prof. Dr. Amr Amer 1 1 HACCP Level 3 Principle 5 Establish Corrective actions 12/13/2024 HACCP professional courses Prof. Dr. Amr Amer 2 2 Prof.AMR AMER 1 HACCP IN FOOD MANUFACTURING 12/13/2024 CQ What is corrective action? Corrective action The action to be taken when a critical limit is breached. Remedial action should be taken before a critical limit is breached Corrective action should bring the CCP under control and deal with any affected product. 12/13/2024 HACCP professional courses Prof. Dr. Amr Amer 3 3 Corrective actions Continue process, e.g. extend cooking time Change shelf life, e.g. use immediately Release after examination/ sampling/testing Use for different purpose Release Destroy. 12/13/2024 HACCP professional courses Prof. Dr. Amr Amer 4 4 Prof.AMR AMER 2 HACCP IN FOOD MANUFACTURING 12/13/2024 6 GE HACCP control chart Catering example Catering example Manufacturing example Manufacturing example 12/13/2024 HACCP professional courses Prof. Dr. Amr Amer 5 5 HACCP control chart Process Control Corrective action Steps measures Purchase Approved supplier Change supplier Time: Unload within Delivery Reject above –15°C 15 mins (-18°C) Storage (frozen) Store < -18°C Thaw and use as fresh if above –12°C, repair freezer Preparation/thawing Time: Controlled thawing Cook immediately or discard if spoilt Storage (chilled) Store 78°C Continue cooking to 78°C. Investigate & rectify Time: 2hrs 60°C – 21°C, Cooling Discard, investigate and rectify 4hrs 21°C – 7°C (USA FDA) Storage (chilled) Store 78°C Continue cooking to 78°C. Investigate & rectify Blast chiller 3°C in 90 mins Discard, repair blast chiller Storage (chilled) Store
