(Iso system plus)http:// www. isosystemplus. com/
(Environment,Operational Health and Safety,Food Safety)Management
System based on ISO (9001: 2000,14001: 2004,10002: 2004,19011:
2002),OHSAS 18001: 1999,and HACCP (ISO 22000: 2005)requirements
Environment.Operational Health and Safety,Food Safety)Management
System based on ISO (9001: 2000).14001: 2004,10002: 2004,19011:
2002)OHSAS 18001: 1999.HACCP (ISO 22000: 2005)requirements
. . .
(Setting ) . . ( ) .
(Setting ) ( Hazard type ) ( ) Hazard probability (5 )Hazard
severity (5 )
Principle 1 Hazard AnalysisIdentification The first step is to
identify potential hazards:What they are Where they come from!
Hazard AnalysisRisk and Severity Risk is the probability that a
condition or conditions will lead to a hazard.Risk is influenced by
such things as:Type of customersType of foods servedCharacteristics
of organismsPast outbreaksType of food production and number of
meals servedExtent of worker training.
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Most commonly used critical control points: Cooking Cooling
Reheating Hot-holding Cold-holding.CCPs are kill steps or control
steps that destroy, prevent or slow the growth of bacteria.
Establish Critical LimitsCritical limits:Are the upper and lower
boundaries for food safetyShould be set for each critical control
pointAre set to ensure each critical control point effectively
prevents or controls a hazardShould be easy to measure and
monitor.
Establishing Procedures to Monitor CCPsMonitoring is making
observations and measurements to determine whether a CCP is under
control.
Establish Corrective Action
Verification Procedures The verification process consists of two
phases:Phase 1:Verify established critical limits for CCPs will:
Prevent a hazard Eliminate a hazard Reduce a hazard to acceptable
levelsPhase 2:Verify the overall HACCP plan is working
effectivelyFrequently review food flow plans and records.
Establish Effective Record KeepingThe HACCP plan should include
information about:Hazards associated with each CCP and preventative
measuresFood preparation steps with CCPs notedCritical limit
identificationMonitoring procedures and systemsCorrective action
plans.
