A while back (okay, months ago), we looked at a brief overview of HACCP and then more in-depth at the Five Preliminary Tasks that need to be accomplished before you can develop a HACCP Plan.
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), which developed the seven HACCP principles, was established in 1988 and has as members officials from several federal agencies which include the Food and Drug Administration, the Centers for Disease Control and Prevention, the Food Safety Inspection Service, the Agricultural Research Service, the National Marine Fisheries Service, and the U.S. Army. The NACMCF also has national experts from academia, state government, consumer groups, and the food industry.
The purpose of a hazard analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard.
This week, we look at HACCP Principle 1: Conduct a Hazard Analysis.
TTFN, Fred.
Quote of the week: "In a time of universal deceit, telling the truth is a revolutionary act." - George Orwell (pen name of Eric Arthur Blair, English writer and journalist, 1903 – 1950)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment