HACCP / ISO:22000-2005

Awareness and Auditor

Product Code: C105

Price: 240 USD

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 HACCP
HACCP IS AN ACRONYM FOR:
HAZARD ANALYSIS CRITICAL CONTROL POINT.
PREVENTATIVE SYSTEM FOR FOOD SAFETY.

HACCP IS
NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO
MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS.
A MANAGEMENT TOOL USED TO PROTECT THE
FOOD SUPPLY CHAIN AND PRODUCTION PROCESS
AGAINST MICROBIOLOGICAL, CEHMICAL AND
OTHER PHYSICAL HAZARDS CONTAMINATION.
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 WHY HACCP ?
LEGISLATION AND REGULATORY ORGANISATIONS
RECOMMEND OR DEMAND IT
CUSTOMERS REQUIRE IT
CONSUMERS EXPECT SAFE FOOD
IT PROVIDES
SELF CONFIDENCE
ASSURANCE
BRAND PROTECTION
IT IS VERIFIABLE AND AUDITABLE
IT PRODUCES EVIDENCE (ASSURANCE) WHICH CAN BE
USED IN LITIGATION
IT IS RECOGNISED BY INSURANCE COMPANIES

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 HACCP IDETIFIES HAZARDS
POTENTIAL CONTAMINATION / DAMAGE
ANALYSIS

BIOLOGICAL CHEMCIAL PHYSICAL

RAW STORAGE PREPARATION

MATERIAL

DISTRIBUTION PACKAGING PROCESSING

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 DIAGRAM -1
LOGIC SEQUENCE FOR APPLICATION OF HACCP
(ISO 2200 : 2005)
THE 12 STEPS
1. ASSEMBLE THE FOOD SAFETYTEAM

2. PRODUCT CHARACTERISTICS

DESCRIPTION OF PROCESS STEPS AND THE

3 SEVEN
CONTROL MEASURS
(7) HACCP
PRINCIPLES
4. INDENDED USE

5. FLOW DIAGRAMS

A
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 STEPS FOR INSTALLATION OF ISO 22000
( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS)

Conduct awareness programmer (top + middle + bottom

level).
Form a task force for documentation
Micro level survey and hazard analysis
Preparation of HACCP Plan and documentation
Establish critical limits, implementation & train all
personnel in the use of procedures & formats.
Train internal auditors.
Assess the system through first internal audit.
Take corrective actions apply for certification.
Assess the system through second round of internal audit.
Take actions on suggestions given in 2nd round of audit.
Final audit by certifying body.

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 ISO : 22000 IS NOT FOR THOSE
Who hate documentation

Who resist assessment / audit

Who hang on to their own ways of working

Who has built strong walls / compartments

Who Identify a PROBLEM in Every SOLUTION

Who treat temporary solution As PERMANENT ONE

Whom WHO IS WRONG is more important than WHAT IS

WRONG
Whom RESULTS Are more important than PROCESSES

Whom TEAM WORK means YES master

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 SUMMARY
HACCP IS A SYSTEMATIC APPROACH
ANALYZE HAZARDS
DETERMINE CRITICAL POINTS
DETERMINE CONTROL PROCEDURE

HACCP FOCUSES RESOURCES ON

PROBLEM AREAS

INDUSTRY INPUT IS ESSENTIAL

TRAINING IS ESSENTIAL

EXPANDED USE OF HACCP IN FOOD

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 CONCLUSION

LET US BE OPTIMISTIC
WE CAN DO THIS
WE MUST DO THIS
OTHERWISE

HACCP WILL BE . . . . . .
HAVE A CUP OF COFFEE AND PRAY

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Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405