Examples of Some Procedures ISO 22000

Examples of Some Procedures ISO 22000
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Chapter 11
Appendices
1 -Test and Evaluation Forms....................................................................................... 2 -Prerequisite Programs............................................................................................... 3 -Sanitation Standard Operating Procedures 4 -Glossary (SSOP)..................................................of Terms..................................................................................................... 5 -HACCP: Origins...................................................................................................... 6 -Common Hazards Found in Retail 1.What does the Establishments.................................................. 7 -Growth Rate of acronym Microorganisms HACCP stand at Different -HACCP 8 Temperatures.................................... for? Hazard Analysis Plans*.........................................................................................................
43 47 48 52 54 55 57 60
Appendix 1 Test and Evaluation Forms
http://www.scribd.com/doc/11595323/Examples-of-Some-Procedures-ISO-22000 (1 of 25)08-04-12 12:07:22 AM
and Critical Control Cold Points DeliPotato Hot 2.Which of the Salad DeliVegetable Meat following Beef Soup PreparationPackaged statement(s) is/ BakeryChocolate Thetrue? Ground Beef _____ HACCP are regulation Cookies Chip definesis intended for critical physical,Fresh _____ HACCP limitfood ProduceLettuce as the safety biological, oronly. is to Pointintended for is _____prevent, maximum orHACCP chemical Dairy/ food safety and eliminate, hazardfood or intendedfood minimumbe controlled value reduce identifiedtofor EggsEggs mustansafety, high to high quality. acceptable SeafoodFresh a atwhichHACCP is asafety hazard. Critical Control level the occurrence Fish quality, and intended for food Vacuumof the nutrition. safety only. Packaged 6.Principle 4 Process Flow FoodHam 3.Principle 1 Establish Diagram..........................................................................................61 Hazard Analysis and Monitoring a Conduct State what the CCP....................................................................................70 Procedures. Hazard Analysis. Critical is and Limits, principlewhat theMonitoring, and State Corrective giveprinciple is and its regulation States: EstablishVerification and Record Actions............................................93 definition. give its regulation Keeping.......................................................................102 CCPStates: of a monitoring results States: Conduct HACCP Plan definition. requirements. to Establishhazards monitoring hazard analysis. Summary......................................................................................109 systems. cant Establish process effective record- of adjustoccur and Preparethelist9 -Lot Identification/ a procedures fora Monitoring1.SSOP Records Coding.......................................................................................119 keeping process stepsandtheis 10 in maintain describe the using control. employee theand plannedCCPsignifi- -Final HACCP procedures 2.HACCP Plan a preventative is under where that Thesequence regulation Plan.................................................................................................120 of 11defines a and Management Plan observations or to document thereassessments control 3.Operating and training food -Emergency tion. property measures. measurements to that HACCPcause a produce as safety hazardan of Critical Example.................................................................122 records may assess whether accurate record any biological, for Limits food to be future use 10.Whatchemical, orin areunsafe for three categories physical 7.Principle 5 verifica4.Principle 2 human of hazards? consumption. Critical Biological *Establish These are Corrective Points. Control Actions. exampleshazards the Chemical State what the State the only for what illustrativeprinciple and purposes associated with Physical for principle is is and each specific only. The potentialof givecase. its regulation these give its regulation type type States: Establish States: Identify hazards identified definition. definition. products. Your corrective Critical may notdeviation to athe action 11.Why domay be from you response be when beControl Points taken an think the established different HACCP? Control A Critical
monitoringtheis Point in (CCP) government(CCP)at which The critical limit. regulation process indicatescorrective be that there agencies defined Retail A (FDAoccurs. definesprocess. a control Since it is as can tion prevented, point, step, and, as a is as is a failure and USDA) applied or are action deviation be Retail Grocerys eliminated, 42 it should in a procedureafood-safety emphasizing reduced toor procedures to critical result, responsibilitybe to meeta to Grocerys food food followedhazardacan be such provideprerogative to a when safe limit. acceptable levels. devia- the responsibility can of 6 design broadly, 8.Principle acceptableand 5.Principle 3 quality, to the consuming the Establishbe met Establish implement satisfaction of public. Verificationmeans by which Critical Limits regulatory The HACCP StateEach what the what State the Procedures. for systemagencies and isfood logical, principleais principle Critical Control is and, more scientific approach and whatregulation give its it production. Point. Establish States:definition. Establish States: to controlling safety entails. procedures to problems 12.Is critical limits for the fied in verify CCP. that preventative United States the Simply stated, the HACCP system is the HACCP team only measures working correctly. No. Canada expected way associated country usingit is with needs to toare and Europe identiwork. eachverify HACCP? HACCP that the using HACCP. system is working the 13.Why are the prerequisite 9.Principle 7 programs Establish prerequisite The Recordnecessary for a Keeping programs State what good HACCP the Procedures. provide: principle program?is andthe Guidelines in what Personnel, areas of the and sils, records should Buildings and and Production ing, packing, or include. Facilities, Process Control to holding food for Equipment andsafe provide a human Utenpractice Written for consumption. manufacturprocedures for cleaning the 44 Clear identification equipment. of the product and the process for Minimization which the HACCP ofis designed. Critical Control Points.
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anthonycharlesa Is it possible for me to get a copy of this. Would really be helpful to me. If possible, my email is mvienna@ymail.com. Thank you 11 / 12 / 2011
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can i get a copy at shalinisingh032@gmail.com 08 / 14 / 2011
ggkkggouame I would like this book too. how to do? ggkkouame@yahoo.fr 07 / 15 / 2011
zahiryahya1 I like this book, could u pls email to me zahir_jmg@yahoo.com 10 / 05 / 2010
Mapycha Great book, Could you do me a favor for sending me the book to my email to: mapycha@yahoo.com? :) Thanks 06 / 21 / 2010
kldhassani will you please tell me how i can download this file> i am very interested. thanks and best regrds 12 / 05 / 2009
zazazazaza63 Could you please tell me where i can get the electronic file of the iso 22000 sample of all system? Thanks my e mail -manemad@hotmail.com 08 / 13 / 2009
khaledk76 Could you please tell me how i can get this file ?or if you can send it as attachment file to khaledk76@msn.com ? PLS THANKS 06 / 02 / 2009 Show More
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Sanitation Standard Operating Procedures (SSOP) Common Hazards Found in Retail Establishments Growth Rate of Microorganisms at Different Temperatures
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Examples of Some Procedures ISO 22000

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Appendix 1 Test and Evaluation Forms

http://www.scribd.com/doc/11595323/Examples-of-Some-Procedures-ISO-22000 (1 of 25)08-04-12 12:07:22 AM