HACCP 인증 구현

소개

    Through the analysis and management of microbiological, biochemical, and physical hazards all throughout the preparation, storage, and delivery of raw materials as well as the production, distribution, and consumption of finished goods, HACCP is a strategic approach that covers food safety. Management's dedication to the HACCP idea is necessary for the success of a HACCP strategy. Top management's steadfast support of HACCP instills in staff a sense of the significance of creating safe food. [HACCP Certification in Dubai](https://www.certvalue.com/haccp-certification-in-dubai/) The following suggestions will enable us to create and manage HACCP methods that work. Even though the emphasis in this article is on the particular applications of HACCP to manufacturing facilities, these recommendations should be implemented as appropriate to each sector of the food industry in question.

프로그램 및 자료 요구 사항

  The HACCP system must be based on a strong foundation of facilities to produce safe food products. Appendix A is a set of typical prerequisite software examples. The circumstances needed to safeguard food while it is in their control must be supplied by each component of the food industry. cGMPs have historically been used to achieve this. These circumstances and actions are currently viewed as fundamental for the creation and use of successful HACCP strategies. The prerequisite program gives the fundamental environmental and operational conditions required for the production of healthful, safe food. Federal, state, and legislation, as well as local regulations, specify many of the conditions and procedures (e.g., cGMPs and Food Code).


  Each HACCP plan's formulation and construction should consider the existence and efficacy of precursor initiatives. All required courses ought to be kept a note of and routinely audited. Programs for qualifications are designed and maintained separately from the HACCP plan. [HACCP Certification in Qatar](https://www.certvalue.com/haccp-certification-in-qatar/) A Proposal, however, may include some elements of a preparatory design. To prevent unanticipated equipment failure and productivity loss, for instance, many companies implement preventative maintenance practices for processing equipment. The routine measurement and servicing of a microwave may be decided by the HACCP team to be a part of the plan's verification activities during the preparation of the HACCP plan. By doing this, you may make sure that any item in the oven has attained the minimum internal temperature required for food safety.

"HACCP"와 "HACCP 시스템"은 어떤 식으로 다른가요?

HACCP is a manufacturing hazard assessment tool that emphasizes risk reduction over end-product verification. The overall food chain, from primary production to final intake, can be affected by this instrument. It is not the same as the HACCP system, a commonly accepted food safety system. The system makes it possible to identify and manage the risks that could emerge during the food production process. HACCP Certification in Mumbai By carefully monitoring and controlling each important control point of the food preparation process, it focuses on avoiding potential dangers. Even though the method was initially based on three principles, it has since undergone numerous revisions and improvements to be made simple and easier to execute. HACCP's original theory has never been altered.

ISO 22000과 HACCP는 다릅니다

For each and every organization, ISO 22000 allows for the creation of a food safety management system by outside expertise, including the deployment and verification of all or some of the system's activities. In addition, ISO 22000 makes reference to industry best practices and Codex Alimentarius's general hygiene recommendations. Together communicating, managing, and upgrading the FSMS by ISO 22000 also requires external communication.

식별된 식품 안전에 대한 각 위험을 분석하기 위해 ISO 22000은 위험 분석을 요구합니다. PRP는 ISO 22000에 따라 기록되어야 합니다.

관리 조치를 두 가지 주요 범주로 구분하고 주요 관리 지점에서 사용하는 조치를 HACCP(CCP)에서 사용합니다. 이러한 아이디어는 PRP(운영 전제 조건 프로그램)로 알려진 일련의 안전 예방 조치를 추가하여 ISO 22000 인스턴스에서 논리적으로 배열됩니다.

운영 PRP의 경우 CCP와 마찬가지로 ISO 22000은 모니터링 시스템과 개선 조치 계획을 요구합니다. oPRP 모니터링 결과와 HACCP 계획에 따라 ISO 22000은 연구와 개선이 필요합니다. 입력 및 출력에 대한 표준, 형식 및 출처의 검토 및 식별도 ISO 22000에 의해 의무화됩니다.

     Here are many challenges that the food industry confronts globally regarding food safety. Multiple types of research and investigations have been conducted to identify the major obstacles to the deployment of HACCP and ISO 22000. As a result, the majority of research has come to the conclusion that one of the biggest barriers to the adoption of an efficient and long-lasting FSMS is a lack of understanding of HACCP and other food safety management system processes

HACCP FIVE 원칙

 PRINCIPLE 1: Performing a danger analysis is the first premise. Plants identify the risks to food security during this phase and identify preventive methods to control these risks.

PRINCIPLE 2:  Identifying critical control points is the second principle. HACCP Certification in Chennai A critical control point (CCP) is a phase in the preparation of foods where actions are taken to prevent, eliminate, or minimize the risk to a level suitable for food safety.

원칙 3: 각 필수 제어 지점에 대한 임계 한계를 구성합니다. 생리적, 미생물 또는 독성 위험은 임계점으로 알려진 특정 값에서 제어되어야 합니다. CCP는 안전한 식품과 안전하지 않은 식품을 구별하는 동시에 위험을 예방, 제거 또는 편안한 수준으로 줄입니다. 특히 임계 한계는 일반적으로 과학적 발견을 기반으로 한 숫자의 형태를 취합니다.

원칙 4: 중요한 제어 지점 모니터링에 대한 요구 사항에 동의합니다. 각각의 중요한 제어 지점에서 프로세스를 제어하고 위험도 제어하려면 식품 생산 프로세스를 규제해야 합니다. 모니터링 절차에는 온도 측정, 육안 검사, 시간 기록 등이 포함됩니다. 각 프로세스는 평가되어야 하며 FSIS는 모니터링 기간이 항상 HACCP 계획에 표시되어야 한다고 규정합니다.

원칙 5: 수정 사항을 적용합니다. HACCP Certification in Singapore 모니터링 단계에서 편차가 발견되면 위협을 중지하기 위해 필요한 변경을 수행해야 합니다. 통제 조치는 건강에 해로운 손상된 제품이 시장에 나오지 않도록 합니다.