1 / 9

ISO 22000 Training

ISO 22000 awareness and auditor power point presentation provides Overview of iso 22000 HACCP, Food safety hazards and analysis, iso 22000 requirements in detail, HACCP documentations and Implementation steps.

isoconsultant
Télécharger la présentation

ISO 22000 Training

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. HACCP / ISO:22000-2005 Awareness and Auditor Product Code: C105 Price: 240 USD www.globalmanagergroup.com

  2. H A C C P  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.

  3. 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

  4. POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING HACCP IDETIFIES HAZARDS

  5. A DIAGRAM -1 LOGIC SEQUENCE FOR APPLICATION OF HACCP (ISO 2200 : 2005) THE 12 STEPS ASSEMBLE THE FOOD SAFETYTEAM 1. PRODUCT CHARACTERISTICS 2. THE SEVEN (7) HACCP PRINCIPLES DESCRIPTION OF PROCESS STEPS AND CONTROL MEASURS 3 INDENDED USE 4. FLOW DIAGRAMS 5.

  6. 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.

  7. 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

  8. 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 INDUSTRY

  9. CONCLUSION LET US BE OPTIMISTIC WE CAN DO THIS WE MUST DO THIS OTHERWISE HACCP WILL BE . . . . . . “HAVE A CUP OF COFFEE AND PRAY”

More Related