Therefore, we evaluated a sample of self-monitoring plans drawn up by just as many food companies located in the LHA territory of Foggia.
The HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food. If the hazard analysis is not done correctly and the hazards warranting control within the HACCP system are not identified, the plan will not be effective regardless of how well it is followed.
In this manner, different self-monitoring plans were evaluated using these four profiles; a score was determined and for each profile. During this stage, the HACCP team reviews the ingredients used in the product, the activities conducted at each step in the process and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers of the product.It is important when applying HACCP to be flexible where appropriate, given the context of the application taking into account the nature and the size of the operation. Consideration of the likely occurrence is usually based upon a combination of experience, epidemiological data, and information in the technical literature. Principle 5: Establish corrective actions. The focus of the group on reduction of human error should bring these areas into acceptable RPN range by decreasing the occurrence or severity of the failures, or by increasing the likelihood of detection of the failure. As an example of the improvements made after these measures are all in place, a new assessment is made and the severity score for the amount of cookies over or undercounted into a case is now found to be 4 and the frequency-of-occurrence score is now 2. Considerations of severity e. Once hazards associated with the product have been identified, a table can be used to assess the likelihood of each hazard occurring and its level of harm to the consumer. Specific training activities should include working instructions and procedures that outline the tasks of employees monitoring each CCP. The HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food. The following guidelines will facilitate the development and implementation of effective HACCP plans. Prerequisite Programs The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.
Control Measure: Any action or activity that can be used to prevent, eliminate or reduce a significant hazard. HACCP procedures should be documented.
Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Also, a simple schematic of the facility is often useful in understanding and evaluating product and process flow.
In this case, the most critical hazards would be the physical contamination from metal pieces and biological growth in the product or ingredients that can cause illness. The team breaks down the process into fundamental components to detect all potential failures at each component.