Implementing HACCP for GFSI
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Transcript of Implementing HACCP for GFSI
Implementation of HACCP for GFSI Schemes
Sonia Akbarzadeh, Msc, Eng.Founder & Partner
Food Industry Consulting, Inc.
Gary NowackiCEOTraceGains
Sonia AkbarzadehFounder & PartnerFood Industry Consulting, Inc.
Implementation of HACCP for
GFSI Schemes
Presented by: Sonia Akbarzadeh Msc, Eng.
Food Safety Consultant
HACCP for GFSI Schemes
GMPs in place Implementing Employees training Controlling hazards:
Personal Operations Environment
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HACCP for GFSI Schemes
HACCP PlanDetermine all HazardsHazards controlled by GMPsHazards not controlled by the operatorHazards not controlled by GMPs
New procedureNew MachineNew method
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HACCP for GFSI Schemes
CCP’s Critical hazards Critical health issueFood safety impact
EliminateReduceAcceptable levelCorrective actions
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HACCP for GFSI Schemes
Birth of HACCP in 1959NASA Pillsbury to produce meals for astronautsFree from:
PathogensToxins Chemical Physical
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HACCP for GFSI Schemes
Development of HACCP plans:
Risk based Fundamental requirement of GFSI
schemes Compliance with FSMA, CFIA
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HACCP for GFSI SchemesSuccessful HACCP planComprehensive knowledge:Incoming materials & country of originAll products Food safety characteristicsProcessesTreatmentsPackaging methodsShelf lifeStorage conditionsIntended use
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HACCP for GFSI SchemesSuccessful HACCP planAll areas of the plantStoragesEmployee restroomsLunch areasHand washing stationsChemical rooms Movement of people, ingredients, packaging
materials, chemicals, wastes, processing aids, allergens & finished product
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HACCP for GFSI SchemesSystematic gathering information & analysis1. Assemble HACCP Team2. Describe Product3. Identify Intended Use4. Construct Flow Diagram5. On-site Confirmation of Flow Diagram6. Principle 1: Conduct a Hazard Analysis7. Principle 2: Determine the Critical Control Points (CCP)8. Principle 3: Establish Critical Limits9. Principle 4: Establish Monitoring Procedures10. Principle 5: Establish Corrective Actions11. Principle 6: Establish Verification Procedures12. Principle 7: Establish Record-keeping and Documentation
Procedures9
HACCP for GFSI Schemes
First step is assembling HACCP Team
Assign a HACCP Leader HACCP training certificate & experience in the
fieldInclude managers of different departments Consultant as a secondary memberHACCP team training
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HACCP for GFSI Schemes
Step 2- Product DescriptionRelevant safety informationFinished products recipesIngredientsProcessing aidsPackaging materialList exporting countriesAllergens Restricted ingredients Country of originVulnerable ingredients 11
HACCP for GFSI SchemesStep 3- Identify the intended use of finished
products by customers RetailFood serviceFurther processingGeneral publicVulnerable population Will the food be heated by the consumerWill there likely be leftovers
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HACCP for GFSI SchemesStep 4- Construct a Process flow diagramReceiving ingredients Packaging materialsStorage of ingredients Process steps Process step numbersRecycle and rework products Introduction of packaging materials Introduction of air, water & steamCCP’s Outsourced processes & subcontracted workProcess parameters Potential for delay Finished products Intermediate/semi-processed products, by-products Low/high-care/high-risk area segregation 13
HACCP for GFSI Schemes
Step 5 -Verify flow diagram:
Verified by the HACCP teamAll shiftsSign and date the flowchart
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HACCP for GFSI Schemes
Step 6 Principle 1: Conduct hazard analysisListing all potential hazards for Ingredients,
packaging materials, processing aids & process steps, process flow & site mapPotential biological hazards Potential chemical hazards Potential physical hazards AllergensIrradiation 15
HACCP for GFSI Schemes
Risk Assessment
Each identified hazard likelihood of occurrence Severity Risk level
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HACCP for GFSI SchemesStep 7 _ Second Principle CCPs IdentificationMethodProcedureCritical hazard prevented, eliminated or
reduced to acceptable levelsDecision tree
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HACCP for GFSI Schemes
Step 8- Third Principle- CCP Critical limitsSeparate safe from unsafe products Maximum or minimum valueControl potential hazards To prevent, eliminate or reduce
physical, chemical & biological hazards
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HACCP for GFSI Schemes
Step 9- Fourth principle-Monitoring Procedures Observations MeasurementsWhat should be monitoredHow it should be monitoredFrequency Who
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HACCP for GFSI Schemes
Step 10- Fifth Principle- Corrective Actions
Deviations from the established critical limits
Prevent unsafe foods from reaching consumers
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HACCP for GFSI Schemes
Step 11- Sixth principle- Verification ProceduresMethodsProcedures Tests ObservationEmployee Interview
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HACCP for GFSI Schemes
Step 12, Seventh Principle RecordKeeping Records must be accurate Reflect the processDocument deviations Corrective actionsLogsForms Real-time data 22
HACCP for GFSI Schemes
Validation
Initial validationCollecting ,evaluating scientific & technical infoConducting validation studiesReviewing regulations
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HACCP for GFSI Schemes
Validation Annual validation Food safety incidentsRate & type of customer complaints Various auditsInternal inspections Deviation logRevalidation upon any changes
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HACCP for GFSI SchemesHACCP References The latest scientific literatureHistorical & known hazardsRelevant codes of practiceIndustry expertsGeneric modelsFood processor organizationsInformation from suppliersCustomer requirements 25
For more info please visit us:
www.food-industry.ca
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Gary [email protected]
720-465-9400www.tracegains.com
Sonia [email protected]
888-406-5554www.food-industry.ca