TICAN HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25...
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TICAN HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Food Safety
Tican, 22 November 2010
Gitte Pedersen,Food Safety and Laboratory Manager,Food Safety Department
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Agenda
1. About Tican
2. Experience with HACCP
3. Analysis of Hazards
4. Critical Control Points (CCPs)
5. Pre-requisite Programmes
6. Verifying / Supporting Analyses
7. Challenges
8. Advantages
9. HACCP Team
10. Conclusion
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Local Heart, Global Focus
• TICAN is a modern and globally focused
food company, driven by a strong sense of
regional pride and tradition.
• We export approximately 85% of our
production to 50 countries around the
world. Countries like Australia, Japan,
Germany, the USA and Russia.
Quick Facts
•Our history stretches back to 1928
•346 co-op members and more than 1850 employees
•1.7 million pigs a year
•Turnover 2009/10 4.0 billion DKK
•Located in one of the world’s leading energy sustainable communities
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Tican Group
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Experience with HACCP
• 1998: Specific Danish legislation on HACCP programmes
• 1999-2008: HACCP certification DS3027
• 2002: EU legislation on HACCP programmes
• 2006: BRC certification
• 2007: GRMS certification
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Analysis of Hazards
• Knowledge of all potential hazards at each production step:
- biological
- chemical
- physical
• The hazard analysis is knowledge/science-based
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Critical Control Points (CCPs)
• Identification of CCP based on hazard analysis
• Zero tolerance for faecal contamination of carcasses
Critical limit:
• Zero tolerance for faecal contamination of carcasses
Procedures for monitoring:
• Monitoring of 8 x 22 carcasses per day
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Critical Control Points (CCPs)
• Corrective actions
• If limit has not been met: reinspection of one day’s
production
Verification:
• On-site
• Calibration
• Documentation
Recordkeeping:
• System documentation
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Pre-requisite Programmes
• Sanitation
• Personal hygiene
• Maintenance
• Pest control
• Services
• Training / education
• Production control
• Process control, e.g. chilling
• Calibration
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Verifying / Supporting Analyses
Meat samples:- total count- Coliforms / E.coli- Salmonella
- Listeria- Staph. aureus- Trichinella
Residues kidneys:- 2009: 2862- 2010 (until 1 November): 2591
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Challenges
• Dynamic, pro-active system
• To avoid mainly paper system
• To avoid heavy documentation
• Easy maintenance
• Implementation at all levels of
organisation from employee to
senior management
• HACCP programme to comply with
standards and legislation
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Advantages
• One management control system
• Systematic overview –
ability to see connections
• Exploiting synergies
• General understanding of
the operation as a whole
• Data used more than once
• Correction of deviations ensured
• Prevention of errors
• Multi-disciplinary approach to food safety
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
HACCP Team
• Systematic approach to:
- HACCP programme evaluation,
efficiency, sufficiency
- Flowcharts – changes in production
processes, equipment, etc.
- Verifications / validations
- Legislation
- Certifications
- Recall procedures
- Claims
- Audits
- Education
HACCP – the basis of state safety and quality control in food industry, St. Petersburg, 25 November 2010
Conclusion
• Pro-active, systematic management tool from farm to table