#HACCP

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#HACCP Training with example Part 4️⃣ #Allergens 🥚🥛and #Non_Allergens🥩🐄Risk Assessment    • Meat, Milk and Egg detailed Risk Asse...  
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Part Four :    • Meat, Milk and Egg detailed Risk Asse...  
Allergens 🥚🥛and Non Allergens🍖🥩🐄Risk Assessment

Hi all ;
In this video we are describing the rest of the example of Orange Juice , starting the Risk Assessment

HACCP Principle 1 : Conducting Hazard Analysis
1- Hazard analysis is conducted in line with each flow diagram to determine which hazards need to be controlled, the degree of control required, and which combination of controls are required to ensure food safety.
2- Hazard analysis starts with appropriate reference material: -
a) External information, including epidemiological and other food safety related data
b) Information from the food chain on food safety hazards that may be of relevance for the food safety of the end product
c) Experience
3- Hazard analysis is done on each step of the process flow by: -
1. Identifications of a physical, chemical, biological, or radiological hazard
2. The specific detail of the hazard
3. A quantitative scoring that captures both the severity and likelihood of occurrence
4. The application of the decision tree where required to further determine an appropriate category of control

The HACCP Team from the following Departments:
1- Top Management
2- Quality Assurance / Quality Control / Food Safety / Laboratory under the Umbrella of Quality Management
3- Production Department
4- Maintenance / Engineering Department
5- Purchasing / Procurement Department
6- Logistics and Warehouses Department
7- Sales Department


Risk Assessment Control Measure Example
• From 1 – 4 = Low Risk
• From 5 – 10 = Med Risk
• From 12 – 25 = High Risk
Important Definitions
1. Hazard : A physical, chemical, biological, or radiological agent in, or condition of, foodstuffs with the potential to adversely affect health or business.
2. Physical hazard : A hazard originating from foreign material .
3. Biological hazard : A hazard derived from viral, parasitic, bacterial or fungal origin.
4. Chemical hazard : A hazard originating from a substance that could cause injury or illness.
5. Radiological hazard : A hazard originating from sources of radiation
6. Allergen hazard : A hazard originating from sources of Allergen Food Ingredients
7. Non Halal Raw Materials Hazard are very significant in HALAL companies
8. Hazard analysis : The process of collecting and evaluating information on hazards and conditions leading to their presence and/or growth, to decide which are significant to food safety.
9. Risk assessment: A structured evaluation of the hazard in terms of its severity and likelihood of its occurrence.


by simplyfoodea channel

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