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Anonymous users2024-02-07<> Formulating a food safety policy: Clarify the company's food safety goals and commitments to ensure that the importance of food safety is fully recognized and understood. 2.
4.Critical Control Point (CCP) Identification: Identify the critical control point for hazard control, i.e., where the hazard can be controlled and prevented.
5.Determine control measures for CCPs: For each CCP, develop and implement controls that meet food safety standards to control hazards.
6.Establish Documentation Procedures: Establish the necessary documentation procedures to track the implementation and operation of the HACCP system and provide a basis for inspection, verification, and improvement.
7.Implementation monitoring: Each CCP is monitored and recorded to ensure the effectiveness of control measures and the constant level of hygiene.
8.Make corrections and improvements: Establish a correction and improvement plan to ensure continuous improvement and make corrections when necessary.
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Anonymous users2024-02-06Hello, there are two broad categories of applications <>
1. In the procurement of raw materials: 1. Determine the qualified suppliers, review the quality management system of the suppliers, implement the certification system of the suppliers, and strictly review the quality of the raw materials of the suppliers; 2. Clarify the procurement standards of raw materials and control the purchase of raw materials; 3. When storing new raw materials, it is required to be inspected and classified for storage; 4. Clarify the raw material quality reporting and accountability system, and strictly inspect the quality of raw materials. Second, in the processing of raw materials:
1. Discuss the quality inspection system and control the raw material processing technology; 2. Carry out effective classification management of raw materials to ensure that raw materials meet food safety requirements; 3. Formulate clean and hygienic procedures for raw materials, and properly dispose of the residues of raw materials; 4. Establish a sound raw material quality reporting system, and inspect and report the quality of raw materials in strict accordance with the requirements; 5. Clarify the effective shelf life of raw materials, and check the quality and quality of raw materials during the land period; 6. Carry out special inspection of raw materials that may affect the quality of production.
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Anonymous users2024-02-05Hello dear, the applications of HACCP in food raw materials are:1In the process of purchasing food raw materials, the HACCP principle should be adopted to evaluate the quality, safety and traceability of the original materials to ensure the reliable quality of the purchased raw materials; 2.
In the storage process of food raw materials, the HACCP principle should be adopted for safe storage to prevent food raw materials from being contaminated, spoiled, deteriorated, etc.; 3.In the process of processing food raw materials, the principle of HACCP should be adopted to strengthen process control and ensure the safety of food raw materials; 4.In the process of transportation of Weikaihu food raw materials, the HACCP principle should be adopted to strictly inspect the transportation equipment and transportation environment to ensure the safety of food raw materials; 5.
In the process of using food raw materials, the HACCP principle should be adopted to strictly control the amount of food raw materials used to ensure the safety of food raw materials; 6.In the inspection process of food raw materials, the HACCP principle should be adopted and regular inspections should be carried out to ensure the safety of food raw materials.
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Anonymous users2024-02-04Kiss and good evening<>
1. Raw material Li Tong and product management. When purchasing food raw materials, the quality and hygiene pass rate of raw materials, as well as the production and circulation status of the supplier should be considered to ensure the safety of food; 2. Foreseeable risk identification. Hazards and critical links that may be encountered in the food processing process, which require in-depth analysis of these key links and their specific implementations to identify possible risks; 3. Supervision and control measures.
Before the implementation of the HACCP method, a complete food raw material testing system should be established, food data information should be stored and transmitted, and corresponding detection and control technical measures should be organized and implemented to ensure the quality and safety of food raw materials; 4. HACCP raw material tracking. Raw materials that are treated with HACCP need to record the test results of each link, and trace whether these raw materials meet the HACCP standards from each link to the final treatment results.
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Anonymous users2024-02-03Apply the logical order of HACCP.
Formation of the HACCP Working Group.
1 Describe the product.
2. Determine the intended use.
3. Make a flowchart.
4. On-site verification flow chart.
5. List all potential hazards, conduct hazard analysis, and determine control measures.
6. Identify critical control points.
7. Establish critical limits for each critical control point.
8. Establish a monitoring system for each key point.
9. Establish corrective measures in case of possible deviations.
10 Establish corrective actions in case of possible deviations.
Establish a verification program.
11. Establish records and document archives.
Whether there are control measures is Q1
Modify steps, processes, or products No Yes.
Is the control of this step necessary for food safety?
No, it's not CCP
Stop* Whether the step is specifically for elimination or will.
Possible hazards reduced to an acceptable level?
Yes Q2 No identified hazards may produce more pollution than acceptable levels.
Or are these hazards likely to increase to unacceptable levels? Q3 Yes.
Not the CCP stops* later steps will eliminate the identified harm or will.
Are the hazards that could occur reduced to an acceptable level? No Q4
CCP No. Is it CCP
Stop** Proceed to the next hazard analysis.
Acceptable and unacceptable levels are determined based on a comprehensive identification of the CCPS of the HACCP.
Figure 3: HACCP worksheet example.
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