(

(Iso system plus)

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(Environment,Operational Health
and Safety,Food Safety)Management
System based on ISO (9001:
2000,14001: 2004,10002:
2004,19011: 2002),OHSAS 18001:
1999,and HACCP (ISO 22000:
2005)requirements

Environment.
Operational Health and Safety,Food
Safety)
Management System based on ISO
(9001: 2000).
14001: 2004,10002: 2004,19011: 2002)
OHSAS 18001: 1999.
HACCP (ISO 22000: 2005)requirements


$ 290

ISO- Econom

$ 493

ISO- MAX

$ 290
$ 598

HACCP-
Econom
HACCP- MAX

.
.

 )( Setting


.
.


) ( .

() Setting
) ( Hazard type
) (

Hazard probability
)5 (
Hazard severity
)5 (

 )( Database


) ( Preparation
.



.

) ( Aduit

Preparation 2

.


.

 ) Hazard analysis
(
.
.
.
.

 )(Control

.1

)( Critical limit
) (Monitoring
) ( Corrective action

) ( Verification

.2
.3
.4

Principle 1 Hazard
Analysis
Identification

The first step is to

identify potential
:hazards
What they are
Where they come
!from
Hazards can come from anywhere and
foods may enter your establishment
already contaminated!
Essentials of Food Safety & Sanitation: Page(s) 174 175

Food Safety Fundamentals: Page(s) 139 140


Hazard Analysis

Risk and Severity

Risk is the probability that a condition or

.conditions will lead to a hazard
:Risk is influenced by such things as
Type of customers
Type of foods served
Characteristics of organisms
Past outbreaks
Type of food production and
number of meals served
.Extent of worker training
Highly susceptible populations
Essentials of Food Safety & Sanitation: Page(s) 176 178

Food Safety Fundamentals: Page(s) 140 141



Most commonly
used critical
:control points
Cooking
Cooling
Cooling
Reheating
Hot-holding
Reheating
.Cold-holding
Essentials of Food Safety & Sanitation: Page(s) 179 182

Cooking

Cold-holding

CCPs are kill

steps or
control steps
that destroy,
prevent or
slow the
growth of
bacteria.

Food Safety Fundamentals: Page(s) 142 144

Establish Critical Limits

:Critical limits
Are the upper and lower
boundaries for food safety
Should be set for each critical control point
Are set to ensure each critical control point
effectively prevents or controls a hazard
.Should be easy to measure and monitor

Essentials of Food Safety & Sanitation: Page(s) 182 188

Food Safety Fundamentals: Page(s) 145 150



Establishing Procedures to
Monitor CCPs
Monitoring is making
observations and
measurements to
determine whether a
.CCP is under control
Temperature log
Essentials of Food Safety & Sanitation: Page(s) 188 189

Food Safety Fundamentals: Page(s) 150 151



Establish Corrective Action
Step 1:
Determine what went
wrong.

Step 4:
Record corrective
action steps taken.

Step 2:
Choose appropriate
corrective action.
Step 3:
Apply corrective
action to a new
system.
Essentials of Food Safety & Sanitation: Page(s) 189 190

Step 5:
Verify the new
critical limit is being
met in the new
system.
Food Safety Fundamentals: Page(s) 151



Verification Procedures
The verification process consists of two
:phases
:Phase 1
:Verify established critical limits for CCPs will
Prevent a hazard
Eliminate a hazard
Reduce a hazard to acceptable levels

:Phase 2
Verify the overall HACCP plan is working effectively
.Frequently review food flow plans and records
Essentials of Food Safety & Sanitation: Page(s) 190 192

Food Safety Fundamentals: Page(s) 151

Establish Effective Record

Keeping

The HACCP plan should include

:information about

Hazards associated with each CCP and

preventative measures
Food preparation steps with CCPs
noted
Critical limit identification
Monitoring procedures and systems
.Corrective action plans
Essentials of Food Safety & Sanitation: Page(s) 192 194

Food Safety Fundamentals: Page(s) 152




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www.cfsan.fda.

gov
www.fqp.nl/hac
cp
www.haccp.de
www.inspection.
gc.ca
www.fsis.usda.
gov
www.haccp.com
.au

www.food.gov.uk
www.fao.org
www.haccpn

ow.co.uk
www.o
rganichaccp.org
www.fsis.usda.gov
www.haccp-nrm.org
www.afdo.org
www.asq.org



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