ISO 22000 & HACCP Food Safety Management System Auditor Presentation Kit

1
HACCP / ISO22000-2005
Awareness and Auditor
Product Code C105
Price 240 USD
www.globalmanagergroup.com
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H A C C P

• ? HACCP IS AN ACRONYM FOR
• HAZARD ANALYSIS CRITICAL CONTROL POINT.
• PREVENTATIVE SYSTEM FOR FOOD SAFETY.
• HACCP IS
• ? NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO
• MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS.
• ? A MANAGEMENT TOOL USED TO PROTECT THE
• FOOD SUPPLY CHAIN AND PRODUCTION PROCESS
  AGAINST MICROBIOLOGICAL, CEHMICAL AND OTHER
  PHYSICAL HAZARDS CONTAMINATION.

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WHY HACCP ?

• LEGISLATION AND REGULATORY ORGANISATIONS
  RECOMMEND OR DEMAND IT
• CUSTOMERS REQUIRE IT
• CONSUMERS EXPECT SAFE FOOD
• IT PROVIDES
• SELF CONFIDENCE
• ASSURANCE
• BRAND PROTECTION
• IT IS VERIFIABLE AND AUDITABLE
• IT PRODUCES EVIDENCE (ASSURANCE) WHICH CAN BE
  USED IN LITIGATION
• IT IS RECOGNISED BY INSURANCE COMPANIES

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HACCP IDETIFIES HAZARDS
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DIAGRAM -1

• LOGIC SEQUENCE FOR APPLICATION OF HACCP
• (ISO 2200 2005)
• THE 12 STEPS

ASSEMBLE THE FOOD SAFETYTEAM
1.
PRODUCT CHARACTERISTICS
2.
THE SEVEN (7) HACCP PRINCIPLES
DESCRIPTION OF PROCESS STEPS AND CONTROL MEASURS
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4.
INDENDED USE
FLOW DIAGRAMS
5.
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STEPS FOR INSTALLATION OF ISO 22000 ( TOTAL
CONSULTANCY PROCESS OF 3 TO 4 MONTHS)

• Conduct awareness programmer (top middle
  bottom level).
• Form a task force for documentation
• Micro level survey and hazard analysis
• Preparation of HACCP Plan and documentation
• Establish critical limits, implementation train
  all personnel in the use of procedures formats.
• Train internal auditors.
• Assess the system through first internal audit.
• Take corrective actions apply for certification.
• Assess the system through second round of
  internal audit.
• Take actions on suggestions given in 2nd round
  of audit.
• Final audit by certifying body.

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ISO 22000 IS NOT FOR THOSE

• Who hate documentation
• Who resist assessment / audit
• Who hang on to their own ways of working
• Who has built strong walls / compartments
• Who Identify a PROBLEM in Every SOLUTION
• Who treat temporary solution As PERMANENT ONE
• Whom WHO IS WRONG is more important than WHAT
  IS WRONG
• Whom RESULTS Are more important than
  PROCESSES
• Whom TEAM WORK means YES master

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SUMMARY

• ? HACCP IS A SYSTEMATIC APPROACH
• ? ANALYZE HAZARDS
• ? DETERMINE CRITICAL POINTS
• ? DETERMINE CONTROL PROCEDURE
• ? HACCP FOCUSES RESOURCES ON PROBLEM
  AREAS
• ? INDUSTRY INPUT IS ESSENTIAL
• ? TRAINING IS ESSENTIAL
• ? EXPANDED USE OF HACCP IN FOOD INDUSTRY

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CONCLUSION

• LET US BE OPTIMISTIC
• WE CAN DO THIS
• WE MUST DO THIS
• OTHERWISE
• HACCP WILL BE . . . . . .
• HAVE A CUP OF COFFEE AND PRAY