ISO 22000 & HACCP Food Safety Management System Auditor Presentation Kit - PowerPoint PPT Presentation

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ISO 22000 & HACCP Food Safety Management System Auditor Presentation Kit

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ISO 22000 awareness and auditor power point presentation provides Overview of iso 22000 HACCP, Food safety hazards and analysis, iso 22000 requirements in detail, HACCP documentations and Implementation steps. – PowerPoint PPT presentation

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Title: 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
2
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.

3
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

4
HACCP IDETIFIES HAZARDS
5
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
3
4.
INDENDED USE
FLOW DIAGRAMS
5.
6
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.

7
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

8
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

9
CONCLUSION
  • LET US BE OPTIMISTIC
  • WE CAN DO THIS
  • WE MUST DO THIS
  • OTHERWISE
  • HACCP WILL BE . . . . . .
  • HAVE A CUP OF COFFEE AND PRAY
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