HACCP Articles
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Difference between a HACCP certification course and a HACCP training course
A HACCP training course mainly deals with basic food handling practices, principles of HACCP, how to make and implement a HACCP plan, and related requirements for a HACCP system. A HACCP certification course is a program that contains modules to prepare food handlers for a certification audit. Digital software can be used to ensure the successful implementation of a HACCP plan The Hazard ...
By FoodDocs
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The History of HACCP - Timeline & Facts
The HACCP program was first built to create crumb- and pathogen-free foods for astronauts who will be traveling to space. HACCP was created to address food safety hazards in a food business and prevent the spread of foodborne illnesses. AI-powered HACCP plan builder has started revolutionizing the food industry and implementation of HACCP. Creating a HACCP plan isn't an easy task. It is ...
By FoodDocs
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What is HACCP?
Hazard Analysis and Critical Control Points (HACCP, for short) is defined by the US Food and Drug Administration as a “management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. A HACCP plan is ...
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What is HACCP training?
A HACCP training is a type of learning program that aims to educate food safety managers and related handlers about the significance of HACCP as well as its implementation. HACCP training programs can be conducted and availed as in-person services or online courses. HACCP training programs ensure that employees know about HACCP and prevent food safety hazards from causing food safety concerns ...
By FoodDocs
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HACCP training online
HACCP training online is a learning tool used to teach food handlers about the importance, principles, and implementation of the state-of-the-art approach of the HACCP food safety program through an online platform. HACCP training online, self-paced course programs gives you the advantage of doing the program at your speed. HACCP training is an essential tool for food management professionals ...
By FoodDocs
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HACCP 101: What Food Manufacturers Need To Know
Stewart and Michael Parnell may not be household names in the celebrity sense, but ask the average quality professional who they are and it’s a safe bet that you will get the right answer. Not for their commitment to product quality, sadly, more that these two people are the face of one of the most egregious episodes in food safety history. It’s been over 10 years since the ...
By EtQ, LLC
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Water Distribution System Audit
In April 2007, a site survey of a spa outside of Paris, France, was jointly performed by LuminUltra Technologies Ltd. and AQUA-tools. The spa utilizes untreated mineral water (from ground wells) in its daily operation. The source water is distributed to 40+ stations for therapeutic purposes. One week prior to the site audit, two stations had tested positive for pathogenic organisms in the ...
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Water management miracle
Eighteen months ago, the Townsends plant in Pittsboro, N.C., was placed in a very difficult position. The plant was severely handicapped from a lack of water and its ability to dispose of its waste process water; therefore, the plant wasn’t processing as many birds as Townsends wanted. Many plant employees feared their plant would close. “It had been an escalating problem, especially ...
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The History of HACCP: A Space Expedition
Food safety is incredibly important for food processors, one wrong move or lapse in protocol could lead to hundreds of people getting sick. A foodborne illness outbreak could result in financial and legal ruin for a business. That’s why since the 1960s, food processors have relied on the seven principles of Hazard Analysis Critical Control Points, or HACCP for short, to develop their safety ...
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A comparative perspective of US and UK thinking on e-coli reactivation in digestion and dewatering
Since 2003 a number of WWTPs have observed elevation of E Coli densities following dewatering of digested sludge by high solids centrifuges, mainly in the US. A recent study by WERF shows that this applies to 4 out of 7 facilities studied in detail. A review of all the literature shows that the phenomenon occurs in 31 out of 33 facilities and includes those with thermophilic digestion or ...
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What is the purpose of establishing a critical limit in a HACCP plan?
A critical limit is a range of maximum and minimum values used as a reference in controlling a critical control point (CCP) to reduce or eliminate any potential hazard. Critical limits must be measurable, observable, and can be monitored during the actual operations for the control of food safety. Establishing a critical limit is based on the identified potential hazard and CCPs of your HACCP ...
By FoodDocs
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Food safety issues in the irradiation of foods
Food safety issues have become the most important focus in the field of nutrition today. After the discovery of X-rays and radioactivity, researchers found that exposure of foods to this radiation could kill some of the bacteria in it. Food irradiation is an additional method to increase the safety of foods. The objectives of this work are to study the safety aspects of the irradiation of foods, ...
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Potential Cleanroom Sampling Points per Annex 1 Draft
In part 4 of our part 5 blog series on Annex 1 Quality Risk Management, we discuss cleanroom sampling points. Definition of potential sampling points Sample points include particle counters and microbial monitors. Identification of critical areas by HACCP analysis and process understanding Choose points within the critical areas according to defined criteria When performed this way, you ...
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The role of process water in pathogen reduction
The USDA’s Pathogen Reduction/Hazard Analysis and Critical Control Point (HACCP) rule in July of 1996 required all meat and poultry slaughter plants to adopt a system of process controls to prevent food safety hazards. It contained four components: standard operating procedures (SOPs) for sanitation, HACCP plans, generic E. coli testing and Salmonella performance standards. With the ...
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Icelandic experience with water safety plans
The aim of this study was to investigate accumulated experience with water safety plans in one of the first countries to adopt systematic preventive management for drinking-water safety. Water utilities in Iceland have had a legal obligation since 1995 to implement a systematic preventive approach to secure safety of drinking water and protect public health. The water utilities responded by ...
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Three Predictions for the New Normal
As restaurants and retailers begin reopening across the country, we have been reflecting on how our “new normal” in a pandemic-wary world will change the ways in which our food service and retail customers act. For our typical users, who are focused on facilities maintenance, energy consumption, or food safety and product quality, three themes are surfacing: Less tolerance for ...
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ISO/IEC 17020 accreditation of Gauteng Veterinary Services: a systems approach towards managing food safety in South Africa
Consumers worldwide demand safe food that is produced in facilities that meet high quality and safety standards. There has been an evolution in legislative control regarding the safe processing of meat in South Africa. Legislation has been amended in order to strengthen government control of safe meat production. Abattoirs are legally compelled to implement the hygiene management system (HMS), a ...
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Food safety - in everyone’s interests
In the UK today, there had never been such intense scrutiny of the food we eat, where it came from, how it got there, how it was packaged, prepared, cooked and presented. Everyone wants to know- the whole supply chain, the press, and especially the consumer. Concerns for food safety, and increasingly food security, have resulted in legal action on a scale not previously seen. Recent headlines ...
By IMSM Ltd
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Water Reuse and Pathogen Reduction Part of the Solution or Part of the Problem?
The Role of Process Water in Pathogen Reduction The USDA’s Pathogen Reduction/Hazard Analysis and Critical Control Point (HACCP) rule in July of 1996 required all meat and poultry slaughter plants to adopt a system of process controls to prevent food safety hazards. It contained four components: standard operating procedures (SOPs) for sanitation, HACCP plans, generic E. coli testing and ...
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Operating boundaries of full-scale advanced water reuse treatment plants: many lessons learned from pilot plant experience
Three Advanced Water Treatment Plants (AWTP) have recently been built in South East Queensland as part of the Western Corridor Recycled Water Project (WCRWP) producing Purified Recycled Water from secondary treated waste water for the purpose of indirect potable reuse. At Luggage Point, a demonstration plant was primarily operated by the design team for design verification. The investigation ...
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