HACCP is the scientific approach for safe food manufacturing practices. It required identifying the hazards during the complete food manufacturing cycle including raw material, storage, preparation, processing, packaging and distribution. There are 3 types of hazards affecting the food and hazard analysis is the function of the probability of the adverse effect (harm) and the severity of that effect.
Types of hazards in the food:
1. Biological 2. Chemical 3. Physical
1. Bacteria Fungi 2. Viruses 3. Parasites 4. Algae
The major factors affecting the growth of Biological Hazards Include:
1. Raw Materials 2. Animals 3. Environment 4. Staff
The Major Factors Causes to Increase of Biological Hazards Includes:
The most common physical hazards are:
1. Glass 2. Metal 3. Stones, Twigs, Leaves 4. Wood 5. Pest 6. Jewelry
Sources of physical hazards:
1. Equipment 2. Facilities 3. Raw materials 4. Packages 5. Environment 6.Personnel 7. Ionizing radiation
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This ISO 22000 manual is describing macro level system. It is the 1st tier of ISO 22000 documentation including food safety policy, list of procedures and system details at macro level to explain how ISO 22000 elements are implemented in the organization. All documents are in word and editable.
It includes all the procedures for food safety management system as well as HACCP including the hazard analysis procedure as well as procedure on preparation of HACCP plan. Ready to use ISO 22000 and HACCP Food safety procedures are prepared to meet the standard requirements. The documents are in word and editable and user can save time in making the HACCP procedures.
All these documents are 3rd tier documents and explain implementation approach and methodology for safe food manufacturing and sanitation standard operating procedures. It describes micro level system and good work practices to create safe food manufacturing culture in the organization. All the documents are in editable text form. (25 sops)
This is 4th tier of ISO 22000 documentation and giving templates to maintain records for implementation of ISO 22000 systems. It covers sample forms for all the departments. It provides ready to use forms and templates to provide evidence and demonstrate good ISO 22000 system implementation including templates for hazard analysis and HACCP plan to explain how to implement HACCP and how to maintain the HACCP food safety system
For verifying any system audit checklist is required and periodic verification and auditing is must to get confidence in own ISO 22000 based food safety system. In this document kit we are providing more than 450 audit checklist prepared for each departments as well as against ISO 22000 and HACCP food safety system requirements. The audit checklist is in word editable to make their own audit checklist for effective ISO 22000 internal auditing.
The below principals of HACCP are explained to understand how to implement HACCP
In the above steps are describing procedure and scientific approach to control the significant hazards. The good HACCP plan document should include all the above 7 principal contents as listed below.
The good HACCP plan as a minimum includes: