2017 CQM SC IQA HACCP

[Audio] Welcome to the first part of our HACCP Standard and Documentation training. Our goal is to provide you with the knowledge and skills necessary to understand and assess the effectiveness of HACCP implementation. This module will focus on the HACCP Standard and related documentation, with a specific emphasis on conducting a Food Safety Hazard Assessment following the 7 Principles of the Codex Alimentarius. Upon completion of this training, you will be able to confidently review and assess HACCP documentation and identify PRP, OPRP, and CCP. You will also learn about the validation and verification process for OPRP, CCP, and the effectiveness of the HACCP Plan. Our ultimate aim is to equip you, as IQAs, with the guidance to ensure proper HACCP system implementation in vendors and commissaries. Let's begin our journey towards becoming HACCP experts by familiarizing ourselves with the processes of conducting a Food Safety Hazard Assessment. Let's get started!.

INTRODUCTION.

What HACCP is & How to Implement it - Sesotec Food Safety.

[Audio] We are now discussing the history of the HACCP Standard and related documentation. NASA was responsible for providing safe food for astronauts in the 1950s and 1960s, leading to the World Health Organization issuing the HACCP Principles in the Codex Alimentarius in 1963. These standards have been adopted by the Codex Alimentarius Commission. In the 1970s, NASA and the Pillsbury Company created the Hazard Analysis and Critical Control Points (HACCP) system, which has become an industry standard for ensuring safe food for consumers worldwide. This system has proven effective in preventing foodborne illnesses. It equips participants with skills for reviewing and assessing HACCP implementation and conducting Food Safety Hazard Assessments. Let's now move on to discussing the documentation aspect of the HACCP system..

[Audio] In this session, we will be discussing the HACCP standard and related documentation, which is an essential aspect of food safety. Our focus will be on equipping you with the skills to review and assess the effectiveness of HACCP implementation and understanding the process of conducting Food Safety Hazard Assessment. HACCP is a preventative approach to food safety, which identifies, evaluates, and controls significant hazards to ensure the safety of food. As stated by the Codex Alimentarius, which sets international food safety standards, HACCP is a crucial system for maintaining food hygiene. It is also aligned with the Food Safety Management Systems outlined in ISO 22000:2018. Therefore, it is important to understand that HACCP is a proactive approach to food safety and is crucial for the well-being of consumers. Let's now move on to our next slide..

[Audio] We will now discuss the world-renowned HACCP Standard and its related documentation, recognized by the World Health Organization and the Codex Alimentarius. The General Principles of Food Hygiene, defined in the Codex 1-1969, are the foundation of this Standard. It serves as a guideline for any organization in the food chain to implement and maintain a food safety management system, as depicted in the second image. This system is outlined in the International Standard ISO 22000, which sets the requirements for the implementation of a food safety management system. A robust and effective system is essential for preventing food safety hazards and ensuring consumer safety in the food industry. In the next slide, we will further explore the processes of conducting a Food Safety Hazard Assessment..

[Audio] Today's session discusses the importance of HACCP in the current global food industry. As the demand for processed food increases, there is a growing concern about food safety. This is particularly crucial in the West where the population is becoming more vulnerable and infants are being exposed to processed food at an earlier age. Consumer buying habits are also changing, with a preference for low-sugar, preservative-free, minimally processed, and chilled foods. This change in demand has put pressure on food suppliers to meet these standards. Additionally, with the emergence of novel foods, such as chia seeds and other GMOs, there is a need for strict safety measures. It is essential for food safety professionals to possess a thorough understanding of HACCP and its implementation. HACCP is important because it provides a systematic approach to preventing foodborne incidents, which can have negative effects on human health and can also result in increased costs for suppliers and the community. As the food industry continues to evolve and face new challenges, it is crucial for food safety professionals to have the necessary skills to assess the effectiveness of HACCP implementation. We will now continue our discussion on the next slide..

[Audio] Slide number 8 out of 10 of our HACCP Standard and related documentation training will focus on the role of HACCP in preventing foodborne disease outbreaks. HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach that identifies, evaluates, and controls potential hazards in the food production process. Implementing HACCP is crucial in ensuring food safety and preventing the spread of foodborne illnesses. A tragic example of the importance of HACCP is the outbreak of Vibrio cholerae in Rasay, which affected over 200 individuals and resulted in the death of six people. This was caused by contaminated street foods in Rasay and the public market in Toril District. Similar outbreaks can be prevented by implementing HACCP and adhering to proper food safety measures. Another incident that emphasizes the significance of HACCP is the contamination of milk distributed by the Department of Education in their feeding program in Sta. Catalina, Negros Oriental. Although there were no reported test results, it is believed that the contaminated milk caused illness in numerous individuals. HACCP plays a vital role in maintaining food safety and preventing foodborne disease outbreaks. By understanding and implementing HACCP principles, we can effectively assess and monitor the safety of our food and prevent potential hazards from causing harm. Thank you for listening to this important information on the role of HACCP in preventing foodborne illnesses. Please proceed to the next slide to learn more about conducting Food Safety Hazard Assessments..

[Audio] This slide discusses two important topics: S. aureus and flavored candies. S. aureus is a common bacteria found on human skin and in the environment, often present in food such as salads, cakes, and pies. Additionally, we will examine flavored candies like durian, mango, and mangosteen that are sold by street vendors near schools. The lack of nutritional information and expiry dates on these candies can put consumers at risk, particularly in terms of food safety. Therefore, it is crucial to understand the potential hazards and how to prevent and control them. Buko Pandan Juice, a popular coconut and Pandan leaf drink, can also pose risks if sold without following proper food safety protocols. It is important to be aware of potential hazards and the significance of adhering to proper documentation and food safety practices. This training aims to equip participants with the skills to review and assess the effectiveness of HACCP implementation and conduct Food Safety Hazard Assessment. By the end of the training, we hope that you will have a better understanding of HACCP Standard and its related documentation, and be able to apply this knowledge to ensure food safety in your respective environments. Let's move on to our final slide..

[Audio] As we reach the conclusion of our presentation on the HACCP Standard and its accompanying documentation, it is necessary to recap the key points we have covered. Our focus has been on the purpose of this training, which is to equip you with the necessary abilities to review and assess the effectiveness of HACCP implementation and understand the processes involved in conducting a Food Safety Hazard Assessment. We have emphasized that the primary goal of HACCP is food protection, although there are additional benefits that come with implementing this system. These include an increase in customer confidence, providing market protection. This can lead to reduced costs through the decrease of product losses and rework, as well as a lower risk of recalls and product withdrawals. Additionally, implementing HACCP can result in reduced insurance and business liability protection costs, as well as less regulatory involvement. This is because HACCP does not rely heavily on end product testing, which can be both time-consuming and expensive. We hope that this training has given you a better understanding of HACCP and its significance in ensuring food safety. Thank you for taking the time to watch this presentation. We hope it was informative and beneficial. If you have any further questions or concerns, please feel free to contact us. Thank you once again for your participation and we wish you the best in your future endeavors regarding food safety..