Posts

Showing posts with the label Cleaning Procedure

HACCP Program for Warehouse Handling Food Products- A simple Guide for Startups

-
Image
Definitions of terms used . Before we get started, let's first look at key terms to be used in this blog. Hazard Analysis Critical Control Point (HACCP) HACCP is a food safety management system that addresses food safety concerns through the analysis and control of contaminants (physical, chemical, and biological). Critical Control Points (CCP) Step in the process at which a control measure is applied to prevent or reduce a significant food safety hazard to an acceptable level. Critical limits Measurable values that separate acceptability from unacceptability. Deviation Non-fulfillment of a set requirement. Corrective actions These are actions  taken to eliminate a deviation and to prevent its recurrence. Risks Risks are the effects or consequences of the uncertainty of an event. Setting up a HACCP Program for Warehouse The food chain starts from the garden and ends at the consumer’s table. Along this chain, there are several players involved, and among these are warehouses or food
12 comments
Read more

Pre-Requisite Programs of Warehouse Handling Food Products-Developing a Cleaning procedure

-
Image
  There is a bit of confusion when it comes to Prerequisite programs (PRPs) and operation prerequisite programs (OPRPs).  According to ISO 22000: 2018, Prerequisite programs are basic activities and conditions within an organization that are necessary to maintain food safety. They include activities such as cleaning, waste management, and pest control. Operational prerequisite programs are control measures or a combination of control measures applied to reduce a significant food safety hazard to an acceptable level, and where action criterion, observation, or measurement enable effective control of the product or the process. They are also known as control points. Prerequisite programs take on different forms depending on the section of the food chain the company operates. These forms include but are not limited to the following; Good manufacturing practice Good hygiene practice Good production practice Good trading practice Good distribution practice Prerequisite
1 comment
Read more