#HACCP
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- #On-Hold Report for Product by #Quality #HACCP Training part 1️⃣6️⃣ • Uncovering the Quality...
In this Video we will explain the Difference Between Hazard and Risk
1. The term “hazard” is not to be confused with the term “risk” which, in the context of food safety, means a function of the probability of an adverse health effect (e.g. becoming diseased) and the severity of that effect (e.g. death, hospitalization) when exposed to a specified hazard.
2. Risk is the effect of uncertainty, and any such uncertainty can have positive or negative effects. In the context of organizational risk management, a positive deviation arising from a risk can provide an opportunity, but not all positive effects of risk result in opportunities.
3. Food safety hazard biological, chemical or physical agent in food with the potential to cause an adverse health effect also hazards include allergens and radiological substances.
4. In the context of feed and feed ingredients, relevant food safety hazards are those that can be present in and/or on feed and feed ingredients and that can through animal consumption of feed be transferred to food and can thus have the potential to cause an adverse health effect for the animal or the human consumer. In the context of operations other than those directly handling feed and food (e.g. producers of packaging materials, disinfectants), relevant food safety hazards are those hazards that can be directly or indirectly transferred to food when used as intended .
Hazard Assessment
The organization shall conduct, for each identified food safety hazard, a hazard assessment to determine whether its prevention or reduction to an acceptable level is essential.
The organization shall evaluate each food safety hazard about:
a) the likelihood of its occurrence in the product prior to application of control measures;
b) the severity of its adverse health effects in relation to the intended use
a) The methodology used shall be described, and the result of the hazard assessment shall be maintained as documented information.
Important Definitions
1. Hazard : A physical, chemical, biological, or radiological agent in, or condition of, foodstuffs with the potential to adversely affect health or business.
2. Physical hazard : A hazard originating from foreign material .
3. Biological hazard : A hazard derived from viral, parasitic, bacterial or fungal origin.
4. Chemical hazard : A hazard originating from a substance that could cause injury or illness.
5. Radiological hazard : A hazard originating from sources of radiation
6. Allergen hazard : A hazard originating from sources of Allergen Food Ingredients
7. Non Halal Raw Materials Hazard are very significant in HALAL companies
8. Hazard analysis : The process of collecting and evaluating information on hazards and conditions leading to their presence and/or growth, to decide which are significant to food safety.
9. Risk assessment: A structured evaluation of the hazard in terms of its severity and likelihood of its occurrence.
HACCP Principle 1 : Conducting Hazard Analysis
1- Hazard analysis is conducted in line with each flow diagram to determine which hazards need to be controlled, the degree of control required, and which combination of controls are required to ensure food safety.
2- Hazard analysis starts with appropriate reference material: -
a) External information, including epidemiological and other food safety related data
b) Information from the food chain on food safety hazards that may be of relevance for the food safety of the end product
c) Experience
3- Hazard analysis is done on each step of the process flow by: -
1. Identifications of a physical, chemical, biological, or radiological hazard
2. The specific detail of the hazard
3. A quantitative scoring that captures both the severity and likelihood of occurrence
4. The application of the decision tree where required to further determine an appropriate category of control
The HACCP Team from the following Departments:
1- Top Management
2- Quality Assurance / Quality Control / Food Safety / Laboratory under the Umbrella of Quality Management
3- Production Department
4- Maintenance / Engineering Department
5- Purchasing / Procurement Department
6- Logistics and Warehouses Department
7- Sales Department
Risk Assessment Control Measure Example
• From 1 - 4 = Low Risk
• From 5 - 10 = Med Risk
• From 12 - 25 = High Risk
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Editing and the explanations are on point!
🙏thank you for the video
Very well explained brother 👏👏
Thankyou very much 🤝👍
Thank you
Fantastic video
Congrats
Easy to understand, Thank you so much
You are welcome!
Very helpful! Thank you
You're welcome!
Nice teaching
Thanku for making this vedio
It's my pleasure
thank you
you are always welcome
thank you for the video
You're welcome
Hi ! I saw your video is very useful. I have a question. How can you divide the risk assessment Ccntrol measure
I'm sorry it was a year ago, are you still having any issue
Thank You
you are always welcome
Excellent! You included Radiological which is mandated under FSMA! The training course I'm taking does not include it!
you are always welcome , thanks , please check another training
@@Simplyfoodea I most certainly will! You are an excellent teacher. I hope you do consulting/training in real time. Many smaller food companies are overwhelmed with SQF Edition 9 requirements for alternate practitioners. I'm going for the Basic HACCP course to satisfy the alt practitioner requirements. It's new territory for me so your clear, conscise explanations are much appreciated.
thank you so much
You're welcome!
how the HACCP team reach into an agreement on the risk level? 5:20
experience and scientific research
So simplified. Great teaching
many thanks you are welcome
So what if, we have that same table but it can only be rated from 1-5??????? Our teacher told us that we have to rate 1 hazard in one table and rate it from 1-5?????? How do we do it?
I think u need to have it like general surveys , only from 1 to 5 ?
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ok , soon 😂😅😂
I like the video, but using a risk matrix with HACCP is a mistake.
After all, a HACCP study is a HACCP study (hazard analysis) not a RACCP study (risk assessment).
The risk matrix model is inappropriate, superfluous, confuses people and makes the study RACCP rather than HACCP.
When assessing a hazard’s significance, it is either a hazard controlled adequately by pre-prequisite programs or it is a hazard which requires a CCP control. No risk assessment required (at least until we assess the CCP control measure’s likelihood of failure - a true risk assessment).
Using this approach negates the need for a risk matrix and a risk assessment - instead allowing a simple hazard analysis process, which is the way HACCP was designed to operate.
thank you very much james elton, can you view the rest of the videos play list and give you your opinion at the last one .
because i have already mentioned the ccp and the oprp and even monitoring for them.
Esto es FMEA no es HACCP
Hola Paplo, gracias por tu comentario, en realidad esta es una frase traducida.
Mencioné cómo en el plan HACCP podemos crear una matriz de evaluación de riesgos para identificar la gravedad y probabilidad de los peligros.