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HACCP(Coca Cola)

HACCP(Coca Cola)

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Published by: richard.marchant225 on Sep 03, 2010
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07/17/2013

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Table of Contents
Beverage Operations
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
Beverage OperationsIssued: 31-Oct-2003 Page 1 of 1
Return to Main
 
Hazard Analysis and Critical Control Points (HACCP) Program
ContentsPurpose
To identify and ensure the control and prevention of food safetyhazards.
Scope
Each operation engaged in the manufacture, storage ordistribution of products of the Company and its business partners.
 
Definitions
HACCP
: a disciplined, systematic approach to the identification ofFood Safety Hazards in the manufacturing, distribution, and enduse of a product; an assessment of the likelihood of occurrence;and a definition of measures for the control and prevention of suchhazards.
Food Safety Hazard
: any biological, chemical, or physical agentin, or condition of, food with the
potential 
to cause an adversehealth effect.
Significant Food Safety Hazard
: a potential food safety concernin a process analyzed by the HACCP Team and determined to be
significant 
Beverage Operations: HACCP BO-RQ-770Issued: 31-Aug-2003 CLASSIFIED: Internal Use Only Page 1 of 17
Table of Contents
 
Hazard Analysis and Critical Control Points (HACCP) Program
HACCP Coordinator:
the local designated team leader, trained inHACCP concepts and principles, responsible for controlling thescope of the HACCP study, managing the design andimplementation of the HACCP Program, and ensuring that theprogram is maintained and meets all applicable requirements.
HACCP Team:
a multidisciplinary group with HACCP training thathas the responsibility of implementing, maintaining and validatinga HACCP Program. The team must have a representative fromeach area within the scope of the HACCP Program.
Hazard Identification:
review of operational processes by aHACCP Team to identify
potential 
hazards associated with eachprocess step.
Hazard Analysis
: the procedure used by a HACCP Team toidentify potential Food Safety Hazards and conditions leading totheir presence in food. A Hazard Analysis evaluates both theseverity of a hazard and the likelihood that it will occur. WhenSignificant Food Safety Hazards are identified, measures for theirelimination or control must be established in a HACCP Plan.
HACCP Plan
: a document prepared by the HACCP Team inaccordance with the principles of HACCP to ensure control ofidentified, significant Food Safety Hazards in a process.
Critical Control Measure (CCM)
: any action that can be used toprevent or eliminate an identified, significant Food Safety Hazardor reduce it to an acceptable level.
Supportive Safety Measure (SSM)
: a specified control step,procedure or action in a process other than a Critical ControlMeasure.
Critical Control Point (CCP)
: a step in a process including a rawmaterial, location, practice, procedure, formulation or associatedprocess where particular control measures can be applied toprevent, eliminate or reduce identified, significant Food SafetyHazards.
Beverage Operations: HACCP BO-RQ-770Issued: 31-Aug-2003 CLASSIFIED: Internal Use Only Page 2 of 17
Table of Contents

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