Professional Documents
Culture Documents
1971
Good Manufacturing Practices (GMP)
Sanitation Standard Operating Practices (SSOP)
Food Code
Listeria coli 0157 H7Emerging Pathogens
1985
Hazard Analysis Critical Control Point (HACCP)
Anticipation
1
(TQM)Total Quality Management
1959
Pillsbury
Zero defect
Modes of failure
Monitoring
1971
National 1985
Academy of Science
Microbilogical Criteria for foods and food ingredients
International Commission
2
1988for Microbiolgical Specifications for Food (CMSF)
1989
(NACMCF)
Food 1991
Guidelines for the Application of Hygiene
the HACCP System
19971993
General Principles of Food Hygiene
1
Product Recall 2
3
4
5
Prerequisets
6
7
3
8
Developing HACCP Plan
(Generic Product and specific
HACCP Plan )
HACCP plan
1
2
3
4
5
Sanitation
4
Verify flow diagram
Hazard analysis
Critical control points
5
Prevention
Elimination
Critical limits
Safety boundaries
Procedures to monitor
Verification
(pH)
6
Hazardous Analysis
Control Measures
Hazard
Hazards
7
90
-
1
2
3
8
–1
2
3
Intended use of the product4
Intrinsic factors of foods
9
Recontamination
1
2
Intended use/consumer
Immuno compromised individuals
10
(pH)
11
Potentially hazardous food
90
1
2
12
3
4
GMPPrerquisite Programs
Food Code
Staphylococcus aurous
50Natural habitant
Mastitis
64
Salmonella sp.
30002500
13
Food infection
2412
Cross-contamination
Cl. Perfringens
Cl. Botulinum
Neurotoxin
home
canning
Bacillus cereus
14
610Extotoxins
80
61156
V. parahaemolyticus
15
L. monocytogenes
listeriosis
Cold meats
Shigella dysenterioe
15
E. coli 0157:H7
Haemolytic Uraemic Syndrome (HUS)
Hamburgers
Campylobacter jejuni
52
16
17