Professional Documents
Culture Documents
نشأة الهاسب وتطوره
نشأة الهاسب وتطوره
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