DOBRA PRAKTYKA HIGIENICZNA W GASTRONOMII PDF

The main purpose of the work is to standardize the principles of production and marketing of food products in a catering establishment. To create a properly functioning system, all types of instructions and procedures have been included, as well as various types and patterns of production and technological processes. The HACCP system enables the identification, assessment and control of biological, chemical and physical hazards that are important for maintaining food safety. The work consists of an introduction, five subsequent chapters and a summary.

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Increasing consumer demand for safe food has led many companies to develop both food quality and safety management systems, based on the Hazard Analysis and Critical Control Point HACCP. The ISO standard intends to define the food safety management requirements for companies that need to meet and exceed food safety regulations all over the world.

One standard that encompasses all the consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems.

ISO is an international certification standard that defines the requirements of food safety management systems. It can be used by all organisations, in the supply chain — from farmers to food services, to processing, transportation, storage, retail and packaging. By integrating multiple principals, methodologies and applications, ISO is easier to understand, apply and recognise. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.

ISO specifies the requirements for a food safety management system that combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:.

Provide interactive communication, internationally and across the supply chain. Harmonise the voluntary and prerequisite standards. System management. Hazards biological, chemical, and physical are conditions which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process are listed. Preventive measures temperature, pH, moisture level, etc.

Principle 2 Identify Critical Control Points. Critical Control Points CCP are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Examples would be cooking, acidification or drying steps in a food process. Principle 3 Establish Critical Limits. Critical limits are the operational boundaries of the CCPs which control the food safety hazard s. The criteria for the critical limits are determined ahead of time in consultation with competent authorities.

Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control critical limits are being met. It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process. Principle 5 Establish Corrective Action.

HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the process. These must be pre-planned and written. If, for instance, a cooking step must result in a product center temperature between 80 and C, and the temperature is 80C, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker.

Principle 6 Record keeping. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken.

Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable. Principle 7 Verification. Verification has several steps. The system should be subject to periodic revalidation using independent audits or other verification procedures.

HACCP offers continuous and systematic approaches to assure food safety. In light of recent food safety related incidents, there is a renewed interest in HACCP from a regulatory point of view. The standard contains the specific requirements to be addressed by the FSMS.

Generally the standard addresses:. Having an overall Food Safety Policy for your organization, developed by top management. Setting objectives that will drive your companies efforts to comply with this policy. Planning and designing a management system and documenting the system. Maintaining records of the performance of the system. Establishing a group of qualified individuals to make up a Food Safety Team.

Defining communication procedures to ensure effective communication with important contacts outside the company regulatory, customers, suppliers and others and for effective internal communication. They can be integrated seamlessly through Integrated Management system approach. They share many principles so choosing an integrated management system can offer excellent value for money and an easier approach to implement, manage and improve multiple standards simultaneously.

As one of the largest food safety management system certification consulting companies across the world with clients in more than 40 countries, our knowledge and experience of the standards is unsurpassed. We understand how to fully exploit the benefits of your quality management system to ensure you unlock the true potential in your organization.

We provide consulting, training, internal audits, pre assessment audits and facilitation during iso certification audit. We offer our global knowledge moulded locally to bring in the best results for our clients and partner their journey of standardization, compliance, growth, success and continual improvements.

The British Retail Consortium is the primary trade association representing the interests of United Kingdom retailers.

A natural business interest will be that all products sold by the membership fully comply with current legislation irrespective of where the product was manufactured. As with all BRC operated standards, certification to the Global Packaging Standard brings with it a recognition that the certificated company recognises to its business success, the importance of maintaining sustained high levels of product safety, legality and quality.

A moja ulubiona szyneczka to Kcal! The international Organization for Standardization ISO is the specialized international agency for standardization, at present comprising the national standard bodies of 91 countries.

ISO is made up of approximately Technical Committees. Each Technical Committee is responsible for one of many areas of specialization ranging from asbestos to zinc. The purpose of ISO is to promote the development of standardization and related world activities to facilitate the international exchange of goods and services, and to develop cooperation in intellectual, scientific, technological, and economic activity. The results of ISO technical work are published as international standards.

The standards discussed here are a result of this process. Subcommittee 2 was established to develop Quality System Standards — the result being ISO series , published in revised and The ISO series is a set of individual, but related, international standards on quality management and quality assurance.

They are generic, not specific to any particular products. They can be used by manufacturing and service industries alike.

These standards were developed to effectively document the quality system elements to be implemented in order to maintain an efficient quality system in your company. The ISO series standards do not themselves specify the technology to be used for implementing quality system elements. ISO is developed for use in contractual situations such as those between a customer and a supplier. ISO provides guidelines for internal use by a producer developing its own quality system to meet business needs and take advantage of opportunities What are the benefits of ISO System?

Achievement of specific goals. Improved worker confidence and participation. Improved efficiency and productivity. Effective management of risk. Improved marketability of products locally and internationally Reduction in paperwork Automation of document flows Improvement in morale Effective record management A simple but comprehensive set of instructions procedures, work instructions, etc that enable consistency of work practices and ease training of new staff.

Accurate reporting mechanisms that enable the identification of adverse trends and the implementation of effective corrective action. Who is using them? Organizations around the globe have built and continue to build their quality systems around these standards.

Both large and small companies with international businesses perceive the ISO series as a route to open markets and improved competitiveness.

Unfortunately there is no set answer. Each company is different. The answer really depends on Company main activities and scope of work How developed the company present system is What is the implementation strategy company wants to adopt Total number of employees Total number of offices or sites. We treat your business as our own. If you need assistance in administering and maintaining the system we offer the following service:.

Assume the position of Management Representative. Maintain the quality management system documents, including posting new and revised documents.

Development of internal auditing schedule. Conducting of internal audits. Responsibility for all communications with certification bodies regarding audits and subsequent actions. On-site participation in certification body surveillance audits, internal auditing, management review, and other special meetings as required by management. Off-site consultant to assist mangers and others with documentation and other systems improvements.

Thousands of accidents occur throughout the world every day. The failure of people, equipment, supplies, or surroundings to behave or react as expected causes most of them. Accident investigations determine how and why these failures occur. By using the information gained through an investigation, a similar, or perhaps more disastrous, accident may be prevented. It is important to conduct accident investigations with prevention in mind. Sadly workplaces are exposed to injury causing accidents, to their employees, visitors or others as well as accidents that cause damage or loss of product and or equipment.

There are legislations in place that calls for the reporting of some accidents and it is good practice to have systems in place that investigates all accidents and near misses to prevent a recurrence and determine the root causes.

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With Quality Assurance Poland www. You will benefit from a team of experienced food safety consultants and auditors who understand the issues your business faces. All the major food and feed safety standards require team members to be trained in HACCP and other quality systems, operating staff to be aware of their food safety responsibilities, and internal auditors to be skilled. Quality Assurance Poland can offer assistance for food businesses which are implementing or maintaining quality systems. Our packages will vary depending on the size, complexity and needs of your food businesses.

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