...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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...MAGGI CRISIS RISK MANAGEMENT & HACCP ESS 101 Managerial Economics Group 12 Pushpdeep Bahade Shreya Madhur Bajpai Manasa Rajbarath KR TABLE OF CONTENTS Contents Background _______________________________________________________________________________________________ 1 Beginning ___________________________________________________________________________________________________________ 1 Recent crisis and effects ___________________________________________________________________________________________ 1 Objective of the report_____________________________________________________________________________________________ 1 Financial analysis _________________________________________________________________________________________ 2 Monopoly power ___________________________________________________________________________________________________ 2 Substitution effect & Reverse Bandwagon effect ________________________________________________________________ 2 Impact on share price _____________________________________________________________________________________________ 3 Manufacturing Process ___________________________________________________________________________________ 4 Risk management ________________________________________________________________________________________ 5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ____________________________________________________...
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...4-2003 - Annex Page 21 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969 (Rev. 4 - 2003) PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation.2 The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP requires the full commitment and involvement of management and the...
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...Val av ansats 7 2.2 Val av studieobjekt 9 2.3 Litteratur 9 2.3 Intervju 10 2.4 Enkäter 11 3. Teoretisk ram 13 3.1 Den allmänna livsmedelsförordningen – The General Food Hygiene Directive 13 3.2 Egenkontroll 13 3.3 HACCP 14 3.4 Allmänt om HACCP 14 3.5 HACCPs principer 17 3.6 Lärandets grunder 19 4. Analys 20 4.1 Hur följs de sju grundprinciperna? 20 4.3 HACCP och egenkontroll i praktiken 24 4.4 Analys av enkätundersökningen 25 5. Diskussion 26 6. Resultat 30 7. Vidare forskning 32 Källförteckning 33 Bilaga 1 35 Enkätundersökning 35 Bilaga 2 38 Enkätanalys 38 1. Inledning ”Vi fick läsa ett kapitel i ettan. Det räckte gott och väl.” (enkätsvar; elev på restaurang- och livsmedelsprogrammet). Efter att ha arbetat med denna uppsats, kan det konstateras att ovannämnda citat från en elev, återspeglar den allmänna inställningen hos restaurang- och livsmedelsprogrammets elever på tre olika gymnasieskolor i Skåne. Det är därför intressant att undersöka hur de som har valt detta program på gymnasiet får utbildning i HACCP och egenkontroll. Gymnasieprogram med restaurang- och livsmedelsinriktning ska förbereda eleverna för arbete i kök och matsal. Eleverna får lära sig grunderna inom bland annat hygien, varav HACCP utgör en stor...
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...TITLE: HACCP PLAN FOR SURIMI CONTENTS 1.0 : SCOPE OF HACCP PLAN & FOOD SAFETY OBJECTIVE(S) 2.0 : PRODUCT DESCRIPTION & INTENDED CONSUMER 2.1 : PRODUCT NAME 2.2 : IMPORTANT PRODUCT CHARACTERISTICS 2.3 : STORAGE 2.4 : PACKAGING 2.5 : SHELF-LIFE 2.6 : INTENDED USE & CONSUMER 2.7 : WHERE THE PRODUCT WILL BE SOLD 2.8 : LABELLING 2.0 : PROCESS FLOW CHART 3.0 : HAZARD ANALYSIS WORKSHEET 4.0 : HACCP SUMMARY PLAN 6.0 : SUMMARY OF PRE-REQUISITE PROGRAMMES 1.0 : SCOPE OF HACCP PLAN AND FOOD SAFETY OBJECTIVES Hazard Analysis and Critical Control Point (HACCP) is a science-based system that aims to prevent food safety problems from occurring rather than having to react to non-compliance of the finished product. The HACCP system accomplishes this by the identification of specific hazards and the implementation of control measures. An effective HACCP system should reduce the reliance on traditional end-product testing. The objective of this research is to explain the principles of HACCP as it applies from production and until to handling and processing of Surimi processing. In this research, the researcher only explain on how to use the seven principles of HACCP and offer suggestions as to the type of hazards that may occur in the Surimi product. The researched HACCP plan was documented and it has been simplified. This section demonstrates one format that may be considered in the development of an HACCP plan. From the research...
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...1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to mention Court appearances. The HACCP System is so necessary in the kitchen, which is only one part of the whole system, It could force closure due to a tarnished image or worse still someone’s death, If it is not fixed in short order. Introduction: Yesterday evening at 8pm the Environmental Health Officer visited our kitchen. From the report we are deemed to have some serious...
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...NAME SHIMPEKE COURSE FOOD SERVICE MANAGEMENT 1.Management cannot supervise effectively beyond a limited number of persons and determination of the appropriate number is difficult. Explain the factors involved in determining the proper number. (20 marks) The number of persons that management can effectively supervise and oversee in business is indeed one difficult to determine and there is no tangible, workable formula that cab be universally applied to arrive at the ideal figure. This is because there are a number of factors involved which vary across industry type, individuals, and so forth. (Urwick, L.E.1956) Span of control is a term in business management, usually in human resource management. Span of control refers to the number of subordinates who report directly to a given manager or supervisor; the more people under the control of one manager. (Koontz, H.1966) - the wider the span of control. Less means a narrower span of control. The factors affecting this aspect and that need to be considered before an ideal number is obtained are as follows: Geographical dispersion; the geographical dispersion is when the branches of a certain business are widely dispersed. Then the managers will find it difficult to supervise each of them, because the span of control will be smaller. (Koontz, H.1966) Capability of workers; the capability of workers is important is important in that if workers are highly capable, they do not require much supervision and can be left on their...
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...Review of Related Literature Hazard Analysis Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance. In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment. Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food...
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...Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by “responsible educated...
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...standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning, implementing and training our employee with documenting different check list and procedure. Food Safety management system includes following. Quality Management System which is an ideal for Food Issues for Food Safety Quality Management Systems. * Procedures Manual * Record Templates * HACCP Manual containing the HACCP Calculator * Standard for Food Safety Training Module...
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...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...Established Corrective Action to be taken when the Critical Limit has been Exceeded HHACCP1 HBH-1 2:00-300 MWF January 20, 2016 Submitted to: Ma’am Vivien E. Rios Submitted by: Group 5 Ronald H. Schmidt and Debby Newslow2 Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL. It indicates that a possible food safety hazard may have occurred and that unsafe product may have been produced. Thus, corrective actions must be immediate and must trigger an automatic review of the HACCP plan. Corrective actions and expected actions or outcomes, as defined by different agencies and organizations, are presented in Table 1. The HACCP team should routinely pay close attention to operational trends. This should include tracking the frequency of the process adjustments that are required when operating limits are exceeded. A pattern of exceeding operating limits on a regular basis could serve as a warning that a deviation may be imminent. I. Properties of Corrective Actions * Specific: Corrective actions are required for each affected CCP, and for each and every deviation at each CCP. * Immediate and comprehensive: The time for corrective action is dependent upon the monitoring frequency. All food products affected and produced within the monitoring time period must be brought under control. Holding and storage provisions for...
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...ISO 9000 - Quality management The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved. ISO 9001:2008 ISO 9001:2008 sets out the criteria for a quality management system and is the only standard in the family that can be certified to (although this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2008 is implemented by over one million companies and organizations in over 170 countries. This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2008 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits. Certification to ISO 9001:2008 Checking that the system works is a vital part of ISO 9001:2008. An organization must perform internal audits to check how its quality management system is working. An organization may decide to invite an independent certification body to verify that it is in conformity to the standard, but...
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...Strategic HRM Front Sheet Student IDs _____ 14439421_________________________ Student Name Kwok Yiu Man Raymond Title of Coursework HRM Assignment 1 Marking Tutor Kevin Lamb, Hugh Davenport Hand in Date 15-03-2016 Checklist before submission 1. Have you read, understood and acted in accordance with the referencing guidelines set out in the appropriate Strategic HRM Module Guide. 2. Where you have quoted directly from or where you have paraphrased the work of others, have you acknowledged and appropriately referenced the source of your quotation in the body of the text? 3. Have you placed all direct quotations in inverted commas? 4. Have you listed and correctly cited all your sources in your bibliography? Declaration by the candidate named above 1. I confirm that this is my own work (or, in the case of a group assignment, the work of my group) and that, although I may have consulted others in the course of assembling material for the work, the finished article has been completed without help or participation of any other person (other than, in group assignments, other members of the same group). 2. The work contains no material drawn from unattributed sources. Student Signature ______Raymond Kwok_______________ ...
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...consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants to ensure that pre-packaged food is developed in hygienic processes. HACCP strategy HACCP is a program that is widely used in enhancing food safety. It is a system that employs control of temperature at various critical control points. In this case, food is kept at a particular range of temperatures which are considered safe. HACCP is a system that ensures that handling and...
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