HACCP (Hazard Evaluation And Crucial Control Points)

HACCP (Hazard Evaluation And Crucial Control Points)

HACCP (Hazard Analysis and Vital Management Points) is basically a meals security administration system that focuses on proactive method of prevention for hazards somewhat than inspection of finished products. HACCP addresses all organic, chemical and physical hazards associated with food safety. HACCP has been successfully used in food and pharmaceutical industry in identification of potential safety hazards and in taking key actions to get rid of or reduce the dangers caused by them. The HACCP system can be utilized at various phases of manufacturing and processing to ensure food security and protection of public health.

The idea of HACCP was incepted in Sixties when Pillsbury designed and manufacture of food for area flights for NASA - the first venture of its kind. After that the concept was internationally recognized and traditional methods of inspection have been replaced by science based mostly food safety administration system. HACCP plans have to this point helped each the governments and food business in effectively allocating their resources in establishing secure practices for meals manufacturing and providing effective auditing of the same. Legislations place the responsibility of creating the food safe on meals operators and HACCP software are designed to help operators in achieving the same. HACCP system certifications are offered by only few commercial bodies. The concept of HACCP continues to be virtually untouched in growing nations on account of lack of expertise and correct approach.

HACCP food management system just isn't an impartial program in itself. It what is haccp constructed on some pre-requisite programs like SSOP (Sanitation Commonplace Working Procedures) and GMP (Good Manufacturing Practices). Thus the effectiveness and efficiency of HACCP depends on each GMP and SSOP. Therefore food operators having weak GMP and SSOP often face food issues of safety and if these issues are not addressed correctly these can result in severe consequences for public health.

The Ideas behind HACCP

HACCP is printed by seven fundamental principles required to take care of hygiene standards.

1. Analyzing Hazards: Identification of potential hazards together with organic, chemical and physical.

2. Identification of Vital Management Points: Figuring out the purpose at which hazards could happen, causing hurt to consumer.

3. Establishing Crucial Limits: Setting parameters for the control factors to establish any exercise that's out of control.

4. Implementing a Monitoring System: To observe important management points.

5. Establishing Corrective Motion: Defining corrective actions that shall be taken when any parameter of critical control points is breached.

6. Establishing Procedures for Verification: To confirm that the above 5 factors are effectively working.

7. Establishing Reporting Procedures: These experiences might be a form of evidence that the system is effectively working.

Il Comitato Processione Venerdì Santo

ringrazia la famiglia Aviani e la famiglia Centoscudi, per la disponibilità dei terreni senza i quali la Sacra Rappresentazione non sarebbe così suggestiva.
Un ringraziamento allo Studio GSG di Bagnoregio e a Mario Mecarelli per le fotografie utilizzate.
Si ringrazia inoltre chi direttamente o indirettamente contribuisce alla realizzazione dell'evento ed un grazie particolare va a tutta la comunità di Vetriolo che da anni partecipa sentitamente alla Rappresentazione del Venerdì Santo.

 

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