Decide which ones are critical (those that have a high likelihood x severity score).For each process step, list the potential physical, chemical, and biological hazards.But it is hard for companies such as supermarkets that deal with many product categories. This might be easy for a factory that only produces a few products, all of which follow roughly the same process. Hazard analysis and critical control pointsĪn HACCP program requires an analysis of all potential issues for each product. There is no real need for HACCP and ISO 2001, even though it is possible and easy since there are no critical control points.) 2. (Note: for warehousing operations, GMP and ISO 9001 are usually sufficient. In China this is applied in very inconsistent ways. Most food factories apply GMPs, but seldom in a systematic way (with monitoring, followup on corrective actions, etc.). It is relatively easy to set up a GMP system. I am going to introduce each one briefly in this article. It seems like not a month goes by without a serious food scandal in China, so I thought it would be interesting to look at that industry.įor a food factory, there are 3 steps in a logical progress, from GMP to HACCP and finally to ISO 22001. making sure the taste is good) but on “safety”. The main standards don’t focus on “quality” (i.e. not making consumers sick) very seriously. As one might expect, the food industry takes safety issues (i.e.
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