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Are you a Quality Manager looking to step up your process management game? Explore the latest COVID-19 updates and master the 12 key steps of HACCP implementation with our comprehensive guide. In our latest guide, discover: - How to develop a robust HACCP plan - Strategies for supermarket marketing success - Tips for securing IFS, BRC, or ISO 22000 certification Empower your team, reduce complaints, and ensure compliance with regulatory standards. Don't miss out—download now! Download link in the comments section.

What are the 7 steps of HACCP? Formal HACCP Seven Steps 1. Conduct a hazardous analysis. ... 2. Determine Critical Control Points (CCP's) ... 3. Establish Critical Limits. ... 4. Establish Monitoring Procedures. ... 5. Establish Corrective Actions. ... 6. Establish verification procedures. ... 7. Establish record-keeping and documentation procedures.

Today's sharing session in webinar about "Hazard Analysis and Critical Control Points (HACCP) Implementation Strategy" by the speaker Ari Sujana as Quality System Specialist from Multinational Food Company was very interesting and insightful. Thank you for the opportunity Latih A brief explanation from the webinar was that there are 12 steps HACCP : 1. Forming a HACCP team 2. Creating a product description 3. Identifying the usage plan 4. Preparing flow diagrams 5. Verifying flow diagrams in the field 6. Conducting hazard analysis 7. Determining critical control points (CCP) 8. Setting critical limits 9. Determining a monitoring system 10. Determining corrective actions 11. Determining verification procedures 12. Determining documentation

Difference between #Validation & #Verification. #Scope: Validation and verification are two essential components of (HACCP) system. Understanding the difference between them is crucial for effective implementation and maintenance of HACCP. #Validation: Validation is the process of ensuring that the HACCP plan is scientifically sound and capable of controlling identified hazards. It involves reviewing the plan to ensure that: 1. Hazards are accurately identified. 2. Critical control points (CCPs) are correctly identified. 3. Critical limits are established. 4. Monitoring and corrective action procedures are effective. #Validation typically occurs during the development and implementation of the HACCP plan. #Verification: Verification is the process of confirming that the HACCP plan is being implemented correctly and effectively. It involves: 1. Reviewing records and documentation. 2. Conducting on-site audits and inspections. 3. Testing and sampling products. 4. Evaluating the effectiveness of corrective actions #Verification is an ongoing process that occurs during the operation and maintenance of the HACCP plan.

Quality and Food Safety are not just the responsibility of the #QA & #QCteam; they are a collective effort that requires the engagement of everyone from top management to the production floor. 

This is bit of a harsh post but the reality!! 1. Sir, Product Complaint received... Quality Guy is there right? let him manage the Customer and Close the complaint... 2. Sir, Customer is asking FSSC, BRC, HACCP, ISO Certification... Quality Guy is there right? let him Develop the Documentation and ask him to get the Certification without any Investment in the Factory... 3. Sir, Without EHS Certification Customer is not ready to give Business... Quality Guy is there right? It's a QA job... 4. Sir, Customer External QFS Audit is there... Quality Guy is there right? let him handle without disturbing the Operations... 5. Sir, Management Review, Training documents are due... Quality Guy is there right? Ask him to take Signatures from all members and do the filing. We cannot stop the Production for this MRMs, Trainings and all... These are just few examples! Quality and Food Safety is everyone's Business and all the Stakeholders have to involve right from Top Management to Floor level people. It's a Culture and Habit to follow by everyone who is involved in the Food Chain!!

The role of internal audit in effective HACCP implementation is crucial. Internal audit ensures that the HACCP system is: 1. Effectively implemented and maintained 2. Compliant with regulatory requirements 3. Aligned with industry standards and best practices 4. Continuously monitored and improved Internal audit's specific roles include: 1. Conducting regular audits to verify HACCP system effectiveness 2. Identifying and reporting non-conformities and weaknesses 3. Evaluating corrective actions and preventive measures 4. Assessing the competence and training of personnel involved in HACCP 5. Reviewing and updating HACCP procedures and documentation 6. Providing objective assurance to management on HACCP system performance 7. Facilitating continuous improvement and risk reduction #HACCP #InternalAudit #FoodSafety #QualityAssurance #RiskManagement #Compliance #RegulatoryRequirements #IndustryStandards #BestPractices #ContinuousImprovement #GFSI #GlobalFoodSafetyInitiative #GFSS

This is bit of a harsh post but the reality!! 1. Sir, Product Complaint received... Quality Guy is there right? let him manage the Customer and Close the complaint... 2. Sir, Customer is asking FSSC, BRC, HACCP, ISO Certification... Quality Guy is there right? let him Develop the Documentation and ask him to get the Certification without any Investment in the Factory... 3. Sir, Without EHS Certification Customer is not ready to give Business... Quality Guy is there right? It's a QA job... 4. Sir, Customer External QFS Audit is there... Quality Guy is there right? let him handle without disturbing the Operations... 5. Sir, Management Review, Training documents are due... Quality Guy is there right? Ask him to take Signatures from all members and do the filing. We cannot stop the Production for this MRMs, Trainings and all... These are just few examples! Quality and Food Safety is everyone's Business and all the Stakeholders have to involve right from Top Management to Floor level people. It's a Culture and Habit to follow by everyone who is involved in the Food Chain!!

HACCP Steps: 1. Conduct a thorough analysis of potential hazards. 2. Identify the Critical Control Points (CCPs) in the process. 3. Define the critical limits for each CCP. 4. Implement a robust monitoring system to ensure CCPs are met. 5. Establish effective corrective actions to address any deviations from the critical limits. 6. Develop verification procedures to validate the effectiveness of the HACCP plan. 7. Establish record-keeping procedures to maintain a comprehensive documentation of the HACCP system

What are the 7 steps of HACCP? The seven steps of HACCP 1.Perform a hazard analysis. ... 2.Determine Critical Control Points (CCPs). ... 3.Set critical limits. ... 4.Establish a monitoring system. ... 5.Establish corrective actions. ... 6.Establish verification procedures. ... 7.Establish record-keeping procedures.