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Blog posts tagged in Hazard Analysis Critical Control Point (HACCP)

 

Sensory training 01


Food Safes's milk collection training is created for people working in the collection and processing of milk in the dairy sector.

This course is suitable for operators, coordinators, team leaders, supervisors, managers as well as staff interested in further developing their skills.

More here.

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Introduction to HACCP Training
 


To request our highly-rated HACCP training courses, call us now on 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.


haccp 

An introduction to HACCP (Hazard Analysis Critical Control Point)

HACCP has its origins in the US space programme and was further developed by the Codex Alimentarius Commission as a methodology and food safety risk management system. It is used to identify, prevent, and proactively control food safety hazards. 

What are some of the basic definitions?

Hazard: 

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. 

Food safety hazard analysis: 

A food safety hazard analysis is done in order to determine which potential hazards need to be controlled, how much control is needed, and which combination of control measures should be used in order to make sure that food is safe.

Supporting Programmes / Good Manufacturing Practice (GMP): 

A production and testing practice that helps to ensure a quality product. Basic preventive guidelines for plant and facility operations. Guidelines aimed at food processors aim to include all HACCP methods and procedures and typically address (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal.

 

The slides explain how GMP and Supporting Programmes support HACCP:  

 

Risk analysis: 

A process consisting of three interconnected components: risk assessment, risk management and risk communication.

Risk assessment: 

A scientifically based process consisting of four steps (i) hazard identification (ii) hazard characterisation, exposure assessment (iii) and (iv) risk characterisation.

Verification: 

Act or process of establishing (confirming) the accuracy or existence of something; in the quality field, verification is a systematic, objective, and documented process of confirming that a product or service conforms to various requirements (customer, regulatory, etc.). A process that uses objective evidence to confirm that specified requirements have been met. 

HACCP management systems consist of seven principles and use a logical methodology. What are these seven principles? 

What are the seven principles of HACCP are: 

1. Hazard Analysis

Identify any Physical (P), Chemical (C), Allergenic (A) or Microbiological (M) hazards that might occur at each stage 

2. Critical Control Points (CCP’s)

CCP’s are the stages of your process where the hazards must be controlled for the food to be safe to consume. Example: Cooking, metal detection or pasteurisation 

3. Critical Limit

Critical limits are specified safety limits at your CCP’s, which separates acceptable (safe food) from unacceptable (unsafe food). Critical limits are usually measurable values based on scientific finding.

Example: Critical limit for cooking: 80C; Critical limit for pasteurisation = 75.5 C / 15 Seconds / Flow 17000L.

4. Monitoring

Monitoring procedures would need to be established to ensure hazards are controlled at CCP’s. Such monitoring activity may involve temperature checks, visual inspection and time recording

Example:  Checking with a probe thermometer the internal temperature of cooked food; Automatic temperature recording with a probe (within +/- 0.05 C) / filter checks and identifying who is responsible for this (Operators & management)

5. Corrective Action

Corrective actions are procedures to be taken when monitoring (at CCP’s) has identified that the critical limit has been or is likely to be exceeded.

Example:  The act of returning cooked undercooked food to oven (65C) to continue to cook till 80C; Immediate correction: automatic flow divert / RCA: 5 Why / Ishikawa.

6. Verification

This involves taking an overview of your HACCP based system to ensure it is working effectively. It is checking that the checks already done are true and effective at controlling your hazards. Refer to company heat treatment plan (MPI HTST tables).

Example:  Checking the checker activity ; internal audits; Activity (Check such as: temperature, holding time, filters) / Frequency (how often? Daily, weekly or monthly) / Responsibility (who? Operators & management) Verification includes, pasteuriser checks, daily log sheets checks, calibration checks, flow & valve checks and internal audits.

7. Documentation and record keeping requirements

A HACCP based system must have appropriate documentation to demonstrate it is working effectively. These will usually incorporate HACCP charts, work instructions, written procedures/policies.

Example: Food safety (cooking) records; Pasteuriser records, daily log sheets, calibration records both soft and hard, training records, annual flow & valve checks, internal audits and third party audits.

 

Review To ensure the HACCP is working effectively, it is important to review the food safety system at regular intervals. This may be when there is a change of process, flow rate, HACCP plan or a non-compliance related to the current plan.

 

The slides explain how 7 HACCP principles are applied in a simple, pie preparation & retail example:  

 

 

This video below explains how HACCP is used to make products safe - Part 1 

 

 

This video below explains how HACCP is used to make products safe - Part 2

 


Companies We've Worked With

We have collaborated and delivered training at a number of performance-fuelled organizations and global brands, some of which are outlined below. 

Food Safe food safety training clients

 



To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 I have heard about the 14 codex Alimentarius steps and now know the 7 principles to HACCP (above), how do the two align?

 

 

Is there a simple example of a HACCP flow chart? 

 

HACCP Process Flow Sample

 

Is there an example of a HACCP table?

 

  

Is there a simple example of the microbiological limits and time / temperature combinations? 

 

Sample of regulatory limits - Time Temperatures

 

 

Are there case studies about how HACCP training is successfully applied in companies by Food Safe?

 

Medium sized food company case study below

 

 

Large food company case study below

 

 

Click on THIS LINK to get a better understanding about the different options at Food Safe for HACCP Training? 

  

Click on THIS LINK to get a better understanding about the new MPI approved NZQA unit standards for HACCP?  

 



To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

 

 

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2018 Food Safe food safety training clients

 

Food Safe has had a very busy, enjoyable and successful year working with training-conscious organisations and helping them succeed in achieving their goals.

We want to thank all those who have partnered, collaborated and trained with us and wish them all the very best for 2019.

The Food Safe team has trained across many areas of food safety – from basic food safety and HACCP through to advanced dairy manufacturing and Halal.

We are happy to hear from anyone who shares our passion for training and continuous improvement. We'd love to assist.

Call us on 0800 003 097 or This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Posted by on in Food Safety Training

Food Safety Training

 

Food Safe has been busy this year. We are very proud to have trained the QA team at AFFCO, Morewa. On this occasion, we focused on Advanced HACCP and Risk Control training.

The team came out tops and celebrated afterwared with a well-deserved round of icecreams from their Compliance Manager's Mr Whippy's truck. We are already thinking about how to develop trainees further in 2019.

 

Food Safe offers Hazard Analysis Ctrical Control Point (HACCP) Training across New Zealand.

 

Food Safe has New Zealand’s highest and consistent trainee review ratings by both score and numbers.

  

Google Business (4.9 stars/5 from 104, year-on-year reviews) and

Facebook (4.8 stars/5 from 102, year-on-year reviews) 

 

Book your company's next HACCP training course by calling us in New Zealand on 0800 003 097 or +64 9 2814226 from overseas.

 

Here is a video about this HACCP training:

 

 

More about this training?

  

Training option 4 of 4: Advanced application of HACCP - Develop, implement and review a HACCP application for a food processing operation- Unit standard 28265 

Training can be used in All food sectors (MPI approved)

 

(This new MPI approved standard replaces Food Safe's current programme 16667 in the Dairy and 12626 in the Meat and 12316 Seafood sectors)

Programme Overview: Two-day course + submission of HACCP Plan assessment + follow-up on-job verification

 

Suitable for: Quality Managers, supervisors, quality coordinators, HACCP plan review team members, facilities maintenance leaders, senior supply chain team members, senior warehouse team members, managers, business owners.

 

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  • How best practice food companies operate - FSSC 22000. (The HOW we implement our learning as a company)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • Codex Alimentarius 14 step methodology applied in simple picture format
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Group exercises to work on site HACCP flow charts and HACCP plan
  • CCPs and critical limits relevant to workplace and department requirements
  • How CCPs, critical limits and controls are applied - Multi sector testing of learning
  • Group exercises to practically implement critical limit knowledge learned
  • Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  • Introduction to best practice risk control techniques such as: preventative actions, problem-solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring it matters (The WHEN training must kick-in).
  • Visual application of HACCP with videos and practical examples
  • Individual coaching towards how to develop, implement and review a HACCP plan

NZQA Level 5; 20 Credits

 

This Food Safe training is available on request for groups as small as 4 or more.

 

This video explains how Food Safe successfully collaborates with companies to deliver food safety training: 

 

 

 

To request a HACCP course, call us in New Zealand on 0800 003 097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

For Mandarin readers:

 

Food Safe非常自豪能够在Morewa的​​AFFCO培训QA团队。在这个场合,我们专注于高级HACCP和风险控制培训。该团队在他们的合规经理的Whippy先生的卡车上获得了当之无愧的冰淇淋。我们已经在考虑如何在2019年进一步发展AFFCO的受训人员。

 

For Hindi readers:

 

एएफएफसीओ, मोरेवा में क्यूए टीम को प्रशिक्षित करने के लिए खाद्य सुरक्षा बहुत गर्व है। इस अवसर पर, हमने उन्नत एचएसीसीपी और जोखिम नियंत्रण प्रशिक्षण पर ध्यान केंद्रित किया। टीम शीर्ष पर आई और उसके अनुपालन प्रबंधक के श्री व्हाइपी के ट्रक से आइसक्रीम के एक अच्छी तरह से योग्य दौर के साथ मनाया गया। हम पहले ही सोच रहे हैं कि 201 9 में एएफएफसीओ के प्रशिक्षुओं को कैसे विकसित किया जाए। 

 

Food Safe offers Hazard Analysis Critical Control Point (HACCP) Training across New Zealand.

Don't miss out! Book your next HACCP training course by calling us in New Zealand on 0800 003097 or +64 9 2814226 Globally

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Food Safety Culture Measurement

What is Food Safety Culture?

In simple terms culture is about How, Why and When we practice Food safety 

 

Why focus on Food Safety Culture?

Several global food safety investigations and reports, that have followed food safety break-downs, such as the Listeria outbreak in USA that killed close to 33 people in 2011 to the E-coli 0104-04 outbreak that killed over 20 people in Germany have recommended that food companies consider tracking and improving Food Safety Culture in addtion to other risk control measures. 

Many of these deaths, food safety scares and food re-calls were preventable if Food Safety Culture was a meaningful focus of food companies and senior managers. 

 

So what is the challenge?

The challenge for management and food companies in addition to knowledge is, finding an easy-to-use tool to effectively measure Food Safety Culture, so this can be tracked and acted upon.

 

Is there a specific report related to a New Zealand context?

A report that relates to New Zealand, that specifically details Food Safety Culture and its importance as a lesson for sector-wide improvement is the 'Whey Protein Concentrate Contamination Incident Report' and a page extract from the document, details some of the points below. 

 

Food Safety Culture 

Source: Government of New Zealand

 

So what influences Food Safety Culture and why measure it? 

Here is a presentation about Food Safe's innovative analysis tool that helps explain what culture means and how a company can and should measure Food Safety Culture.

 

 

 

 

What the front-end of Food Safe's Analysis Tool looks like?

 

 

Food Safety Culture Assessment Tool

 

Eager to know more?

Give us a ring on 0800 003 097 or email us at  This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll show you how you too can benefit from our world leading tool that can measure Food Safety Culture.

 

Interested in the full report to better understand context?

 

 

Author: Government Inquiry into the Whey Protein Concentrate Contamination Incident Date of publication: November 2014. Place of publication: Wellington, New Zealand ISBN: 978-0-473-30935-0 

Note: The purpose of this blog and the main reason for highlighling a page of the report above is to focus trainee and management attention to lessons than can be learned and how continuous improvements can be made, rather than drawing attention to a specific company.

Inquiry members:

The three Inquiry members are Miriam Dean CNZM QC (chair), Tony Nowell CNZM and Dr Anne Astin PSM.

Miriam Dean CNZM QC Miriam Dean has extensive governance and commercial litigation experience. A former partner at Russell McVeagh, she is a Queen’s Counsel whose practice focuses on commercial, competition and consumer law, arbitration and mediation. She was also recently the lead reviewer for the 2012 Review of the Crown Law Office. She is currently chair of both New Zealand on Air and the Banking Ombudsman Scheme. She is also a director of Crown Fibre Holdings, the Government’s investment vehicle responsible for managing the introduction of ultra-fast broadband to urban areas, and the Auckland Council-controlled organisation managing the Council’s investment portfolio. Ms Dean is a former president of the New Zealand Bar; previously also a member of the Auckland Transition Agency, the government’s Electricity Market Review and the IANZ Council.

Tony Nowell CNZM Mr Nowell has extensive governance, food standards and export sector experience. He is currently the chair of Scion (New Zealand Forest Research Institute Ltd), a director of Food Standards Australia New Zealand, New Zealand Food Innovation Auckland and the National Export Advisory Board. A past chair of the New Zealand Food and Grocery Council and the former Chief Executive of Zespri International Ltd, he also previously held senior management roles with Griffin’s Foods Ltd and Sara Lee Corporation. He co-chaired the New Zealand Government’s Food and Beverage Task Force in 2005 and currently represents New Zealand on the APEC Policy Partnership for Food Security.

Dr Anne Astin PSM Dr Astin has extensive scientific and management experience, including 10 years as the Chief Executive Officer who developed, established and led the start-up of a government statutory authority for dairy food safety in Victoria, Australia. The Inquiry is supported by a legal advisor, Simon Mount, and two policy advisors, Mark Patchett and Sally Johnston.

Independent peer reviewer: Professor Alan Reilly

Professor Reilly, Chief Executive of the Food Safety Authority of Ireland, has agreed to act as expert peer reviewer for the Inquiry’s reports. Professor Reilly has worked for more than 30 years in the area of food safety. Before taking up his current role, he worked in the Food Safety Programme of the World Health Organization in Geneva. He is also the chairman of the Scientific Advisory Board of the European Food Information Council.

Eager to know more?

Give us a ring on 0800 003 097 or email us at  This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll show you how you too can benefit from our world leading tool that can measure Food Safety Culture.

 

 

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