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Articles Food Safety - Hierarchy Of Food Safety Management System

Food Safety - Hierarchy Of Food Safety Management System

Principal Author / Publisher:Safetyhow Admin
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Good Manufacturing Practices  5s of Good Housekeeping

Hierarchy of Food Management System

What is 5S


Kaisen – Japanese philosophy or practice of continuous improvement from the chief to the assembly line worker 

Japanese

 

 

 

 

    English


Seiri

 

 

 

 

 

 

       Sort
Seiton

 

 

 

   Set in order / Systematize
Seiso

 

 

 

 

Sweep / Shine
Seiketsu

 

 

   Standardize / Sanitize
Shitsuke

 

 

   Sustain / Self-Discipline

Quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked or held to a quality appropriate for the intended use.  It is concern with manufacturing and quality control procedures. 

SINK DISHWASHING

1. Wash - warm water & dish washing soap
2. Rinse - Clean Water at least 43 (110 f)
3. Disinfect - Clean water plus Disinfectant at 24 c (75-f) for 45 second
 4. (Bleach) - Chlorine 100 ppm quats 200ppm iodine 25ppm

7 Principles of HACCP
- Conduct hazard analysis
- Determine the critical control point
- Establish critical limits
- Establish a system to monitor control of the CCP - Identify corrective actions.
- Verify that the system works.
- Establish procedures for record keeping and documentation

ISO 22000  Hazard Analysis Critical Control Points  Sanitation Standard Operating Procedures


ISO 22000

- Compliance with the Codex HACCP principles
- Harmonize voluntary to international standards
- Provide an auditable standard
- Use of internal audits
- 3rd party certification 
- Provide communication of HACCP concepts 

6 Mandatory Procedures

- Control of documents
- Control of records
- Corrections   (control of non-conforming products)
- Corrective actions
- Recall (this includes traceability) - Preventive actions
- Internal Audit
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References
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