Food Safety - Hierarchy Of Food Safety Management System
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
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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