Related items
Showing items related by metadata.
-
BookletCorporate general interestEstablish validated critical limits – Step 8, Principle 3 2023
Also available in:
Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to set and validate critical limits for each Critical control point (CCP) (Step 8 / Principle 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical limits establish whether a CCP is in control, and can, therefore, be used to separate acceptable products from unacceptable ones. Critical limits should be measurable or observable and typically use minimum and/or maximum values or critical parameters, such as temperature, time, moisture level, pH, aw, conveyor belt speed, etc. Critical limits should be scientifically validated to ensure they are capable of controlling hazards to an acceptable level. In many cases, CCPs can be validated using available information and existing studies from credible sources. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
BookletManual / guideMonitoring critical control points – Step 9, Principle 4 2023
Also available in:
Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to establish a monitoring system for each Critical control point (CCP) (Step 9 / Principle 5) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical control points are monitored through a scheduled measurement or observation of a CCP relative to its critical limits. The monitoring method and frequency should make it possible to detect any failures before they fall outside the established critical limits, so that affected products can be isolated and evaluated in a timely manner. Where possible, CCPs should be monitored continuously (e.g. temperature recording chart). For observable critical limits (e.g. pump settings) where continuous monitoring is not possible, the frequency of monitoring should be appropriate to the deviation and be sufficient to limit the amount of product affected by a deviation. The personnel monitoring CCPs should be properly trained for the task and be capable of addressing any deviations. The monitoring data and records should be reviewed and evaluated by a designated person with the knowledge and authority to carry out corrective actions when needed. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
Book (stand-alone)Technical studyA regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
RAP Publication 2014/21
2014Also available in:
No results found.To ensure the safety and quality of foods, it is essential to implement preventative approaches that focus on building quality and safety throughout the food chain. Good hygienic practices (GHP) and good manufacturing practices (GMP), together with hazard analysis and critical point (HACCP) systems, have been recognized globally as important for ensuring the safety and quality of food and for preventing foodborne diseases. The purpose of the preventative approach is to build safety into products by identifying hazards and either preventing them from entering the food chain, eliminating them or reducing them to acceptable levels. This document develops/adapts the Codex texts into requirements or criteria which can be included by governments in their legislation to provide a basis for compliance with GMP/HACCP based food safety management systems, either on a mandatory or voluntary basis.
Users also downloaded
Showing related downloaded files
-
-
Book (series)Technical studyAssessment and management of biotoxin risks in bivalve molluscs 2011
Also available in:
No results found.Biotoxins produced by certain algal species can be accumulated by bivalve molluscs. This constitutes one of the major public health risks that need to be managed during shellfish production. With a view to aiding risk assessment, monitoring and surveillance programmes, this paper provides a range of information about the various biotoxins globally recorded in shellfish: levels detected, toxicological data, methods of analysis for detection and quantification of toxins, and the risk assessment ap proach for public health management. The complex chemical nature of the toxins, along with several analogues, hampers the development and validation of methods for their detection, for the evaluation of their toxicity and for the development of limits for shellfish safety management. This paper also illustrates the approach taken by the Codex Alimentarius Commission in developing guidelines for bivalve shellfish safety management and for establishing Codex standards for live and raw bivalve moll uscs. -
Poster, bannerPoster / banner / roll-up / folderThe bioavailability of cadmium and lead in soil and bioaccumulation in barley from a contaminated soil 2018
Also available in:
No results found.