Office: + 971 4 263 1232 Lab: + 971 4 257 8770
HP is a specialized Quality Management Consulting firm that provides a wide-range of consulting services in Food Safety, HACCP & ISO Quality Management Services and Environment Health & Safety Management services for both industry and non-industry sectors under the name GHP QUALITY CONSULTANTS, Dubai. In Food Safety & Hygiene sector we mainly focus on Food Safety Management System (FSMS) consultancy based on ISO 22000:2005, Food Safety & Hygiene Training programs, HACCP consultancy & Training programs, Kitchen audits, Food facility structural survey audits and Gap analysis – for all kind of Food Industry including Star Hotels, Hypermarkets, Supermarkets, Catering Companies, Chain / Single Restaurants, Canteens and Club-houses.
→ The basic food hygiene training is a computer based Power Point presentation with set in videos.
→ It takes six to eight hours duration; which includes two coffee breaks (15 minutes), a lunch break (30 minutes) and Examination hour (30 minutes).
→ The maximum number of attendees should not exceed 25 nos. in each session.
→ End of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
INTRODUCTION
→ Introduction about food hygiene
→ What is food poisoning
→ Relation between food hygiene and food poisoning
→ Cause of food poisoning
→ Incidence of food poisoning
→ Relation between food hygiene and food poisoning
→ Management role of food hygiene in avoiding food poisoning
→ Good food hygiene benefits
MICROBIOLOGY
→ What is Bacteria
→ Pathogenic and non pathogenic Bacteria
→ Bacterial multiplication
→ Factors influencing Bacterial multiplication
→ Spore formation
→ Toxin production
→ Microbes in food
→ Other micro-organisms (Viruses, Yeasts, molds and parasites )
FOOD POISONING AND FOOD BORNE ILLNESS
→ What is food poisoning and food-borne illness’
→ Bacterial Intoxication
→ Bacterial Infections
→ Chemical Food-borne Illnesses
→ Parasites
→ Viruses
FOOD CONTAMINATION AND ITS PRVENTION
→ What is contamination and Cross-contamination
→ Contamination by micro-organisms
→ Vehicles and Routes of Bacterial contamination
→ Physical Contamination
→ Chemical Contamination
→ Control measures for preventing chemical, physical and biological contamination.
→ The role of temperature control
THE STORAGE AND TEMPRATURE CONTROL OF FOOD
→ Correct storage of food items
→ Dry, Chill and Frozen Storages
→ Food Temperature control (Receiving, Handling and storage, Thawing, Cooking, Cooling, Re-heating, Hot / Cold holding, Service / Display / Transportation )
PURCHASE TO SERVICE
→ Possible hazards and the controls measures for all stages of food handling (purchase, receiving, storage, thawing, preparation, cooking, cooling, reheating and service)
→ Inspection or delivery checks
→ Hygienic food handling
FOOD SPOILAGE AND PREVENTION
→ Signs and symptoms of food spoilage and how it can be prevented
→ Food preservation methods (Temperature controls, dehydration / moisture control, use of chemicals and use of physical methods)
PERSONAL HYGIENE
→ Employee health
→ Hygiene and Personal cleanliness
→ Hand washing and Sanitizing
→ Disease control
→ Education and Training
→ Supervision
PEST CONTROL
→ The basics of Pest Control
→ Signs of pest infestation
→ Preventing entry of Rodents and Insects
→ Disease control
→ Reasons for Pest Control
→ Systematic prevention of pests’ entry.
EQUIPMENTS AND UTENSILS FOR FOOD HANDLING
→ The equipment design and construction
→ Equipment cleaning and sanitation procedures
PRINCIPLES OF CLEANING AND SANITIZING
→ Detergents (Alkaline, Acid detergents)
→ Sanitizers (chemical sanitizer, recommended concentrations and contact time)
→ The importance Cleaning and Sanitizing
→ Acceptable methods of cleaning and sanitizing
The Person-in-charge (PIC) training course is designed for a person at supervisory level on duty during all operating hours trained in the prevention of food-borne illness and injury. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work.
→ The Person-in-charge Level 2 training is a computer based Power Point presentation with set in videos.
→ It takes 6 hours duration; which includes one coffee break (15 minutes), a lunch break (30 minutes)
→ The maximum number of attendees should not exceed 16 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
HYGIENE
→ Demonstrate commitment to good food hygiene practices
→ Promote a high standard of personal hygiene throughout the food operation
→ Explain the implications of food-borne illness in the food operation
→ Ensure food workers suffering from food-borne illness do not work in contact with open food
STRUCTURAL HYGIENE
→ Identify or report structural deficiencies in the food operation
→ Manage and maintain an effective pest control system
→ Manage and maintain a satisfactory waste disposal system
FOOD SAFETY OPERATIONS
→ Manage and maintain an effective cleaning programme
→ Where applicable to their job: ensure food safety during product purchasing
→ Ensure food safety during delivery receipt
→ Ensure food safety during storage
→ Ensure food safety during product preparation
→ Ensure food safety during cooking/processing/cooling/holding/service of food
→ Encourage good hygiene practice during the transportation of food
→ Where applicable to their job: ensure products are labelled correctly
FOOD SAFETY MANAGEMENT
→ Ensure that the food safety training needs and competencies of staff are met
FOOD SAFETY REGULATIONS
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business
→ Provide assistance to food inspection officers
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business
The Person-in-charge (PIC) training course is designed for a person at supervisory level on duty during all operating hours trained in the prevention of food-borne illness and injury. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work.
→ The Person-in-charge Level 1 training is a computer based Power Point presentation with set in videos.
→ It takes 6 hours duration; which includes one coffee break (15 minutes), a lunch break (45 minutes)
→ The maximum number of attendees should not exceed 16 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
HYGIENE
→ Demonstrate commitment to good food hygiene practices
→ Promote a high standard of personal hygiene throughout the food operation
→ Explain the implications of food-borne illness in the food operation
→ Ensure food workers suffering from food-borne illness do not work in contact with open food
STRUCRURAL HYGIENE
→ Identify or report structural deficiencies in the food operation
→ Manage and maintain an effective pest control system
→ Manage and maintain a satisfactory waste disposal system
FOOD SAFETY OPERATIONS
→ Manage and maintain an effective cleaning programme
→ Where applicable to their job: ensure food safety during product purchasing
→ Ensure food safety during delivery receipt
→ Ensure food safety during storage
→ Ensure food safety during delivery receipt
→ Ensure food safety during product preparation
→ Ensure food safety during cooking/processing/cooling/holding/service of food
→ Encourage good hygiene practice during the transportation of food
→ Where applicable to their job: ensure products are labelled correctly
FOOD SAFETY MANAGEMENT
→ Manage and maintain the traceability system within their area of the food operation
→ Manage/review food safety complaints effectively
→ Implement and review the food safety management system (based on HACCP principles)
→ Conduct internal audits
→ Manage and maintain food safety documentation and records
FOOD SAFETY OPERATIONS
→ Ensure that the food safety training needs and competencies of staff are met
FOOD SAFETY REGULATIONS
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business
→ Provide assistance to food inspection officers
→ Follow up non-conformances with corrective action.
Advanced Food Hygiene Training course is provided for small groups of executive and managerial level teams.
COURSE CURRICULUM
INTRODUCTION
Objective: Understanding the relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety, in addition to:
→ → The economic costs upon employers and the personal costs to individuals of food- borne illnesses. → → The benefits to the employer of high standards of food hygiene.
→ → Recent trends in reported cases of food-borne illnesses
→ → Reasons for seasonal variations in reported cases of food-borne illnesses.
→ → Customer aspirations and concern for the safety and wholesomeness their food
BACTERIOLOGY
Objective: To understand the characteristics and classification of bacteria (including pathogenic and spoilage), in addition to:
→ → Functions of spores and their role in the survival of bacteria.
→ → Toxin formation, and distinguish between exotoxins and endotoxins.
→ → Methods commonly used to identify bacteria.
→ → Phases and significance of the growth curve of bacteria, method of reproduction and generation times under optimum conditions.
→ → Factors influencing bacterial growth: nutrients, hydrogen-ion concentration, water activity, temperature, atmosphere and competition.
→ → Different optimum temperatures for bacterial growth and understanding the terms psychrophile, mesophile, thermophile and psychrotroph.
→ → Bacterial sampling and monitoring of food and equipment and their limitations.
FOOD- BORNE ILLNESSES
Objective: Causes and control measures of food-borne illnesses, in addition to:
→ Food-borne illnesses caused by the ingestion of poisonous foods such as plants, fungi, and fish, and food contaminated by:
→ → pathogenic bacteria or their toxins
→ → chemicals including metals
→ → viruses
→ → mycotoxins
→ → other agents such as protozoa and parasites
→ The difference between toxic and infective food-borne illnesses. → Sources, types of food commonly involved, incidences, vehicles and routes of transmission, → Average onset times/incubation periods, symptoms, likely carrier status and control measures for:
→ → pathogenic bacteria or their Salmonella spp
→ → Clostridium perfringens
→ → viruStaphylococcus aureus
→ → Clostridium botulinum
→ → Bacillus cereus
→ → Vibrio parahaemolyticus
→ → Escherichia coli including VTEC
→ → Bacillary dysentery
→ → Listeriosis
→ → Typhoid and Paratyphoid
→ → Campylobacter enteritis
→ → viruses including Hepatitis A, Norwalk and SRSV
→ → The importance of the current control and prevention of Brucellosis and Tuberculosis in relation to food.
→ The potential for bacterial contamination throughout the food production chain and methods of contamination control.
→ Problems presented by carriers, (convalescent and symptom less and methods for their detection and control.
→ Food-borne illness caused by chemicals (including metals) and examples of food contaminated by chemicals
→ Symptoms of acute and chronic chemical food- borne illness.
→ Food- borne illness can be caused by poisonous plants.
→ Consumption of certain types of fish and shellfish that may lead to illness
→ The role of management in an alleged outbreak of a food-borne illness.
→ Possible actions of enforcement authorities in the investigation of an outbreak of a food-borne illness.
PHYSICAL CONTAMINATION OF FOOD
Objective: The potential for physical contamination of food and measures available for its prevention, in addition to:
→ The most common intrinsic and extrinsic physical contaminants of food.
→ Procedures for the detection, prevention and removal of physical contaminants.
→ Physical contamination by non-food personnel such as maintenance staff, contractors, visitors and delivery personnel
FOOD STORAGE, TEMPERATURE CONTROL AND PRESERVATION
Objective: The importance of providing and maintaining suitable conditions for the storage of all types, in addition to:
→ The importance of satisfactory storage to minimise contamination and bacterial multiplication, deterioration, decomposition and infestation
→ Stock control systems and the effects of spoilage organisms on food
→ Variances in shelf life of stored products and the function of date labelling of food
→ Examining stock for damage or spoilage and the methods for disposing of it
→ Temperatures necessary to control enzyme and bacterial activity in food.
→ Explain the requirements for hygienic and efficient use of refrigerated and frozen storage units.
→ The necessity for rapid chilling of food
→ Principles for maintaining the safety and quality of food by the use of:
→ → low temperatures
→ → high temperatures
→ → cook- chill, cook- freeze and sous-vide
→ → canning and bottling
→ → dehydration
→ → chemicals such as preservatives, salt and acids
→ → vacuum packaging and modified atmosphere packaging
→ → smoking
→ → irradiation
→ → The importance of time controls in minimising pathogenic organisms.
DESIGN AND CONSTRUCTION OF FOOD PREMISES AND EQUIPMENT
Objective: The importance of satisfactory design, the use of suitable materials in the construction of food premises and equipment, and the need for maintenance and improvement plans, in addition to:
→ Criteria used in site selection
→ Features of satisfactory design of food premises, including product flow.
→ → Personnel
→ → Cleaning and disinfection
→ → Waste disposal
→ Maintaining standards of vehicles and outside catering
→ Features of satisfactory design of food equipment
→ The importance and use of suitable construction materials for work surfaces, sinks and food equipment
→ Priority lists for repairs and improvements based on food safety risks
CLEANING AND DISINFECTION
Objective: Principles and procedures for the satisfactory cleaning and disinfection of food premises, in addition to:
→ Terms such as cleaning, detergent, disinfection, sanitizer and sterilisation.
→ Need for and benefits of cleaning and the principles of systematic cleaning.
→ Properties required for cleaning chemicals used in the food industry
→ Principles of "cleaning in place"
→ Appropriate cleaning processes for a range of activities, areas, equipment and environments
→ PrinciplesThe need for and essential elements of cleaning schedules.
→ Management and administrative functions in relation to cleaning.
PEST CONTROL
Objective:Understanding the habitat and characteristics of food pests, the need for control, and effective methods for their control, in addition to:
→ The habitat, characteristics and reasons for control of rodents and birds, as well as flying, crawling and stored-product insects.
→ Methods of control (and limitations) for rodents, birds and insects in and around food premises, including environmental, physical and chemical control.
→ The importance of obtaining professional advice or utilising trained personnel
→ Methods to monitor the contractor and his effectiveness
PERSONAL HYGIENE
Objective: Understanding the need for high standards of personal hygiene in addition to:
→ The desirable personal qualities and standards of a food handler and the need for careful staff selection
→ Staff responsibilities in respect of personal hygiene
→ Hazards associated with:
→ → skin injuries, infections and the use of inappropriate dressings
→ → skin injuries, infections and the use of inappropriate dressings
→ → wearing jewellery and nail varnish
→ → inadequate or unsatisfactory protective over-clothing
→ → personal habits and bad practices
→ Controls necessary in respect of persons suffering from, or suspected of, suffering from food- borne illness
TRAINING STRATEGIES
Objective: The need for and techniques involved in food hygiene training in addition to:
→ The need for, and benefits of, food hygiene training
→ Development and content of hygiene training programmes
→ Principles and methods of effective training
→ Use, benefit and need for training records
→ The extent of training necessary for all associated personnel including food handlers, cleaners, serving staff, delivery personnel, contractors, administrative staff, supervisors and managers
MANAGEMENT CONTROL TECHNIQUES
Objective: The importance of, and the techniques involved in managing food safety in addition to:
→ Potential hazards (biological, chemical and physical) that may affect food safety
→ Principles of HACCP, the stages involved in HACCP type studies, and how they can be applied in varying degrees of complexity to any food business
→ The manager’s role in managing food safety
→ Establishing procedures, monitoring them and responding to problems
→ The importance of regular management inspections and internal audits
→ Production and use of hygiene policies, manuals, standards, specifications, etc.
→ The Essential Food Safety Training (EFST) Abu Dhabi Food Control Authority (ADFCA) approved Training program is a computer based Power Point presentation with set in videos.
→ It takes six to eight hours duration; which includes a coffee break (15 minutes), a lunch break (30 minutes).
→ The maximum number of attendees should not exceed 15 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
INTRODUCTION TO FOOD SAFETY
→ Importance of Food Safety
→ Common Food Hazards
→ Individual Responsibility
CROSS CONTAMINATION
→ Protective Clothing
→ Personal Hygiene
→ Hand Washing
→ Hand Washing
→ Pest Control
→ Separation and Segregation
→ Use of Clothes
COOKING
→ How to cook
→ Visual checks in cooking
→ Use of temperature probes
→ Hot holding
→ Reheating
CLEANING
→ Cleaning Food Surfaces
→ Cleaning refrigerators
→ Hand contact surfaces
→ Low risk surfaces
→ Clean and clean as you go policy
→ Maintenance of premises
CHILLING
→ Chilled storage
→ Chilled display
→ Chilling food with a blast chiller
→ Options for Chilling food
→ Freezing
→ Defrosting
→ The GHP Staff training is a computer based video file presentation with set in videos.
→ It takes six hours duration; which excludes coffee breaks
→ Examination hour - 40 minutes, 20 questions will be asked and picture based examination.
→ Beginning of the session, the course book is distributed to all attendees.
→ This course is designed for all food handlers in food industry.
AL NUKHBAH & AL JAWDAH CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
→ Introduction
→ Importance of Food Safety
→ Food Hazards
→ Bacteria
→ High Risk Foods
→ Hand Washing
→ Protective Clothing
→ Personal Training
→ Pest Control
→ Operational Hygiene
→ Cleaning
→ Chill and Frozen Storage
→ Cooking
→ Hot Holding
→ Cooling Hot Food
→ The GHP Staff training is a computer based video file presentation with set in videos.
→ It takes six hours duration; which excludes coffee breaks
→ Examination hour - 40 minutes, 20 questions will be asked and picture based examination.
→ Beginning of the session, the course book is distributed to all attendees.
→ This course is designed for Managers, Senior Supervisors and Quality Control personnel.
AL NUKHBAH & AL JAWDAH CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
→ Introduction
→ Essential Food Safety
→ Managing Food Safety
→ Safe Operating Procedures (SOP)
→ Safe Operating Procedures (SOP)
→ Hand Washing
→ Kitchen Hygiene
→ Personal Hygiene
→ Food Storage
→ Cleaning
→ Pest Control
→ Sharjah Municipality Requirements
The HACCP Awareness training course is designed for those working in any branch of the food industry at managerial / supervisory level. This includes ‘traditional’ supervisors and HACCP team members, but also anyone who needs a brief understanding of HACCP as part of their work.
COURSE CURRICULUM
INTRODUCTION TO COURSE AND HACCP
→ What is HACCP?
→ Origin of HACCP
→ Seven Principles
→ Traditional Inspection methods and the HACCP approach
HAZARDS
→ What is Hazards?
→ Biological, Chemical and Physical Hazards
→ Biological Hazards
→ Bacteria
→ Virus
→ Parasites
→ Chemical Hazards
→ Naturally Occurring Chemicals
→ Intentionally added Chemicals
→ Incidentally Added Chemicals
→ Physical Hazards
→ Materials
→ Sources
PREREQUISITE PROGRAMS
→ Prerequisite Programs definition
→ What are GMP’s and SSOP’s?
→ Preliminary steps in developing a HACCP Plan
→ HACCP Team Assembly
→ Building & Facilities
→ Equipment and Utensils
→ Calibration
→ Dealing With Customer Complaint
MODEL SANITATION STANDARD OPERATING PROCEDURE (SSOP)
→ Eight Sanitation Keys
→ Water and Ice
→ Cleanliness of food contact surfaces
→ Prevention of Cross Contamination
→ Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
→ Storage of Toxic Chemical Compounds
→ Prevention of Food from Adulterants
→ Personal Hygiene
→ Pest Control
IDENTIFICATION OF CRITICAL CONTROL POINTS
→ The definition of a Critical Control Point (CCP)
→ The relationship between significant hazard and a CCP
→ The use of decision tree to select a CCP
→ Prevention of Cross Contamination
→ Examples of CCPs
ESTABLISH CRITICAL LIMITS
→ How to define critical limits
→ How to define critical limits
→ How to find sources of critical limit information
→ The Relationship between critical limits and operation limits
CRITICAL CONTROL POINT MONITORING
→ How monitoring is defined
→ Why monitoring is needed
→ How to design a monitoring system
→ Who should monitor
CORRECTIVE ACTIONS
→ The definition of corrective actions
→ Procedures for corrective actions
→ Record-keeping requirements for corrective actions
RECORD KEEPING PROCEDURES
→ What kind of records are needed in a HACCP system
→ When to record monitoring information
→ Record-keeping requirements for corrective actions
VERIFICATION PROCEDUERES
→ How to define verification
→ What functions are part of HACCP plan verification
→ What functions are part of validation
THE HACCP REGULATION
→ What are the requirements of the International and Local Govt. HACCP regulation.
→ How to reference the specific requirements
The intermediate HACCP training course is designed for those working in any branch of the food industry at supervisory level. This includes ‘traditional’ supervisors and HACCP team leaders, but also anyone who needs a broad understanding of HACCP as part of their work. Those who can benefit from this course work in the following fields among others:
→ Quality assurance
→ One to one or on the job instruction and training
→ Investigation of customer complaints
→ Purchasing, especially raw materials
COURSE OBJECTIVE
The intermediate HACCP training is ideal for those considering future progression to the advanced level HACCP programme. The course has a flexible syllabus: It is tailored to suit the background of individual students so that all facets of food production, processing, storage, transport, wholesale, catering, supply and retail are covered. Successful completion of the course and examination will enable candidates to:
→ Assist in hazard-analysis programmes
→ Monitor food hygiene standards
→ Assist in training, especially in on-the-job training
→ Effectively supervise food handlers on HACCP issues
→ Carry out HACCP audits
→ Encourage good standards of HACCP
→ Help formulate and write HACCP policies, instructions etc. Suitable students for the course and examination will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The training time to cover the syllabus is at least 18 hours, typically covered in 2½ days.
→ The Intermediate HACCP training course is a computer based Power Point presentation with set in videos.
→ It takes eighteen hours duration; which includes one coffee break (15 minutes) and a lunch break (30 minutes).
→ The maximum number of attendees should not exceed 08 nos. in each session.
→ End of the session, the course material are distributed to all attendees.
INTRODUCTION TO COURSE AND HACCP
→ What is HACCP?
→ Origin of HACCP
→ Recommendations
→ Seven Principles
→ Traditional Inspection methods and the HACCP approach
HAZARDS
→ What is Hazards?
→ Biological, Chemical and Physical Hazards
→ Biological Hazards - detailed study
→ → Bacteria
→ → Virus
→ → Parasites
→ Chemical Hazards - detailed study
→ → Naturally Occurring Chemicals
→ → Intentionally added Chemicals
→ → Intentionally added Chemicals
→ Physical Hazards - detailed study
→ → Materials
→ → Sources
PREREQUISITE PROGRAMS
→ Prerequisite Programs definition
→ What are GMP’s and SSOP’s?
→ Examples
→ Preliminary steps in developing a HACCP Plan
→ Management Commitment
→ HACCP Team Assembly
→ Building & Facilities
→ Equipment and Utensils
→ Calibration
→ Dealing With Customer Complaint
MODEL SANITATION STANDARD OPERATING PROCEDURE
→ Eight Sanitation Keys
→ Water and Ice
→ Cleanliness of food contact surfaces
→ Prevention of Cross Contamination
→ Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
→ Storage of Toxic Chemical Compounds
→ Prevention of Food from Adulterants
→ Personal Hygiene
→ Pest Control
HAZARD ANALYSIS AND PREVENTIVE MEASURES
→ What is hazard analysis
→ How to conduct a hazard analysis
→ How to identify significant hazards
→ What preventive measures are
→ How to identify preventive measures IDENTIFICATION OF CRITICAL CONTOL POINTS
→ The definition of a Critical Control Point (CCP)
→ The definition of a Critical Control Point (CCP)
→ The use of decision tree to select a CCP
→ Examples of CCPs
ESTABLISH CRITICAL LIMITS
→ How to define critical limits
→ How to set critical limits for a CCP
→ How to find sources of critical limit information
→ The Relationship between critical limits and operation limits
CRITICAL CONTROL POINT MONITORING
→ How monitoring is defined
→ How to design a monitoring system
→ Who should monitor
CORRECTIVE ACTIONS
→ The definition of corrective actions
→ Procedures for corrective actions
→ Record-keeping requirements for corrective actions
RECORD KEEPING PROCEDURES
→ What kind of records are needed in a HACCP system
→ When to record monitoring information
→ How computerized records can be used
→ How to conduct a record review
VERIFICATION PROCEDURES
→ How to define verification
→ How to define verification
→ What functions are part of validation
THE HACCP REGULATION
→ What are the requirements of the International and Dubai Municipality HACCP regulation.
→ How to reference the specific requirements
HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. The CCPs are closely monitored in order to ensure that food is safe for consumption.
This differs from traditional "produce and test" quality assurance methods which can lead to expensive "re-call" of suspect food produce.
The HACCP approach was originally derived from Engineering System's - "Failure Mode & Effect Analysis". It was further developed by Pillsbury / NASA for the American Space Program during the 1960's because you can't "re-call food in Space".
In 1971 the HACCP approach was presented at first American National Conference for Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations. From 1988 to the present day HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries. HACCP is based on SEVEN Principles. HACCP now complies with all seven principles and is the only HACCP system that can be translated into any language by the end user.
HACCP PROGRAM IMPLEMENTATION
(Implemented by our highly qualified consultants who have more than 20 years of experience and are doctorates in their respective field)
HACCP program implementation consists of following 5 steps:
→ Gap Analysis/ Structural Survey
→ HACCP Prerequisites
→ HACCP Implementation
→ Trainings
→ HACCP Manual Delivery
ADVANTAGES OF HACCP PROGRAM
→ Proactive Food Safety Management System
→ Enhanced public health
→ Control over the occurrence of potential hazards in the food supply
→ Increased consumer confidence in the safety of the food supply
→ Legal compliance
The International Organization for Standardization (Organisation internationale de normalisation), widely known as ISO, is an international-standard-setting body composed of representatives from various national standards organizations. Founded on 23 February 1947, the organization promulgates worldwide proprietary industrial and commercial standards. It is headquartered in Geneva, Switzerland.
While ISO defines itself as a non-governmental organization, its ability to set standards that often become law, either through treaties or national standards, makes it more powerful than most non-governmental organizations. In practice, ISO acts as a consortium with strong links to governments. ISO 22000 is a general derivative of ISO 9000. The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
→ Interactive communication
→ System management
→ Prerequisite programmes
→ Principles
HACCP PROGRAM IMPLEMENTATION
DOCUMENTATION
MANAGEMENT RESPONIBILITY
→ Food Safety Policy
→ Regulatory Requirement
→ Communications
→ Emergency Preparedness
→ Review
RESOURCE MANAGEMENT
→ Human
→ Infrastructure
→ Work Environment
PRODUCTION
→ Prerequisite Programmes
→ Hazard Analysis
→ Operational Prerequisites
→ HACCP Plan
→ Verification
→ Traceability
→ Control of nonconformity
VALIDATION, VERIFICATION AND IMPROVEMENT OF THE FOOD SAFETY MANAGEMENT
BENEFITS OF ISO 22000
→ In 148 countries worldwide - from farmers to food services, to processing, transportation, storage, retail and packaging - ISO22000 is already proving its worth.
→ ISO 22000 tackles key issues in the food supply chain, each contributing to an organisation’s ongoing business performance in relation to food safety management.
→ It is flexible and allows an organisation to develop a food safety management system tailored to its particular suppliers, customers and relevant parties.
→ It is flexible and allows an organisation to develop a food safety management system tailored to its particular suppliers, customers and relevant parties.
→ It is flexible and allows an organisation to develop a food safety management system tailored to its particular suppliers, customers and relevant parties.
→ It is flexible and allows an organisation to develop a food safety management system tailored to its particular suppliers, customers and relevant parties.
ISO 9001:2008 QUALITY MANAGEMENT SYSTEM - CONSULTING AND IMPLEMENTATION
ISO 9001:2008 is the standard that provides a set of standardized requirements for a quality management system. The ISO 9001:2008 standard provides a tried and tested framework for taking a systematic approach to managing the organization's processes so that they consistently turn out product that satisfies customers' expectations.
IMPLEMENTING ISO 9001:2008 BENEFITS THE FOLLOWING
→ The standard requires the organization itself to audit its ISO 9001:2008-based quality system to verify that it is managing its processes effectively - or to check that it is fully in control of its activities.
→ In addition, the organization may invite its clients to audit the quality system in order to give them confidence that the organization is capable of delivering products or services that will meet their requirements.
→ Lastly, the organization may engage the services of an independent quality system certification body to obtain an ISO 9001:2008 certificate of conformity. This last option has proved extremely popular in the market-place because of the perceived credibility of an independent assessment.
→ The organization may thus avoid multiple audits by its clients, or reduce the frequency or duration of client audits.The certificate can also serve as a business reference between the organization and potential clients, especially when supplier and client are new to each other, or far.
By performing inspections, Food companies are able to identify problems early with the goal of eliminating the causes. Utilized correctly, inspections save money by eliminating process problems and ensuring that the end product meets customers' requirements and expectations.
GHP's Consultants inspects the Food Processing facilities and processes prior to volume production. This verifies that product specifications are being met and avoids unnecessary reprocessing work later.
GHP's Consultants will visit the clients food premises and make on-site inspections to evaluate current compliance with legal requirements and samples of your products selected during the manufacturing process. This confirms the quality of your product and allows any necessary changes to be addressed early on, reducing rework costs and time.
IMPLEMENTING ISO 9001:2008 BENEFITS THE FOLLOWING
→ Food Facility Audits - Commercial Kitchen Audits → Supplier Quality Assurance Audits → Internal Compliance Audits (HACCP/ ISO) In order to evaluate your current Manufacturing facility, GHP's HACCP / ISO consultants will visit your premises on monthly basis to conduct a routine audit and raise a gap report concerning the following:
RECEIVING FACILITIES
→ Proper receiving arrangements
→ Loading and Unloading
→ Existing documentation
→ Updates related to current issues
STORAGE AND FOOD PROCESSING FACILITY
→ Floors, walls and ceilings
→ Lighting: intensity, bulbs and fixtures used
→ Temperature control
→ Drainage and sewage systems
→ Water quality
→ Required food safety signs
→ Existing documentation
→ Type of equipment and utensils
→ Updates related to current issues
CHANGING ROOM FACILITY
→ Washrooms for staff: water supply, air exchange.
→ Changing rooms for staff: surface and facilities.
CHEMICAL STORAGE AREA
→ Basic Safety principles
OTHER
→ Pest management
→ Surrounding area
→ Waste management
→ Staff training log
NEW FOOD PREMISES DESIGN AND STEP BY STEP GUIDANCE DURING CONSTRUCTION
GHP's HACCP / Food Safety consultants will visit your site and review the floor plan drawings and advise the necessary changes with the existing plan or making new plans concerning the following:
RELATED TO DESIGN, FACILITIES AND OPERATION
→ Building and facilities should be what kind of construction.
→ How the working space should be provided to allow for the satisfactory performance of all operations.
→ The design should permit what are the criteria.
→ How the building facilities to be designed to avoid cross contamination.
→ How the building and facilities designed to achieve hygienic operations and regulated flow in the process from the arrival of the raw material at the premises to the finished product.
→ Appropriate temperature conditions for the process and the product.
→ How the building and facilities should be designed to prevent entrance and harbouring of pests and the entry of environmental contaminations such as smoke, dust, sandstorm etc.
→ In the Food Warehouse or Food handling areas:
→ → What type of flooring should be?
→ → What type of wall should be?
→ → What type of ceiling should be?
→ Stairs, lifts, cages and auxiliary structure where should be situated and constructed as not cause contamination to Food.
→ How the Chutes should be constructed.
→ In Food handling areas how all overhead structures and fittings should be installed to avoid contamination directly or indirectly.
→ The use of material, which should not to be a source of contamination, which should be avoided unless its use would clearly not be a source of contamination.
RECEIVING FACILITIES
→ Proper receiving arrangements
→ Proper receiving platform
→ Sanitary conveniences
FOOD PROCESSING UNIT FACILITY
→ Materials used in Flooring, Walls & Ceilings
→ Selection of paint for the Wall and ceilings
→ Doors, Windows , Stairs & Platforms
→ Services (Gas Supplies , Electricity , Water Supplies, Lighting, Ventilation)
→ Sanitary conveniences
→ Water supplies
→ Storage of Hazardous Substances
→ Facilities for washing food and equipment
→ Lighting for food premises
→ Ventilation for food premises
→ Refuse storage
CHANGING ROOM FACILITY
→ Change Room Facility
→ Washroom
→ Wash basins
→ Lockers, Cloakrooms and Shoe Racks
→ Accommodation for clothing and personal belongings
REQUIREMENT FOR HYGIENIC PROCESSING AND MANUFACTURING
→ Reception of raw material
→ Prevention of cross contamination
→ Processing
→ Packaging
→ Storage and transportation of end products
→ Sampling and testing arrangements
→ Handling of different types of product in different areas
→ Special provisions for different products (eg; pork and meat)
REQUIREMENTS RELATED TO THE FOOD STORAGE TEMPRATURE CONTROLS, CROSS CONTAMINATION AND TRANSPORTATION
→ How the food products to be protected from the risk of cross contamination
→ How the raw, semi processed (or) processed (or) chilled or frozen foods to be stored or handled or displayed
→ What degree temperature at which Certain Food in catering operations are to be stored.
→ Special Provision for Pork Meats and Pork Products
→ Provision of Thermometers for Refrigerated Storage
→ Storage of deep frozen foodstuff
→ Storage of chilled foods
→ Requirements related to date expired foodstuff
→ Transportation of foodstuff
Working with such a professional and dedicated team is an experience to experience. We are highly satisfied with the service provided by GHP Team..
Quality service is what defines GHP Group. We are very happy to be associated with this highly qualified team in Food Safety Management.
We are thankful to GHP and team for providing such effective training to our staff. They are now well aware of safety and hygiene in work area and in personal life too. Thank you once again GHP.
Thank You GHP Team for such a class service. Our staffs are now well trained and educated about food hygieene and safe conduct. All credit goes to GHP Group.
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