The history of HACCP / Rules of HACCP (7 rules) ( 07/05/31 ) | |||||
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Part | Charger | parkjk | date | 07/05/31 | |
The history of HACCP
The HACCP system has been introduced by food companies for the first time according to the request from U.S. NASA in order to supply defectless foods to astronauts during the space development project in 1959. Thereafter, as food poisoning due to enterohaemorrhagic E. coli O157:H7 has explosively taken place and hazard factors in food has increased in United States, the HACCP system has been established as an alternative plan for securing food sanitation and stability. Especially, as the Codex Alimentarius Commission(CODEX) has recommended introduction of HACCP concepts in order to secure food sanitation to each country as a means of securing food safety in 1993 and it have been possible to request application of HACCP concepts to the production of traded foods since the WTO/SPS agreement in 1995, each country is introducing the HACCP system in a hurry. Our country has prepared a basis for introducing the HACCP system to the livestock work places through the revision of the Livestock Processing Act in 1997 and is extensively applying it to all stages, raising(including feed), raw material control, processing, packing and distribution starting with the introduction of the HACCP system to slaughter house and livestock processing plants by enactment of “Standard for Hazard Analysis Critical Control Point System of Livestock Products(Ministry of Agriculture and Forestry notification No.1998-49)” in 1998.
Stages
Hazard analysis
Critical control point setting
Limit criterion setting
Monitoring method setting
Improvement measures
Verification method setting
Document and record maintenance
Details
A technique to grasp and prevent hazard in ingredients and processes
A stage or process to prevent•remove•reduce hazard below allowable levels
Setting of allowable standards or reference values for critical control points
Observation of existence of separation from limit standards
Countermeasures in case of separation from limit standards
Verification of HACCP enforcement status
Recording and documentation pursuant to the enforcement of HACCP
Examples of application
Analysis of hazard in raw and subsidiary materials or processes(pathogens, chemical residue, foreign materials)
Disinfection, sterilization processes, product custody stage(temperature), control of foreign materials such as metals, etc.
Disinfection, sterilization temperature, custody temperature (refrigeration), metal detector specimen size(Φ)
Periodical monitoring for existence of separation from limit standards
Work suspension, product inspection, product disposal, analysis of reason for separation, prevention of reoccurrence
Equipment verification/calibration, microorganism inspection, inspection record review, etc.
Hazard analysis data, HACCP standards, CCP monitoring records, etc.
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