Food Safety: ISO22000, HACCP Articles, News, PDF, Downloads: English

[Download] GUIDE TO FOOD SAFETY: TRAINING Guide to Food Safety Training

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<tr><td class="tr-caption" style="text-align: center;">TRAINING Guide to Food Safety Training</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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TRAINING Guide to Food Safety Training</h2>
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LEVEL 3 - Food Safety Skills for Management Food Service, </div>
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Retail and Manufacturing Sectors</div>
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About this Guide Summary – Food Safety Skills for Management Food Safety Skills</div>
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CONTENTS</div>
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– Skills Required Prior to Management Training 7 
– Microbiology 8 
– Personal Hygiene 10 
– Food Safety Operations 15 
– Food Safety Management 21 
– Staff Training and Management 27 
Appendices 
Appendix I: Food Safety Training Council 30 
Appendix 2: Examples of Food Businesses in the Manufacturing, Retail 33 
and Food Service Sectors 
Appendix 3: Introduction to Irish and European Law 35 
Appendix 4: Who is Responsible for Enforcing Food Safety Legislation? 36 
Appendix 5: How do I decide on the Training my Staff and I Require? 37 
Appendix 6: What Service Should I Expect from Service Providers? 43 
Appendix 7: Codes of Practice, Guidance Notes, Reports and Standards 45 
Appendix 8: Useful Publications and Websites 51 
Appendix 9: Background Information on Common Food Poisoning 58 
Microorganisms 
Glossary 65 
Bibliography 69 
Feedback on this Training Guide 7</div>
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English Food Safety Formation Training [Download] GUIDE TO FOOD SAFETY: TRAINING Guide to Food Safety Training

TRAINING Guide to Food Safety Training TRAINING Guide to Food Safety Training LEVEL 3 - Food Safety Skills for Management Foo...

BRC GLOBAL STANDARDS SELF-ASSESSMENT TOOL

1:11:00 AM BOUHAMDA MOHAMMED SALAH 2

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 How to use the BRC Global Standards Self-Assessment tool ?</div>
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This tool is designed to help you assess your operation against the requirements of the Standard and help prepare you for your certification audit. The checklist covers each of the requirements of the Standard and may be used to check your site’s compliance with each of these requirements. </div>
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 The checklist also allows you to add comments or identify areas of improvement in the empty boxes provided at the end of each section. While we hope that this tool is useful in helping you prepare for your audit it should not be considered as evidence of an internal audit and will not be accepted by auditors during an audit.</div>
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Training </div>
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The BRC Training Academy has courses available to improve the understanding of the requirements for the BRC/IOP Global Standard for Packaging and Packaging Materials issue 4 and may be useful for the person using the BRC Global Standards Self-Assessment Tool.  For further information on the courses available please visit <a href="http://www.brctrainingacademy.com/">www.brctrainingacademy.com</a> </div>
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Further Information</div>
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 If you have any further questions about the BRC Global Standards Self-Assessment Tool or the BRC Global Standard for issue 4 please do not hesitate to contact the BRC Global Standards team:</div>
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BRC Download English Food Safety BRC GLOBAL STANDARDS SELF-ASSESSMENT TOOL

BRC GLOBAL STANDARDS SELF-ASSESSMENT TOOL How to use the BRC Global Standards Self-Assessment tool ? This tool is design...

History of HACCP

11:31:00 PM BOUHAMDA MOHAMMED SALAH 2

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Hazard analysis and critical control points</h1>
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In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the U.S. Army Laboratories began with the objective to provide safe food for space expeditions. People involved in this collaboration included Herbert Hollander, Mary Klicka, and Hamed El-Bisi of the United States Army Laboratories in Natick, Massachusetts, Dr. Paul A. Lachance of the Manned Spacecraft Center in Houston, Texas, and Howard E. Baumann representing Pillsbury as its lead scientist. In order to ensure that the food that would be sent to space was safe, Lachance imposed strict microbial requirements, including pathogen limits (including E. coli, Salmonella, and Clostridium botulinum). Using the traditional end product testing method, it was soon realized that almost all of the food manufactured was being used on testing and very little was left for actual use. It was realized that a new approach was needed. NASA's own requirements for Critical Control Points (CCP) in engineering management would be used as a guide for food safety. CCP derived from Failure mode and effects analysis (FMEA) from NASA via the munitions industry to test weapon and engineering system reliability. Using that information, NASA and Pillsbury required contractors to identify "critical failure areas" and eliminate them from the system, a first in the food industry then. Baumann, a microbiologist by training, was so pleased with Pillsbury's experience in the space program that he advocated for his company to adopt what would become HACCP at Pillsbury.</div>
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 Soon thereafter, Pillsbury was confronted with a food safety issue of its own when glass contamination was found in farina, a cereal commonly used in infant food. Baumann's leadership promoted HACCP in Pillsbury for producing commercial foods, and applied to its own food production. This led to a panel discussion at the 1971 National Conference on Food Protection that included examining CCPs and Good Manufacturing Practices in producing safe foods. Several botulism cases were attributed to under-processed low-acid canned foods in 1970-71. The United States Food and Drug Administration (FDA) asked Pillsbury to organize and conduct a training program on the inspection of canned foods for FDA inspectors. This 21 day program was first held in September 1972 with 11 days of classroom lecture and 10 days of canning plant evaluations. Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114)[5] were first published in 1969. Pillsbury's training program to the FDA in 1969, titled "Food Safety through the Hazard Analysis and Critical Control Point System", was the first time that HACCP was used.</div>
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 HACCP was initially set on three principles, now shown as principles one, two, and four in the section below. Pillsbury quickly adopted two more principles, numbers three and five, to its own company in 1975. It was further supported by the National Academy of Sciences (NAS) that governmental inspections by the FDA go from reviewing plant records to compliance with its HACCP system. A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987. NACMCF was initially responsible for defining HACCP's systems and guidelines for its application and were coordinated with the Codex Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997. By 1997, the seven HACCP principles listed below became the standard.[4] A year earlier, the American Society for Quality offered their first certifications for HACCP Auditors. (First known as Certified Quality Auditor-HACCP, they were changed to Certified HACCP Auditor (CHA) in 2004.). HACCP expanded in all realms of the food industry, going into meat, poultry, seafood, dairy, and has spread now from the farm to the fork. </div>
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English Food Safety HACCP History of HACCP

Hazard analysis and critical control points In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the...

Introduction to ISO22000

1:25:00 PM BOUHAMDA MOHAMMED SALAH 0

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ISO 22000 - Food safety management </div>
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The ISO 22000 is a group of International Standards addresses food safety management. The outcomes of risky food can be not kidding and ISO's food safety management benchmarks help associations recognize and control food safety risks. As a large number of today's food items over and again cross national limits, International Standards are expected to guarantee the safety of the worldwide food store network. The ISO 22000 family contains various gauges each one concentrating on distinctive parts of food safety management. ISO 22000:2005 contains the general rules for food safety management. ISO 22004:2014 gives nonexclusive counsel on the application of ISO 22000 ISO 22005:2007 concentrates on traceability in the food and food chain ISO/TS 22002-1:2009 contains particular requirements for food producing ISO/TS 22002-3:2011 contains particular essentials for cultivating ISO/TS 22003:2007 gives rules to review and confirmation bodies ISO 22000:2005 ISO 22000:2005 sets out the necessities for a food safety management framework and can be confirmed to. It maps out what an association needs to do to show its capacity to control food safety perils with a specific end goal to guarantee that food is protected. It can be utilized by any association paying little heed to its size or position in the food chain.</div>

English ISO22000 Introduction to ISO22000

ISO 22000 - Food safety management The ISO 22000 is a group of International Standards addresses food safety management. The o...

Why Food Safety is Important ?

12:10:00 PM BOUHAMDA MOHAMMED SALAH 0

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Why Food Safety is Important ?</div>
 
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Food Safety is a general wellbeing need; a great many individuals fall sick consistently and numerous kick the bucket as a consequence of consuming perilous food. Genuine flare-ups of foodborne malady have been archived on every mainland in the previous decade, and in numerous nations rates of ailments are expanding altogether. </div>
 
Key worldwide food safety concerns include: 
 
spread of microbiological perils (counting such microscopic organisms as Salmonella or Escherichia coli, e. coli); substance food contaminants; appraisals of new food innovations, (for example, hereditarily changed food); and solid food safety frameworks in many nations to guarantee a safe worldwide food-chain. 
 
1- More than 200 maladies are spread through food: 
 
A large number of individuals fall sick consistently and numerous bite the dust as an aftereffect of consuming risky food. Diarrhoeal infections alone murder an expected 1.5 million kids yearly, and the greater part of these sicknesses are credited to sullied food or water. Fitting food arrangement can avert most foodborne maladies. 
 
2- Foodborne maladies are expanding around the world:  
 
Malady bringing on life forms in food are transmitted far and wide by today's interconnected worldwide food-chains - raising how regularly and where Foodborne sicknesses happen. Fast urbanization worldwide is adding to dangers, as urban occupants consume more food arranged outside the home that may not be taken care of or arranged securely - including crisp foods and fish, meat and poultry. 
 
3- Food Safety is a worldwide concern:  
 
Globalization of food generation and exchange improves the probability of global episodes including debased food. Transported in food items and fixings are normal in many nations. Stronger food safety frameworks in fare nations can strengthen both neighborhood and cross-fringe wellbeing security. 
 
4-Emerging sicknesses are fixed to food creation:  
 
Around 75% of the new irresistible sicknesses influencing people in the course of recent years were created by microorganisms, infections and different pathogens that began in creatures and creature items. A large portion of these maladies in individuals are identified with the treatment of tainted local and wild creatures amid food creation - in food markets and at butcher houses. 
 
5- Minimize the danger of avian flu: 
 
The lion's share of H5n1 avian flu cases in individuals take after immediate contact with contaminated live or dead flying creatures. There is no confirmation that the infection is spread to individuals by consuming appropriately cooked poultry. To maintain a strategic distance from danger of foodborne diseases in poultry: 
 
a-separate crude meat from different foods 
 
b-keep clean and wash your hands 
 
c-cook altogether (until meat is 70 °c in all parts, with no pink ranges). 
 
6- Preventing infection begins at the homestead: 
 
Avoiding creature diseases at the ranch level can decrease foodborne sicknesses. For instance, diminishing the measure of Salmonella in ranch chickens by half (through better homestead administration) brings about half less individuals getting wiped out from the microorganisms. Without salmonella chicken groups are getting to be more basic in a few nations. 
 
7- Chemical dangers can debase food: 
 
Acrylamide, which may cause disease, is structured from characteristic fixings amid the cooking of a few foods at high temperatures (for the most part over 120 °c), including fricasseed potato items, heated oat items and espresso. The food business is attempting to discover routines to lower presentation to such chemicals. Abstain from overcooking when searing, barbecuing or heating food. 
 
8- Everyone assumes a part in food safety: 
 
Food defilement can happen at any stage from ranch to table. Everybody on the food conveyance fasten must utilize measures to keep food safe - rancher, processor, seller and shopper. Safety at home is pretty much as basic to counteract sickness episodes. Ladies are essential focuses for food safety instruction as they are in charge of family dinners in numerous social orders. 
 
9- School is a spot for food safety: 
 
Teaching kids on sheltered food taking care of practices is key to anticipating foodborne infections today and later on. Incorporating food safety lessons into school curricula gives kids vital life abilities that can help to keep them and their families solid. 
 
10- Five keys to food safety: 
 
WHO and Member States are advancing the profits of food safety, sound eating regimens and physical movement. The five keys to more secure food are: 
 
1-keep clean 
 
2-separate crude and cooked 
 
3-cook all foods altogether 
 
4-keep food at safe temperatures 
 
5-use safe water and crude material</div>
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English Food Safety Why Food Safety is Important ?

Why Food Safety is Important ? Why Food Safety is Important ? Food Safety is a general wellbeing need; a great many individua...

[Download] GUIDE TO FOOD SAFETY: TRAINING Guide to Food Safety Training

BRC GLOBAL STANDARDS SELF-ASSESSMENT TOOL

History of HACCP

Introduction to ISO22000

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