HACCP Info

HACCP and ISO 9000

The European Commission trying to improve safety of food has published two documents "Consumer Health and Food Safety" and "The General Principles of Food Law in the European Union".
These papers have three general principles:
1.- The responsibility for legislation should be separate from that for scientific consultation.
2.- The responsibility for legislation should be separate from that for inspection.
3.- There should be more clarity and easier access to information throughout the decision-making process and inspection measures.

• • • Food chain steps
      • Help for small food businesses: Guide to Inspections of Foods
    • The European Food Safety Authority (EFSA)
    • What to take care of in order to ensure food safety
      • a - Biological hazards:
      • b - Parasites:
      • c - Chemical contaminants:
      • d - Bacterial poisoning:
      • e - Physical hazards:
      • f - Radioactive contaminants:
      • g - Wrong industrial food processing and bad kitchen habits:
      • h - Wrong nutritional habits:
    • History of HACCP
      • Chronology of its development:
      • The HACCP-concept:
      • Timetable to install an HACCP System
      • How to identify a CCP ?:
      • X-Ray Inspection Systems
      • German court undermines consumer safety and fundamental principles of HACCP
      • Risks which might endanger the health of consumer
      • HACCP= Hazard Analysis and Critical Control Point
    • Hygiene regulations in Germany
      • Hazard
      • Critical Point
      • Critical Control Point
      • Planing HACCP
      • Detailed description of every product
      • Description of processing
      • Static hygiene conditions:Building
      • Machines and other utensils for processing of food
      • Toilets
      • Dynamic hygiene conditions; Cleaning, disinfection and maintenance of the building,hygienic handling of food:
      • Incoming control:
      • Storage and handling of raw materials
      • Food prepared with raw eggs which are being pasteurised:
      • Food prepared with raw eggs without heating:
      • Food prepared with raw eggs without heating to be chilled consumed such as desserts:
      • Production units preparing food for old or sick people and children:
      • Charitable units which prepare food shortly before distribution:
      • Other production units cited above:
      • Production units with more than 30 meals with unheated eggs or egg components:
    • Production, improve the technical processing:
    • Health condition or the staff which comes in contact with food
      • Pest control
      • Hazard analysis of pest control
      • Dissemination of pest
      • Determination of critical points in relation to Pest control (CCPS)
      • Factors which can facilitate pest dissemination
      • Categories of effects of pest attack,according to Voigt
      • General considerations about pest control
      • Rodents
      • Rats and mice
      • Extermination of rats and mice
      • Bacteria transmitted by rodents
      • Viruses transmitted by rodents
      • Molds transmitted by rodents
      • Nematodes transmitted by rodents
      • Cockroaches
      • Bacteria transmitted by cockroaches.According to Hoffmann, 1985
      • Viruses transmitted by cockroaches. According to Hoffmann, 1985
      • Yeast and molds transmitted by cockroaches. According to Hoffmann, 1985
      • Protozoa and nematodes transmitted by cockroaches. According to Hoffmann, 1985
      • Flies
      • Bluebottle
      • Bacteria transmitted by flies. According to Hoffmann 1985,Steinbrink 1989
      • Bird control
      • Fumigation, Methyl bromide
    • Canadian IPM without methyl bromide [107]
      • IPM Strategy
      • 1. Assessment
      • 2. Development of Pest Management Plan
      • 3. Plan Implementation
      • 4. Evaluation of Plan
      • 5. Adjustments
      • Phosphine
      • Heat, phosphine, Carbon dioxide treatment
      • Irradiation
      • High-speed centrifugal impact
      • Diatomaceous earth (DE)
      • Personnel items
      • Good Sanitation Practices
    • HACCP for supermarkets
    • How to install an HACCP system for supermarkets
      • Timetable to install an HACCP system for supermarkets
      • Basic documentation:
      • Head of documents and forms
      • Distribution of ware from the main ware house to the branch stores
      • Waste control
      • HACCP for cheese dairies
      • Flow Diagram :
      • Pipeline Diagrams for cheese dairies
      • Water in cheese dairies:
    • Total Quality Management
      • Characteristics and ability of the Total Management staff
      • Loyalty
    • Hyperlinked Management
    • Introduction of the Hyperlinked Management
      • Phase one: Educational work
    • Hyperlinked Management Structure
    • Software to handle Global Hyperlinked Management
      • Marcam Software Solutions
      • Wilab LIMS
      • ISO 9000
      • Quality Management Manual
      • External audits
      • ISO norms dealing with quality management
      • DIN EN 9001 norm
      • Model SA 8000 (Social Accountability)
      • The British Retail Consortium ( BRC)
    • HACCP and small businesses
      • Situation in Australia:
      • Publications:
    • Regional Programmes for Food Security (RPFS)
    • Multilateral trade negotiations on agriculture
      • The Agreement on Agriculture (AoA):
      • The Agreement on the Application of Sanitary and Phytosanitary Measures (SPS):
      • The Agreement on Technical Barriers to Trade (TBT):
      • The Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS):
    • ISO 15161:2001, Guidelines on the application of ISO 9001:2000 for the food and drink industry
      • Different aims of HACCP and ISO 9001:
      • List of acceptable alternative standards to ISO 15161:2001:
    • ISO 22000: 200x Food Safety Management Standard
      • The BRC/IoP Packaging Standard and ISO 22000:200x
    • Overview of the BRC/IoP Standard
    • Content of the BRC/IoP Standard
      • 1. Scope:
      • 2. Organisation:
      • 3. Hazard and risk management system:
      • 4. Technical management system:
      • 5. Factory standards:
      • 6. Contamination control:
      • 7. Personnel:
      • 8. Risk category determination:
    • Certification bodies
    • EN45011: The standard for the European Accreditation of bodies who are involved in certification
      • Certification body:
      • Evaluation:
      • Types of standards:
      • Auditable standards:
      • Guidance standards
    • Detail of the Standards
      • Structure of the standards:
      • Scope:
    • Auditing Standard ISO 19011
      • Auditing for Bovine Spongiform Encepalopathy (BSE):
    • Quality Control
    • Deming's Management-Program
      • Deming's Chain Reaction:
    • Arman Feigenbaum
      • Kaoru Ishikawa:
    • Interoperability of Standards
    • The main producers of national standards
      • Western Europe
      • United Kingdom:
      • Germany:
      • France:
      • Europe:
      • Institutions Outside Europe
      • America:
      • Canada:
    • International Standards
    • International Organization for Standardisation
      • Industrial standards:
    • ISO 9001:2000
    • Specifications
      • Specifications:
      • Types of specifications:
      • 1. General specifications:
      • 3. Standard specification:
    • Control of non-conforming products
    • Economics of Quality
      • BS 6143-2:1990
      • Robot for food production reducing handling contamination
    • Pork quality and pH
    • EMAS
      • EMAS registration:
      • The EMAS regulation:
      • Environmental policy:
      • Annex II:
      • Annex III:
      • Annex IV:
      • Annex V:
      • Annex VI:
      • Annex VII:
      • Annex VIII:
      • Recognition of ISO 14001:2004:
    • ISO 14001
      • The ISO 14000 ff:
    • European food safety regulation activities in EU
      • UK FSA Guidance issued on preventing and responding to food incidents
    • EC General Food Law Regulation 178/2002 [69]
      • General principles of food law
      • Risk analysis:
      • Precautionary principle:
      • Protection of consumers' interests:
      • Principles of transparency:
      • Confidentiality:
      • Rapid alert system:
      • Emergency measures for food and feed of Community origin or imported from a third country:
      • General plan for crisis management:
    • Shelf life testing
      • Shelf life testing light and temperature effects:
      • New Code of Responsible Practice (CORP)
      • HACCP shemes:
      • IFSA quality assurance scheme:
      • Production and quality:
      • Serious lack of HACCP and quality control menaces veracity of forensic DNA evidences
      
      

Source