 WHAT IS HAZARD ANALYSIS
?Controlling of process about food hygiene
Determining of potential problems ,
Providing of needed controls efficiency
HYGIENE
There are 3 basics elements about hygiene :
All ambient which are found starting from purchasing, until services are consumed- Foundation hygiene ,
All food hygiene which are found starting from purchasing, until services are consumed,
All people hygiene who are found starting from purchasing, until services are consumed
( These matters are considered in back cycling's , after consuming)
WHAT IS HAZARD ?
Briefly: everything which will give to consumer. Classify of it will be in HACCP literature the following:
- Microbial contagious
- Physical contagious
- Chemical contagious
- Allergens
Microbial contagiousness are basic reason of food resources disease.
MICROBIAL CONTAGIOUS
- Viruses
- Microscopic parasites
- Food prisoner batteries which come from different resources
PHYSICAL CONTAGIOUS
- As metal, glass, plastic
- As stone, leaf
- As jewelers, hair, nail
- As dirt, dust, insects, bone
CHEMICAL CONTAGIOUS
- Cleaning chemicals
- Industrial production chemicals
- Medicine and agriculture chemicals
- Pesticide poisons
ALLERGENS
- Foods which substrate danger reactions
- Immunity reaction against foreign proteins
- Too many people are in confidence
- Products are marked generally
Food safety : Assurance which does not give harmful to consumer, when food are prepared as suitable to aim and eaten
Food chain : A food and its components, is phases and operational serials which are found from first production until consuming,
production, operating, distribution, storage and transport.
Food safety hazard: biological, chemical or physical elements or food situations which can give inverse effect for health in food.
Food safety policy : Detailed commitment which means top management of organization formal related food safety .
Final product : product which is not operated or changed in further by organization.
Flow diagram : presenting of schema and systematic of interacting and range of steps until final product is occured.
Control guarding : operation or action which is to guard or to remove or to be acceptable level food safety hazard.
Prerequisite program: Suitable production should be done in hygienic ambient along food safety and food chain, final product should
be safety and it is basic requirements and actions to consume in food safety.
 (GAP) Good agriculture
practices - (GVP) Good vet practices
- (GMP) Good management practices
- (GHP) Good hygiene practices
- (GPP) Good production practices
- (GDP) Good distribution practices
- (GTP) Good trade practices
Operational prerequisite program (OPRP): Prerequisite program which is identified to control food safety hazards in product
and/or process.
CCP (critical control points): control can be applied and food safety steps which are to guard or to remove or to be acceptable
level for food safety hazard.
Critical Limit: Criteria which divides acceptable level from unacceptable level.
Monitoring : Planed priging of measurement or observations weather control guard is operating as suitable to aim.
Corrective action: Action which is to remove reason of nonconformity or unwanted case
Validation : determining of efficiency of data got from control guarding which is governed by OPRP and HACCP plan
Verification: Performing of determined needs by objective evidence.
Validation : Done operations to show that performance of tool, equipment, method or system are suitable to requirements.
Verification : To confirm with written records that tool, equipment method or system are suitable to determined aim testing.
Qualification: occurring clearly part of validation process , control and/or test confirming which is done before using of parts
of system.
Calibration: done operations which determines relation between known measurement and worth which was shown on tool in clearly condidtions.
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