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[qcertify-global]

What is HACCP Certification?

For more info: https://qcertifyglobal.nl/service/haccp-certification/

[divit-nutraceuticals-pvt-ltd]

Divit Nutraveuticals Pvt. Ltd. is accredited and certified by........

Divit Nutrition prides itself on its commitment to quality. All products undergo strict quality control processes and are manufactured in facilities that comply with Good Manufacturing Practices (GMP). The company sources ingredients from reputable suppliers and ensures that all supplements are free from harmful additives and contaminants. Divit Nutraceuticals Pvt. Ltd. is accredited by FSSAI and complies with WHO GMP, HACCP, ISO22000-2018 standards, and is registered by the US FDA.

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[vinod94]

[igmpi]

This global economy is now intended to work with the slogan safe food for all. With the world population witnessing unprecedented growth it behooves the industries to be geared up to able to place a competitive edge in the global market and be capable enough to produce world class food products

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𝗛𝗶𝗴𝗵𝗳𝗶𝗲𝗹𝗱 - 𝗨𝗞

1. Food Safety (Level 1 to 4)

2. HACCP (Level 2 to 4)

3. Food Allergen (Level 2 to 3)

4. Nutrition & Health (Level 2 to 3)

𝗔𝗺𝗲𝗿𝗶𝗰𝗮𝗻 𝗛𝗦𝗜 - 𝗨𝗦𝗔

MEDIC First Aid Training

MEDIC First Aid Train the Trainer

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1. Visual Testing

2. Liquid Penetrant Testing

3. Magnetic Particle Testing

4. Ultrasonic Testing

5. Radiographic Testing

6. Thermal/Infrared Testing

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[bdfoodsafety]

Food Safety Certification Course in Your Area BD Food Safety Consultants LLC provides qualified food safety certification courses including PCQI, HACCP, FSVP, Food Safety Internal Audit Training in Chicago and Atlanta to clients nationwide.

[food-safe]

HACCP Training

If you are in New Zealand book an introduction to HACCP in a classroom setting with our expert trainer on this link

If you are a company in New Zealand or overseas we can come to your site and deliver our highly rated training to Global Codex Alimentarius Standards just email our Director & Lead Trainer: keith@foodsafe.net.nz or call us at +64 9 2814226

Don't take our own word for it. We have the highest training feedback scores (290+ 5☆ reviews), year-on-year. View these on both Google Business & Facebook coupled with the best Company Management feedback project scores!

Some more about HACCP below:

HACCP stands for Hazard Analysis Critical Control Point

HACCP has its origins in the US space program and was further developed by the Codex Alimentarius Commission as a methodology and food safety risk management system. It is used to identify, prevent, and proactively control food safety hazards.

What are some of the basic definitions?

Hazard:

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Food safety hazard analysis:

A food safety hazard analysis is done in order to determine which potential hazards need to be controlled, how much control is needed, and which combination of control measures should be used in order to make sure that food is safe.

Supporting Programmes / Good Manufacturing Practice (GMP):

A production and testing practice that helps to ensure a quality product. Basic preventive guidelines for plant and facility operations. Guidelines aimed at food processors aim to include all HACCP methods and procedures and typically address (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal.

Risk analysis:

A process consisting of three interconnected components: risk assessment, risk management and risk communication.

Risk assessment:

A scientifically based process consisting of four steps (i) hazard identification (ii) hazard characterisation, exposure assessment (iii) and (iv) risk characterisation.

Verification:

Act or process of establishing (confirming) the accuracy or existence of something; in the quality field, verification is a systematic, objective, and documented process of confirming that a product or service conforms to various requirements (customer, regulatory, etc.). A process that uses objective evidence to confirm that specified requirements have been met.

HACCP management systems consist of seven principles and use a logical methodology. What are these seven principles?

What are the seven principles of HACCP are:

1. Hazard Analysis

Identify any Physical (P), Chemical (C), Allergenic (A) or Microbiological (M) hazards that might occur at each stage

2. Critical Control Points (CCP’s)

CCP’s are the stages of your process where the hazards must be controlled for the food to be safe to consume. Example: Cooking, metal detection or pasteurisation

3. Critical Limit

Critical limits are specified safety limits at your CCP’s, which separates acceptable (safe food) from unacceptable (unsafe food). Critical limits are usually measurable values based on scientific finding.

Example: Critical limit for cooking: 80C; Critical limit for pasteurisation = 75.5 C / 15 Seconds / Flow 17000L.

4. Monitoring

Monitoring procedures would need to be established to ensure hazards are controlled at CCP’s. Such monitoring activity may involve temperature checks, visual inspection and time recording

Example:  Checking with a probe thermometer the internal temperature of cooked food; Automatic temperature recording with a probe (within +/- 0.05 C) / filter checks and identifying who is responsible for this (Operators & management)

5. Corrective Action

Corrective actions are procedures to be taken when monitoring (at CCP’s) has identified that the critical limit has been or is likely to be exceeded.

Example:  The act of returning cooked undercooked food to oven (65C) to continue to cook till 80C; Immediate correction: automatic flow divert / RCA: 5 Why / Ishikawa.

6. Verification

This involves taking an overview of your HACCP based system to ensure it is working effectively. It is checking that the checks already done are true and effective at controlling your hazards. Refer to company heat treatment plan (MPI HTST tables).

Example:  Checking the checker activity ; internal audits; Activity (Check such as: temperature, holding time, filters) / Frequency (how often? Daily, weekly or monthly) / Responsibility (who? Operators & management) Verification includes, pasteuriser checks, daily log sheets checks, calibration checks, flow & valve checks and internal audits.

7. Documentation and record-keeping requirements

A HACCP based system must have appropriate documentation to demonstrate it is working effectively. These will usually incorporate HACCP charts, work instructions, written procedures/policies.

Example: Food safety (cooking) records; Pasteuriser records, daily log sheets, calibration records both soft and hard, training records, annual flow & valve checks, internal audits and third-party audits.

Review To ensure the HACCP is working effectively, it is important to review the food safety system at regular intervals. This may be when there is a change of process, flow rate, HACCP plan or a non-compliance related to the current plan.

Website: https://www.foodsafe.net.nz/

More details about our HACCP courses: https://www.foodsafe.net.nz/hazard-analysis-critical-control-point-haccp-training-certificate.html

Other information: https://www.foodsafe.net.nz/blog/entry/haccp-training-nz.html

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