HACCP and ISO 9000 - the complete GUIDE

• 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 [115]
  • 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 [76]
  • 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

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