What is a HACCP table and how do you make one ?!
Answers: for food tech i have to do a HACCP table for making bread and i cant find any info on google. please can you help me ?
Hazard Analysis Critical Control Points (HACCP)
HACCP is a science-based process control system for food safety designed to reduce the possibility of chemical, physical or microbiological contamination. There are seven HACCP principles to follow, which will enable effect control of any any risks associated with food production.
1. Perform a hazard analysis to identify and list the food safety hazards reasonably likely to occur in the production process and the preventative measures necessary to control the hazards.
2. The critical control points (CCP's) of each process must be identified. A CCP is a point or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced.
3. The critical limits for preventative measures associated with each CCP must be established. A critical limit is the maximum or minimum value that must be controlled at a CCP.
4. The monitoring requirements for CCP's must be established. Monitoring consists of observations or measurements taken to assess whether a CCP is within the established critical limit.
5. HACCP plan must include corrective action when monitoring indicates a deviation from a critical limit. Actions must dispose the noncompliant product and correct the cause of the deviation.
6. Develop and maintain effective record keeping procedures. Consistent, reliable records should be generated during the operation of the plan and must be available for review.
7. HACCP systems must be verified periodically to see if the systems are in compliance with the HACCP plan and if the plan need modification and revalidation to achieve the food safety objective
TRY THE FOOD SAFE WEBSITE OR HEALTH DEPARTMENT OR TALK TO A BAKERY.
SAFE FOODS
I Googled "HACCP table for bread" and got over 60K hits. Here's one of them. It is an 86 page .pdf document that looks like it covers every aspect of HACCP - why, how, examples, etc.
http://seafood.nmfs.noaa.gov/FDAHACCPfor...