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How to monitor an #OPRP point in #HACCP plan ? #HACCP Training with example Part🔟
How to monitor a CCP point in HACCP plan ? HACCP Training with example Part 1️⃣1️⃣ https://youtu.be/kvkO1cgHcu8
HACCP Training with example Part 9️⃣ The Main Rules of Flow_Diagrams in very exciting way https://youtu.be/52qtfGbtEOw
HACCP Training with example Part 8️⃣ CCP (Critical Control point) \u0026 OPRP process flow detection https://youtu.be/Po8zYJ1xFrA
HACCP Training with example Part 7️⃣ Process Risk_Assessment with Quiz ⁉️ in Orange Juice 🍹🍊 https://youtu.be/dXmCj9o_bgQ
HACCP Training with example Part 6️⃣ CCP Critical Control Point \u0026 OPRP by Decision Tree 🌴🌴 https://youtu.be/zRmawzQ0NM
HACCP Training with example Part 5️⃣ Prerequisite Programs 🍿🥤 🗑️🚰👫📚🔍 very easy to learn https://youtu.be/SLN1Kz3HEY
HACCP Training with example Part 4️⃣ Allergens 🥚🥛and Non_Allergens🥩🐄Risk Assessment https://youtu.be/WVMWM3koQJg
HACCP Training with example Part 3️⃣(Orange Juice Raw Material \u0026 Packaging Risk Assessment https://youtu.be/vrgmTJ0PU9A
HACCP Training with example Part 2️⃣( Hazard \u0026 Risk How Risk Assessment) in very simple way 😊😊👌 https://youtu.be/l5RfFUhm9I
HACCP Training with example Part 1️⃣ (Orange Juice 🍹🍹🍊🍊) in very simple https://youtu.be/QyV3MUB8Y78
Hello Everybody from Simplyfoodea YouTube Channel , I hope you are all in good Health
Today we will continue the best HACCP free training on YouTube and we will explain one of the most important Topic in HACCP Principle
We must remember first the 7 principles of HACCP (must memorize in order) :
1 Conduct a Hazard Analysis
2 Identify the Critical Control Points
3 Establish Critical Limits
4 Monitor CCPs
5 Establish Corrective Action
6 Verification
7 – Record keeping / Documentation
We will continue today the principle number 4 that how we can monitor the OPRP or the CCP
The First OPRP Operational Prerequisite Program we have in our Orange Juice Example
OPRP 1 Sorting of Orange
We must mention in any table or document the 4 below points :
1 Process : Sorting of Orange No.2
2 Hazard : Physical Hazard
3 Critical Limit : Max 3% Rejections
4 Monitor ( The most important 4 Questions we must answer in the Monitoring Part ) :
1 What to monitor Sorting of Orange step:
• Any Physical Hazard
• Rotten Orange Fruit
• Other unneeded Fruits
2 When to monitor Sorting of Orange step:
• After Receiving of each shipment
• Each one hour
3 How to monitor Sorting of Orange step:
• Using collector machine
• Naked hands
• Visual Standards Board
4 Who will to monitor Sorting of Orange step:
• Production Labor
• Quality Inspector
The Second OPRP we have in our Orange Juice Example
OPRP 2 Filtering
We must mention in any table or document the 4 below points :
1 Process : Filtering No.5
2 Hazard : Orange Peel and seed
3 Critical Limit : 0% O.P \u0026 S + Undamaged Filter
4 Monitor ( The most important 4 Questions we must answer in the Monitoring Part ) :
1 What to monitor Filtering step:
• Orange Peel and seed\u0026 any Physical Hazard \u0026 Undamaged Filter.
2 When to monitor Filtering step:
• Each 1 hour / 3hrs after Squeezing out machine.
3 How to monitor Filtering step:
• Stop the line \u0026 Dismantle the filter and wash and detect any finding on it (Visually).
4 Who will to monitor Filtering step:
• Production Labor ( 1hr )
• Quality Inspector ( 3 hrs. )
Best of luck for all of you
Don’t forget to subscribe Simplyfoodea YouTube Channel
by Simplyfoodea channel \r
\r
Food Safety Training \r
Food safety training Videos \r
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تدريب سلامة الأغذية
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#HACCP Training with example Part 3️⃣(Orange Juice Raw Material \u0026 Packaging Risk Assessment
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HACCP Training with example Part 4️⃣ Allergens 🥚🥛and Non_Allergens🥩🐄Risk Assessment https://youtu.be/WVMWM3koQJg
HACCP Training with example Part 5️⃣ Prerequisite Programs 🍿🥤 🗑️🚰👫📚🔍 very easy to learn https://youtu.be/SLN1Kz3HEY
HACCP Training with example Part 6️⃣ CCP Critical Control Point \u0026 OPRP by Decision Tree 🌴🌴 https://youtu.be/zRmawzQ0NM
HACCP Training with example Part 7️⃣ Process Risk_Assessment with Quiz ⁉️ in Orange Juice 🍹🍊 https://youtu.be/dXmCj9o_bgQ
HACCP Training with example Part 8️⃣ CCP (Critical Control point) \u0026 OPRP process flow detection https://youtu.be/Po8zYJ1xFrA
HACCP Training with example Part 9️⃣ The Main Rules of Flow_Diagrams in very exciting way https://youtu.be/52qtfGbtEOw
How to monitor an OPRP point in HACCP plan ? HACCP Training with example Part🔟 https://youtu.be/LZY1gJCrsEI
How to monitor a CCP point in HACCP plan ? HACCP Training with example Part 1️⃣1️⃣ https://youtu.be/kvkO1cgHcu8
HACCP food_safety free_course free_training هاسب نقاط_التحكم_الحرجة critical_control_point
Part Four : https://www.youtube.com/watch?v=WVMWM3koQJg
Allergens 🥚🥛and Non Allergens🍖🥩🐄Risk Assessment
Hi all ;
In this video we are describing the rest of the example of Orange Juice , starting the Risk Assessment
HACCP Principle 1 : Conducting Hazard Analysis
1 Hazard analysis is conducted in line with each flow diagram to determine which hazards need to be controlled, the degree of control required, and which combination of controls are required to ensure food safety.
2 Hazard analysis starts with appropriate reference material:
a) External information, including epidemiological and other food safety related data
b) Information from the food chain on food safety hazards that may be of relevance for the food safety of the end product
c) Experience
3 Hazard analysis is done on each step of the process flow by:
1. Identifications of a physical, chemical, biological, or radiological hazard
2. The specific detail of the hazard
3. A quantitative scoring that captures both the severity and likelihood of occurrence
4. The application of the decision tree where required to further determine an appropriate category of control
The HACCP Team from the following Departments:
1 Top Management
2 Quality Assurance / Quality Control / Food Safety / Laboratory under the Umbrella of Quality Management
3 Production Department
4 Maintenance / Engineering Department
5 Purchasing / Procurement Department
6 Logistics and Warehouses Department
7 Sales Department
Risk Assessment Control Measure Example
• From 1 – 4 = Low Risk
• From 5 – 10 = Med Risk
• From 12 – 25 = High Risk
Important Definitions
1. Hazard : A physical, chemical, biological, or radiological agent in, or condition of, foodstuffs with the potential to adversely affect health or business.
2. Physical hazard : A hazard originating from foreign material .
3. Biological hazard : A hazard derived from viral, parasitic, bacterial or fungal origin.
4. Chemical hazard : A hazard originating from a substance that could cause injury or illness.
5. Radiological hazard : A hazard originating from sources of radiation
6. Allergen hazard : A hazard originating from sources of Allergen Food Ingredients
7. Non Halal Raw Materials Hazard are very significant in HALAL companies
8. Hazard analysis : The process of collecting and evaluating information on hazards and conditions leading to their presence and/or growth, to decide which are significant to food safety.
9. Risk assessment: A structured evaluation of the hazard in terms of its severity and likelihood of its occurrence.
by simplyfoodea channel
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