5 Tips And Tricks To Ensure Food Safety During Pregnancy HACCP Terms of Reference – Top Tips

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HACCP Terms of Reference – Top Tips

HACCP (Hazard Analysis Critical Control Points) is a proactive approach to food safety that involves identifying points in the production or production process of food products that are critical to food safety. The main stage of preparation of HACCP documents is the technical assignment document. To date, many companies do not spend enough time or effort on this document, and yet it is the basis of the HACCP system. This article explains why this is important and discusses the key elements of creating good technical documentation.

The technical assignment document is, in fact, the first document that the HACCP team must draw up for each product or group of products that will be subject to an HACCP study. As it defines the basis of the HACCP plan and its many structures, it must be created and agreed upon by the entire HACCP team. This can later affect decisions made about food safety. Let’s look at each area of ​​the terms of reference document in the HACCP plan. The technical assignment should include the following information:

1. Product / Process Details are descriptions of what we produce, manufacture or prepare. It should actually be a description of the process flow diagram so that you can build a process flow diagram from it. This means that there must be enough detail to draw process flow boxes on paper and connect them to form a process flow diagram. A good way to do this is to describe how the product is made, what ingredients go into it, and how the ingredients and packaging are stored and processed. Make sure it is described sequentially from start to finish. This section should also indicate which products or groups of products are covered by this HACCP plan.

2. Scope of risks – here we indicate the types and nature of risks that should be evaluated in the risk analysis. For example; in meat processing, this is usually “This HACCP plan addresses microbial, chemical, and physical hazards. The main hazards that can cause problems are microbes such as E.Coli, coliforms, and salmonella.” Then you describe the main ways these microbes can cause problems in the process, such as cross-contamination, improper cooking, or refrigeration.

3. Security Circle – This section is easy. It is simply a statement of where food safety responsibilities (and thus a process flow diagram) begin and end. It typically reads, “Our company’s responsibility for food safety begins upon delivery and signature for any raw material, ingredient, food product, or packaging, and ends upon delivery of our finished product to our customer.”

4. Product specification – here we want to enter the relevant details of the product or its recipe. If we have a separate document for a detailed product specification, we can simply provide a link to that document.

5. The purpose of use is a very important part of the technical assignment document, because it indicates who will consume the finished product. This section should mention any sensitive groups such as the elderly, infants, pregnant mothers or those with allergies. If there are such sensitive consumers of the product, they should be considered in the risk assessment part of the risk analysis. This section reminds the HACCP team of this.

6. HACCP team – finally; the HACCP group itself must be documented for the product under study. Here we need to define the role, responsibility, training and experience of the HACCP team. For example, there may be a need for a chairperson or co-ordinator of the JSC to make final decisions and keep progress in the event of a disagreement. We may need a HACCP secretary to take notes and minutes. We definitely need people who can do the hands-on work of writing and testing process flows, and then be responsible for the day-to-day operation of the system as well as training.

As you can see, there is more to the terms of reference than meets the eye, so it’s important to get this document right from the start. Errors and omissions at this stage of the HACCP plan represent the thin end of the wedge and can become major issues affecting food safety later in the HACCP documentation process.

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