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#HACCP Training with example Part 1️⃣ (Orange Juice 🍹🍹🍊🍊) in very simple

November 26, 2023

#HACCP Training with example Part 1️⃣ (Orange Juice 🍹🍹🍊🍊) in very simple

November 26, 2023

#HACCP Training with example Part 1️⃣ (Orange Juice 🍹🍹🍊🍊) in very simple

How to monitor a #CCP point in #HACCP plan ? #HACCP Training with example Part 1️⃣1️⃣
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#HACCP Training with example Part 8️⃣ #CCP (Critical Control point) & #OPRP process flow detection
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Hello every body on simplyfoodea channel
Today we will explain the first 5 steps of HACCP
Hazard Analysis and Critical Control Points
The HACCP system was first introduced in the 1960s in NASA to ensure food safety for astronauts.
Application of the HACCP system in addition to the Prerequisite Programs and the Good Manufacturing Practices (GMPs) provides the best protection for food.

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The application of the HACCP system ensures that the company controls all the hazards that may affect food, whether these hazard are physical, chemical or biological.
Orange Juice HACCP plan
The 12 Steps To Develop a HACCP Plan are divided to 5 Primary Steps and 7 Basic Principles.

The 5 Primary Steps are :
1- Assemble the HACCP Team.
2- Describe the Product
( components and storage condition ).
3- The Intended Use and Consumers.
4- Draw a Flow Diagram to Describe the Process steps.
5- On-Site Confirmation of Flow Diagram.
1. Assemble the HACCP Team from different departments (Top Management + Quality and Food Safety + Production + Sales + Maintenance + Purchasing).
2- Describe the Product ( components and storage condition ) (Natural Pasteurized Orange Juice) and its components (Orange + Water) specifications (Sugar Free) and methods of preservation (stored in the refrigerator in temperature from 4 – 8 ⁰) calorie/ml .
3 – The Intended Use and Consumers (Drink directly from the bottle / user category age from two years and not recommended for patients with pressure) Validity / Expire period of 14 days.
Orange Juice flow diagram steps

1- Receiving of Orange
2- Sorting of Orange
3- Washing
4- Squeeze-out
5- Filtering
6- Concentration
7- Reconstitution
8- Pasteurization
9- Bottles Filling
10- Bottles capping
11- X Ray
12- Dating the bottles
13- Packing the bottles
14- Arranging on Pallets
15- Storing
16- Distribution
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 – Recordkeeping / Documentation

Step 2 Product descriptions –
End products must be characterized by type and description in order to facilitate hazard analysis. Information must include: –
1. Product categorization
2. Composition
3. Biological, chemical, and physical characteristics
4. Shelf life and storage conditions
5. Packaging
6. Labelling related to food safety – including handling, preparation and usage instructions
7. Method of distribution

Step 3 Intended Use –
1- The end intended use of the products must be described in a manner that defines: –
1. Who will consume the products?
2. How is the end product to be consumed?
3. If the end product is mishandled, what is the food safety risk?

Step 4 – Process Flow Diagram Construction –
1- The flow diagram is a schematic overview of the operation/production process. They may be formed by site, line, product or area – but must cover all food operations covered within the HACCP Scope, have sufficient detail to allow for effective hazard analysis, and show clear cross referencing between diagrams where required.
2- Flow diagram content must include the following, where relevant: –
• The sequence and interaction of all process steps
• Raw materials, utilities, and food contact material introduction points
• Potential for process delay
• Rework and recycling points
• Outsourced processes and sub-contracted work
• Any high/low risk area segregation
• All product forms – finished, intermediate/semi-processed, by-products, downgraded forms and waste
• CCP’s and their overview

Step 5 – Process Flow Diagram Verification –
1- Diagrams as developed above must be verified by physically following the process (walk the line) during production to confirm accuracy and completeness.
2- This must be completed by, as a minimum, representatives from the QA, Manufacturing and Engineering functions in the HACCP team
3- This verification must be documented and reconfirmed annually, or when a process is changed.

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30 Comments

  1. Simplyfoodea says:

    Critical Control Point ✋🚫vs⚠️Operational Pre-requisite Programs by Decision🌴 (Part 6️⃣ HACCP Tr. )
    https://www.youtube.com/watch?v=zRm-awzQ0NM

  2. Maya Ahmed says:

    جزاك الله خيرا

  3. Hey can I know on which ingredients I can do haccp project like for example you gave orange juice on which simple ingredient can I do?

  4. So amazing thanks very much

  5. Excellent chart that REALLY flows. It's like reading a story from left to right. As a beginner I found this much easier than the vertical organization used in the course I am taking. It consists of three vertical columns for the distinct parts of the workflow. There are a lot of arrows, some double, some single and then some arrows flow between boxes in each column. It gets confusing for a beginner.

  6. Great video. One question:
    Why filtering stage doesn't have a rectangle-shaped representation on the diagram? I believe it's also a "decision" category since you decide which parts of the product should go through the filter and which shouldn't.

  7. yo man you are a savior cashlordgibson you are the great ventures bro

  8. yo man you are a savior cashlordgibson you are the great ventures bro

  9. It's amazing Pleasee make video's on GMP and GHP.

  10. Naina Accuma says:

    Seriously you have a really good channel to learn.. I hope can understand Arab..hope all video will be in English. Really a wonderful example visualized in your every video. Keep this good job. May Allah bless you.

  11. Areeb Irshad says:

    Excellent video and simple to understand! Thanks 🙂

  12. Reemah says:

    Thank you so much ☺️☺️☺️☺️☺️

  13. Store in refrigerator at 4-8c ? Where did you get this storage temp from???

  14. galaxy says:

    Need videos about GMP

  15. Areeba Khan says:

    how did you made this presentation? which application did u use?

  16. Simon Blair says:

    sorry earlier on i meant NPD not engineering

  17. Simon Blair says:

    what happened to both engineering and technical from the haccp team ?

  18. Simon Blair says:

    Where is the information relating to scope of product?

  19. Julio Reyes says:

    hello can you please make one for rum production

  20. MISS MCINTOSH IS A BOSSS

  21. Beautiful.. easy to understand.. love from India

  22. Broker Danny says:

    Gracias for sharing as we will be needing USDA certification of our plant in Massachusetts (empanada factory) . . We’ll be hiring a food safety consultant but as owners we also need to understand the importance of “handling food safely” this is HUGE!!! Thanks again for sharing and for being so clear in the way you explained everything. Great Job. You do HACCAP plans for small businesses?

  23. I don't think there is any easier way to explain this.very good job.

  24. Irvan says:

    what is concentration step?

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