Food Safety - Creating a HACCP Plan
Summary
TLDRThe video script addresses the persistence of foodborne illnesses, affecting 600 million people annually, despite technological and medical advancements. It highlights how globalization and increased travel have facilitated the spread of pathogens like E. coli. The script emphasizes the importance of HACCP (Hazard Analysis and Critical Control Points) plans in food processing to ensure safety. It outlines steps for creating a HACCP plan, including hazard analysis, identifying critical control points, and using data loggers for monitoring. The video also discusses the role of corrective actions and record-keeping in maintaining food safety, and introduces Match Tech's real-time data logging devices for efficient monitoring and alert systems.
Takeaways
- đ Globalization and technological advancements have inadvertently facilitated the spread of foodborne pathogens.
- đ The prevalence of E. coli has increased significantly over the last 35 years, aligning with the rise of long-term, large-scale shipping.
- đŹ E. coli strains have evolved to be more harmful, causing severe kidney damage and showing resistance to antibiotics.
- đ ïž HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to ensuring food safety by identifying and controlling hazards.
- đ A hazard analysis is the first step in creating a HACCP plan, which involves identifying potential biological, chemical, and physical hazards in the food processing environment.
- đ Critical control points are identified next, which are steps in the food process where control can prevent, eliminate, or reduce hazards to acceptable levels.
- đ Data loggers are essential tools in HACCP plans, recording temperature and humidity throughout food shipping and processing to maintain safe conditions.
- đ A data monitoring protocol is part of the HACCP plan, defining acceptable temperature and humidity ranges and the frequency of data collection.
- đ Corrective actions protocols are outlined in the HACCP plan to address any deviations from the set safety parameters.
- đ Comprehensive record-keeping is crucial for HACCP plans, documenting all aspects of food safety and data monitoring for traceability and regulatory compliance.
- đ± Match Tech offers real-time data logging devices that can wirelessly transmit temperature and humidity data, simplifying the monitoring process with automated alerts and analysis.
Q & A
How many people suffer from foodborne illnesses annually?
-Approximately 600 million people suffer from foodborne illnesses each year.
What is the fatality rate associated with foodborne illnesses?
-For 3,000 of those affected by foodborne illnesses, it is fatal.
How has technology and globalization contributed to the prevalence of foodborne illnesses?
-Technology and globalization have made travel and trade easier, inadvertently extending the reach of foodborne pathogens, such as E. coli, which has amplified over the last 35 years.
How has the E. coli strain evolved over time?
-The E. coli strain has evolved to be more damaging to victims' kidneys and has developed resistance to antibiotics.
What is a HACCP plan and why is it important?
-A HACCP (Hazard Analysis and Critical Control Points) plan is a systematic approach to food safety that identifies, monitors, and controls hazards to ensure food safety and maintain consumer and company credibility.
What is the first step in creating a HACCP plan?
-The first step in creating a HACCP plan is to conduct a hazard analysis to determine any potential hazards that may exist in the operating environment.
What are critical control points in the context of a HACCP plan?
-Critical control points are steps or procedures in a food process where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels.
Why are data loggers important in a HACCP plan?
-Data loggers are important in a HACCP plan because they record temperature and humidity throughout all steps of shipping and processing, helping to maintain safe conditions and monitor the environment.
What should a data monitoring protocol include as part of a HACCP plan?
-A data monitoring protocol should define the acceptable range of temperature and humidity levels, how long it is acceptable to remain at certain levels, and the rate at which data loggers will collect readings.
How does record-keeping play a role in a HACCP plan?
-Record-keeping is vital in a HACCP plan as it involves documenting and updating all food safety and data monitoring plans, including hazard analysis, critical control points, monitoring procedures, and corrective actions.
What does Match Check offer to assist with data logging in a HACCP plan?
-Match Check offers a line of real-time data logging devices that can wirelessly transmit temperature and humidity data to their free software for easy record-keeping and analysis, with options for remote management and alerts.
Outlines
đœïž Foodborne Illness and Its Global Impact
The paragraph discusses the prevalence of foodborne illness, affecting 600 million people annually, with 3,000 fatalities. Despite advancements in technology and medicine, foodborne illnesses have thrived due to globalization and increased travel. The script highlights E. coli as an example, noting its amplification over the last 35 years, coinciding with the rise of large-scale shipping. The strain has become more damaging, affecting victims' kidneys and showing antibiotic resistance. The paragraph emphasizes the importance of food processors and plants in preventing outbreaks and protecting consumers through Hazard Analysis and Critical Control Point (HACCP) plans.
Mindmap
Keywords
đĄFoodborne illness
đĄE. coli
đĄGlobalization
đĄHAACP
đĄCritical Control Points (CCPs)
đĄData loggers
đĄRecord-keeping
đĄCorrective actions
đĄMatch Tech
đĄTemperature and humidity monitoring
đĄFood safety
Highlights
600 million people suffer from food poisoning each year, with 3,000 fatalities.
Despite technological and medical advances, foodborne illnesses are still prevalent.
Globalization and technology have facilitated the spread of foodborne pathogens.
E. coli has amplified and become more resistant to antibiotics over the last 35 years.
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety.
HACCP plans are essential for consumer safety and company credibility.
A HACCP plan involves conducting a hazard analysis to identify potential hazards.
Critical control points are identified to apply control measures in the food process.
Data loggers are crucial for recording temperature and humidity in food processing and shipping.
A data monitoring protocol should define acceptable temperature and humidity levels.
Data loggers should be placed at all critical control points and food processing areas.
A corrective actions protocol outlines responses to safety threshold exceedances.
Record-keeping is vital for documenting food safety plans and data monitoring.
Match Check offers real-time data logging devices for easy monitoring.
Match Tech's software can translate data into graphs and organize data tables for analysis.
User-defined thresholds can trigger alerts for out-of-range readings.
Match Tech's cloud account allows remote management of loggers from any internet-enabled device.
Match Tech provides options for monitoring extreme temperatures during food processing.
Transcripts
600 million people suffer from food
poisoning each year for 3,000 of those
people it's fatal
why is foodborne illness still so
prevalent today in spite of incredible
advances in technology and medicine
the ironic fact is it's that same
advancement that has enabled foodborne
illnesses to thrive over the last 50
years technology and globalization have
made it easier for people to travel
trade in explore new culture
unfortunately we've also extended that
offer to foodborne pathogens for example
P coli has amplified over the last 35
years which closely mirrors the time
frame during which long-term large-scale
shipping has become mainstream all of
these advancements have also
strengthened foodborne pathogens when
ecoli was first identified it produced
only the common food poisoning symptoms
but now the strain is far more damaging
to the victims kidneys and even
resistant to antibiotics for food
processors Hassett plants are the best
way to protect consumers and prevent
outbreaks of foodborne illness hasip is
an approach to maximizing food safety
through identifying biological chemical
and physical hazards that could render
food unsafe as well as monitoring food
products through all stages of
processing to ensure safe conditions are
maintained hasit plans are vital to
consumer safety and company credibility
to create a hasit plan you must first
conduct a hazard analysis by determining
any potential hazards that may exist in
the operating environment a few examples
of potential hazards might include raw
and cooked foods stored in close
proximity limited hand-washing stations
or an unsanitary storage environment
next identify critical control points a
critical control point is a point step
or procedure in a food process at which
control can be applied to create a list
of these critical control points now
it's time to employ the most critical
asset to a hasit plan data loggers data
loggers can record the temperature and
humidity through all steps of shipping
and processing as part of the hasit plan
a data monitoring protocol should be
created outlining all aspects of data
collection this document should define
the acceptable range of temperature and
humidity levels as well as how long it
is acceptable to remain at certain
levels another aspect to note is the
rate at which the data logger will
collect the readings then determine the
areas in which data loggers should be
placed loggers should be placed at all
critical control points cooler and
storage facilities and in all other
areas food or beverages are processed
note how many data loggers of each type
you require to monitor each designated
food processing zone another document to
add to your has a plan is a corrective
actions protocol in this you should
outline the actions that will be taken
if thresholds of desired readings are
exceeded or safety of the food is
otherwise compromised record-keeping is
a vital element of a hasit plan all
plans regarding food safety and data
monitoring should be properly documented
and updated when changes are made
passive compliant record-keeping will
include the following documents a
written asset plan the hazard analysis
the identified critical control points
the parameter thresholds monitoring and
verification procedures record-keeping
procedures flowcharts and the corrective
actions protocol match check offers a
complete line of real-time data logging
devices to make the monitoring process
as easy and as automated as possible
temperature and humidity data can be
wirelessly transmitted to match Tech's
free software the software can
automatically translate data into graphs
and organize data tables for easy
record-keeping and analysis
user defined thresholds can be set to
automatically alert you in the event of
an out of range reading alerts can even
be sent to your mobile device granting
peace of mind when you're away from the
facility minimum maximum and average
statistics can be displayed for each
channel for a quick overview of each
monitoring environment with a free match
tech cloud account you can remotely
manage loggers from anywhere in the
world with any internet-enabled device
match tech also offers options for
extreme high and low temperatures to
monitor products during any stage of
processing
[Music]
Voir Plus de Vidéos Connexes
5.0 / 5 (0 votes)