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Live Debate 1: HACCP 2020 – a 5 year modernization plan


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#1 Simon

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Posted 26 June 2015 - 07:43 PM

Food Safety Live 2015

Live Debate 1: HACCP 2020 – a 5 year modernization plan
 
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs control measures to reduce these risks to a safe level. HACCP helped to keep astronauts healthy in the early space missions of the 1960’s and since then has been adopted widely by the global food supply chain. In recent years little has changed with the HACCP methodology. This session examines the traditional HACCP methodology and discusses its strengths and weaknesses and presents ideas on where a modern, fully functioning HACCP plan should be heading over the next five years.
 
Post your questions and comments below.


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#2 Guest_Karen_*

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Posted 15 July 2015 - 12:59 PM

Would like to see a written plan on HARPC.  Thank you.

 


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#3 Simon

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Posted 18 July 2015 - 06:48 PM

Thanks Karen, I am adding your comment and the others we are receiving for consideration by the speakers.

 

See you at Food Safety Live 2015.

 

Regards,

Simon


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Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#4 MarkB

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Posted 28 July 2015 - 08:51 AM

I don't believe that HACCP has delivered food safetyin many of the plants where it has been implemented as we are still seeing many food safety incidents.  Is this because it is not implemented properly, because pre-requisite programs are not managed effectively or some other reason?


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