4 replies to this topic

[Lister]

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks

[Charles.C]

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks

Dear Lister,

Codex (European) uses 5 preliminary steps then applies 7 principles –

Eg http://www.standards...s/listing/haccp
http://www.fao.org/d...9E/y1579e03.htm

and USFDA (1997 > 2011) rather similar - http://www.fda.gov/F...nes/default.htm

Can also find some other semantic / philosophical variations here and there, eg –

Lister (related ?? ) - http://www.fglister....teps2haccp.html


Rgds / Charles.C

[Tony-C]

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks

Hi Lister,

As per the links kindly provided by Charles these are basic guidelines for developing a HACCP system. Where there will be variation or 'levels' is based on the type of food, operation and complexity of process.

Regards,

Tony

[cindersfella]

Check out this youtube address
there are at least three movies on Haccp.

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks
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[Tony-C]

Check out this youtube address http://www.youtube.c...&feature=relmfu
there are at least three movies on Haccp.

Thank you Cindersfella,

Useful as intended for small processors who no idea about HACCP. The underlining advice to use a food safety expert in determining CCP's is sound.

Does anyone have links to more 'in depth' HACCP training videos?

Regards,

Tony