Meat, Milk and Egg detailed Risk Assessment in HACCP Training with example Part 4️⃣

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Hi all ;
In this video we are describing Some Allergens as examples for Risk Assessment as #Milk (containing Lactose ) and #Egg , and the Non- Allergen product as #Meat .
HACCP Principle 1 : Conducting Hazard Analysis
1- Hazard analysis is conducted in line with each flow diagram to determine which hazards need to be controlled, the degree of control required, and which combination of controls are required to ensure food safety.
2- Hazard analysis starts with appropriate reference material: -
a) External information, including epidemiological and other food safety related data
b) Information from the food chain on food safety hazards that may be of relevance for the food safety of the end product
c) Experience
3- Hazard analysis is done on each step of the process flow by: -
1. Identifications of a physical, chemical, biological, or radiological hazard
2. The specific detail of the hazard
3. A quantitative scoring that captures both the severity and likelihood of occurrence
4. The application of the decision tree where required to further determine an appropriate category of control
The HACCP Team from the following Departments:
1- Top Management
2- Quality Assurance / Quality Control / Food Safety / Laboratory under the Umbrella of Quality Management
3- Production Department
4- Maintenance / Engineering Department
5- Purchasing / Procurement Department
6- Logistics and Warehouses Department
7- Sales Department
Risk Assessment Control Measure Example
• From 1 - 4 = Low Risk
• From 5 - 10 = Med Risk
• From 12 - 25 = High Risk
Important Definitions
1. Hazard : A physical, chemical, biological, or radiological agent in, or condition of, foodstuffs with the potential to adversely affect health or business.
2. Physical hazard : A hazard originating from foreign material .
3. Biological hazard : A hazard derived from viral, parasitic, bacterial or fungal origin.
4. Chemical hazard : A hazard originating from a substance that could cause injury or illness.
5. Radiological hazard : A hazard originating from sources of radiation
6. Allergen hazard : A hazard originating from sources of Allergen Food Ingredients
7. Non Halal Raw Materials Hazard are very significant in HALAL companies
8. Hazard analysis : The process of collecting and evaluating information on hazards and conditions leading to their presence and/or growth, to decide which are significant to food safety.
9. Risk assessment: A structured evaluation of the hazard in terms of its severity and likelihood of its occurrence.
by simplyfoodea channel
Food Safety Training
food safety training video
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[@sallymorad5724]

جزاكم الله كل خيرزشرح فوق الممتاز.ياريت حضرتك تكمل وتتكلم ف بقيه مواضيع الجوده والايزو ومبادئ الرقابه ع الاغذيه من اول العوامل البتاثر ع نمو الميكروبات زي redox

[@drmafiaegypt2052]

sally morad جزاكم الله كل خير ده فضل و نعمة من ربنا سبحانه وتعالى بإذن الله تعالى هنكمل ربنا يسهل بإذن الله تعالى

[@dustinsnare]

You are awesome

[@anisyuhadah]

I have a question, so basically in the milk example you put 3 as probability of occurrence, but lactose is always available in milk, so why isn’t it marked as 5??

[@Simplyfoodea]

thank you very much for your reply , but in my example the maximum probability was 3 and maximum severity are 3 also , as below kzbin.info/www/bejne/oma1l3mLndJgb6s

[@saharnassar4201]

لو سمحت ايه المؤهلات اللي ممكن تاخد كورسات وتشتغل في المجال ده

[@Simplyfoodea]

kzbin.info/www/bejne/nKLMgqyhqLqFd6s شوفى كده الفيديو ده

[@pakistaniuniversitiesadmis5344]

why egg albumin does not need halal verification? is all eggs are halal?? plz sir

[@Simplyfoodea]

yes of course

[@ahmedaboshady2183]

لو سمحت الارقام اللى ف الجدول علىاى اساس ولا هيا استاندرد

[@Simplyfoodea]

لأ فريق الهاسب هو اللى بيحطها مع بعضه