FOOD 4310 Lecture Notes - Lecture 1: Hazard Analysis And Critical Control Points, Management System, Bioluminescence

• School: University of Guelph
• Department: Food Science
• Course: FOOD 4310
• Professor: Keith Warriner

Document Summary

Prerequisite programs are the foundation of an effective food safety program. Haccp system is composed of: food hygiene programs. There are different prp"s depending on which safety manual you are referring to. Importance of writing procedures: consistency between workers, shifts, plants, training. New workers: for reference when a problem occurs, registration purposes (passing audits, showing systems to a customer. Gmps, haccp etc: procedures should be written clearly so that they can be updates and understood easily and clearly. 4 levels of documentation: record forms, work instruction, operating procedures, policy section. Document control information required: date, title on all pages, page numbering, heater or footer that says who it was written and approved by, recent changes marked. Operating systems: an agreed-upon way of running the business: training is based off of. Must consider sustainability of a program: implement. System is audited to ensure it is running effectively. Facility is built to ensure no contamination from outside: transportation, receiving and storage.