Study Report of the HACCP China & ISO9001 Study Programme Period 23.12.2017 to 24.12.2017
CONTENTS INTRODUCTION TO HACCP & ISO 9001 STUDY
1. HACCP: Hazard Analysis and Critical Control Points
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 measurements to reduce these risks to a safe level.
2. The ISO 9000 family of quality management systems standards is designed to help organizations ensure that they meet the needs of customers and other stakeholders while meeting statutory and regulatory requirements related to a product.
Objectives of The Study:
1. Links with other programme
2. Guidelines for the application of the HACCP system
3. Training and education: Employees must understand what HACCP is, learn the skills necessary to make it function properly, and must also be given the materials and equipment necessary to control the CCPs.
4. Application: The application of HACCP principles consists of the following 12 stages, as identified in the logic sequence for application of HACCP.
5. Describe the product and process
B. ISO 9001 Family within 4 Standard
1. ISO9000:2015 Quality Management System-Fundamentals and vocabulary.
2. ISO9001:2015 Quality Management System-Requirement.
3. ISO9004:2009 Successful Management of a Organization.
4. ISO19011:2011 Management System Audit Guide.
An HACCP study is set up according to seven principles. These principles are used to guide an inspection or audit. Failure to comply with these principles will invalidate the HACCP study and a remark will be drafted during an audit.
In this course we will learn about:
1. Basics of auditing
2. Quality definitions based on ISO 9001
3. How to plan an audit
4. Audit questioning techniques
5. Conducting the audit opening and closing meetings
6. How to classify audit findings
7. How to conduct an audit
The Management of QC in Nantong Chitsuru Foods Co., Ltd. takes the Christmas weekend training for HACCP & ISO 9001 Programme. For 2 days training by Mr. Wang, We are better understand the Quality Management System. We are engaged in improving Food Safety and Risk Communication. And all Chitsuru Employees must frequently attend in study course of quality management system.
Food safety is the responsibility of producers. In many instances, we must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. We hopes that this report provides producers with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.