In mid of May 11th 2014 Sagen Constructive Design Consultancy JSC organized internal training: Cognitive and application of HACCP system / GMP for engineers, architects improve knowledge, professional capability of the management system of food safety.
The course provides students with the knowledge to control the factors affecting the formation of products, from design, construction plant, equipment, tools processing, conditions of service and processing preparation , food processing, preservation and human, to ensure products are manufactured to meet the full requirements food safety.
Concept of HACCP / GMP:
HACCP stands for Hazard Analysis Critical Control Point:
• A system was developed to identify, assess and control the risks of food safety.
• In other words, HACCP is a preventive system is constructed to minimize the risk to an acceptable level of food safety.
To minimize the risks in the production process, people apply the HACCP program support: GMP and SSOP.
GMP: Good practice measures. Regulation of plant, machinery and equipment, suppliers, handling, storage, packaging, distribution ...
- The design and construction of factory:
• Prevent the entry of insects and pollution from outside.
• Enough space to perform the processing of food.
• Background, wall, ceiling factory is constructed from solid materials, flat, easy to clean.
• Floors with proper slope to avoid standing water.
• The window is equipped with grates.
• Walls must be bright, the site continues to be easy to clean design.
• The ventilation system is equipped to avoid condensation of water vapor, heat, dust ... ..
SSOP: The process standard hygiene practices.
HACCP food manufacturers based on seven principles and 12 steps with the aim of eventually forming a system of documents, records, uniform process to control the processing of food security overall health of consumers.