Title:- The Implementation of HACCP in corn syrup plant of EICL Limeted Yamunanagar ( Haryana).

Objective:- Development of training modules for middle management covering Internal audit, concept and implementation of HACCP. Providing knowledge to participants with an effective understanding of the principles of auditing and how they can be applied to HACCP systems. This will enable internal auditors to acquire the necessary knowledge and skills to be able to undertake effective audits of HACCP systems as well as clear the concept of HACCP and implementation process of HACCP

Methodology :-

1) In first training module we will cover Concept of HACCP and internal audit

Review of the HACCP Principles Principles of Auditing Internal Auditor Roles and Responsibilities Planning an Effective HACCP Internal Audit

- Audit Plan- Audit Scope- Audit Checklists

Conducting an Effective HACCP Internal Audit- Audit Approach- Audit Execution- Interviewing Techniques- Gathering Audit Evidence

Evaluating HACCP Internal Audit Findings HACCP Internal Audit Report Preparation

- Non-conformity Reports- Audit Summary Report

Post Audit Follow-up Activities Verifying the Completeness and Effectiveness of Corrective Actions Course Summary

2) In Second training module we will cover implementation of HACCP in following steps. HACCP team building.

Complete the ‘scope’ & the process flow.

Describe the production process that the plan is to cover. Complete a flow diagram (the step-by-step ‘life story’ of the

production process)

Control point identification for each process step.

Identify the food safety hazards (biological, chemical or physical) at each process step.

Describe the control measures (good hygiene practices and operational hygiene procedures) that will control each identified hazard.

Identify control points that are critical to food safety (ccps)

While operators may decide on CCPs for their own operations, there are process steps in corn syrup production at which legal requirements are laid down to control hazards,

Each of these control points (and any other CCPs) will need at least one ‘legal’ or ‘critical’ limit, as well as monitoring and corrective action procedures to be sure that potentially unsafe food is not placed on the market, as well as records to show that these actions have been taken.

Set at least one critical limit for each control measure at each ccp.

A critical limit is the highest or lowest value that is acceptable for product safety (e.g. time, pH,temperature).

Critical limits separate acceptability from unacceptability or safe from unsafe food. Theymust be at least as strict as any legal limits.

Set out a monitoring procedure for each ccp.

Monitoring is a set of pre-arranged checks that can show whether controlmeasures are in danger of failing and trigger corrective action if needed.

For each ccp, anticipate any problems that could possibly occur and decideon corrective actions in each case.

Validate and verify the haccp plan.

Verification means checking or confirming that the HACCP-based procedures areachieving the intended effect i.e. controlling food safety hazards.

Documentation

Checklist

Review the HACCP based system

Using the HACCP process to manage food safety in your business will help you to:

PLAN… what needs to be done and write it down;

DO… what you planned to do to maintain food safety;

CHECK… that you are doing what you planned to do to maintain food safety and writedown what was checked and when; and

ACT… to correct any food safety problems and write down what has been doneabout the problem and when.