Latest News: Fruit Logestica 2019Following regional roadblocks limiting Jordan’s access to Russia and and producers association (JEPA) has returned, 'catering to the diverseneeds of its customers, offering competitive prices, high quality,and great taste'.Fruit Logistica 2019 marks the relaunch of this, with JEPA/Jordan´sown pavilion presenting five leading exporters, offering a wide range of produce from fresh herbs, vegetables, stone fruits, grapes,medjool dates, strawberries and others. These producers/exportersrepresent what makes Jordan a unique, reliable supplier with unique windows of production. Logistica, guided by the Dutch-based Centre for the Promotion of Imports (CBI) Through visits and commercial meetings, these companies will listen to what the will produce accordinglywith a tailored approach.buyersneeds are in terms of crops as co-exhibitors at the JEPA pavilion.To further stress the importance of the Jordanian collective return to Fruit Logistica, the Minister of Agriculture, H.E. Mr Ibrahim Al Shahahdeh decided to pay a visit to the Fair in support of the Jordanian delegation.Twenty additional companies will conduct a scopingother traditional eastern European markets, the Jordanian exporters mission at Fruit, delivery time, and specific requirements– andThe expectation 'is that these companies will participate in the FL 2020 edition     
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Hazard Analysis Critical Control point (HACCP) PDF Print E-mail
SPECIFICATIONS STANDARDS

Hazard Analysis Critical Control Point (HACCP) is a management system of hazard control rather than one of reaction or point inspection to decrease a hazard

The concept of HACCP is actually to focus on preventing hazards that could cause food born illnesses by applying science-based controls, from raw materials to finished products. It involves seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP focuses on three types of hazards; biological hazards, chemical hazards and physical hazards. Biological hazards are the type of hazards that receive the most attention in the HACCP system and also present the greatest risk of severity and occurrence. Biological hazards include hazards from pathogens such as bacterial, viruses, yeast and molds. Chemical hazards products could result from the mis-use of antibiotics in production, contamination with sanitizers or cleaning agents, or environmental contamination from hydrolic fluids. Physical hazards are probably the most recognized by consumers as they usually find this hazard.

The end objective of HACCP is to make the product as safe as possible and to be able to prove that eh product was processes as safe as possible. This does not mean that HACCP provides 100% assurance of food safety to consumers, but does mean that a meat processing company is doing the best job possible for safe food production.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations

 

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