Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
HACCP
Food Safety has always been
a top priority of Kraft Foods
The use of HACCP systems by our packaging
suppliers, ingredient suppliers, and food
manufacturing plants helps to proactively
address potential food safety hazards/risks
and assure that controls are in place to
manage those risks
2
Kraft Foods Evolution of HACCP
1980’ Kraft Internal plants developed
s HACCP plans
Developed Supplier Quality
Expectations Document
1995
• Required all suppliers to have HACCP programs in
place
• Primary focus on ingredient suppliers
5
Current Status of HACCP for Kraft Foods
Packaging Suppliers
• Require that all primary packaging, labels, and
labeled packaging suppliers have HACCP
programs in place (SQE and HACCP requirements included
in purchasing contracts)
9
Was filled with this product?
10
Why is HACCP Important?
11
PYRAMID OF FOOD
SAFETY
HACC
N
P LE
GU TTE
TIO BUILDING AR RS
BU STRUCTURE AN O
ST
R I
EQUIPMENT TE F
E HACCP
DI CALIBRATION
Prerequisite
HOUS
Programs
TRAINING DUAL EKEE
CODE DATING GMP RESI CAL P ING
I
CHEM NG
T I
TES
IC
I OT G RAW AP
B
TI IN P
CH ROV
AN EST MATERIAL
ULATI
ON EM E
HOLD &
T TESTING FORM ICA D RELEASE
LS
REWORK SHELF LIFE
LL ES
M TE
TESTING PEST
CA UR
YC ST
LABORATORY SANITATION NTAL E
ONME R ED CONTROL
O IN
ENVIR OR PREVENTIVE
TO G
OC
APPROVAL IN G F
TEST NISMS MAINTENANCE
A PR WATER
XI
-OR G
MICRO
N
QUALITY
PA E
GE RIER LABEL
CAR TION
C SIG
ORA
D
NT PRODUCT/
K
ST EC PME REVIEW
INSP
AG N
U I TY E PROCESS
EQ IGN EABI
LI SID TY SUPPLIER
E
DES TRAC T DESIGN
OU PER APPROVAL
O
PR UCT
PROD ING 12
E C
N 12
SEQU
Canada is among the leaders globally for
HACCP initiatives for Packaging Suppliers
14