ISO methodology hazards and risk analysis
The hazard analysis was prepared by the HACCP team. External support and expertise was provided by QAssurance B.V.
ISO methodology hazards and risk analysis Info
hazards
Dried herbs and spices: Hazard overview
On this page, microbiological, chemical, legislative aspects, among others, are highlighted that are specific to the products dried herbs and spices.
Dried herbs and spices: Hazard overview Info
Food safety: Forms and the definition of food safety
In the following an explanation of the meaning of food safety and what its different forms are. This examples are part of the iMIS Food Training.
Food safety: Forms and the definition of food safety Info
Emergency Plan: What is included in the procedure?
The following page discusses the content of an emergency plan. This example procedure can be used as part of the PRPs in the food safety handbook.
Emergency Plan: What is included in the procedure? Info
Allergen management within a food company
An allergen is a chemical that could trigger an allergic response. Allergen management is needed to prevent allergic reactions for the public health.
Allergen management within a food company Info
Incident procedure: Is there an example available?
Every employee in our company has the duty to report incidents or calamities with the direct manager or quality department. Hereby, an example of a incident procedure.
Incident procedure: Is there an example available? Info
Parasites Information Sheets
Hereby are information sheets of parasites accompanied with the relevant symptoms when illness is caused by the parasite and how to prevent these parasites.
Parasites Information Sheets Info
Physical Hazards Sheet
Hereby are information sheets of the most relevant foreign bodies, especially sharp and hard foreign objects that could interfere with the production of food.
Pathogens information sheets
Hereby are information sheets of the most relevant pathogenic bacteria in the food industry. For example, Salmonella, E. Coli, Listeria and other bacteria.
Pathogens information sheets Info
Mycotoxins information sheets
Hereby is a summary/overview of the most relevant mycotoxins, for example, Aflatoxin or Ochratoxin (OTA), these are well-known hazards for cereal products.
Mycotoxins information sheets Info
Biotoxin information sheets
Hereby is a summary/overview of the most relevant biotoxins in the food industrial. Natural dioxins are mostly known to occur in aquatic food and food products.
Biotoxin information sheets Info
HACCP: The fundamentals of HACCP methodology
The abbreviation HACCP stands for Hazard Analysis and Critical Control Points. HACCP is a systematic preventive approach to ensure food safety and quality.
HACCP: The fundamentals of HACCP methodology Info
Pests: HACCP hazard table overview
On this page you can find a specific hazard table on possible pests in the food supply, together with Food sources as well other sources and comments.
Pests: HACCP hazard table overview Info
Zoonoses: HACCP hazard table overview
On this page you can find a specific hazards table about zoonoses, on this table are links that you can use if you have an iMIS license for more information.
Zoonoses: HACCP hazard table overview Info
HACCP team training and meeting requirements
With our HACCP team training you can hold a good session with your team. The HACCP team will understand the role to be executed and will see the importance of frequent meetings and minutes.
HACCP team training and meeting requirements Info