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  • Code of Federal Regulations Title 21 Part 123 Verification | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    product The reassessment shall be performed by an individual or individuals who have been trained in accordance with Sec 123 10 The HACCP plan shall be modified immediately whenever a reassessment reveals that the plan is no longer adequate to fully meet the requirements of Sec 123 6 c 2 Ongoing verification activities Ongoing verification activities including i A review of any consumer complaints that have been received by the processor to determine whether they relate to the performance of critical control points or reveal the existence of unidentified critical control points ii The calibration of process monitoring instruments and iii At the option of the processor the performing of periodic end product or in process testing Page 274 3 Records review A review including signing and dating by an individual who has been trained in accordance with Sec 123 10 of the records that document i The monitoring of critical control points The purpose of this review shall be at a minimum to ensure that the records are complete and to verify that they document values that are within the critical limits This review shall occur within 1 week of the day that the records are made ii The taking of corrective actions The purpose of this review shall be at a minimum to ensure that the records are complete and to verify that appropriate corrective actions were taken in accordance with Sec 123 7 This review shall occur within 1 week of the day that the records are made and iii The calibrating of any process control instruments used at critical control points and the performing of any periodic end product or in process testing that is part of the processor s verification activities The purpose of these reviews shall be at a minimum to ensure that the

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Verification.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Records | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    record reflects 3 The signature or initials of the person performing the operation and 4 Where appropriate the identity of the product and the production code if any Processing and other information shall be entered on records at the time that it is observed b Record retention 1 All records required by this part shall be retained at the processing facility or importer s place of business in the United States for at least 1 year after the date they were prepared in the case of refrigerated products and for at least 2 years after the date they were prepared in the case of frozen preserved or shelf stable products 2 Records that relate to the general adequacy of equipment or processes being used by a processor including the results of scientific studies and evaluations shall be retained at the processing facility or the importer s place of business in the United States for at least 2 years after their applicability to the product being produced at the facility 3 If the processing facility is closed for a prolonged period between seasonal packs or if record storage capacity is limited on a processing vessel or at a remote processing site the records may be transferred to some other reasonably accessible location at the end of the seasonal pack but shall be immediately returned for official review upon demand c Official review All records required by this part and all plans and procedures required by this part shall Page 275 be available for official review and copying at reasonable times d Public disclosure 1 Subject to the limitations in paragraph d 2 of this section all plans and records required by this part are not available for public disclosure unless they have been previously disclosed to the public as defined in

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Records.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Training | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    HACCP for seafood 21CFR123 123 3 Definitions 123 5 Current good manufacturing practice 123 6 Hazard analysis and Hazard Analysis Critical Control Point HACCP plan 123 7 Corrective actions 123 8 Verification 123 9 Records 123 10 Training 123 11 Sanitation control procedures 123 12 Special requirements for imported products 123 15 General 123 16 Process controls 123 20 General 123 28 Source controls Sec 123 10 Training At a minimum the following functions shall be performed by an individual who has successfully completed training in the application of HACCP principles to fish and fishery product processing at least equivalent to that received under standardized curriculum recognized as adequate by the U S Food and Drug Administration or who is otherwise qualified through job experience to perform these functions Job experience will qualify an individual to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum a Developing a HACCP plan which could include adapting a model or generic type HACCP plan that is appropriate for a specific processor in order to meet the requirements of Sec 123 6 b b Reassessing and modifying the HACCP plan in accordance with the corrective

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Training.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Sanitation Control Procedures | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    12 Special requirements for imported products 123 15 General 123 16 Process controls 123 20 General 123 28 Source controls Sec 123 11 Sanitation control procedures a Sanitation SOP Each processor should have and implement a written sanitation standard operating procedure herein referred to as SSOP or similar document that is specific to each location where fish and fishery products are produced The SSOP should specify how the processor will meet those sanitation conditions and practices that are to be monitored in accordance with paragraph b of this section b Sanitation monitoring Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure at a minimum conformance with those conditions and practices specified in part 110 of this chapter that are both appropriate to the plant and the food being processed and relate to the following 1 Safety of the water that comes into contact with food or food contact surfaces or is used in the manufacture of ice 2 Condition and cleanliness of food contact surfaces including utensils gloves and outer garments 3 Prevention of cross contamination from insanitary objects to food food packaging material and other food contact surfaces including utensils gloves and outer garments and from raw product to cooked product 4 Maintenance of hand washing hand sanitizing and toilet facilities 5 Protection of food food packaging material and food contact surfaces from adulteration with lubricants fuel pesticides cleaning compounds sanitizing agents condensate and other chemical physical and biological contaminants 6 Proper labeling storage and use of toxic compounds 7 Control of employee health conditions that could result in the microbiological contamination of food food Page 276 packaging materials and food contact surfaces and 8 Exclusion of pests from the food plant The processor shall correct in a timely manner those conditions and

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Sanitation%20control%20procedures.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Special Requirements for Imported Products | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    the inspection system of the foreign country with the U S system accurately reflects the current situation between the signing parties and is functioning and enforceable in its entirety or 2 Have and implement written verification procedures for ensuring that the fish and fishery products that they offer for import into the United States were processed in accordance with the requirements of this part The procedures shall list at a minimum i Product specifications that are designed to ensure that the product is not adulterated under section 402 of the Federal Food Drug and Cosmetic Act because it may be injurious to health or have been processed under insanitary conditions and ii Affirmative steps that may include any of the following A Obtaining from the foreign processor the HACCP and sanitation monitoring records required by this part that relate to the specific lot of fish or fishery products being offered for import B Obtaining either a continuing or lot by lot certificate from an appropriate foreign government inspection authority or competent third party certifying that the imported fish or fishery product is or was processed in accordance with the requirements of this part C Regularly inspecting the foreign processor s facilities to ensure that the imported fish or fishery product is being processed in accordance with the requirements of this part D Maintaining on file a copy in English of the foreign processor s HACCP plan and a written guarantee from the foreign processor that the imported fish or fishery product is processed in accordance with the requirements of the part E Periodically testing the imported fish or fishery product and maintaining on file a copy in English of a written guarantee from the foreign processor that the imported fish or fishery product is processed in accordance with the requirements

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Special%20requirements%20for%20imported%20products.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Smoked & Smoke-Flavored Fishery Products | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    Plan Development for Food Processors course meets the educational requirements set out in the FSIS USDA regulation requiring HACCP for seafood 21CFR123 123 3 Definitions 123 5 Current good manufacturing practice 123 6 Hazard analysis and Hazard Analysis Critical Control Point HACCP plan 123 7 Corrective actions 123 8 Verification 123 9 Records 123 10 Training 123 11 Sanitation control procedures 123 12 Special requirements for imported products 123 15

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Smoked%20and%20Smoke-Flavored%20Fishery%20Products.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Process Controls | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    3 Definitions 123 5 Current good manufacturing practice 123 6 Hazard analysis and Hazard Analysis Critical Control Point HACCP plan 123 7 Corrective actions 123 8 Verification 123 9 Records 123 10 Training 123 11 Sanitation control procedures 123 12 Special requirements for imported products 123 15 General 123 16 Process controls 123 20 General 123 28 Source controls Sec 123 16 Process controls In order to meet the requirements

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Process%20controls.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Raw Molluscan Shellfish | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    educational requirements set out in the FSIS USDA regulation requiring HACCP for seafood 21CFR123 123 3 Definitions 123 5 Current good manufacturing practice 123 6 Hazard analysis and Hazard Analysis Critical Control Point HACCP plan 123 7 Corrective actions 123 8 Verification 123 9 Records 123 10 Training 123 11 Sanitation control procedures 123 12 Special requirements for imported products 123 15 General 123 16 Process controls 123 20 General

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Subpart%20C--Raw%20Molluscan%20Shellfish.html (2014-06-13)
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