Summary of Corso on line HACCP Integrato covid

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This video discusses the Hazard Analysis Critical Control Point (HACCP) system and how it has been integrated into the food production process. It covers the idea of a global market for food, and how this has led to the development of the HACCP system. It also explains how the HACCP system is implemented in different countries, and how it has been adapted to suit their particular needs. Finally, it covers the history of the HACCP system, and how it has evolved over time.

00:00:00 This video discusses the history and purpose of the Hazard Analysis Critical Control Point (HACCP), and how it applies to food safety. It also discusses how the HACCP concept evolved, and how it helps to ensure food safety worldwide. Finally, the presenter discusses how HACCP has been applied in the past, and how it is currently being used to prevent food-borne illnesses.
00:05:00 This video explains how the HACCP system works, and how it has helped to improve food safety in recent years. The system has five steps: analysis of the risks, establishing controls, monitoring the controls, taking corrective action when needed, and identifying limits. In 1972, the system was developed by the United States Army for food safety. It was later improved and renamed the "Critical Control Points (CCP) System." In 1990, the Italian food safety association published a definition of the system. Today, this system is used in many different industries, including food production.
00:10:00 This video discusses how the HACCP system is integrated into the food production process. It covers the idea of a global market for food, and how this has led to the development of the HACCP system. It also explains how the HACCP system is implemented in different countries, and how it has been adapted to suit their particular needs. Finally, it covers the history of the HACCP system, and how it has evolved over time.
00:15:00 This video discusses the Italian government's efforts to introduce food safety and public health systems, and how these systems were taught to many countries. Italy is the country that has been slow to adopt food safety systems, and has been warned by the European Union of possible sanctions if it does not change its course. It will take about four years for the new system to be fully implemented. Until then, businesses will have to adhere to both old and new food safety regulations, with the burden falling on the entrepreneur rather than the government. This change has gradually occurred over the past few years, but is still not universal.
00:20:00 This YouTube video provides an overview of the European Union's (EU) food safety accreditation system, known as HACCP. The video explains that, at a livello a livello (level-by-level), Italian food safety regulations and practices are in line with EU standards. The video also mentions that, in order to become law, a European Union regulation must be translated into a national law. Italy must then adopt this regulation with an act of national Parliament. Currently, there are 28 EU member states, down from 30 when this video was made. One of these member states, the UK, will exit the EU in 2019, and this has caused a recent discussion of the EU's food safety accreditation system. The system is designed to ensure that food products from all member states are compliant with EU standards. The video also mentions that, two years after a regulation is published, member states are required to create implementing regulations. These regulations must be consistent with the original regulation and must be approved by the EU's executive body, the Commission. Lastly, the video previews a new food safety accreditation system scheduled to go into effect in 2020. This system will combine the previous food safety accreditation systems, which were known as "regulations."
00:25:00 The video discusses the new HACCP regulations that went into effect in 2016, called Regulation 625. This regulation changes the way that HACCP is enforced, focusing more on the community EU model instead of the community-wide model. There are new regulations that are directly effective, such as the EU's food safety gene. The video also discusses the health system in Italy, including the national health system and the various levels of institutional authority. The main institution in charge of health is the Ministry of Health, and below that are various agencies and institutions working at the national level. There are also zooprofilattic institutes, which are laboratories that test food for contaminants. These institutes are important because they provide a centralized reference point for food safety information in Italy. Regional and local health authorities also exist, and each has its own authority in terms of public health. You may know the Italian regions by their names (Lazio, Emilia-Romagna, Tuscany, etc.), but in reality they are all special regions with unique statuses. The two provinces in the region of Friuli-Venezia Giulia are also special regions. Finally, local health authorities ( SHAs ) exist at the workplace level, in charge of ensuring food
00:30:00 The old food safety standards are now called "house" in some cases, "ausl" in others, and "asur" in yet others. The definition has now become based on where it is found, calling it "head" in the case of the bull and "anus" in the case of the woman. Our point of interest is the national food safety system from our perspective, with our main interest being the food operator. There are competent authorities who are responsible for overseeing what we are doing. These authorities are the ones who can come and inspect us. They are the ones who control and regulate certain sectors of the food industry, such as food safety, health, and the environment. There is also a national health and safety department that oversees the workplace, as well as environmental health and safety at places of work. We also have a ministry for agricultural policies and food production, and a ministry for the environment, forestry, and agricultural production. Their tasks are to think about the normal, to control and decorate agriculture, forests, and hunting, and to look after the environment and the ecosystem. Finally, there is a ministry for the protection of the environment and the territory, with a cascading effect down to the local level. All of these ministries are
00:35:00 The video discusses how the Italian police force, the Carabinieri, is responsible for a variety of safety-related activities, including food safety and hygiene. Another police force, the Guardia di Finanza, has been given responsibility for controlling spending on health care. The video also discusses environmental policing, with particular attention to the Guardia di Finanza's role in safeguarding Italy's coasts.
00:40:00 The video discusses the new regulations that are still in place in some regions, such as Campania. There is a disaster literaly happening all over Italy, so think about how we try to find companies with holes in their safety regulations from different regions. Things that are not working in Lazio, for example, for food safety. Then there's the case of a child being kidnapped from Emilia-Romagna, which is doing well. The other two regions with disasters are Sicily and Campania. These regions are now being protected with armored cars. Regional authorities are only allowed to do this, and no other body is allowed to do this. Abruzzo and South Italy are also doing well, but slowly. There is a problem, and that is that all the regions are slowly playing catch-up. The responsibile for this is the new European regulations, which states that the operator of an agricultural sector must undergo formal training. This is what the video is discussing. The video also talks about how this training is being slowly eliminated, and it is going to be a problem. This is because this trainning is what will make the difference between a safe food chain and a disaster. It is going to be a challenge for the operator to comply with these new
00:45:00 This video discusses the European Union's (EU) food safety regulations known as HACCP Integrato, which aim to prevent food contamination. The video discusses the Italian government's efforts to implement these regulations, as well as some of the key points that Italian food safety inspectors must take into account when inspecting food production facilities. The video also discusses the importance of ensuring a high level of animal health, and the three factors that ensure this: proper feed, clean water, and sanitation.
00:50:00 This video discusses how the harmonization of food safety regulations between countries has led to the increasing use of integrated hazard control procedures (HACCP). Prevalence of common rules is highlighted, followed by a description of the autocontrol system. HACCP is explained as a means of ensuring that food safety standards are consistently upheld while avoiding the cost and time associated with traditional inspections. 1500 quality control checks are conducted daily at a Certified ISO 9001:2015-certified company. The video finishes with a reminder that there is a starting point - quality standards - and that each company must decide which to follow. In addition to organoleptic and chemical qualities, safety must be ensured by ensuring hygiene in the kitchen. The European Union has put food safety on a higher priority, and the McDonald's Corporation is one of the companies that has benefited the most.
00:55:00 The video discusses the importance of hygiene and salubrity in food production, and how the new HACCP requirements for food safety have made it a mandatory part of contemporary food production. The contadino (farmer) who makes Pecorino cheese tells the story of how to make it correctly, being very critical and always looking for ways to improve safety and production efficiency. He contrasts this with the production methods used by McDonald's, which he deems to be of much higher quality due to their emphasis on hygiene and safety. It is the unusualities of food safety regulations that make it hard for small farmers to comply, as well as the challenge of communicating food safety risks to consumers. However, once food producers have understood the basic principles of hygiene and safety, they are responsible for ensuring that all food products they produce are both safe and tasty. In addition, proper sanitation is now a requirement for all food producers, making it a mandatory part of modern food production. This makes food producers responsible for ensuring that all products they produce are safe to consume, and for ensuring that any surfaces on which food is served are also safe.

01:00:00 - 02:00:00

The video discusses the importance of HACCP in preventing food poisoning. It explains that there are different types of food poisoning, and that it is important to identify the symptoms and know how to treat them.

01:00:00 The video discusses the 85 mindsets of the official food safety regulations, which will be replaced by the new 625 regulations. The first two regulations will be replaced in order to not lag behind times. However, food safety risks still exist and were supposed to have already been covered by a single regulation. This new, overarching regulation will cover all food types, from vegetarian to animal-based, from human-readable to animal-friendly labeling. One unified regulation will govern all aspects of food production, from primary production to food distribution and consumption. This video provides an overview of the 852 mindset, which establishes food safety responsibilities for food producers. It also explains the importance of understanding the various stages of food production and how the producer must ensure that all phases of production and distribution are under their control in order to satisfy quality and safety requirements. Next, we will look at the product that has generated the most confusion in the food industry: the food supplement. We will explore the main issues surrounding supplements and discuss how the producer must comply with specific regulations in order to produce safe and quality products.
01:05:00 This video discusses the importance of following HACCP guidelines when processing food, as it helps to ensure food safety and prevent food-borne illnesses. The video covers the different sections of the food system, and explains how the different parts of the food chain can impact the safety of the final product.
01:10:00 The video discusses how the European Union has mandated that all farmers in Europe use a HACCP Integrated Control Plan, in order to ensure food safety. It discusses how one of the ways to achieve this is through training farmers on how to recognize and avoid dangerous parasites. It also discusses how one can certify a product as being from a local, small-scale producer, if it meets specific safety standards.
01:15:00 This video discusses the importance of having a HACCP system in a supply chain, and how it can help to ensure that food products are safe. It covers topics such as the supply chain, controls, and verification of compliance. The presenter goes on to discuss the importance of having a documented process, and the need for operators to have a proper understanding of EU food labeling regulations.
01:20:00 In this video, a HACCP instructor discusses the importance of having a relevant reference point for seafood processing in zone 2, which includes the area of fishing that was used to identify the fishing vessel used, if the fish was harvested, and whether the fish was raised in captivity. There are mandatory information items that must be checked if the producer is still in business, and if they are not being monitored, there has been recent enforcement by our office with a fine of 2,500 euros. Attention should be paid to these aspects when purchasing food products, as well as furniture with which to measure temperature, as not all measuring devices are equipped with a thermometer. There are also indirect actions that can be taken to identify if a product is being delivered in a correct and safe manner, and how to do this. For example, if I open the fridge door to see if frozen goods are covered in snow, it means that the product has been frozen and should not be consumed. If I water down a soup and then notice small pieces of ice throughout the product, it means the product has been recongelated, which is a sign of disappointment in a gelato. If the product is to be stored on the ground, it must be elevated at least 15 cm,
01:25:00 Today's video discusses the importance of implementing a HACCP program in a temperature-controlled environment, as well as in a retail store with a fear of insects. The main points include the following: First, overall, the HACCP program is important for all aspects of the food production process, from temperature control to hygiene. Second, in a retail setting with a fear of insects, it is especially important to keep the distance between different areas of the store at least five centimeters, to allow the area to circulate. This also applies to small stores, as compared to larger ones. Third, in a temperature-controlled environment, the product must be stored at a constant temperature. If it falls below this temperature, the product must be cooled immediately. Fourth, it is important to avoid any cracks or moisture in the environment, as this will increase the risk of contamination. Finally, when it comes to discard, it is important to remember that in a temperature-controlled environment, products should be discarded every seven days, instead of the normal five. This is because, in a temperature-controlled environment, products often spend weeks on the shelf. This video discusses the importance of implementing a HACCP program in a
01:30:00 This video addresses the concepts of Hazard Analysis Critical Control Point (HACCP) integrato and covers the importance of keeping ragnateles away from food. It also discusses the benefits of refrigeration and freezing for food preservation. Finally, it discusses the risks of refrigeration and freezing and how to avoid them.
01:35:00 This video discusses the benefits and drawbacks of using a professional abattoir to slaughter animals. It explains that an abattoir can be expensive, but it is a necessary tool for producing quality meat. It also points out that there are other, less expensive, methods of slaughtering animals that can be used at home.
01:40:00 This video explains how to integrate HACCP into a food processing operation. The main points covered include the importance of sanitation, proper food handling, and understanding the limits of HACCP. Additionally, the dangers of microbiological and chemical contamination are mentioned. The video ends with a discussion of how to maintain a healthy microbiota.
01:45:00 The author of the video discusses the benefits of keeping food at a temperature that is either average or within the safe range of 20-45 degrees Celsius, depending on the type of food. He also mentions that some people prefer to refrigerate their food, while others choose to keep it at room temperature. He goes on to explain that, in terms of food safety, some types of seafood may be more susceptible to bacterial growth at colder temperatures. He also mentions that, depending on the type of food, some may need to refrigerate it for longer periods of time due to improper processing. Finally, the video briefly covers the topic of hygiene in the food industry, highlighting the importance of proper food handling.
01:50:00 The video discusses the importance of HACCP, or Hazard Analysis and Critical Control Point, in food safety. It explains that it is humanly impossible for one person to achieve 100% accuracy with bacteria; they multiply and increase by 20 to 30 million every 20 to 30 minutes, and that's why we say leaving something that is cooled for hours if these bacteria multiply and increase in number is too risky. We say that the management of time is a very important factor in food safety, and that there are three types of person who are important to you: someone who becomes intoxicated when they eat something walked on by bacteria, someone who has an infection caused by bacteria, or someone who is managing simultaneously with bacteria that are toxic in food, an upcoming infection, or a diseased organism. The video also discusses food poisoning, red blood cell infection, and inflation, and tells you about the main food sources of bacteria, the types of bacteria that cause disease, and the colors and shapes of the bacteria that cause disease. Finally, it mentions that personal hygiene is important when handling raw meat, and that it is important to keep the fourth (thermal) zone in a refrigerator.
01:55:00 This video discusses how to prevent food poisoning by identifying the different types of food poisoning and how to prevent them. It also discusses how to recognize the symptoms of food poisoning and how to treat them.

02:00:00 - 02:45:00

This video provides a Corso on line HACCP Integrato covid, which is designed to help food processors transform with more involved operators. The course covers packaging, palletization, or shipment, and provides assurance to workers in assistance and assurance to customers. Furthermore, this course provides guidance on improving your production with recent HACCP updates.

02:00:00 In this video, a professor discusses the hazards of contaminants in the workplace, and how to eliminate them using HACCP. He explains that there are different types of contaminants, biological and physical, and that they can all be found in the home. He also mentions insects, such as mosquitoes, and their role in transmitting diseases. Finally, the professor provides tips on how to avoid contaminating yourself at home.
02:05:00 This video discusses how to integrate HACCP into your poultry production. It covers topics such as abattoirs, cleaning, and prevention of pests.
02:10:00 The video discusses how HACCP integratio helps to ensure quality products. It discusses specific topics such as materie prime, ingredients that may be added, and physical and sharps hazards. The video also discusses how operators of hair and nails should take care when working with these products, and notes that those in the food industry should be aware of allergen risks. Finally, the video provides advice on how to comply with HACCP requirements and inform customers of allergen risks.
02:15:00 Today's video discusses how to integrate HACCP into the food production process. The main points covered include the need for a minimum temperature of at least 38 degrees Celsius for 20 seconds, the need for appropriate clothing, and the importance of wearing a mask if necessary. The video also talks about the need for attention to sanitary areas for employees dressing and undressing, the importance of keeping the work area clean and germ-free, and the importance of following safe food handling practices. Finally, the video discusses the importance of wearing gloves and explains how to measure the objective above.
02:20:00 This video discusses how the Integrated HACCP system for food processing should be implemented for safe food handling. The different points made include the need for periodic cleaning of windows in the slaughterhouse, the need to aspirate air blowers regularly, and the need to clean all equipment that comes in contact with the processed food or other substances. I have almost finished and I will now talk about the cleaning of food products. All the structures used for cleaning food are also used for cleaning, and the users are advised to clean themselves if possible in dishwashers. I have been able to do this with manual cleaning products and adequate supplies of my own line of cleaning products for food. You should also be aware that I am also offering my services as a consultant at this time. The products needed for cleaning are difficult to find, but you can get them at my offices, or we can send them to you. My support is always available, and I would like to remind you that you are responsible for recycling garbage. Garbage must always be disposed of in dedicated areas and should be smelted practically to attract accumulation and use of food ingredients. Foods that are accepted must be from certified suppliers who have violated the correct procedures and who have not followed the instructions for production and handling
02:25:00 This video discusses the importance of implementing an HACCP system in order to prevent food safety hazards. It covers the basics of HACCP, including the four steps of the system: planification, implementation, monitoring, and corrective action. It also discusses the different types of food safety hazards and their potential consequences for the consumer. Finally, it covers the importance of documenting food safety procedures and keeping records of food safety audits for two years.
02:30:00 Today, in the area of food safety, there is a new and dangerous bacterium that can lead to problems with pulmonary health and also food items in various places that can be done. Today, we are facing coronavirus which is added to our existing health problems. This is a photo of the virus taken in January. This group of rare SARS coronavirus called COVID is a virus that can be transmitted see through sneezes. It can also attack the lungs in the form of a crown that attaches to the cells of the lungs and escapes injury. Today, it seems that everything started from a throne of loyalty that hit the veins and destroys the cells. We now know that this coronavirus is inspired by the MERS virus that came from camels and is now affecting the respiratory system where it attacks in the form of a crown. Proteins that attach to the endothelial surface of the lungs and go into the cells to give this form of pathology are called "pike proteins." They are found inside the cells and cause this disease. It seems that everything started from the THRESHOLD OF LOYALTY that has hit the veins and destroys the cells. We now know that
02:35:00 The video discusses the importance of having a HACCP plan for foodservice and the need for it to be even stronger than mandated. It also covers the importance of having four square meters of available space at each table, as well as the need for a distance of at least two meters between tables. It also covers the importance of having a proof of compliance from an authorized authority, and the use of masks when working with foodservice personnel. The video also recommends setting up areas for games in open spaces, and providing staff with rest breaks and free food at other locations when possible. Finally, it discusses the importance of keeping HACCP plans up to date, and provides some helpful information on masks and air filtration systems.
02:40:00 The video discusses how to avoid getting sick from the coronavirus, including washing your hands frequently, avoiding touching your eyes, nose, and mouth, and staying away from surfaces that may have been contaminated. It also recommends changing out of contaminated clothes and using appropriate disinfectants. Finally, the video recommends keeping a manual of tasks for employees available, in case they become infected.
02:45:00 This video provides a Corso on line HACCP Integrato covid, which is designed to help food processors transform with more involved operators. The course covers packaging, palletization, or shipment, and provides assurance to workers in assistance and assurance to customers. Furthermore, this course provides guidance on improving your production with recent HACCP updates. I highly recommend taking this course, as it will provide you with more knowledge on food safety matters and help your company reach international standards. In addition, this program provides you with the opportunity to learn about other certification programs, such as team training or day training, which are very popular in North America and Europe. Finally, I would like to thank everyone for their patience and wish you all the best in your work. Thanks and have a good day.