Very well explained brother 👏👏 Thankyou very much 🤝👍
@ivystefffi
4 жыл бұрын
Editing and the explanations are on point!
@baskandt1
2 жыл бұрын
Easy to understand, Thank you so much
@Simplyfoodea
2 жыл бұрын
You are welcome!
@tarek-509
7 ай бұрын
thank you for the video
@Simplyfoodea
7 ай бұрын
You're welcome
@manumutango8863
2 жыл бұрын
Fantastic video Congrats
@Safrout007
5 жыл бұрын
thank you
@Simplyfoodea
5 жыл бұрын
you are always welcome
@kidsTVwithdimmu
3 жыл бұрын
Thanku for making this vedio
@Simplyfoodea
3 жыл бұрын
It's my pleasure
@henryosoro7696
2 жыл бұрын
Nice teaching
@lisarozon6199
2 жыл бұрын
🙏thank you for the video
@goodluckakeekue5470
7 ай бұрын
So simplified. Great teaching
@Simplyfoodea
7 ай бұрын
many thanks you are welcome
@mukaraseta64
4 жыл бұрын
Thank You
@Simplyfoodea
4 жыл бұрын
you are always welcome
@maximilianerdrich6650
4 жыл бұрын
Very helpful! Thank you
@Simplyfoodea
3 жыл бұрын
You're welcome!
@VGwas
2 жыл бұрын
thank you so much
@Simplyfoodea
2 жыл бұрын
You're welcome!
@nguyendavid1495
Жыл бұрын
Hi ! I saw your video is very useful. I have a question. How can you divide the risk assessment Ccntrol measure
@Simplyfoodea
7 ай бұрын
I'm sorry it was a year ago, are you still having any issue
@emilyannfrancesmay3919
2 жыл бұрын
Excellent! You included Radiological which is mandated under FSMA! The training course I'm taking does not include it!
@Simplyfoodea
2 жыл бұрын
you are always welcome , thanks , please check another training
@emilyannfrancesmay3919
2 жыл бұрын
@@Simplyfoodea I most certainly will! You are an excellent teacher. I hope you do consulting/training in real time. Many smaller food companies are overwhelmed with SQF Edition 9 requirements for alternate practitioners. I'm going for the Basic HACCP course to satisfy the alt practitioner requirements. It's new territory for me so your clear, conscise explanations are much appreciated.
@user-sz1fc3py8k
5 ай бұрын
So what if, we have that same table but it can only be rated from 1-5??????? Our teacher told us that we have to rate 1 hazard in one table and rate it from 1-5?????? How do we do it?
@Simplyfoodea
5 ай бұрын
I think u need to have it like general surveys , only from 1 to 5 ?
how the HACCP team reach into an agreement on the risk level? 5:20
@Simplyfoodea
3 жыл бұрын
experience and scientific research
@Shogun708
3 жыл бұрын
I like the video, but using a risk matrix with HACCP is a mistake. After all, a HACCP study is a HACCP study (hazard analysis) not a RACCP study (risk assessment). The risk matrix model is inappropriate, superfluous, confuses people and makes the study RACCP rather than HACCP. When assessing a hazard’s significance, it is either a hazard controlled adequately by pre-prequisite programs or it is a hazard which requires a CCP control. No risk assessment required (at least until we assess the CCP control measure’s likelihood of failure - a true risk assessment). Using this approach negates the need for a risk matrix and a risk assessment - instead allowing a simple hazard analysis process, which is the way HACCP was designed to operate.
@Simplyfoodea
3 жыл бұрын
thank you very much james elton, can you view the rest of the videos play list and give you your opinion at the last one . because i have already mentioned the ccp and the oprp and even monitoring for them.
@pablosebastiancariolo
Жыл бұрын
Esto es FMEA no es HACCP
@Simplyfoodea
Жыл бұрын
Hola Paplo, gracias por tu comentario, en realidad esta es una frase traducida. Mencioné cómo en el plan HACCP podemos crear una matriz de evaluación de riesgos para identificar la gravedad y probabilidad de los peligros.
@lawcch
2 ай бұрын
all your severity o=and likelihood evaluation scores system are too vague. Totally Meaningless.
@Simplyfoodea
2 ай бұрын
Thanks,So what's your proposal ?
@kasturimadasamy3985
Ай бұрын
Very very waste sir
@Simplyfoodea
Ай бұрын
Thank you for your comment, what you think is the best way to explain this topic, I prefer constructive criticism
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