Hazard analysis and critical control points (HACCP) system is the holistic procedures of preventing food from physical, chemical, and biological hazards. These procedures must be followed and obligated by the authorities such as food manufacturers, HACCP team and government auditing agencies. HACCP team is a group of four to six personnel that are responsible in the implementation, performance and enforcement of HACCP system in a food manufacturing company. They are trained in HACCP approach (Mortimore & Wallace, 2001). Usually, a company promotes a group of their expert and multi-disciplinary employees to join this group (Pun & Bhairo-Beekhoo, 2008). These procedures help the manufacturers or operators to ensure the foods are safe before being introduced to consumers or marketed worldwide. HACCP procedures are proven to be more effective and efficient system to monitor and manage the food hazard compared to conventional approach that focused only the inspection or test on the final product, without monitoring the whole processes. There are seven procedures of HACCP that are obligated to be followed. The procedures are conducting the hazard analysis, identifying the Critical Control Points (CCP), establishing Critical Limits, monitoring the Critical Control Points, establishing the corrective actions, verifying the processes and keeping record (refer to Figure 1 in Appendix 1).
The first procedure of HACCP system is the HACCP team conducts hazard analysis. Initially, they conduct hazard analysis by identifying the hazards that may contaminate the foods during the whole production processes. HACCP team starts this process by listing the human food pathogens, after that they conduct an evaluation of its production process, raw mate...
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...e management and HACCP team of the company review the assessment to ensure the effectiveness and stability of the performance of HACCP system.
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Mortimore, S. & Wallace. C. (2001). HACCP. Oxford, UK: Blackwell Science.
Mortimore, S. (2001). How to make HACCP really work in practice, Journal of Food Control, 12, 209-215.
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Pun, K.F. & Bhairo-Beekho, P. (2008). A 14-step strategy of HACCP system implementation in snack food manufacturing, The Journal of the Association of Professional Engineers of Trinidad and Tobago, 37 (1), 48-59.
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
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16) It is possible for foodborne illness to erupt in developed country due to improper handling and importation of food. There has been recent E.coli outbreak in developed countries like U.S (2006) and Germany (2011). However, the public health community is well prepared to respond to such
Anderson, Arnold, and Mary Jean Bowman. “Methods of Controlling Food Consumption.” Nutrition and Food Supply. January 1943. 128. JSTOR. Web. 25 March 2014.
Tauxe, Robert . "Food Safety and Irradiation: Protecting the Public from Foodborne Infections." Emerging Infectious Diseases 7.3 (2001): 516-521. Print.
In LK Mahan et al., eds., Krause's Food and the Nutrition Care Process, 13th ed., pp.
The nature of the product is such that it must be handled under strict conditions. The core product which is crab meat must be stored and processed under sanitary conditions and strict HACCP standards must be adhered to.
The public becomes anxious about the food safety for some frequently occurred agriculture products’ safety accidents in recent years. To minimize the hidden danger of
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The purpose of a HIRA is for legislative compliance, sustain a productive workflow, reduce excess financial implications from injuries causing loss of production time, employing correctly and the appropriate allocation of occupational individuals in accordance to their skills and educating all employees or involved parties on occupational health and safety (Schoeman and van den Heever, 2014; TUC, 2008; Brandsæter, 2002).
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
If all of the four steps are followed accordingly, a person can decrease their chances of obtaining a food borne illness and even something as simple as a common cold. Eating is something that we do multiple times a day, it is very important that we take these steps very seriously because we may not just be harming only ourselves but others as well. As individuals we must do our part by ensuring that we properly handle and prepare our meals. It is also important that departments like the FDA and USDA do their part in the process as well. If our food is regulated and monitored and we do our part, there is a very good chance that we can avoid getting sick and live healthier lives.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
A hazard is a potential damage, adverse health or harm that may effects something or someone at any conditions. Other than that, the risk may be high or low, that somebody could be harmed depending on the hazards. Risk assessment is a practice that helps to improve higher quality of the develop process and manufacturing process. It is also a step to examine the failure modes of the product in order to achieve higher standard of safety and product reliability. Unfortunately, it is common that a product safety risk assessments are not undertaken, or not carried out effectively by manufacturer. Mostly an unsafe and unreliable product was produced and launched on to the market. Thus, the safety problems are mostly identified after an accident happened or after manufacturing problems arisen. In order to prevent risk, a person should take enough precautions or should do more to prevent them because as a user should be protected from harm that usually caused by a failure for whom did not take reasonable control measures.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...