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.
Works Cited
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Loken, J. K. (1995). The HACCP food safety manual. NY, USA: John Wiley & Sons
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.
New Zealand Food Safety Authority. (2003). An introduction of HACCP. New Zealand.
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.
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In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Most people do not spend their days wondering where their next meal is going to come from, but as the economic situation gets worse and jobs get harder to find it is becoming an every occurring issue in the United States today. Not only will some of us have to worry about with what money will we buy our food, but now we will all start having to worry about where our food is coming from and is it safe for us to consume. We are moving toward a safer tomorrow every day by regulating certain parts of our food supply system. No matter how long it takes, it is clear that there is always opportunity for improvement in making our Nation healthier and safer.
As we completed the HCAP Self-Study, we assigned specific faculty to review the information on the TSU website. Please note, the reviewers will look at what we included in the Self-Study and compare it with what is on the University’s website. So, if you find that the information in the Self-Study is incorrect, keep in mind, we got it from the website. Therefore, for the purpose of consistency, I would suggest that we leave it “as is”.
Shah, Anup . " Is GE Food Safe?. " - Global Issues. N.p., 20 Jan. 2002. Web.
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.
Kushner, Jason, ed. "Fast Food and Obesity Epidemic."Nutra Legacy. Nutralegacy.com , 12 Nov 2008. Web. 16 Jan 2014. .
"U.S. Food System Facts Sheet." Center for Sustainable Systems . The University of Michigan , 2010. Web. 29 Nov. 2011. .
...e management of HACPL considers the proposals/Suggestions of its staff up to an excellent extent. It appreciates the staff during this regard through financial or Non-financial advantages. Management of HACPL place nice stress on making Associate in Nursing and maintaining an enterprise setting within the company that maximizes the interest and motivations of its staff that is incredibly very important to reinforce labour productivity and potency.
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Food Preservatives are added to food to reduce the decomposition period. Although some food preservatives are naturally found in some of Earths fruits, vegetables, and beans, many food preservatives are man-made chemicals and toxins to extend the life of food to an unnatural level. MedX India researched on how “Substances that are added to food items in order to inhibit, retard, or arres...
Food safety culture is at a record-breaking high , new and developing dangers to the sustenance supply are being perceived , and customers are eating an ever increasing number of dinners arranged outside of the home (Jespersen , 2012 ) . For food safety to succeed in an organization , the most important element is management commitment (Wilson and Worosz , 2014 ) . Commitment to specific areas is a defining element of a company's culture , particularly orienting and training the employees regardless of their educational attainment . Shifting commitments will change a company's culture (YamagucHi , 2014 ) . One of the ways to influence change is through organizational responsibilities , along with the inherent metrics to measure success . So
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.