The Hazard Analysis & Critical Control Points (HACCP) system as a routine component of a food company’s food safety program and its limitations upon implementation is explored.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
Food safety practices are discussed from from the traditional foundations of human morality and ethics.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Processors should conduct an audit of the water and plumbing systems.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
Prerequisite programs are absolutely essential for ensuring food safety, as they form the base of a food safety program.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Monitoring water activity is a Critical Control Point for many food industry operations.
Each quality program can be difficult to integrate and implement given limited staff and budget.