Hazard Analysis and Critical Control Point Essay examples -- Food Safe

Increasing awareness and concerns of consumers regarding food safety and quality, forced umpteen food industries to enhance their products safety and quality by implementing quality pledge and safety management administrations.In response to consumer pressure, many industries adopted risk of infection analysis and critical control point (HACCP) system because it is well know preventative, cost effective system if implemented effectively, as well as it is required by law.HACCP sack be identified as a systematic scheme to identify, evaluate and control the hazards. It can be use to many types of products and processes from primary production to consumption (From farm to fork).However, before a HACCP system is carry out, some basic procedures need to be in place which is essential for food safety and it include factors to control knifelike materials ,personal hygiene and training ,operational control, waste management, good laboratory practice ,traceability and sequester proced ures.All of the above menti angiotensin-converting enzymed procedures can be under Prerequisite programmes (PRPs) call which was first described by WHO. (Wareing, 2010)Moreover, in order to maintain and potence the HACCP system, quality management system should be integrated such as ISO 9000.ISO 9000 sires of standards are requirements that must be addressed by apiece alliance to meet product specification and customer demands every time and on time. (6)Regular management review of problems and customer complaints besides the records and corrective perform is undertaken by ISO 9000 quality systems. In fact, the majority of larger food companies hold up a consumer service section and technical one in stoop to handle consumer safety and quality issue as well as communication with the competent authoritie... ...s the radio frequency identification systems (RFID) where the selective information can be read by a radio frequency link. (FSA, 2002)Moreover, at heart EUs laws each animal must be tagged with certain information like their origin, the date for slaughtering, and after that stamp them with the abattoir traceability code. (EU ,2007)Overall, traceability system is considered one of the pre-requisite programmes and without such programmes in place, HACCP system will be ineffective. In addition, traceability system is a legislative requirement in which require on each pack a special batch code to aid in product recalls in case of detecting any problem and withdrawal method it from the market before reaching the consumer hand and to facilitate international avocation ,thus protecting both consumer health and reputation of the food industry .References