HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.
It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.
Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.
Who is HACCP applicable to?
HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:
What are the immediate benefits of approval?
- Farms, fisheries and dairies
- Processors of meats, fish and feed
- Manufacturers of bread and cereals, beverages, canned and frozen food
- Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
- Manufacturers of prescription and non-prescription drugs and remedies
- Improved food safety
- Increased business awareness of food risks
- Greater product and raw ingredient traceability
- Increased buyer and consumer confidence
- Consistency in inspection criteria
- Promotion of internal review of processes
- Supports business leadership through the direction of resources to safety critical elements of the process
- Compliance with food law
- Reduction in complaints
- Reduced risk of negative publicity
- Improved responsiveness to problems through devised corrective action
For more info about the HACCP see also: http://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable The five key principles of food hygiene, according to WHO, are:
- Prevent contaminating food with pathogens spreading from people, pets, and pests.
- Separate raw and cooked foods to prevent contaminating the cooked foods.
- Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
- Store food at the proper temperature.
- Do use safe water and cooked materials.
Source/for more info see: http://en.wikipedia.org/wiki/Food_safety