Hazard Analysis Of Critical Control Points ( Haccp ) And...

of Good Manufacturing Practices (GMPs), Good Hygienic Practices (GHPs), Hazard Analysis of Critical Control Points (HACCP) and risk analysis are some important preventive highlighted by the literature(FAO, 2003; Kà ¤ferstein et al., 1997). 1. Good Manufacturing Practices(GMP) and Good Hygienic Practices(GHP) GMP refer to practices required in order to conform to the guidelines recommended by agencies that control authorization and licensing for manufacture and sale of food and food products. It relates to record keeping, qualifications, sanitation, cleanliness, equipment verification and process validation. These guidelines provide minimum requirements that a food product manufacturer must meet to assure that the products are of high quality and do not pose any risk to the consumer or the general public. GMP reduces the risk of food poisoning(Wilcock, Pun, Khanona, Aung, 2004). GHP are more focus on hygienic practices. Hygienic processing and handling of food is essential to prevent food contamination. To ensure this, the provision of hygienic awareness programs in necessary. These programs can enhance personal hygiene through teaching the public about how to prevent cross-contamination of cooked with raw food and how to properly cook and store food(Wilcock et al., 2004). 2. Hazard Analysis of Critical Control Points (HACCP) The Hazard Analysis Critical Control Point system is a more structured preventive approach. This system allows for systematic identification of riskyShow MoreRelatedEffect Of Food Safety Management Essay1675 Words   |  7 Pagesorganizations and industry (Motarjemi, 2000). Which the sharing of food sector experts developed ISO 22000 incorporates the principles of HACCP, and respond to the needs of key levels which various international food retailer syndicates develop in a single document (Frost, 2005). The prerequisite programmes are the major discrimination between ISO 22000 and HACCP. The system more flexible as a smaller number of CCPs introduced was made by the incorporation of prerequisite programmes in the ISO22000Read MoreFood Contamination Caused By Microorganisms1364 Words   |  6 PagesFood contamination Food can become unsafe to eat through chemical, physical and microbiological hazards. †¢ Physical hazards are caused by foreign matter which is not intended to be part of food and is capable of causing injury. †¢ Chemical hazards include naturally occurring toxins (such as alkaloids in potatoes), food contaminants (such as pesticides and fertilisers) and food additives (such as sodium propionate in bread). †¢ The majority of food borne illness is caused by microorganisms. PotentialRead MoreAn Overview Of Food Safety Essay1478 Words   |  6 Pageshuman consumption Safe Food is free from contaminants and risk and that does not cause injury or damage or disease of the human food in the long term or the short. Food Safety Management Food safety management is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. These elements include programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities, relationships, documents, recordsRead MoreHACCP and the Poultry Industry Essay1493 Words   |  6 Pagesfoodborne illness cases in the U.S., 66% are caused by bacteria, 25% by chemicals, 5% by viruses, and 4% by parasites (25). It is evident that food contamination poses a serious threat to consumers. It is for this reason that the Hazard Analysis and Critical Control Point (HACCP) system was developed and is being implemented in every country (Sandrou and Arvannitoyanis 266). This system provides a scientific approach to combating food contamination, has a broad range of applications, and is directly relatedRead MoreSafety in Meat and Poultry Production Essay493 Words   |  2 Pagesand poultry produ ction is of paramount importance. Contaminated meat or poultry products present health hazards to the consumers. Bacteria, viruses and parasites as well as chemical residues present in meat and poultry products present health hazards to consumers. It is important that anyone practicing sheep production to understand application of Hazard Analysis Critical Control Point (HACCP) in meat production as well as the chemical residues in meat that are of health significant. Sheep production Read MoreHazards Of Industrial Kitchens Vs. Street Food Vendors1405 Words   |  6 Pageshazards pertaining to industrial kitchens compared to street food vendors. The study conducts research on the significance of food safety checks and hazard control in industrial restaurants compared to the lack of food safety in the street food market. The issue of food safety is of global importance due to the increasing number of food borne illnesses, that are proved to damage one’s health or can also be fatal. Established hotels with industrial restaurants and professional restaurants, usuallyRead MoreFood Safety Management Systems9052 Words   |  37 Pagesto ensure the safety and wholesomeness of food during purchasing, receiving, storing, cooking, transporting, reheating and service. A Food safety Management Program is a program developed to control food safety problems and ensure that the food served is safe to eat. It is based upon the principles of HACCP. It involves looking at the food preparation and service operation step by step from the selection of ingredients right through to the service of the food to the customer. By carefully analyzingRead MoreAdvanced Food Hygiene2769 Words   |  12 PagesThe third is a critical analysis of when a food safety management procedure failed how corrective action was taken and communicated to ensure food safety in the future. The Food Hygiene (England) Regulations 2006 came into force in January 2006 and replace the 1995 regulations Food Safety and the Food safety temperature control regulations 1995. Due to the expansion of our hotel and the restaurant it became necessary to implement a full Hazard Analysis Critical Control Points (HACCP) procedure inRead MoreSwot Analysis : Chopped Nuts Essay1439 Words   |  6 Pagesshall comply with New Zealand regulatory requirements by implementing a Quality Management System (QMS) in accordance with ISO 9001 guidelines. Likewise, Chopped nuts is recommended to design and evaluate its processes using the Hazard Analysis and Critical Control Point (HACCP) framework to ensure the highest levels of food safety. 2. Government and Regulatory Requirements: Food processing activities such as the processing of nuts is primarily regulated by the Ministry of Primary Industries throughRead MoreSwot Analysis : Chopped Nuts Essay1524 Words   |  7 PagesSystem (QMS) in accordance with ISO 9001 guidelines outlined in the 2008 4th Edition ISO 9001 Quality Management System Requirements (ISO, 2008). Likewise, Chopped nuts is recommended to design and evaluate its processes using the Hazard Analysis and Critical Control Point (HACCP) framework to ensure the highest levels of food safety. 2. Government and Regulatory Requirements Food processing activities such as the processing of nuts is primarily regulated by the Ministry of Primary Industries through the