1. MANAGEMENT OF FOOD SAFETY BASED ON APPLYING HACCP
Abdolghafour Badpa, Saghir Ahmad
Department of Post Harvest Engineering Technology, Faculty of Agricultural science
Aligarh Muslim University, Aligarh, , India,
Abstract
Logic sequence for application of HACCP
In recent years consumers have importance emphasis on food safety and food free from diseases such as heart disease or cancer. In food safety should prevent of hazards in foods such as physical, biological and chemical hazard. A HACCP program can be implemented for control of physical, biological, and chemical risks throughout operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products. HACCP has the most important to bring the safety plan successful. Hazard is bringing risk if it crossing the limit of critical controlled point. Hazard has been different tieted in relation to free safety and food quality. It is associated with its producing and its intended use. HACCP is a system which identified, evaluates and control hazard which are significant for food safety. HACCP examine every step in food operation, identifying specific hazard as well as implementing effective control measures and verification procedures. Hazard Analysis Critical Control Point is not a zero risk system, it’s designed to minimize the risk and as such risk management tool. Hazard Analysis and Critical Control Point, It is a preventive approach implemented by industry to control food safety hazards. Using HACCP principles during inspections will help to assist you in evaluating the effectiveness of food safety management systems implemented by industry.
Introduction
Food quality and safety first basic vocabulary related to food safety and then review the existing safety and quality assurance and management systems focusing on the relationship between them..
Food safety is the most important feature of food quality in to insure consumers that the foods they purchase meet their expectations as regards safety.
Management should hold the key to deliver food hygiene training and performance of hygienic practices recommended.
That is requirement for food process adopts a risk approach to food safety, found of the Hazard Analysis Critical Control Point (HACCP) system.
The basic principle underlying the HACCP system is that it is possible to identify potential hazards and faulty practices at an early stage in a food operation.
Food Safety Management System has certain key elements such Good Practices (PRPs), Hazard Analysis (HACCP), Management Element, Statutory and regulatory requirements and Communication.
The Food Safety Management programs that SAI Global can audit and verify include HACCP, FSSC 22000, ISO Food Safety Management, Global Food Safety Initiative (GFSI) and others. .
Basic Requirent for HACCP system
 Analysis
Biological Chemical Physical Quality
Food Safety Management
Raw material Storage Preparation Processing
Consumer Distribution Packaging
Food Safety Management System (FSMS)” means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.
The Food Safety Act 1990 applies to all stages of the food chain and enables the introduction of regulations.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food born illness.
Food Safety Management System has certain key elements such Good Practices (PRPs), Hazard Analysis (HACCP), Management Element, Statutory and regulatory requirements and Communication.
The Food Safety Management programs that SAI Global (publicly listed risk management standards compliance) can audit and verify include HACCP, FSSC 22000, ISO Food Safety Management, Global Food Safety Initiative (GFSI) and others.
HACCP plan principles
Food safety and customer satisfaction
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