Importances of HACCP

The Importance of HACCP for the Food Industry

There are a number of reasons why, especially in the food industry, implementation of quality assurance systems, such as HACCP, is an issue of importance:

• Agricultural products are often perishable and subject to rapid decay due to physiological processes and microbiological contamination.
  
• Most agricultural products are harvested seasonally.
  
• Products are often heterogeneous with respect to desired quality parameters such as content of important components (e.g. sugars), size and colour. This kind variation is dependent on cultivar differences and seasonal variables, which can not be controlled.
  
• Primary production of agricultural products is performed by a large number of farms operating on a small scale.
  
• Despite the progress in medicine, food science and the technology of food production, Illness caused by foodborne pathogens continues to present a major problem in terms of both health and economic significance
  
• HACCP as an management tool can contribute to increase competitiveness of the Food Industry.
  

Retrived from:
http://www.umass.edu/ne165/haccp1998/ziggers.html

Food Recall

Food Recall is an effective method of removing or correcting consumer products that are in violation of laws adminstated by Food and Drug Adminstration (FDA). Recall is a voluntary action that takes place because manufacturers and distributors carry out their responsibilty to protect the public health and well-being from products that present a risk of injury or gross deception or are otherwise defective.

Recall can be undertaken voluntarily and at any time by manufacturers and distributors, or at request of the FDA. A request by the FDA that a frim recall a product is reserved for urgent situations and is to be directed to the frim that has primary responsibilty for the manufacture and marketing of the product that is to be recalled.

Food safety

Food is necessary to sustain and for us to enjoy life, however it can also be a medium for transmitting hazards and causing forborne disease and even death. Thus, food safety is very important to for everyone.

Food safety refers to when food is consumed; it should not contain contaminants at harmful level. It involves safety aspects form receiving, storage, production, transportation to consumption. Food safety is a shared responsibility which requires a multi-sectoral effort by governments, food industries and consumers.


Role of government:
~To establish a framework that promotes the delivery of safe food and provides adequate information to consumers.
~To ensures that up-to-date food legislation and properly enforced through inspection and testing programmes.
~To educates consumers on food-borne hazards and how to keep food safe.

Role of food industries:
~ offer safe food to public
~comply with government requirement~ food industry players adopt good agricultural and manufacturing practices to produce safe and wholesome food
~ educate employees on food safety, they also educate consumers in the safe use of products, be they raw, semi-processed or ready-to-eat food.

Role of consumer:
~ equipped yourself with knowledge of food safety risks and safe food practices
~ adopt to safe food handling and preparation practices to protect everyone


Foodborne diseases usually occur as a result of mishandling of food during preparations. Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. The microbes can be spread during the packaging process if the food products are not handled properly. Failure to cook or store the food properly can cause further contamination. Leaving food at danger zone (5 to 60°C) for more than 2 hours will result in proliferation of microrganism in the food which make it unsafe for consupmtion. Symptoms of foodborne illness vary but usually include gastrointestinal problems. Foodborne illness may be severe and life-threatening, especially in young children, older adults, pregnant women, and persons with weakened immune systems.


Knowing the consequences, it is very important for everyone to practice safe food practice. Below are some recommendation that we can follow to practice food safety.

Recommendations :

• Wash your hands thoroughly before and after handling any food.
  
• Wash your hands thoroughly after using the bathroom, changing diapers.
  
• Wash your hands after coming into contact with animals.
  
• Wash all cutting boards and utensils with hot water and soap after preparing each food item and prior to moving on to the next food item.
  
• Wear gloves or avoid preparation if your hands have any cuts or sores.
  
• Avoid cross-contaminating food items -- separate meat, poultry and seafood from other food and always wash hands, utensils and boards after coming into contact with these products.
  
• Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated thoroughly to at least 165 degrees Fahrenheit.
  
• Refrigerate promptly -- some items such as meat and poultry must be frozen if not to be used within 1-2 days. Leftovers should be refrigerated within two hours. Keep frozen foods in the freezer until they are ready to be thawed and cooked.
  
• Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with the seal broken, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.
  
• Prepare home-canned foods in nearly sterile conditions and with extreme caution. Home-canned food is the most common cause of botulism.

Retrieved from: http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm

References:
http://www.ava.gov.sg/NR/rdonlyres/5BC01CCC-890D-434F-B91C-A1A15E28A2BC/8849/Attach1_KeystoSaferFoodEng.PDF
http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/

Some example of hazard in food production.

Biological:
-Macrobiological - Flies & Cockroaches
-Microbiological - Bacterial, Fungus, Viruses, Microscopic Parasitic, Algae
-Pathogens are common to all foods, they originate in the gut of mammals and carried on food and by people and animals.

Physical:
-Glass, Wood, Stones, Sticks, Insects, Plastic, Jewellery
-Chemical
-Mycotoxins (example aflatoxins)
-Agricultural
-Heavy Metals
-Food Additives
-Sabotage

Preventives measures:How do we control these Pathogens?

Over time, Temperature, Nutrition, AcidityStaff TrainingPest ControlUsing HACCP

Pre-requisites?
The elements involved in building a HACCP food safety system (Pre-requisites)

Calibration - Equipment involved in food safety or quality, example - scales, coolrooms, freezers, cooking equipment that requires calibrating to achieve operating consistency.

Cleaning - A cleaning schedule must be developed and documented to reflect the company’s attitude towards cleanliness.

Approved Suppliers - An approved supplier programme must be implemented to achieve safe & consistent quality of raw materials being received at the premises. This means that to avoid purchasing possibly contaminated food, packaging, cleaning chemicals or ingredients we must use suppliers that meet our specifications and have an appropriate food safety system in place, if we choose not to use approved suppliers then we may be liable in the event of a food poisoning outbreak.

Training - All persons in the employ of your business that have an impact on food safety or quality must be trained, and this training must be documented.

GMP/GHP - (Good Manufacturing Practises / Good Hygiene Practises) All persons in the employ of your business must receive training in hygiene, cleaning and the approved method of carrying out tasks that may be a risk to product integrity e.g poor handling or contamination

Research retrieved from: http://www.haccpfoodsafety.net.au/