HACCP - ITS NEED AND PRACTICES

DevOps and Its Practices

Private Sector Systems for Providing Quality Assurance: From “Good Practices” to HACCP to Total Quality Management

In recent years, there has been a marked evolution in private sector approaches to managing product quality. The food industry has been moving away from the traditional, largely reactive approach, focusing on end-product testing and “fire-fighting” to deal with quality problems, to a total quality approach emphasizing prevention and involvement of all personnel in providing customer satisfactio...

HACCP: Industry versus Government

Few initiatives in the recent history of food safety regulation have approached the significance of the Hazard Analysis and Critical Control Point (HACCP) system. The HACCP concept is simple; it is a systematic, proactive approach to preventing food safety hazards by focusing resources at those points at which food safety hazards can be controlled, an alternative to generally reactive end-produ...

HACCP in the chocolate industry

Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and...

Food Safety and HACCP in Schools

There is rising concern for food safety as it relates to all phases of food production and preparation from “farm to fork." The growing importance of food safety in schools is evident with the recent adoption of the following food safety position statement by the American School Food Service Association (ASFSA, 2002): “ASFSA will initiate and support collaborative efforts to ensure that schools...