Controlling Food Safety Using the HACCP Approach and Prerequisite Programs
نویسنده
چکیده
Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, and Hazard Analysis Critical Control Points (HACCP) programs. HACCP programs specifically reduce food safety risks, while GMPs and sanitation are “prerequisite” programs to the HACCP approach (Figure 1).
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