China
Africa
Explore chapters and articles related to this topic
Safety of Transport, Storage and Food Economy:
Published in Andrzej Szymonik, Robert Stanisławski, Supply Chain Security, 2023
Andrzej Szymonik, Robert Stanisławski
Ensuring food safety is related to implementing food safety management systems, such as the principles of Good Hygienic Practice (GHP), Good Manufacturing Practice (GMP) and the HACCP system. It is a legal requirement defined, inter alia, in (HACCAP, 2020): the Act of August 25, 2006 on Food and Nutrition Safety, Regulation of the European Parliament and of the Council No. 178/2002 of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food security. In the light of the latter regulation, all food operators, regardless of the size and profile of their operations, are required to have an implemented and functioning HACCP system from January 1, 2006. Hazard Analysis and Critical Control Points (HACCP) is a food safety management tool and a universal method of systematic assessment of the possibility of hazards and determining the methods of their elimination during food production.
Management of Microbiological Hazards in the Food Processing Industries
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
HACCP is relevant in order to ensure the safety of foodstuff. Management commitment is a key factor for a successful program and teamwork approach with full of qualified workers should be utilized for execution of a program work. HACCP is a popular science-based system for maintenance of cost-effective ongoing food safety program. All the stages which are involved in production of food and preparation can be evaluated properly and stages which are essential for safety of food products must be rectified systematically. By implementing HACCP, every stage which is involved in the production of food and preparation can be assessed systematically and all stages are crucial in terms of products safety are rectified systematically (Gaze, 2009). HACCP is primarily implemented for monitoring of food safety and give focus on identification and management of risks in food chains (the “farm-to-fork,” or “plow-to-plate” approach) (Mortimore, 2000; Humphrey and Memedovic, 2006). Thus, identification, and reduction of potential hazards is the actual objective of the risk management.
Food-Grade Lubricants
Published in Leslie R. Rudnick, Synthetics, Mineral Oils, and Bio-Based Lubricants, 2020
Sarah C. Krol, Brad Lampe, Clifton J. McLellan, Leslie R. Rudnick
An effective HACCP system focuses on prevention, resulting in the elimination or reduction of potential hazards that can adversely impact food safety. Under HACCP, food processors must identify and manage critical control points (CCPs), or points at which measures can be implemented to prevent, eliminate, or reduce hazards. Health authorities and food safety agencies in countries throughout the world have adopted HACCP principles into their regulatory requirements for safe food production. While International Food Safety (IFS) guidelines such as Codex standards and hygiene principles have long been firmly grounded in HACCP, newer food safety initiatives including those driven largely by retailers are placing a renewed emphasis on HACCP. As HACCP analysis applies to machinery, facility operators typically identify exposed lubrication points as potential CCPs and mitigate the cross contamination risk identified by using approved food-grade lubricants.
Risk factors for food poisoning among self-catering university students
Published in International Journal of Environmental Health Research, 2022
France Ncube, Artwell Kanda, Desmond Muzeketwa, Victoria Chiripamberi, M’Cleans Madondo
A report by the World Health Organization highlighted that worldwide 18 million Disability Adjusted Life Years (DALYs) were related to foodborne diarrhoeal disease agents, especially non-typhoidal Salmonella enterica and enteropathogenic Escherichia coli (WHO 2015). Research evidence shows that suboptimal food hygiene practices contribute to microbiological food contamination (Soares et al. 2012), which may lead to bacterial food poisoning (Clayton et al. 2002; McIntyre et al. 2013). Bacterial foodborne pathogens commonly implicated in food poisoning outbreaks are Salmonella species, Bacillus cereus (B. cereus), Staphylococcus aureus, Clostridium species, Campylobacterjejuni, and Listeria monocytogenes (L. monocytogenes) (Coastalunga and Tondo 2002; Todd et al. 2007; Osimani et al. 2016; Osimani and Clementi 2016a, 2016b; Osimani et al. 2018). Some foodborne diseases transmitted by some of these pathogens are campylobacteriosis, listeriosis, and salmonellosis (Osimani et al. 2016; Osimani and Clementi 2016b; Osimani et al. 2018). Proper food hygiene practices can reduce cross-contamination and prevent foodborne illnesses (Soares et al. 2012; Shuvo 2018; Osimani et al. 2018). The identification and continual improvement of food hygiene inadequacies are an issue of global concern shown by the scope and requirements of various international initiatives such as the Hazard Analysis Critical Control Point (HACCP) system, ISO 9001, ISO 22000, the World Health Organisation’s Strategic Plan on Food Safety (2013–2022), and the Sustainable Development Goal number 3. For example, HACCP is a preventive food safety system that requires organisations to identify, evaluate, reduce, control, or eliminate food safety hazards, and provide and maintain relevant documented evidence that the system is functional.