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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.
Computer-Integrated Manufacturing in the Food Industry
Published in Gauri S. Mittal, Computerized Control Systems in the Food Industry, 2018
Of most concern is the microbial quality of the food, because microbiologically spoiled foods are health concerns. Much effort has been devoted toward increasing the microbial quality of foods, and this has been achieved to some extent by means of software tools described in Section III.a. A qualitative approach that has gained much popularity lately is the HACCP methodology. HACCP (Hazard Analysis of Critical Control Points) is a preventive and systematic approach toward quality management of food manufacturing processes. It encompasses the identification of hazards associated with the production, the distribution, and the particular use of each food product, and the assessment of their severity and risk by well-documented and verifiable means. It also prescribes the determination of the actions that must be performed to control identified hazards at critical control points (CCPs), the monitoring of the criteria that indicate whether the CCPs are under control, the preparation of corrective actions if control is lost, and final verification to ensure that the HACCP system is efficient [39]. The HACCP procedure is compulsory in the new Food Hygiene Directive of the European Union (93/43/EEC).
Food Packaging
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Hazard Analysis and Critical Control Points (HACCP) is a preventative systematic 7-step approach for ensuring the safety of foods. The HACCP concept can be applied to the manufacture and application of food packaging in order to first identify potential biological, chemical, and physical hazards and then define the corresponding appropriate control measures to eliminate or reduce the hazard to an acceptable level (Blakistone and Chen, 2009). Several packaging-related hazards to food besides food-package interactions can exist and, therefore, should be considered in the application of the HACCP system (Table 14.22).
Water safety plans for water supply utilities in China, Cuba, France, Morocco and Spain: costs, benefits, and enabling environment elements
Published in Urban Water Journal, 2019
G. Kayser, J.F. Loret, K. Setty, C. Blaudin De Thé, J. Martin, C. Puigdomenech, J. Bartram
To reduce the risk of drinking water contamination and improve water safety management from catchment to consumer, the World Health Organization (WHO) recommends WSPs as a tool for drinking water suppliers to identify risks, improve barriers to contamination, and implement management and operational controls (WHO 2005). They have been implemented across all world regions (WHO/IWA 2017; Baum, Bartram, and Hrudey 2016; Baum et al. 2015; Dyck, Exner, and Kramer 2007). These programs have three main components: identify control measures to reduce or eliminate hazards; monitor operations to ensure that barriers in the water system are functioning effectively and efficiently; and develop management plans for system failures or hazardous events (WHO 2011). WSPs typically include five steps and stages: preparation, system assessment, monitoring, management and communication, and feedback and improvement (Bartram et al. 2009). The steps in the WSP are based upon the Hazard Analysis and Critical Control Point (HACCP) principles used in the food manufacturing industry, tailored to drinking water utilities (WHO 2005). Guidance exists for WSP implementation in large and small water supply systems: a practical step-by-step guide to implementation (Bartram et al. 2009), a field guide for WSPs in small communities (WHO 2014b), a WSP training package (WHO/IWA 2012), a quality assurance tool (WHO/IWA 2013), a web-based water safety portal (WHO, 2018), and an auditing guide (WHO, 2015).
Environmental benefits from water reuse combined with managed aquifer recharge in the Flemish dunes (Belgium)
Published in International Journal of Water Resources Development, 2021
Emmanuel Van Houtte, Johan Verbauwhede
This concept necessitates rigorous and preventive hygienic safety management, and hazard analysis and critical control points (HACCP) offered the perfect framework for this purpose. The critical control points in the cycle were pointed out, and a specific monitoring strategy was developed for them (Dewettinck et al., 2001). The whole of this HACCP approach, and a concept based on multiple barriers, guaranteed safe water reuse from start-up. A Water Safety Plan was implemented later.