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Certifications for Phytodrug Industry
Published in Amritpal Singh Saroya, Contemporary Phytomedicines, 2017
Hazard Analysis Critical Control Point (HACCP) Certification is a prevention system that helps in analyzing food processes and determining its possible hazards (physical, chemical, and biological). Hazard Analysis Critical Control Point certification is applicable to Food, Herbal, and Agriculture Industry. As far as the herbal or phytodrug industry is concerned, HACCP is applicable to manufacturers of prescription and non-prescription drugs and remedies.
Food Irradiation: Microbiological, Nutritional, and Functional Assessment
Published in Michael Pöschl, Leo M. L. Nollet, Radionuclide Concentrations in Food and the Environment, 2006
Paula Pinto, Sandra Cabo Verde, Maria João Trigo, Antonieta Santana, Maria Luísa Botelho
Safeguarding after treatment is the other critical control point to ensure the integrity of the system. The objective is to address those risks that are not addressed by the actual irradiation procedure. This includes segregating the commodity after treatment to ensure that untreated commodity is not labeled as treated and commingled with treated product. In addition, the commodity must be packaged, held, and shipped in such a manner as to minimize the risks after treatment.
Hazard analysis and critical control point (HACCP) protocols in cosmetic microbiology
Published in Philip A. Geis, Cosmetic Microbiology, 2006
Laura M. Goolsby, Harry L. Schubert
All areas must be in microbiological control to sustain the integrity of the system and prevent microbial contamination. Identifying the hazards and determining the critical control points in order to manage the hazards will be the focus areas of this chapter. A critical control point can be described as any point at which a production control can be applied to minimize, eliminate, or control a hazard. For successful implementation of a HACCP program, operational involvement is key and the program must be integrated among all operations. The seven basic steps to implementation of a HACCP program are: Conduct an assessment to determine hazards and identify preventative measures to minimize or eliminate each hazard.Identify all critical control points.Establish critical limits for each control point.Establish an ongoing monitoring program.Establish corrective action when a critical control point is outside predetermined limits.Establish a documentation system.Establish an ongoing system to re-evaluate the program and/or verify control.
An extensive review of experimental ochratoxicosis in poultry: II. Hemato-biochemical and immunological alterations along with other health issues
Published in Toxin Reviews, 2021
From this series of two review articles, it can be clearly attributed that presence of ochratoxin A (OTA) in poultry feed adversely affects the growth and performance of birds and once OTA enters the body it deteriorates/disturbs the functioning of each and every organ of the body. To avoid its adverse effects certain prevention strategies should be adapted so that OTA cannot enter into the food chain and it will be possible only if we adopt Hazard analysis critical control point (HACCP) system in our fields to check the food product at each and every step right from the cultivation of its crops up to the finalization of the product in the form of harvesting and further storage if and/or when required.
Ensuring quality and integrity of vaccines throughout the cold chain: the role of temperature monitoring
Published in Expert Review of Vaccines, 2022
Following manufacture, vaccines typically reach end users through a highly complex cold chain operation. A salient feature of these operations is the number of ‘touchpoints’ or process and service exchanges between organizations and responsible individuals [11]. Touchpoints present substantial risks for improper handling during these exchanges. Due to the potential of abuse at these junctures, a touchpoint is typically defined as a ‘critical control point’ at which controls, and checks can be applied to prevent or reduce a hazard or risk to an acceptable or critical level [12].
If It’s Not Broken, Don’t Fix It: A Call to Amend the Definitions Provided by the Food and Drug Administration to Include the Newly Developed Meal-Kit Delivery Industry
Published in Journal of Legal Medicine, 2018
Section II discusses the history of the FDA’s food safety laws and how it developed per the food service industry’s advancements. This section will also discuss the U.S. Department of Agriculture Food Safety and Inspection Service’s (FSIS) regulations in place. Further, this section will go on to explain the history of current regulations and legislation, such as the Hazard Analysis & Critical Control Point (HACCP) and the FDA Food Safety Modernization Act (FSMA).