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Hazard Analysis and Critical Control Point (HACCP) Protocols in Cosmetic Microbiology
Published in Philip A. Geis, Cosmetic Microbiology, 2020
Laura M. Clemens, Harry L. Schubert
The ultimate benefit of implementing HAACP is monetary because the program serves as a primary means to avoid microbiological contamination problems that can bring a business to a screeching halt. The cost of a product contamination can be extreme and run well into tens of millions of dollars. Brands have been lost, images tarnished, and manufacturing locations closed as results of product contamination incidents. Potential cost elements include product loss, scrapping costs, and loss of production during the plant operations organization attempts to recover.
Introductory Remarks
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
One of the most important procedures that help reduce or prevent post-harvest contamination of food products is the hazard analysis and critical control point (HACCP) system. Representing a systematic approach to the identification, evaluation, and control of food safety hazards (from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product), HACCP incorporates seven principles: (1) conduct a hazard analysis, (2) identify the critical control points (CCP), (3) establish critical limits, (4) establish monitoring procedures, (5) establish corrective actions, (6) establish verification procedures, and (7) establish record-keeping and documentation procedures. Since its introduction in the 1990s, HACCP has contributed greatly to the reduction of foodborne illnesses throughout the world [30].
Meat and Policy
Published in Joyce D’Silva, John Webster, The Meat Crisis, 2017
Within the food industry, there is clear recognition of the dangers posed by meat. Reputations can be damaged, and sales hit. The policy framework within which most work is Hazards Analysis Critical Control Point (HACCP), first developed from the 1950s to prevent food poisoning in food for US astronauts (who can hardly get to a local hospital) (US FDA, 2015). HACCP encourages management and workers to identify where the most likely source of risk lies and to focus on prevention there. It is a tool for cleaning up rather than stopping supply chains. Some food companies have seen the market opportunities in meat reduction, not just its cleanup. Since the 1990s there has been a rise and now explosion of plant-based processed food products, with a rush of technical innovation today. Some giant food companies now recognize the ecological impact of their supply chains.
Heavy metals in milk: global prevalence and health risk assessment
Published in Toxin Reviews, 2019
Amir Ismail, Muhammad Riaz, Saeed Akhtar, Joseph E. Goodwill, Jin Sun
Consumption of milk and milk products is expected to rise in the coming years. The driving factors in the elevated rates of processed milk and milk products are modern living style, urbanization, increased purchasing capacity, and more availability of information regarding the nutritional significance of milk. The removal of toxic metals from milk and milk products although seems indispensable but may not be achieved completely even in developed countries. However, the implantation of food laws in their true letter and spirit at every stage of milk handling and processing may lead to control of heavy metals under permissible limits. Every country should establish food authorities to regulate and monitor the prevalence of toxic metals in milk and its products. Animal feed, drinking water, and the use of hormones and antibiotics in dairy animals are needed to be strictly monitored to control the level of toxic chemicals in milk and its products. Milk processing units should be under strict observation, the condition of instruments and utensils involved in milk handling and processing should be up to mark to control the contamination of metals in processed milk. Food safety laws such as HACCP, Good Manufacturing Practices and Food Safety Management System should be made mandatory for every milk processing unit. Farmers and milkmen should be educated regarding the safety of animal feed, its impact on the quality of milk and the ways to safely handle milk and milking animals. Further research is needed to sort out commercially implementable and safe methods for the decontamination of heavy metals in milk and milk products.
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
However, if a foodborne illness outbreak does occur, Congress delegated authority to the Commissioner of the FDA to recall any food that will cause adverse health issues to the public.105 The FDA’s FSMA emergency response goal is to enhance the preparedness of the agriculture and food system by:(a) conducting vulnerability assessments of the agriculture and food system; (b) mitigating vulnerabilities of the system; (c) improving communication and training relating to the system; (d) developing and conducting exercises to test decontamination and disposal plans; (e) developing modeling tools to improve event consequence assessment and decision support; and (f) preparing risk communication tools and enhancing public awareness through outreach.106HACCP and the Seafood Hazard Analysis Critical Control Points Program, the Juice Hazard Analysis Critical Control Points Program, and the Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers of the FDA, regulate seafood, juice, and low-acid canned food facilities.107
Brain polar phenol content, behavioural and neurochemical effects of Corinthian currant in a rotenone rat model of Parkinson’s disease
Published in Nutritional Neuroscience, 2023
Eleni Fanarioti, Martha Tsarouchi, Paraskevi B. Vasilakopoulou, Antonia Chiou, Michael Karvelas, Vaios T. Karathanos, Catherine R. Dermon
High quality of sun-dried Corinthian currants (Vitis vinifera L. var Apyrena), namely Vostizza currant [12], that hold a protected designation of origin (PDO) name, were provided from the Agricultural Cooperatives’ Union of Aeghion, Greece. The currant was processed and stored according to the principles of hazard analysis critical control point (HACCP) and routinely underwent quality control, including physical, chemical and microbiological parameters.