Food Safety Management - Report Example

HACCP REPORT Name University Course Date Abstract In the report, we will discuss it is basing on the results obtain in the first task. This will involve chronological identification of the fundamental principles of HACCP. The principles includes; conducting a hazard analysis, determination of the critical control point (CCPs) policy, establishment of the critical limits, establishment of monitoring procedures, establishment of corrective actions, establishment of verification procedures and establishment of documentation and record-keeping procedures. We will then narrow down to view the other food safety management program apart from HACCP. The comparison of both negative and positive implication of HACCP being essential will be an outline. Introduction Since the innovation of HACCP in the 1960s, it has emerged as the most important control measure in food safety. HACCP is the short form of Hazard Analysis and Critical Control Point. It a logical approach to food safety management that aids in the manufacturing process identify the potential hazard and establishes the lasting solution to the risk. Role played by microbial testing in HACCP Microbiological testing can contribute to a valuable function of HACCP program in validating HACCP system in proper working and trend profiles of the product, for our case, refrigerated hummus. On tracking this microbial data, plants can thus recognise when the production progression is conducted properly to hamper or verify the effort of control to ensure bacteria level is reduced. However, basing on the end product of microbial testing the results is slightly less useful Criteria for choosing certain points as critical control points in HACCP (Lowther, 2011). This indicates that the available data to consider bacterial level in the organism is thus not sufficient. Although the end products of bacteria testing can indicate its presence, it does not eliminate the peril of contamination. Criteria for choosing certain points as critical control points in HACCP The critical control point is defined in simple words as methodological steps at which control can be practical and is vital to eliminate or prevent a food safety hazard or just to minimise it to an acceptable level. Thus, serious risks such as those that can cause injury or illness should be addressed promptly. Accurate identification and establishment of CCPs is essential to control food safety hazards. One of the basic strategies of identifying of CCP is the usage of a CCP decision tree. Thus, the number of CCPs course depends on the complexity of the process and the scope of its study. It, therefore, should be determined via judgement and experience aided by the use of a decision tree (Marriott and Gravani, 2006). To effectively the HACCP decision tree, apply every hazard in each course. Thus, you will be prompted to answer the questions as outlined in the Codex Decision Tree or Campden BRI’s. For answering the questions asked on the decision tree, you should preserve them for future justifications. If you are sure of the response, assume the worst incidence until you find the solution. In case, CCPs are not identified, and then, you should re-examine the decision tree questions since it is sure of the food production and prerequisite to addressing all of the products. Establishing of critical limits Critical limits is a minimum or maximum figure in which a chemical, biological or physical restrictions must be measured at a CCP to reduce, prevent or eliminate the acceptable level of incidence of food safety hazard. Thus, a critical limit is used in determining between unsafe and safe circumstances at a CCP. However, this condition, the critical condition should not be mistaken with operation limits which are established for importance other than food. Critical limits thus should be based on factors such as time, physical dimensions, temperature, water, moisture, pH among others. For our case, since hummus is refrigerated, factors such as low temperature and absolute humidity is very essential to reduce the hazards accompanied. That implies that CCP thus should be scientifically based. Criteria for food safety and critical limits may be obtained from sources such as experimental results we obtained, literature survey, from expert’s point of view, and regulatory guidelines and standards. For example, preparing hummus. The course should be stipulated to ensure safe product production. Hazard analysis identified enteric pathogens in hummus are thus significant biological hazards. Besides, cooking is the step that can control the reduction of the number of enteric pathogens to a satisfactory level. To ensure this, accurate data ought to be provided to determine the pathogenic level in prepared hummus (Marriott and Gravani, 2006). Thus, the HACCP facility determines that producing a wide variety of cooked patties, internal patty temperature of about 1550 F should be upheld for 16 seconds as critical limits. Monitoring the critical limits Monitoring is a planned system of measurements or observation to assess if a CCP is under control and offer accurate and reliable record for future reference in verification. It dominantly serves three critical purposes. First, it establishes when there is a loss of control, and a deviation happens at a CCP, that is, not meeting or exceeding key point. Second, monitoring is essential to food management since it facilitates tracking of the operations. Third, it offers a written documentary for application in verifications. Unsafe results if the procedure is not well controlled, and a deviation occurs. Due to this consequences, thus monitoring course must be effective. Usually, monitoring should be systematic and continuous, that is possible with most chemical and physical methods. Responsibility for monitoring is essential for every CCP. A particular assignment thus relies on the complexity of monitoring, number of CCPs and control measures. All documents and records associated with monitoring thus should be signed and dated by the individual performing monitoring. If it is impossible monitoring frequency on a regular basis, monitoring frequency should be established, and procedures for monitoring should be dependable to designate that the CCP is under control. Monitoring procedure needs to be rapid due to they relate. Microbiological testing is thus active in monitoring due to their assured detection of the contaminants. Besides, chemical and physical measures can also be preferred due to the fact that they are rapid, and they ensure control of microbiological hazards. With certain foods, for example, hummus, there might be no alternative to microbiological testing (Morkis, 2010). However, the sample protocol should be considered to detect the pathogenic level. Error corrections HACCP system is designed to establish health hazard in food safety management, look for strategies to rectify or eliminate such hazards or reduce their occurrence. An essential determination of corrective action is to deter foods that can be harmful from reaching the users or consumers. Where the deviations are critical, corrective actions are vital to be taken. The corrective mechanism for food safety and management thus should include the following elements; first, the correct cause of compliance should be determined. Second, the disposition of non-compliant products should be determined. Lastly, the corrective action taken should be recorded for future verifications. The identified corrective actions should be specified and advanced in CCP and outlined in the HACCP plan (Cerf and Donnat, 2011). To ensure the effective and reliability of the plan, appropriate experts should be consulted to go through the HCCP plan and help in determining the disposal of non-compliant products. Establishing of verification procedures Verification is activities that establish the validity of the HACCP plan and the system operating under that plan. The major centre of the HACCP plan is to identify the hazard, critical limits, critical control points and proper verification processes. The first aspect of verification is an evaluation of the functionality of the HACCP system according to HACCP plan. An effective system of HACCP requires minimal testing of the end product since validated safeguard is constructed ate the beginning. The process is efficient to be implemented during the development period and implementation period of HACCP plan. Another aspect of verification is the actual validation of the HACCP plan in order determine that the plan is technically and scientifically engineered to counter the hazards. Information that require to be verified thus should include; scientific studies and experts’ advice and in-plant measurements, observations and evaluation. Thus, validation is conducted and documented by an HACCP team. This conduction usually do happens when there is an unexplained system failure, the occurrence of packaging change, a significant product or the recognition of a new hazard is noted (Mortimore and Wallace, 2001). It is essential to note that verification activities are carried out by individual, third party or even regulatory agencies. Thus, it is necessary for the team performing verification have ascertained technical expertise to perform the duty. Other prerequisite programs other than HACCP National Incident Management System (NIMS), provide an approach that unifies the incident management for example poisoning by use of Incident Command Structure. Development of rapid communication and profound incident notification is thus vital according to NASDA report. Advantages and disadvantages working as an HACCP team Advantages Facilities used are more efficient and with less probability of causing frauds and accidents to the team. The team can introduce food safety development of a newly introduced product. It optimises human resources and technical resources from guiding the critical activities. The system, HACCP is internationally recognised. The system do prevent company practices and politics from retrospective quality control to curb guarantee of quality. The system offers members training. The system is recommended by the World Health Organisation (WHO). The system complements to other management sources such as quality management system (Khandke and Mayes, 1998). Disadvantages It requires information even for a simple way of interpretation. It requires technical and detailed data and regular updating. It needs sincere efforts and engagement of all elements of the organisation. The system demands time availability. The system implicates a change in attitude (KUMAZAWA and KIMURA, 2011). Conclusion HACCP is an important aspect of food safety management. It has the outstanding principles which enable its accrued success. The principles includes: conducting a hazard analysis, determination of the critical control point (CCPs) principle, establishment of the critical limits, establishment of monitoring procedures, establishment of corrective actions, establishment of verification procedures and establishment of documentation and record-keeping procedures. Bibliography Cerf, O. and Donnat, E. (2011). Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?. Food Control, 22(12), pp.1839-1843. Khandke, S. and Mayes, T. (1998). HACCP implementation: a practical guide to the implementation of the HACCP plan. Food Control, 9(2-3), pp.103-109. KUMAZAWA, T. and KIMURA, I. (2011). IV-2. Integrated HACCP system for export of fishery products. NSUGAF, 77(1), p.109. Lavender, N. and Cavaiola, A. (2012). Impossible to please. Oakland, CA: New Harbinger Publications. Lowther, J. (2011). The Role Played by Computation in Understanding Hard Materials. Materials, 4(12), pp.1104-1116. Marriott, N. and Gravani, R. (2006). Principles of food sanitation. New York, N.Y.: Springer. Morkis, G. (2010). THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY. ZNTJ. Mortimore, S. and Wallace, C. (2001). HACCP. Oxford: Blackwell Science. Read More