Analysis of Food Safety - Essay Example

Food Safety and Management Introduction As one of the basic requirements of life, food is something human beings use and handle on a daily basis. Being something that is ingested directly into the stomach, food safety should be the number one priority for all individuals. It is a worldwide concern that not only affects consumer markets but also growers and producers (Seng, 2009, p.78). While most of the time food handlers exercise cleanliness, major instances of illness and poisoning arising from mishandled food have been on the rise. It is therefore mandatory that extreme measures of cleanliness are taken in order to reduce cases of illnesses and food poisoning. A food safety and management approach such as that provided by Hazard Analysis and Critical Control points gives a useful outline of how people can adequately handle food to ensure complete safety and maximize on security options. As outlined, the HACCP is a system used by several countries worldwide to ensure the safety of food. Rather than inspect already processed foods, HACCP uses pharmaceutical methods to inspect the physical, chemical and biological propertied of the ingredients placed in various foods. Here in the United Kingdom, the HACCP is regulated by the FDA and UKDA. Foods usually inspected include, milk, meat products, juice, canned foods and other than food, cosmetics and pharmaceuticals (Manning, Baines & Chadd, 2006, p.618). This system was first established in 1960 after the Second World War when it was discovered that food poisoning was one of the major causes of infection and death among army soldiers. The Soviet Union established a system that would be able to easily detect threats and harmful substances in food. The United Kingdom is what later established the HACCP using more advanced and thorough technology. This food safety system was further boosted when Britain sought to fully analyze and preserve food that would be used by space explorers from NASA. Though ISO certified, the HACCAP system still stands by a number of guidelines which it uses to enhance efficiency and effectiveness. The first principle includes conducting an analysis or investigation that determines whether hazards are present within any food item (FDA, 2007, par.3). Through such procedures, the HACCP is able to identify harmful substances and determine proper safety and preventative measures to manage the danger. These dangers include any physical or chemical propertied within the food substance that may hold any risk to human health. The second principle includes, discovering vital control points that may assist in eliminating any form of hazards within food. These points include positions or certain methods that may be utilized by using various control measures to get rid of or decrease any form of danger within food meant for public usage (FDA, 2007, par.10). This particular principle is often referred to as CCP. The third principle includes realizing vital limits for every control point discovered. At this point, experts look for the highest and lowest points at which the physical or chemical control points can be exploited to make the security measure a success. When already established, these points are adequately used by the relevant authorities to release safe and healthy food into the consumer market. The fourth principle is ensuring that the prerequisites used for determining the various high and low control points are correct and accurate. At every stage of reducing or eliminating harmful substances within a food product, measures should be placed that ensure nothing goes wrong that may compromise the quality and safety of the food item being handled. In the United Kingdom, federal regulations from the FSIS body require that every step taken in enduring food safety is properly examined and further to that tabulated and included in the security plan of each HACCP system. This principle is critical in ensuring the credibility of the HACCP system. The fifth principle within the HACCP plan is to ensure that proper measures are taken and put in place when it seems that any error or digression has occurred during the verification process. As mentioned, federal ruled play an important part of the HACCP plan and any food safety process therefore this particular principle ensures that should a critical point be deviated from, necessary corrective measures are put in place to counter any negative effect (Fontannaz, 2010, par.2). These measures are to ultimately ensure that no hazard accidentally makes its way into food products indented for the consumer market through any form of negligence or inattention (Fontannaz, 2010, par.1). Failure to this, it may not only ensure a terrible case of public poisoning but decline in integrity of the system and the ability of the government to ensure the health of its citizens. The sixth principle is one to ensure that the HACCP structure ultimately functions as intended. This federal process is carried out externally to examine whether all safety plans and regulations laid out are properly followed, failure to which may result in closure of the plant. As every food safety plant comes up with their own HACCP plan, these plans are then verified by the FSIS that ensures that any possibility of negligence or overlooking of facts may not result in compromised food products. The various HACCP plans are usually reviewed in advance and then a later scrutiny of conformance is also carried out to lessen any chances of failure and to verify that the processes are accurate. The ultimate verification processes by the FSIS body may comprise things like assessment of CCP records, crucial maximum and minimum CCP limits, chemical and biological sampling and testing among others; this is to find evidence of proper activities and processes carried out by the food safety plant. Though a gruesome process, this is to ultimately ensure the safety of the consumer. The last and final principle would be to institute a culture of record keeping of any activities and processes within the plant. Use of the HACCP plan is very sensitive due to the fact that any negligence may lead to gross effects that may affect the public negatively. Documents, balance sheets, receipts, CCP limits, handling of errors and deviation processes, laboratory tests and physical samples are required to verify the HACCP plan. Apart from this, their particular HACCP plan is required in written format all for purposes of authenticity and verification. As the above have outlined, the use of the HACCP plan is quite sensitive in ensuring food safety and maintenance. While the above principles positively stand out, several improvement measures could be placed both the various food safety plants and government agents that may ensure the continuity of positive assessment and handling of food products (Seng, 2009. p.13). The use of various scientific techniques may prove useful in improving food safety not only in Britain but around the globe. Use of physical, chemical and biological properties may assist plants in reinforcing their HACCP plans. In Britain, scientists from the Agricultural Research service have discovered ways in which the use of a biosensor could be applied in detecting any biological activities through chemical signals. The biosensors developed are able screen, detect and confirm various chemical processes that take place within food products and determine whether they are hazardous to human beings. Amalgamating such technology into the HACCP plan would ensure precise, safe and trustworthy results that are delivered in a fast, mechanized, cost effective and analytical manner (FSIS, 1999, par.6). Another scientific method to enhance HACCP plans would be to use fluorescence spectroscopy that works by using the light emitted by biological molecules and recording the spectra. The fact that pathogenic organisms usually glow or emit light, this makes this method useful as it is easily able to detect threats. Through observing the changes in intensity and wavelengths of the light spectra, scientists have managed to monitor the concentration and activity of bacterial pathogens; this method has been used for decades as it is very effective. Incorporating it into the HACCP model would ensure that more bacteria is detected and removed and ensuring increased food safety. Additionally, through the various steps and principles of HACCP, scientist can as well use DNA and protein levels within food products to detect whether any bacterial activity is taking place. Low levels of protein or DNA targets in food samples usually indicate the presence of biological activity that is using up these elements. Use of this can be a powerful tool in making the food safety and management plan more successful. For the detecting of pathogens or harmful products in cosmetics and pharmaceuticals, a method has been developed by chemist Guoying Chen using a device that is able to detect substances such as Beta-lactam that are not approved for use on food products such as meat and milk that are produced from animals such as cows, goats, pigs etc (Manning, Baines & Chadd, 2006, p. 607). Currently, tedious and time consuming techniques are being applied that ensure that harmful substances such as Beta-lactam are not present in various pesticides, cosmetics and other pharmaceuticals. This is a computerized method that is easy and simple and can be used specifically for field analysis procedures (FSIS, 1999, par.3). Another likely method of scientific analysis for food safety would be the use of a fluorescent filter that uses TRL to detect any organic pathogens present on various food samples. This approach detects drug residue in food derived form food producing animals and appraises whether the product is suitable for consumption. This is a very effective approach to safety precautions as the fluorescent is very TRL fluorescent is very effectual at detecting such harmful products. It can also be applied in checking animal urine, water and other bodily fluids to assess whether the animal is drug affected. The HACCP model would greatly benefit by incorporating the above mentioned scientific methods of food safety and management as they are not only fast, thorough and effective but they are federally regulated and cost effective (Seng, 2009, p.82). There exist a myriad of chemical and scientific methods to detecting and preventing bacteria and pathogens within food products but other methods would as well apply. First of all, as of the recent past, federal regulations have sought to manage the food products that make their way into the British food market. External products are now thoroughly appraised before they are released into the consumer market (Whitely, 2010, p.601). Other than these federal legislations by the British government, information should be given out to the public regarding the safeguarding and management of food products. For those farmers and growers that cultivate food for the British market, they should be aware of the various hazards and perils contained in pesticides and herbicides that may be harmful to the human body. Their farming products should be verified by the relevant agricultural bodies before they are allowed to use them for farming. Other measures should also be taken to curb the sale of unverified and unregulated products that are often released into the consumer market (Meikle, 2010, par.5). The sale of food products by unlicensed and unregistered vendors should also be stopped to reduce the risk of harmful products within the market (Meikle, 2010, par.2). Dissemination of safety and management precautions through the general public is also a vital step in enhancing food safety and proper management (Seng, 2009, p.220). The more the general public is aware about the perils of unverified food products, the easier it is for federal officers and bodies to control the vice. In addition, the role that the public play in addressing food safety and management precautions is significant in grounding the HACCP model. The traceability of something would refer to its ability to reveal a complete path to the information obtained, processes used and methods used to arrive at a particular conclusion. When it comes to HACCP and its traceability, a holistic and authentic solution into strengthening its systems would be to carry out a variety of traceability tasks which would include; regulating each phase of food production and distribution to ensure maximum safety and hygiene. Secondly, making certain of the continuity of data obtained to and fro the lots and logistics department. Also for effective traceability, suppliers should properly label food products in a human friendly manner such that details of production, sell by dates, product design and description are well identified. Additionally, elements such as shipment dates, distribution centers, Lot numbers and serial numbers should always be noted and recorded at every stage to ensure maximum chances of traceability. Not only the plants with HACCP plans but suppliers, distributors and retailers should be aware of the traceability of the particular food product from the raw material right through to the packaging and transportation. A traceability system should be regularly tested to determine how well in works and the loop holes that may be encountered trying to deliver a safe and standardized food product into the consumer market. The testing should be done randomly to ensure effectiveness and additionally, monitoring, verification and corrective measures should be taken t counter and mishaps detected. Notably, record keeping greatly applies to this procedure of proper food production therefore any findings noted at every stage should be documented and retained for further reference. This and many other efficiency practices would greatly benefit and enhance the HACCP model and in turn improve the safety and security of general food production and distribution. Conclusion In conclusion, the application of the HACCP plan in food security and management precautions is vital in the success of any government in maintaining public health. The world health organization is working hand in hand with various governments around the globe to ensure that this model is strengthened and reinforced to useful scientific and biological approaches. As food poisoning has become one of the number one killers of people around the globe, it is mandatory that all safety precautions are put in place before any edible product is put before the food consumer market. The sustainability of health and nutrition of citizens should be the number one priority of every government and use of effective approaches such as the HACCP plan is a brilliant initiative that enforces holistic development within the society (Whitely, 2010, p.600). Additionally, to further ensure food safety and proper management, the government should continue to come up with new and realistic approaches in improving the HACCP module. Bibliographies FDA., 2007, Guidance for Industry: Juice HACCP Hazards and Controls Guidance. (Online). 4, June. Available at http://classic-web.archive.org/web/20070917081427/http://www.cfsan.fda.gov/~dms/juicgu10.html (Accessed May 13, 2011) Fontannaz, F. 2010, Food Safety, (Online) Available at http://www.who.int/foodsafety/en/ (Accessed May 13, 2011) FSIS, 1999., FSIS Microbiological Hazard Identification Guide For Meat And Poultry Components Of Products Produced By Very Small Plants. (Online). 26, Aug. Available at http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/haccp/hidguide.htm (Accessed May 13, 2011) L. Manning, R.N. Baines & S.A. Chadd., 2006. Food safety management in broiler meat production. British Food Journal. Vol. 108(8), pp.605 – 621 Meikle, J. 2010., National scheme to grade the hygiene of food outlets aims to cut rates of illnesses. (Online). 30, November. Available at http://www.guardian.co.uk/uk/2010/nov/30/food-hygiene-national-scheme (Accessed May 13, 2011) Seng, Y.K., 2009. Food Safety Management Manual. Malaysia: Malaysia University press Whitley, L., 2010. A Revolution in Food Safety Management. International Journal of Dairy technology. Vol 63 (4), pp.600-601 Read More