1. Hazard analysis and Critical control points HACCP
2. Definition It is a systematic preventive approach to food
safety from biological, chemical, and physical hazards in
production processes that can cause the finished product to be
unsafe, and designs measurements to reduce these risks to a safe
level. In this manner, HACCP is referred as the prevention of
hazards rather than finished product inspection. The HACCP system
can be used at all stages of a food chain, from food production and
preparation processes including packaging, distribution, etc. The
Food and Drug Administration (FDA) and the United States Department
of Agriculture (USDA) say that their mandatory HACCP programs for
juice and meat are an effective approach to food safety and
protecting public health. Meat HACCP systems are regulated by the
USDA, while seafood and juice are regulated by the FDA. The use of
HACCP is currently voluntary in other food industries.
3. Conduct Hazard control Identify critical points Establish
critical limits for each point Establishing monitoring requirements
Correction actions Establish procedures that HCCP is working Record
keeping procedures
4. APPLICATION
5. Fish and fishery products Fresh cut produce Drinks and
nectary products Food outlets Meat and poultry products School food
and services
6. FOOD SAFETY
7. Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent foodborne
illness. This includes a number of routines that should be followed
to avoid potentially severe health hazards. In considering industry
to market practices, food safety considerations include the origins
of food including the practices relating to food labeling, food
hygiene, food additives and pesticide residues, as well as policies
on biotechnology and food and guidelines for the management of
governmental import and export inspection and certification systems
for foods. In considering market to consumer practices, the usual
thought is that food ought to be safe in the market and the concern
is safe delivery and preparation of the food for the consumer.
8. Green: Natural Blue: natural + medicine Red: natural +
chemical components Black: chemical components Missing number