Food Safety Management – Report Example

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The paper "Food Safety Management" is a wonderful example of a report on family and consumer science. In the report, we will discuss it is basing on the results obtained in the first task. This will involve chronological identification of the fundamental principles of HACCP. The principles include; 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 implications of HACCP being essential will be an outline. IntroductionSince 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. ole played by microbial testing in HACCPMicrobiological testing can contribute to a valuable function of the P program invalidating the P system in proper working and trend profiles of the product, for our case, refrigerated hummus.

On tracking this microbial data, plants can thus recognize when the production progression is conducted properly to hamper or verify the effort of control to ensure the area level is reduced. However, based on the end product of microbial testing the results are 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 HACCPThe 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 minimize 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 are 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 judgment 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.

or 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.

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