The answer to Food Safety

In the past, consumers all over the world were vulnerable to picking up all sorts of food-borne illnesses purely because there was no legitimate and effective food safety management system in place. But that has all changed with the rendering of the HACCP.

Created for NASA’s astronauts

The Hazard Analysis Critical Control Point (HACCP) was created in the 1970’s small company isn’t always supply food that was totally safe and untainted by pathogens or bacteria to the men on the outer limits of space – NASA’s astronauts 먹튀검증.

With the hefty clout of both NASA and the US Internet marketer behind it, HACCP quickly developed into the preferred food safety mechanism the world over and, today, virtually every country on the planet prescribes to the principles of this practical system.

Food safety was traditionally reactive

Food manufacturers, from the farm to the pay, traditionally used to rely on end product testing, snapshot inspections of deference by the relevant governmental bodies and the simplicity of ‘shelf life’ to determine food safety.

Once a problem was pinpointed, the industry would react. The food safety process was therefore merely a reactive one that, in effect, was merely closing the stable door once the horse had already bolted… and kicked a number of hapless patients in the head on its way out!

The simple steps of HACCP

By having a process of steps, the HACCP simply

* Identifies all significant hazards associated with a specific food production and talks about effective ways of controlling these risks

* Determines the critical control points (CCP)where these hazards can either be effectively controlled or totally eliminated

* Sets up systems to monitor these CCPs

* Concludes relevant corrective activities, if necessary

* Concludes verification procedures to confirm that the HACCP system is being properly implemented

* Deploys a system of record-keeping, including sterilizing firewood, shipping documentation and supplier agreements so your entire food process can be followed and scrutinised.

Each industry will have different identifiable hazards, critical control points and effective procedures to deal with its specific hazards. So each industry has a dedicated food safety system that simply follows the procedures laid out by the HACCP system.

Only HACCP-approved chemicals and industrial cleaning equipment will suffice for this mandatory process, with hot high-pressure cleaners, steam cleaners and other specialist equipment earmarked to do the job.

Thankfully, the consumer can now rest a little easier in the knowledge that the food processing sector is being properly managed and controlled by an effective and practical food safety management system – in short, the pre-emptive power of HACCP.

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