“Food Safety and The HACCP System”.

Introduction

HACCP is an essential system used in identification of hazards assessing chances of occurrence of hazards at each stage of rawmaterial purchase , manufacturing , processing , distribution , usage of food products and in preventing the hazards . HACCP system involves excessive microbial testing which is the only measure to consider safety of food from toxic effects or contamination

HACCP has enabled food manufacturers , producers , processors distributors , exporters etc , to take the advantage of technical resources efficiently in a cost effective manner in to assure safety of food . Safe and harmless food to

consumer certainly results in better quality , price and profits

Problem

According to Dagmar Engel , commitment to the job is lacking in HACCP system and there are several other problems with HACCP system which expect excessive commitment from companies in to meet the compliances of HACCP . Commitment requires motivation which in turn requires training . There is lack of hygiene management , motivation and feedback from employees in HACCP system which is of a major concern Employees are required to understand HACCP system , its demands priorities , rules and regulations in to practice in quality management

Review of Literature Relevant

The emerge of HACCP is very strong from Codex Alimentarious Commission which was formed with the motive to protect food standards , guidelines and codes of practice by the Joint FAO /WHO Food Standards Programme for United Nations . Globally HACCP has been recognized as a critical control point for food safety systems . However it is important to note here that the inception of HACCP was made in 1960s for the benefit of astronauts to eat safe food in space and a fact was established that the only way to ensure 100 per cent safe food is to test the food whether it is free from contamination with 100 safety measures

Implementation of HACCP requires appropriate and accurate documentation and submission of documents for obtaining HACCP and ISO 9000 /9001 certificate as license and certification to trade at international level . Some of the important steps are (1 )Appointment HACCP Team (2 of product (3 ) Identify the purpose and use of product (4 ) A flow diagram which is designed from the stage of manufacture and an of sequence to the end-consumer (5 ) List of potential hazards analysis and control of hazards (6 ) determination of critical control points (7 ) set up of critical limits for CCP (8 ) establish a system for monitoring of CCP (9 ) establish corrective measures (10 ) verification procedures (11 ) documentation and record keeping . The cost for implementation of HACCP system varies from product and importantly the emphasis is laid here on controlling critical control points and in preventing , monitoring of the potential hazards

Award of certificate is only approved after a thorough verification scrutiny of audit , surveillance and also with several recommendations application is approved and HACCP certificate of licence for international trade is issued

4 . Alternatives Identified

From the above discussion , it is quite evident that the process of obtaining license and certification of HACCP requires excessive documentation and...