RISK MANAGEMENT UNIT 3 Flashcards
Its primary benefit is that it emphasizes the control of hazards inherent to food at all stages of the processing continuum. Another advantage is that it identifies the food establishment as the final party
responsible for ensuring the safety of the food and handling procedures.
Hazard Analysis and Critical Control Points (HACCP)
This method, which in effect seeks to eliminate unsafe practices, differs from the traditional “produce and test” quality assurance
methods that are less successful and appropriate for highly perishable foods.
HACCP
is a systematic, preventative approach to a food safety system that addresses physical, chemical,
and biological hazards.
Hazard Analysis and Critical Control Point
(HACCP)
The HACCP system is derived from two major
developments.
- W. Edward Deming’s theory of Total Quality Management Systems.
- Pillsbury Company which developed the HACCP concept.
It emphasized a total quality assurance
approach to improve quality and reduce costs.
W. Edward Deming’s theory of Total Quality Management Systems.
They created food for the US space program that approached 100 percent assurance against contamination by bacteria, pathogens, toxins, chemical hazards, and physical hazards that could cause illness or injury to the astronauts.
the HACCP concept
by Pillsbury Company
(9) Benefits of an HACCP-Based Food Safety Management System
- Process-based system
- Customer confidence
- Risk management
- Management responsibility
- Relationship improvement
- Records
- Legal protection
- Trading benefit
- Alignment with other management systems
Business will benefit from a clear definition of processes and procedures effective communication and continual process
improvement are the cornerstones of a functioning management system.
Process-based system
A controlled food
operating an environment with an effectively implement and applied the food safety system will improve customer confidence in the safety of food.
Customer confidence
It uses a systemic approach covering all aspects of food production from raw materials, processing, distribution, point of
sale to consumers, and beyond. It moves a
company from a sole product testing and sampling approach toward a preventative designed to reduce product losses and liabilities.
Risk management
It enables the management to demonstrate their commitment to the production and supply of safe products.
Management responsibility
This system enhances the relationship among organizations in the food chain, costumers, and enforcement
agencies.
Relationship improvement
Record-keeping enables a more efficient, more
effective government and customer oversight. It allows investigators to see how well a firm are complying with food safety laws over some time rather than how well it is doing on any given day. Documentation within a food safety system facilitates the inspection activities of food inspectors.
Records
It has been widely accepted that HACCP-based systems present the food industry with the most effective management tool to enable the production and supply of safe food. As such, the adoption of this approach can offer a legal defense in the event of an outbreak of foodborne diseases.
Legal protection
HACCP-based approaches are
beneficial to companies seeking to meet customer and
legal requirements in domestic and export markets.
Trading benefit
