Q10. a) Explain why HACCP is a better and effective method over traditional food safety assurance programmes?
ANS- Since its inception in the 1960s as part of space travel, the application of HACCP principles has expanded throughout the food industry. The Food Safety Modernization Act (December 2010) is expected to lead to further adoption of the concept. This page briefly introduces the concept of HACCP and its evolution into a Food Safety Plan.
Hazard Analysis and Critical Control Point (HACCP)
HACCP is described as "a food safety program developed ... for astronauts...; [it] focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products... Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This [past] approach, however, tends to be reactive, rather than preventive, and can be less efficient than the new system..."
HACCP offers a number of advantages over the past system.
1.focuses on identifying and preventing hazards that may render food unsafe
2.is based on sound science
3.permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws and following practices that reduce the risk of unsafe food over a period rather than how well it is doing on any given day
4.places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
5.helps food companies compete more effectively in the world market
6.reduces barriers to international trade.
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