Abstract
Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.
Highlights
Adoption of GMP (Good Manufacturing Practices), GHP (Good Handling Practices), Hazard Analysis Critical Control Points (HACCP) (Hazard Analysis and Critical Control Point) and other such practices to be followed by Food Business Operators (FBOs) is known as Food safety management system (FSMS) which can be used to ensure food safety
Systems that are originally designed to control food safety (e.g. HACCP) are used to increase the product quality throughout the supply chain (Panozzo et al 1999). This concerns nutritional quality, as can for instance be seen in the recent development of the nutritional control points (NCP) concept (Rodrigues et al 2010). This is based on the HACCP system, and can be used to identify the critical points in production and distribution systems related to nutritional product changes and eventually help to increase nutritional quality
They comprise the use of elements of Good manufacturing Practice (GMP) that are concerned with the general design and operation of hygienic premises and equipment and with the hygiene of personnel, GMP requirements associated with hygiene form the basis for the operation of a hygienic food operation
Summary
Adoption of GMP (Good Manufacturing Practices), GHP (Good Handling Practices), HACCP (Hazard Analysis and Critical Control Point) and other such practices to be followed by Food Business Operators (FBOs) is known as Food safety management system (FSMS) which can be used to ensure food safety. The FSMS programme which cannot be separated from Food Safety helps FBOs to ensure that food is safe for human consumption. Food Safety and Standards Authority of India (FSSAI) has considered the FSMS programme as regulations and asked FBOs to follow it. License would not be available unless the FBO provides details of the FSMS programme to FSSAI. Food industry is one of the fastest growing industries in India and around the world. Available Quality Assurance (QA) systems in India are Good. Manufacturing Practices (GMPs), GHPs (Good Hygiene Practices), GAPs
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