Abstract
Food safety is one of the fundamental requirements in food hygiene. How to improve the safety and hygiene of food in catering industry has long been a research topic attracting food practitioners. In recent years, food safety and hygiene has been seen a social problem. How to control the safety and hygiene of food and beverage is a promising area where new challenges occur as the new kind of food is manufactured. This paper proposes to establish need of HACCP (Hazard Analysis and Critical Control Point) control to ensure food safety and hygiene in the food and beverage industry. There are lot of factors and challenges in practical implementation of HACCP. The implementation, control and review ensure food safety and hygiene if all are combined with proper balance.
Highlights
OF TOPIC SELECTIONHACCP was developed by the Natick Army Laboratory of the National Aeronautics and Space Administration of USA in collaboration with a private operating food company Pillsbury for establishing a food producing administration system in order to ensure the food safety of astronauts [1]
The best and most effective method of assuring food safety is to establish a systematic approach to raw material screening, identifying the food manufacturing and handling procedures which result in the lowest possible risk
HACCP is a systematic approach to the identification, evaluation and control of those steps in food manufacturing that is critical to food safety
Summary
HACCP (abbreviation of Hazard Analysis Critical Control Point) was developed by the Natick Army Laboratory of the National Aeronautics and Space Administration of USA in collaboration with a private operating food company Pillsbury for establishing a food producing administration system in order to ensure the food safety of astronauts [1]. There are three advantages in carrying out the HACCP system: (1) To make a precaution that will effectively prevent food from contaminations and other hazards. In recent years consumers have placed increased emphasis on food safety and expect that food should not contribute to chronic disease such as cancer and heart diseases. In order to understand what “food safety” means, we must first know the terms SAFE, HAZARD and RISK. Safe means nothing harmful happens when we are consuming a food. This is not a very satisfactory viewpoint when considering foods. “Hazard” refers to any biological, chemical or physical agent, or condition of food with the potential to cause an adverse health effect.
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