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Introduction to Hazard Analysis and Critical Control Points (HACCP)

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  • Bio Innovation

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HACCP is a recognized worldwide as the most effective managing system in which food safety is addressed through the analysis and control of biological (microbes & toxins), chemical, and physical hazards in food manufacturing, storage, distribution, and consumers consumption. Although biological contamination of food can lead to health hazard to consumers or even death in addition to financial losses, also chemical and physical contamination of foods are also health hazard to consumers and must be controlled as in the case of food biological contamination. Implementation of HACCP system in a food organization means control over stages of food manufacturing from raw materials, processing, storage, distribution, to consumers handling in order to ensure food safety for consumption. This proactive system of HACCP as a mean of controlling all aspects of food safety, has made this system desirable to food manufacturing , retails, food service and to worldwide food regulation agencies. HACCP systems are currently implemented internationally in all food operations to build food safety for agricultural production, food manufacturing, retail, and food service.
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OPEN ACCESS EC MICROBIOLOGYEC MICROBIOLOGY
Review Article
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
Abstract
Keywords: HACCP; Hazard Analysis; Critical Control Point; Good Manufacturing Practice (GMP); Sanitation Standard Operation Proce-
dures (SSOPs); Critical Control Point (CCP); CCP Decision Tree; Food Process Flow Charts; Food Safety; Microbial Contamination; Toxins;
Heavy Metals; Foreign Objects in Foods
*Corresponding Author: Osama O Ibrahim, Consultant Biotechnology, Gurnee, Illinois, USA.
Osama O Ibrahim*
Consultant Biotechnology, Gurnee, Illinois, USA
Received: January 12, 2020; Published: February 25, 2020
HACCP is a recognized worldwide as the most effective managing system in which food safety is addressed through the analysis
and control of biological (microbes & toxins), chemical, and physical hazards in food manufacturing, storage, distribution, and con-
sumers consumption. Although biological contamination of food can lead to health hazard to consumers or even death in addition to

the case of food biological contamination.
Implementation of HACCP system in a food organization means control over stages of food manufacturing from raw materials,
processing, storage, distribution, to consumers handling in order to ensure food safety for consumption.
This proactive system of HACCP as a mean of controlling all aspects of food safety, has made this system desirable to food manu-
facturing, retails, food service and to worldwide food regulation agencies. HACCP systems are currently implemented internationally
in all food operations to build food safety for agricultural production, food manufacturing, retail, and food service.
Introduction
HACCP was developed in the early 1960 when the National Aerospace Agency (NASA) asked Pillsbury a United States food company to
produce food that could be used under zero gravity [1]. The problem of unknown behavior of food product under zero gravity was solved
quickly, but Pillsbury company recognized that the existing destructive quality control techniques for food safety are not reliable for such
special food products to assure complete eliminating potential contamination in such special foods from biological, chemical or physical

Natick Research Laboratories, and National Aerospace Agency (NASA) resulted in developing a non-destructive quality assurance system
for food safety relied on preventive action by control and record keeping over complete food process steps from raw materials to the end
product distribution [2]. This developed non-destructive quality assurance system for space program food safety project was the initia-
tion for the current HACCP plan system.
The initial developed HACCP system was presented in the year 1971 by Pillsbury food company at the Conference on Food Protection
(CFP) sponsored by Food and Drug Administration (FDA). This presented HACCP system consists of three HACCP plan principles [3].
These three HACCP principles are:
 
 
Establishment of a system or systems to monitor the critical control points.
02
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
The outcome from this 1971 conference is a training program managed by Pillsbury Food company scientist to FDA inspectors for the
inspection of canned foods. The title for this training program was “Food Safety through the Hazard Analysis and Critical Control Point

implementing HACCP plan for food safety management systems are offered by several food safety companies. These training programs,
-


year 1993, The National Advisory Committee of Microbiological Criteria for Foods (NACMCF) revised HACCP guidance standard, adding

the hazard analysis process. Currently, HACCP is an internationally recognized system for reducing the risk of safety hazards in foods for
both domestic and international food production [6].
Figure 1: The Seven Principles of HACCP plan to ensure food safety.
Current seven HACCP principles and application guidelines
HACCP is a preventative food safety system in wish every step-in food manufacturing process, plus food products storage, and distri-

(Figure 1) that are developed and implemented internationally are:
Identify hazard analysis accessing les risk.
Identifying Critical Control Points (CCPs).
Establishing Critical Limits (CL).
Implementing continuous Monitoring.
Implementing Corrective Measures.
 
Documentations and Records keeping.
Principle (1): Identify hazard analysis accessing les risk
   

production process.
03
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
Principle (2): Identifying critical control points (CCPs)
Identify a control procedure that can be applied in each food process step to eliminate food safety hazard or reduce the hazard to
acceptable limit in the end product. Identify CCPs that might be required in food process steps are by using a CCP decision tree method
(Figure 2). In some cases, one CCP may control more than one step in food process, or control more than one food safety hazard. In other
cases, more than one CCP is needed to control a single hazard in a single food process step. Having said that, the number of CCPs for food
process depend on the nature of food and the type of the control needed to assure the food safety of the end product.
Figure 2: Example of CCPs decision tree for one food process step. The diagram shows hazard concern questions for
one step in the process with answers yes or no that assist in making a CCP decision.
Principle (3): Establishing critical limits (CL)
Critical Limit (CL) is the limit to which biological, chemical, or physical hazard that must be controlled to prevent, eliminate or reduce
-
perature, moisture, pH, water activity (Aw) or any other methods that are acceptable by regulatory standards.
Principle (4): Implementing continuous monitoring
Monitoring food process steps by the measurement of the critical limit (CL) at each designated critical control point (CCP) must be
described including how, when, frequently the measurement taken and who is responsible for taking these measurements during produc-
tion process.
Principle (5): Implementing corrective measures
Corrective actions are the procedure that must be taken when monitoring indicate that there is a divination from the established
critical limit (CL) in a critical control point (CCP). Taking appropriate corrective action in the event of a divination at CCP is essential for

will never occur again.

 -
fusion steps such as auditing of CCPs, calibration of instruments used for CCPs measurements, in process food product testing, record

Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
review, and prior food shipment review to ensure that the validity of the HACCP system is operating according to the plan. It is important

by third party or by regulatory agencies.
Principle (7): Documentations and records keeping
Recording the information that can be used to prove the safety of food produced for consumption is the key component of HACCP
-

Finally, it important to highlight that the application of HACCP plan in food manufacturing is not suffusion for food safety if stand-
alone in food operation [5]. The HACCP plan must be built with other food safety programs of Good Manufacturing Practice (GMP), and
Sanitation Standard Operation Procedures (SSOPs).
Good manufacturing practice (GMP)
GMP is a set of operational requirements address both food safety and quality issues that are not critical for the reduction of food
safety hazards [7]. Also, it is guidelines that are essential foundation for the development of successful HACCP plans. These guidelines
provide guidance for food manufacturing, sanitation protocols, testing methods, and quality assurance in order to assist in reducing the
risk of foodborne illness and to secure the production and distribution of safe foods with acceptable quality for human consumption.

In summary, GMP practices follow the following standard principles:
Maintain a clean and hygienic manufacturing areas.
Control environmental conditions to prevent cross contamination between food products.

Validate all critical control points (CCPs) to ensure the end product safety and consistency.
Control manufacturing process, and evaluate/validate any process change.
Write production instructions (production sheet) clearly and record each process step data during manufacturing (good docu-
mentation practice).
Minimize the risk of contamination during distribution and shipping of food products.
Establish a system for quick recall in the case of any unsafe food product distributed for sale.
Sanitation standard operation procedures (SSOPs)
SSOPs must be followed to ensure adequate cleaning of both product contact and non-product contact surfaces. SSOPs cover raw
materials, equipment’s, personnel, personal hygiene, and food products handler practice [9]. Food HACCP plans require SSOPs to be
documented and periodically reviewed. This periodically review of SSOPs must be done by professional and responsible management.
In summary standard SSOPs guidelines are:

Hazardous or sensitive raw materials for contamination must be stored separately from other raw materials at proper tempera-
ture to avoid cross contamination.
Gloves and hair restraints must available for food operators and handlers.
Food operators and handlers must have permit available for inspection at any time.
Food operators or handlers suspected of being ill should not allow to work in food contact facilities.
Proper hand washing facilities are available in food production sites and must be used.
Selection of proper sanitizer and developing effective sanitation protocol for operators to follow.
Equipment’s, utensils, and work surfaces must be cleaned and sanitized periodically.

05
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
Steps necessary for developing a solid HACCP plan
 
principles. This bringing total tasks for developing solid HACCP plan into 12 steps.
These necessary upfront six steps are:
1. Assemble the HACCP team: 
2. Describe the product: Provides the selected team with general description of the product, ingredients, process methods, and
distribution method (refrigerated, frozen, or ambient temperature).
3. Identify the intended use and consumers: Describe normal expected use of the end product and target consumers (general
public or particular segment of population).
4.       
outline of all food process steps.
5. -
tion that are needed.
6. HACCP plan              -
mented.
Discussion
Foodborne illnesses are usually infectious or toxic in nature and caused by microbial pathogens (bacteria, mold, viruses, and para-
sites), secreted microbial toxins, chemicals substances, or heavy metals entering the body through contaminated food or water. Microbial
pathogens or its toxins in contaminated food can cause severe diarrhea or debilitating microbial infections including meningitis [10].
Chemicals [11] and heavy metals [12] in contaminated food can lead to poisoning and long-term diseases such as cancer. It is estimated
 
year. It is important to highlight that children under 5 years of age are more susceptible to foodborne illness and death than adults.
Hazard Analysis and Critical Control Points (HACCP) was originated in the early 1960’s when the U.S. Pillsbury Food Company de-
veloped for National Aeronautics and Space Administration (NASA) HACCP plan system for their space program to produce the safest

addressed through analysis and control of biological, chemical, heavy metals, and physical hazards in raw materials, or interred during
manufacturing process, distribution, retails and foods consumption. Physical hazards in foods are foreign objects such as broken glass, or
metal fragments that can cause harm to the consumer when food contaminated with these foreign objects is consumed.
The seven principles of HACCP system (Identify hazard analysis accessing les risk, Identifying Critical control points, establishing
          
and records keeping) are currently implemented successfully worldwide in food industries, distribution facilities, retail operations and
in food service stores.
Good manufacture practice (GMP) provide guidance for manufacturing, sanitation, testing methods and quality assurance for a food
operation in order to assist in reducing the risk of foodborne illness and to secure the production and distribution of safe foods for hu-
man consumption. Many countries follow GMP procedures and have created their own GMP guidelines which corresponded to their own
legislations. These developed GMP guidelines are the essential foundation for the development of successful HACCP plans.
Currently implementing HACCP plan in small food business specially in developed nations are limited due the cost and it is the sub-



06
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
Consumers are also responsible for their own food safety by following proper storage, cooking of purchased food [15]. In addition,
there are regulatory steps that must be taken by consumers to prevent the contamination and growth of foodborne pathogens in pur-
chased foods to ensure their own food safety. Steps that are must be taken by consumers at home are HACCP like practice.
These HACCP like practice are:
• Wash hand and sanitize food-contact surface often.
• Keep raw meat, poultry, eggs, and seafood’s away from ready to-eat foods.
• 

• 
• Refrigerate foods properly (cold temperatures slow the growth of foodborne pathogens).
Conclusion
Management awareness and commitment to food safety is necessary for the implementation of an effective HACCP plan (Figure 3).
Implemented HACCP system for a food facility should be reviewed on continuous basis as scheduled, and when appropriate amendments
made is necessary. It is the responsibility of food processors, retails, and distributors to ensure food produced is safe for human consump-
tion. Also, consumers are responsible for their own food safety by following proper protocols at home to eliminate the contamination of
purchase foods.
Figure 3: Example for HACCP plan system for ready-to-eat fresh-cut vegetables. This diagram shows four
Critical Control Points (CCPs) in this manufacturing operation process (Saved by Daniel Bagnall).
07
Introduction to Hazard Analysis and Critical Control Points (HACCP)
Citation: Osama O Ibrahim. “Introduction to Hazard Analysis and Critical Control Points (HACCP)”. EC Microbiology 16.3 (2020): 01-07.
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Volume 16 Issue 3 March 2020
©All rights reserved by Osama O Ibrahim.
... Basic food certifications are based on Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Point Control (HACCP). All certification systems or certification bodies have certifications that include GAP, GMP, and HACCP [7,8]. ...
... The same principles of hygiene and handling of chemical substances are followed to avoid contamination. Good manufacturing practices (GMP) encompass a series of operational guidelines designed to manage food safety and quality aspects that, while important, do not directly mitigate all food safety hazards [8]. Generally, GMP establishes areas and/or process lines that help prevent cross-contamination; in example, raw materials are placed and handled in a form that do not contaminate the final product. ...
... Many countries follow GMP procedures and have created their own GMP guidelines and include them in their own legislations [8]. ...
Chapter
Full-text available
Food safety must move toward becoming zero emissions in line with a goal of converting all operations to net zero greenhouse gas emissions by 2050. Over time, some protocols have been extended to generate actions that help ensure food safety. But it has been left aside that these protocols may be difficult to comply considering that we must move toward a sustainable economy of net zero emissions by 2050. In this chapter, we make an analysis of food safety protocols and the greenhouse gas emissions associated with some protocols. The objective is to provide food companies more tools to be able to achieve net zero emissions by 2050.
... It is a crucial component of food security, which is receiving increasing global attention due to the growing number of widespread foodborne disasters (Unnevehr, 2015). Regulations related to food safety were first brought to the forefront after NASA required Pillsbury, a food processing company, to provide pathogen-free food for a space mission in the early 1960s (Ibrahim, 2020;Weinroth et al., 2018). ...
... Certain bacterial contaminants have the potential to cause severe illnesses and fatalities (Ibrahim, 2020;Tavelli et al., 2022). Gizaw (2019) reported that local and international food marketing continue to have significant effects on the health of the public. ...
... Foodborne illnesses could result when those substances contaminate food or water during the manufacturing process, distribution or retailing or when the food enters the body. Chemicals and heavy metals in contaminated food can lead to poisoning and long-term diseases such as cancer (Ibrahim, 2020). Heavy metals, such as arsenic, bromine and iodine (Jeddi et al., 2022), cadmium, nickel, lead, copper, zinc, iron, mercury and manganese, are chemical food contaminants (Gizaw, 2019;Islam, 2015). ...
Article
Full-text available
Food safety encompasses the supply and assurance of safe, high‐quality food for consumers. It is a crucial aspect of food security, gaining greater global attention due to the increasing number of widespread foodborne incidents. International trade is expanding as countries increasingly rely on each other to secure a sufficient and diverse food supply. Beyond this, concerns about food safety have become more prevalent due to various factors. Therefore, this review aims to investigate the effects of food safety–associated risks on the international trade of food and related products. A total of 37 published studies retrieved using different search engines were included in this review. This review revealed that because of rapid population growth and rising food demand in developing nations, agricultural intensification is growing. It has been found that foodborne illnesses and associated discrepancies can impede the international trade of food commodities. Trade bans due to the fear of foodborne illnesses are growing. The consequences of foodborne diseases are multifaceted and include financial losses from trade restrictions, medical costs for prevention or control, resource depletion and a decline in food production. The overall effects are increased international trade tensions and livelihood vulnerability to poverty, notably for small‐scale livestock producers. Potential food contaminants include microbes, pesticides, pharmaceutical residues, heavy metals and fraudulent such as improper food processing, mislabelling, poor packaging, adulteration and substitution. Hence, countries are encouraged to harmonize the rights and duties set by the World Trade Organization under sanitary and phytosanitarys to maximize their advantages in global markets. Based on this evidence, we recommend that each country develop and integrate regulations that would ensure the safety of both domestic and international food production systems. Furthermore, the global community should either revise the current functioning food regulatory and monitoring body or establish a more genuine collaborative network.
... Preventive methods reduce the likelihood of food safety problems by focusing on critical control points (Anisatul and Handoko, 2020). While HACCPs protect food from physical, chemical, and biological risks, it is based on the understanding that hazards may occur at different points or stages of production (Ibrahim, 2020). HACCP guarantees the production of high-quality and safe food and supports companies in preventing food safety accidents. ...
Article
Full-text available
Food safety in supply chains remains a critical concern due to the complexity of global distribution networks. This study develops a conceptual framework to evaluate how food safety risks influence supply chain performance through predictive analytics. The framework identifies and minimizes food safety risks before they cause serious problems. The study examines the impact of food safety practices, supply chain transparency, and technological integration on adopting predictive analytics. To illustrate the complex dynamics of food safety and supply chain performance, the study presents supply chain transparency, technological integration, and food safety practices and procedures as independent variables and predictive analytics as a mediator. The results show that supply chain managers’ capacity to anticipate and control risks related to food safety can be improved by predictive analytics, leading to safer food production and distribution methods. The research recommends that businesses create scalable cloud-based predictive model solutions, combine data sources, and employ cutting-edge AI and machine learning tools. Companies should also note that strong, data-driven approaches to food safety require cooperative data sharing, regulatory compliance, training initiatives and ongoing improvement.
... The system is extremely desirable in view of the changing scenario in the international trade. The Ministry provides grant of 50 per cent subject to a limit of Rs.10 lakhs towards the cost of implementing Total Quality Management (TQM) including HACCP and ISO-9000 certifications (Ibrahim, 2020). ...
Book
Full-text available
A market’s two basic components are supply and demand. When creating and selling a product, supply defines how producers and manufacturers, large or small, react or behave in the marketplace. Understanding how factors influenced supply issues in the past will aid farm managers in understanding future supply chances. This chapter explains the dynamics of demand and supply in agricultural marketing The concept of supply refers to the decisions made by producers regarding the manufacture and selling of a commodity. A variety of factors influence supply decisions. These elements include the product’s price, the number of producers, input costs, technical advancements, the price of alternative possible products, and uncontrollable factors such as weather. The elasticity of supply describes the link between the amount supplied and the price. Typically, the two most significant supply changers for farm products are technical development and weather. Keywords: Marketplace, dynamic demand, factors, link
... First, its goal is to completely prevent or significantly reduce the risk to the health of consumers in the event of a hazard. Secondly, the system is aimed at achieving a stable level of production quality [5]. This goal is achieved through orderly and coordinated actions aimed at managing risks at all stages of production, from procurement of raw materials to transportation to the point of sale [6]. ...
Article
Full-text available
The object of research is the quality indicators of sugar enriched with derivatives of the processing of the fruits of wild plants (viburnum, mountain ash, sea buckthorn, black elder) and potential dangerous factors that may arise during its production. This study is aimed at the analysis and assessment of all risks that arise in the production of sugar enriched with derivatives of processing of wild raw materials. For the production of enriched sugar, pre-cleaned fruits were frozen at a temperature of –18±2 °С, and after defrosting, they were partially dehydrated by the method of osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmotic dehydration was 1 hour. The derivative product formed as a result of osmotic dehydration of fruits (sugar solution) was used to enrich granulated sugar in the amount of 10 % by mass of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer and analyzed. Based on the principles of HACCP, a detailed description of the product and its use with a specific purpose has been developed. In particular, the description of all stages of production, from the initial materials to the processing and packaging processes, as well as the definition of all possible dangerous factors that can affect the safety and quality of products. The identification and assessment of all hazardous factors included the analysis of all possible threats to the safety and quality of products at each stage of production. To ensure the quality and safety of enriched sugar obtained from wild raw materials, an assessment of potential dangerous factors at all stages of production was carried out. A HACCP plan has been developed that allows effective management of critical control points and evaluation of the results of this management. This will allow potential manufacturers to produce safe and competitive products of high quality. The practical implementation of these proposals will allow bringing new products to the market - elderberry, sea buckthorn, rowan and viburnum sugar.
... The system is extremely desirable in view of the changing scenario in the international trade. The Ministry provides grant of 50 per cent subject to a limit of Rs.10 lakhs towards the cost of implementing Total Quality Management (TQM) including HACCP and ISO-9000 certifications (Ibrahim, 2020). ...
... The system is extremely desirable in view of the changing scenario in the international trade. The Ministry provides grant of 50 per cent subject to a limit of Rs.10 lakhs towards the cost of implementing Total Quality Management (TQM) including HACCP and ISO-9000 certifications (Ibrahim, 2020). ...
Article
Full-text available
HACCP is widely used in the food industry and is a preventive approach to food safety. It is recognized internationally as a standard for ensuring the production of safe and high-quality food products. Implementing HACCP helps organizations meet regulatory requirements, reduce the risk of foodborne illnesses, and build consumer confidence in the safety of their products. HACCP stands as a cornerstone in ensuring the safety and quality of food products through its systematic and preventive approach. By conducting a meticulous hazard analysis, identifying critical control points, and establishing specific limits, the framework empowers food producers to effectively manage and mitigate potential risks. The ongoing monitoring and implementation of corrective actions at these critical points ensure that the production process consistently adheres to safety standards. The emphasis on periodic verification and comprehensive documentation further underscores the commitment to continuous improvement and regulatory compliance. Widely adopted across the food industry globally, HACCP not only serves as a regulatory requirement but also fosters consumer confidence by proactively addressing potential hazards and minimizing the risk of foodborne illnesses. Ultimately, HACCP contributes significantly to the production of safe, high-quality food products, safeguarding public health and upholding the integrity of the food supply chain.
Thesis
Full-text available
La culture des plantes à des fins alimentaires dans la Station Spatiale Internationale (ISS) présente de nombreux avantages et bénéfices significatifs. Les systèmes tels que le Veggie et l'Advanced Plant Habitat ont été développés pour permettre la production de plantes destinées à la consommation par l'équipage de l'ISS. Divers plantes (laitues, choux …) ont été cultivés avec succès, fournissant une source d'aliments frais aux astronautes. L'un des principaux avantages est de pallier la péremption limitée des aliments envoyés depuis la Terre en disposant d'une source durable de nourriture fraîche et saine à bord. Cela réduit la dépendance aux approvisionnements terrestres et préserve la qualité des nutriments. De plus, la culture des plantes dans l'ISS présente des avantages psychologiques en créant un environnement plus agréable et en offrant une connexion avec la nature qui peut être réconfortante dans l'espace confiné. Cependant, des défis doivent être relevés, tels que la gestion des risques pathogènes et la garantie de la sécurité alimentaire. Les contraintes d'espace et la capacité de production limitée empêchent également une autonomie alimentaire complète. Malgré ces limites, la culture des plantes dans l'ISS représente une avancée majeure vers l'autonomie alimentaire dans l'espace, offrant des avantages nutritionnels et contribuant au bien-être des astronautes et ouvre la voie à des missions spatiales plus longues et plus lointaines.
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The quality and safety of food is an increasing concern for worldwide business. Non-destructive methods (NDM), as a means of assessment and instrumentation have created an esteemed value in sciences, especially in food industries. Currently, NDM are useful because they allow the simultaneous measurement of chemical and physical data from food without destruction of the substance. Additionally, NDM can obtain both quantitative and qualitative data at the same time without separate analyses. Recently, many studies on non-destructive detection measurements of agro-food products and final quality assessment of foods were reported. As a general statement, the future of using NDM for assessing the quality of food and agricultural products is bright; and it is possible to come up with interesting findings through development of more efficient and precise imaging systems like the machine vision technique. The present review aims to discuss the application of different non-destructive methods (NDM) for food quality and safety evaluation.
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p> Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease. </p
Article
Full-text available
Food contamination is a matter of serious concern, as the high concentration of chemicals present in the edibles poses serious health risks. Protecting the public from the degrees of the harmfulness of contaminated foods has become a daunting task. This article highlights the causes, types, and health implications of chemical contamination in food. The food contamination could be due to naturally occurring contaminants in the environment or artificially introduced by the human. The phases of food processing, packaging, transportation, and storage are also significant contributors to food contamination. The implications of these chemical contaminants on human health are grave, ranging from mild gastroenteritis to fatal cases of hepatic, renal, and neurological syndromes. Although, the government regulates such chemicals in the eatables by prescribing minimum limits that are safe for human consumption yet measures still need to be taken to curb food contamination entirely. Therefore, a variety of food needs to be inspected and measured for the presence of chemical contaminants. The preventative measures pertaining about the food contaminants problems are pointed out and discussed.
Article
Food security is a high-priority issue for sustainable global development both quantitatively and qualitatively. In recent decades, adverse effects of unexpected contaminants on crop quality have threatened both food security and human health. Heavy metals and metalloids (e.g., Hg, As, Pb, Cd, and Cr) can disturb human metabolomics, contributing to morbidity and even mortality. Therefore, this review focuses on and describes heavy metal contamination in soil–food crop subsystems with respect to human health risks. It also explores the possible geographical pathways of heavy metals in such subsystems. In-depth discussion is further offered on physiological/molecular translocation mechanisms involved in the uptake of metallic contaminants inside food crops. Finally, management strategies are proposed to regain sustainability in soil–food subsystems.
Article
This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource problems of time and money. The burden that this places on the small business, particularly in terms of documentation, validation and verification, are then discussed. The paper concludes with a summary of the burdens and benefits that this sector faces as it moves towards compliance with food safety legislation.
From farm to fork: How space food standards impacted the food industry and changed food safety standards
  • J Ross-Nazzal
Ross-Nazzal J. "From farm to fork: How space food standards impacted the food industry and changed food safety standards". In Societal Impact of Spaceflight, ed. SJ Dick and RD Launius. Washington, DC: NASA (2007): 219-236.
The Evolution of HACCP
  • G John
  • Surak
John G Surak. "The Evolution of HACCP". Food Quality and Safety (2009).
Food Code-Annex 5: HACCP Guidelines. U.S. Department of Health and Human services
FDA 2001 Food Code-Annex 5: HACCP Guidelines. U.S. Department of Health and Human services. Public Health Service. Food and Drug Administration (2004).
Published by The Ceylon Chamber of Commerce in collaboration with the Sri Lanka Food Processors Association
  • Eresha Mendis
  • Niranjan Rajapakse
Eresha Mendis and Niranjan Rajapakse. "GMP AND HACCP handbook for small and medium scale food processing enterprises". Published by The Ceylon Chamber of Commerce in collaboration with the Sri Lanka Food Processors Association (2020).