Safety Controls in the Food Industry

The consequences of food-borne illness can be catastrophic not only for the consumers but also for retailers and other organisations in the supply chain. All organisations in the food chain should apply applicable basic hygienic practices to provide food which is safe and suitable for consumption. In deciding whether a requirement is necessary or appropriate, an assessment of the risk should be made using a HACCP approach to implementing a food safety management system (FSMS).

A fundamental part of achieving safe food is the implementation of a structured FSMS that is incorporated into the overall management activities of the organization. The Food Safety Management System should address quality and legal requirements in addition to food safety hazards. Food business operators are required to think logically about what might go wrong with the food that they sell and what they must do to ensure it is safe for their customers.

Implementing a HACCP based FSMS is essential in achieving food safety. The HACCP system and guidelines were developed Codex Alimentarius Commission and require a logical approach to assessing chemical, physical and biological hazards. Starting from a process flow diagram of the operation food business should assess which hazards need to be controlled at each step of the process. The key steps where control is needed are known as critical control points. Measures to control each hazard and the food safety limits should be established for each critical control point. Records of checks at critical control points should be completed as these will provide a due diligence defence if necessary.

Some organisations use both HACCP and ISO 9001 to form a food quality and food management system. ISO 9001 focuses on consumer satisfaction and one of the most important customer expectations is food safety so this is a logical approach. Applying HACCP within an ISO 9001 quality management system can result in a food safety management system that is more effective than implementing ISO 9001 or HACCP separately. Both HACCP and ISO 9001 provide systems work on the philosophy that prevention is better than cure although correction of problems or deficiencies is required when they occur.

When choosing a standard for their FSMS to be approved against many organisations select ISO 22000 Management Systems - Requirements for any organization in the food chain. ISO 22000 is an international standard that combines and supplements the core elements of ISO 9001 and HACCP to provide a framework for the development, implementation and continual improvement of a Food Safety Management System. It has core requirements for Food Management System General Requirements, Documentation Requirements, Management Responsibility, Management Commitment, Safe Food Policy, Planning Communication, Resource Management Infrastructure, Work Environment, Planning and Realization of Safe Products, Prerequisite Programmes, Hazard Analysis, Verification, Planning, Traceability, Control of Nonconformity, Validation, Monitoring and Measuring and Improvement. It would be reasonable to expect some element of these in any food safety management system.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

The Answer to Food Safety

In the past, consumers all over the world were at risk of picking up all sorts of food-borne illnesses purely because there was no legitimate and effective food safety management system in place. But that has all changed with the implementation of the HACCP.

Formulated for NASA's astronauts

The Hazard Analysis Critical Control Point (HACCP) was formulated in the 1970's in an effort to supply food that was totally safe and untainted by pathogens or bacteria to the men on the outer limits of space - NASA's astronauts.

With the hefty clout of both NASA and the US Army behind it, HACCP quickly developed into the preferred food safety mechanism the world over and, today, virtually every country on the planet prescribes to the principles of this proactive system.

Food safety was traditionally reactive

Food manufacturers, from the farm to the fork, traditionally used to rely on end product testing, snapshot inspections of compliance by the relevant governmental bodies and the simplicity of 'shelf life' to determine food safety.

Once a problem was pinpointed, the industry would react. The food safety process was therefore simply a reactive one that, in effect, was merely closing the stable door once the horse had already bolted...and kicked a number of hapless victims in the head on its way out!

The simple steps of HACCP

Through a process of steps, the HACCP simply

* Identifies all significant hazards associated with a specific food production and looks at effective ways of controlling these risks

* Determines the critical control points (CCP)where these hazards can either be effectively controlled or totally eliminated

* Sets up systems to monitor these CCPs

* Establishes relevant corrective activities, if necessary

* Establishes verification procedures to confirm that the HACCP system is being properly implemented

* Implements a system of record-keeping, including sanitation logs, shipping documentation and supplier agreements so that the entire food process can be followed and scrutinised.

Each industry will have different identifiable hazards, critical control points and effective procedures to deal with its specific hazards. So each industry has its own dedicated food safety system that simply follows the procedures laid out by the HACCP system.

Only HACCP-approved chemicals and industrial cleaning equipment will suffice for this mandatory process, with hot high-pressure cleaners, steam cleaners and other specialist equipment earmarked to do the job.

Thankfully, the consumer can now rest a little easier in the knowledge that the food processing sector is being properly managed and controlled by an effective and proactive food safety management system - in short, the pre-emptive power of HACCP.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Hygiene, You and the Law

The Law

From the 1st January 2006, new EU legislation came into effect regarding food hygiene regulations. This affects all food business operators who are now required to put into place, implement and maintain procedures based on the seven principles of HACCP.

What is HACCP?

Hazard Analysis Critical Control Point (HACCP) is a food safety management system designed to assist food business operators in maintaining hygiene standards, therefore proving that they are complying with the above legislation.

There are seven basic principles of HACCP outlined below that you need to do:

1. Analyse Hazards - identify all potential hazards (microbiological, physical and chemical).
2. Identify Critical Control Points - identify the point at which a hazard could occur therefore harming the consumer.
3. Establish Critical Limits - set the parameters of the control points so that out of control activity can be identified.
4. Establish/Implement a Monitoring System to monitor the critical control points.
5. Establish Corrective Action - establish corrective action to be taken when the parameters of critical control points have been breached.
6. Establish Procedures to Verify that points 1-5 are working effectively.
7. Establish Reporting Procedures to provide evidence that the HACCP system is working effectively - these reports should be made available on request.

How Can a Temperature Monitoring System Help You With HACCP?

Enforcement

Current legislation places the responsibility on the food operator to make sure that their food is safe. HACCP has been designed to assist them in doing this.

Failure to Comply with Legislation Carries Serious Penalties

In most cases the local authority is responsible for enforcing food hygiene laws and will take action against you in order to protect the public if necessary. It is often the case that enforcement officers will inspect premises without prior notice and can ask you to produce relevant reports and documentation in order to prove due diligence.

Preliminary Enforcement actions may include:

• Taking food samples 
• Record inspection 
• Written letters requesting that problems are corrected
• In more serious cases, enforcement actions can involve one or more of the following:
• Serving of legal notices 
• Serving of hygiene improvement notices
• Prohibition notices 
• Closure of premises 
• Prosecution, fines and even imprisonment

To prevent any of the above, you should invest in a wireless temperature monitoring system that monitors your critical control points, alerts you when your set limits exceed their set parameters, and produces the reports you need to satisfy your local enforcing authority.

Legal Requirements

Schedule 4 of the Food Hygiene Regulations regarding Temperature Control Requirements states that foods that are likely to support the growth of pathogenic micro-organisms or encourage the formation of toxins are to be held at or below 5°C or at or above 63°C (this being the danger zone).

Responsibilities of a Food Business Operator

The following specification relating to temperature monitoring has been taken from Article 4 of Regulation (EC) No.852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.

"Food business operators shall, as appropriate, adopt the following specific hygiene measures: 3.(c) compliance with temperature control requirements for foodstuffs;"

Use a Temperature Monitoring System as Your First Form of Defence

The aspects of the law relating to temperature monitoring/control have been outlined above, however, the responsibility of proof rests with you as the food business operator. EHO's can enter premises without notice, (at a time of day which is considered to be reasonable), and request to see audit trails and all due diligence data. It is becoming more apparent that pen and paper is just not good enough! Get an automated wireless temperature monitoring system for protection, accuracy and proof that your foods are being 'temperature- monitored' appropriately.

It is also necessary to highlight that there are certain foods that are exempt from temperature control and can be kept at ambient temperature if they have been treated in a certain way and their packaging remains intact .e.g. foods kept in jars, canned foods or air-dried foods. Any specific instructions on packaging should also be taken into account.

Temperature control requirements should be understood and interpreted within the general context of HACCP.

HACCP covers various aspects of food safety and hygiene of which temperature monitoring is a part. Hazards are identified and controls put into place to minimise, even eliminate the risk to the consumer.

Therefore being able to prove due diligence and have your stock and reputation protected is highly important. In addition you can run your business with the peace of mind that you are operating within the guidelines of HACCP and food safety legislation.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Hygiene - The Eight Principles of "From Farm to Fork"

Food hygiene can be compromised at eight different stages in its supply and preparation. These stages start on the farm and end on the fork.

At every stage great care must be taken to ensure that the end product will be safe to eat. Let's define all eight stages.

The eight stages are:

1) The farm

Animals, and crops must be handled and cared for humanely & professionally by trained professionals and with proper supervision by qualified Vets.

2) Transportation of raw materials

Animals and crops must be transported in a way which complies with state legislation and ethical codes.

3) Processing plants

This stage includes slaughter houses, packing stations and factories. All of these sites should be authorised by appropriate regulatory bodies, have a valid manufacturers license, issues to state and national specifications, and comply with GMP, ISO 9002 and HACCP's standards. All authentic, safe products should have the name address and telephone number of the processor or manufacturer clearly printed on the packing.

GMP=Good manufacturing procedures

HACCP=Hazard analysis and critical control points

Iso=International standards organization

4) Food Distribution networks

Distribution of food must be done according to National, state and city regulations. Likewise deliverymen must be clean and well presented. Transport containers must be clean inside and out and be designed specifically to transport the type of food in them, EG. Frozen, chilled.

5) Food Delivery and food storage

Food should be delivered in good condition with undamaged packaging. It should be stored in suitable conditions for that type of food & in a way that prevents cross contamination with other food sources. This includes food storage in the home of the consumer.

6) Preparation of food before cooking

Food should be prepared along clean guidelines. Meat should be thawed in refrigerated conditions and kept separate from vegetables, dairy products, eggs etc. by keeping the meat in a closed container during the defrosting process. Fresh vegetables should be cut on a separate clean cutting board and knives should be thoroughly washed before being used to cut other foodstuffs. In Professional kitchens there should be separate work stations for unclean vegetables, raw meat, dairy confectioneries and salads.

7) Cooking, roasting, baking

Cooking the food will kill most bacteria but keep in mind that some bacteria and toxins survive high temperatures so it is most important remember to keep food hot until eaten or Alternatively chill in small containers and freeze as quickly as possible. Bacteria cease to be active at temperatures of less than 4 degrees centigrade.

8) Serving

Serving food is often the stage when most people let down their guard. Food should be served at a temperature of above 70 degrees centigrade or at a temperature of 5 degrees centigrade or less for cold foods. Serving dishes, pates and cutlery should be spotlessly clean after being washed thoroughly at a temperature of above 70 degrees centigrade.

By checking all these stages as thoroughly as possible you can cut your risk of getting food poisoning considerably.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

A Checklist to Ensure a Plain-Sailing Festive Season

So to act as a reminder of what you should be doing and the positive business impact of following good practice in safeguarding your business and helping it to become more profitable, we've produced a Top 10 checklist. If you can honestly answer yes to all these questions then you are in very good stead to confidently enjoy the New Year without any food hygiene concerns.

Here's your top 10 food hygiene checklist pulled together from EHOs. Score your own business and see how you get on:

• Are all your staff aware of (and sticking to) the correct working hygiene practises?
• Do you have a robust & documented Food Safety Management System?
• Are your systems built on HACCP principles? (Hazard, Analysis, Critical Control Points)
• Are your staff trained to an appropriate level? (ideally Level 2 Food Hygiene Certificate)
• Do you have a cleaning schedule showing what to clean, who cleans, and when?
• Are you aware of the imminent changes to food labelling (new 'use by' rules)?
• Do you routinely use probe thermometers to check food temperatures?
• Are your staff aware of the Danger Zone temperatures & times?
• Are you displaying your food hygiene inspection rating in your premises?
• Have all the foods that you produce been included in your food safety management system?
• Food Temperatures

Getting food temperatures right is of paramount importance as in drastic cases, it can be the difference between life and death. Not only should you routinely check food with probe thermometers but you should also be confident that every member of staff can do so correctly. The probe should always be disinfected before uses, cleaned with antibacterial wipes, have a working battery and be regularly checked. You should also be sure to check all food including delivered food, individual dishes and food in the oven to be sure to keep anything from entering the Danger Zone.

The Danger Zone

The Danger Zone is 5°C to 63°C and food should not be kept in it for any longer than is absolutely necessary. This can be done by minimising the amount of time taken from preparation and cooking through to serving. Food is likely to be in the Danger Zone if it is kept at room temperature, heated or cooled slowly or left in the sun. However, bacteria is killed by high temperatures so ensuring that food is cooked so that its centre reaches 75°C for at least two minutes at is essential.

Cleaning

Disinfecting the workplace and preventing the growth of bacteria is a crucial requirement of any food related business. To do this as effectively as possible you should adopt a 'clean as you go' practice and devise cleaning schedules for your staff to follow. You should also make use of appropriate sanitisers and detergents.

HACCP - 'Hazard Analysis Critical Control Point'

ALL food and drink businesses must now put in place a Food Safety Management System based on HACCP principles and keep up-to-date records on food production activity by law. Hazard Analysis is used to identify any threats to safety where critical control point refers to the changes implemented where a failure would be critical to food safety. It is a business's responsibility to carry out this analysis and make appropriate changes where necessary thereby fulfilling HACCP.

Following the information we have provided above, is synonymous with having good food hygiene. As long as you and all your staff remain up-to-date with these facts and keep abreast of any changes, you should not have any problems in the New Year.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Know About Hazard Analysis Critical Control Point

HACCP has been launched so that people do not fall ill due to the consumption of faulty food and they do not suffer from ailments like food poisoning and stuff. HACCP sees to it that the production procedure is perfect so that the output is good.

The Food and Drug administration as well as the United States Department of Agriculture has made this extensive program in order to be sure that the deaths due to the in taking of faulty foods are lessened at a considerable extent. It actually detects the defects that are occurring in the production system rather than the inspection of the finished goods. In some cases the finished goods when inspected do not show any problems and it is difficult to inspect them in the sealed way too. But if the production system is checked at a whole then the problems can be dealt with more easily. This HACCP certification program has been launched in order to ensure that the public health is steady. Whenever there is any news of the outbreak of any food poisoning problem this group tries to visit the site and inspect the reasons of the occurrence of food poisoning so that such unwanted situations do not arise more often.

How is HACCP beneficial?

HACCP is the monitoring system of food that had been used way back in World War 2 and had been stopped thereafter. Then it again re- launched when more and more food problems arose and ever since it has not looked back in doing its service. It is highly beneficial as because it does certain things without which you could not eat anything and everything that you wanted to.

It saves your food from the biological hazards- Sometimes it has been seen that food which is kept for a long time gets stale and many microorganisms attack the food. It can be so even with the packaged food. In case of frequent weather change it may turn bad. HACCP principles see to it that no such food gets to the market so that people do not buy and have it by any chance.

It saves your food from the chemical hazards- Some companies in order to have more profits adds harmful chemicals to the product. In some fruits like watermelon it has been found that in order to make it red, the shopkeepers are actually dipping them in to the colouring chemical and that is totally harmful. HACCP standards take all the measures to check this problem.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Perishable Goods and HACCP Planning

Nowadays, hazard analysis critical control points (HACCP) planning is a critical part of the cold chain management. The protection of our food supply is significantly improved due to the recent food safety legislation that extends the powers of the Food and Drug Administration (FDA), the first of its kind change since 1938.

Rigid plans for monitoring and taking corrective actions are mandatory actions imposed by the new Food Safety Modernization Act (FSMA) in order to prevent the growth of foodborne pathogens and other contaminants in food products. Every registered food operation must perform a hazard analysis of their facilities and distribution assets in order to identify potential areas that endanger food safety and to then determine what preventive controls should be implemented preventing food specification violations.

Due to the Food Safety Modernization Act regulations, the Food and Drug Administration will depend upon qualified hazard analysis critical control points planning to estimate operational compliance as measured by inspectors and accredited third party auditors. The need for product recalls or mandated corrective actions will be determined by the credibility of the hazard analysis critical control points plan and verification that procedures were adhered to. The smooth running of the plan then resides in the ability of the food handler to monitor and document actions taken with end results. Therefore, whenever technologies that provide dependable monitoring and management of critical control points can be used the risk of a catastrophic event is greatly reduced and relationships with regulatory agencies and customers are enhanced predicated upon the dependability of actions taken and recorded.

In addition, following the FSMA regulations and enhancing the food safety preservation measures using professional tracking tools in order to manage and supervise in a real time manner the surroundings of refrigerated perishable goods will help businesses to reduce the amount of spoiled goods and losses, variables that up until now were considered to be a part of the food business. It is now the perfect time to diminuate the inventory shrinkage and gain a real competitive advantage.

An unique wireless technology was designed specifically to manage and verify real time temperatures and safety parameters surrounding refrigerated perishable goods throughout the supply chain. By incorporating this web based solution as part of their HACCP planning, all the involved parts regarding the food supply chain significantly improve their ability to prevent foodborne contamination illness or any intentional terrorist type deterioration of products they manage.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Not Any Cleaning Company Will Pass the HACCP Plan

HACCP

The Hazard Analysis Critical Control Point plan also known as the HACCP plan was created to make sure of the safety of food plus pharmaceutical products and solutions. This system helps make sure that the manufacturing companies practice chemical, physical and biological hazard prevention. Considering the extremely high standards in the plan, you'll find just a few Industrial Cleaning services which will meet those requirements.

The most beneficial way for you to manage problems in your HACCP plan, is for you to consider changing your present industrial cleaning company. All of the industrial cleaning services understands that they need to satisfy the specifications of the program. We know for sure that there are many of procedures that a business needs to improve so that it can complete the HACCP plan's compliance. Regarding food sanitation services and hygiene standards, Salmonella Sanitation & Contamination Control Services, Hydro-blasting and CO2 Cleaning Services ought to be included in your clean room validation.

Obtaining a cleaning company which offers these types of services is hard to find though. This is why a first class team of cleaning solutions providers comes in to assist you. Aligning your standards with the plan is not the only way for TAM solutions to help your company. Additionally, it offers Airflow, Filter Management, Waste Management Services, and Vacuum Services. You should also focus on food sanitation and hygiene standards. The necessity for industrial cleaning services is essential for the food processing companies and also simple manufacturing companies. As a matter of fact, business corporations within any industry which control dangerous materials have to have professional cleaning services.

A well built cleaning solutions provider is going to be acknowledged for their advanced industrial cleaning service, that can supply you facility services such as asbestos Remediation, Tank entry and cleaning, Line molding, Cleaning, heat exchanger / condenser cleaning, conveyor cleaning, equipment cleaning, Stripping / preparing and re-finishing of tank exteriors, and Co2 applications.

Working as a supervisor in a food processing company, I received first-hand knowledge on the frustration of executing an HACCP plan. Quite a few qualified cleaning providers are not that up-to-date or productive. They do not have the technology that can withstand the program. This is why the majority of industrial cleaning turns into disasters. Wrong removal of dangerous toxins is one of the worst things that can happen.

I managed to obtain the perfect industrial cleaning service that fulfilled our compliance. The cleaning team We have is one of those few that have established their value with integrating the company's HACCP plan along with its services. It's always best to leave it to the professionals to undertake the dirty work. If you're looking to outsource your industrial cleaning services, just be sure you use the one that has proven its worth in the industry and possesses the background to support it.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

How to Select Calibrated Test Samples for Industrial Inspection Systems, to Meet HACCP Requirements

QA advice and best practice for the correct selection of calibrated test samples for your application of inspection systems according to BRC, EFSIS and HACCP.

A test piece is just a test piece?

Not exactly - just like inspection systems one size really doesn't fit all. After all you haven't invested the time and resources into inspection capital equipment to detect the presence of a test piece. You need to validate the fact that the inspection system will keep your products free from foreign body contamination.

Contaminant type and shape

If you look at the test pieces you are using now, you will notice that the contaminate embedded is a sphere and the diameter is shown in mm. Most metal detectors work on the principle of a balanced coil, as contaminates and product passes through the system it unbalances this arrangement.It is this unbalance that determines whether the contaminate will be detected. As well as the material type the cross sectional area of the contaminate plays the most significant part in this. That's why we use spheres - no matter what orientation the test sample enters the metal detector the cross sectional area will not vary.

The most common materials used to test inspection systems are Ferrous (Fe) iron, Non Ferrous (NFe) typically brass, and stainless steel (SS) typically non magnetic 316 grade. Unfortunately in the real world the most common contaminants will not be spherical, metal is most likely to be in wire or shaving form. Remember the metal detector works on cross sectional area? You could in theory get a long thin "needle" type contaminate - if it was only 1mm in diameter and your metal detector detection limit is 2.0mm it could be 12" long and you still may not detect it.

X-ray systems operate differently, they work on density, the amount of energy absorbed by the contaminate together with the shape determines detectability. You could have a 1mm thick blade and if your X-ray is set to detect 2.0mm you may miss the contaminate even if it was 1" in diameter if it was to lay flat perpendicular to the X-ray fan shaped beam. When selecting glass contaminates for test samples - care should be taken to understand the type of glass sphere being used. Density varies greatly from one glass type to the next. Commonly Soda Lime Glass (SLG) is used as it provides a semi standard. If you package your product in glass jars, the most likely glass contaminate is probably going to be your jar glass, following a breakage etc. it may be worth considering having custom samples made that use your glass type.

Contaminant Size Used for Testing

Most commercially available test samples use calibrated spheres of different materials. When you select your size specification to test with it is important to choose one that is reliably and repeatably detected. Too small and the inspection system may miss it, too large is not a representative test. As a rough rule of thumb if you have a wet or salty product (reactive) and your metal detector will detect 2mm Ferrous, it will be around 1.5 times this for Non Ferrous so 3mm. Double the ferrous for stainless steel (as its non magnetic and non conductive) so 4mm approx.

If you have a dry product - such as grains, or deep frozen product the Ferrous and Non Ferrous will be the same and the stainless steel approximately 1.5 times this.

X-ray systems are not affected by the frozen/thaw state of a product, working on density (X-ray absorption) so Ferrous, Non Ferrous and Stainless Steel will be the same size. Hence most X-ray systems are only tested with Stainless Steel and Glass. As mentioned earlier different glass has different density so ensure you know the type of glass in the test sample.

Your product and application will affect the size of contaminants detected. When you write up your HACCP procedure ensure you are using the correct size contaminates. Your metal detector or X-ray system provider will be able to assist with determining the sensitivity of your system. Thereby establishing a realistic specification. Your inspection sample provider should also be able to assist you with setting sensitivity and arranging routine testing procedure and annual calibration.

Calibrated Test Sample Format

As mentioned earlier the purpose of your inspection system is to detect unwanted foreign bodies in your products - to ensure final product quality for your consumers. Laying a test piece on the belt of a metal detector may be a repeatable test, but do you know how that relates to real world metal detection? Consider your reject type and ensure a contaminated product can be rejected positively, so consider the position of the test sample.

You should consider a test piece format that allows you test your system in a repeatable, representative manner. For example if it is a free flowing product the sample needs to move with your product. If it is a conveyor based system with a pneumatic or mechanical reject then ensure that the contaminate can be located anywhere within the packaging and still be detected and rejected. On the subject of location - product itself can shield the effects of the contaminant. A 2mm ferrous test piece that is easily detectable on the outside of a block of cheese may not be detectable at all inside. Consider inserting the test piece so that the contaminate sphere is embedded in the product.

Do not use plastic test pieces on X-ray systems - the way the contaminate spheres are embedded makes it far easier for the X-ray to "see" them. The image analysis software is looking for density differences and an area of high absorption (contaminate) surrounded by low absorption (plastic test piece) makes it highly detachable, even if embedded in the product. A real world contaminate would most likely be surrounded by higher density product. Use flat X-ray test cards to test X-ray systems they are supplied in flat card form to minimize the effect of the contaminate "holder".

The center of a metal detector aperture is the least sensitive part, closer to the lining (top, bottom and sides) is more sensitive. Consider this when you determine where to place the contaminate for your routine testing. Make sure you can recover the test piece following the test, you don't want to cause a contaminate problem with testing. If you make up test packs make sure they are clearly marked and do not get mixed up with good product.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

HACCP, Hazard Analysis Critical Control Points to Ensure Food Safety

HACCP was introduced as a food safety system in the USA in the 1950s. It was originally developed to prevent food poisoning with astronauts during space flight. One could only imagine an astronaut in a sealed space suit suffering from sickness and diarrhea! It was developed between NASA, the Pillsbury Dough Corporation, American scientists and the American military. It originated from quality systems that were previously being used for jet engines and was subsequently adapted for food safety purposes. 

Hazard analysis is employed at every stage of the food operation to ensure freedom from contamination. Since 1st January 2006 all food businesses must have a Food Safety Management System based on the 7 HACCP principles. Most manufacturing facilities will use a full system, but catering businesses will use a process loosely based on this system. This can be achieved using a diary system.

A critical control point is a point in the process which is classed as the last line of defence, for example cooking is a critical control point. If there is a breakdown in the system then corrective action needs to be taken which could include additional cooking, disposal of food or recall. Control measures are actions required to eliminate or reduce a food safety hazard to an acceptable level, much like a control measure in a health and safety risk assessment. In fact HACCP is a food safety risk assessment. The hazards are identified, details of people who could be harmed are documented, additional control measures (critical control points) are introduced, the system is documented, communicated to all staff and reviewed as and when changes occur to the main process.

Corrective action is taken when results of monitoring at a critical control point indicate a loss of control, that is, a critical limit is breached. Monitoring must be carried out at or as near as is possible to the critical control points. There should not be more than 6 ccps in any catering operation, or costs of monitoring could skyrocket and the complete process would be difficult to control. Many companies have far too many ccps, many of which are control points, not critical control points, which are not critical to food safety.

A Critical control point is a step in the process where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. A Critical limit is a monitored reference point which separates the acceptable from the unacceptable. Targets need to be set to ensure that corrective action is taken before a critical limit is violated and food needs to be destroyed.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

HACCP Business Solutions

Since a change of food hygiene legislation on 1st January 2006 the need for HACCP Business Solutions has become very important for food businesses in the United Kingdom. HACCP is an internationally recognized food safety management system that has been used by food producers for a number of years to identify, evaluate and control food hazards. It is a way of identifying and controlling the parts of the food handling process that are most important in preventing contamination and food poisoning. The introduction of new European Food Safety laws in the UK in 2006, extending the requirement for HACCP systems, meant that the need for HACCP Business Solutions became important for small as well as large food businesses.

To meet the international standards laid down for HACCP Business Solutions any system must be able to deliver a food safety management system based on the seven HACCP Principles.

Principles of HACCP

These principles, are set down by the Codex Alimentarius Commission and are:

1. Identify any food hazards in the food business. 
2. Determine the critical control points 
3. Establish critical limits 
4. Establish a monitoring system at the critical control points 
5. Establish corrective action to be taken when monitoring identifies a system failure. 
6. Establish procedures for verification to confirm the HACCP system is working effectively 
7. Establish documentation for all procedures and appropriate records.

For a HACCP Business Solution to be of real value to a food business it must be easy-to-use as well as comprehensive.

The UK government sponsored "Safer Food Better Business" is one such system that is easy to use and relatively jargon free. Other computer and internet-based HACCP Business Solutions are available for small and medium sized catering and retail food businesses. The best of these systems can be used to establish a HACCP based food system without the need to employ an expensive consultant.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

HACCP Process Flow Diagram - Top Tips

A Process Flow Diagram is an essential part of any HACCP (Hazard Analysis Critical Control Points) system. This is normally complied by the HACCP team immediately after the Terms of Reference document is produced. This article will look at my top tips for producing a good Process Flow Diagram and outline the pitfalls along the way.

The Process Flow Diagram is a representation of how any food product or raw material is produced, prepared or manufactured. It should start as soon as raw materials, ingredients or packaging materials are received by the company and deal with all steps in the process of producing a final product through to the passing of the final product to the customer or consumer. However, some key areas can make the difference between a good HACCP plan and a downright confusing one. Since we are talking about food safety here it is clearly important that we get the Process Flow Diagram right. First things first; unless you have organised a HACCP team and decided on any product grouping or categorisation then you should not be contemplating producing a Process Flow Diagram but organising the HACCP team first.

The first decision we must make is who from the HACCP team will compile and check the Process Flow Diagram. The person(s) responsible for this should have an intimate knowledge of the production or preparation process. If there is more than one person then this should be done as a team and the process agreed and drawn up together. This is an analysis that will involve sketching out the steps all ingredients, raw materials, packaging and waste materials go through in a logical sequence from start to finish. Each stage will be defined as a process step and this is the first area where mistakes happen. People commonly don't understand what a process step is or how to name it. This is crucial as we will see later. A process step is effectively a box you will sketch on your paper and it should represent a change in some way of the product, raw material or packaging. When I say change I mean that the raw material changes in terms of ownership, temperature, time, location, addition or removal of something. For example; 'Goods Inwards' is a transfer of ownership or raw materials, ingredients or packaging. 'Chilled Storage' is a control and reduction of temperature where the product or raw material changes by 'getting older' or by having its temperature reduced. 'Cooking' changes the food both physically and chemically and also kills bacteria. The key here is the word 'change'. Apply this rule to your identification of process steps and you will be able to identify process steps easily.

The next major issue related to the above is the naming of a process step. This is vital to the hazard analysis that will take place later. The reason for this is that the second question in the Codex Alimentarius decision tree asks 'Does the Process Step eliminate or reduce the hazard to an acceptable level?' The implication of this is that if we chose a bad naming convention for the process step then we are in danger of not being able to answer this question effectively. This is important because the answer to this question determines if the process step is a critical control point (CCP) or not. For example; if we have named a process step 'Hold Meat in Walk In Store' and we assess the microbial hazard 'Bacterial growth (temperature not low enough)' then when answering question 2 'Does the process step eliminate or reduce the hazard to an acceptable level?' is not as clear as if the process step was named 'Raw Meat Chilled Storage'. The best way to avoid this problem is to name the process step using as few words as possible and to functionally describe what happens to the food, raw material, etc at the process step. Good examples of this are 'Goods Inwards', 'Chilled Storage', 'Frozen Storage', 'Cook' and 'Metal Detect' Using this approach keeps us on the right track for later on in the hazard analysis process.

Having drawn up the process flow diagram we must then have it verified before approving this as the version of events. Ideally, this should be done by having someone else walk through the process and check that what you have documented actually happens. Verification should take place at different times of day, e.g. different shifts and also when things are very busy and very quiet as the pressures of production can sometimes cause people to take short cuts. Once the verification has been agreed, the HACCP team should then sign off the process flow diagram and if they are using a HACCP software system enter the flow diagram in to the system.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

What is HACCP? How to Prevent Food Poisoning

What is HACCP?

HACCP is basically health and safety for food so it doesn't make you sick or even kill you through food poisoning, poor hygiene, sanitation or contamination. HACCP was devised by NASA (that's right.. NASA) and Pilsbury Corporation (USA's largest food manufacturer in the 60's) in the build up to the space race between the USA and the USSR in the 50's - 60's. It was originally designed to ensure that the food the astronauts took into space was not contaminated with food poisoning bacteria, harmful chemicals or any other physical agent which might be dangerous to someone who eats it.

HACCP is now a legal requirement in all EU countries, the USA and many other countries worldwide. It is pushed by the World Health Organisation and the World Trade Organisation into countries legislation. Basically if you are a food business and want to export food to other countries you need a HACCP system in place. It is enforced by Environmental Health Officers in the UK and Health Inspectors elsewhere.

It's really very simple; in order to have a HACCP Plan you need to:

1. Have a HACCP Team (kind of like the Health and Safety Team) who will draw up the documentation.
2. The HACCP Team then draws up a Process Flow Diagram of the food preparation or manufacturing process. E.g. Goods Inwards, Chilled Storage, Preparation, Packing, Finished Goods Storage, Temperature Controlled Delivery.
3. You then take each of these process steps and try to identify things that could go wrong (i.e. hazards). For example, in the Chilled Storage step mentioned above, the fridge could break down and the temperature of the food could increase and bacteria present can them multiply. This would be described as a hazard "Bacterial growth (temperature not low enough)".
4. Then we describe the control measure for the hazard. In the above example, the control measure would be "Effectively operating refrigerator."
5. What we do next is decide if the hazard is critical to food safety or not, i.e. is it a Critical Control Point (CCP). There are a number of ways to do this but basically it all boils down to this fact. We need to ask ourselves 'If the control measure (in this case "Effectively Operating Chilled Storage") were to NOT WORK, would someone get sick or die because of it?' - If we answer yes to that question then this is a Critical Control Point. That means we must establish Critical Limits, a Monitoring Procedure and a Corrective Action. In our Chilled Storage example the answer to this question is often yes and therefore anything that involves refrigerated storage is usually a Critical Control Point.
6. Having identified a CCP we need to put some numbers on the hazard to decide what the 'known and safe' levels or Critical Limits would be for that hazard. In our example, we know that food is safe (i.e. bacteria don't grow very fast) at 5oC so our Critical Limits are 1-5oC or <5oC.
7. So now we know what to measure we need a Monitoring Procedure that outlines how to measure the critical limit, how often to do it who is to do the measuring.
8. We need a Corrective Action so that we have a plan in place in the event that the Monitoring Procedure finds a Critical Limit outside the acceptable range, i.e. >5oc in this example's case.

So there you have it, phew!! It's a lot to take in and that's why a lot of food businesses struggle with it but HACCP is a logical approach to ensuring food safety; it is international, comprehensive and a legal requirement in many countries.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Safety Training - Why it Matters

You would not operate heavy machinery without proper training in safety and operations, right? Why would you serve food or work with various food appliances and equipment without that same training and experience? Food safety training often seems trivial to many people simply because it's not something that they feel the need for. A lot of issues surrounding food safety are matters of common sense, which causes people to think that they can handle themselves, even without formal training. However, there is much more to working in food service and people need to ensure that they get proper training to become the best that they can be within their career.

Food safety training and HACCP Training allows people to learn the details of food preparation and restaurant operations. They can learn about health codes, violations, safety issues, and other elements of working in food service, no matter which particular setting they work in. By taking the proper safety courses, people are able to set themselves up for a variety of different career opportunities and better paying positions because they are properly trained. Whether you choose this training on your own or seek it because it is required by an employer, it can always serve to improve your career future.

Finding online food safety training courses is not difficult. There are many different programs to choose from, and people will be able to customize their training program to suit their needs. For example, if you need to study at night or on the weekends, you can do that. The online format allows everyone to choose when they study, how quickly they complete the course, and which courses they want to take. The entire process is quicker and more affordable, allowing for the ultimate convenience for today's working learners.

Whether you are seeking a particular type of food safety training or if you just need a general course in the subject area, you can find all types of different courses and programs to choose from. Make sure that you choose a reputable provider, the right training for your needs, and the programs that satisfy your state or workplace requirements for food safety courses, no matter where you work or which types of careers you are looking for. By being informed and prepared, you will be much more successful with online career training than if you just jumped in without knowing what is expected of you or how you are supposed to get your training completed.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

The Benefits of Online Food Safety Training

Food poisoning acts quickly and is caused by eating poisonous food. Food, which includes drinks, could have been poisoned by us, other people or by environmental factors.

The major cause of food poisoning is by bacteria, which are microscopic organisms. They are living creatures which inhabit this planet in great abundance. The majority of bacteria are harmless. In fact, without bacteria, it is very doubtful that this planet's inhabitants (animals and plants) would survive. It has been suggested that we all originated from LUCA (Last Universal Common Ancestor) several billion years ago. Luca evolved into different branches: Eukarya, Archaea and Bacteria. We humans come under the Eurkarya domain. It is because of this link that scientists think bacteria have very similar cellular components and functions to us.

At home, food poisoning can be controlled by good personal hygiene such as regular hand washing and showering/bathing. The wearing of protective clothing, such as an apron, whilst preparing food, can also aid in food poisoning prevention. Many people prepare and cook food at home but never consider taking an online food safety training qualification to learn about the dangers of food poisoning. Perhaps they think that the courses are only for people that work in the hospitality industry. so we can say that the food safety is in our hands, if we try to do such things then we can avoid the food poisoning.

Keep pets out of the kitchen when preparing food as they are a major source of infection. This includes dogs, cats, domestic birds and other cute, cuddly, creatures; they all harbour pathogens. Keep raw food away from ready to eat food. All raw meat, salad vegetables and soil-contaminated vegetables hold pathogens and these can easily be transferred to ready to eat food by cross contamination. This is especially important when using barbecues. If you handle raw foods, wash your hands. Do not use alcoholic gels or bactericides for health and safety and environmental reasons. Soap and water is totally adequate. 

Internal and external bins must be kept clean, inside and out, or they attract pests. Pest such as birds, insects and rodents carry other diseases apart from pathogens. Ensure outside bins have tight fitting lids. Do not leave any bags outside the bin, as these attract pests. Have a good cleaning regime in the kitchen. Clean as you go, is a process that is used quite extensively in the trade. It is a method of preventing cross contamination by cleaning up as soon as any soiling occurs.

There are a lot of things to consider when cooking at home in order to remain free from food poisoning; that is why it is ideal for home cooks to learn food hygiene. One method is by online food safety consulting. In the food industry the HACCP Training give a better chance to get the HACCP Certification for the food business.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles