Food Safety And Food Quality Assurance Environmental Sciences Essay

nutrient Safety And pabulum note Assurance Environmental Sciences EssayThe fodder pains/ seek pains has a moral and legal obligation to produce preventative and strong pabulum. Food firm management moldiness(prenominal) continue to be the primary line of defense in the production and manufacture of safe sustenance ( everyi, 2004).The first step in nutrition gum elastic program is a forage actory asylum program is the establishment of a safety committee with full role for assuring the manufacture of safe and wholesomeness of sustenance.The secondment major safety compound which is important in any feed firm ar the methods on the regimen processing. The nutrient whole works essential fuddle strict operating stipulations or e actu eithery unit surgical process in the institute. Every nutriment plant has different operating specification even it plant processes same products.The third key safety factor in every nutrient firm is the hazards associated with t he discordant commodities and/or the various processes or usu ally methods in engagement. Raw material that be exercise in sustenance plant should be monitor by the timberland potency team. It is to reduce hazard on raw material. Furthermore, on fare processing plant, hazard whitethorn also appear.Biological, chemical, and physical hazards can attain sea forage-related illnesses. Biological hazards include Clostridium botulinum, Listeria monocytogenes, Salmonella, E. coli, and pathogenic staphylococcus. Chemical hazards include compounds much(prenominal) as Pb, carcinogenic compound, , which can cause illness from long-term exposure. forcible hazards include foreign objects in food that can cause injury when eaten, such as glass, hair, , or metal fragments.Food Safety and Food Quality AssuranceFood safety is the assurance that food will not cause harm to the consumer when it is vigilant and eaten according to its intended use. The assurance that food may not cause harm, injury, or illness is impelled by (1) all harmful substances present in the food capture been eliminated or prevented from exceeding the acceptable level and (2) the food has been prep bed, handled, and stored under confineled and hearty conditions in conformance with practices prescribed by government economy (Alli, 2004).The tip industry, like many an(prenominal) other industries, has used base tint control programs, and more complex case assurance programs and note management musical arrangements, in its efforts to achieve food quality. Good Manufacturing Practices (GMP), Sanitation quantity Operating Procedures (SSOP) and the fortune Analytical exact nurse Point (HCCP) scheme can be integrated into a food industry, quality management system, or management and monitoring materials, products, and processes for food safety hazards can be part of quality control program.On implementation of food safety system, food industry policies should be based on food safety formula. on that point are some food safety regulations as followsFood safety regulation 1995 in the UKThese regulations came into force on 15 September 1995 and implement the cookery of the directive on hygiene foodstuff (93/94/ europium discussion section 12.3.2.1.) except for those which relate to temperature control (section 12.5.4.). This main feature of regulations is that proprietors are essential to identify and control food safety risk at all stages in preparation and selling of food using hazard compendium (Forshyte and Hayes, 1998). This must be done according to the following principlesAnalysis of authority food hazards in the operation.Identification of those points in the operation where hazards, may occur. decision making which the points identified is critical to ensuring food safety.Identifying and implementing powerful control and monitoring procedures at those critical points.Review of the system periodically and whenever the operation intensifys.Fish, she ll search and fishery products legislation in the ECLegislation Council Directive 91/493/atomic number 63 legislation is concerned directly with fish. This legislation aims to harmonize measures for the handling and discussion of all fish and shellfish at all stages up to retailing. There is the usual detail in food standards, this covering factory vessels and fish processing factory. The Council Directive, 91/492/EEC lays down health conditions for the production and placing on the market of live bivalve mollusks (Foshyte and Hayes, 1998).The commission Decision 93/51/EEC on the microbiological criteria applicable to the production of cooked crustaceans and mollusks shellfish is summarized in elude 1.1.The Good Manufacturing Practices (GMP) regulation in the USAAccording to Forsythe and Hayes (1998), this regulation is divided into four subparts, as followsGeneral provision This part is concerning force- reveal. No person propeled by disease or boils, sores, infected wounds, et c, may work in food premises where there is a just possibly of food being contaminated or other personnel infected.Building and facilities the need for clean surround to factories is stressed so that pets are not attracted and food not contaminated. Factories should be constructed so that cleaning is facilitated and comely working and storage space should be provided. Floors, walls and ceilings should be constructed well to allow for for adequate cleaning, duct and pipes should not be suspended working areas where spend or condensate may contaminate food materials or food contact surfaces.Table 1.1. The examples bacteriological standards for fish products in several countriesCountries mensurationProductMicroorganismLevelEUFish products 91/493/EEC and Commision Decision 93/51/EECCooked crustaceans and molluscan shellfishSalmonellaAbsent in 25 g, n=5, c=0Cooked crustaceans and molluscan shellfishOther pathogens and toxin thenceNot to be present in quantities such as to affect heal thWhole productsMesophilic aerobic bacteriumm = 10000M = hundred thousand n = 5 c = 2Crab marrowMesophilic aerobic bacteriam = 100000M = 1000000 n = 5 c = 2FranceSliced fish, crumbed or not modern fish fillets, refrigerated totality aerobesFaecal coliformsS. aureusAnaerobic shulphite reducerSalmonella50.000 per g muck10 per g max100 per g max2 per g maxAbsent in 25 gShellfish, bivalves, urchins liveFaecal coliformsFaecal streptococciSamonellas300 per 100 ml max2500 per 100 ml maxAbsent in 25 gUSAMarshall (1986)Crab meat, fresh or frigidE. coli4 per g maxShrimps, raw, breadedViable aerobic bacteria100000 per g maxE. coli4 per g maxS. aureus100 per g maxJapanMarshall (1986)Frozen foods Require only warming before consumsptionTotal viable bacteriaColiformsAbsent in 1 gHeated before consumptionTotal viable bacteriaColiformsAbsent in 1 gRaw oysterTotal viable bacteriaE coli50000 per g max 230 per 100 g maxKoreaAnon (1995)Fish productNumber of bacteriaColiformE coliNegative for ster ilized productsExection half-processed surimiNegative for half-processed surimiSource Forsythe and Hayes (1998)Equipment. This subpart includes a very brief description of desirable features in the design and construction of food processing equipment. Design and construction must ensure that contamination of food with lubricants, fuel, metal fragments, etc. are avoided. Food contact surfaces must be corrosion resistant, made of non-toxic materials and be resistant to the action of any food materials.Production and process control. This subpart includes regulations for the inspection, cleaning and storage of raw materials, restrictions on the use of food premises, and equipment and regulations on the cleaning and maintenance of equipment.International implementation of HACCP conceptHACCP is internationally accepted as the major means of assuring food safety as promoted by the codex Alimentarius Commission (Forsythe and Hayes, 1998). The joint FAO/WHO leaf-book Alimentarius Commis sion describes the steps needed to implement the HACCP system. Before implementing a political party should have minimum hygiene measures, for example, according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice and appropriate food safety legislation. These requirements should be well specified and documented, fully operational and verified in beau monde to facilitate the successful application and implementation of HACCP (National Board of Experts-HACCP, 2002 in Plaggenhoef et al., 2002 )The HACCP system which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on measure rather than relying mainly on end-product testing (FAO/WHO, 1997).e. ISO 220002005ISO 22000 is international standard that was prepared by Technical Committee ISO/TC 34, Food products. This International Standard specifies the req uirements for a food safety management system that combines the fol owing full general y recognized key elements to ensure food safety on the food chain, up to the point of final consumption interactive communication, system management, prerequisite programs, and HACCP principles. This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs (PRPs). This International Standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the meter of human consumption (ISO, 2005).1.3. The Relationship between Prerequisite program, HACCP (Hazard Analysis Critical Control Points) and TQM (Total Quality Management)Fish plants that plight with HACCP system will have the required prerequisite programs that includes GMP and some industry sectors in Indonesia include SSOP. The fish processing plants that do not have HACCP system, the GMP remains essential for underwriteing food safety. It is more appropriate for the HACCP prerequisite to be used instead of the basic GMP. The prerequisite programs provides more comprehensive coverage of the requirements relating to conditions and activities in a food plant than will the GMP. In food plants that do not operate with HACCP systems but have implemented the ISO 9001 Quality Management Systems standard, as a minimum the GMP should be part of the applicable regulatory requirements of the standard (Alli, 2004).All food plants need to develop and implement a program of GMP to address food safety requirement. Food plants that develop and implement the HACCP systems to address food safety also need to develop and implement the HACCP prerequisite programs. The activities fo r GMP or the HACCP prerequisite programs that are developed at a food plant should be documented as SOP. In addition, where monitoring, inspection, or testing is carried out as part of the programs, records should be kept as evidence that these activities are actually performed (Alli, 2004).HACCP is an fire to hygienic food production by legal community of problem (Forsythe and Hayes, 1998). The hazards analysis portion of HACCP involves a systematic study of the ingredients, the food product, the conditions of processing, handling, storage, packaging, distribution and consumer use (Pearson and Dutson, 1999).TQM is an effort for continuously improving the quality of all process, products, and services through universal participation of all employees, that lead great customer satisfaction and loyality, and improved business results (Sarvadan, 1992 in Pearson and Dutson, 1999).In many cases, the TQM approach has produced remarkable changes in how management and employees envision a nd interpret quality. The TQM approach requires a company to develop a strategy, involving all levels and functions of the company, which focuses on straight the customer. Everyone involved TQM will have a red-hot mind practice towards quality. Consequently, there will be a drastic and permanent change in the culture of company, giving company personnel an entirely new focus on quality improvement (Pearson and Dutson, 1999).The combination of TQM and HAACP, include GMP and SSOP, provides a total systems approach to food processing, encompassing the elements of food safety, food quality and food productivity (NFPA, 1992). This combine method will stress commitment, education, stop and corrective action, statistical control, record keeping, verification and teamwork (Pearson and Dutson, 1999).TQM teams, responsible for developing and implementing HACCP, should settle representatives from a variety of discipline and workers from all levels. This type of diversity assures effective evaluation of all areas that may have an impact on safe food processing (Pearson and Dutson, 1999).SummaryIn summary, hazard in food industry may be includes biological, physical, and microbiological aspects. They present new challenges to the industry and they must be eliminated during the manufacture of safe and wholesomeness food. All finished product must be audited for quality assurance through the marketing channel, and every plant must establish quality assurance department with full authority to uphold the policies and standards of food firm for the production of safe and safety. High quality foods that are safe are in great demand and the engine room is available to any food firm to live well deep down the rules and regulation for the production of foods that are most acceptable.