Food Safety and Critical Control Points
Food And Beverage | Hygiene Report Assignment | | This report will cover the fundamentals of HACCP and how it is used in restaurants and other sections in the hospitability industry so food can be in a safe environment and be safe at the public. | | Christos Nicolaides | 1/9/2010 | |
HACCP
Manchester Metropolitan University
INTRODUCTION
What is HACCP?
Hazards, Analysis, Critical, Control, Points (HACCP). It is a system advanced on food safety which identify, assess and Control hazard which important for food safety.
History
Everything stated in a space program in the USA from NASA. The whole rezone of doing this it was to keep astronauts away from getting food poisoning.
HACCP was born after technology and research were had enough information to create a preventative system which was required to give a high level of food safety. After the finding of HACCP it was time to get in deep on details so the Pillsbury Company joined with NASA and the USA Army laboratories came up with a new system which is the same as HACCP, they call it the FMEA. It is the engineering on system failure mode effective and analysis. The System was looking how a product can fail and the food get to be poison. For example, expire date on milks. After that date the milk will fail as a product. The system made a research on until which date it will be good to serve the milk.
As Mortimore S. and Wallace C. indicate in their book HACCP a practical approach second edition ‘HACCP and FMEA, are looking for hazards and what would go wrong in a product, safe sense.’
Definitions
The Hazard: on what level is possible to cause harm to an individual. It can be a significant objective like Bacteria, toxin, virus, and parasite, chemical or physical hazard.
The Hazard analysis: Is the Process of collecting and evaluating information on hazards reactions on food. Which is one of the steps the seven principles of HACCP. 1) potentially hazardous raw materials 2)
HACCP
Manchester Metropolitan University
INTRODUCTION
What is HACCP?
Hazards, Analysis, Critical, Control, Points (HACCP). It is a system advanced on food safety which identify, assess and Control hazard which important for food safety.
History
Everything stated in a space program in the USA from NASA. The whole rezone of doing this it was to keep astronauts away from getting food poisoning.
HACCP was born after technology and research were had enough information to create a preventative system which was required to give a high level of food safety. After the finding of HACCP it was time to get in deep on details so the Pillsbury Company joined with NASA and the USA Army laboratories came up with a new system which is the same as HACCP, they call it the FMEA. It is the engineering on system failure mode effective and analysis. The System was looking how a product can fail and the food get to be poison. For example, expire date on milks. After that date the milk will fail as a product. The system made a research on until which date it will be good to serve the milk.
As Mortimore S. and Wallace C. indicate in their book HACCP a practical approach second edition ‘HACCP and FMEA, are looking for hazards and what would go wrong in a product, safe sense.’
Definitions
The Hazard: on what level is possible to cause harm to an individual. It can be a significant objective like Bacteria, toxin, virus, and parasite, chemical or physical hazard.
The Hazard analysis: Is the Process of collecting and evaluating information on hazards reactions on food. Which is one of the steps the seven principles of HACCP. 1) potentially hazardous raw materials 2)