WHITE PAPER both risk assessment (e.g. data collection, analysis, recommendations) and risk management (e.g. legisla tive measures, targets for reduction) measures. HACCP As with many manufacturing businesses, there are many ways to manage the hazards and risks but one universally popular system that has been recommended by regulatory bodies and adopted by the food industry is the Hazard Analysis and Critical Control Point (HACCP) food safety management system(11). In the food industry HACCP is designed to analyse and control biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Food processors are required by law(16),(17) to have a written food safety plan, which should include systematic hazard analysis, risk assessment and implementation of control measures. HACCP provides such a system that includes the identification of the “Critical Control Points” (CCP), i.e., those points, steps or procedures in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated or reduced to an acceptable level. Once CCPs are identified, food processors can then implement appropriate validated controls and critical limits for each CCP, continually monitor and verify these CCPs, take corrective actions where necessary, and document that safe procedures are being followed. HACCP procedures can be applied and developed for food production, retail and food service operations. HACCP per se is focused on the control of the raw material, the final product and the process. Underlying this principle HACCP focus is the HACCP Pre-requisites programme, which focuses on the production env iron ment, people and services, including; • Building design • Equipment design • Maintenance • Sanitation (Cleaning and disinfection) • Personnel hygiene • Pest control • Waste control Best practice pre-requisites should be in place in all factories. SANITATION (CLEANING AND DISINFECTION) AN ESSENTIAL HACCP PRE-REQUISITE IN THE FOOD INDUSTRY One of the key pre-requisites listed above is sanitation. Good cleaning and disinfection practices are essential to minimse the risk of microbial, foreign body and allergen contamination of the food/beverage product. With regard to microbial control, cleaning is an essential pre-requisite to disinfection, as any organic material on the surfaces to be disinfected will render the disinfectant less effective or shield the microbes from the disinfectant(18). Cleaning is a combination of four factors; 1. Time 2. Temperature 3. Chemicals 4. Mechanical effort/kinetic energy None of these factors work in isolation but must be used in combination to achieve effective cleaning. However, the contribution each makes to the cleaning process will vary dependant on what is being cleaned. For manual cleaning there are limitations on the temperature (of the water and chemicals) and the chemicals used, due to the direct exposure of the operator to them. Consequently, it is important that the cleaning equipment itself delivers effective and efficient cleaning, relative to the time and effort available for cleaning. Copyright © 2019 Vikan A/S · All Rights Reserved 03
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