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Hazard Analysis And Risk-based Preventive Controls
Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010. Preventive control systems emphasize prevention of hazards before they occur rather than their detection after they occur. The FDA released the rules in the Federal Register from September 2015 onwards. The first release of rules addressed Preventive Controls for Human Food and Preventive Controls for Foods for Animals. The Produce Safety Final Rule, the Foreign Supplier Verification Programs (FSVP) Final Rule and the Accredited Third-Party Certification Final Rule were issued on November 13, 2015. The Sanitary Transportation of Human and Animal Food final rule was issued on April 6, 2016, and the Mitigation Strategies To Protect Food Against Intentional Adulteration (Food Defense) final rule was issued on May 27, 2016. Scope All food compa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazard Analysis And Critical Control Points
Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Codex Alimentarius
The Codex Alimentarius () is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety. History and governance Its name is derived from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission (CAC), a body established in early November 1961 by the Food and Agriculture Organization of the United Nations (FAO), was joined by the World Health Organization (WHO) in June 1962, and held its first session in Rome in October 1963. The Commission's main goals are to protect the health of consumers, to facilitate international trade, and ensure fair practices in the international food trade.Understanding Codex', World Health Organization and the Food and Agriculture Organization of the United Nations (5th ed. Sept. 2018). The CAC is an intergov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanitation Standard Operating Procedures
Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOPs are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOPs to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by "responsible educated management". As these procedures can make their way into the public record if there are serious failures, they might be looked at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanitation
Sanitation refers to public health conditions related to clean drinking water and treatment and disposal of human excreta and sewage. Preventing human contact with feces is part of sanitation, as is hand washing with soap. Sanitation systems aim to protect human health by providing a clean environment that will stop the transmission of disease, especially through the fecal–oral route.SuSanA (2008)Towards more sustainable sanitation solutions Sustainable Sanitation Alliance (SuSanA) For example, diarrhea, a main cause of malnutrition and stunted growth in children, can be reduced through adequate sanitation. There are many other diseases which are easily transmitted in communities that have low levels of sanitation, such as ascariasis (a type of intestinal worm infection or helminthiasis), cholera, hepatitis, polio, schistosomiasis, and trachoma, to name just a few. A range of sanitation technologies and approaches exists. Some examples are community-led total sanitation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hygiene
Hygiene is a series of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." Personal hygiene refers to maintaining the body's cleanliness. Hygiene activities can be grouped into the following: home and everyday hygiene, personal hygiene, medical hygiene, sleep hygiene and food hygiene. Home and every day hygiene includes hand washing, respiratory hygiene, food hygiene at home, hygiene in the kitchen, hygiene in the bathroom, laundry hygiene and medical hygiene at home. Many people equate hygiene with 'cleanliness,' but hygiene is a broad term. It includes such personal habit choices as how frequently to take a shower or bath, wash hands, trim fingernails, and wash clothes. It also includes attention to keeping surfaces in the home and workplace clean, including bathroom facilities. Some regular hygiene practices may be considered good ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazop
A hazard and operability study (HAZOP) is a structured and systematic examination of a complex plan or operation in order to identify and evaluate problems that may represent risks to personnel or equipment. The intention of performing a HAZOP is to review the design to pick up design and engineering issues that may otherwise not have been found. The technique is based on breaking the overall complex design of the process into a number of simpler sections called 'nodes' which are then individually reviewed. It is carried out by a suitably experienced multi-disciplinary team (HAZOP) during a series of meetings. The HAZOP technique is qualitative, and aims to stimulate the imagination of participants to identify potential hazards and operability problems. Structure and direction are given to the review process by applying standardised guide-word prompts to the review of each node. The relevant international standard calls for team members to display 'intuition and good judgement' and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazard Analysis
A hazard analysis is used as the first step in a process used to assess risk. The result of a hazard analysis is the identification of different types of hazards. A hazard is a potential condition and exists or not (probability is 1 or 0). It may, in single existence or in combination with other hazards (sometimes called events) and conditions, become an actual Functional Failure or Accident (Mishap). The way this exactly happens in one particular sequence is called a scenario. This scenario has a probability (between 1 and 0) of occurrence. Often a system has many potential failure scenarios. It also is assigned a classification, based on the worst case severity of the end condition. Risk is the combination of probability and severity. Preliminary risk levels can be provided in the hazard analysis. The validation, more precise prediction (verification) and acceptance of risk is determined in the risk assessment (analysis). The main goal of both is to provide the best selection of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ISO 22000
ISO 22000 is a Food safety management system which is outcome focused, providing requirements for any organization in the food industry with objective to help to improve overall performance in food safety. These standards are intended to ensure safety in the global food supply chain. The standards involve the overall guidelines for food safety management and also focuses on traceability in the feed and food chain. Food safety Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. ISO 22000 standard ISO 22000 is the most popular voluntary food safety international standard in the food industry with 42,937 sites certified (as per thISO Survey 2021. The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) and the World Trade Organization (WTO) Principles for the Development of International Standards. Defining the requirements for a Food Safety Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Food Restaurant
A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a " meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast-food restaurants are typically part of a restaurant chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951. Arguably, the first fast-food restaurants originated in the United States with White Castle in 1921. Today, American-founded fast-food chains such as McDonald's (est. 1940) and KFC (est. 1952) are multinational corporations with outlets a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Design Review Based On Failure Mode
Design review based on failure mode (DRBFM) is a tool originally developed by the Toyota Motor Corporation. This tool was developed based on the philosophy that design problems occur when changes are made to existing engineering designs that have already been proven successful. Methodology DRBFM methodology was developed by Tatsuhiko Yoshimura, a Quality Expert and a professor at Japan's Kyushu University. Yoshimura knew that design problems occur when changes are made without the proper level of supporting documentation. Using the philosophy of ''preventative measures'' (Mizenboushi), he created his own philosophy of DRBFM. Dr. Tatsuhiko Yoshimura supported the development and usage of DRBFM at many companies. He believes companies that implement the usage of DRBFM will be a better company. He believes the implementation of DRBFM requires discipline and engagement of everyone to the one goal of adding value to the customer by meeting engineering functional requirements and customer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
