WHY WE STILL NEED HACCP STANDARDS?

[David White]

While there is a wide variety of microbiology in the title of infectious diseases and intensive experiments are conducted all over the world, thousands of people are still infected, harmed, or killed by bacteria every year. This condition continues to be critical for food consumption. Conventional monitoring and testing techniques have been used in food institutions to reduce these hazards, and certain visual, human, chemical, and microbial experiments have been attempted to ensure food safety. However, not releasing goods that are not considered appropriate in final quality management and not proceeding to the next stage of the process or shipping in hazardous situations can provide limited protection for food safety and these are generally last-minute calls and interventions.

Because;

Dangers are also not routinely dispersed. Therefore, it cannot be assured that the food is 100% healthy when checked using the sampling method. The ideal degree of food safety error is 0. Since it can be contaminated, disease-causing, or even deadly in some cases. Besides, the distribution of a single infected product to a business that manufactures thousands of tons of products may lead the person to eat the food to become ill or even die. Such circumstances place the firm in a tough position against legal institutions which may reduce the credibility of the business. The failure rate in the sampling quality control method cannot be 0 percent. Sampling and testing of the complete finished sample are not feasible in practice. That’s why controls and tests should be dispersed through the whole process. In this manner, HACCP helps businesses to create critical danger points to control regularly.

Another thing that needs to be considered is that the findings of the microbiological analyzes carried out in the final quality control are very long. For this cause, development is proceeded carefully from respectively in order not to disrupt, without seeing the results of the tests, and it could be possible to use raw materials involving different hazards in the product. Also, owing to the explanation, which was tried to clarify above, the faulty goods in question may be delivered to the consumer.

Another downside is that the precise cause of the problems cannot always be determined based on the findings of the analysis and the test. And the quality control is made for the substance only. However, the existence of non-standard conditions in the product can be induced by variations in different procedure parameters.

HACCP is a food management system focused on the elimination of food safety issues and has been recognized as the most efficient system for the management of food-borne diseases by international bodies.

HACCP certification was designed to support food safety by reducing food-related risks. The primary functions below can be described as the most influential aspects of the HACCP.

1. HACCP maintains very good management of vital parts of the operation.

2. Control is carried out easily with quick and cheap variables such as time, temperature, visually inspecting.

3. It also reduces the expense of quality management

4. System operators are more powerful than laboratories in the process control.

5. Potential risks are taken into consideration. Safety procedures should also be carried out within the system.

6. HACCP is a compliance technique that handles known hazards more efficiently than conventional quality control. It means that errors are avoided before they happen.

The HACCP scheme includes a list of critical control points (CCPs), goals, reporting procedures, and corrective information for each CCP. Both records should be maintained regularly for each test, and the feasibility of the test should be shown regularly to ensure consistency of safety.

For more information about HACCP certification, you might want to check out this website.