Food Transportation Safety: Characterizing Risks and Controls by Use of Expert Opinion (original) (raw)
HACCP in Hotel Industry -a study on its Application in Food Production
Hazards Analysis Critical Control Point (HACCP) was developed as a management tool to provide a structured approach to control identified hazards. It was jointly developed by Pillsbury organization and NASA in 1960's with an objective to provide food product's for astronaut consumption in space. This is now widely used in food industry to ensure safe food for consumer. This paper describes the principles and procedures of HACCP. The purpose of this study is to design/modify the generic HACCP models for food production in hotel kitchen. If hotel intend to produce a good quality food, then hotel kitchens would have to implement a HACCP systems as well as GMPs. Introduction HACCP was jointly developed by Pillsbury Organization and NASA in 1960's with an objective to provide food products for astronaut consumption in space. It is a management tool used to ensure food safety. HACCP is a very useful commercial business tool that be used to improve the quality of food product; ensure safety of food products and reduce the risk of food poisoning. It is an internationally recognized methodology for preventing food safety hazards. HACCP uses a system of monitoring Critical Control Points (CCPs) at steps in a food production process where a potential critical hazard to food safety has been identified. If the monitoring result is outside the critical limit (a warning sign), a predetermined corrective action is implemented to prevent the hazard from occurring. The goal for HACCP is to develop a system, which is built on preventing problems before they occur. The safety of the food product is built into the process of producing the product rather than relying on inspection only after food has been prepared. This system truly puts the responsibility for producing safe food in the hands of industry, including not only management but also individuals who handle food products. This is why staff training is such an important part of the HACCP implementation process. Review of Literature Food safety is a global concern. It is the responsibility of all individuals in the food chain. It starts on farm, continues with the food manufacturers and distributor, and ends with the consumer. To prevent food from being contaminated at any point of this 'Farm to table continuum', the international organisation for standardization (ISO) published a standard that describes the requirements for a food safety system. This standard (ISO 22001) links together the following requirements to ensure food safety. HACCP (Hazard analysis and Critical Control Point)
Refrigerated Food Transport from Canada to Mexico: Cold Chain Challenges
Journal of the Transportation Research Forum, 2010
Qualitative research methods are used to examine the status of the "cold chain," which serves the Mexican market for Canadian food products. A brief synopsis of Canadian food exports to Mexico is presented to establish the demand for refrigerated transport. Subsequently, the supply of refrigerated transport is considered in terms of modal choice and routes from Canada to Mexico. This is followed by a narrative of cold chain challenges identified by industry respondents. The conclusion points to some policy issues for consideration.
Although you can comment on any guidance at any time (see 21 CFR 10.115(g)(5)), to ensure that FDA considers your comment on this draft guidance before we begin work on the final version of the guidance, submit either electronic or written comments on the draft guidance within 180 days of publication in the Federal Register of the notice announcing the availability of the draft guidance. Submit electronic comments to http://www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA-2016-D-2343 listed in the notice of availability that publishes in the Federal Register.
Quality Assurance for the Food Industry
Preface Ⅲ vii concepts based on the doctrines of "strict" liability and "total accountability," management and product quality, the working environment, the concept of quality, and the standard for quality used by the food industry. Chapter 2 covers theories, principles, and applications of total quality management, the tools used in its application, and a historical review of its origins, concepts, implementation, and the contributions by the men who were pioneers in the field.