In the food manufacturing process, incorrect professional knowledge can easily lead to food safety incidents in the future; the occurrence of food safety problems usually causes huge losses for consumers and producers.
Causes of food poisoning
1.poor freshness of ingredients
2.cross-contamination of raw and cooked food
3.improper food preservation
4.personnel contamination
5.insufficient time for reheating and cooking
6.use leftover food or expired ingredients
7.incorrectly cleaned
8.time interval between preparation and serving
HACCP
HACCP is the abbreviation of Hazard Analysic Critical Control Point.
The purpose is to reduce the safety threats caused by food in the circulation process, from raw material harvesting to the final consumer, to an acceptable range.
Because HACCP is a systematic management system with source management, full evaluation, monitoring instead of inspection, and effective control.
According to the proposed plan promoted by the United Nations Food Standards Committee, the establishment of the HACCP system has the so-called 5 preliminary steps, 7 principles and 12 procedures, which has become the common language of global food safety.
〈5 STEPS〉
1.assemble the HACCP team
2.describe the food and its distribution
3.describe the intended use and cosumers of the food
4.develop a flow diagram which describes the process
5.verify the flow diagram
〈7 PRINCIPALS〉
1.Hazard Analysis
2.Critical Control Point CCP
3.Establish Critical Limit
4.CCP Monitoring
5.Corrective Actions
6.Verification
7.Records
〈12 PROCEDURES〉
1.Forming a HACCP team
2.Product describition
3.Identify the intended use
4.Creating a manufactruing process list
5.On-site confirmation of manufacuring process list
6.Analysis of hazards
7.Determining important control points
8.Setting management standards
9.Setting the monitoring method
10.Setting improvement measures
11.Setting the verification method
12.Keep records
In the control category, there are another 14 special specifications:
(1) procurement (2) frozen storage (3) fridge storage (4) pretreatment (5) storage of uncooked ingredients (6) cooking (7) preserving cooked food (8) heat storage (9) room temperature place (10) prepare cooked food (11) cool down cooked food (12) reheat (13) container, equipment cleaning and sterilization (14) staff and control
ISO22000
ISO International Quality Assurance Organization incorporated HACCP under the Codex (Codex Alimentarius Commission, CAC, also known as Codex) system into the ISO9001 quality management system and developed it into the ISO22000 food safety management system. This standard has deepened the role in the safety management system. It is worth noting that compared to ISO9001, ISO22000 strengthens the requirements of HACCP and food traceability, that is, ISO 22000 includes the spirit of HACCP, but HACCP is not an ISO certification standard.
ISO22000 is applicable to all organizations in the food manufacturing chain. Applications can be made from raw materials, food packaging plants, food machine manufacturers, food freight logistics companies, etc. However, ISO 22000 certification must meet three major requirements, namely GHP Good Hygiene Practice, HACCP and ISO 22000 management system.
♣REFERENCE : ISO AND FOOD SAFTY
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ISO22000 Contents:
• Food safety management system
• Management responsibility
• Resource management
• Planning and realization of product safety
• Confirmation, verification and improvement of food safety management system
SQF
SQF (Safe Quality Food) is a food safety management system supervised by the Food Marketing Institute (FMI) and approved by the Global Food Safety Initiative (GFSI), integrating hygiene, safety, and quality three verification levels. Only the highest standard SQF Level 3 can be used on advertising or product packaging. SQF is recognized by major global retailers and food service providers who need a strict and reliable food safety management system. As a food safety program, SQF also allows product quality to meet SQF quality specifications, which is the uniqueness of this verification program.
SQF applies to the entire supply chain, including the following aspects:
• Farm to table
• It is an independent standard for evaluating the quality attributes of products and services
•Quality shields can be displayed on products that have passed the quality verification
•Use Codex HACCP method to identify and control food safety and food quality hazards
•Modules that abide by the ethics
SQF applicable objects: primary production, food manufacturing, food packaging material manufacturing and animal feed production industries
SQF is divided into three levels, including:
Level 1: Food Safety Fundamentals
Level 2: Food Safety Code
Level 3: Quality Code
The ninth version of the latest SQF announcement was released in October 2020. The announcement will be implemented in May 2021. The transition period is about 7 months. At that time, all food businesses who have passed or want to apply for SQF must follow SQF version 9.0. requirements to revise or build.
At present, SQF has been released in Asia-Pacific, Europe, Middle East, North America, South America, Africa and other parts of the world. Through cooperation with suppliers, retailers, verification organizations, certification organizations, government units, trade unions, training centers, consultants, auditors, and other various stakeholder groups to promote the implementation of the system. SQF standards refer to HACCP and Codex food hygiene standards as the basis to promote this food safety verification system and verification label.
SQF verification benefits:
◆ Assist in identifying and managing risks to improve process management
◆ Prepare for current and new food safety requirements and regulatory requirements
◆ Demonstrate compliance with SQF, enhance customers and consumers’ confidence in food safety and quality
◆ Ability to continue to provide safe products and services that comply with regulations and customer requirements
◆ Ability to continuously provide products and service quality that meet customer requirements
◆ Master food safety and sanitation laws and regulations to reduce the risk of violating laws and regulations
◆ Improve the company’s reputation, increase customers’ confidence in food safety and quality, and then obtain orders
◆ Improve quality stability and reduce costs
◆ Increase profit, reduce customer complaints, improve the traceability system, reduce withdrawal and recycling problems
HALAL
HALAL Certification is also called Islamic certification and Islamic halal certification. Halal is “law-abiding and prohibited” in Arabic, so the raw materials used to produce Halal food must be certified by HALAL. Products or raw materials must be processed, produced and packaged under high clean and hygienic standards.
Benefits of HALAL:
1.Applying for HALAL certification helps increase the number of Muslim customers.
2.In most Muslim countries, the imported products must have HALAL certification.
3.HALAL certification helps companies open up the Muslim market and increase remuneration.
4. HALAL helps companies gain recognition and trust in the Muslim market.
HALAL applicable object: HALAL food products, meat products, fresh agricultural products, slaughter industry, beauty products, catering industry, hotel industry, daily necessities, medical treatment and medical beauty products.
HALAL evidence collection process:
1.submit application
2.document review
3.scene Investigation
4.report review
5.issue a certificate
6.certificate renewal
HALAL food certification:
1.All meat ingredients, even the ingredients for the stock, must be “HALAL” food.
2.Most of the creatures in the sea are legal. Fish and shrimp are commonly eaten, but alcohol should never be used as a seasoning. Lemon is generally used to remove fishy fishes. Non-scale fish such as eels, and amphibians such as turtles are avoided. use.
3.Do not use derivatives of prohibited items for all additives, such as casings, lard (and general animal fat), sausages, ham, bacon, meat floss, and blood clots and extracts of chicken, duck, cattle, and sheep.
4.All seasonings must not contain alcohol, non-Halal animal oils or narcotics (such as poppy husks), etc.
5.Do not share other cooking utensils, such as kitchen utensils, and prepare a special set to avoid contamination of other non-compliant ingredients.
Prevention and Control Practices
Under construction.