Principles and practices for the safe processing of foods

475 700 1
Principles and practices for the safe processing of foods

Đang tải... (xem toàn văn)

Tài liệu hạn chế xem trước, để xem đầy đủ mời bạn chọn Tải xuống

Thông tin tài liệu

[...]... priority to the safety of the food Because there is potential for human suffering or even death, there is also the possibility of harm to the reputation of the manufacturer and the food industry Loss of public confidence in the safety of food is a serious matter that may have considerable financial consequences For example, in 1989 egg producers in the UK lost millions of pounds sterling when the microbiological... to be safe and wholesome under specified conditions of manufacture, distribution and use These specifications must account for potential for abuse during distribution and misuse by the consumer Properly controlled production and distribution practices minimize the risk of product spoilage Therefore, in order to provide the required assurance of product safety and stability, we must show l.C Usesofthisbook... deficiency and to question the ability of the system to deliver the required effective control The primary value of a deficiency rating is to the auditor and for ‘in-house’ management information Auditors should be alert to the possibility of other deficiencies not necessarily within the strict boundaries of the audit This should be prompt the auditor to ask ‘What else is wrong?’ The three categories of deficiency... else in the way of experience and expertise and should have the confidence of senior management to report fairly ie and honestly Providing that the auditor takes a w s and sensitive approach, the auditees soon appreciate the value of the fresh pair of eyes’ in making improvements Rightly and properly, the auditees 12 Assessment of an operation should be given full recognition (or credit) for the ideas,... that there is a wide spectrum of operations going from the very good and thoroughly professional, with management who know their job and are able to demonstrate that they operate consistently to high standards to the few of whom the reverse is true Remembering that the purpose of the audit is to assess the ability to produce consistently, i.e through each and every contract run, to Heinz safety and. .. Assessment of an operation senior management does ask for this type of investigation and wants them called ‘audits’ They have therefore been included between auditors and auditees However, it is not usual for the analysis to be formally and specifically reported as part of an audit report Vendor (supplier) or co-packer audit Risk This is an independent examination, appraisal and assessment of the ability of. .. at the front of the book is supplemented by a detailed list of contents at the start of each chapter This will give quicker access to a particular piece of information References may be given at the end of a section or at the end of several sections The basis for this is to make access convenient Co-packers must have a clear understanding of what is expected and required when packing food under the. .. date to be given by the addressee or assignee(s) The time scale will vary according to the seriousness of the deficiency, the nature of the hazard(s), the perceived risk and the feasibility of the corrective action in relation to e.g equipment or a specialist labor availability Addressee This is the person to whom the audit report is addressed, and who is responsible for coordinating the follow-up in... made of the location and condition of the external areas It is good practice to do this whether the audit is ‘in-house’ or not Before starting observations it is important to hold an ‘introduction’ or ‘opening’ meeting which may be formal or informal as appropriate This is where the auditors meet the auditees at the appropriate management level(s), introduce themselves and explain the reason(s) for the. .. summary of pertinent microbiological and foreign material criteria must be part of the purchase specification As a background to these criteria, this book gives an understanding of our approach to safe food production, Good Manufacturing Practices (GMP) and microbiological quality This should provide a better understanding of the minimum standards which are acceptable to the local Heinz company These standards . alt="" Principles and Practices for the Safe Processing of Foods Comments on Principles and Practices for the Safe Processing of Foods ‘This volume presents state -of -the- art information. potential for human suffering or even death, there is also the possibility of harm to the reputation of the manufacturer and the food industry. Loss of public confidence in the safety of. Heinz Company has made the purity and safety of its products a hallmark of the brand from the very beginning. Our Founder understood the desire of consumers for products they could trust. Today,

Ngày đăng: 18/05/2015, 10:30

Từ khóa liên quan

Mục lục

  • Cover

  • Title

  • Copyright

  • Foreword

  • Introduction

  • Assessment of an operation

  • Establishment and implementation of HACCP

  • Buildings

  • Sanitation

  • Personnel

  • Microorganisms - an outline of their structure

  • Biological factors underlying food safety, preservation and stability

  • Insights into microbiological control methods

  • Pathogenicity and pathogen profiles

  • Spoilage - including enzymes and their importance

  • Aspects of microbiological safety in food preservation technologies

  • Criteria for ingredients and finished products

  • Index

Tài liệu cùng người dùng

  • Đang cập nhật ...

Tài liệu liên quan