1. The food you serve is safe. 2. This paper describes the procedures a particular establishment will follow. 3. The HACCP plan each food establishment must implement is based on seven basic principles. 4. The principle conditions the HACCP program is based on include the protection from contamination, elimination of microbes and bacteria and others.
3. :
1. When and where was HACCP developed? 2. What was the aim of this system? 3. Why is HACCP accepted worldwide?
4. B6 : ?
Text B6 THE FOOD SAFETY RESPONSIBILITIES
The basic food safety responsibilities are to provide customers safe food in safe foodhandling practices. The attitude toward food safety is critical. This attitude should be based on up-to-date knowledge of the regulations affecting the food industry.
To stay in operation, establishment must comply with city, county, and state sanitation codes. The regulatory agency evaluating the establishment shares the commitment to provide safe food, and may have the authority to assess fines and close an establishment that serves unsafe food. Therefore, it is in the best interest to work with local authorities. During evaluations, the regulatory agency may identify deficiencies requiring attention.
The agency recommends that local and state health departments hold the person in charge of a food establishment responsible for knowing and demonstrating all the information.
The market management is involved in and supports food safety policies, and food safety is a high priority.
A well-designed food safety program protects your customers, your employees, and your reputation. The Hazard Analysis Critical Control Point (HACCP) program helps to monitor any operation and reduce the opportunities for foodborne illnesses. Because food can become unsafe at any step in the flow of food, the HACCP system focuses on the flow of food in operations, identifying points at which contamination can occur, and implementing controls for those points.
Key practices for ensuring food safety include controlling time and temperature, practicing strict personal hygiene, and preventing cross-contamination. Also receive, store, prepare, hold, food using methods that maintain its safety. Establishing a well-designed food safety system can help protect customers by preventing foodborne illness outbreaks, and can help the establishment avoid the potentially high costs associated with them.
6 .
Text 6 APPLICATION OF HACCP
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
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HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs. Prerequisite programs provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome food.
The success of a HACCP system depends on educating and training management and employees in the importance of their role in producing safe foods. This should also include information the control of foodborne hazards related to all stages of the food chain.
UNIT 7 THE PROSPECTS OF FUTURE DEVELOPMENT
OF FOOD MANUFACTURE
:
Text A 7 FOOD RESEARCH and DEVELOPMENT in the 21st
CENTURY
Active Vocabulary
link (vn) linkage; assure, assurance; benefit (vn), beneficial; to promote, promotion; to enhance, enhancement; to identify, identification; staff (vn); fertile
Notes
Research and Development = R & D =
functional foods
designer foods
medical foods
pharmafoods ( )
nutraceuticals ( )
phytochemicals
transgenic ; -
crop; weed ;
food safety
PRE-TEXT EXERCISES
