| Autor: |
Sait Aykut Aytac, Birce Mercanoglu Taban |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Food Engineering Series ISBN: 9781493913770 |
| DOI: |
10.1007/978-1-4939-1378-7_12 |
| Popis: |
The consumer expects to receive safe foods that meet the expectations of quality. It is a shared responsibility of the food industry and the government to ensure that food provided to the consumer is safe and does not become a vehicle in a disease outbreak or in the transmission of communicable disease. Whereupon the food business is responsible for producing not only safe foods but also for demonstrating in a transparent modus that how food safety has been planned and implemented. This is done through the development of the food safety management systems (FSMS) which have been designed and established over the last four decades with several revisions. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach seemed to be enough for the identification, evaluation, and control of hazards in food manufacturing and processing plants since it fits very well in the field of application of a specific quality assurance plan. However, it is observed that certifying it does not guarantee the optimum level of managing food safety hazards and consequently absolute food safety and the quality of the end product. The integration of HACCP with the development of dynamic risk assessment system, which is a top priority issue on the basic food legislation document, offers a means for considering the entire farm to fork spectrum and for relating food manufacturing and processing operations to public health objectives. It is so apparent that no food can be considered to be risk free and each step in the processing of food from farm to fork has a role in assuring its safety. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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