| Autor: |
C. Kehler, Canadian Herb, J. Schooley |
| Rok vydání: |
2006 |
| Předmět: |
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| DOI: |
10.1533/9781845691717.1.103 |
| Popis: |
Publisher Summary This chapter presents that food safety is one of the key issues facing the entire value chain of food production around the world. The Canadian Herb, Spice and Natural Health Products Coalition (CHSNC) is one of over 20 national industry groups involved in the Canadian on Farm Food Safety Program (COFFS). These industries are developing voluntary Hazard Analysis and Critical Control Point (HACCP)-based On-Farm Food Safety Programs and Good Agriculture Practices (GAPs).The goal of the COFFS program is to use HACCP principles to enable a facility to provide protection from contamination of the food supply from the source to the consumer. Although it is technically impossible to remove all risk all the time, an accurate detailed on-farm food safety program using good agriculture practices will reduce risks and show due diligence. The herb and spice program covers natural health products, medicinal and culinary herbs (cultivated and wild-crafted) and spice crops. HACCP is a systematic approach to ensure food safety. It targets prevention rather than detection of problems. HACCP principles can be applied directly to the processing stage to ensure safety. HACCP is an internationally recognized system that uses sound principles in choosing corrective and preventive actions for food safety-related problems. The first step in developing a HACCP-based model is to work through a seven-point program and customize it to the operation. The HACCP system developed for on-farm use is an auditable system. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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