Food safety and nutritional quality for the prevention of non communicable diseases: The Nutrient, hazard Analysis and Critical Control Point process (NACCP)
| Autor: | Francesca Sarlo, Santo Gratteri, Beniamino Terzo Cenci Goga, Alberto Carraro, Ting Fa Margherita Chang, Luigi Tonino Marsella, Roberto Botta, Maria Laura Colombo, C Colica, Laura Di Renzo, Maurizio Droli, Antonino De Lorenzo |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Genetics and Molecular Biology (all)
Quality Control Food Safety media_common.quotation_subject Chronic non-communicable diseases Food safety and security HACCP process Total quality management Biochemistry Genetics and Molecular Biology Medicine Genetics and Molecular Biology Food Contamination Biochemistry Risk Assessment Settore MED/49 General Biochemistry Genetics and Molecular Biology Quality of life (healthcare) Environmental health media_common.cataloged_instance Dietary Supplements European Union Food Genetic Variation Humans Probability Program Development Quality of Life Hazard Analysis and Critical Control Points Nutritive Value Quality (business) European union media_common Medicine(all) business.industry Biochemistry Genetics and Molecular Biology(all) Medicine (all) Biochemistry Genetics and Molecular Biology (all) General Medicine Food safety Risk analysis (engineering) Critical control point Hazard analysis and critical control points business Risk assessment |
| Popis: | The important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels. NACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program. We calculate the risk assessment as follows: Risk (R) = probability (P) × damage (D). The NACCP process considers the entire food supply chain “from farm to consumer”; in each point of the chain it is necessary implement a tight monitoring in order to guarantee optimal nutritional quality. |
| Databáze: | OpenAIRE |
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