Food safety is a given, when a consumer purchases food they expect it to be safe and fit to eat. The responsibility for ensuring food is safe to eat rests with the farmer (sometimes called the primary producer), the manufacturer or processor (if the food is prepared in a factory), the distributor and wholesaler (the people responsible for transfering the food from the manufacturer to the shop or to the door in the case of direct sales or mail order), the retailer and the consumer themselves.
Cadbury Schweppes has implemented a product recall for the second time in two years due to a nut allergy warning being omitted from packaging. The previous recall of over a million bars of chocolate followed a Salmonella outbreak. For further information follow the link: http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2007/09/14/ncadbury114.xml
The Hazard Analysis Critical Control Point (HACCP) management tool is a systematic approach to the identification and assessment of hazards associated with all stages of a food operation or food supply chain. It defines how the food safety hazards should be control led and the identification of control points and critical control points. It is a management tool to assess the food safety hazards most likely to affect a product, how these could be caused and how they need to be controlled. The basis of HACCP is to follow the seven principles below:
1. Identify potential hazards and measures for their control.
2. Determine critical control points (CCP)
3. Establish critical limits, which must be met to ensure CCP is under control.
4. Establish a monitoring system
5. Establish the corrective action to be taken when monitoring indicates that a CCP is not under control.
6. Establish documentation for procedures and records
7. Establish verification procedures to confirm that the HACCP system is wo…
According to the Denver Post, a 53-year-old man who microwaved and ate two to three bags of extra-buttery-flavored popcorn a day for a decade has developed a dangerous lung disease. The condition known as Popcorn lung, or broncheolitis obliterans, permanently scars airways. It will lead to victims fighting for breath and being dependent on oxygen. The disease was first identified in food industry workersut consumers were not deemed to be at risk. The chemical concerned is diacetyl which is used in microwave popcorn production.