Most food processing companies currently operate their food safety programs based on Hazard Analysis and Critical Control Points (HACCP). But, for full compliance with the new Food Safety Modernization Act (FSMA), HACCP may not be enough.
Hazard Analysis and Risk-Based Preventive Controls (HARPC) is in many ways an extension of HACCP, but with a slightly […]
Bacteria are everywhere. Some are beneficial, such as those used to make fermented dairy and meat products. Others cause spoilage. And, a small percentage are harmful or pathogenic.
Unlike animals and plants that are composed of many cells, bacteria are single-celled organisms. Each bacterium cell is self-sufficient and so is able to live independently. Bacteria […]
Avoid: Aspartame
There’s conflicting evidence regarding the safety of aspartame, a common chemical sweetener used in diet soda and other low-cal foods, but some people report headaches or generally feeling unwell after ingesting anything containing the artificial sweetener. To make life easier for everyone, this is one instance where you may want to follow the […]
C O D E XÂ Â A L I M E N T A R I U SÂ is about safe, good food for everyone – everywhere.
International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of […]
PRINCIPLES OF THE HACCP SYSTEM
The HACCP system consists of the following seven principles:
PRINCIPLE 1Conduct a hazard analysis.
PRINCIPLE 2
Determine the Critical Control Points (CCPs).
PRINCIPLE 3
Establish critical limit(s).
PRINCIPLE 4
Establish a system to monitor control of the CCP.
PRINCIPLE 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
PRINCIPLE 6
Establish […]
What is the Codex Alimentarius?
International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of food traded internationally has grown exponentially, and a quantity and variety of food never before possible travels the globe today.
The C […]
F. No. Stds/CPL&CP/Draft Notification/FSSAI-2017.— The following draft of certain regulations, further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central Government, in exercise of the powers conferred by clause (e) […]
Accelerated Shelf life
This is an indirect method and attempts to predict the shelf life of a product without running a full length real time storage study. This kind of study is useful especially for new products and products having a long shelf life. The method involves storing the product under accelerated storage conditions like […]
Introduction
Man’s food supply consists primarily of plants and animals and products derived from them. Microorganisms are naturally present in the soil, water, and air, and therefore exterior surfaces of plants and animals are contaminated with a variety of microorganisms. There is little specificity to this microflora since it reflects that of the environment in […]
Each and every day there are news bulletins and research findings supporting or warning us against this additive or that coloring. It’s often very difficult to keep it all straight. It can be terrifying to walk down the grocery store aisle where virtually every product is loaded with preservatives. We’ve all heard the rules […]