HACCP: A practical approach by Sara Mortimore, Carol Wallace (auth.)

By Sara Mortimore, Carol Wallace (auth.)

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In Europe it is the Directive 89/ 107/EEC (1989) which not only classifies additives according to 46 Hazards and how they can be controlled their purpose (such as preservative, acidulant or emulsifier) but also lays down guidelines and limitations for their use across various categories of foodstuffs. This is, in effect, a positive listing of permitted additives. Therefore, if an additive appears in this or other countries' positive legislation, it may be assumed to have undergone appropriate toxicological testing and be deemed, by advisory committees of experts, to be safe.

G. mercury) which can build up in the body for many years, or it can be short term (acute) such as the effect of allergenic foods. The current main chemical hazard issues in food products are as follows: (a) Cleaning chemicals In any food preparation or production operation, cleaning chemicals are one of the most significant chemical hazards. Cleaning residues may remain on utensils or within pipework and equipment and be transferred directly onto foods, or they may be splashed onto food during the cleaning of adjacent items.

This can seem a daunting task when a customer inspection results in a ten-page audit report listing areas for change! 16 Prioritization for improvement By systematically analysing the hazards at each stage in any food production chain and determining at which points control is critical to food safety you can see whether you already have these controls in place or not. g. weight control). A HACCP Study can also be used to assess where priorities lie in terms of Supplier Quality Assurance. For all materials an agreed specification will be needed but how do you know which suppliers to visit, whether a certificate of analysis will be necessary, and when to sample and test at your own factory?

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