HACCP programs should be strictly related to food safety.
Critical Control Points should only be used to control those points in a process where lack of control will likely result in the development of a potential safety hazard.
They should not be used to control non hazardous situations which are of serious regulatory, consumer or economic consequence.
Too much monitoring (i.e. inclusion of non-hazardous points) will dilutes out the HACCP effort, resulting in nothing being monitored or the wrong points being monitored.
There will be then no insurance that the product being release meets all safety requirements and therefore, a potential hazard may be delivered to consumers.
Non-safety related monitoring procedures should be part of a standard quality assurance programs.
HACCP Programs
The Most Popular Post
-
Anethole is primarily extracted from plants like anise, fennel, and star anise through various methods, with steam distillation and solvent...
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T... -
High fructose corn syrup had been invented and had been manufactured for use in processed foods starting in the mid 1970s. It is a thick liq...
-
Microbial Grouping The microbial groups important in foods consist of several species and types of bacteria, yeasts, molds and viruses. Bact...
-
Caramel coloring is a widely used additive in the food and beverage industry, valued for its ability to impart a rich, dark hue to various ...