Fight risks of food safety hazards
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It involves monitoring, verifying and validating of the daily work that is compliant with regulatory requirements in all stages all the time. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. The use of HACCP is currently voluntary in other food industries. Hence, HACCP has been increasingly applied to other industries, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods.
HACCP application range
Fish and fishery products
Fresh-cut produce
Juice and nectar products
Food outlets
Meat and poultry products
School food and services
The development, implementation, and certification of an HACCP system, besides enhancing the efficiency of the production plant resulting from the minimization of production rejects and returns, also enables the manufacturing companies to offer a completely guaranteed product quality to their customers.
The Menikini machines, put to the test to evaluate the effectiveness of steam in damping fungi and bacteria, have been proved to be more and more effective, amply within the parameters specified by the European standards related to chemical and antiseptic disinfectants.
For all cleansing and sanitizing activities hereunder reported, traditional systems may be replaced with the use of saturated dry steam with advantages regarding water, detergent and disinfectant consumption. Usually where meals are prepared and administrated the following equipment is present:
refrigerators
and cold stores
rapid temperature decreaser
thermal convection ovens
microwave ovens
deep-fryers
braziers
water-boilers
pasta-cooker
dish-washers
slicing-machines
mincing-machines
citrus-fruit squeezers
mixers
emulsifiers
drinks distributors
ice-cream dispensers
ranges and heating plates
