Importance of Pest Control and Personal Hygiene in Food Safety Management
Verified
Added on 2023/04/21
|10
|3293
|252
AI Summary
This report discusses the significance of pest control and personal hygiene in food safety management. It covers the principles of HACCP, ISO 9001:2015, BRC standards, and the importance of PRPs in food safety. The report also highlights the role of pest control and personal hygiene in the design and maintenance of a HACCP plan.
Contribute Materials
Your contribution can guide someone’s learning journey. Share your
documents today.
Running Head: HEALTHCARE 0 Healthcare 2/9/2019
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
HEALTHCARE 1 Contents Introduction...........................................................................................................................................3 Concept of food management and HACCP principles...........................................................................3 ISO 9001:2015..................................................................................................................................5 BRC standards for food safety...........................................................................................................5 Pre-requisite programmes (PRPs)..........................................................................................................6 Significance of the PRPs in food safety management............................................................................6 Importance of Pest control in food safety..........................................................................................6 Pest control in design and maintenance of HACCP plan...................................................................7 Importance of /Personal hygiene.......................................................................................................7 Personal hygiene in design and maintenance of a HACCP plan........................................................8 Conclusion.............................................................................................................................................8 References.............................................................................................................................................9
HEALTHCARE 2 Introduction The report brings about the discussion the concepts of food and animal feed, or food safety management of a wide variety of activities. Food safety or food management is an important concern as it is the preventive approach of reducing the food-borne hazards or issues, and leads to attainment of safety. Thus, the report will include the discussion on the aspects of the aspect of safety of food safety and quality assurance, in compliance to the standards or principles of HACCP, and in consideration to the ISO 9001:2015.Two amongst the following given PRPs are undertaken in this assignment, i.e. ‘pest control’ and ‘personal hygiene’, for the purpose of critical analysis. These PRPs include In addition, those two PRPs used for understanding and discussing their relevance and significance in the design and maintenance of a HACCP plan. Concept of food management and HACCP principles To discuss about the achievement and maintenance of food safety or feed systems, it has found that it is a preventive approach towards eliminating any kind of food-borne hazards or diseases. It has found that there are four principles of food safety which works together to reduce the risks of foodborne illness, and these include clean, separate, cook and chill. HACCPreferstotheproceduresandthepractices,whichaddressesthefoodsafety management through the assessment and control over chemical hazards. The analysis and control, starting from the raw material production until the manufacture, distribution, and consumption of finished products. Discussing the objectives of HACCP, it has been found that the FAO’s HACCP works with the aim to introduce and incorporate the promotion of good manufacturing practices through promoting the principles of food hygiene (Akabanda, Hlortsi and Owusu-Kwarteng, 2017). The principles of HACCP, as applied for the management of food safety utilises the methodology of the control or regulating the critical areas food handling for the prevention of the issuesor problems in relation to the food safety. Thus, it refers to a system determining the hazards of food safety and establishing preventing measures to control them, and it has been achieved through formulation of some principles.
HEALTHCARE 3 Principle 1: The first principles begin from the identification of all potential hazards at all the stages, i.e. from the growth, manufacturing, processing, and distribution to the level of consumption. In addition, it also includes assessing about the occurrence of hazards and establishing preventive measures for their control. Principle 2: It includes determination of the points, procedures, and practices which can be utilised to control the hazards, and these points are referred to as CCP (Critical control points), or to reduce the occurrence of risks of hazards. Principle 3: The third principles states about establishing critical limits met for purpose of ensuring that CCPs are under-control (Yin et al., 2017). Principle 4: Establishing the system to analyse or exert control of the CCPs using established observations or testing. Principle 5: identifying and analysing the variation, and ensure taking corrective measure or action if any particular CCP is not under control. Principle 6: The sixth principle determines the application and establishing the proceduresforthepurposeofverificationthroughsupplementarytestsand procedures. These tests and procedures confirm or determine the effectiveness of the working of HACCP. Principle 7: The last principle in the HACCP or the food safety management system concerns all the practices and records, which are considered suitable for the use formulated principles and their usage (Food safety and quality, 2018). From the above-mentioned principles of HACCP, it has understood that there are numerous benefitsofincorporatingtheseprincipleswithinanyfoodmanagementbusiness.The advantages of HACCP consist of the efficient use of resources along with the response on time to other food safety problems. To be more specific, the RSPH’s level 3 has been one element, which has linked to the HACCP practices.The RSPH’s level 3 qualification has been associated with the food manufacturing or animal food manufacturing states the importance of HACCP based feed safety management procedures, and also aims to establish the corrective action for the purpose of evaluation (Kharub, Limon and Sharma, 2018). To attain and maintain high levels of food safety, through the implementation of PRPs, organisations must adhere to the national or international food laws or rules. Food laws refer to collection of laws, and regulations, which govern the production of food, distribution, and
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
HEALTHCARE 4 consumption.For anexample,theadministrationof the food anddrug regulatesthe production of the bottled water (Salemdeeb et al., 2017). ISO 9001:2015 It defines about the attainment, and maintenance of the food safety, through implementing the quality management systems. A quality management system (QMS) refers to the collective work of the businesses, which are focused upon meeting the requirements of the customers, and leading to high customer satisfaction (Tzamalis, Panagiotakos and Drosinos, 2016). The quality management system (QMS) has aligned and linked to an organisation’s purpose and strategic direction, i.e. (ISO 9001:2015) for the objective of achieving food safety. ISO 9001:2015, International standards for organisation defines the standard determining the quality using a quality management system, and is the only certified standard in the system. According to the research findings, on the food safety management it has found that over one million companies certified to the standards of ISO 9001:2015 (International standard for organisation, 2018). Thus, discussing the objective of an organisation using these standards is that ISO ensures the ability to provide goods and services, as per the customer requirements. Inaddition,italsoaimstoenhancethelevelsofcustomersatisfactionthroughthe implementation of improvement processes or systems within their operations. Thus, it has been analysed that HACCP, QMS (ISO9001:2015), food or feed law are considered as the methods leading to the attainment and maintenance of high levels of food safety (Alli, 2016). From the above discussion, the readers will gain an understanding about the role of HACCP, food or feed laws, and their contribution towards assuring food safety. Now, the following sectionwillmentiontherelevanceandimportanceoftwoPRP’sinthedesignand implementation of HACCP plan. BRC standards for food safety For attaining an optimum level of food safety, it has found that BRC (British retail consortium) standards for the food safety have established. It is a trade association, which has created in the year 1992, for the UK food industry, has published standards for the food industry. It operates with the objectives of ensuring and maintaining the food or product safety culture, and serves as to be one major requirement documented in the HACCP plan (BRC global standards, 2018).
HEALTHCARE 5 Pre-requisite programmes (PRPs) The World Health Organisation defines the pre-requisite programs which determines the procedures and the conditions needed prior to, and after the formulation and implementation of HACCP system to ensure the safe consumption of the food. Prerequisite programmes provide a base for an effective and successful HACCP system or plan. Here, two of the several PRPs will be discussed i.e. Pest control and personal hygiene, in context to food safety system (Psomas, and Kafetzopoulos, 2015). Pest control means the prevention of pests and implementation of the suitable pest control program. Another PRP, personal hygiene refers to the practices determining how food safety is assured by the food handlers, through taking care of their hands while handling food, proper hygiene, sanitation, and cleanliness in the preparation of food (Lelieveld, Holah and Gabric, 2016). Significance of the PRPs in food safety management Importance of Pest control in food safety Pest control is a part of the basic GMP compliance, and the company must undertake the responsibility of the program. The aspect of control over pests in the food industry is an essential part of the food system’s sanitation program. It includes the critical issues involving the cleanliness of food contact services, or equipment through preventing the contact of food with unsanitary objects. In the process of assuring and maintaining food safety, several things need to be taken care of (Marriott, Schilling and Gravani, 2018). These include proper labelling, and packaging of food, and storage, and prevention of the food from adulteration, and pesticides play a vital role in the food management. Under HACCP program, excluding the pests for an example, the insects, rodents, and the birds is critical as these pests carry and spread disease organisms quickly and thus may affect the proper execution of theHACCP system (Handford, Elliott and Campbell, 2015). The importance of program of pest control within any organisation operating under the food industry is multi-fold and determines the levels of effectiveness of the HACCP plan. Impact of pests on the quality maintenance and safety of food relates to the occurrence of the foodborne illness or diseases. The U.S., Centers for disease control (CDC) has stated about the prevention has estimated that nearly one in every six Americans every year fall sick and
HEALTHCARE 6 more than 3,000 people die from a number of food-borne diseases. As different bacteria, or pathogenscanoccurcontaminatingthefoodorfoodsurface,duringtheprocessof preparation or food handling (Zwietering et al., 2016). Pest control in design and maintenance of HACCP plan Prior to the development of HACCP plan, it has found that establishment must implement pre-requisite programs to develop food safety standards. Thus, pests or insects attack on the walls, food, or food surfaces controlled. Thus, in other words, prevention of food from contamination and using effective methods of food packaging will lead to effectiveness of the HACCP plan. As it will facilitate in conducting an appropriatehazard analysis, which includes the critical role of the pest control programmes, so as to attain high levels of food safety and quality (Soman and Raman, 2016). Importance of /Personal hygiene The aim of assuring safety and hygiene of food and prevent cross contamination of the food it has been understood that adherence to the vital standards of personal hygiene must be maintained by food handlers. The aspect of personal hygiene is crucial on the part or role of the food handlers, as they need to work towards the prevention of food contamination. As contaminated food will spread the bacteria around the kitchen very quickly, this will further affect the safety and quality of food. For an instance, keeping hands clean is the simple act of ensuring high levels of personal hygiene and ensuring safety. Thus, food businesses need to prevent the contamination of the food by the hygiene or health issue of the food handlers (Food safety and quality, 2018). The food handlers are required to wash their hands properly, and ensure their best health and must ensure wearing gloves, which will help prevent the food from contamination through the bare hands. Disease control is one of the major objectives, which can be achieved through implementation of personal hygiene practices or procedures within an organisation. For attaining this objective, it has found that food processors do not allow the workers who are sick or affected by any found in the food-handling environment. Good hygiene practices (GHP) adopted so that the harvested commodity will not create a food hazard to the customer (Tomasevic et al., 2016).
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
HEALTHCARE 7 Personal hygiene in design and maintenance of a HACCP plan The role of personal hygiene has identified as vital in the design and maintenance of the HACCPplan.EffectivenessinthePRPswillattainpositiveresultsfromthefood manufacturing or production process. Disease control is one of the major objectives, which can be achieved through the effective personal hygiene practices or procedures within an organisation. For attaining this objective, it has found that the food handlers must be provided enough training in proper food handling techniques, and in consideration to the food protection principles. In addition, to training providing them information to understand the dangers of the poor hygiene practices, and unsanitary practices is considered important (Kharub, Limon and Sharma, 2018). Personal hygiene contributesa major portion of the pre-requisite programmes, as the foundation of a successful HACCP plan or system in food industry. Process of hygiene can be flow-charted lining down the components such as washing, rinsing, drying, inclusive of the use of hand sanitizers, or gloves. Efficiency in the personal hygiene will lead to effective design and execution of the HACCP plan, or system. For an instance, hand drying is the critical element in the process of hygiene of a food processing/service. It is the final part in theprocessofhygiene,andthusrelativelyexpectedtodecreasethelikelihoodof contamination of food from microorganisms. In the discussion, it has been explored that pest control, and personal hygiene needs to be ensured to lead to food safety standards along with the prevention of the hazards affecting the health of the customers. Thus, it has understood that the pre-requisite programmes, of personal hygiene and the pest control has been the foundation for designing and maintaining effective HACCP plan (Soman and Raman, 2016). Conclusion To conclude the above discussion it has been analysed that the aspect of food safety and quality management is crucially important concerns in the food industry. The report has described about the meaning and importance of the food safety, through a wide perspective. HACCPhas been one of the major systems, which leads to the attainment of the food safety within organisations based on certain other factors. The discussion has also mentioned the importance of the PRPs, personal hygiene and pest-control and their positive contribution in the effective design, execution, and the assuring effective compliance to the HACCP plan to ensure food safety.
HEALTHCARE 8 References Akabanda, F., Hlortsi, E.H. and Owusu-Kwarteng, J. (2017) Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.BMC public health,17(1), p.40. Alli, I. (2016)Food quality assurance: principles and practices. United States: CRC Press. BRCglobalstandards.(2018)FoodSafety:Overview.[online]Availablefrom: https://www.brcglobalstandards.com/brc-global-standards/food-safety/ [Accessed 12/02/19]. Food safety and quality (2018)Good hygiene practices and HACCP. [online] Available from:http://www.fao.org/food/food-safety-quality/capacity-development/haccp/en/ [Accessed 12/02/19]. Handford, C.E., Elliott, C.T. and Campbell, K. (2015) A review of the global pesticide legislation and the scale of challenge in reaching the global harmonization of food safety standards.Integrated environmental assessment and management,11(4), pp. 525-536. International standard for organisation (ISO) (2018)ISO 9000family- quality management. [online] Available from: https://www.iso.org/iso-9001-quality-management.html [Accessed 12/02/19]. Kharub, M., Limon, S. and Sharma, R.K. (2018) The application of quality tools in effective implementationofHACCP:Anempiricalstudyoffoodandpharmaceutical industries.International Journal of Quality & Reliability Management,35(9), pp.1920-1940. Lelieveld, H.L., Holah, J. and Gabric, D. (2016)Handbook of hygiene control in the food industry. United Kingdom: Woodhead Publishing. Marriott, N.G., Schilling, M.W. and Gravani, R.B. (2018)Principles of food sanitation. Berlin: Springer. Psomas, E.L. and Kafetzopoulos, D.P. (2015) HACCP effectiveness between ISO 22000 certified and non-certified dairy companies.Food Control,53, pp.134-139. Salemdeeb, R., zu Ermgassen, E.K., Kim, M.H., Balmford, A. and Al-Tabbaa, A. (2017) Environmental and health impacts of using food waste as animal feed: a comparative analysis of food waste management options.Journal of cleaner production,140, pp.871-880.
HEALTHCARE 9 Soman, R. and Raman, M. (2016) HACCP system–hazard analysis and assessment, based on ISO 22000: 2005 methodology.Food Control,69, pp.191-195. Tomasevic, I., Kuzmanović, J., Anđelković, A., Saračević, M., Stojanović, M.M. and Djekic, I. (2016) The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.Meat science,114, pp. 54-57. Tzamalis, P.G., Panagiotakos, D.B. and Drosinos, E.H. (2016) A ‘best practice score for the assessment of food quality and safety management systems in fresh-cut produce sector.Food Control,63, pp.179-186. Yin, K., Li, L., Giannis, A., Weerachanchai, P., Ng, B.J. and Wang, J.Y. (2017) High-quality fuel from food waste–investigation of a stepwise process from the perspective of technology development.Environmental technology,38(13-14), pp.1735-1741. Zwietering, M.H., Jacxsens, L., Membré, J.M., Nauta, M. and Peterz, M. (2016) Relevance of microbial finished product testing in food safety management.Food Control,60, pp. 31-43.