Food Safety Management: HACCP Principles, PRPs, and ISO 9001:2015

Running Head: HEALTHCARE
0
Healthcare
2/9/2019

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.
HACCP refers to the procedures and the practices, which addresses the food safety
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 issues or 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.