consumers all over the world were at risk from picking up all sorts of food-borne illnesses purely because there was no legitimate and effective food safety management system in place 먹튀검증. But that has all changed with the setup of the HACCP.
Designed for NASA’s astronauts
The Threat Analysis Critical Control Point (HACCP) was designed in the 1970’s to help supply food that was totally safe and untainted by pathogens or bacteria to the men on the outer limits of space : NASA’s astronauts.
With the hefty clout of both NASA and the US Affiliate marketer behind it, HACCP quickly resulted in the preferred food safety mechanism the world over and, today, virtually every country on the planet prescribes to the principles of this active system.
Food safety was traditionally reactive
Food manufacturers, from the farm to the shell, traditionally used to rely on end product testing, snapshot examinations of concurrence by the relevant governmental bodies and the simplicity of ‘shelf life’ to determine food safety.
Once a problem was pinpointed, a would react. The food safety process was therefore simply a reactive one that, in effect, was merely closing the stable door once the horse had already bolted… and kicked a number of hapless people in the head returning out!
The straightforward steps of HACCP
By way of a process of steps, the HACCP simply
Identifies all significant hazards associated with a specific food production and looks at effective ways of controlling these risks
Determines the critical control points (CCP)where these hazards can either be effectively controlled or totally eliminated
Sets up systems to monitor these CCPs
Ensures relevant corrective activities, if necessary
Ensures proof procedures to confirm that the HACCP system is being properly implemented
Uses a system of record-keeping, including sanitation records of activity, shipping documentation and supplier agreements so that the entire food process can be followed and scrutinised.
Each industry will have different familiar hazards, critical control points and effective procedures to deal with its specific hazards. So each industry has a unique dedicated food safety system that simply follows the procedures laid out by the HACCP system.
Only HACCP-approved chemicals and industrial cleaning equipment will suffice for this mandatory process, with hot high-pressure cleaners, heavy steam cleaners and other specialist equipment set aside to do the job.
Thankfully, the consumer is now able to rest a little easier in the knowledge that the food processing sector is being properly managed and controlled by an effective and active food safety management system : in short, the pre-emptive power of HACCP.