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    Critique Paper For HACCP, GMP, SSOP

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    Manantan Ma. Katherina
    The document discusses food safety systems like HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Safety Standard Operating Procedures). HACCP was introduced in the 1990s to modernize food inspection by identifying problems earlier in the production process rather than just inspecting the final product. HACCP, GMPs, and SSOPs work together as part of a food safety management system to ensure safe food production. Following these systems is important for public health by reducing foodborne illness risks.

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    Critique Paper For HACCP, GMP, SSOP

    Uploaded by

    Manantan Ma. Katherina
    75 views2 pages
    The document discusses food safety systems like HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Safety Standard Operating Procedures). HACCP was introduced in the 1990s to modernize food inspection by identifying problems earlier in the production process rather than just inspecting the final product. HACCP, GMPs, and SSOPs work together as part of a food safety management system to ensure safe food production. Following these systems is important for public health by reducing foodborne illness risks.

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    Critique paper for HACCP, GMP,SSOP

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    The document discusses food safety systems like HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Safety Standard Operating Procedures). HACCP was introduced in the 1990s to modernize food inspection by identifying problems earlier in the production process rather than just inspecting the final product. HACCP, GMPs, and SSOPs work together as part of a food safety management system to ensure safe food production. Following these systems is important for public health by reducing foodborne illness risks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    75 views2 pages

    Critique Paper For HACCP, GMP, SSOP

    Uploaded by

    Manantan Ma. Katherina
    The document discusses food safety systems like HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Safety Standard Operating Procedures). HACCP was introduced in the 1990s to modernize food inspection by identifying problems earlier in the production process rather than just inspecting the final product. HACCP, GMPs, and SSOPs work together as part of a food safety management system to ensure safe food production. Following these systems is important for public health by reducing foodborne illness risks.

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    Manantan, Ma. Katherina C.

    BSAE 4

    AE22B
    Agricultural Engineering Laws and professional Ethics
    Critique Paper
    For
    HACCP, GMP, SSOP

    Traditionally, the safety of food products, such as meat and poultry, has been (and continues to
    be) monitored through final product inspection. The Hazard Analysis and Critical Control Points (HACCP)
    system was introduced in the 1990s. The food inspection process is being modernized (especially in the
    meat and poultry area). The focus is on recognizing food safety problems earlier in the process. rather
    than in the finished product, during the production or manufacturing process. The HACCP system was
    created to offer safe food for people who don't have access to regular inspection system. The HACCP
    concept, concentrates on food preparation processes. Rather than controlling the end product,
    production is preferred. HACCP isn't a stand-alone system. Other programs, such as GMPs, SOPs, and
    SSOPs, are used to supplement it.

    The Food Safety Management System combines Good Management Practices, Hazard Analysis
    and Critical Control Point (HACCP) concepts, and effective supplier verification and validation to ensure
    that all steps are taken, recorded, and confirmed to assure safe food.

    Other considerations in this system include preparing the HACCP team and effective recording
    systems, as well as a mix of self-assessment with internal audits, management review, implementation
    of all regulatory requirements, and supplier evaluation.

    What is the significance of HACCP? HACCP is significant in food production because it prioritizes
    and controls possible dangers. The food business can better convince consumers that its goods are as
    safe as science and technology allow by controlling significant food concerns such as microbiological,
    chemical, and physical pollutants. The preservation of public health is improved by lowering foodborne
    dangers.
    The basic operational and environmental conditions required to create safe foods are known as
    Good Manufacturing Practices (GMPs). They make certain that ingredients, products, and packaging
    materials are handled safely, and that food is prepared in a safe atmosphere.

    SSOPs, Safety Standard Operating Procedures are written procedures and standards that
    describe how your business will safely handle and manufacture food. They record routine facility
    activities to ensure that personnel carry out those tasks consistently and appropriately.

    It is critical that the food and water we consume are both clean and safe. Germs (such as
    dangerous microorganisms and parasites) can cause food poisoning if they get into our foods and drinks.
    Therefore, following the HACCP, GMP and SSOP by the Pre and Post-Harvest and Food Manufacturing
    Industry is very important to ensure public safety and wellness.

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