Food Safety: Principles for Hazard Analysis and Control Points

Within the food industry, the importance of the consumer must be taken into account, but not only for ordinary consumers, but also for the most vulnerable consumers, as it will be vital to provide food without contaminants and based on the principle of Food safety.

For this, a global document, recognized as Codex Alimentarius In the November 2020 update, it includes a number of elements to consider, such as food safety principles, and also outlines good practices, good food production habits as a fundamental tool in the production process.

Associates who are part of it food industry Not only must they have the associated principles of wanting to work in the organization for recognition, but also a number of implications associated with their behavior. This also applies not only to direct collaborators, but also to indirect collaborators.

Codex alimentarius and its relationship with control points

One of the main functions of the Codex Alimentarius is primarily to ensure the conditions outside the plant, in the area food production They are located in environments that do not have the possibility of introducing dangers such as smoke, unwanted aromas.

This regulation seeks in some way to mitigate the entry of this type of contamination into factories and increase the possibility of contamination of food at the very moment of its production. For this you must have a robust cleaning and disinfection system. These cleaning and disinfection programs are part of the most important events within the food industry.

Ensuring cleaning and sanitizing will mitigate many ongoing risk situations that could create safety hazards. For this reason, factories, facilities, industries must provide a series of flows for people, goods, packaging, cleaning elements, including the same waste that is generated within production process.

Ensure food safety

An exercise to ensure that the site has a hygienic design The ideal is connected with the basic principle, which is that everything has a flow, which means that where raw materials enter, people do not enter. Likewise, through that same place, through that same gate, through that same area, other types of flow do not return.

Similarly, Codex Alimentarius requires that the flows of one of these likely elements we are talking about: people, raw materials, ingredients, inputs and packaging, auxiliary process services, air, water, energy, natural gas, nitrogen, have no flows that cross, no routines that intersect. In this way we avoid cross contamination.

Within Webinar: Principles for Hazard Analysis and Control Points, Tanía Marcela Mateus Velandia, specialist in occupational health and safety management, explained that “it is the accumulation of elements that can subsequently be generated as assistants to microorganisms. Elements such as dirt, which can subsequently create additions of foreign materials and others, must have a design with the sanitary concept explained in Codex Alimentarius and Resolution 26, 74 of 2013.”

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