Food Safety Operations in Food Processing, Handling and Distribution

Advances in Food quality and processing encompass, product design and process control, application of good food hygienic  practices, throughout production, processing, food labeling, food handling, food  distribution, storage, preparation ,use The above in synchrony with HACCP system, application include  to the complete food chain, Production on the farm through to the consumer. Food processors must have systems in place to assure that products which are being manufactured do not have physical, chemical or microbial contaminants introduced during processing and packaging. Some sources of potential contamination include animal waste fertilizers, contaminated irrigation water, human handling practices, contaminated containers, inadequate postharvest washing, improper packaging, poor temperature management and contamination in the food preparation area. If food safety systems are not in place during processing, thousands of consumers are at risk. A single incident of personal injury traced back to a specific food processor may put that company out business and result in criminal prosecution of the owners and management. Systems which assure the safety and wholesomeness during food processing fall into three categories like Good Manufacturing Practices (GMP's), Sanitation Procedures and Hazard analysis and critical control points (HACCP). Food safety begins during production, so the production and postharvest handling of raw ingredients should be carefully monitored.

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