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Food safety refers to the presence of hazards associated with food at the time of consumption. As the introduction of food safety hazards can occur at any point in the food chain, adequate control throughout the entire chain is essential. Food safety is thus ensured through the combined efforts of all parties involved in the food chain. During the hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the Prerequisites (PPRs), Operational Prerequisites (OPRs) and the establishment of the Hazard Analysis and Critical Control Point (HACCP) system. All requirements are intended to be applied to all organizations in the food chain regardless of their size and complexity. This includes organizations directly or indirectly involved in one or more stages of the food chain. Organizations that are directly linked are feed producers, harvesters, farmers, ingredient producers, food manufacturers, etc.
About the author
Master in Fisiologia microbica, Università di Kent, Regno Unito. Controllo della qualità degli alimenti (Tropical Products Institute, Regno Unito). Tecnologia alimentare avanzata e microbiologia. MIT. USA. Formazione industriale manageriale UNIDO, Austria. Diploma ISO 2000 presso ICONTEC. Assicurazione della qualità nell'industria alimentare per 20 anni.
