A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
This presentation is Part 5 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
What counts as Indigenous food?
Indigenous cuisine differ based on where you are since they are unique to each region.
Whole foods are indigenous foods. That excludes the Whole30 diet and the network of supermarkets. It refers to food items that are derived straight from the earth or an animal.
Anything not included in that definition did not exist prior to colonization.
Food is Power, for instance, shares:
Barley and wheat were among the plants introduced from abroad.
The regions that the Europeans occupied did not naturally include animals like cows and poultry.
Even though the activity of milking animals wasn't new, it wasn't widespread among Indigenous people.
Examples also include processed foods, foods that aren't in their natural states, and non-native flora and animals.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
This presentation is Part 5 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
What counts as Indigenous food?
Indigenous cuisine differ based on where you are since they are unique to each region.
Whole foods are indigenous foods. That excludes the Whole30 diet and the network of supermarkets. It refers to food items that are derived straight from the earth or an animal.
Anything not included in that definition did not exist prior to colonization.
Food is Power, for instance, shares:
Barley and wheat were among the plants introduced from abroad.
The regions that the Europeans occupied did not naturally include animals like cows and poultry.
Even though the activity of milking animals wasn't new, it wasn't widespread among Indigenous people.
Examples also include processed foods, foods that aren't in their natural states, and non-native flora and animals.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
The cornerstone of someone's mental health is how they think, feel, and behave. Mental health specialists can help people with disorders like addiction, bipolar disorder, depression, and anxiety.
Mental health can have an effect on daily life, interpersonal connections, and physical health.
This connection, nevertheless, also functions the opposite way around. Personal circumstances, social ties, and physical ailments can all have an impact on mental illness. Maintaining
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Nutrition is the process through which an organism obtains sustenance, or the supply of nutrients needed by its body and cells to survive. Nutrition is classified into two types: autotrophic nutrition and heterotrophic nutrition. Autotrophic nourishment is used by plants.
There are many types of nutrition
About 40 different types of nutrients may be found in food, and they can be generally grouped into the seven main classes mentioned below.
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Dietary fiber
Water
Heterotrophic Metabolism
Bacterial Metabolism heterotrophic metabolism is the biological oxidation of organic substances such as glucose to produce ATP and simpler organic (or inorganic) chemicals that the bacterial cell need for biosynthetic or assimilatory activities.
Respiration
Respiration is a kind of heterotrophic metabolism that utilizes oxygen and produces 380,000 calories from the oxidation of one mole of glucose. (Another 308,000 calories are wasted as heat.)
Heterotrophic Metabolism
Bacterial Metabolism heterotrophic metabolism is the biological oxidation of organic substances such as glucose to produce ATP and simpler organic (or inorganic) chemicals that the bacterial cell need for biosynthetic or assimilatory activities.
Respiration
Respiration is a kind of heterotrophic metabolism that utilises oxygen and produces 380,000 calories from the oxidation of one mole of glucose. (Another 308,000 calories are wasted as heat.)
Krebs Cycle
The Krebs cycle is the oxidative mechanism in respiration that fully decarboxylates pyruvate (through acetyl coenzyme A). 15 moles of ATP (150,000 calories) are produced by the route.
Glyoxylate Cycle
The glyoxylate cycle, seen in some bacteria, is a variant of the Krebs cycle. The oxidation of fatty acids or other lipid molecules produces acetyl coenzyme A.
Electron Transport and Oxidative Phosphorylation
ATP is produced in the last stage of respiration by a series of electron transfer processes within the cytoplasmic membrane that drive the oxidative phosphorylation of ADP to ATP. For this process, bacteria utilise a variety of flavins, cytochrome and non-heme iron components, as well as several cytochrome oxidases.
There are several liver Disease and ailments. Some are caused by viruses, such as hepatitis. Others may be the result of drugs or excessive alcohol consumption. Cirrhosis can be caused by a long-term injury or scar tissue in the liver. Jaundice, or skin yellowing, is one symptom of liver illness.
The liver is a tiny, football-sized organ. It is located on the right side of your abdomen, close under your rib cage. The liver is necessary for digestion and detoxification of the body.
Liver disease can be passed down genetically. A range of things that affect the liver, such as infections, alcohol consumption, and obesity, can potentially cause liver disorders.
Conditions that harm the liver over time can cause Conditions that affect the liver over time can induce scarring (cirrhosis), which can lead to liver failure, which can be deadly. Early treatment, on the other hand, may allow the liver to heal.scarring (cirrhosis), which can progress to liver failure, a potentially fatal condition. However, early therapy may allow the liver to recover.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
According to their fundamental morphologies, bacilli can be divided into five groups: spherical (cocci), rod-shaped (bacilli), spiral-shaped (spirillum), comma-shaped (vibrio), or corkscrew-shaped (spirochetes). They may occur as single cells, pairs, chains, clusters, or chains of cells.
Unicellular creatures, like contemporary bacteria, were likely one of the first species to develop on Earth. Since then, over thousands of years, life has developed into a wide variety of life forms. However, we can still identify this single-celled organism as our ancestor.
Microbiology is the study of a variety of living things, such as bacteria, fungus, and other tiny creatures, that are not visible to the naked eye. However, these little creatures are the foundation of all life on earth.. all types of living things that are invisible to the unaided eye.
Important categories have been divided based on certain traits in the study of bacteria in food. These classifications have no taxonomic relevance.
Food technology, food safety and hygiene, food poisoning, food genomics, and, more generally,
There are several liver Disease and ailments. Some are caused by viruses, such as hepatitis. Others may be the result of drugs or excessive alcohol consumption. Cirrhosis can be caused by a long-term injury or scar tissue in the liver. Jaundice, or skin yellowing, is one symptom of liver illness.
The liver is a tiny, football-sized organ. It is located on the right side of your abdomen, close under your rib cage. The liver is necessary for digestion and detoxification of the body.
Liver disease can be passed down genetically. A range of things that affect the liver, such as infections, alcohol consumption, and obesity, can potentially cause liver disorders.
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red color.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red color.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
According to their fundamental morphologies, bacilli can be divided into five groups: spherical (cocci), rod-shaped (bacilli), spiral-shaped (spirillum), comma-shaped (vibrio), or corkscrew-shaped (spirochetes). They may occur as single cells, pairs, chains, clusters, or chains of cells.
Unicellular creatures, like contemporary bacteria, were likely one of the first species to develop on Earth. Since then, over thousands of years, life has developed into a wide variety of life forms. However, we can still identify this single-celled organism as our ancestor.
Every ecosystem on Earth has bacilli , including soil, rock, seas, and even polar snow. Some creatures live in or on other living things, such as plants, animals, and people. In the human body, there are around ten times more bacterial cells than human cells. These bacterial cells are prevalent in the digestive system's lining. Some bacilli are found in the soil or on dead plant matter, where they are vital to the nutrient cycle. Others are immensely helpful in the manufacture of fermented foods like yoghurt and soy sauce, while certain species ruin food and harm crops. There are very few bacilli that are pathogens or parasites that afflict plants and animals with illness.
Bacteria Definition
According to Wikipedia, "Bacilli are prokaryotic, unicellular organisms without a true nucleus and a few organelles."
Ultrastructure of a Bacteria Cell
Bacilli are noted for having straightforward body plans. Bacilli are prokaryotic creatures because they are single-celled microorganisms without a nucleus or other cell organelles.
They are also exceptionally adaptable creatures, able to endure in hostile environments. Extremophiles are such creatures. Extremophiles are further divided into many categories according to the habitats they live in:
Thermophiles Acidophilus
Alkaliphiles
Osmophilia
Basophiles
Cryophiles
The protective cell wall of bacteria, which is composed of a unique protein called peptidoglycan, is another intriguing aspect of bacteria. A crucial foundation for dividing bacteria is provided by the elements of the bacterial cell wall. The only other place this specific protein may be found in nature is in the bacterial cell walls.
Classification of Bacilli
Based on their traits and characteristics, bacteria may be divided into a number of types. The following factors are mostly used to classify bacteria:
Cell wall composition and shape
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red colo The name "alga" refers to a huge and extraordinarily diversified class of eukaryotic, photosynthetic lifeforms. These species are not linked to one another (polyphyletic) since they do not have a common ancestor.
Giant kelp and brown algae are two examples of multicellular algae. Examples of unicellular organisms include dinoflagellates, euglenophytes, and diatoms.
Since most algae need a moist or wet environment to thrive, they can be found everywhere near or inside water bodies. They have anatomical similarities with the land plants, a significant group of photosynthetic creatures. The distinctions stop there since seaweed lack many of the structural elements that are generally seen in plants, such as real stems, shoots, and leaves. Additionally, they lack the vascular tissues needed to transport vital nutrients and water throughout their bodies.
Characteristics of Seaweed
Plants and animals share specific general properties of seaweed.
Eukaryotic cells make up seaweed. Algae, for example, may photosynthesize like plants and have specialized cell organelles like centrioles and flagella that are exclusively found in animals. Manna's, cellulose, and Galatians make up the algal cell walls. Some of the general characteristics of algae are listed below.
Seaweed are photosynthetic organisms
Seaweed can be either unicellular or multicellular organisms
Seaweed lack a well-defined body, so, structures like roots, stems or leaves are absent
seaweed are found where there is adequate moisture.
Reproduction in algae occurs in both asexual and sexual forms. Asexual reproduction occurs by spore formation.
Seaweed are free-living, although some can form a symbiotic relationship with other organisms.
Types of Saweed
Algae come in a variety of varieties. But these are a few of the more well-known kinds:
Red Scum
It is a peculiar species that is also known as Rhodophyta, and it may be found in both freshwater and marine settings. The distinctive red hue of the algae is caused by the pigments phycocyanin and phycoerythrin. There are other pigments that give things their green hue, such chlorophyll a. But neither beta-carotene nor chlorophyll B are present.
Green Algae
It is a large, loosely organized collection of scum that include the essential pigments for photosynthetic activity, chlorophylls A and B, as well as auxiliary pigments like xanthophyll's and beta carotene.
Green scum car
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele's 1785 isolation of malic acid from apples was among earlier research.
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Eben Horsford of Lowell, Massachusetts, translated and published some of Liebig's studies on the chemistry of food in 1848.
The Society of Public Analysts was established in 1874 with the intention of using analytical techniques for the general public's benefit. It was also motivated by worries about the quality of the food supply, particularly difficulties with food adulteration and contamination, which by the 1950s had progressed beyond purposeful contamination to include chemical food additives. Food chemistry would emerge with the growth of schools and institutions across the world, most notably in the United States, along with dietary ingredient research, most notably the Single-grain experiment from 1907 to 1911. The United States Food and Drug Administration was established in 1906 as a result of more study conducted by Harvey W. Wiley at the United States Department of Agriculture in the late 19th century. The Agricultural and Food Chemistry Division of the American Chemical Society was founded in 1908, and the Institute of Food Technologists was founded in 1909.
Food physical chemistry serves as a foundation for food chemistry because it frequently draws from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics, reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids
The purpose of refrigeration is to slow down bacterial development such that food spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing is intended to entirely stop bacterial activity.. Bacteria that have been frozen are totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a gaseous state below the boiling point; in particular, it is how liquid water enters the atmosphere as water vapour throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the preparation of food, particularly meat, for sale later. material used to protect packaged products during shipping, such as a covering or stuffing additionally: components used to create water- and airtight items.
4)Energy of food process
According to estimates, a retail food product requires between 50 and 100 MJ (megajoules) of energy to produce and package each kg. Energy is needed in the food processing sector for electricity, heating, and cooling.
5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal energy) caused by temperature differences and the subsequent distribution and variations in temperature. The exchange of momentum, energy, and mass through conduction, convection, and radiation is the focus of the study of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may be sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-impact, sustainable research that enhances food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
Food safety standard and HACCP.pdf
1. Food safety standard and HACCP
May 22, 2023Qamar
Through the study and management of biological, chemical, and physical risks
throughout the production, handling, and distribution of raw materials as well
as the manufacture, distribution, Food safety standard and HACCP and
consumption of finished goods, HACCP is a management strategy that
addresses food safety.
HACCP is a management method that addresses food safety by analyzing
and controlling biological, chemical, and physical risks throughout the
production, handling, and distribution of raw materials as well as the
manufacture, distribution, and consumption of finished goods.
What is the distinction between food safety and
HACCP?
Only critical control points (CCPs), which are basically the same as process
preventative controls, are included in the HACCP programmed. The PMO
addresses biological dangers related to the manufacturing of Grade A milk.
2. Therefore, the FDA only specifies that a food safety plan be used to address
physical and chemical threats.
Why is HACCP important in food safety?
By limiting the dangers that could be present in food, a HACCP plan’s
implementation lowers the risks for consumers. Additionally, it lessens the
need to recall any goods that could have been tainted by processing or
human mistake. Hazards to food safety are a top concern for food firms,
according to HACCP.
What are the 7 principles of HACCP?
There are seven main ideas that are applied while developing HACCP plans
that fulfil the stated goal. These guidelines cover risk analysis, CCP
identification, setting critical limits, monitoring protocols, remedial measures,
verification techniques, record-keeping, and documentation.
What is the ISO standard for food safety?
A certification standard known as ISO 22000 outlines the general
specifications for a food safety management system. Food safety standard and
HACCP explains the steps a company must take to demonstrate its ability to
control food safety hazards and ensure that food is safe for human
consumption.
What is ISO 22000 standard?
A food safety management system must meet the standards of ISO 22000 in
order to be certified. It outlines the steps an organisation must take to prove
that it can manage risks to food safety in order to guarantee that food is safe.
Is HACCP part of ISO?
The Codex Alimentarius Commission’s Hazard Analysis and Critical Control
Point (HACCP) system’s guiding principles and implementation procedures
are integrated into ISO 22000.
What is quality food standard?
The word “food quality” often refers to the whole of a food item’s qualities and
characteristics that the consumer finds acceptable. These Food safety standard
and HACCP quality characteristics include visual aspects like size, shape,
gloss, color, and consistency as well as physical aspects like texture, flavor,
and nutritional value.
3. What are the principles of food safety?
Clean, Separate, Cook, and Chill are the four steps to ensure food safety.
Cleaning, separating, cooking, and chilling are the four easy actions you can
do at home to prevent food poisoning for yourself and your loved ones.
Who created HACCP?
The U.S. National Aeronautics and Space Administration (NASA) and
Pillsbury first developed the HACCP concept in the 1960s to ensure
crumb- and pathogen-free food that had extensive shelf-life properties
for space travel. This was the first time that the food had to be subject to
pathogen surveillance and measurement.
What is the most important principle in HACCP?
The HACCP plan’s most crucial principle is hazard analysis. This vital
procedure detects the potential risks from biological, chemical, or physical
events at each stage of your production process.
NATIONAL ADVISORY COMMITTEE ON
MICROBIOLOGICAL CRITERIA FOR FOODS
The U.S. Department of Agriculture’s (USDA) National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) is an advisory body that includes
representatives from the USDA’s Food Safety and Inspection Service, the
Department of Health and Human Services’ Centers for Disease Control and
Prevention, the Department of Commerce’s National Marine Fisheries
Service, and the Department of Defense’s Office of the Surgeon General.
Regarding the microbiological safety of foods, NACMCF advises and makes
recommendations to the Secretaries of Agriculture and Health and Human
Services.
4. EXECUTIVE SUMMARY
In 1995, the Hazard Analysis and Critical Control Point (HACCP) Working
Group was once again constituted by the National Advisory Committee on
Microbiological Criteria for Foods (Committee). Reviewing the Committee’s
HACCP paper from November 1992 and contrasting it with the most recent
HACCP guidelines created by the Codex Committee on Food Hygiene was
the main objective. The Committee revised and added definitions, added
sections on prerequisite programmed, education and training, and
implementation and maintenance of the HACCP plan based on its review, and
made the HACCP principles more succinct. It also revised and provided a
more detailed explanation of how to apply the principles, as well as an
additional decision tree for identifying critical control points (CCPs).
The Committee reiterates its support for HACCP as a practical and effective
method for ensuring the safety of food from harvest to consumption.
Because it takes time to get results, microbiological testing is rarely an
efficient way to monitor CCPs in the context of HACCP. The majority of the
time, physical and chemical testing, together with visual observations, are the
best ways to monitor CCPs. Microbiological criteria do, however, help to
validate the overall efficacy of the HACCP system.
5. The Committee thinks that the HACCP principles ought to be standardized to
provide consistency in education and the implementation of the HACCP
system by business and the government. The National Academy of Sciences
advises that each food institution design its own HACCP system that is
specific to its unique product, processing, and distribution circumstances.
Management must be dedicated to a HACCP strategy in order for a HACCP
programmed to be efficiently executed. Management’s commitment will show
that it is aware of the advantages and drawbacks of HACCP and that it
includes staff education and training. Benefits include improved resource
management and prompt issue resolution in addition to increased guarantee
of food safety.
This guidance was created by the committee to help the food sector and its
sponsored organizations adopt HACCP systems.
DEFINITIONS
A series of inquiries to help determine if a control point is a CCP is known as a
CCP Decision Tree.
Control: Managing an operation’s environment to keep it compliant with
predetermined standards. The situation in which the necessary steps are
taken and the requirements are satisfied.
Any method or procedure that may be utilized to prevent, get rid of, or lessen
a serious risk is a control measure.
Any stage at which biological, chemical, or physical elements can be
managed is referred to as a control point.
Corrective Action: The steps taken after a deviation.
Criteria: A requirement that may be used to make a judgement or conclusion.
A phase at which control can be used and is necessary to avoid, eliminate, or
significantly minimize a risk to food safety.
Failure to reach a certain threshold: Deviation.
HACCP: A methodical strategy of identifying, assessing, and controlling risks
to food safety.
6. HACCP Plan: The written document that outlines the protocols to be followed
and is based on the HACCP principles.
The team in charge of creating, putting into practice, and maintaining the
HACCP system is known as the HACCP Team.
A biological, chemical, or physical substance that poses a risk of disease or
harm in the absence of control is referred to as a hazard.
Hazard analysis is the procedure of gathering and assessing data on risks
connected to the food under examination in order to determine which are
important and need to be addressed in the HACCP plan.
HACCP PRINCIPLES
HACCP is a systematic process for locating, evaluating, and reducing risks to
food safety that is based on the following seven principles:
The first rule is to analyze the risks.
Finding the critical control points (CCPs) is the second principle.
Establish essential limitations is the third rule.
7. Establish monitoring protocols (principle 4).
The fifth principle is to take remedial action.
Establish processes for verification (principle 6).
Establish processes for record-keeping and documentation in accordance with
principle 7.
GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES
Introduction
Through the study and management of biological, chemical, and physical risks
throughout the production, handling, and distribution of raw materials as well
as the manufacture, distribution, and consumption of finished HACCP is a
management approach that deals with Food safety standard and HACCP.
Management’s commitment to the HACCP principle is essential for the
successful execution of a HACCP strategy. Staff members understand the
importance of producing safe food thanks to top management’s unwavering
support of HACCP.
All areas of the food business, including planting, harvesting, processing,
manufacturing, distributing, and marketing, as well as the preparation of food
for consumption, can apply HACCP. The creation and execution of successful
HACCP plans depend on prerequisite initiatives like current Good
Manufacturing Practices (camp’s).
Prerequisite Programs
The HACCP system must be based on strong pre-existing programmed in
order to provide safe food items. Appendix A is a set of frequent required
programmed examples. Each sector of the food business is responsible for
setting up the circumstances required to safeguard food while it is in their
care. The use of camp’s has historically been used to achieve this. Today, it is
believed that these circumstances and behaviors are necessary for the
creation and execution of successful HACCP strategies. The fundamental
environmental and operational conditions required for the production of
healthy, safe food are provided by prerequisite programmers. Many of the
requirements and procedures are outlined in federal, state, and municipal
laws and regulations (such as the Food Code and camps’). The Codex
Alimentarius’s General Principles.
8. Each HACCP plan’s design and execution should consider the existence and
efficacy of precursor programmed. All required programmed have to be kept a
record of and periodically audited. Programmed for prerequisites are created
and administered independently of the HACCP plan. A HACCP plan,
however, may include certain elements of a preparatory programmed. To
minimize unanticipated equipment failure and productivity loss, for instance,
many companies implement preventative maintenance practices for
processing equipment. The HACCP team may determine, while creating a
HACCP plan, that routine calibration and maintenance of an oven should be
listed as a verification activity. Additionally, this would guarantee that every
item in the oven is prepared to the required minimum internal temperature.
Education and Training
The management and staff must be informed and trained on the significance
of their part in creating safe foods in order for a HACCP system to be
successful. Food safety standard and HACCP Information on how to control
foodborne dangers relating to all links in the food chain should also be
included. It is crucial to realize that in order for HACCP to operate effectively,
staff must first comprehend what it is and then acquire the requisite skills.
Working instructions and procedures that describe the duties of staff
monitoring each CCP should be included in specific training sessions.
The management must allot enough time for in-depth instruction and training.
The supplies and tools required to do these activities must be made available
to the staff. A key requirement for a HACCP plan’s successful execution is
effective training.
Assemble the HACCP Team
Creating a HACCP team of experts with specialized knowledge and skills
relevant to the product and process is the first step in creating a HACCP
strategy The group is in responsible of developing the HACCP plan. The team
need to be multidisciplinary and comprise experts in engineering, production,
sanitation, quality control, and food microbiology, among other fields. Local
employees that are directly involved in the business should be a part of the
team as they are better aware with its quirks and restrictions. Additionally, this
helps people who must carry out the plan to have a feeling of responsibility. If
there are any possible biological, chemical, or physical dangers with the
product, the HACCP team may require support from outside specialists.
Conduct a hazard analysis (Principle 1)
9. The HACCP team does a hazard analysis and selects suitable control
measures after taking care of the earlier duties mentioned above. The goal of
the hazard analysis is to create a list of potential dangers that, if ineffectively
handled, are fairly likely to result un harm or sickness. A HACCP plan would
not need to take into account hazards that are not logically expected to arise.
In the hazard analysis, it’s crucial to take into account the components and
raw materials, each stage of the production process, product storage and
distribution, and final preparation and consumer use. Safety and quality issues
must be separated when performing a hazard analysis. An agent that is
biological, chemical, or physical is known as a danger.
There are two phases to doing a hazard analysis. The first step, identifying
hazards, may be compared to a brainstorming session. The HACCP team
assesses the product’s elements, the steps taken at each stage of production,
the tools used, the completed product, and its method of storage and
distribution., as well as the intended purpose and target market. The team
compiles a list of possible biological, chemical, or physical risks that may be
added, amplified, or controlled at each stage of the production process based
on this review. Examples of possible questions to think about while identifying
potential dangers are provided in Appendix C.
The significance of risks found in one operation or facility that produces the
same or a comparable product may not apply to another operation. For
instance, the likelihood of metal contamination may be high in one facility but
not in another due to variances in equipment and/or an efficient maintenance
programmed. For future use, a summary of the HACCP team’s discussions
and the justification created during the hazard analysis should be retained.
The hazard analysis and the HACCP plan will benefit from this knowledge in
the future when they are reviewed and updated.
Three instances of applying a logic sequence when doing a hazard analysis
are provided in Appendix D. These are biological hazard examples, but
chemical and physical danger considerations are just as significant. For
illustrative purposes, see Appendix D.
Determine critical control points (CCPs) (Principle 2)
A critical control point is an action that can be controlled and is crucial to
preventing, eliminating, or reducing a risk to acceptable levels for food safety.
When assessing CCPs, it is important to take into account any prospective
risks that are justifiably likely to result in disease or damage in the absence of
their control.
10. Identifying CCPs completely and accurately is essential for minimizing risks to
food safety. In order to identify which process steps are CCPs, the HACCP
team requires the data produced during the hazard analysis.The usage of a
CCP decision tree (examples of which are provided in Appendices E and F) is
one method for making it easier to identify each CCP.
Establish critical limits (Principle 3)
A biological, chemical, or physical characteristic must be regulated at a CCP
to a maximum and/or minimum value in order to avoid, eliminate, or minimize
the occurrence of a food safety hazard to an acceptable level. To discriminate
between safe Food safety standard and HACCP and harmful operating conditions
at a CCP, a critical limit is employed. Critical limitations should not be
confused with operational limits, which are set for reasons other than
maintaining the safety of food.
To guarantee that the identified risks are avoided, handled, or reduced to
tolerable levels, each CCP will comprise one or more control measures. Each
control measure has one or more crucial limitations that go along with it.
Temperature, time, physical dimensions, humidity, moisture content, water
activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure
need to be planned to guarantee the creation of a secure product. Enteric
infections, such as salmonellae and verotoxigenic E. coli O157:H7, were
deemed to be the most serious biological dangers for cooked pork patties.
Additionally, it is during the cooking process that control may be used to lower
the intestinal pathogens to a tolerable level. It is essential to have accurate
knowledge of the anticipated concentration of pathogens in the raw patties,
their heat tolerance, the variables influencing how well they heat up, and the
section of the patty which warms the slowest in order to guarantee that an
appropriate level is routinely obtained.
Establish monitoring procedures (Principle 4)
Food safety standard and HACCP scheduled series of observations or
measurements is known as monitoring. Its purpose is to determine if a CCP is
under control and to provide an accurate record that can be used for
verification in the future. Three key objectives are served by monitoring. First,
monitoring is crucial for managing food safety since it makes it easier to keep
track of the process. Action can be made to regain control of the process if
monitoring shows a tendency towards loss of control in order to prevent a
departure from a critical limit. Monitoring is utilized to ascertain when a CCP
11. has a loss of control and a deviation, i.e., when a critical limit is exceeded or
not met. An suitable remedial action must be implemented when a deviation
occurs.
For each CCP, allocating monitoring responsibilities is a crucial factor. The
difficulty of monitoring as well as the quantity and kind of CCPs will determine
the specific assignments. People that oversee CCPs are frequently employed
in production (such as line supervisors, carefully chosen line employees, and
maintenance staff), as well as quality control when necessary.These people
need to be skilled in the monitoring approach they are in charge of, thoroughly
comprehend the need for monitoring and its significance, be objective in their
reporting and monitoring, and provide accurate monitoring data. Employees
should also get training on the steps to take if there is a tendency towards a
loss of control so that changes may be implemented as soon as possible to
ensure that the process stays under control.
Establish corrective actions (Principle 5)
Recognizing health hazards and developing strategies to eliminate or reduce
them are goals of the HACCP system for food safety management and the
food safety standard. I However, deal conditions are not always present, and
there could be deviations from standard practices.. Keeping potentially
dangerous goods out of consumers’ hands is a key goal of remedial efforts.
Corrective measures are required when specified critical limits are exceeded.
Consequently, remedial measures have to contain the following components:
Determine the root of the non-compliance, address it, decide how to dispose
of the non-compliant product, and document the corrective steps that have
been implemented. Specific remedial actions for each CCP should be planned
out in advance and included in the HACCP plan..
Establish verification procedures (Principle 6)
Verification is described as the processes that, in addition to monitoring,
establish the accuracy of the HACCP plan and confirm that the system is
working in accordance with it. The NAS (1985) (2) said that a HACCP
system’s primary scientific input is around correctly identifying the dangers,
key control points, critical limits, and putting in place appropriate verification
processes. These procedures should be followed while creating,
implementing, and maintaining the HACCP plans and system. Figure 2
illustrates a verification timetable as an example.
Verification includes determining if the Food safety standard and HACCP system
at the plant is operating in accordance with the HACCP plan. Since adequate
12. verified protections are put in early, an efficient HACCP system requires little
product testing.
In addition, an impartial, independent body should periodically carry out a
thorough verification of the HACCP system. These authority may reside inside
or outside the food operation. In addition to an on-site inspection of all flow
diagrams and the pertinent data from the plan’s execution, this should include
a technical evaluation of the hazard analysis and each component of the
HACCP plan. To make sure that the HACCP plan is resulting in the
management of the risks, a thorough verification that is independent from
other verification methods must be carried out. The HACCP team adjusts the
HACCP plan as appropriate if shortcomings are found as a consequence of
the thorough verification.
Regulating bodies, internal corporate staff members, and outside specialists
all participate in verification efforts.
Reference
https://safefoodalliance.com/food-safety-resources/haccp-overview/
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-guidelines
https://www.flowcrete.eu/en-gb/campaigns/food-safe-flooring/what-is-a-haccp-
food-safety-management-system-and-how-does-it-relate-to-flooring/