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Managing food safety: use of performance standards and other criteria in food inspection systems.

Type of article: Periodical article

Summary

Microbial food safety is assured primarily through: control of microorganisms at the food source and in raw material selection; product design and process control; application of Good Hygienic/Manufacturing Practices (GHPs/GMPs); and implementation of the Hazard Analysis and Critical Control Point (HACCP) system throughout the food chain (FAO/WHO, 2001; ICMSF, 2002). The Institute of Food technologists (IFT), the 26 000-member society for food science and technology, convened a panel of scientific experts to clearly characterize the nature of performance standards and describe and clarify their suitable use within a systematic approach to managing food safety. This authoritative report presents definitions for the different types of microbiological and other criteria, identifies effective use of performance standards at specific points in the food system, and shows how performance standards relate to GHP/GMPs, HACCP, and Food safety Objectives (FSOs). This document also presents a case study on a current issue - Enterobacter sakazakii in powdered infant formula - for which the need for a performance standard or other criterion has not yet determined.

Details

  • Original title: Managing food safety: use of performance standards and other criteria in food inspection systems.
  • Record ID : 2005-1912
  • Languages: English
  • Subject: Regulation
  • Source: Kyltekniesk Tidskrift - 15 p.; fig.; tabl.; ref.
  • Publication date: 2004/10

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