HACCP in fermented meat production

Abstract

Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls necessary to prevent those hazards from occurring or keeping them within acceptable limits, monitor the performance of controls and maintain records routinely. Its established control systems are focused on prevention rather than relying on end-product testing (Radovanovic et al. 2003a). Today, HACCP is internationally recognized resource of managing food safety. Its sole direct objective is to ensure food production and processing control in a manner that the final product does not represent a risk to the consumer. It is a distinctly structured and defined system that implies disciplined approach with a focus upon preventive actions and monitoring and control of critical points only if necessary. All the procedures are defined and executed in a way that any loss of control upon food safety hazards is detected instantly and corrective actions are followed so the reoccurrence of the same problem is discouraged. When HACCP is based upon strong foundations of Good Manufacturing Practices (GMP’s) and Standard Sanitation Operating Procedures (SSOP’s) it enables good support for the achievement of consumer confidence in the safety of the food produced in such facility, regardless of its size. It clearly demonstrates producer’s dedication to food safety and improves comprehension of duties and responsibilities to all employees, starting with a top management, regarding consumer health protection (Tomic and Tomaševic 2007). Any HACCP system is capable of accommodating changes, such as advances in equipment design, processing procedures, as well as technological developments. It is the best system currently available for maximizing the safety of meat and meat products, as well as food in general, which is why it has been recommended for use in the food industry and promoted by the governments and scientific groups for the last 40 years.