Food safety is a subject that must be very well regulated and regulated in the food industry, to avoid damage to the health of consumers and, consequently – with the inevitable disclosure of these failures – to the health and survival of the business responsible for the failure in the production process in question.
To learn a little more about food safety and processes within a food industry, we interviewed expert Lorena Coimbra, executive director and food Belgium Phone Number List engineer at Food Tech – a company specializing in consulting and food services. ifference between food safety and food safety The big difference is: food safety is focused on making food safe for consumption, while food safety focuses on the availability of quality food.
in food security The goal is to provide a sufficient amount of nutritional food for the entire population to have access to.The term “food insecurity”, which is so prominent in Brazil, is precisely a derived term, which is due to the hunger map existing in the country and the lack of quality food for the majority of the Brazilian population. Impact of food safety on food manufacturing segments It is essential that this safety is part of the entire food production control process. Failure to do so may result in harm to the health of the consumer.
To ensure this safety, there are GMPs (Good Manufacturing Practices), which function as a manual to be followed regarding the procedures for applying sanitary measures and the time required to control pests, for example. As a result, processes become more hygienic and safer.
In food safety management systems, GMPs are also known as PPRs (Prerequisite Programs).
And what are the main points to avoid in food safety?
There are 4 types of dangers she wants and needs to avoid: Food safety in relation to the production chain as a wholeTo talk about food safety management systems, it is necessary to look at the production chain as a whole, following all inputs and outputs until the product reaches the consumer. This includes a delivery chain , often not considered in hazard analyses.
Within the HACCP, there is an assessment of inputs, that is, on the supplier, even before starting production, analyzing the severity and probability of possible risks related to inputs. For this, it is essential to have a good management of suppliers , with a food safety policy that encompasses them.
This type of management system is very complex, as it is very detailed. It is necessary to pay attention to each activity present in the production process, to assess risks of failures and problems that may impact it.
Likewise, whenever there are changes in the production process, it is necessary to redo your analyzes to understand if there will be any impact. It is very common – negatively – that redoing of analyzes, in the face of any change, does not receive due attention, but it is a fundamental part of food safety.
Ideally, there should be an annual assessment, at least, to check whether the processes remain safe.