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A BETTER APPROACH TO FOOD SAFETY MANAGEMENT IN FOOD AND DAIRY INDUSTRIES
Member rating: No Rating | Words: | Submitted: Thu May 11 2006
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HACCP: A BETTER APPROACH TO FOOD SAFETY MANAGEMENT IN FOOD AND DAIRY INDUSTRIES. Kayode, J.O.1; Azare, B.A.1* and Adeyemo, M.O.1,2 1Department of Biological Sciences, University of Abuja, Nigeria 2National Agency for Food and Drug Administration and Control, Abuja, Nigeria ABSTRACT Hazard Analysis and Critical Control Point (HACCP) is a systematic process of analyzing every step of a production operation, looking at each step of the process, determining where hazards can occur (critical control points) and then instituting a system of controls to keep the hazards within critical limits. This paper reviews the twelve tasks in the application of HACCP, integrating the seven HACCP principles and provides the knowledge and background necessary to establish HACCP plans and/or verify the acceptability of existing quality control systems. It reviews food safety issues in Nigeria, recognizing the Standard Operating Procedures (SOPs) which is important in HACCP plan implementation, as the existing quality management system in use in most NAFDAC-registered...
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