In order to protect the public from emerging food safety risks such as food fraud and bioterrorism, it is necessary to identify and effectively implement appropriate measures at all stages of the food chain (Trinidad and Tobago Bureau of Standards 2018).

Implementing a food safety management system (FSMS) is a strategic decision that any organization involved in the food industry should make to enhance its performance in food safety. It is crucial to minimize food safety hazards to prevent potential risks for consumers when they consume food products (ISO 2018). By adopting an FSMS, an organization can guarantee that its products are safe for consumption, ultimately increasing customer satisfaction and loyalty. Therefore, prioritizing food safety and taking proactive measures to ensure the safety of food products is imperative for any organization involved in the food industry. Two food safety management systems that organizations can implement are:

• HACCP (Hazard Analysis and Critical Control Points); and
• Good Manufacturing Practices (GMP).

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety management that helps identify, evaluate, and control hazards throughout the food production process. The main goal of HACCP is to prevent, eliminate, or reduce hazards to acceptable levels to ensure the safety of food products.

Good Manufacturing Practices (GMP) is a set of guidelines and practices that ensure the production of safe and high-quality products. GMP covers various aspects of manufacturing, including facilities, equipment, personnel, sanitation, record-keeping, and quality control.

Both HACCP and GMP are essential in the food industry to ensure the safety, quality, and integrity of food products throughout the manufacturing process.

The Staff of the Engineering Division at the Alma Jordan Library has mounted a display highlighting standards and other reading materials on the importance, benefits, and implementation of HACCP and GMP. Stop by and browse the books on display, and remember... all the books on display are available for check out.

References

ISO (International Organization for Standardization). 2018. Food Safety Management Systems — Requirements for Any Organization in the Food Chain. ISO 22000:2018. Geneva: ISO.

Trinidad and Tobago Bureau of Standards. 2018. Good Manufacturing Practices (GMP) for the Food Industry – Requirements. TTS 642:2018. Trinidad and Tobago Bureau of Standards.

Selected E-Books

Science and Strategies for Safe Food by Surender S. Ghonkrokta

ISBN: 9781315199146

Publication Date: 2017-05-25

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.

 

 

 

 

 

Handbook of Food Processing by Theodoros Varzakas (Editor); Constantina Tzia (Editor)

ISBN: 9780429157370

Publication Date: 2015-10-22

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail.

 

 

 

 

 

Food Plant Sanitation by Michael M. Cramer

ISBN: 9780429185175

Publication Date: 2013-05-29

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 35 years' experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition provides completely updated practical advice on all aspects of food plant sanitation.

 

 

 

 

Quality Assurance for the Food Industry by J. Andres Vasconcellos

ISBN: 9780429210006

Publication Date: 2003-12-29

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee.

 

 

 

 

 

 

Food Quality Assurance by Inteaz Alli

ISBN: 9780429204739

Publication Date: 2003-08-27

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP.