Food Safety Quality Assurance Tools for Safe and Quality Food
By: Enya Lou Anas
There is an increasing consumer demand for food worldwide to cater to our growing population. However, as the demand for more food increases, so does the demand for safe and quality food. Food manufacturers should be able to meet local and international standards for food handling, from raw materials to the final product, to ensure its safety and quality as it reaches consumers. Proper practices and conditions should be implemented to reduce the risk of food safety breaches that may likely cause foodborne illnesses and expose both the employees and consumers to hazards. Incorporating food safety tools in a manufacturing facility, not only reduces food safety risks, but also strengthens the confidence of consumers towards food products in the market. Fortunately, food products for local and international markets are being regulated by government and food safety agencies.
In the Philippines, The Food Safety Act of 2013 was established to strengthen the food regulatory system, protect consumer health, and facilitate access to local foods and food products. Internationally, the Global Food Safety Initiatives (GFSI) provides leadership and guidance on food safety management systems in the food supply chain. Several food safety tools and techniques are utilized by food manufacturers worldwide to satisfy the requirements of food safety regulatory agencies. These tools include Pre-Requisite Programs (PRPs), Sanitation Standard Operating Procedures (sSOPs), and Hazard Analysis Critical Control Point (HACCP) plans.
PRE-REQUISITE PROGRAMS
PRPs are the first line of defense of food manufacturers to avoid food safety breaches, the most common of which is contamination by microorga- nisms that usually cause the spoilage and quality deterioration of the food. In some cases, pathogenic microorganisms like Salmonella spp., Listeria monocytogenes, and Campylobacter spp., cause serious health threats to humans when present in consumed food. PRPs are incorporated in every stage of food handling which includes Good Agricultural Practices (GAP) in farms, Good Distribution Practices (GDP) for food in transit, Good Manufacturing Practices (GMP) in food production, and Good Hygiene Practices (GHP) that strictly apply to all stages. It is necessary that the PRPs remain effective by proper documentation, implementation and maintenance, and at the same time, meet the regulatory requirements and industry standards, codes, and practices. Manufacturers should be able to perform necessary corrective actions and reassessment once a breach takes place.
SANITATION STANDARD OPERATING PROCEDURES (sSOP)
Standardized practices and guidelines for the proper sanitation of equipment and materials used, as well as appropriate hygiene of personnels, is key to an effective PRP. Consequently, an sSOP is a complete and well-documented list and description of hygiene and sanitation procedures required to maintain the cleanliness of food contact surfaces. Surfaces should be free of organic matter and microorganisms so that they may not contaminate the food products. Fortunately, total cleanliness can be rapidly indicated by the level of Adenosine Triphosphate (ATP) which is present in all organic matter though not visible to the naked eye. ATP testing before and after production should be conducted to verify total cleanliness as part of the sSOP of a food manufacturing facility.
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
Another widely used tool to mitigate a food safety breach is HACCP. HACCP is a pre-emptive approach that manages specific hazards that occur in a manufacturing facility. Establishing a HACCP program involves identifying hazards by thorough examination of all processes, controlling the hazard by determining the critical control points and critical limits, establishing corresponding monitoring systems, corrective actions, verification procedures, and proper documentation. These analyses should be made through every step of the food manufacturing process, from purchasing, to delivery, storage, preparation, cooking, and refrigeration.
Food safety programs are best complemented by verification and monitoring systems that are not only rapid and convenient, but also reliable. Recent advancements in science and technology pave the way for innovative and more practical means of dealing with food safety breaches.
It is important that we utilize a test system that can accurately detect and measure possible hazards, especially microorganisms that are able to multiply in a short period of time. Faster turnaround time of test results can make food products more readily available in the market. Recent innovations of rapid test systems make use of approved methods that include convenient and streamlined workflow. This minimizes complicated and laborious protocols, which in turn minimizes errors. The ease and speed of using rapid test systems not only ensures the quality and safety of food products, but is also able to contribute to an overall cost-effective system that minimizes recalls, reworks, and disposal of rejected food products.
Food manufacturers that adopt food safety tools to ensure and maintain product quality and safety will surely benefit in the long run. With the growing demand and market for safe and quality food, securing valuable customer trust will resonate well with all consumers.