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.

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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.

Food Safety Quality Assurance Tools for Safe and Quality Food

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.

"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."

Sources:
 
Philippine Food and Drug Administration (2013). Republic Act 10611: Food Safety Act of 2013. Retrieved at https://www.fda.gov.ph/wp-content/up loads/2021/05/Republic-Act-No.-10611.pdf
 
Weiler, Gundo Aurel, and Fernandez, Jose Luis. (2019). Food Safety is Every
body’s Responsibility. World Health Organization. Retrieved at https://www.who.int/philippines/news/commentaries/detail/food-safe
  ty-is-everybody-s-responsibility
 
International Finance Corporation (2020). Food Safety Handbook: A Practical  Guide for Building a Robust Food Safety Management System. 
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Food safety first! Here are some food safety tips from the World Health Organization and the Food and Agriculture Organization of the United Nations when buying food in markets.
June 17, 2020

Food Safety Amidst Covid 19

The global war against the invisible enemy has changed the landscape of the food industry from supply chain, processing, storage, delivery, and consumption of goods. Producing essential goods, food companies must continue to move forward in its commitment to provide safe and quality food products to the consumers amidst this pandemic. Mitigating food safety risks while preventing the spread of the virus has become a great challenge to the industry. Calling all food safety professionals!
May 21, 2020

Prevent the Spread of Coronavirus through Proper Hand Washing

First things first: Wash your hands properly! The Philippine Department of Health (DOH) and other renowned institutions such as the World Health Organization (WHO) and Centers for Disease and Control Prevention (CDC) are continuously reminding the public to follow preventive actions to prevent the spread of coronavirus. One of the simplest and most effective ways is by PROPER and REGULAR HANDWASHING. Be informed! Stay protected! Together, let’s fight this deadly virus.
May 21, 2020

Food Safety during Food Deliveries

Due to the on-going coronavirus pandemic, people have been extremely cautious with regard to their activities. Many opt to have groceries and take-out food delivered to their homes for the sake of convenience and personal safety, as opposed to going out and risking contraction of the dreaded COVID-19.
May 14, 2020

GloGerm™ the visual tool for handwashing

The Philippine Department of Health (DOH) and other renowned institutions such as the World Health Organization (WHO) and US Centers for Disease Control and Prevention (CDC) are continuously reminding the public to follow preventive actions to prevent the spread of coronavirus (COVID-19). Among these, the most effective way is to do proper and regular handwashing since 80% of communicable diseases are transferred by touch.
April 7, 2020

How to Keep your Fruits and Veggies Fresh on Holy Week

Holy Week is a week-long commemoration of the life, death, and resurrection of Jesus Christ in the Christian faith. While some religious groups consume meat during the Holy Week, some opt to fast and have non-meat dishes, resorting to eating fish, vegetables, and fruits during this holiday. One of the things that we must consider in light of this commemoration amidst the Enhanced Community Quarantine in the country is the preservation of the fruits and vegetables.
March 31, 2020

For your efforts and dedication, THANK YOU!

Food Safety Trends PH is one with the nation in thanking our frontliners who continue with the battle to fight COVID-19. Our deepest gratitude to our healthcare workers, the public and law enforcers, emergency responders, city and barangay employees, researchers and scientists, cashiers and supermarket attendants, janitorial team, and other frontliners who are tirelessly serving the community. Thank you for your enormous sacrifices. Your hard work and dedication are very much appreciated.
March 31, 2020

Make sure you don’t miss these areas during handwashing!

As COVID-19 cases around the world continue to increase, millions of lives become more at risk. We owe it to all healthcare workers and front-liners who are currently helping in the COVID-19 situation to safeguard ourselves by staying in our respective homes and, more importantly, by observing proper and frequent handwashing.
March 22, 2020

World Water Day 2020 – Water and Climate Change

Water is one of the essential substances on earth—without it, it would be impossible for all living things to survive. Today, let us all celebrate the importance of water as we commemorate the World Water Day. Initiated by the United Nations (UN), World Water Day is celebrated annually, every 22nd of March.
March 12, 2020

Food Defense: Dealing with Attacks and Threats

Based on the definition from the Global Food Safety Initiative (GFSI), Food Defense is the process of ensuring the security of food and drinks from all forms of intentional malicious attacks including ideologically-motivated attacks leading to contamination. Aside from the typical monitoring practices and programs executed by companies, food defense focuses on building and creating an environment where disgruntled personnel cannot easily put any unwanted materials onto processed food products. Thus, ensuring the safety of the food.
February 27, 2020

I am A Food Safety Ambassador

Assemble your fellow food safety ambassadors and together, win set of copies of the Food Safety Trends PH magazine, sodexo gift certificates, and other exciting food safety freebies!
February 14, 2020

E. coli O157:H7? Be Informed!

Escherichia coli (E. coli) is a species of Gram-negative bacteria that can be found in the environment, food, and intestines of people and animals—it is specifically considered as the indicator of faecal contamination. This bacterium, particularly its pathogenic strains, remains to be one of the most common causes of foodborne illnesses.
January 24, 2020

Methanol Poisoning: A Food Safety Concern

The Laguna and Quezon provinces had seen an outbreak of methanol poisoning on Christmas celebration last year. At least 14 people have died and nearly 500 people were hospitalized after drinking lambanog (traditional Filipino distilled coconut wine) with high methanol content. The Philippine Food and Drug Administration (FDA) confirmed this and urged the public to be wary on purchasing and consuming lambanog and other alcoholic beverages. These products should have proper labels and be registered with the FDA.
June 26, 2018

Campylobacter: An Emerging Foodborne Pathogen

“In 2016, Campylobacter jejuni has finally taken the spotlight as the new food superbug. In a ground- breaking article published in US Food Safety Magazine, University of Leicester scientists Wanford, Ketley, and Bayliss in the UK confirmed that while Salmonella species are still responsible for a large number of outbreaks of foodborne illnesses, Campylobacter is now the most common bacteria associated with food poisoning and contamination in the European Union and in the United States.