Monitoring The Risks And Avoidance Of Contamination

There are various internationally recognised monitoring systems available to help farmers to monitor any and all risk areas related to food safety.

The most well known of these systems is called:  HACCP - Food Safety and Quality Hazard Analysis Critical Control Point:

An internationally recognized and recommended approach to food safety that anticipates and prevents hazards associated with ingredients.

The Principles of HACCP:

HACCP offers continuous and systematic approaches to assure food safety.

Principle 1 - Hazard Analysis: Hazards (biological, chemical, and physical) are conditions, which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process are listed. Preventive measures (temperature, pH, moisture level, etc.) to control the hazards are also listed.

Principle 2 - Identify Critical Control Points: Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Principle 3 - Establish Critical Limits: All CCPs must have preventive measures, which are measurable! Critical limits are the operational boundaries of the CCPs which control the food safety hazard(s). The criteria for the critical limits are determined ahead of time in consultation with competent authorities. If the critical limit criteria are not met, the process is "out of control", thus the food safety hazard(s) are not being prevented, eliminated, or reduced to acceptable levels.

Principle 4 - Monitor the CCPs: Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process.

Principle 5 - Establish Corrective Action: HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for the disposition of the product and for correction of the process? These must be pre-planned and written.

Principle 6 - Recordkeeping: The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record-keeping system possible to ensure effectiveness is the most desirable.

Principle 7 - Verification: Has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCPs should be documented. Verification of the effectiveness of the HACCP plan is also necessary. The system should be subject to periodic revalidation using independent audits or other verification procedures.

The Role Of Worker Health And Welfare On Food Safety And Quality

If the workers are trained in, and really understand the principles of food safety, then they will:

• Contribute to the supply of a healthy and safe crop.
• Automatically report any deviances and problems that might lead to compromised food safety.
• Become the custodians of a Good Agricultural Food Safety Monitoring system such as HACCP.