Food Hygiene

A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage

 

Bryan FL (1992) A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage, World Health Organization, Geneva

Explains how the Hazard Analysis Critical Control Point (HACCP) system can be used as a rational, reliable, and cost-effective method for reducing the risks that can lead to foodborne illness or food spoilage. Noting that traditional measures, such as end-product testing and the routine medical examination of food handlers, have largely failed to ensure food safety, the book concentrates on the many practical advantages of HACCP evaluations, offering detailed advice on the use of this system to identify hazards in food preparation and storage, assess related risks, and focus control procedures on these “critical” points. Throughout the book, numerous examples are used to show how the HACCP method, which concentrates on the detection and direct control of high-risk operations, can provide a greater assurance of food safety than any other approach.
The book is addressed to public health personnel with some training in food microbiology and technology. The opening chapters describe the principles of the HACCP system, explain how its action-oriented approach works in practice, and discuss its application in households, cottage industries, and street food stalls, as well as in food service and food processing establishments. The most extensive chapter provides a point-by-point explanation of the steps to follow and the tests to be performed when looking for hazards and assessing their severity and risks.

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Written by geraldmoy

June 8, 2011 at 2:16 am