HAZARD ANALYSIS AND CRITICAL CONTROL POINT

INTRODUCTION

HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical hazards from raw material production, procurement, and handling to final product manufacturing, distribution, and consumption. Management must be fully committed to the HACCP idea for a successful implementation of a HACCP plan. Top management's unwavering commitment to HACCP instills in company personnel the importance of creating safe food.

HACCP is intended for use in all aspects of the food industry, including growing, harvesting, manufacturing, manufacturing, distributing, marketing, and food preparation. For example, current Good Manufacturing Practices (GMPs) are a crucial foundation for the formulation and execution of successful HACCP strategies. HACCP-based food safety systems have been successfully implemented in food processing factories, retail food shops, and food service companies. The seven HACCP principles are broadly acknowledged by government agencies, trade organizations, and the food industry worldwide.

PRINCIPLES OF HACCP

HACCP is a systematic strategy for identifying, evaluating, and controlling food hazardous conditions based on the seven principles listed below:

Principle 1: Perform a risk assessment.

Principle 2: Identify Critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Implement corrective actions.

Principle 6: Establish verification procedures

Principle 7: Establish procedures for record-keeping and documentation.

Comments

کیا آپ جانتے ہیں کہ ٹماٹر آپ کو معدے کے کینسرسے بچا سکتا ہے ؟

حال ہی میں ماہرین نے انکشاف کیا ہے کہ ٹماٹر معدے کے کینسر سے بچاؤ میں معاون ثابت ہوسکتے ہیں۔ معدے کا کینسر جسے گیسٹرک کینسر بھی کہا جاتا ہے دنیا بھر میں کینسر کی نہایت عام قسم ہے۔ یہ بعض اوقات موروثی بھی ہوسکتا ہے مگر زیادہ تر یہ غیر متوازن اور غیر صحت مند غذائی عادات کے باعث پیدا ہوتا ہے۔ طویل عرصے تک تمباکو نوشی کرنے والے اور بہت زیادہ نمک اور مصالحہ دار غذائیں کھانے والے افراد میں معدے کے کینسر کا شکار ہونے کے قوی امکانات ہوتے ہیں۔ حال ہی میں کی جانے والی اس تحقیق کے مطابق ٹماٹر کے اجزا معدے میں کینسر کے خلیات کی افزائش کو روکتے ہیں۔ ماہرین کے مطابق چونکہ ٹماٹر میں موجود اجزا کھانے پکانے کے دوران تیز آنچ کے باعث ختم ہوسکتے ہیں لہٰذا کھانے کے علاوہ انہیں کچا بھی استعمال کرنا چاہیئے جیسے سلاد کی صورت میں۔ ٹماٹر کے اندر موجود عنصر لائیکوپین جسم کے لیے نہایت فائدہ مند ہے۔ اس کے جسم میں پہنچنے کے بعد مثبت کیمیائی تبدیلیاں رونما ہوتی ہیں۔ اس سے قبل بھی یونیورسٹی آف الی نوائے کی ایک تحقیق میں بتایا گیا تھا کہ ٹماٹر پروسٹیٹ کینسر سے بچاؤ کے لیے بھی نہایت معاون ثابت ہوتے ہیں۔

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