Food Science

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

Food science and Technology Short Definitions Contaminants are any harmful substances accidentally or intentionally added to food, that make it unfit for consumption. Double fortification and multiple fortifications refer to the addition of 2 or greater than 2 nutrients respectively to a particular food. Enrichment is a method of restoration of vitamins and minerals lost during process. (Hoffpauer and Wright, 1994). Food Additive may be a substance that is not consumed as a food by itself, but is added to food to boost its functional, physical and sensory attributes or to preserve it. Quality Assurance (QA) is the process of planning, documenting and agreeing on a collection of guidelines that are necessary to prevent contaminants from entering into the food right from the procurement of raw materials to the distribution of the finished product. Quality Control (QC) refers to all activities that are designed to determine the level of quality of the delivered food product. It invo

 Major differences between Quality Control and Quality Assurance