Loy Malcolm, Contributor
WHAT'S THIS HACCP we've been hearing about? Well, after today you'll know what it is, how it relates to you and why it is important. HACCP is the acronym for Hazard Analysis and Critical Control Points and is locally pronounced (hassap). It examines the processes along a food production line, and identifies the points at which the occurrence of an error would introduce a hazard, making the end product harmful to the consumer. These points are referred to as the critical control points. HACCP then applies strict monitoring and control of these points, which then prevents the hazard from occurring. The commercial food processor who incorporates HACCP systems in his factory guarantees a number of things:
DA safe food product - the main reason for HACCP is food safety
DA precise and efficient operation - HACCP encourages consistent systems and consistency reduces waste and results in cost savings i.e. better bottom line.
DA confident consumer - the HACCP seal tells the consumer that this product is safe to buy.
DA level playing field - a food product made in Germany with the HACCP seal and the one made in Jamaica with the HACCP seal can compete equally on any supermarket shelf in the world.
The mere fact that you consume food and specifically packaged foods from a supermarket shelf makes food safety important to you. Consumers must take HACCP into their homes, as hazards can occur in our kitchens, before it gets to our plates. If we really think about it, we practise HACCP in our homes. Let us think about how we handle seafood e.g. fish. We ensure that it remains frozen until we are ready to cook it. The reason we do this is we know that lowering the temperature for any extended period will result in the fish 'going bad'. The unwritten rule is also to avoid thawing and re-freezing seafood. The lowered temperature at the point of thawing promotes bacterial growth and results in spoilage.
HACCP for the household - things you can do to ensure your food is safe:
Do not travel long distances with seafood, meats and poultry after purchasing. Go directly home and refrigerate.
Examine 'best before' and 'best by' dates, do not purchase if these dates have passed.
Pay careful attention to seals, the integrity of food packaging must be intact when purchased.
Do not purchase canned foods that have dents.
Remember; HACCP is about food safety. It is in the interest of all handlers of food to practise it and that includes you.
