From Farm to Table: Ensuring Food Safety in the Modern Food Industry

The quality and safety of the food we consume are crucial not only for our physical health but also for our mental well-being. The healthier and safer our food, the better our overall state of health. In the modern food industry, achieving these standards requires stringent food safety protocols and management systems. One of the most effective and internationally recognized systems in place today is the Hazard Analysis and Critical Control Points (HACCP) system.

What is HACCP?

The HACCP system is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is designed for a variety of food-related establishments, including:

• Catering establishments
• Hotels
• Restaurants
• Fast food outlets
• Food market chains
• Large hypermarkets and supermarkets

The system combines food safety standards for small, medium, and large food-producing businesses, allowing any facility to detect and monitor food safety hazards. However, the HACCP system is not standalone. To function successfully, it requires preliminary preparatory procedures known as 'prerequisite programs,' including Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP).

Good Manufacturing Practices (GMP)

Good Manufacturing Practices (GMP) are essential steps that precede the implementation of the HACCP system. GMP aims to develop instructions intended for entrepreneurs to produce safe and quality food. It applies to the manufacturing of products such as food, cosmetics, and pharmaceuticals. By definition, GMP consists of five key components, often referred to as the 5Ps:

1. People: Employing competent individuals in the manufacturing industry.
2. Products: Including all existing products of the enterprise.
3. Processes: Encompassing all processes aimed at constant improvement of the enterprise.
4. Procedures: Documenting all procedures within the enterprise, ensuring their publicity and transparency.
5. Premises: Evaluating and controlling the condition of buildings and equipment.

Good Hygiene Practices (GHP)

The World Health Organization defines Good Hygiene Practices (GHP) as safety measures that must be followed during the stages of food production, processing, storage, and distribution to obtain healthy, safe food products intended for human consumption. Key rules for food production facilities under GHP include:

• Securing the location of the facility in a suitable area.
• Ensuring cleanliness and separation of buildings and storerooms to prevent cross-contamination.
• Maintaining facilities through regular cleaning and waste collection.
• Controlling sanitary, preventive, and disinfection activities.
• Ensuring safe transportation of food.
• Providing staff training and retraining.
• Ensuring personnel hygiene products and facilities are available (e.g., toilets, changing rooms, washbasins, warning posters).

The Importance of Food Safety

Properly selected, stored, and marketed food not only meets the necessary requirements for a healthy life but also ensures both physical and mental well-being. Food safety is essential for protecting the health and life of every consumer by mitigating food safety risks.

Since 2019, the Food Safety Alliance has been actively promoting the introduction of internationally recognized food safety standards in food establishments and enterprises. This includes the retraining and training of personnel and other necessary educational activities. Our goal is for catering establishments to produce safe and quality food consistently.

If you want to learn more, check our website and access more blogs with detailed information. Together, we can safeguard the health of consumers and enhance the quality of the food industry.