Food Chain Safety Management Systems: The Impact of Good Practices

Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Food systems are experiencing new possibilities in practices due to fast technical and technological advancements in the developed world. These include novel plant products, processing without heat treatment, in situ control of products with biosensors, fast and precise detection of unwanted/undesired food-grade microorganisms, control of fluxes to reduce unwanted side reactions, intelligent packaging and polymer restructuring for increased shelf life and novel eatables, and, last but not least, the use of new approaches to food preservation and distribution, not to mention convenience foods and their effect on human health and well-being. A hazard is a (micro-) biological, chemical or physical agent or condition with the potential to cause an adverse health effect. Managing hazards and surrounding circumstances does not mean controlling safety completely. Today we master food safety via Good Agricultural Practices, Good Manufacturing Practices, Good Transport Practices, Good Warehouse Practices, Good Selling Practices, Good Catering Practices, Good Laboratory Practices and Good Hygiene Practices, which can be involved in all practices mentioned but can also be independently applied. Good Housekeeping Practices are still not part of any food-safety system. In all of these practices there exist hazard analysis and critical control point (HACCP) elements, which constitute the HACCP system that is the main system in food practice today. The approach and attitude of all these systems are fuelled by a tradition of the basic principles of the Codex Alimentarius Austriacus implemented in the Codex Alimentarius. All current active practices are segregated in the food supply chain. Since they are not connected in a comprehensive system, there are many uncoupled subdivisions in the food supply chain where the potential for food hazard exposure exists. To reduce all these areas in food supply chains food safety platform with the consumer as an active partner in good nutrition practices appears to be a relevant option in the current state of development of food production processing and nutrition.

Keywords

Fermentation Dioxide Mercury Europe Transportation 

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Raspor Peter
    • 1
  • Ambrožič Mateja
    • 1
  • Jevšnik Mojca
    • 2
  1. 1.Biotechnology, Microbiology and Food Safety, Department of Food Science and Technology, Biotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia
  2. 2.Department of Sanitary Engineering, Faculty of Health SciencesUniversity of LjubljanaLjubljanaSlovenia

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