Prerequisite of food quality is the security that is continuously threatened by the various dangers, involving the need of appropriate control measures to prevent, eliminate or reduce them to acceptable levels. There are different standards to guarantee quality, not least the ISO 22000:2005 which aims to security management in the food companies; it through development, deployment and certification enables companies to operate with a logic of improvement. Always the control of food and, therefore, sanitary prevention were based on these actions: raw material inspection, supervision of staff handling, monitoring of equipment and utensils used, until control of procedures; these allow the detection of possible sources of contamination, the effect of treatments and the survival of microorganisms. In this work the authors report some examples of application with the above standard by analyzing possible risks associated with various stages of food production in order to determine the control measures.
Food hazard: the prevention in the consumer protection / DE CLEMENTE, ISABELLA MARIA; C., Acampora. - STAMPA. - unico:(2010), pp. 425-431. (Intervento presentato al convegno Statistical Methods for the Food Industry tenutosi a Benevento nel 23-26 febbraio 2010).
Food hazard: the prevention in the consumer protection
DE CLEMENTE, ISABELLA MARIA;
2010
Abstract
Prerequisite of food quality is the security that is continuously threatened by the various dangers, involving the need of appropriate control measures to prevent, eliminate or reduce them to acceptable levels. There are different standards to guarantee quality, not least the ISO 22000:2005 which aims to security management in the food companies; it through development, deployment and certification enables companies to operate with a logic of improvement. Always the control of food and, therefore, sanitary prevention were based on these actions: raw material inspection, supervision of staff handling, monitoring of equipment and utensils used, until control of procedures; these allow the detection of possible sources of contamination, the effect of treatments and the survival of microorganisms. In this work the authors report some examples of application with the above standard by analyzing possible risks associated with various stages of food production in order to determine the control measures.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
