The answer to Food Safety

consumers all over the world were prone to picking up all sorts of food-borne illnesses purely because there was no legitimate and effective food safety management system in place. But that has all changed with the inclusion of the HACCP 먹튀검증.

Made for NASA’s astronauts

The Threat Analysis Critical Control Point (HACCP) was made in the 1970’s so that you can supply food that was totally safe and untainted by pathogens or bacteria to the men on the outer limits of space : NASA’s astronauts.

With the hefty clout of both NASA and the US Affiliate marketing online behind it, HACCP quickly resulted in the preferred food safety mechanism the world over and, today, virtually every country on the planet prescribes to the principles of this positive system.

Food safety was traditionally reactive

Food manufacturers, from the farm to the hand, traditionally used to rely on end product testing, snapshot examinations of complying by the relevant governmental bodies and the simplicity of ‘shelf life’ to determine food safety.

Once a problem was pinpointed, a would react. The food safety process was therefore merely a reactive one that, in effect, was merely closing the stable door once the horse had already bolted… and kicked a number of hapless sufferers in the head returning out!

The straightforward steps of HACCP

Through the process of steps, the HACCP simply

Identifies all significant hazards associated with a specific food production and talks about effective ways of controlling these risks

Determines the critical control points (CCP)where these hazards can either be effectively controlled or totally eliminated

Sets up systems to monitor these CCPs

Secures relevant corrective activities, if necessary

Secures proof procedures to confirm that the HACCP system is being properly implemented

Accessories a system of record-keeping, including sterilizing firelogs, shipping documentation and supplier agreements so your entire food process can be followed and scrutinised.

Each industry will have different familiar hazards, critical control points and effective procedures to deal with its specific hazards. So each industry has unique dedicated food safety system that simply follows the procedures laid out by the HACCP system.

Only HACCP-approved chemicals and industrial cleaning equipment will suffice for this mandatory process, with hot high-pressure cleaners, heavy steam cleaners and other specialist equipment set aside to do the job.

Thankfully, the consumer is now able to rest a little easier in the knowledge that the food processing sector is being properly managed and controlled by an effective and positive food safety management system : in short, the pre-emptive power of HACCP.