EVALUATION OF STORAGE CONTROL POINT AND IMPLICATED PATHOGENS ON FAST MOVING CONSUMER GOODS – OGUN AND LAGOS STATES AS CASE STUDY
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1.0 INTRODUCTION AND LITERATURE REVIEW
It has been widely adopted by countries all over the world as well as international organizations, including the World Health Organization and the Food and Agricultural Organization, and is currently a world-recognized preventive management system to maintain food hygiene.
The use of hazard analysis and critical control point-based quality assurance has a well-established place in controlling hazards on food supply chains.
It is an assurance system based on the prevention of food safety problems and is accepted by international authorities as the most effective means of controlling food-borne diseases (Stanley et al., 2011).
The HACCP program covers the input of the materials, production process, final products, facilities, and personnel at the Critical Control Points (CCPs). It consists of two major components: hazard analysis and the control measure of the critical limits.
Hazard analysis is the process of identifying and evaluating the potential hazard factors that may negatively affect food safety, while the control measure is to prevent or eliminate the hazards to a minimized and acceptable level.
The HACCP system has been increasingly and successfully applied by the food industry and by official food control authorities to prevent and control risks associated with potential contamination of food products with pathogenic micro-organisms and chemical toxicants.
Food safety programs routinely use information about the factors leading to contamination to establish preventive and control procedures, thus providing the consumer with a safe, wholesome food supply (Mehta, 2015).
Death and hospitalization consequent to food poisoning from infectious agents are frequent and represent a serious threat for all countries. A possible solution could give more responsibility to the final consumer, using clear labels (Khalid, 2015) which highlights products‟ safety, similar to the
Critical Control Point (CCP) which are part of HACCP. This is extremely important for young, old, pregnant women and immune deficient people which are very sensitive to small contaminations from bacteria (Khalid, 2012).
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