HACCP in temperature conrolled transport Assignment

HACCP in temperature conrolled transport - Assignment Example Hazard Analysis Critical Control Point (HACCP) is a preventive measure in food supply chain that Identify potential biological, chemical and physical hazards in the food production and distribution process and goes further to design preventive measures to eliminate or reduce these hazards to acceptable levels. In this regard, HACCP is a preventive measure rather than a corrective measure. Production and distribution of food involves a number of processes that are required to eliminate or prevent reintroduction of food hazards through post contamination. Activities during transportation are even critical because most food products leave the factories when several analyses have been done and food that meet the quality and safety parameters are released to the market. It is therefore important for food transporters to ensure no potential hazards are reintroduced in foods during transport. This principle forms the basis for implementation of HACCP system in a temperature controlled trans port. Multidisciplinary approach is the key to successful implementation of HACCP system for temperature controlled transport. This approach should appropriately include: production, chemistry, food technology, engineering, microbiology, agronomy and public health expertise. Hazard Analysis Critical Control Point (HACCP) System is a food safety management system thus should allow transporters whether small or large to identify and manage all hazards that would pose danger to food during transportation. ... It is important to note that these are the key activities involved with regard to logical sequence of HACCP principles. HACCP Team Formation The development and maintenance of an effective HACCP system depends mainly on the management team. Assemblage of the HACCP team is the first stage in implementation. The team should consist of people and individuals with appropriate multidisciplinary expertise. HACCP team for temperature controlled transport must consists of expertise from engineering, food technology, production, logistics and transport, food microbiology, food chemistry, food packaging and storage, food toxicology and food quality assurance (Surak & Wilson 2007 p.8). The composition of HACCP team is very critical in identification of all potential hazards and putting the right control measures. However, if for example a transport company is not able to avail expertise from these disciplines, it is recommended that the company seeks for advice from independent experts. The HAC CP team also plays a key role in identification of the scope which for this case is transport and storage of food thus hazards covered here would be within the scope. Product Description and the Intended Use The HACCP team should then describe the products in full and must include all relevant information about safety including physical, chemical and microbiological properties, composition, chemical structure such as water activity and pH, storage conditions and the expiry dates. A full description should also include any form of treatments such as brining, freezing, thermal treatment, smoking and the methods of storage and distribution. However, when the controlled temperature transport system caters for different products, this description can