<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition. Improving the safety of internal control in production is additional prevention of the potential risks of consuming contaminated food. The present study aims to perform a health assessment and medical analysis of the Internal Control System and a canning company’s Hazard Analysis and Critical Control Points (HACCP) plan. Our study also aimed to find potential mechanisms to increase the safety in producing this type of ready-to-eat foods and possible new approaches in avoiding and managing risks. An audit algorithm was developed to analyze the existing food safety systems in the enterprise to achieve the study’s goal. The algorithm was based on the Codex Alimentarius methodology, presented in the document “Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System. A medical analysis of the Internal Control System was performed, based on the prerequisite programs, technical documentation, and the company’s HACCP-plan. The analysis of the documentation and the critical remarks made can provide more reliable conditions for producing products safe for consumers’ health. The proposed corrections in the Good Hygiene Practices (GHP), the Good Manufacturing Practices (GMP), and the HACCP plan, mainly through adequately naming authentic hazards of a biological nature, are the basis for more professional verification of the processes and ensuring food safety.</p>
</abstract>

Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition. Improving the safety of internal control in production is additional prevention of the potential risks of consuming contaminated food. The present study aims to perform a health assessment and medical analysis of the Internal Control System and a canning company’s Hazard Analysis and Critical Control Points (HACCP) plan. Our study also aimed to find potential mechanisms to increase the safety in producing this type of ready-to-eat foods and possible new approaches in avoiding and managing risks. An audit algorithm was developed to analyze the existing food safety systems in the enterprise to achieve the study’s goal. The algorithm was based on the Codex Alimentarius methodology, presented in the document “Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System. A medical analysis of the Internal Control System was performed, based on the prerequisite programs, technical documentation, and the company’s HACCP-plan. The analysis of the documentation and the critical remarks made can provide more reliable conditions for producing products safe for consumers’ health. The proposed corrections in the Good Hygiene Practices (GHP), the Good Manufacturing Practices (GMP), and the HACCP plan, mainly through adequately naming authentic hazards of a biological nature, are the basis for more professional verification of the processes and ensuring food safety.

Medical Review and Analysis of Canned Food Production Safety

Department of Hygiene, Medical Ecology, Occupational Diseases and Disaster Medicine, Faculty of Public Health

Journal of Biomedical and Clinical Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Medical Review and Analysis of Canned Food Production Safety"}

Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition....

Medical Review and Analysis of Canned Food Production Safety

Pubblicato online: 13 lug 2022

Pagine: 5 - 12

Ricevuto: 29 nov 2021

Accettato: 10 feb 2022

DOI: https://doi.org/10.2478/jbcr-2022-0001

Parole chiave
HACCP, GMP, GHP, food safety, canned

© 2022 Tsvetelina G. Vitkova, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Medical Review and Analysis of Canned Food Production Safety

Pubblicato online: 13 lug 2022

Pagine: 5 - 12

Ricevuto: 29 nov 2021

Accettato: 10 feb 2022

DOI: https://doi.org/10.2478/jbcr-2022-0001

Parole chiaveHACCP, GMP, GHP, food safety, canned

© 2022 Tsvetelina G. Vitkova, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
HACCP, GMP, GHP, food safety, canned