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*Transparent and accountable integrity of products and ingredients. | *Transparent and accountable integrity of products and ingredients. | ||
For the purposes of food and beverage quality and safety management, hygiene management can be understood as the process of identifying and shrinking down the list of "realistic hazards" in development, production, and packaging into a manageable yet robust set of preventable and eliminable risks that either get addressed up-front (the easier risks) or individually identified and managed through HACCP (the more difficult risks).<ref name="OverboschPrinc23" /> Preventing illness, the introduction of foreign material, and the introduction of allergens are generally the domain of hygiene management, backed by standardized approaches found with, for example, ISO/TS 22002-1:2009 ''Prerequisite programmes on food safety - Part 1: Food manufacturing'', EN 15593:2008 ''Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements'', and Codex Alimentarius CXC 1-1968 ''General Principles of Food Hygiene''.<ref name="OverboschPrinc23" /><ref name=AriostiManag16">{{cite book |year=2016 |editor-last=Lelieveld |editor-first=Huub |editor2-last=Holah |editor2-first=John |editor3-last=Gabrić |editor3-first=Domagoj |author=Ariosti, A. |chapter=Chapter 11: Managing Contamination Risks from Packaging Materials |title=Handbook of hygiene control in the food industry |url=https://www.worldcat.org/title/mediawiki/oclc/959892242 |series=Woodhead Publishing in food science, technology and nutrition |edition=Second edition |pages=147–177 |publisher=Woodhead Publishing is an imprint of Elsevier |place=Amsterdam |isbn=978-0-08-100155-4 |oclc=959892242}}</ref> | For the purposes of food and beverage quality and safety management, hygiene management can be understood as the process of identifying and shrinking down the list of "realistic hazards" in development, production, and packaging into a manageable yet robust set of preventable and eliminable risks that either get addressed up-front (the easier risks) or individually identified and managed through HACCP (the more difficult risks).<ref name="OverboschPrinc23" /> Preventing illness, the introduction of foreign material, and the introduction of allergens are generally the domain of hygiene management, backed by standardized approaches found with, for example, ISO/TS 22002-1:2009 ''Prerequisite programmes on food safety - Part 1: Food manufacturing'', EN 15593:2008 ''Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements'', and Codex Alimentarius CXC 1-1968 ''General Principles of Food Hygiene''.<ref name="OverboschPrinc23" /><ref name="AriostiManag16"">{{cite book |year=2016 |editor-last=Lelieveld |editor-first=Huub |editor2-last=Holah |editor2-first=John |editor3-last=Gabrić |editor3-first=Domagoj |author=Ariosti, A. |chapter=Chapter 11: Managing Contamination Risks from Packaging Materials |title=Handbook of hygiene control in the food industry |url=https://www.worldcat.org/title/mediawiki/oclc/959892242 |series=Woodhead Publishing in food science, technology and nutrition |edition=Second edition |pages=147–177 |publisher=Woodhead Publishing is an imprint of Elsevier |place=Amsterdam |isbn=978-0-08-100155-4 |oclc=959892242}}</ref> | ||
While addressing hygiene management is in part a matter of addressing a specific set of risks, more broadly food and beverage businesses must address a wide variety of other risks beyond hygiene. This is where HACCP fully comes into play. The [[Food and Drug Administration|U.S. Food and Drug Administration]] (FDA) describes HACCP as "a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."<ref name="FDAHACCP22">{{cite web |url=https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp |title=Hazard Analysis Critical Control Point (HACCP) |publisher=U.S. Food and Drug Administration |date=25 February 2022 |accessdate=19 January 2024}}</ref> As the definition notes, this systems is meant to address a variety of risks from start to finish. However, standards like ISO 22000 that dictate certification to HACCP don't necessarily point to specific hazards; this is left up to the implementers of HACCP systems to do their due diligence and select the most appropriate hazards (i.e., having appropriate specificity and relevancy) and describe how they will be measured and enforced. (In other words, just because HACCP is in place doesn't mean it will be effective.)<ref name="OverboschPrinc23" /> | While addressing hygiene management is in part a matter of addressing a specific set of risks, more broadly food and beverage businesses must address a wide variety of other risks beyond hygiene. This is where HACCP fully comes into play. The [[Food and Drug Administration|U.S. Food and Drug Administration]] (FDA) describes HACCP as "a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."<ref name="FDAHACCP22">{{cite web |url=https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp |title=Hazard Analysis Critical Control Point (HACCP) |publisher=U.S. Food and Drug Administration |date=25 February 2022 |accessdate=19 January 2024}}</ref> As the definition notes, this systems is meant to address a variety of risks from start to finish. However, standards like ISO 22000 that dictate certification to HACCP don't necessarily point to specific hazards; this is left up to the implementers of HACCP systems to do their due diligence and select the most appropriate hazards (i.e., having appropriate specificity and relevancy) and describe how they will be measured and enforced. (In other words, just because HACCP is in place doesn't mean it will be effective.)<ref name="OverboschPrinc23" /> | ||
Processes and equipment must perform in a predictable manner, with attention paid to their regular review and maintenance. Deficiencies here can originate from lack of appropriate preventive maintenance, non-thorough process design that doesn't imagine "worst case scenarios," and insufficient controls to demonstrate processes and equipment are working as they should.<ref name="OverboschPrinc23" /> A lack of focuse on reliability can lead to inefficiencies, spoilage, and decreased production.<ref>{{Cite journal |last=Tsarouhas |first=Panagiotis |date=2012-11 |title=Reliability, availability and maintainability analysis in food production lines: a review |url=https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03073.x |journal=International Journal of Food Science & Technology |language=en |volume=47 |issue=11 |pages=2243–2251 |doi=10.1111/j.1365-2621.2012.03073.x |issn=0950-5423}}</ref> The focus on reliability can also tie into the prior principle of risk prevention and reduction, whereas risk and reliability modelling can go hand-in-hand. Proper modelling around a framework that identifies critical equipment with high failure rates and modifies maintenance plans to address those rates can in turn improve quality, safety, and availability.<ref>{{Cite journal |last=Soltanali |first=Hamzeh |last2=Khojastehpour |first2=Mehdi |last3=Torres Farinha |first3=José |date=2023-03-04 |title=An improved risk and reliability framework-based maintenance planning for food processing systems |url=https://www.tandfonline.com/doi/full/10.1080/16843703.2022.2093565 |journal=Quality Technology & Quantitative Management |language=en |volume=20 |issue=2 |pages=256–278 |doi=10.1080/16843703.2022.2093565 |issn=1684-3703}}</ref> | |||
==How a LIMS contributes to better addressing these principles== | ==How a LIMS contributes to better addressing these principles== | ||
Revision as of 18:24, 19 January 2024
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[[File:|right|450px]] Title: How does a LIMS help a food and beverage business better address the core principles of quality and safety management?
Author for citation: Shawn E. Douglas
License for content: Creative Commons Attribution-ShareAlike 4.0 International
Publication date: January 2024
Introduction
The core principles of food and beverage quality and safety management
Hazard analysis and critical control points (HACCP) methods remain one of the obvious go-to tools for food and beverage businesses.
In the 2023 book Food Safety Management: A Practical Guide for the Food Industry, Overbosch and Blanchard break down the concept of food and beverage quality and safety management into a set of principles that must be applied in order to best achieve it[1]:
- Hygiene in the workplace,
- Prevention and reduction of risks (through HACCP),
- Reliability of processes and equipment,
- Consistency of products and processes to their specifications,
- Traceability of products and ingredients,
- Relevance to the customer or consumer, and
- Transparent and accountable integrity of products and ingredients.
For the purposes of food and beverage quality and safety management, hygiene management can be understood as the process of identifying and shrinking down the list of "realistic hazards" in development, production, and packaging into a manageable yet robust set of preventable and eliminable risks that either get addressed up-front (the easier risks) or individually identified and managed through HACCP (the more difficult risks).[1] Preventing illness, the introduction of foreign material, and the introduction of allergens are generally the domain of hygiene management, backed by standardized approaches found with, for example, ISO/TS 22002-1:2009 Prerequisite programmes on food safety - Part 1: Food manufacturing, EN 15593:2008 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements, and Codex Alimentarius CXC 1-1968 General Principles of Food Hygiene.[1][2]
While addressing hygiene management is in part a matter of addressing a specific set of risks, more broadly food and beverage businesses must address a wide variety of other risks beyond hygiene. This is where HACCP fully comes into play. The U.S. Food and Drug Administration (FDA) describes HACCP as "a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."[3] As the definition notes, this systems is meant to address a variety of risks from start to finish. However, standards like ISO 22000 that dictate certification to HACCP don't necessarily point to specific hazards; this is left up to the implementers of HACCP systems to do their due diligence and select the most appropriate hazards (i.e., having appropriate specificity and relevancy) and describe how they will be measured and enforced. (In other words, just because HACCP is in place doesn't mean it will be effective.)[1]
Processes and equipment must perform in a predictable manner, with attention paid to their regular review and maintenance. Deficiencies here can originate from lack of appropriate preventive maintenance, non-thorough process design that doesn't imagine "worst case scenarios," and insufficient controls to demonstrate processes and equipment are working as they should.[1] A lack of focuse on reliability can lead to inefficiencies, spoilage, and decreased production.[4] The focus on reliability can also tie into the prior principle of risk prevention and reduction, whereas risk and reliability modelling can go hand-in-hand. Proper modelling around a framework that identifies critical equipment with high failure rates and modifies maintenance plans to address those rates can in turn improve quality, safety, and availability.[5]
How a LIMS contributes to better addressing these principles
Conclusion
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Overbosch, P.; Blanchard, S. (2023). "Principles and Systems for Quality and Food Safety Management". In Andersen, V.; Lelieveld, H.; Motarjemi, Y.. Food Safety Management: A Practical Guide for the Food Industry (2nd ed.). Elsevier, Inc. pp. 497–512. ISBN 9780128200131. https://books.google.com/books?id=3TpwEAAAQBAJ&printsec=frontcover.
- ↑ Ariosti, A. (2016). "Chapter 11: Managing Contamination Risks from Packaging Materials". In Lelieveld, Huub; Holah, John; Gabrić, Domagoj. Handbook of hygiene control in the food industry. Woodhead Publishing in food science, technology and nutrition (Second edition ed.). Amsterdam: Woodhead Publishing is an imprint of Elsevier. pp. 147–177. ISBN 978-0-08-100155-4. OCLC 959892242. https://www.worldcat.org/title/mediawiki/oclc/959892242.
- ↑ "Hazard Analysis Critical Control Point (HACCP)". U.S. Food and Drug Administration. 25 February 2022. https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp. Retrieved 19 January 2024.
- ↑ Tsarouhas, Panagiotis (1 November 2012). "Reliability, availability and maintainability analysis in food production lines: a review" (in en). International Journal of Food Science & Technology 47 (11): 2243–2251. doi:10.1111/j.1365-2621.2012.03073.x. ISSN 0950-5423. https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03073.x.
- ↑ Soltanali, Hamzeh; Khojastehpour, Mehdi; Torres Farinha, José (4 March 2023). "An improved risk and reliability framework-based maintenance planning for food processing systems" (in en). Quality Technology & Quantitative Management 20 (2): 256–278. doi:10.1080/16843703.2022.2093565. ISSN 1684-3703. https://www.tandfonline.com/doi/full/10.1080/16843703.2022.2093565.
