HACCP – The Best Practice to Ensure Food Safety

Safe steps in food handling and cooking can prevent food borne illness. A good quality food, in particular a safe food has always been a critical question for the mankind. HACCP (Hazard Analysis and Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, distribution and consumption. HACCP is the way that almost all the countries in the world use to ensure safer food from the food producing industries. BD Food Safety provides the best in class food safety and quality assurance consulting services for the best value.

The HACCP system meets all the requirements of food production and safety and internationally recognized standards pertaining to food production and safety. HACCP takes us through the process of:

•  Identification of hazards for a given process.
•  Decide if each hazard is a risk or not.
•   Decide if the hazard is critical to food safety.
•  Set levels that are safer for the hazard.
•  Implement monitoring
•  Decide the actions to take if the levels are breached.

 This system can be used at various levels of production and processing to endure food safety and protection of public health. HACCP programs have been found to be of great help in maintaining food safety productions. BD Food Safety offers international HACCP training courses with the best food safety consulting services to the clients nationwide!

Deliver Basic Food Safety Training to Your Young Ones Keep Them Healthy!

Safe quality food is not only the concern of food producers or the manufacturers or any of us belonging to the industry. It is also associated with the quality of food consumed in schools or any other institute that serves food to children. Poor quality of food has same adverse effect on children as it has on adults. Even the parents should pay attention while serving the favorite meals to their young ones. Good food practices can help your young one to stay safe and healthy. Government plays a great role establishing the safety measures to maintain hygiene with the food items people consume. They are introducing all possible programs to meet the requirements of healthy standards of food items.

US Food and Drug Administration providing some safety tips for kids and their parents:

Involve the kids while preparing meals and help them learn sound nutrition and safe food handling practices.

Washing is the first thing to keep in mind. Anyone preparing food should have clean hands. Also teach children to wash hands before they eat.

If your child has food allergies with some kind of food items, keep a watch about what goes into her lunch. Teach child about the food allergies and remind them not to share food items with other children in the classroom.

Use containers or lunch boxes that keep the food hot during the school hours. Cooked food cannot stay at room temperature for more than 2 hours. Remember that bacteria spread more easily between 40°F to 140°F.

These are some fundamental food safety practices that can prevent spreading bacteria at a very basic level. Practicing them can lower your stress to a certain point. Teaching your child the essentials of food safety or providing them the basic food safety training can give you more self-assurance that your child is having hygienic meals even in her schools environment.

Maintenance of Safe Quality Food via HACCP Training and Certification

Food should be prepared with extra care and offered to the public in an exceedingly healthy approach. When preparing foods, the handler should wash their hands while the preparation takes place. One should be more careful while handling meat products. It's necessary to make sure that meat juices don't contaminate other food items.

It is important to have safe quality food in order to stay healthy and germ free. Whether we are in schools, at the workplace, and restaurants, or everywhere else, hygiene is the basic requirement that should be taken care of. There are ten reasons how it can be done:

1. Toxins and bacteria exist on raw food items. Cooking at a safe temperature can kill toxins and bacteria.
2. Fr more hygiene practices always buy eatables from a reputed retailer or you can ask for food safety certification before buying anything.
3. Make sure the dates, which are marked in the packaging of the items are appropriate to the scale that you need.
4. Don’t buy eatables in a faulty or damaged packaging.
5. Separate chopping boards for meat and other food items.
6. Buy top quality cleaning liquids and always use them before using kitchen cabinets.
7. Cleaning clothes needs to be sanitized. Replace them with new ones if you are using them for a long time.
8. Go for air drying dishes and spoons.
9. Clean kitchen tools regularly as filth can yield bacteria and germs.
10. Use gloves while preparing foods and make use of separate hand gloves for cooking and washing.

There are also various effective control systems that can ensure the quality of food we are consuming. One of the major topics to discus HACCP (Hazard Analysis and Critical Control). Its main objective is to prevent hazards by inspecting finished products. Many consulting firms offer HACCP training in the field and also help to get the audits done. Get in touch with registered food safety consultants today and see your business grow more.

Significant Principles of HACCP in Food Production Industry

National Advisory Committee develops the seven principles for the HACCP. It serves the foundation of the HACCP system and HACCP certification. Here are the seven principles of HACCP,

The first principle of HACCP is conduct a Hazard Analysis in the Food Production process that is used to identify hazard. The Hazards can be Biological, Chemical or Physical.  You have to make sure that the evaluation you did is accurate. For it you have expertise in the accurate expertise. It means if you don’t have sufficient expertise then you need external resources to perform the tasks of hazard analysis. There are 2 steps of the Hazard Analysis, first is to identify of the Hazard and the second is an evaluation of Hazard.

The second principle is to identify the CCP. CCP stands for the Critical Control Point. This is the point where the potential hazards could occur and it can be controlled.

In the third principle the limits for the time, pH, temp, chlorine level, and salt level are establish. This is the most important limit for the CCP, if it limit ever exceeded then it will affect the product controlled.

Establish the monitoring procedures is the forth principle. How will you measure and what will you measure? At the Critical Control Point you need to monitor the process. You have to keep records that show the critical limits of monitoring have been met.

The fifth principle is to establish the corrective action. If the CCP is not according to the limits established limits then the correct actions must be taken. It ensures that the unsafe products are not released.

Establish the effective record keeping procedure is the sixth principle. It describes that the documents of HACCP System is working properly. The records show that the critical limits of the system have been met.

Establish procedure for verifying is the seventh principle of HACCP. The verification procedure includes some tasks like reviewing the CCP records, critical limits, HACCP plan and also performs the ongoing verification of the system.

Elaboration of the Concept of Food Safety Consulting

Food Safety is the most important component of the food industries. Now a day’s people are smart and they are aware for the food safety and quality. They always want the best quality food from the manufacturers. Most of the customers want the proofs of the verification. So the Food safety and Quality really matter a lot in the food business.

To maintain the safety and quality there are some plans which are designed and regulated by the Governments and these plans are called the HACCP Plans. The plans are must for those who want to do business in the food industries.

HACCP abbreviated for Hazard Analysis of Critical Control Points. It is a management system in which food safety is measured through the control and analysis of chemical, microbiological and physical hazards. And the physical Hazards from the material production, handling to producing, distribution and consumption of the finished product.

HACCP is most important in the Food production. It has the control potential hazards and the prioritizes in the food production. HACCP is controlling the major food risks like the physical contaminants, chemical contaminants and microbiological contaminants. The Industry should ensure their customers that its products are safe enough in regards of latest technology and science.

There are different food safety and hygiene courses available with training and certification. The courses are HACCP certification, HACCP training with the full HACCP class. That helps your organization to improve the business processes and reduce the risk. Food safety consultants also provide SQF consulting with well-experienced SQF consultants.

Safe Quality Food Consultants (SQF consulting)

Nowadays people are more concerned about the food they are buying for their families and gathering more information about the quality of food before taking the items home. Today people expect more from their retailers and food manufacturers. Customer demand more purity and quality when it is about food. Customer ask for the assurance and verified proof for the effectively implementation of food safety control system. These systems should be properly maintained. This is where a need of safe quality food (SQFconsulting) comes in.

In order to meet the requirements of the consumers many businesses adopted the initiative SQF consulting. Properly designed and documented food safety and quality management systems allow manufacturers to obtain SQF certificate. Being SQF certified let your customers relay on product you produce.

Every SQF professional get benefited by the SQF certification system recognized around the world for its safety and quality standards. Being a SQF consultant makes you recognizable to the customers.

BD Food SafetyConsultants will assure that your business has well maintained, fully functioning food safety and quality systems. We also provide better assistance in getting with registered SQF consultants. We also provide some other services that are: HACCP certification, HACCP training, HACCP class. Visit and join to get certified bdfoodsafety.com