Mike Chew, CEO, AISATS, enumerates the crucial role of Hazard Analysis and Critical Control Point (HACCP) certification as a safety compliance for the perishables warehousing industry.
What is the importance of food safety in the perishables warehousing industry?
Food safety is about limiting the presence of hazards in the food supply chain to a minimum. Perishables such as fruits and vegetables have a very short shelf life and get spoiled due to physical, chemical and microbiological changes. Therefore, in the perishables warehousing industry, food safety is important to:
_Slow down the growth of microorganisms and reduce chemical (including enzymic) changes, which generally spoil the food, and,
_Reduce food wastage that inevitably occurs due to food deterioration. The best food safety practices in perishables warehouses also include training of warehouse personnel on food safety fundamentals such as allergens, cross contamination, blood-borne pathogens, sanitation, and food defence. This training provides them the necessary know-how of food safety standards and shows them how to comply with the safety guidelines as per industry standards.
What are the parameters to be HACCP certified?
This story is from the August 2017 edition of Cargo Talk.
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This story is from the August 2017 edition of Cargo Talk.
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