What is the connection between hygiene and HACCP?

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program of dangerous analysis and critical checkpoints (HACCP) of US food and drug administration is an internationally accepted program that helps regulate the safety of food sold in the US and exported to many other countries. Hygiene and HACCP go hand in hand because cleanliness is essential to maintain food suitable for human consumption. Many HACCP instructions will be taught by the manufacturer and wholesalers with the most hygienic methods of storage, preparation and supply of food.

Hygiene and HACCP do not only apply to human workers responsible for food processing. For example, a number of instructions specific to the dairy industry outlines the requirements for cleaning for milking of the barn, equipment and pasteurization tanks. The hygienic practices involving cows are also essential for maintaining milk of pure and non -contaminated bacteria; The milking device should not only be clean, but also the cows should be clean. Details of Hygieneices outlined HACCP are accurate, up to the washing deviceHands that should be available to employees and how to wash the cows before.

HACCP creates more than just instructions for hygienic processes that individuals should follow. There are also educational programs with information about hygiene and HACCP, which outline the correct procedures for hygienic maintenance of equipment and equipment, as well as personal practices such as hand washing. Test materials can help employers ensure that their employees know the importance of proper hygiene when working on food.

One of the largest areas that HACCP oversees is food industry. Here, hygiene is essential for many reasons. Raw and cooked foods are often in close proximity to each other and HACCP has program leaves with details of cleaning surfaces of cooking, pans, dishes and other ones that make sure that potentially dangerous raw foods such as chicken do not cause other foods. NThe cake of proper surface cleaning that comes into contact with food provides a major connection between hygiene and HACCP.

Also under the umbrella of hygiene and HACCP is the responsibility for determining the instructions for the juice and fruit industry. Here, the purity of fruit is transformed into juice essential for the cleanliness of the final product. The instructions cover topics, including whether the fruit should be washed out by pressure, and how often it is necessary to thoroughly clean the storage tanks to maintain the hygienic environment. Other hygienic procedures include sterilization of containers before the juice filling, the establishment of hand washing stations for those manipulations of fruit and ensuring that the remaining pulp is correctly destroyed.