![]() ![]() In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. Food protectionist policies should be avoided to prevent an increase in food prices. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. In addition, small farmers or vulnerable people should be supported financially. Therefore, governments should facilitate the movement of workers and agri-food products. ![]() COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. The common point of pandemics is their serious negative effects on the global economy. Results of this study indicate that total quality management tools and techniques along with HACCP have a positive impact on smooth functioning of the system.A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. Corrective actions were taken for these steps and again risk priority number was calculated. And this is due to their high risk priority number. The steps that need more attention include raw material reception, segregated storage of red skin peanuts, oil quality check and frying, segregated storage of fried products, post allergen cleaning, and product final picking and inspection. Computation of risk assessment was done by calculating the risk priority number for each step. In this study, the main focused points were the identified critical control points of the process. These recognized critical points of the process were then being executed in the Ishikawa diagrams. After this assessment, the process steps that are most critical during the processing were identified. First of all precautionary risk assessment was done. This study aims to investigate that effective use of TQM tools and techniques at fried peanut processing plant that helps to increase performance. Total quality management (TQM) is a tool that helps the organizations to accelerate and compete in this global competitive environment by reducing costs and eliminating waste and delivering superior quality of product and services to their customer. Improvements in good manufacturing practices were achieved in the areas of plant and equipment, operating procedures and policies. The implementation has improved personal hygiene and sanitation practices, attained encouraging results of microbiological spot checks, and reduced customer complaints caused by internal infestation and extraneous matter by 71% and 83%, respectively. The company has implemented HACCP for its own benefit, and has not sought HACCP certification. This paper presents the implementation of a HACCP system for of a food manufacturer of flaked, ready-to-eat breakfast cereals in Trinidad. A food safety management system using Hazard Analysis Critical Control Points (HACCP) serves to identify 1) preventive steps to reduce hazards at each critical control point (CCP), 2) corrective responses if control limits are not met, and 3) documentation and verification requirements. Food safety is a significant quality aspect of any food product. ![]()
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