hello=), here are some information about haccp and food borne illness.
Food Borne Illness: - disease whereby contaminated food are consumed and are usually caused by improper hygiene, cross contamination and temperature abuse. examples ofmicroorganisms which cause food borne illness are: ~ Escherichia coli, ~ Salmonella spp., ~ Listeria monocytogenes, ~ Bacillus cereus, ~ Clostridium botulinum and etc.
Names of some of the foodborne illness are: ~ salmonellosis, ~ listeriosis, ~ campylobacteriosis, ~ staphylococcal intoxication ~ E coli hemorrhagic colitis.
some symptoms are headache, vomitting, fatigue, fever, diarrhea, nausea. *therefore this may be the complains that the company had received from customers.
it can be classified into THREE classes which are
- infection: cause by m/o when consume
- intoxication: eating food that contains toxins produce by m/o
- toxin medicated infection: cause by m/o that produce toxins when consumed in the body.
HACCP: A HACCP Plan is a plan which is created base on the 7 principles and steps of HACCP to control hazards which had to be followed step by step.
Here is a useful link of the definitions of HACCP terms. you will get to understand more about control measure, critical control points, critical limits, corrective action and more. :)
it also give some very good examples that may be useful for us such as HACCP records, implementation and maintenance of haccp plans. here is the link=)
- U. S. Food and Drug Administration. U. S. Department of Agriculture. National Advisory Committee on Microbiological Criteria for Foods. (1997). HAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES AND APPLICATION GUIDELINES. Retrieved on 6 May 2008 from: http://www.cfsan.fda.gov/~comm/nacmcfp.html
by the way, i had research for a website about HACCP plans and found out that they will included product charateristics in the document of haccp plans. products characteristics that i have seen are presented in a table form and include: -product name -where is it sold -method or preservation -packaging -shelf life -labelling instructions -distribution control and some other points.
one of a good example that i think could be seen on this website:
