FOOD 4310 Lecture Notes - Lecture 1: World Health Organization, Codex Alimentarius, Hazard Analysis And Critical Control Points

• School: University of Guelph
• Department: Food Science
• Course: FOOD 4310
• Professor: Keith Warriner

Document Summary

As mentioned in the lecture slides, prerequisite programs are put into place to provide the foundation for an effective food safety program the production environment, consumers and the facility (lecture, 2015). A proper food safety program is crucial because it not only saves lives, but in the long run can also cut operational costs by eliminating errors. In doing so, it will not only make food safer, but also higher quality and less expensive as well (lecture, 2015). Before any haccp plans can be developed, it is crucial for a company to have prerequisite programs in place in order to control food safety hazards that can be introduced via the work environment and operational practices. Ineffective implementation of prp"s will lead to ineffective. Prps specifically ensure that the environment in which food is manufactured is safe. Haccp deal with the actual food item or production process by ensuring specific steps are followed (lecture, 2015).