- •Тема 1: our university
- •Тема 2: what is food?
- •Тема 3: carbohydrates
- •Тема 4: fats
- •Тема 5: proteins
- •Тема 6: vitamins
- •Тема 7: minerals
- •Тема 8: cereals and cereal products
- •Тема 9: variety of foods in our diet
- •Тема 10: technology of breadmaking
- •Тема 11: milling
- •Тема 12: sugar in confectionery production
- •Тема 13: ecology in food industry
- •Тема 14: extruding in food processing
- •Тема 15: brewing: raw material and technology
- •Тема 16: some stages in wine making
- •Тема 17: problems of automating food processing plants
- •Тема 18: what process control really offers
- •Тема 19: packaging operations
- •Тема 20: methods of food preservation
- •Тема 21: marketing
- •Тема 22: what is haccp
- •Тема 23: food research and development in the 21st century
- •Тема 24: food industry
- •Тема 25: human diet
Тема 22: what is haccp
Active Vocabulary
hazard (n, v) – опасность, риск, шанс; рисковать, осмеливаться
handle (n, v) – ручка, рукоятка; предлог, удобный случай; банк, выручка; обращаться с (чем–либо, кем–либо), ухаживать, трогать, касаться, управлять, регулировать, контролировать, обрабатывать, грузить, транспортировать, сортировать
to monitor – контролировать, следить, наставлять, советовать, проверять
to update – модернизировать, исправлять, обновлять
foodborne – перенесенный с пищей, полученный с (в) пищей, относящийся к пище
implement (n, v) – орудие, инструмент, средство; (pl.) утварь, инвентарь; выполнять, осуществлять, снабжать, обеспечивать
prerequisite (n, adj.) – предпосылка, предварительное условие; необходимый, требуемый заранее
facility–design practice – применение техники (оборудования)
National Aeronautics and Space Administration = NASA – Национальное управление по аэронавтике и исследованию космического пространства (НАСА, США).
The system that will enable to consistently serve safe food by identifying and controlling possible hazards throughout the flow of food is called Hazard Analysis Critical Control Point (HACCP). A HACCP system is a dynamic process that uses a combination of proper foodhandling procedures, hazard and risk analysis, monitoring techniques, and record keeping to help ensure that the food you serve is safe. It allows to continuously update and improve food safety system as situations change. A HACCP plan is a written document, based on HACCP principles, which describes the procedures a particular establishment will follow.
It is developed using the HACCP principles and is specific to the facility, customers equipment, processes, and operations.
HACCP was developed by the Pillsbury Company in the early 1960s for the National Aeronautics and Space Administration (NASA). The system was designed to make the food served to astronauts as safe as possible. Since a foodborne illness on a space flight could be disastrous, the system had to ensure consistent food safety. The HACCP system is based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within the flow of food, they can be prevented, eliminated, or reduced to safe levels.
HACCP was so beneficial that it was adopted by many segments of the food industry, from growers to manufacturers, and from distributors to operators. Over the years, the system has been refined and improved, and it is now accepted worldwide. It is recommended to all food establishments, no matter how large or small. They develop and implement a HACCP system.
A HACCP program must be built on a solid foundation of prerequisite programs.
Prerequisite programs, also called standard operating procedures (SOPs), support a HACCP plan and are the basic operating conditions for producing safe food. They protect it from contamination, minimize microbial growth, and ensure the proper functioning of equipment. They may include the following:
Proper personal hygiene practices
Proper facility-design practices
Supplier selection and specification programs
Proper cleaning and sanitation programs
Appropriate equipment-maintenance programs.