With all the standardization changes occurring Carometec is more dedicated than ever to providing the latest food safety and sanitation technology available.
Peosta, IA (PRWEB) January 13, 2014
Food processing plants are now deeming certification a major necessity for company growth in today’s ever changing market. Becoming HACCP certified is the first step in meeting the standards now being required by the Food Safety Modernization Act. Manufacturers are now realizing how critical globally accepted food safety plans will also be in the very near future.
New technology will play one of the most critical roles in HACCP. If sanitation equipment companies like Carometec continue to develop and supply technologies that help to eliminate or prevent hazards within the production process, these items will quickly be adopted and accepted as industry standard by the HACCP.
“Certification is becoming more important due to the demands from the public food and pharmaceutical arenas. Individuals are becoming more concerned about the safety of their food each and every day,” explains Jeb Supple, of Carometec. “With all the standardization changes occurring Carometec is more dedicated than ever to providing the latest food safety and sanitation technology available.”
The Hazard Analysis Critical Control Point system (HACCP) helps to identify where hazards are likely to occur within a food production process while putting in place stringent actions that will prevent these hazards from happening. By controlling and monitoring each step the chance of hazards occurring is greatly decreased. By isolating safety risks, such as physical, chemical and microbiological contaminants, the Food and Drug Administration is better able to assure consumers that products reaching the retail market are fit for consumption.
Public opinion reports indicate that consumers are primarily focused on the chemical residues found on foods, not realizing that these hazards are the least of their concerns. Today’s food industry is faced with much more significant hazards including microbiological contaminants like Clostridium botulinum, Salmonella, Listeria , E. coli O157:H7, and Campylobacter. HACCP focuses on and controls these more significant hazards that can most often be found in raw food manufacturing. A large number of poultry and meat processing plants have already begun to implement HACCP principles into operations while other food processors have also started to provide HACCP training to their in-plant work forces and management.
It will be a requirement that all food processed within a plant must have an individual HACCP plan specific to that product and its process. Industry and government organizations have begun developing various generic models that will provide basic guidelines for product -, process- and plant-specific HACCP systems required throughout the industry.
About Carometec: Carometec is dedicated to providing cutting edge sanitation and food safety equipment industry wide. For assistance with becoming HACCP certified contact Carometec today: http://www.carometecusa.com.