Preventing abuse of foods after processing


After foods leave processing plants, they enter an often complex maze of storage, distribution, marketing and consumption systems. This is particularly true for commodities and products in international trade. Products are stored in a wide range of containers in a variety of warehouse types, and distributed by means that range from pushcarts to cargo jets. Similarly, marketing systems span the spectrum from street-vending to large retail supermarkets, to mail order and direct ordering via computer and video marketing. Similarly, preparation can involve catering, institutional feeding, commercial foodservice, street-vending, and home kitchens. Abuse (e.g. time-temperature, contamination during handling), which can occur at any of these locations, is typically outside the direct control of processors, but can lead to foodborne disease or spoilage. Processors must take account of these situations when conducting hazard analyses and developing HACCP systems. Managers of food transport operations, warehouses, markets and foodservice establishments and homemakers must be aware of potential abuses (hazards) and operations (critical control points) where preventive measures must be applied and monitored to ensure food safety. (Additional aspects of abuse relative to retailing, food service and home use are described in ICMSF, 1988.)


Refrigerate Storage Food Handler Foodborne Disease Transport Facility Critical Control Point 
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