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J. G. SURAK, Dept. of Applied Economics & Statistics, Clemson Univ., 224 Barre Hall, Clemson, SC 29634-0313 The production of safe food requires that companies develop a food safety management system that builds safety into the manufacturing process. HACCP provides the framework to accomplish this objective. Over the past forty years, HACCP has evolved from four principles to the current definition that has five preliminary steps and seven principles and is built on a foundation of prerequisite programs. The International Organization for Standardization, national standards organizations and non governmental organizations have developed a number of standards to audit food safety management systems. These standards required that the following areas be addressed: 1) management responsibilities and commitment, 2) provision of resources to support the food safety system, 3) development, implementation, and operations of the food safety system which include the prerequisite programs and HACCP system and, 4) validation, verification and up-date of the food safety system. Preventive maintenance is a critical component of the food processing system. The proper maintenance of equipment ensures that production lines will properly operate during scheduled production. To accomplish this, the PM system must be properly designed. In addition, to assure that to PM process operating correctly, management must develop appropriate verification and/or monitoring activities. Statistical process control can provide a useful tool to analyze PM activities to ensure that the program is in control and to identify opportunities to improve the system. Preventive maintenance is integral to both ensuring high quality and a safe food product. Thus preventive maintenance is a cost savings center for the food processor
Session 93, Integrating preventative maintenance into HACCP
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |