There are several standard and norm organizations in the US and Canada. Here is a list of some of the major ones:
In the US:
- American National Standards Institute (ANSI)
- National Institute of Standards and Technology (NIST)
- Underwriters Laboratories (UL)
- American Society of Mechanical Engineers (ASME)
- Institute of Electrical and Electronics Engineers (IEEE)
- International Organization for Standardization (ISO) US Technical Advisory Group (TAG)
- Society of Automotive Engineers (SAE)
In Canada:
- Standards Council of Canada (SCC)
- Canadian Standards Association (CSA)
- Bureau de normalisation du Québec (BNQ)
- Standards and Guidelines for the Conservation of Historic Places in Canada
- Canadian General Standards Board (CGSB)
Please note that this is not an exhaustive list, and there may be other organizations that specialize in specific industries or fields.
Standard and norm organizations related to the food industry in the US and Canada:
In the US:
- Food and Drug Administration (FDA)
- United States Department of Agriculture (USDA)
- National Restaurant Association (NRA)
- Food Safety and Inspection Service (FSIS)
- Safe Quality Food (SQF) Institute
- Global Food Safety Initiative (GFSI)
- National Organic Program (NOP)
- Hazard Analysis and Critical Control Points (HACCP)
- National Sanitation Foundation (NSF) International
In Canada:
- Canadian Food Inspection Agency (CFIA)
- Health Canada
- Canadian Food Safety Information Network (CFSIN)
- Food Safety Enhancement Program (FSEP)
- Canadian Organic Standards (COS)
- HACCP Advantage
- GFSI Canada
- NSF International
These organizations set standards and guidelines for food safety, quality, and labeling in the food industry. They help ensure that the food we eat is safe, nutritious, and accurately labeled.
The FDA is responsible for regulating food safety and labeling in the US, while the CFIA and Health Canada fulfill similar roles in Canada. The USDA oversees the safety of meat, poultry, and eggs in the US, while the FSIS is responsible for inspecting these products. The NRA is a trade association that represents the restaurant industry and advocates for food safety and quality.
HACCP is a food safety management system that is used by many organizations in the food industry to identify and control potential hazards. SQF and GFSI are certification programs that ensure that food safety and quality standards are met throughout the supply chain. NSF International is an independent organization that develops and certifies food safety and quality standards.
Overall, these organizations play a crucial role in ensuring that the food we eat is safe and of high quality.
Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling food safety hazards. It is a preventive system that focuses on identifying and controlling potential hazards in the food production process, rather than relying on end-product testing.
The HACCP system is based on seven principles:
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Conduct a hazard analysis: Identify potential hazards in the food production process.
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Determine the critical control points (CCPs): Identify the points in the process where control measures can be applied to prevent, eliminate, or reduce hazards.
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Establish critical limits: Establish criteria that must be met to ensure that CCPs are under control.
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Implement monitoring procedures: Establish procedures to monitor CCPs to ensure they are under control.
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Establish corrective actions: Establish procedures to take corrective action if a CCP is not under control.
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Establish verification procedures: Establish procedures to verify that the HACCP system is working effectively.
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Establish record-keeping and documentation procedures: Establish procedures to keep records and documentation to demonstrate the effectiveness of the HACCP system.
Here are some examples of how HACCP can be applied in the food industry:
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Dairy production: One potential hazard in dairy production is the growth of harmful bacteria such as Listeria monocytogenes. A HACCP program for dairy production might involve identifying CCPs such as pasteurization and refrigeration, establishing critical limits for temperature and time, monitoring procedures such as temperature checks, corrective actions such as adjusting the temperature or cleaning equipment, verification procedures such as testing for bacteria, and record-keeping procedures to document the effectiveness of the program.
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Seafood processing: One potential hazard in seafood processing is the presence of pathogenic bacteria such as Vibrio cholerae. A HACCP program for seafood processing might involve identifying CCPs such as cooking and freezing, establishing critical limits for temperature and time, monitoring procedures such as temperature checks, corrective actions such as adjusting the temperature or cleaning equipment, verification procedures such as testing for bacteria, and record-keeping procedures to document the effectiveness of the program.
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Meat processing: One potential hazard in meat processing is the presence of E. coli bacteria. A HACCP program for meat processing might involve identifying CCPs such as cooking and packaging, establishing critical limits for temperature and time, monitoring procedures such as temperature checks, corrective actions such as adjusting the temperature or cleaning equipment, verification procedures such as testing for bacteria, and record-keeping procedures to document the effectiveness of the program.
Overall, HACCP is an effective approach to ensuring food safety by identifying and controlling potential hazards throughout the food production process. It is a preventive system that helps to minimize the risk of foodborne illness and ensure that the food we eat is safe and of high quality. |
