Question

what are your two cents on the importance of having a food safety program? ​

Answer 1

Explanation:

SARS-CoV-2 Food Packaging and Environmental Monitoring

See Navigation

Environment Testing Solutions

Coronaviruses have been shown to survive (remain viable) on different surfaces, for up to nine days1, under specific conditions such as temperature, relative humidity, and light. SARS-CoV-2 can be transmitted when a healthy person touches contaminated food or environmental contact surfaces (including packaging materials), and then shortly afterwards, touches their eyes, mouth, or nose.

Proper cleaning, surveillance, and the prevention of cross-contamination are critical in the control of foodborne illnesses. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful pathogens including SARS-CoV-2 will threaten the safety of the food supply, regardless of how the food is sourced.

Clearly, at this critical time, food safety and HACCP are as important as they have ever been, and in the current pandemic, food and beverage companies, retailers, public health authorities and other businesses are seeking solutions to monitor the presence of SARS-CoV-2 in their environmen

Answer 2

Answer:

A food safety plan recognises the industry's obligations for food safety. The drawbacks of conventional food management methods, such as end-product testing and inspection, are minimised by a food safety plan. A food safety plan boosts consumer trust in the brand's goods.

Explanation:

Benefits of Putting a Food Safety Plan into Practice

An HACCP-based food safety plan has gained international recognition in recent years as a strategy for improving food safety.

HACCP has been acknowledged as one of the strategies to assure food safety by both the Codex Alimentarius Commission (CAC) and the World Health Organization (WHO).

A food safety plan based on HACCsP has the following advantages:

• Systems of traditional food management are reactive to food dangers.
• To reduce food hazards, a food safety plan, however, uses a preventive strategy.
• A food safety plan recognises the industry's obligations for food safety.
• The drawbacks of conventional food management methods, such as end-product testing and inspection, are minimised by a food safety plan.
• A food safety plan boosts consumer trust in the brand's goods.
• Food poisoning is less likely when there is a food safety plan in place.
• Over time, a food safety plan reduces manufacturing costs associated with wasted raw materials and food recalls.

#SPJ3