Answer:
Pre-requisite programs, sanitation programs, control measures, and hazard analyses are all important components of food safety management systems. Here are the differences between them:
Step-by-step explanation:
1. Pre-requisite programs: These are the basic programs and practices that need to be in place to create a safe and sanitary environment for food production. They are the foundation of food safety and include elements like Good Manufacturing Practices (GMPs), employee hygiene, facility maintenance, and supplier verification. Pre-requisite programs help prevent food contamination and ensure that food handling and processing are done in a safe manner.
2. Sanitation programs: Sanitation programs specifically focus on maintaining cleanliness and preventing the buildup of harmful bacteria, viruses, and other microorganisms. They include procedures for cleaning and sanitizing equipment, utensils, surfaces, and food contact areas. Sanitation programs help eliminate potential sources of contamination and ensure that food is produced in a hygienic environment.
3. Control measures: Control measures are specific actions or steps taken to prevent, eliminate, or reduce identified hazards in the food production process. These measures are implemented based on the principles of Hazard Analysis and Critical Control Points (HACCP) system. Control measures can include monitoring and controlling critical control points, implementing corrective actions, and establishing preventive measures to minimize risks associated with hazards.
4. Hazard analyses: Hazard analyses involve identifying and evaluating potential hazards that may pose a risk to food safety. This includes biological, chemical, and physical hazards that can contaminate food and cause illness or injury to consumers. Hazard analyses assess the likelihood and severity of each hazard and guide the development of control measures to prevent or reduce their occurrence.
In summary, pre-requisite programs establish the foundation for food safety, sanitation programs focus on maintaining cleanliness, control measures are specific actions taken to prevent hazards, and hazard analyses identify and evaluate potential risks to food safety. These components work together to ensure the production of safe and high-quality food products.