HACCP – My career of choice

As I’m nearing the end of my three-year diploma course in the field of Food Science, I was required to make that final decision as to what exactly my path of interest would be after completing this course, which will ultimately determine my future. decisionsDECISIONSdecisions!!!  This week I decided to inform you on the career choice I have made and give you a brief description of what it entails, this will not only help you understand what my future occupation could be (major confusion at times) but also improve your general knowledge relating to FOOD safety!

The fact that you are a follower of my blog tells me that a majority of you have a background of food knowledge , whether it be partial or in-depth, hence I am sure you have all heard about the food safety system called HACCP. However, to those whom are not familiar, Hazard Analysis Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses Physical, Chemical and Biological hazards as a means of prevention rather than finished product inspection. In simpler terms…FOOD SAFETY. HACCP came about in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury (American food company) to design and manufacture the first foods for space flights, this ofcourse required great knowledge and application of food safety measures to ensure that the food would be and stay safe for consumption…can you imagine a food safety scare up in space??? The rest is history.

Today HACCP is globally used in the food industry to identify potential food safety hazards so that key actions can be taken to reduce or eliminate the risks of the hazards being realised.  As a job, it involves monitoring, verifying and validating of the daily work that is compliant with regulatory requirements in all stages at all times. HACCP is an industry wide effort approved by the scientific community as well as regulatory and industry practitioners. The advantages of HACCP are plenty but most importantly, it focuses on identifying and preventing hazards from contaminating food instead  of inspecting the hazardous end product, it is based on sound science, record keeping allows investigators to see how well a firm is complying with food safety laws over a period rather than on any given day, helps food companies compete more effectively in the world market and ensures customer security.

 The system is used in all stages of production and preparation processes including Packaging, Distribution, etc. it has also been increasingly applied to industries other than food, such as Cosmetics and Pharmaceuticals making it a fairly broad aspect of occupation. For this reason, amongst others, I see myself following a career in food safety rather than Production, Retail, Media etc. we all have our preferences…and like all things successful, we need to work hard in order for it to happen! Yes we can all decide on what occupation to follow in but it takes loads of effort and sacrifice to see it becoming a reality. With the knowledge and skill required for food safety, I am indeed motivated to further empower myself in this category of food as I am intending to make a huge success thereof, after all ,I could always picture myself in some formal uniform roaming around between the chefs criticising left and right! lol 😀  but it’s certainly not as glamorous as that as people’s lives can depend on whether the job is done correctly and according to standard.

I trust that you are now more informed on the concept of HACCP, what exactly it entails and how it fits my chosen career. I welcome any questions or comments that you may have pertaining to this post as I’m sure to follow it up with. foodyfaheema

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