Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP)

Abstract

BackgroundThe important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels.MethodsNACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program.Results and discussionWe calculate the risk assessment as follows: Risk (R) = probability (P) × damage (D). The NACCP process considers the entire food supply chain “from farm to consumer”; in each point of the chain it is necessary implement a tight monitoring in order to guarantee optimal nutritional quality.

Sosialisasi Keamananan Pangan dan Kosmetika pada Warga Aisyiyah Palangka Raya

“…Penyediaan pangan yang cukup disertai dengan terjaminnya keamanan, mutu, dan gizi pangan. Tuntutan konsumen akan keamanan pangan juga turut mendorong kesadaran produsen menuju iklim persaingan sehat menuju pada jaminan keamanan bagi konsumen (Hasler et al, 2018;Di Renzo et al, 2015). (Irawan, 2016).…”

Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa

“…The absence of a dedicated storage facility in most schools can lead to improper food storage practices and concomitant cross-contamination between foods during storage [12,28]. The proper storage of food is important in maintaining both nutritional value and safety [11,29].…”

Does the current Scope of nutrition labelling provided in the Saudi markets cope with the increasing trend of chronic disease?

“…Governments play an important role in regulating the food industry due to the potential impact on the quality of life of both individuals and the population [8]. In 2013, the Saudi Food and Drug Authority (SFDA) declared its enforcement of the implementation of the Cooperation Council for the Arab States of the Gulf regulation to disclose the nutritional data on food product labels, which were issued in 2012 [Gulf Standard Organization (GSO) 2233/2012].…”

“…In 2015, the Gulf Standard Organization approved a technical regulation to enforce producers to disclose the trans-fat content in food products. The nutritional data to be printed on the label of the product are calories, carbohydrates, sugars, protein, fats, trans-fats, sodium, and any component that may affect the product's nutritional value or individual health or safety (8). The aim of this study was to assess the compliance of nutritional labeling and to analyze the stated nutritional components as presented on prepackaged food products in Saudi market.…”