HACCP

Today I Iearnt about the HACCP plan in my Food Quality subject. HACCP means hazard analysis critical control point. It consists of seven principles which design to follow in the food processing companies to produce hygienic food for the consumers.

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Every food has hazards, they may be physical, chemical or biological. Each hazards have critical control points to eliminate it. Most of the microbial hazards eliminate by thermal processing.

In this HACCP procedure firstly, we have to identify hazards in the food. Then we identify the critical control point for each hazard. After that we have to apply it and monitor the eliminating step and must maintain the records to verification.

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After learning HACCP plan, lecturer gave an assignment to us, select a food and build a HACCP plan for it. I select table butter to build the HACCP plan. Butter processing flow diagram some what difficult. But I try to do my best by referring some documents which containing HACCP plan.

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Dr. Munasingha, our food quality subject coordinator told us, you have to build HACCP plan, it helps you to work in a food processing company after your graduation.
I think, he is totally correct. One day I met a pass out student in our faculty. She told me, she had to build a HACCP plan for company which she did her industrial training. She told me, experience gain from the Food quality subject made easy to built it.

In my degree program I cover all the subject area. I learnt economics, food quality management, statistics, plantation, soil management, marketing, business low, communication, livestock, etc. so I am proud to be an Agricultural Science degree following student. Because that degree makes me as a confident student which having knowledge about many subject areas.

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Thank you all for read my article.