Management of Food Hygiene and Safety by Hazard Analysis and Critical Control Point (HACCAP)

Abstract

Advances in food production technology and newer distribution systems have made it easier to obtain fresh ingredients from both within and outside of Japan. Although convenient, mass distribution of food over wide areas involves the risk of expanding the health damage caused by foods. Comprehensive management from production to consumption, using systems, such as hazard analysis and critical control point (HACCP), is required to ensure the safety of foods. Improved inspection methods are also required to detect the eŠects of environmental changes on food. In this paper, we demonstrate the use of ``Methods of Analysis in Health Science 2020'' for food hygiene and safety management.