Agriculture Reference
In-Depth Information
6
Quality Management, ISO 22000:2005
and HACCP in Fruit Processing
and Packaging
Ioannis S. Arvanitoyannis and Maria Sakkomitrou
INTRODUCTION
Quality management and food safety are key issues for pub-
lic health both at national and international levels. Globally,
among many factors that have increased the need for im-
proved food control safety systems are the following:
1. The frequency of food-borne illnesses has increased
over the last ten years.
2. Technological advances have introduced novel products
(e.g., genetically modified [GMO] foods) that might be
held responsible for certain food safety issues.
3. There
World Trade Organization. It is unfortunate, however, that
in the development of the GATT, at least in the early
phases, a great deal of attention was given to trade con-
flicts among large trading blocks and markets such as the
United States, European Community, and Japan, and only
very little, if any, was given to the interests of the devel-
oping countries. The latter had practically no choice but
to adopt tailor-made rules for these large markets. Fur-
thermore, they had to adjust their institutions' safety rules
(which were very stringent, according to their individual
situations) for their export products. Indeed, experiences to
date indicate that globalization of food marketing has only
in a few cases led to broad rural development and reduction
of poverty in participating developing countries (Tjaart and
Veen, 2005).
In recent years, food processors had to adopt a proac-
tive approach to protect consumers by eliminating food
contamination at all costs. It is of crucial importance to
minimize deficiencies critical to the facility's integrity.
Any failure must be handled before resulting in consumer
complaints and/or expensive product recalls. Each facil-
ity's food safety practices depend on various factors and
should be audited annually by a third party consisting of
well-trained and experienced auditors. Audits cover all pro-
cessing and packaging venues, evaluating good manufac-
turing practices (GMP), good agricultural practices (GAP),
and good laboratory practices (GLP) (Arvanitoyannis and
Sakkomitrou, 2010).
has
been
continuous
urbanization
of
the
population.
4. Changes in consumers' habits and food consumption
patterns have led to an increase in food enterprises in
the service sector.
5. There has been free market globalization and liberaliza-
tion of world trade (free market).
6. Increasing environmental pollution has imposed greater
risk to the food chain (Varzakas et al., 2006).
With increasing global trade, consumers are faced with
food or food ingredients that may be produced in other
countries or continents and with a less transparent food
supply chain. However, the occasional invocation leading
to food quality or safety concerns can be either genuine
or just an argument for limiting trade. It was the inten-
tion of the Global Agreement on Tariffs and Trade (GATT)
to streamline international trade in conjunction with the
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