1. Food safety and nutritional quality for the prevention of non communicable diseases: The Nutrient, hazard Analysis and Critical Control Point process (NACCP)
- Author
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Francesca Sarlo, Santo Gratteri, Beniamino Terzo Cenci Goga, Alberto Carraro, Ting Fa Margherita Chang, Luigi Tonino Marsella, Roberto Botta, Maria Laura Colombo, C Colica, Laura Di Renzo, Maurizio Droli, and Antonino De Lorenzo
- Subjects
Genetics and Molecular Biology (all) ,Quality Control ,Food Safety ,media_common.quotation_subject ,Chronic non-communicable diseases ,Food safety and security ,HACCP process ,Total quality management ,Biochemistry, Genetics and Molecular Biology ,Medicine ,Genetics and Molecular Biology ,Food Contamination ,Biochemistry ,Risk Assessment ,Settore MED/49 ,General Biochemistry, Genetics and Molecular Biology ,Quality of life (healthcare) ,Environmental health ,media_common.cataloged_instance ,Dietary Supplements ,European Union ,Food ,Genetic Variation ,Humans ,Probability ,Program Development ,Quality of Life ,Hazard Analysis and Critical Control Points ,Nutritive Value ,Quality (business) ,European union ,media_common ,Medicine(all) ,business.industry ,Biochemistry, Genetics and Molecular Biology(all) ,Medicine (all) ,Biochemistry, Genetics and Molecular Biology (all) ,General Medicine ,Food safety ,Risk analysis (engineering) ,Critical control point ,Hazard analysis and critical control points ,business ,Risk assessment - Abstract
The 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. NACCP 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. We 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.
- Published
- 2015