|
What is consumed needs
to be of high quality, but also needs to be safe for consumption.
The HACCP process (Hazard Analysis and Critical Control Points)
identified three categories of hazards that might affect food safety
– chemical physical and micro-biological. HACCP which is a proactive
concept, was a process first developed by the Pillsbury Company in
the US to produce safe food for the NASA space program. The process
treats food production as a continuum between harvesting processing
and consumption, and safety is assured via the HACCP process at al
levels.
In our Great Western
Estate, for example, withdrawal periods are strictly adhered to and
additional safety periods are practiced in order to prevent chemical
contamination. Transporting and handing are strictly monitored to
ensure that no physical contamination takes place. The finished
product is then thoroughly cleaned and sifted to eliminate physical
contamination if at all. The finished product is maintained at a
retained moisture level to prevent any microbiological
contamination.
Great Western became the
first plantation in the island to be awarded the HACCP certification
after its systems were certified by the Sri Lanka Standards
Institution to be in conformity to the most stringent quality and
safety requirements set down in the codex Alimentarius on
food hygiene established by the World Health Organization (WHO) |
