HACCPandISO-22000BasedSystems.PDFVIP

50 Internet Journal of Food Safety, Vol.10, 2008, p.50-57 Copyright? 2008, Food Safety Information Publishing The Insidious Food Hazards as New Categories in HACCP and ISO-22000 Based Systems Mohamad Azzam F. Sekheta1’2*, Abeer H. Sahtout1, Issam Farid Soukhaita1, Mirvana A. Airoud3, Kinda A. Airoud 4 and Hanan Y. Qudsieh1. 1Sekheta Bros Company, RD Department, Gdaideh, Aida Str. No. 1, 21000 Aleppo, Syria, 2University of Belgrade, Faculty of Chemistry, Studentski Trg 12, 11000 Beograd, Serbia, 3University of Parma, Faculty of Medicine, Via Volturno 39, 43100 Parma, Italy, 4 University of Parma, Faculty of Pharmacy, Via Universita, 12-I, 43100 Parma, Italy. Abstract : It is widely recognized that the absence of any food safety program or system such as HACCP and ISO-22000, might lead to food poisoning among wide range of population caused by food contamination. The importance of such food safety programs or systems lies in the fact that prevents food contamination or at least minimizes risk. As it is well known, in all enhanced food safety systems, hazard analysis play major roles in order to determine the critical control points (CCPs) for different types of hazards such as biological, physical and chemical hazards, which could effects food starting from farms and ending in the stores or restaurants. Unfortunately, many food safety systems world wide are often not integrated among government agencies, hampering communication and cooperation (1) and that due to low level of knowledge and the lack of training understaffed, or untrained for the rapid changes that have occurred in risk assessment, changes in production and distribution methodologies, and new foods and emerging pathogens. In this paper, we are focusing on some different types of hazards that are insidious hazards which include different categories and subcategories such as food handlers, electronic hazard and long terms