The food sector is in some way related to the pharmaceutical sector, in that they both produce products that are for human consumption in clean, hygienic conditions, however, one sector (pharmaceuticals) is more regulated than the other.
The food sector has come a long way from mercury thermometers and it has taken it a while to embrace technology and enforce guidelines with regards to temperature records and 24/7 monitoring, to prove that food and ingredients are kept at the correct temperature and that the chill chain has not been broken.
However, what about contamination during production? In pharmaceutical manufacturing, contamination is extensively controlled and monitored in line with strict guidelines and regulations. However, in the food sector the guidelines are based around HACCP (Hazard Analysis and Critical Control Points).
This is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe. The procedures that are implemented are designed to reduce these risks in order to make the process safe.
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