Establishing Critical Limits for Critical Control Points

HACCP ◽  
1992 ◽  
pp. 50-61
Author(s):  
Lloyd J. Moberg
Keyword(s):  
Control Points ◽  
Critical Control Points ◽  
Critical Limits

scholarly journals Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

2021 ◽  
Author(s):  
Md. Fahad Jubayer ◽  
Md. Sajjad Hossain ◽  
Md. Al-Emran ◽  
Md. Nasir Uddin
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Technical Information ◽  
Control Points ◽  
Critical Control Point ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Baking Industry ◽  
Critical Limits

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

scholarly journals EFFECTIVENESS OF HACCP SYSTEM IN CONTROL OF MICROBIOLOGICAL HAZARDS IN THE PRODUCTION OF SMOKED TROUT (ONCORHYNCHUS MYKISS)

2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Snježana MANDIĆ ◽  
Danica SAVANOVIĆ ◽  
Ana VELEMIR ◽  
Vladimir MARJANOVIĆ
Keyword(s):  
Oncorhynchus Mykiss ◽  
Control Points ◽  
Critical Control Points ◽  
Verification Methods ◽  
Haccp System ◽  
Critical Limits

The paper describes the application of the HACCP system in theproduction process of cold smoked trout. The production of cold smoked trout fillets(Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-toeatproducts. The processing was observed and adapted in accordance with HACCPprinciples. In the presented model, three critical control points (CCP) for biologicalhazards were identified for which critical limits, monitoring, corrective measuresand verification methods were defined. During the 12 months, the microbiologicalsafety of 65 fresh trout samples and 195 samples of finished product, smoked troutwas analyzed. The results of microbiological analyzes of fresh and smoked trout,during the examined period, were in accordance with the prescribed values, whichconfirms the efficiency of the application of the HACCP system in the productionprocess of the smoked trout.

scholarly journals New Safety Management System for Pasta Production

2020 ◽  
Vol 50 (4) ◽  
pp. 736-748
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Full Description ◽  
Control Points ◽  
Whole Grain ◽  
Safety Management System ◽  
Critical Control Points ◽  
Regulatory Standards ◽  
Critical Limits

Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh

2019 ◽  
Vol 49 (6) ◽  
pp. 1180-1194
Author(s):  
Suvasish Das Shuvo ◽  
Md. Shahariea Karim Josy ◽  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Dipak Kumar Paul ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Points ◽  
Content Type ◽  
Factors Associated ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety And Quality ◽  
Critical Limits

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree. Findings With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool. Originality/value Applying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.

scholarly journals Validating a HACCP System for the Production of Vegetable Shito

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Nina Bernice Ackah ◽  
Elvis Alfred Baidoo ◽  
Alexander Henry Kwadwo Appiah
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Control Points ◽  
Critical Control Points ◽  
Challenge Testing ◽  
Haccp System ◽  
Pepper Sauce ◽  
Microbial Challenge ◽  
Critical Limits

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.

scholarly journals Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

EDIS ◽  
2007 ◽  
Vol 2007 (18) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby L. Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Critical Limits

FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-05/FS141: Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs) (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

scholarly journals Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 57-69
Author(s):  
Ulbala Tungyshbayeva ◽  
Saverio Mannino ◽  
Raushangul Uazhanova ◽  
Mamyrbek Alibekovich Adilbekov ◽  
Madina Asatullaevna Yakiyayeva ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Physical Parameters ◽  
Bakery Products ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Limit ◽  
Baked Goods ◽  
Critical Control Points ◽  
The Impact ◽  
Critical Limits

This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2–99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product

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