Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service’s Hazard Analysis and Critical Control Point System

2007 ◽  
pp. 383-404 ◽  
Author(s):  
Moshe S. Dreyfuss ◽  
Gerri M. Ransom ◽  
Kristina E. Barlow ◽  
Denise R. Eblen ◽  
Parmesh K. Saini ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Poultry Production ◽  
Critical Control Point ◽  
Pathogen Control

Analysis of Salmonella Control Performance in U.S. Young Chicken Slaughter and Pork Slaughter Establishments

2009 ◽  
Vol 72 (1) ◽  
pp. 6-13 ◽  
Author(s):  
MARY K. MUTH ◽  
MANSOUR FAHIMI ◽  
SHAWN A. KARNS
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Analysis Data ◽  
Performance Standard ◽  
Control Performance ◽  
Critical Control Point ◽  
Microbiological Testing ◽  
Pathogen Control ◽  
Young Chicken

In the 1996 U.S. Food Safety and Inspection Service's (FSIS) “Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems, Final Rule,” Salmonella was selected for microbiological testing and monitoring. Using data from an FSIS-sponsored survey of meat and poultry slaughter establishments, inspection results, and other establishment characteristics, potential variables affecting pathogen control, as measured by Salmonella test results, were investigated. The analysis data sets included 153 federally inspected young chicken slaughter establishments, of which 111 exceeded half the Salmonella performance standard at least once from 2003 through 2005, and 121 federally inspected pork slaughter establishments, of which 28 exceeded half the Salmonella performance standard. Logistic regression results for young chicken slaughter establishments indicate they were more likely to exceed half the standard if they had higher inspection noncompliance rates (P = 0.10) and older production space (P = 0.10), and were less likely to exceed it if they used a higher percentage of raw poultry inputs purchased from outside sources (P = 0.10). Results for pork slaughter establishments indicate they were more likely to exceed half the standard if they had a higher rate of voluntary microbiological testing (P = 0.08), and were less likely to exceed it if they were larger (P = 0.08) and used a higher percentage of raw pork inputs purchased from outside sources (P = 0.02). In general, indicators of plant characteristics, food safety practices, and management philosophy are associated with different levels of pathogen control performance that vary by species slaughtered.

scholarly journals Assessment of the extent implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) in Sudan sugar industry factories

2021 ◽  
pp. 368-373
Author(s):  
Babeker AM ◽  
Ahmed AI ◽  
Ahmed AR ◽  
Ebrahiem Mohammed Alhadi
Keyword(s):  
Food Safety ◽  
Sugar Industry ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Good Manufacturing Practices ◽  
White Nile ◽  
Safety Systems

The present study was conducted in Sudan Sugar industry factories (Kenana, White Nile, Assalaya, Sennar, Guneid, and New Halfa) during the production season of 2017. The study aimed to evaluate the existing Assessment of the extent of implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) by Sudanese sugar factories with reference to FSMS of the ISO 22000: 2005. The data were collected using ISO 22000 checklist and direct interviews. Likert Five-Point Scale was used in scoring the checklist statement and the arithmetic mean was obtained. The result showed that the Good Manufacturing Practices were varied between major deficiencies in White Nile, Assalaya, Sennar, and New Halfa due to score less than (3.6 points) and non-compliance in Kenana and Guneid due to score less than (2.6 points); the Sanitation Standard Operation Procedures (SSOP) assessed as major deficiencies in (Assalaya and Sennar) and minor deficiencies in (White Nile and New Halfa) due to score less than (5points). Moreover, the Hazard Analysis and Critical Control Points System revealed that it was varied between non-compliance in (Kenana, White Nile, and Guneid) and not applicable in (Assalaya, Sennar and New Halfa) due to score less than (1.8 points). Interestingly, the Sudanese sugar industries take all quality control characteristics from cane production to sugar production carefully, but unfortunately don’t care about any food safety systems. Lack of top management commitment and involvement and lack of government support represent the main constraints and Barriers of implementing food safety systems in Sudanese sugar companies. The study recommendations that the Sudanese Sugar Industry needs to establish proper quality assurance laboratories to help in monitoring the quality and safety of raw materials and end productions.

Analysis of hazardous factors related to foodstuffs in a retail establishment

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
A. D. Antoniv ◽  
◽  
T. V. Rozbytska ◽  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Relevant Issue ◽  
Critical Control Point ◽  
Internet Resources ◽  
Retail Establishments

According to the current legislation of Ukraine, retail establishments must develop, implement, and apply permanent procedures based on the principles of hazard analysis and critical control point system, as well as provide persons responsible for these procedures with appropriate training in the application of permanent procedures based on HACCP principles during foodstuff production and circulation. During the research, we used the methods of analysis of Internet resources and regulations on the food safety management system. Food safety is associated with the presence of food hazards during consumption. The emergence of hazards to food safety can occur at any stage of the food chain. Therefore, proper control throughout the food chain is necessary. Food safety is ensured by the joint efforts of all participants in the food chain. Therefore, the aim of the article was to characterize a scientifically based hazard analysis and critical control point system and to reveal the main difficulties caused by using such a system in retail establishments. The implementation of HACCP principles not only ensures the safety of products and culinary products but also promotes the development of retail establishments in general – the process of production of culinary products becomes safe, staff adheres to sanitary and hygienic standards; the confidence of visitors in the quality and safety of the food they consume, the rating of the establishment increases; detection of possible violations during inspections is practically excluded; the establishment gains a marketing advantage in today's competitive environment. Therefore, the analysis of food hazards is an important and quite relevant issue.

scholarly journals FOOD QUALITY MANAGEMENT AND SAFETY

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 116-121
Author(s):  
Rizwana Khatoon ◽  
Debkumar Chakraborty ◽  
R.C. Chandni ◽  
Amar Sankar ◽  
A.V. Raghu
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Total Quality ◽  
Critical Control Point ◽  
Use Of Resources ◽  
Timely Response ◽  
Effective Use

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

scholarly journals In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya

2019 ◽  
Vol 11 (1) ◽  
pp. 17
Author(s):  
Ayu Diah Mutiara Kharisma
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Storage System ◽  
Control Point ◽  
Hazard Identification ◽  
Point System ◽  
Critical Control Point ◽  
Cooking Process

Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.

Prevalence of Salmonella on Raw Poultry at Retail Markets in China

2011 ◽  
Vol 74 (10) ◽  
pp. 1724-1728 ◽  
Author(s):  
BAOWEI YANG ◽  
MEILI XI ◽  
XIN WANG ◽  
SHENGHUI CUI ◽  
TIANLI YUE ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Shaanxi Province ◽  
Poultry Production ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Critical Control Point ◽  
Inspection Service ◽  
Raw Poultry

Data regarding Salmonella on raw poultry are very limited in China. The objective of this study was to determine the prevalence of Salmonella on raw poultry at the retail level in six provinces and two national cities in China. Whole chicken carcasses (n = 1,152) were collected from three types of retail markets (large, small, and wet). All samples were analyzed for the presence of Salmonella by using the U.S. Department of Agriculture, Food Safety Inspection Service method. Of 1,152 chicken samples, overall Salmonella prevalence was 52.2%. The highest prevalence was observed in Guangxi Province (65.3%), next in Guangdong Province (64.6%), and then in Beijing (63.9%), Shaanxi Province (50.7%), Henan Province (47.9%), Shanghai (44.4%), and Fujian Province (42.4%), and lowest prevalence was observed in Sichuan Province (38.9%). Salmonella prevalence was significantly different among the six provinces and two national cities. Salmonella prevalence was highest in the wet markets (54.4%) compared with the large markets (50.3%) and the small markets (52.1%), but differences were not significant (P > 0.05). Good manufacturing practices, good agricultural practices, and hazard analysis critical control point systems for Salmonella control in poultry production at the farm, processing, and retail level should be implemented.

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