Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

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Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽

10.36276/mws.v16i2.281 ◽

2021 ◽

Vol 16 (2) ◽

Author(s):

Hermawan Prasetyanto ◽

Yosephine Bayu Ratri

Keyword(s):

Food Security ◽

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Hazard Identification ◽

Control Points ◽

Critical Limit ◽

Critical Control Point ◽

Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

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Application of HACCP in an Indonesian halal restaurant by incorporating halal dietary requirements

International Journal of Basic and Applied Sciences ◽

10.14419/ijbas.v5i4.6469 ◽

2016 ◽

Vol 5 (4) ◽

pp. 215 ◽

Cited By ~ 1

Author(s):

Bernard C. Jiang ◽

Halim Pratama Putra

Keyword(s):

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Risk Level ◽

Human Consumption ◽

Control Points ◽

Total Risk ◽

Critical Control Point ◽

Critical Control Points ◽

Dietary Requirements

This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et al. [1] is used to analyze the potential hazards as well as to improve the safety of food processing. By using this method, the presence of haram substance is analyzed aside from the regular hazard analysis, which consists of biological, chemical and physical hazards. Critical control points and Halal critical control points are identified to guarantee that the food processing of ayam lalapan meets Halal dietary requirements and is safe for human consumption. The total risk level after improvement can be reduced by 75.64% from 1.05 to 0.29 compared to before improvement.

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Risk Assessment of Malicious Biocontamination of Food

Journal of Food Protection ◽

10.4315/0362-028x-68.6.1302 ◽

2005 ◽

Vol 68 (6) ◽

pp. 1302-1305 ◽

Cited By ~ 11

Author(s):

DANIEL ELAD

Keyword(s):

Risk Assessment ◽

Food Safety ◽

Early Detection ◽

20Th Century ◽

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Food Contamination ◽

Food Products ◽

Critical Control Point

Throughout the last decades of the 20th century, the biological threat evolved from primarily a government-controlled weapon to a tool of terrorism. One of the consequences of this trend is the near impossibility of foreseeing when and how an act of bioterrorism will occur. The suitability of food products for such an act stems from the multitude of microorganisms that may be used for contamination and the vulnerability of the products during and after processing. Tests that would enable the detection of a large variety of microorganisms quickly, reliably, and economically should also provide satisfactory means to prevent acts of malicious biocontamination of food products. Until such means become available, a priority-based approach to the problem is probably the most practical. Priorities should be determined based on a systematic risk assessment to define the relative likelihood of a certain microorganism being used in an act of malicious food contamination. Criteria to be evaluated are availability, weaponization processes, delivery of an effective dose, probability of early detection, and the microorganism's resistance to the conditions to which it will be exposed. Because the results of such an assessment may vary according to prevailing conditions, the assessment must be based on the existing circumstances. The results of the assessment should then be applied to the various procedures of food processing, which should further reduce the number of potential microbial threats. Existing methods of screening food for contaminating microorganisms and existing food safety and security procedures such as hazard analysis and critical control point programs may have to be modified to become suitable for the detection of acts of bioterrorism.

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Serotyping and Ribotyping of Salmonella Using Restriction Enzyme PvuII

Journal of Food Protection ◽

10.4315/0362-028x-65.6.1005 ◽

2002 ◽

Vol 65 (6) ◽

pp. 1005-1007 ◽

Cited By ~ 22

Author(s):

J. S. BAILEY ◽

P. J. FEDORKA-CRAY ◽

N. J. STERN ◽

S. E. CRAVEN ◽

N. A. COX ◽

...

Keyword(s):

Restriction Enzyme ◽

Food Processing ◽

Primary Outcome ◽

Hazard Analysis ◽

Control Point ◽

Department Of Agriculture ◽

Critical Control Point ◽

Additional Information ◽

Primary Means ◽

Serotype Identification

The subtyping and identification of bacterial pathogens throughout food processing and production chains is useful to the new hazard analysis critical control point–based food safety plans. Traditional manual serotyping remains the primary means of subtyping Salmonella isolates. Molecular biology techniques, however, offer the promise of more rapid and sensitive subtyping of Salmonella. This study evaluates the potential of restriction enzyme PvuII, followed by probing with the rRNA operon from Escherichia coli, to generate serotype-specific DNA fingerprints. A total of 32 identified serotypes were found with an overall agreement in 208 of the 259 (80%) isolates tested between U.S. Department of Agriculture serotype identification and riboprint serotype identification. Many of the isolates that did not correlate were serotype identified as Salmonella Montevideo, which indicates that for this serotype, there are multiple ribotypes. When Salmonella Montevideo isolates were not included, the ribotype identification agreed with serotyping in 207 of the 231 (90%) isolates. The primary outcome of any ribotyping procedure is to give distinct ribotype patterns. This extensive poultry epidemiological study demonstrates that, in addition to ribotype patterns, the identification of isolates to known serotypes provides the investigator with additional information that can be more useful than traditional epidemiology and isolate identification studies.

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HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON PALUMARA FISH SOUP IN THE NUTRITION INSTALLATION OF THE REGIONAL GENERAL HOSPITAL, INDONESIA

Public Health of Indonesia ◽

10.36685/phi.v6i4.358 ◽

2020 ◽

Vol 6 (4) ◽

pp. 145-156

Author(s):

Sri Yunancy ◽

Euis Nurlaela ◽

Rahmatunna Rusli

Keyword(s):

General Hospital ◽

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Critical Control Point ◽

The Third ◽

Good Manufacturing Practices ◽

The Republic ◽

The Government ◽

Safe Food

Background: One of the government efforts in Indonesia to protect consumers and producers of healthy and safe food is to enforce the Republic of Indonesia's Law No. 23 of 1992 concerning Health (Part Four: Safety of Food and Beverages). Therefore, designing the HACCP design at the hospital is necessary to ensure food safety.Objective: This study aimed to find out how the design is appropriate for the food safety system with the HACCP Principles Approach in the Palumara Fish Soup Processing in the Nutrition Installation of the Kendari City Regional General Hospital, Indonesia.Methods: This study was descriptive with a qualitative approach conducted on 15-17 July 2019 with Palumara fish soup samples observed three times in the third menu cycle.Result: The critical points in the processing of Palumara fish soup include improper foodstuffs, washing of impurities in the tools and foodstuffs, boiling and stirring (the level of food maturity), stripping (i.e., the inedible part), and contamination from workers and containers.Conclusion: The nutrition installation at the Kendari City Regional General Hospital has not implemented Good Manufacturing Practices (GMP) as a whole, both from manpower, buildings, sanitation facilities and equipment. In addition, the hospital has not implemented HACCP in the food processing process, from the reception to distribution stage, so there are risks and dangers in Palumara fish soup.

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ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

10.31227/osf.io/hnbma ◽

2019 ◽

Author(s):

Hermawan Prasetyanto

Keyword(s):

Food Security ◽

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Hazard Identification ◽

Control Points ◽

Critical Limit ◽

Critical Control Point ◽

Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

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Recipe Hazard Analysis - RHAS - A Systematic Approach to Analyzing Potential Hazards in a Recipe for Food Preparation/Preservation1

Journal of Food Protection ◽

10.4315/0362-028x-44.7.560 ◽

1981 ◽

Vol 44 (7) ◽

pp. 560-564 ◽

Cited By ~ 7

Author(s):

EDMUND A. ZOTTOLA ◽

ISABEL D. WOLF

Keyword(s):

Food Processing ◽

Systematic Approach ◽

Hazard Analysis ◽

Control Point ◽

Food Preservation ◽

Food Preparation ◽

Food Processing Industry ◽

Processing Industry ◽

Critical Control Point ◽

Analysis System

A systematic approach to analyzing food preservation - food preparation recipes for potential hazards is presented. The method is based on the Hazard Analysis Critical Control Point (HACCP) concept developed by the food processing industry for identifying potential hazards in processing. The Recipe Hazard Analysis System (RHAS) is used to identify potential hazards in several recipes. Worksheets and the method of analysis are given.

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