Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products

1995 ◽  
Vol 12 ◽  
pp. 93-98 ◽  
Author(s):  
S. Notermans ◽  
G. Gallhoff ◽  
M.H. Zwietering ◽  
G.C. Mead
Keyword(s):  
Food Products ◽  
Control Points ◽  
Critical Control Points ◽  
Quantitative Effect ◽  
Haccp System

scholarly journals Solutions of the HACCP issues in live kvass production

2020 ◽  
Vol 16 (5) ◽  
pp. 34-44
Author(s):  
Kh. R. Siyukhov ◽  
O. V. Marinenko ◽  
I. E. Boyko ◽  
D. P. Victorova
Keyword(s):  
Technological Process ◽  
Block Diagram ◽  
Food Products ◽  
Control Points ◽  
High Quality ◽  
Critical Control Points ◽  
Production Scheme ◽  
Haccp System ◽  
Voluntary Certification ◽  
Decision Tree Method

Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

2018 ◽  
pp. 1788-1801
Author(s):  
Rahul Bhaskar ◽  
Au Vo
Keyword(s):  
Pattern Recognition ◽  
Quality Control ◽  
Quality Assurance ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

scholarly journals Ensurance of the quality and safety of food products in road transport

2019 ◽  
Vol 24 (6) ◽  
pp. 86-92
Author(s):  
Magdalena Satora ◽  
Maciej Szkoda
Keyword(s):  
Food Supply ◽  
Statistical Data ◽  
Hazard Analysis ◽  
Food Products ◽  
Road Transport ◽  
Control Points ◽  
Quality And Safety ◽  
Special Equipment ◽  
Entire Process ◽  
Critical Control Points

The article presents the issues of ensuring the quality and safety of food products in road transport. The article discusses selected legal acts related to road transport of food, including the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP) and the Hazard Analysis and Critical Control Points System (HACCP). The general characteristics of the entire process of transporting food products were presented and vehicles adapted to carry it out were discussed. Next, refrigerated semitrailers were described, as well as requirements for temperatures and vehicles in which the entire food supply process takes place. An analysis of statistical data on the transport of food products in Poland in the years 2008-2016 was also carried out.

Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A

2018 ◽  
Vol 74 (1) ◽  
pp. 6051-2018
Author(s):  
AGNIESZKA JACKOWSKA-TRACZ ◽  
MICHAŁ TRACZ ◽  
KRZYSZTOF ANUSZ
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Integrated Approach ◽  
Control Points ◽  
Underlying Assumption ◽  
Critical Control Points ◽  
Official Control ◽  
Private Standards ◽  
Haccp System ◽  
Medium Risk

Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of CCPs. It is impossible to identify critical control points in all enterprises. In certain food businesses, there are exclusively medium-risk or low-risk hazards that may be controlled with OPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

2014 ◽  
Vol 16 (1) ◽  
pp. 60-72 ◽  
Author(s):  
Rahul Bhaskar ◽  
Au Vo
Keyword(s):  
Pattern Recognition ◽  
Quality Control ◽  
Quality Assurance ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

SAFETY OF INNOVATIVE TECHNOLOGY OF GALACTOOLIGOSACCHARIDES CONCENTRATES USING HACCP SYSTEM

2018 ◽  
Author(s):  
А.Б. РОДНАЯ ◽  
А.Д. ЛОДЫГИН ◽  
А.Г. ХРАМЦОВ
Keyword(s):  
Risk Analysis ◽  
Innovative Technology ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System

Рассмотрена проблема обеспечения безопасности инновационной технологии концентратов галактоолигосахаридов. Использована система анализа рисков и определения критических контрольных точек ХАССП (НАССР). The problem of ensuring the safety of innovative technology of galactooligosaccharides concentrates is considered. The system of risk analysis and determination of critical control points HACCP was used.

Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations

1990 ◽  
Vol 53 (11) ◽  
pp. 978-983 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Contributing Factors ◽  
Food Markets ◽  
Critical Control Point ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Market

There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.

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