Salmonella and food safety – why it matters for the British pig industry

2004 ◽  
Vol 31 ◽  
pp. 121-134
Author(s):  
Derek Armstrong
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Meat Production ◽  
Foodborne Disease ◽  
Safe Handling ◽  
Critical Control Point ◽  
Service Companies ◽  
Slaughter Pigs

SummaryThe production and marketing of safe, wholesome pork, bacon, ham and other pork products is of paramount importance to British farmers, processors, retailers, food service companies and those that supply them. It is not possible to guarantee the complete absence of bacteria in meat production. Most bacteria found on meat are harmless, but some can cause foodborne disease. Control processes to reduce or eliminate food safety risks are applied to every stage of the production and marketing chain from the farm to the consumer.Key approaches to reducing the risk of foodborne disease include: reduction of zoonotic pathogens in slaughter pigs; prevention of cross contamination during activities such as transport and slaughter; safe processing of foods underpinned by HACCP (Hazard Analysis Critical Control Point); safe handling and preparation of food in the retail and catering sectors, including the adoption of HACCP principles and effective enforcement; safe handling and preparation of food in the home and enhanced surveillance of foodborne disease to monitor effectiveness of controls.

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

Pure Curd Supply Chain

2016 ◽  
pp. 97-110
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P. B. Sharma
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Manufacturing Sector ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Level ◽  
Critical Control Point ◽  
Shed Light

The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure curd supply chain management. The chapter is prepared utilizing combination of qualitative research and case study method. A case of Milsh Dairy Ltd. (MDL, organisation's name is disguised) was discussed to shed light on ISO 22000 features, comparative analysis between HACCP and ISO 22000. The research is limited to professional pure curd manufacturing sector. Authors have adopted the research methodology which can be applied to other sectors also.

Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products

1998 ◽  
Vol 61 (8) ◽  
pp. 1075-1086 ◽  
Author(s):  
Keyword(s):  
Risk Assessment ◽  
International Trade ◽  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Quantitative Risk Assessment ◽  
Critical Control Point ◽  
Additional Information ◽  
Assessment Techniques

One of the components of the General Agreement on Tariffs and Trade Sanitary and Phytosanitary agreement that will have far-reaching effects on International trade in foods and food products is the requirement for countries to provide risk assessments as part of the process of resolving disputes that involve food safety issues. Risk assessment is a means of evaluating the likelihood and impact of hazards. It provides a framework for systematically considering available data, providing rationales for assumptions, and identifying areas where additional information is needed. While the application of quantitative risk assessment techniques to microbial food safety has been limited, recent studies have increasingly demonstrated its feasibility. Quantitative risk assessment is particularly well suited for use with the hazard analysis critical control point and appears to have potential as an approach for comparing the equivalence of international food safety programs and inspection systems.

Are Staff Management Practices and Inspection Risk Ratings Associated with Foodborne Disease Outbreaks in the Catering Industry in England and Wales?

2008 ◽  
Vol 71 (3) ◽  
pp. 550-557 ◽  
Author(s):  
SARAH L. JONES ◽  
SHARON M. PARRY ◽  
SARAH J. O'BRIEN ◽  
STEPHEN R. PALMER
Keyword(s):  
Management Practices ◽  
Hazard Analysis ◽  
Control Point ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Food Hygiene ◽  
Critical Control Point ◽  
Catering Industry ◽  
Protective Food ◽  
Foodborne Outbreaks

Despite structured enforcement of food hygiene requirements known to prevent foodborne disease outbreaks, catering businesses continue to be the most common setting for outbreaks in the United Kingdom. In a matched case control study of catering businesses, 148 businesses associated with outbreaks were compared with 148 control businesses. Hazard analysis critical control point systems and/or formal food hygiene training qualifications were not protective. Food hygiene inspection scores were not useful in predicting which catering businesses were associated with outbreaks. Businesses associated with outbreaks were more likely to be larger small and medium-sized enterprises (SMEs) or to serve Chinese cuisine and less likely to have the owner or manager working in the kitchen, but when size of the SME was taken into account these two differences were no longer significant. In larger businesses, case businesses were more likely to be hotels and were more commonly associated with viral foodborne outbreaks, but there was no explanation within the data for this association.

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.

Development, Implementation, and Analysis of an On-Farm Food Safety Program for the Production of Greenhouse Vegetables

2002 ◽  
Vol 65 (6) ◽  
pp. 918-923 ◽  
Author(s):  
DOUGLAS A. POWELL ◽  
MAURICIO BOBADILLA-RUIZ ◽  
AMANDA WHITFIELD ◽  
MANSEL W. GRIFFITHS ◽  
AMBER LUEDTKE
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Program ◽  
Critical Control Point ◽  
Production And Distribution ◽  
Microbiological Testing ◽  
Microbial Risks ◽  
On Farm

Fresh fruits and vegetables are increasingly recognized as vectors for foodborne illness. Consequently, an on-farm food safety program was developed, implemented, and analyzed for the Ontario Greenhouse Vegetable Growers in Ontario, Canada, during a 2½-year period. This hazard analysis critical control point–based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. Through the use of microbiological testing, on-site visits, and producer surveys, it was determined that the program has increased grower knowledge, understanding, and awareness of microbial risks associated with fresh produce and caused improvements in practices used within the greenhouse and packing sheds.

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