Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

Surveillance of Foodborne Disease IV. Dissemination and Uses of Surveillance Data

1997 ◽  
Vol 60 (6) ◽  
pp. 715-723 ◽  
Author(s):  
EWEN C. D. TODD ◽  
JOHN J. GUZEWICH ◽  
FRANK L. BRYAN
Keyword(s):  
Food Safety ◽  
Disease Surveillance ◽  
Information Needs ◽  
Hazard Analysis ◽  
Public Information ◽  
Surveillance Data ◽  
Foodborne Disease ◽  
Control Points ◽  
Surveillance Network ◽  
Critical Control Points

Comparisons of etiologic agents, vehicles, significant ingredients, place of mishandling, and method of food processing or preparation with specific contributory factors are particularly useful in identifying specific hazards, specifying operations that are candidates for designation as critical control points, and assessing risks. After foodborne disease surveillance data have been received, tabulated, and appropriately interpreted, summary information needs to be disseminated in a timely fashion to those who can use it for preventing foodborne diseases. This action should be taken at all levels of the surveillance network. Surveillance information is used to determine the need for food safety actions, which involves planning and implementing programs and assessing the effectiveness of the actions taken. Uses of the data include (a) developing new policies and procedures and revising priorities, (b) evaluating effectiveness of programs, (c) justifying food safety program budgets based on estimated costs offoodborne illness, (d) modifying regulations so that they relate to contemporary foodborne disease issues, (e) conducting hazard analyses and risk assessments and instituting programs oriented to hazard analysis critical control points (HACCP), (f) starting or improving a public information campaign and educating the public, (g) notifying and training food industry personnel, (h) training agency staff and public health students and professionals, and (i) identifying new problems and research needs from the data. Implementing these approaches will necessitate changes in traditional food safety activities. This four-part series of articles concludes with recommendations to be considered by local, state/provincial, national, and international agencies responsible for foodborne disease surveillance.

An Analysis of Tuna Recalls in the United States, 2002 through 2020

2021 ◽  
Author(s):  
Erika Rene Blickem ◽  
Jon W. Bell ◽  
Deborah Mona Baumgartel ◽  
John DeBeer
Keyword(s):  
United States ◽  
Food Safety ◽  
Hazard Analysis ◽  
The United States ◽  
Chemical Contamination ◽  
Treatment Groups ◽  
Critical Control Points ◽  
Fresh Frozen ◽  
Foreign Materials ◽  
Shelf Stable

This manuscript reviews 18 years of voluntary recalls for commercially sold tuna in the United States. This recall information is a valuable indicator of the failure to implement procedures for food safety. The voluntary recalls involve fresh, frozen, processed, hermetically sealed and retorted in a shelf stable pack (i.e., canned tuna), and formulated into other tuna products. The FDA regulations that regulate the capture, processing, transportation, and sale of raw and processed seafood are discussed. These regulations include the current Good Manufacturing Practices, the Food Modernization Act, the Emergency Permit Control, Low Acid Canned Foods, the Seafood Hazard Analysis and Critical Control Points, Food Labeling, and Sanitary Food Transportation. The importance of traceability and Food Safety Culture to successfully prevent or implement recalls is also discussed. The recalls themselves were separated into product treatment groups: uncooked, canned shelf-stable items, and using tuna as an ingredient. The recalls were further categorized and summarized by reason or cause, such as biological and chemical contamination, undeclared ingredients, under-processing, and foreign materials. The primary causes of recalls of the reviewed tuna products were, in order, Listeria monocytogenes , undeclared allergens, elevated histamine levels, and under-processing of retorted tuna items. The recalls for elevated levels of histamine primarily occurred in uncooked (raw) tuna. Recalls for Listeria sp. and undeclared allergens were considered to be primarily Class I recalls, while recalls for elevated levels of histamine and under-processing were almost always assigned to the less serious Class II designation.

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)

scholarly journals Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

2020 ◽  
Vol 12 (22) ◽  
pp. 9472
Author(s):  
Crina Carmen Mureşan ◽  
Romina Alina (Vlaic) Marc ◽  
Mirela Jimborean ◽  
Iulian Rusu ◽  
Andruţa Mureşan ◽  
...  
Keyword(s):  
Food Safety ◽  
Quality Management System ◽  
Hazard Analysis ◽  
Safety System ◽  
Small Scale ◽  
Successful Implementation ◽  
Processing Plant ◽  
Control Points ◽  
Educational Tools ◽  
Critical Control Points

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

scholarly journals The Impact of HACCP on Costs and Product Exit

2002 ◽  
Vol 34 (1) ◽  
pp. 165-174 ◽  
Author(s):  
Neal H. Hooker ◽  
Rodolfo M. Nayga ◽  
John W. Siebert
Keyword(s):  
Food Safety ◽  
Survey Data ◽  
Economies Of Scale ◽  
Hazard Analysis ◽  
Control Point ◽  
Firm Level ◽  
Compliance Costs ◽  
Current Range ◽  
Critical Control Point ◽  
The Impact

AbstractDetailed information on firm level food safety costs is reported. Survey data for small and very small meat processors are modeled. Economies of scale in implementing Hazard Analysis Critical Control Point (HACCP) systems are investigated. Results indicate that even after controlling for scale, very small plants incur higher compliance costs. Diseconomies of scope are assessed using the probability and number of products discontinued due to HACCP. Such “partial exit” is positively related to the current range of items produced and the need for facility modification. However, no evidence is found for higher levels of partial exit in very small plants.

scholarly journals HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh

2019 ◽  
pp. 1-11
Author(s):  
I. Ahmad ◽  
R. S. Chowdhury ◽  
Rayhan Uddin ◽  
A. Shakawat ◽  
W. U. Rahman ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Global Market ◽  
Agricultural Practice ◽  
Control Points ◽  
Critical Control Points ◽  
Processing Step ◽  
Good Agricultural Practice ◽  
Biological Hazard ◽  
Physical Hazard

HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.

In-Plant Validation Study of Harvest Process Controls in Two Beef Processing Plants in Honduras

2019 ◽  
Vol 82 (4) ◽  
pp. 677-683
Author(s):  
DIEGO CASAS ◽  
MINDY M. BRASHEARS ◽  
MARK F. MILLER ◽  
BRENDA INESTROZA ◽  
MARIA BUESO-PONCE ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
Lymph Nodes ◽  
Hazard Analysis ◽  
The United States ◽  
Control Points ◽  
Beef Processing ◽  
Critical Control Points ◽  
Processing Plants ◽  
Safety Programs

ABSTRACT Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries' food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin–producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides (n = 30 of 687; 4.4%) was significantly greater (P < 0.10) than on carcasses swabbed at preevisceration (n = 7 of 687; 1.0%), after intervention (n = 13 of 678; 1.9%), and in lymph nodes (n = 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides (n = 21 of 85; 24.7%) was greater (P < 0.10) than on carcasses at preevisceration (n = 3 of 85; 3.5%) and after intervention (n = 1 of 85; 1.2%). Pathogen presence in plant B did not differ (P = 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants' controls effectively reduced Salmonella and STEC presence in postintervention carcasses.

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