The critical control points for increasing reproductive performance can be used to inform research priorities

2014 ◽  
Vol 54 (6) ◽  
pp. 645 ◽  
Author(s):  
J. M. Young ◽  
J. Trompf ◽  
A. N. Thompson
Keyword(s):  
Reproductive Performance ◽  
Production Systems ◽  
Control Point ◽  
Research Priorities ◽  
Future Research ◽  
Economic Modelling ◽  
Control Points ◽  
Reproductive Process ◽  
Critical Control Points ◽  
Lamb Survival

Improving the reproductive performance of sheep is a national research priority, but identifying which components of the reproductive process should be the highest priority for further research is complex. The analysis reported in this paper tested the hypothesis that research areas can be prioritised using knowledge of potential gains and bio-economic modelling of critical control points. The analysis was carried out in two parts and the control points included increasing conception, increasing survival of single- or twin-born lambs, increasing survival of ewes at lambing, increasing weaner survival and increasing early reproductive success. For each control point, four productivity levels were examined and the average change in profit per unit of change in the control point per animal was calculated for three flock types. The second component quantified the potential industry gain from the change in profit per unit in each control point, the potential for change (number of units) and the potential adoption (number of ewes or weaners). On the basis of the assumptions used, increasing survival of twin-born lambs was the area with the highest pay-off and had an estimated value of AU$515 million. The value of increasing twin-lamb survival compared with single-lamb survival was affected by the proportion of single- and twin-bearing ewes in the flock. In a flock based on maternal ewes, there are relatively more twin-bearing ewes, so increasing twin survival was a higher priority than for flocks based on Merino ewes in which the proportion of twins was lower. The analysis suggested that the second most important area for future research was improving reproduction from ewe lambs with a pay-off of AU$332 million, followed by improving survival of ewes AU$303 million, improving survival of single born lambs AU$285 million, improving the number of lambs conceived AU$235 million, improving reproduction from 2-year-old ewes AU$221 million and, finally, improving weaner survival AU$52 million. The priorities determined using this method were robust and varying the assumptions of the bio-economic analysis had little impact on the priorities. There was no change in the overall ranking of the critical control points from either increasing the meat or wool price by 20% or altering the flock structure of the Merino flock. Therefore, we can be confident that the priorities determined in the present analysis with current prices and production systems will be valid in to the future.

Current issues and future research priorities for health economic modelling across the full continuum of Alzheimer's disease

2017 ◽  
Vol 13 (3) ◽  
pp. 312-321 ◽  
Author(s):  
Anders Gustavsson ◽  
Colin Green ◽  
Roy W. Jones ◽  
Hans Förstl ◽  
Deniz Simsek ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Health Economic ◽  
Research Priorities ◽  
Future Research ◽  
Economic Modelling ◽  
Health Economic Modelling

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

2002 ◽  
Vol 92 (5) ◽  
pp. 893-902 ◽  
Author(s):  
D.J. Bolton ◽  
R.A. Pearce ◽  
J.J. Sheridan ◽  
I.S. Blair ◽  
D.A. McDowell ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

2004 ◽  
Vol 90 (3) ◽  
pp. 331-339 ◽  
Author(s):  
R.A. Pearce ◽  
D.J. Bolton ◽  
J.J. Sheridan ◽  
D.A. McDowell ◽  
I.S. Blair ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Hazard Analysis and Critical Control Point Judgments in Fruit Production

2013 ◽  
Vol 781-784 ◽  
pp. 1366-1372
Author(s):  
Yao Li Zhang ◽  
Bin Du ◽  
Jing Chen ◽  
Xin Zhong
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Fruit Trees ◽  
Fruit Production ◽  
Living Standard ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Critical Control Points

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

scholarly journals IDENTIFIKASI POTENSI BAHAYA DAN PEMANTAUAN CRITICAL POINT, (HACCP) PRODUK MAKANAN PENERBANGAN

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 448
Author(s):  
Mustofa Lutfi ◽  
Bambang Dwi Argo ◽  
Sri Hartini
Keyword(s):  
Management System ◽  
Control Point ◽  
Production Equipment ◽  
Raw Material ◽  
Control Points ◽  
Freezer Storage ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Catering Industry ◽  
Ice Cube

ABSTRACTHACCP has been known as a system that uses a systematic and preventive approach that is shown to biological, chemical and physical hazards through anticipatory and preventive measures by no relying on inspection and testing on the final product. The application of HACCP is not only for the food industry but can be applied to the catering industry, catering services and food at hotels and restaurants. For this reason, modern food companies really need to determine quality standards for the consumers they serve. The purpose of this study was to analyze the application of HACCP on aviation food products (Aerofood ACS SUB) by identifying potential hazards and applying Critical Control Points (CCP). The methods are 1) observation of Critical Control Points (CCP) performed at receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Microbiological sampling consisting of random raw material samples at each arrival, hand swab samples randomly in the production and operational areas, swab equipment samples were also taken according to random, Dry good samples were taken randomly in storage, random ice cube samples , water tab samples are taken according to the sample. The company has HACCP planning as a guide for all processes that will take place within the company. All are based on the principles of HACCP for the whole process. The implementation of critical control points is in 5 places, namely receiving, storage, cooking, chilling and portioning blast. At each of these critical points, the standard critical temperature is different. Materials that do not meet the standards are rejected for further processing. In terms of microbiological hazards, it is checked by testing samples on foodstuffs, ready to eat food, dry good, air test, hand swab, production equipment, water and ice cube. The implementation of each sample test has been determined by PT. Aerofood ACS Surabaya based on standard procedures. If the results of checking is not the standards, repairs are handled or changes in the flow of handling procedures. Keywords: HACCP, CCP, Critical Limits, management system ABSTRAKHACCP telah dikenal luas diseluruh dunia sebagai suatu sistem yang menggunakan pendekatan sistimatis dan preventif yang ditunjukan kepada bahaya biologis, kimia dan fisik melalui langkah-langkah antisipatif dan pencegahan dengan tidak lagi mengandalkan pada pemeriksaan dan pengujian pada produk akhir. Penerapan HACCP tidak hanya untuk industri pangan melainkan dapat diterapkan pada industri catering dan jasa boga serta makanan di hotel dan restauran. Untuk itu perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan penerbangan (Aerofood ACS SUB) dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian ini adalah 1) Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Pengambilan sampel Mikrobiologi yang terdiri dari sampel raw material secara random disetiap kedatangan, sampel hand swab secara random di area produksi dan operasional, sampel equipment swab juga diambil sesuai random, sampel Dry good diambil secara random di storage, sampel ice cube secara random, sampel Water tab diambil sesuai sampel. Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang akan berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses. Penerapan critical control point terdapat di 5 tempat yaitu receiving, storage, cooking, blast chilling dan portioning. Disetiap titik kritis ini, suhu kritis standart adalah berbeda beda. Bahan yang tidak memenuhi standard ditolak untuk diproses selanjutnya. Dalam hal bahaya mikrobiologi dilakukan pengecekkan melalui uji sampel pada bahan makanan, makanan ready to eat, dry good, uji udara, hand swab, peralatan produksi, air dan ice cube. Pelaksanaan masing-masing pengujian sampel sudah ditetapkan oleh PT. Aerofood ACS Surabaya berdasarkan prosedur standar. Jika hasil pengecekkan tidak memenuhi standart maka dilakukan perbaikan penanganan atau pengubahan alur prosedur handling. Kata kunci: HACCP, CCP, Batas Kritis, management system

scholarly journals Boric Acid And Hazard Analysis Critical Control Point (HACCP) On Kerupuk To Improve The Indonesian`S Traditional Foods Safety

2019 ◽  
Author(s):  
Anita Dewi Moelyaningrum
Keyword(s):  
Boric Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Traditional Food ◽  
Control Points ◽  
Traditional Foods ◽  
Critical Control Point ◽  
Critical Control Points ◽  
The Government

INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 06, JUNE 2019 Abstract: Diseases can be caused by consumption of contaminated food such as toxicant. Kerupuk are one of the traditional foods produced by some of the traditional industries in Jember. The objective of this study was to identify the content of borix acid and analyze hazards and determine the critical control points on tofu crackers. This could raise the traditional food safety for consumers. This study was a descriptive study conducted by interview and observation. Boric acid testing was carried out on five samples of kerupuk. Instrument sheets referred to the SNI CAC RCP1-2011. The results indicated that 100% of the samples contained boric acid. The selection of materials, slicing, drying and distribution were the control points while mixing and kneading, steaming, frying and packaging were the critical control point. Boric acid is still used on tofu kerupuk; therefore, the government should immediately provide information and training on sustainable traditional food industry to reduce the incidence of illness and food poisoning in traditional food.

Critical Control Points for Monitoring Salmonellae Reduction in Thai Commercial Frozen Broiler Processing

2004 ◽  
Vol 67 (7) ◽  
pp. 1480-1483 ◽  
Author(s):  
SUMONTHA VADHANASIN ◽  
AROON BANGTRAKULNONTH ◽  
THANED CHIDKRAU
Keyword(s):  
Hydrogen Peroxide ◽  
Peracetic Acid ◽  
Broiler Chickens ◽  
Control Point ◽  
The United States ◽  
Enzyme Linked Immunosorbent Assay ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

Since 1998, pathogen reduction regulations for poultry have been enforced through the Food Safety and Inspection Service of the U.S. Department of Agriculture and through hazard analysis critical control point evaluation. This enforcement has focused attention on pathogen control and sanitation in the United States and in other countries, including Thailand. The objective of this study was to evaluate reduction in salmonellae achieved by Thai commercial exporters of frozen broiler chickens. A total of 188 broiler samples and 56 water overflows from two chillers were collected from nine processing lines of frozen broiler exporters at four identified critical control points (CCPs): CCP1, washing; CCP2, chilling; CCP3, deboning; and CCP4, packing. Samples were screened for salmonellae by enzyme-linked immunosorbent assay, and bacterial identification was confirmed through biochemical and serological patterns. The overall prevalence of Salmonella was 24.6% (60 of 244 samples), with 12 serovars identified. Salmonella Albany was predominant (33.3%, 20 of 60 samples). Salmonella prevalence was 20.0% (6 of 30 samples) prior to CCP1 and was 12.5% (4 of 32), 22.7% (15 of 66), 33.3% (10 of 30), and 23.3% (7 of 30) after CCP1, CCP2, CCP3, and CCP4, respectively. The critical limit was 20% positive samples, and three CCPs failed to meet standards. Three corrective interventions were used at CCP2: 30 mg/liter hydrogen peroxide, 0.5% peracetic acid, and 125 mg/liter ozone. After these interventions, 65 broiler samples were collected for analysis of Salmonella prevalence. Results were compared with those obtained after chlorine was applied individually as a control. The Salmonella prevalences after intervention treatments were 16.0% (4 of 25), 5.0% (1 of 20), and 15.0% (3 of 20) after hydrogen peroxide, peracetic acid, and ozone treatments, respectively. All values were below the 20% critical limit, and the application of 0.5% peracetic acid produced significantly lower prevalences (P < 0.05). Repeated sampling after 1 to 4 months indicated that sanitation at these three plants was inconsistent (P < 0.05).

scholarly journals Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

2005 ◽  
Vol 45 (5) ◽  
pp. 593 ◽  
Author(s):  
O. A. Young ◽  
D. L. Hopkins ◽  
D. W. Pethick
Keyword(s):  
Supply Chain ◽  
Electrical Stimulation ◽  
Meat Quality ◽  
Control Point ◽  
Eating Quality ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Sheep Meat ◽  
Processing And Storage

The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilles-hung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and should be higher than where the meat is destined for long-term storage as in export markets. For early sale, rapid ageing to optimum eating quality is promoted by higher temperature (2–4°C), whereas for export sale, very cool meat will slowly age in the weeks before consumption while at the same time minimising spoilage and maximising display life. Thus, matching the time–temperature profile of processing and storage to a particular market is a critical control point. The retail end of the supply chain has its own control points, principally display temperature and choice of display packaging, which have major effects on chilled display life. The cooler the better. Compared with conventional overwrap packs, modified atmosphere packs extend display life by typically 80%. However, these more sophisticated packs cost more and will not suit all domestic retailers. The matching of muscles by age with recommended cooking method is a critical control point at retail for ensuring consumer satisfaction. The challenge is effective communication with consumers and is part of the wider challenge of effectively communicating quality-related information at all links of the supply chain.

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